Pulled Pork BBQ {Crock-Pot} & Blue Cheese Cole Slaw

Barbeque. BBQ, Q whatever you call it it’s HEAVENLY! I am from the South and we know how to make and eat the best pork bbq ever. Our Q is vinegar based and in my opinion that is the only way to eat it. I am sharing with you today a dry rub and wet sauce that will make super yummy pulled pork. As well as my favorite BLUE CHEESE COLE SLAW!! YUM

Dry Rub:
2 T brown sugar
1 T  salt
1 T paprika
Wet Sauce:
1 c vinegar (apple cider)
1 c water
5 T Worcestershire sauce
1 T brown sugar
1/2 T dry mustard
1/2 T red pepper flakes
1 tsp cayenne pepper
Salt & pepper

Boston butt/ pork shoulder or tenderloin

Mix above dry rub and rub on pork. For maximum flavor, let marinate overnight, then add wet and marinate another night. In other words if you wanna eat the pig Sat evening with your friends and family start the process on Thursday, Wednesday....? even better!! {wink}

Wet sauce:
totally depends on what my mood is! Sometimes it's vinegar or grape juice. Sometimes mustard, honey, horseradish, sometimes ALL of the above!
If you are using a crock pot, set to low and cook all day.
If you are smoking this butt, ummm ummm 10hrs min- up to 12 or 14 for AMAZING BBQ!

Blue Cheese Cole Slaw
I have been on a quest since eating at The Boat House in Charleston, SC to find a recipe for this yummy slaw. I have tried a few and non were right. So, today I am trying a recipe from a new friend Katie who ironically lives in Charleston. She has a great blog that I enjoy reading daily!  You can find her exact recipe HERE 

1 bag of Coleslaw  Mix
4 oz Blue Cheese 
6 slices cooked & crumbled bacon (all that would fit on my pan!)
2 tablespoons of honey 
1/2 cup of mayo 
2 tablespoons of Red Wine Vinegar
Salt & Pepper to taste

Whisk mayo, honey & vinegar until even consistency. Add blue cheese, bacon & salt/pepper. Toss the coleslaw mix with the sauce. Chill for at least 2 hours.

 

Blog Awards

THANKS A MILLION TO KRISTA AT THE GARDEN GOURMET FOR THIS AWARD!! Please go check her out! She is a new friend I found through the Lady Bloggers and while I am at it you should check them out too!

The rules of the Award:
Thank and link the giver of the award. 
Copy the award to my blog. List seven interesting things about myself. {Don’t know how interesting these will be but, here goes!}

1. I read magazines from back to front.

2. I have never followed a recipe exactly EXCEPT twice and they were both terrible.

3. I am addicted to Hair products.

4. I am addicted to blogging, comments see CCWA 

5. I would love to write a cookbook, someday.

6. I am in {new} love with Baking! especially cupcakes!

7. Potty Training wasn’t that bad

A great BIG THANK-YOU to Heart N Soul for this great award!! 

I’d like to share with the following new friends:

The Trendy Treehouse

The Mother Load

Tales from the Chicken Coop

Stir-Fry Awesomeness

Homesick Cajun

BatCrap Crazy

Hissyfits & Halos

SO, click on over and visit these great blogs.

What’s Cooking?

Vanilla-Vanilla Batman Cupcakes & Cake

Star Wars Birthday

Happy 7th Birthday! To my man CJ!

CJ LOVES Star Wars and I was so excited to make cupcakes for his party at school and a cake the party at home with his buddies! I thought for my 1st time working with fondant I was pretty successful! I was super intimidated by that stuff.  But, I didn’t let it beat me! What do you guys think? Am I ready for Cake Wars? ha! Maybe I could go work for Duff!!

 

Darth Vader & Luke Skywalker!

The Light Sabers LIGHT up!!

 

What Jack’s Eating

URS is doing a great recipe swap this week called “LUNCH BOX LOVE”. Jack is 2 1/2 and he goes to pre-school and I try everyday to pack his lunch with love.

