Monday, November 14, 2011

Chicken Francaise

1 package of chicken breasts. Either thin cut or thick- slice them in half and pound thin
¾ cup Flour for dusting
½ cup seasoned bread crumbs
Kosher salt, pepper
2 eggs
1 lemon
¼ c olive oil
2 tbs butter
1 cup chicken broth
½ white wine
Flat leaf parsley about 1 tbs chopped

Mix flour, bread crumbs, salt and pepper together, place in a plate to dredge the chicken through
Mix 2 eggs with a little water and scramble lightly

Add ¼ olive oil to pan until really hot. Dredge chicken breasts through flour/bread crumbs until coated on both sides. Dip in egg mixture and add to hot pan. When the chicken is golden brown flip and continue to cook on the other side. Place cooked cutlets on a plate.

Cut paper thin slices of lemon using half of the lemon. Place slices in pan and cook until they are caramelized. Add wine and cook for 1 minute, now add ¾ cup of chicken broth reserving the rest to adjust sauce later. Cook for 5 minutes to reduce. Take your butter and dredge it in the flour breaking it up into chunks. Drop into the sauce and allow sauce to thicken.. Taste sauce. If too lemony add more chicken broth. Adjust sauce if it needs salt and pepper or more flour and butter. At this point chop the parsley and add.

Add chicken back into sauce and cook until boiling. Place cover on the pan during this time to heat through.

Tuesday, October 25, 2011

Aunt Sue's Sweet Potatoes

This is the cheaters way, but it’s awesome and quick.

2 large cans of Yams
1 cup margarine
½ cup brown sugar
1tsp cinnamon
1tsp salt
½ c to ¾ cup cream
Small bag of mini marshmallows

Boil yams in their juice until hot. Remove and drain. Add margarine, brown sugar, cinnamon and salt. Mix with a hand mixer adding the cream a little at a time until smooth. Taste and if need be add more brown sugar. Pour into a baking dish and set aside, even refrigerate if you’re not serving within the hour, but before baking bring back up to room temp.
Bake at 350 degrees for 25 minutes. Add marshmallows to cover and broil for 1-2 minutes. Watch very carefully and make this the last thing you’re baking before serving. The marshmallows will burn very easily.

Mom's Turkey Stuffing

1 cup Margarine
2 cups diced celery
1 ½ cups chopped onions
¼ cup minced parsley
2 tsp poultry seasoning
½ tsp pepper
3 eggs slightly beaten
1 large can chicken broth
2 bags of cubed bagged stuffing

In a very large sauce pot melt the butter and add the onion and celery. Saute over medium heat until onions are soft and translucent, about 10 minutes. Add parsley, poultry seasoning and pepper. Mix well and take off the heat. Add the first bag of stuffing into the onion mixture and mix well. Add half of the second bag and continue to mix but this time add the 3 eggs and stir well. Stir in the broth a little at a time until it is absorbed into the bread cubes. You may not use all of the cubes or the broth, but add in more cubes if needed or more broth if needed.

When this is completely cooled down you can stuff your turkey. Do not add hot stuffing into the cavity of your turkey. Do not over stuff the cavity either. Put all remaining stuffing into a baking dish and bake at 350 degrees for 25-30 minutes.

The Big Day!

The night before Thanksgiving I take everything out of the cabinets that I will need for the next day. Go back and grab your shopping list and take things out that are on your list. Group them by the dish you’re going to make. I also make any pies I am planning on serving on Wednesday. My pumpkin cream cheese pie needs to chill so I make it now.
I also do all of my chopping now and place things in zip lock bags. I chop my onions, celery, and parsley. Do not peel your potatoes until Thursday. Put the can(s) of cranberry sauce in the refrigerator at this point.

Thursday morning
Keep your menu and shopping list handy then you won’t forget anything.
First thing is to make the STUFFING (click to see recipe) this needs to cool before you can stuff your turkey.
Take your turkey out of the refrigerator. Remove the plastic wrapping and remove the pouch that will be in the cavity. Also check the space where the neck was to make sure that there is nothing in there too. Rinse the turkey inside and out. Salt the inside of the turkey and place in your roasting pan. Add the neck to that pan. In a sauce pot place all ingredients that you found inside the turkey cavity or neck area and set aside for now.
Set your oven to 350 and now stuff your turkey. Fill the cavity but do not pack too tightly. Rub margarine all over the outside of you turkey and sprinkle with poultry seasoning. Tent the turkey with foil making sure to cover the wings and drum sticks so they don’t burn. You will take this foil off about 1 ½ hours before your turkey is cooked. Do the same process of margarine and poultry seasoning to the turkey breast if using one. I am fortunate to have 2 ovens so I place one in each oven. Cook the turkey according to the package directions.
Next I make the SWEET POTATOES (click to see recipe) set aside until ready to bake. Leave the marshmallows off until after baking and ready to broil. This will be the last dish to come out of your oven because of the marshmallows.
Now peel the potatoes for your MASHED POTATOES. (click to see recipe)

Planning for a Stress-free Thanksgiving Dinner

OK everyone! We promised a Thanksgiving post and we've heard from many of you that you're anxiously awaiting it! Let the preparing begin!

