Garlic Pork Roast Recipe

boston butt pork roast

Fabgrandpa and I love a good pork roast. I like to cook mine with lots of garlic, and sprinkle of seasoned salt in the crock pot. Here’s how to do it:

1 4-6 lb Boston Butt pork roast ( you could also use a picnic shoulder roast, but we like the butt.)

10-12 cloves of garlic

meat tenderizer

seasoned salt

Peel and slice the garlic cloves:

garlic

Rinse the roast and pat dry, then poke some holes in it with a sharp knife:

poke holes in the roast with a sharp knife

Insert a slice of garlic in each hole that you sliced. We like a lot of garlic, but if you don’t you can use less.

Poke a garlic slice in each hole in the roast.

Keep poking holes and stuffing in the garlic until you have used up all the slices of garlic. Sprinkle generously with meat tenderizer and seasoned salt:

Sprinkle with tenderizer and seasoned salt

Place the roast in your crock pot and cook for about six hours on high. There is no need to add any water to the pot. This roast will creat its own juices.

Cook in a crock pot

When the roast is done, take it out of the crock pot and place on a platter. Let it rest about 10 minutes before slicing.

Slice and serve

The leftovers from this roast make a great barbecue. Just chop and add your favorite barbecue sauce, and serve on buns.

I served this roast with some oven roasted potatoes and carrots:

Potatoes and carrots fresh from the farm and over roasted complimented the pork roast.

 

Going To The Dentist Was Not As Bad As I Thought It Would Be

The only thing that hurt was my pocketbook. Ouchie!  I had an appointment in Kanab today to get impressions done to replace my partial plate. The one I have now that broke last summer and then again last week, I got in Mexico when we lived in south Texas. It was a short walk across the border to the dentists office. They pulled 6 molars, provided me with all my pain meds and antibiotics, and made the partial plate for me all for only $450. That was back in 2005. Now before you go saying, well you get what you pay for, I have found in my online searching that dental appliances only have a 5-8year life expectancy anyway. Mine lasted 6 years, which is pretty good.

So, at this dentist in Kanab, the whole process is simplified because they don’t have to remove any teeth. They just do the impressions, make the plate, make sure it fits, and the price is a whopping $1003. Yes, more than 2.5 times what it cost in Mexico with no messy tooth extractions. Ah, ain’t it a great country!

While we were in Kanab, I did a little fabric shopping too. I haven’t bought fabric in a very long time, so I went a little crazy:

purty brown and blue fabric set

 

blue and orange set

And for my granddaughter, Sarah:

Pink and purple fabric set

We went to the thrift store while we were in town. I love going thrift shopping–we dropped a few things off as a donation, then I got this beautiful cloth tablecloth for $2:

pretty tablecloth

I also picked up this set of 6 shot glasses for $2, so now I can actually share my tequila with friends without having to share the one shot glass:

pretty shot glasses

On the way home, the farmer guy had his Fresh Produce sign out, so we stopped there too. This guy does not harvest the veggies until you get there, so everything is garden fresh when you get it. I got some new potatoes:

Digging potatoes

And some green onions:

fresh green onions!

We also got some chard and some broccoli. When we got home, I cooked up the potatoes, onions, and broccoli along with some chicken on the grill:

I had to wash all that dirt off these potatoes

The onions cleaned up pretty too!

Dinner:

Fresh veggies and grilled chicken

I used a recipe I found online to cook the potatoes: it was really easy, too. You slice the potatoes almost all the way through, peel and slice some garlic and stick a slice of garlic between each slice of potato, drizzle with olive oil, and bake.

For the onions, I sliced them in about 1 inch slices, put them in aluminum foil, dotted with butter, sprinkled with salt. Closed up the foil in a tight packet, and put them on the grill for 10 minutes on each side. Heavenly!

 

 

Homemade Potato Salad Recipe

Potato Salad

When we sold our house and moved into the RV, FabGrandpa decided he did not want to have to mess with a barbecue grill–cleaning it, storing it, etc. But after 10 years of not cooking out, I bought a small table top grill last summer. And we realized again how much we love to cook out.