 

I can’t put cute notes is yet since he a a bit young to read but I do pack a healthy lunch with a few daily staples. He always has:

1. yo-yo (yogurt)

2. milk box (he loves choc milk and when he has lunch away this is a treat)

3. fresh fruit (he would live on fruit alone!)

Then I add either egg salad, pb&j, pimento cheese or some sort of sammie and a veggie (lima beans, peas, or carrots are a few of his favs).

It isn’t fancy but, it works. He likes it and I feel good about knowing that he is eating healthy fresh food. 

What do you have for lunch?

Chicken Manicotti

this serves 6 or more so you can reduce and you can definitely spice it up with your own little touches of Italian.  have fun!
you will need...
28 oz of your favorite tomato pasta sauce 
1/2  cup chicken broth 
seasoning salt 
chicken breast tenders (uncooked) 
manicotti pasta shells, uncooked 
1 cup shredded Italian cheese 
Chopped fresh basil leaves
Heat oven to 350. Mix pasta sauce with water.  Spread about one third of the sauce in ungreased 13x9 baking dish.  Sprinkle garlic salt on chicken.  Insert chicken into uncooked shells, stuffing each end of shell to fill if necessary. Place shells on pasta sauce in baking dish.  Pour remaining sauce evenly over shells, covering completely.  Cover tightly with foil. 
Bake about 1 hour or until shells are tender  Sprinkle with cheese.  Bake uncovered about 5 minutes or until melted.  Sprinkle with basil.
It's yummy and again SO EASY!!

Mexi Lasagna

Today, I am giving you a SUPER easy Mexican Dish that is a real crowd pleaser. I started with a rotisserie chicken. Everything else you probably have in your pantry! For real.

1 rotisserie chicken

1 can cream of chicken

1 can cream of mushroom

1 can ro-tel

1 can chicken broth

1-2 cups shredded cheddar cheese

no cook lasagna noodles

Shred the chicken and set to side. Mix soups & ro-tel together. Layer casserole dish starting with soup mix on bottom, noodles, chicken, cheese and repeat.  Voila’ it really is that easy!!

Bake at 350 for 45mins to 1 hour. Enjoy!

For more  Tummy Tempting Recipes go HERE!

Comment Crack Whore?

Yep, that’s me.  Like the bird on a wire waiting to get my next fix!
Hello, my name is Mama Bird. I am a comment crack whore. It has been 3 mins since I checked to see if I had a new comment. Isn’t admitting if half the battle?  

I have it so bad that if I leave the computer to I don’t know cook, clean, take care of the babe, even tinkle I carry my crackberry! Last week the roller ball fell out said crackberry and I broke into a cold sweat! WHAT was I missing?  I called every mobile phone store in a 50 mile radius to learn that none of these providers carry the “ball”. I ordered a 3 pk so if this tragedy strikes again I will be prepared!  My heart is racing as I am typing this as I wonder who is reading me now? Am I going to be a famous blogger?

 
I started blogging this past fall and quickly found the Hot Flash Queen. She was calling  to me  the way that  bitty lady on Poltergeist called to Carol Anne… you know the one that squished and giggled when she walked… “Mama Bird  follow the light”. I did.

I am addicted. I NEED your comments! Don’t make me beg. But, I will.

Are comments your crack? Why don’t you join CCWA?

Thai Shrimp Stew

This is a fantastic dish! It looks so gourmet and it is SO EASY to make!! It will impress your friends and family! Perfect for a Date Night or a Dinner Party!
Thanks to my girlfriend Katie who makes a very similar dish with a few differences in spices.
1 1/2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1/4 teaspoon black pepper
1 1/2 teaspoons salt
3 garlic cloves, minced
1/4 cup fresh lemon juice
1 (14- to 15-oz) can petite diced tomatoes including juice
1 medium onion, finely chopped
1 sweet bell pepper, finely chopped
1 1/2 tablespoons olive oil
2 teaspoons curry
5 tablespoons coarsely chopped fresh cilantro
1 can  lite coconut milk (shake well)
Serve with cooked white rice
Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add curry, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 15 minutes. (you want to do this here so that the shrimp doesn't "cook" in the lemon juice) Add tomatoes and simmer briskly, stirring, until mixture is very thick, about 15 minutes.Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.Serve over rice.When I plate this, I usually take a 1/4 or a 1/2 measuring cup, scoop rice into, place it in the center of the plate, and then put it the stew around it.

