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Category: Tips
Ok, for tonight’s dinner I cheated… a little. I had a hankering for pizza, but did not want to make one from scratch. Ordering in or going out was an option, but I wanted to share this little trick with everyone instead. (By the way, I promise to visit my favorite place with pizza soon, I swear!) Rather than get the delivery version of the pizza you want – why not start with the basics and build your own! That’s right… I used a take and bake basic pizza (Papa Murphy’s $5 fave pepperoni for this pizza) and added some seasonings (basil, oregano, red pepper flakes), fresh mushrooms, green peppers, and additional cheese. What I started with: What I created…
In preparation for tomorrow’s pulled pork dinner, I want to brine the pork shoulder overnight. I know it seems like extra work, but the results will speak for themselves – trust me! Here are the ingredients I use to create my brine. Pulled Pork Brine Ingredients: 2 – 3 lb pork shoulder 1/3 cup salt 2 tsp Smoky Mesquite grinder 1/2 tsp ground Chipotle Chili 1 bay leaf 1/2 tsp minced garlic 1 tsp minced onion 1/4 fresh cracked black pepper 2 tbsp molasses 1 qt water (or enough to cover the pork) Preparation: Place all ingredients, except pork, into a large zip closure bag. Add 2 cups of water and close the bag. Swirl the bag to mix spices and dissolve…
I hope that title caught your eye, because I believe it is where it all starts. Having a weekly menu allows you to shop efficiently and use fresh ingredients timely. Here is a quick example of what I mean… Say I feel like making beef fajitas. I would need some beef, onions, peppers, carrots, tortillas, seasonings, maybe an avocado and/or tomato. When cooking for one, I will only be using half the onion and half the pepper. I bet the smallest package of beef is about a pound and I don’t need to eat a pound a beef at one sitting. This dilemma is about portion control – something every single person that cooks for themselves wrestles with at some point. If I make…