Yesterday, we grilled a whole chicken, split in  half and used some hickory chips to smoke it a bit. I cooked some fresh green beans and made some homemade potato salad to go with it. I used to only make potato salad on holidays, like Christmas, Thanksgiving, and 4th of July. But several years ago, I decided why limit myself to having one of my favorite foods only on holidays? It is soooo easy to make. So now I make it every chance I get.

One thing you need to remember when making potato salad is that not all potatoes are equal. I use only red potatoes for my potato salad, because they are “creamier” than russett potatoes or brown potatoes. So, here is my recipe:

Home Made Potato Salad Recipe

10 medium red skin potatoes

1 handful of salt

5 boiled eggs

1 bunch of green onions

4 ounces sweet pickle relish

3 tablespoons brown spicy mustard

1/2 cup mayonaise

Wash the potatoes (do not peel them) and put them in a large pot, like a dutch oven. Fill the pot with water to an inch or two above the potatoes. Add the handful of salt to the water. Bring to a boil, cover the pot with a lid, reduce  heat to medium, and boil until potatoes are tender, about 40 minutes. Turn off heat. Drain the hot water off. Add ice cold water to cover the potatoes, and let them sit for about 10 minutes.

Pull the skins off the potatoes and cut out any bad spots.

Peel the potatoes after they are cooked

Dice the potatoes into a very large bowl.

Dice the potatoes

Peel and dice the eggs and add to the bowl with the potatoes.

dice the eggs too

Add chopped green onions,

Chop the green onions

and the rest of the ingredients, and mix well.

Yummy potato salad.

Refrigerate at least one hour before serving.

Delicious with barbecued chicken and wine

P.S. Make sure all of your ingredients are labeled “gluten free” to ensure the finished product is gluten free.

Gluten Free Cheese Cracker Recipe

Gluten Free Cheese Crackers recipe

Before I started eating gluten free, one of my favorite snacks was Cheese Nips. You know, those wonderfully cheesy, crunchy cheese crackers. I had a box of them in my car at all times, I loved them so much. It was really hard to give them up. I have been experimenting with cheese cracker recipes since 2007, and while this one doesn’t taste like my old familiar Cheese Nips, it DOES taste good. You may also want to take a look at these slow carb recipes–many of them are gluten free too.

Gluten Free Cheese Crackers:

1 cup Gluten Free Bisquick

2 cups shredded cheddar cheese

1/4 cup butter, softened

1 egg

1/2 tsp salt

1/2 tsp cayenne pepper (or chipotle, if you prefer)

1 Tbs Worchestershire Sauce (be sure it says gluten free on the label)

Mix dry ingredients together in a bowl. Add cheese, and mix well. Beat the egg, butter, and Worchestershire sauce together, then add to dry ingredients. Stir with a fork until all ingredients are wet, then knead with your hands until the dough is smooth.

Pinch off bits about the size of 1-2 teaspoons. Roll into balls, then flatten as flat as you can. The thinner these are, the better they turn out. Place on an ungreased baking sheet. Bake at 400 degrees 15-18 minutes, or until crisp.  Makes about 4 dozen.

 

Gluten Free Coconut Cream Pie


Just because I love this post, and loved this pie, I am reposting this today for your reading pleasure!

Ok, so I feel like this is really cheating, because all the ingredients for making Coconut Cream Pie are naturally gluten free. You just have to make sure the corn starch you use says “gluten free” on the label.

I love coconut cream pie, but I rarely make one. There has to be just the right alignment of the stars and the moon, and it has to be a chilly winter night, for me to even consider making one. That’s because you have to bake the coconut, bake the pie shell, then stir the filling over the hot stove. Do you hear me, Fabgrandpa? There is a LOT of work involved in making this pie.