Amazing Roasted Chicken

I am re-posting this as the 1st time I posted it I only had maybe 3 readers and it is a classic never fail dish! Please enjoy.

This is truly an award winning dish! I had been going to  to try and get ideas on what in the world to do with the abundance of cherry tomatoes that I have. I found a roasted chix recipe on epi that used fresh herbs & cherry tomatoes 2 things that I have a plethora of! The original recipe called for marjoram which ironically I do not have in my masses so I used fresh oregano and I think next time I may try using thyme then basil then well you get my drift this is so yummy I think as long as you use fresh herbs you can use any of them. I put a bit of a spin from their original recipe & it was a success!!! I would do this for Supper Club or any family it was awesome!! ENJOY!


Split Chicken Breast (bone in with the skin, I know I always use boneless/skinless, but the skin chars perfectly & seals in moisture)
Cherry Tomatoes about 2 cups (I used more)
EVOO
2 Tb Balsamic Vinegar
Sea Salt
Crushed Red Pepper
1 Tb fresh herb; marjoram, basil, oregano, thyme, whatever you have!
Place Chicken breast on rimmed cookie sheet, drizzle with evoo salt & red pepper well. Allow to marinate a few hours or overnight. Then rinse & pat dry cherry tomatoes, drizzle well with evoo, salt, balsamic & fresh herbs. Pour on top of Chicken and place in 400 oven for 45mins. Allow meat to rest and top each piece of chix with the tomato mix making sure to get some of the juices.

mediterranean chicken

This is a dish that I can across last Fall and after a few tweaks, it is a family fav. It is so easy, you can cut and dump all the ingredients into your slow cooker in about 10 mins! Don't be scared by the odd combo of food it works and it's yummy!!
Serve with couscous (so freaking easy! I use chix or veggie broth to add a little flavor!)

1 lb boneless/skinless Chicken Breast cut into 1in chunks (I like to use straight from the freezer)
1-2 lb Butternut Squash, peeled and cubed

1 red pepper, cut in 1 in cubes

1 can diced tomatoes w/liquid

1 12oz jar of salsa

1 cup chix broth

1/2 cup golden raisins

1 tsp cumin

Salt, pepper & garlic to taste

1 can chick peas, drained & rinsed

Mix all ingredients in slow cooker except chick peas cook 4-8 hrs on low (depending on how fast your slow cooker cooks!)

Stir in chick peas and fresh parsley just before serving.

Serve over couscous

Enjoy!!

Featured Chef Tuesday

 Chef Brad has been in the culinary world for 23 years. He is currently working in China. Currently he is doing consulting work for different restaurants who need are looking to  improve their menus, and advice on menu planning.

Hawaiian Roast Pork Loin with

Tropical Pineapple Salsa

RUB
1  tablespoon salt
11⁄2  teaspoons five-spice powder
1⁄2  teaspoon dry mustard
1⁄4  teaspoon freshly ground pepper (black or white)
2  tablespoons molasses

PORK
1  (4- to 5-lb.) boneless pork loin
1  tablespoon Dijon mustard

SALSA
3  cups small diced fresh pineapple (1 lb.)
2  or 3 jalapeño chiles, seeded, finely chopped
1  red bell pepper, finely chopped
1⁄2  cup finely chopped red onion
1⁄3  cup chopped fresh cilantro
1⁄4  cup lime juice
1⁄2 teaspoon salt

1. In small bowl, combine all rub ingredients; mix well. Paint pork Loin with Dijon mustard, just a light brushing. Rub dry rub over painted pork loin. Cover; refrigerate 30 minutes or overnight.

