Pulled Pork BBQ
Made pulled pork a different way this time. Sometimes I cook my pork butt in the oven, low and slow. This time I cooked the pork butt in my Technique Electric 6.5 Quart Voice Pressure Cooker. It cooked in far less time, and the flavor that was infused into the meat was wonderful. The only thing I put in the cooker with the meat was chicken broth, as recommended  for the cooking process. I thought it was just as good as smoked BBQ. Topped it with a homemade sauce and homemade slaw, on a toasted bun, Oh My!!

                               

             Grilled Cheese Deluxe
For dinner tonight I made what I call, grilled cheese deluxe, if you have never had one, give it a try. I use white bread, two slices of American cheese, margarine for frying. After frying pull bread apart, while cheese is good and hot, be careful it will release steam and get your fingers. Coat one half with mayonnaise, to your liking. Top with two slices of tomato, sprinkle with salt and pepper to taste. Top with the other bread and enjoy! My tomato production is slowing down, I hate when that happens. Each one we eat these days is more precious, because they will soon be gone. So to honor the great tasting home grow tomato, I give you the "Grilled Cheese Deluxe".

Behold the beauty as we bid farwell

            Squash Casserole

I have been making this casserole for years, simple to put together and delicious. My family loves it. Many family members  and friends ask for the recipe. I used fresh squash from my garden.

Before baking

Ready to eat

Squash Casserole

3 cups sliced yellow squash, cooked and drained
1 can cream of mushroom or chicken soup
1 cup shredded cheddar cheese 
1 cup sour cream
1 small onion chopped
1/2 package seasoned stuffing mix
1 stick butter
cooking spray

In a medium saucepan add squash and onion to enough water to just cover, bring to a boil, cook for 15 minutes. Drain squash well. In a medium mixing bowl mix together the  soup, sour cream and  shredded cheese, add cooked squash, stirring gently until mixed. In a small saucepan melt the butter on low heat, stir in the half package of stuffing mix. Line a casserole dish, sprayed with cooking spray, with half of the squash mixture. Top with half  of the stuffing, add remaining squash mixture and top with more stuffing. Preheat oven to 350 degrees and bake for 35 to 40 minutes.

Note: I do add about 1/2 cup of extra shredded cheese on top of the squash mixture before adding the last layer of stuffing mix.

         Farm To Table,              Garden Goodness!

When you grow it on your farm and bring it to your table, that is as fresh as it gets. I always take great pride in knowing that my family can enjoy fresh vegetables that I grew. I took some of the green and red cabbage and made a simple coleslaw. So simple and so good.

Coleslaw

5 cups shredded green cabbage, or finely chopped

1/4 cup shredded red cabbage, or finely chopped

3 tablespoons finely chopped sweet onion

1 1/4 cup mayonnaise

1/3 cup sugar

4 tablespoons apple cider vinegar

1/4 teaspoon celery seeds (optional)

Place all of the shredded cabbage and chopped onion in large plastic mixing bowl, lightly toss to mix. In a medium plastic mixing bowl mix together the mayonnaise, sugar, vinegar (and celery seed, if using) stirring well to dissolve sugar. Pour mayonnaise mixture over cabbage mixture. Toss lightly until cabbage is evenly coated. Refrigerate until ready to serve.

Note: Finely shredded carrot can be added as well (great for added color), my carrots are not quite ready yet.

This is a hot dog chili that I make, this came from a lady who was kind enough to share the ingredients with me, but did not give me the recipe. Her chili was delicious and smelled terrific, it was the smell of hers that drew me in. I was happy to have the ingredient list and felt sure I could come close to the taste. I make this chili often and everyone that has tried it likes it. This chili is on the spicy side, but not hot. Just very flavorful.

                                           Hot Dog Chili

             2 lbs. ground beef (80%-20%)
             1 large onion, chopped into larger pieces
             1 packet McCormick chili seasoning mix
             1 packet McCormick taco seasoning mix
             1 12-oz. jar Sofrito (found in mexican food section)
             2 beef bouillon cubes
             1 teaspoon Adobo seasoning
             1/8 teaspoon ground black pepper
             1/8 teaspoon dried oregano
             1 15-oz. can kidney beans

In a medium saucepan, thoroughly cook the ground beef, adding the chopped onion half way through cooking time.

Drain cooked beef well, and return to saucepan.

Add the remaining ingredients, except the kidney beans, allow to simmer on low, stirring occasionally, for about 15 to 20 minutes.

Add drained kidney beans, stir in gently, heat on low an additional 10 minutes.

Serve with your favorite hot dog and enjoy!!
                           

Easy Family Meal. This is the perfect recipe for a quick family meal, any day of the week. Four ingredients, easy to prepare, and this in on the table in no time. I have been making this recipe for many years.

Sloppy Joe

3 lbs. ground beef
1 1/2 cups ketchup
1/3 cup packed dark brown sugar
2 tablespoons apple cidar vinegar

Brown the ground beef in a large saucepan, on medium heat, drain well. Add drained beef back to saucepan, reducing heat to low. While beef is browning, mix together the ketchup, brown sugar and vinegar, in a small mixing bowl. Add the ketchup mixture to the ground beef, simmer on low heat for 5 to 10 minutes, stirring once. Serve on a hamburger bun. I like to serve my sloppy joe with chips and a pickle.

                        Happy Birthday Honey!!                                  

Today is my husband's birthday and I decided to make him a birthday lunch that took him back to his childhood, a trip down memory lane. I made Kenney Burgers (a burger dipped in Kenney sauce, on a toasted bun with cheese) and hand-cut fries. I also made stuffed mushrooms just because they are his favorite.

"Kenney Burger"

Mushroom Filling

Stuffed Mushrooms

1 lb. package button mushrooms, cleaned and stems removed
2  8-oz. cream cheese,softened
3 tablespoons finely chopped onion
1/4 cup finely chopped imitation crab meat

                                                                                                  Mix all ingredients together until well blended. Fill cleaned mushrooms (with stems removed) with cream cheese mixture. Place in a baking dish with a couple of tablespoons of water added to the bottom and bake at 350 degrees for about 45- 50 minutes.

Stuffed Mushrooms

I bought my Kenney's sauce at Kroger. For more information Kenney's Sauce