First you have to get a coconut at the store. You could use packaged grated coconut, but if I am going to do this, I am going to do it RIGHT. Use an ice pick to poke holes in the “eyes” of the coconut, then pour the juice, or milk, into a bowl. Place the coconut on a baking sheet and put it in a 450 degree oven for twenty minutes. Then, using potholders, wrap the coconut in a kitchen towel, take it outside, and smash it with a hammer. You can really work out a lot of frustrations in the making of this pie. If anyone ever gives you a home made coconut pie, and tells you that they grated the coconut themselves, you might want to tip-toe away from them and sit over in the corner by your self out of their way. Know what I mean?

Ok, so you have roasted and smashed your coconut. Take a sharp knife and separate the coconut meat from the hard shell.

Once you get the hard shell off, use the knife to peel off the brown side of the meat. Then, you can grate it until you have about a cup of grated coconut.

Meanwhile, take your frozen gluten free pie crust out of the freezer and let it thaw to room temperature. At this point you can cuss up a storm because the dang thing is all broken. &*&@#$!!! Always, they are broken, so why are you surprised?

When the pie shell has thawed, put it in the oven at 350 degrees and bake for 25-40 minutes until browned. Take it out of the oven and set aside.

Now you are ready to make the filling. You’ll need:


1 and 1/2 cups sugar
4 tablespoons of gluten free cornstarch
a dash of salt
1 5 oz can of evaporated milk
the coconut milk you drained out of the coconut
enough water to add to the milk and coconut milk to make 1 and 1/2 cups
3 eggs, separated
3-4 tablespoons butter or margarine
1 teaspoon of vanilla

Mix all the dry ingredients together, then put the milk, coconut milk, water and dry ingredients in a saucepan over medium heat. Cook, stirring constantly, until thickened. Beat the egg yolks. Add a small amount of the hot filling to the bowl with the egg yolks, then stir it all back into the pot. Cook and stir two minutes more. Add the butter and vanilla and coconut and stir well. Pour into the baked pie shell.

To make the meringue, you need the 3 egg whites, 1/4 cup of sugar, 1/2 tsp of cream of tartar, and a dash of salt. Put the egg whites, cream of tartar, and salt into a mixing bowl. Beat with an electric mixer until stiff. Add the sugar a little at a time until it is all mixed in. Spread the meringue on top of the filling, making little curls and stuff on top:

Put the pie on a cookie sheet and place in a 450 degree oven for 15-20 minutes until the meringue is browned:

The pie is now done. But, then you are just started in cleaning up the kitchen:
Dang it.

Dockers - Holiday Savings Guide

Gluten Free Crab Cakes Recipe

Seafood Gift Packages

gluten free crab cakes

Gluten Free Crab Cakes

I LOVE Crab. I could eat crab any way it comes. I usually buy snow crab legs when I go to the grocery store to eat as a treat for myself. When we worked in Virginia, I had a crab trap that I kept in the water all the time. Every day after work I went down to the river and emptied my trap, and cooked up a steamed crab or two. I was in heaven, because I could get crabs for free like that!

Yesterday we had to go to town. While we were there, there was a guy selling seafood out of the back of his pick-up truck. I bought some shrimp and some lump crab meat. I knew I would make some crab cakes with the crab meat, even though I have never made any before. I searched around on the internet and looked at several recipes, then came up with my own:

Gluten Free Crab Cakes

1/2 yellow onion, chopped fine

2 celery stalks, chopped fine

3 garlic cloves, chopped fine

2 tablespoons butter

1 egg

1 tablespoon mayonaise

1 tablespoon gluten free Worchestershire sauce

1 teaspoon dry mustard

1/2 teaspoon cayene pepper

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup gluten free bread crumbs (I used Hol-Grain Brown Rice Bread Crumbs)

16 oz lump crab meat

1/4 cup olive oil

Melt the butter in a large skillet. When it is hot, add the chopped celery, onion, and garlic and sautee until the onions are clear. Put the sauteed vegetables in a mixing bowl. Add all the rest of the ingredients, and mix well.  Put the olive oil in the skillet. While the olive oil is heating, pat a handful of the crab mixture into a pattie, but don’t mash it to hard together. Place in hot oil. Fry until browned on one side, then turn over and brown the other side.

I served mine with steamed brussels sprouts and potato cakes. And they are delicious!

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