2. Heat oven to 425°F. Place rack in shallow roasting pan. Place pork on rack; add ½ inch water to pan. Bake, uncovered, 30 minutes or until browned.

3. Reduce oven temperature to 250°F.; bake roast an additional 2 to 2 ½ hours or until internal temperature reaches 150ºF., checking to make sure there is always some water in bottom of pan.

4. Meanwhile, in large bowl, combine all salsa ingredients; mix well. Cover and refrigerate.

5. Place roast on carving board. Cover loosely with foil; let stand 15 to 20 minutes. Whisk Dijon mustard into pan juices. Slice pork; place on serving platter. Pour mustard sauce over slices. Serve hot or at room temperature with salsa.

Thanks so much to Chef Brad for an awesome recipe!!  I look forward to seeing more!!

Big J's Meatloaf & Roasted Sweet Potatoes

As a little girl, my Daddy did most of the cooking. He wasn't a gourmet per-say, however what he made, he made well! This is one of those dishes that isn't particularly innovative it is just a good meatloaf. Honestly I didn't know how bad meatloaf could be until I went away to college. I am southern and my meatloaf is topped with ketchup not gravy to me gravy turns it into something like Salisbury steak or uh something I am not fond of. I hope your family will enjoy this recipe as much as mine does.

1 1/2 lbs of "meatloaf mix" (pork, beef & veal)
1/2 onion, chopped
1/2 c panko breadcrumbs
1 egg
2 Tb worchestershire sauce
2 Tb ketchup
2 tsp garlic powder
s & p to taste
I like to mix this all up together and let sit in fridge for a few hrs.
Topping:
1 c ketchup
1 Tb brown sugar
1 Tb vinegar
1 Tb mustard
Bake at 375 for 60-90 mins. May want to tent with foil for first 30-45 mins and remove for last half. Enjoy!!

Roasted Sweet Potatoes
peel and dice potatoes and toss with 2 T olive oil and 2 T your fav curry powder ( I like Madras which is a RED base as well as Dean & Deluca which is a YELLOW base) I also love to toss 1 T of Nigella Seeds (if you have, just adds another layer of flavor) I set oven on 375 and bake for apx 45 mins. Till fork tender. DELISH

What food reminds you of family?

What's Baking?

Double Chocolate Cake with Raspberry Cream Filling

Recipe & Pics to follow!

Raspberry Lemonade Cupcakes

My dear friend Becca wanted some Valentine Cupcake and told me I had free reign! Woo-wee this is a DELISH recipe.

Raspberry Lemonade Cupcakes

1 stick of butter

3/4 cup sugar

3 eggs

1 1/2 c flour

1 tsp baking powder

3/4 c milk

2 pks of raspberry lemonade (on the go pks)

Cream butter, sugar & eggs. Slowly add flour/baking soda mix and milk & rasp-lemonade mix rotating between the two.  Line your cupcake pan and bake at 350 12-15mins. Let cool before frosting.  (this makes 1 dozen cupcakes)

Raspberry Lemonade Frosting

1 stick of butter

1 (8oz) cream cheese

1 pkt of rasp/lemonade0(on the go pk)

2-3 cups powdered sugar

Cream butter & cream cheese, add rasp/lemonade pkt and sugar and additional coloring if you wish!

They are so freaking DELISH!!!

Love Bug

This is MY LOVE BUG!

 

We are hoping to get to the CIRCUS tomorrow, however it has been snowing for the past 7 hrs! I am going to be so bummed if we can’t get there!! What is up with the freaking weather? It has snowed EVERY Friday for 3 weeks! I live in the South for goodness sakes! We haven’t EVER had this much snow. Is it  Global Warming?  Cross your fingers for me!

What’s Baking?

Raspberry Lemonade Cupcakes

recipe & pics to follow.

Why do I write?

I am obsessed with all things in my kitchen. Recipes, cuisinarts , stand-mixers, cloth napkins, spices, fresh vegetables, all of it. I am the girl who all my friends call for cooking questions, recipe ideas even baking! I love to share a quick trick or a new recipe. 

I am convinced that I can right any wrongs of the past by  "taking care" of my family. By making  homemade lollipops for my 2 yr olds preschool. By making every family member the perfect birthday cake. By packing his lunch with care. By not driving thru the drive-thru when that would be so much easier.

Life isn't easy. Being married isn't easy. Being a mom ain't easy. I am thankful everyday for my husband and son. They are worth every effort I have in me and I will always choose them. And if the Road to Control for me is to critique every dish, to obsess over menu planning and how the keep a home in perfect order and still let him play and grow and most of all have fun then so be it! I am going to share it all with you!! 

This is how I show my love. How do you show the people in your life?

Honest Scrap Award!!!

The Honest Scrap award rules are simple:
Thank the person who “nominated” you and link back to that blog post.

I would like to THANK The Cooking Lady for the nomination of a HONEST SCRAP AWARD!! I have never received an award like this so I am HONORED!!

Tell 10 honest things about yourself—and make the interesting, even if you have to dig deep!
Pass the award on to ten blogger’s who you feel embody the spirit of the Honest Scrap, and whose blog’s you find brilliant in design and/or content.

My “Honest Scrap”

1. I am obsessed with technology. I break out into a cold sweat if my crackberry battery is getting low.

2. I read cookbooks like novels. I collect them and display them on my bookcase.

3. I never thought I would find a man that I couldn’t run off. I did.

4. I have wanted to be a Mom since I was about 8 yrs old and now I am. It is WAY harder than any job I have ever had.

5. I am so OCD that I will change a roll of toilet paper (at your  house) so that the paper rolls over the top.

6. I watch every cooking show and day dream about being THE NEXT FOOD NETWORK STAR!!

7. I am very tough on the outside but actually very sensitive.

8. I am extremely loyal.

9. I hate feet, people who blow there nose in public, bad manners and peeps that wear too much perfume.

10. I love my boys, my friends, the smell of fresh laundry, a clean house, fresh cut grass, my garden, a long summer day, sweet tea & my swimming pool.

I would like to spread my joy with the following peeps that I have had the pleasure of making their acquaintance! xoxo

Headaches, Hormones & Hot Flashes 

Heart N Soul Cooking

Mom Tried It

My Carolina Kitchen

Jenny Matlock

The Perks

Meals, Thrills, Amore

Jackie Fo

Roots & Wings Co

A Blonde Walks Into A Blog

Three Simple Girls

Valentine’s Lollipops

I was looking through Valentine’s Ideas when I saw that Trendy Treehouse  did a great post and I was super excited to find Roots & Wings Co who posted this great recipe for Nana’s Suckers. I had never made suckers before but these were so cute that I had to give it a try. I had a little trouble finding sucker  molds. I didn’t have time to order the snazzy stainless steel ones they had so mine are a lot thinner. I think they turned out quit well. Especially since I had never even used a candy thermometer!! Thanks to the Sisters over at Roots & Wings Co I am in love and think I will be making suckers for every holiday!!
I halved the recipe. I only had 1 mold (5 lollipops) and this recipe made about 15 pops.
1 c sugar
1/4 c light karo syrup
1/4 c water
Bring to 260 degrees on a candy thermometer and then add coloring (I like the paste) and when it hits 290 take off heat and add flavoring. I used cherry.

This is what it looks like just as you need to remove it from the heat!! This is how I am going to give them to Jack’s Class. 

Bloggy Blog Designz Giveaway!

Bloggy Blog Designz is doing it all over again! They are giving away blog designs and all kinds of goodies. Plus ALL entrants will receive 15% off their purchase! Be sure to check out their website (www.BloggyBlogDesignz.com) for more information, or to enter yourself. The giveaway will close on Feb 14 at midnight.

Valentine’s Cupcakes

Since we are still stuck at home I thought it would be fun to make some cupcakes. Jack LOVED using the mixer and he really enjoyed adding the food coloring to the frosting.

Kat’s Fav Frosting

1 stick butter

1 8oz pkg cream cheese

1 tsp vanilla

3 c powdered sugar

Allow butter & cream cheese to come to room temperature. Cream with mixer, add vanilla and powdered sugar 1/2 c at a time. If you are making the frosting only 1 color I advise to add the food coloring before the sugar. (It seems to give a really even color) That being said I typically am doing at least 2 colors with a batch and add the color at the end. Whatever works for you!

Saints and Super Bowl Food!!!

Can you tell who I am pulling for?!

For the Super Bowl I have to go with some old school classics, nothing to frilly for the boys and the kids!

Pigs in Blankets: sauté onions & red peppers and roll with the lil smokies in crescent rolls 
Artichoke Dip
2- 14 oz cans artichoke hearts
1 c mayo
1 c parmesan cheese
1 tsp garlic
2 tsp Worcestershire sauce
Mix everything together, pop in 350 oven for 30mins
Carolina Salsa
2 cans black beans, drained & rinsed
1 cucumber, seeded & chopped fine
1 red onion, chopped fine
2 cans mexicorn, drained & rinsed
1/3 to 1/2 c balsamic vinegar
2 Tb sugar
Toss everything together and place in fridge for at least 2 hrs, better if you can do it the night before. Guest will love a little something different!
Curry Dip
1 c mayo
1 tsp curry powder
1/2 Tb lemon juice
1 Tb grated onion (opt)
1 red pepper (to serve dip in, again opt)
Whip all the ingredients up and chill, again over night is preferred. Serve with steamed fresh asparagus or any veggies you like. 
Mexi Dip
Must have at all sporting events! (per Hubs)
1 sm box Velveeta Mexi Cheese
2jars fav salsa (Herdez)
1 can chopped green chiles
1/3 lb sausage, browned
1 can black beans, drained & rinsed
Throw everything in the crock pot, set on low and let it go!
Almost forgot about the sweets! Go HERE for my Fav Frosting.

Hope everyone has a great Super Bowl and that we don’t get SNOWED in!!! GO SAINTS!!
For more great Super Bowl Recipes Go HERE!

Windows Live Writer Yip-eee!

After visiting We Are THAT Family and reading through so many AMAZING tips from fellow bloggers on today’s WHAT WORKS FOR ME WEDNESDAYS  I am super excited to be trying out Windows LIVE Writer. OMG!!! Thank-you. thank-you. Thanks so much to Kim at Mom Tried It who gave this as her tip!! Kim, I gotta tell you  this is the best!! It is SO much easier to link to my friends and share info and goodness, to just be able to see how the post is looking as I type and to see where pics are really going to be. You are a dear and I love you for opening my eyes up to a whole new world!! oxox
p.s. did I mention how excited I am to have SPELL CHECK?! I  use Google as my own personal dictionary!! I can’t spell!!

Franny's Fav Mac & Cheese {Crock-pot}

Franny is a  mom of two and wife and a great cook! We met years ago in college and have reconnected through Facebook! One of my more exciting reconnections. Franny describes cooking as her guilty pleasure and says that the whirring of her Kitchen Aid mixer is like a tranquilizer ....calms all my crazy. (LOVE THAT!)

Franny's Crock Pot Macaroni and Cheese

8oz elbow macaroni, cooked and drained

1 1/2 cups milk

1 large can evaporated milk

2 eggs, beaten

1 1/2 tsp salt

dash (or 2) of pepper

3-4 cups shredded cheddar cheese

Grease crock pot (or use a crock pot liner). Mix all the ingredients except 1/2 the cheese. Pour into prepared crock pot. Top with remaining cheese. Cook on LOW for 3-6 hours. I usually cook for 4.5-5 hours, but have gone longer.

Let me know what you think. This is one of my family's favorites.
xoxox y'all!

For more great crock pot recipes visit Debbie!

I am so excited that Franny is going to share some of her yummy tried and true recipes with Mama Bird Nest! I look forward to more! Thanks Girl!

I made this last night and yes it was a hit! Super easy and made enough to have leftovers! yum.