Stress free grocery shopping and preparing for Thanksgiving Dinner

I over cook and over shop since my daughter Jen’s friends have made it a tradition to come over late at night on Thanksgiving or on Friday and eat the leftovers. So if I want some left overs for us I need to make a lot extra. We normally have 6-8 people over for Thanksgiving Dinner (depending on which displaced friends get brought to the house by my kids).
I start food shopping weeks in advance so by the time the week of Thanksgiving comes I only need to get my fresh ingredients.
First you need to come up with a menu of what you’re planning on cooking. Here is a list of what I plan on making for my family.

Onion dip and chips, cheese and crackers, chopped chicken livers (an Aunt Sue Favorite)

Butterball Turkey, extra turkey breast, stuffing, sweet potatoes, mashed potatoes, peas, corn gravy, biscuits.
Butterball breast (for the extra left overs)
Here is a copy of the actual list that I keep in my excel program on my computer.

Turkey 22-24lb
Butterball breast
pan with handles (throw-away kind)
4 margarine
1 celery
poultry seasoning
2 bags bread stuffing
2 large chicken broth cans
3 cans sweet potatoes
1 marsh mellows
2 cranberry sauce
brown sugar
chicken bullion
Gravy master
2 cream cheese
1qt half and half large
Lg coolwhip
2 graham cracker pie shell
2 pkgs vanilla instant pudding
1 16oz can pumpkin
2 apple cider
Mozzarella for potatoes
rye bread and whole wheat
parm cheese
2 packages butter crackers
dip and chips
artichoke dip
chopped chicken livers
apple pie
pumpkin cream pie
blueberry cream pie
limes (for drinks)

Each week I buy a few more things off of my list to keep in my cabinets so I am ready to go when I need to.
When the super markets start showing turkey and turkey breasts I shop for the best price per pound and put it in my own freezer. I have an extra refrigerator so on the Friday before Thanksgiving I take my turkey out of the freezer and put it in the pan I plan on using, this way I know it fits when I want to cook it. I usually don’t open that refrigerator again until the morning of Thanksgiving. If your turkey is as big as mine, your turkey will be thawed perfectly.
By the Sunday before Thanksgiving I have everything in my home except for my fresh produce and that I will pick up on either the Monday or Tuesday before. I also take the extra turkey breast out of the freezer on Tuesday and let it thaw in the refrigerator in a bowl.
On the Sunday before I start my dinner table by choosing which tablecloth I am going to put on the table and then I take out all of my dishes, utensils, serving dishes etc., and place them on the dining room table. Then I label all of my serving dishes with what I am planning on serving in that dish and then place the serving spoon I am planning on using in that dish. Then there will be no confusion on Thursday and I know I'm not a few serving spoons short!

Stay tuned for the next steps!

Wednesday, September 28, 2011

Thanksgiving is coming!

If you're anything like me, you've already begun to think about Thanksgiving dinner. If you're not like me (aka you're normal), I'm here to help you make a successful Thanksgiving dinner. My sister-in-law and kids always are so surprised that I can make the entire feast and have every single thing come out at the exact same time. My trick? Planning and organization! Stay tuned over the next few weeks while I prepare for the big feast! I'm going to give you my tricks to being organized as well as all of my fun Thanksgiving recipes!

And as Jen says, "Mom does Thanksgiving like Martha Stewart, but not as stuck up." :)

Thursday, June 30, 2011

Chicken Marsala

This one is one of my daughters' favs. It's so easy and makes you seem like you totally know what you're doing.

1 lb thin sliced chicken cutlets

1 package mushrooms sliced

Parsley (2 tablespoons)

Scallions (3)

1 cup cooking marsala…you can get this in the supermarket where the vinegar is sold


Chicken broth 1 can

1 pkg of egg noodles or bow tie pasta

Margarine or olive oil

2 cups mozzarella cheese

Gravy master

In a fry pan add some margarine or olive oil just enough to coat the bottom of pan. Season some flour with salt and pepper and coat chicken cutlets in flour and brown in fry pan with margarine or oil. Remove as browned and place in baking dish. After all cutlets are browned you can now add the mushrooms and scallions and sauté.

Now add the flour until the liquid is absorbed and becomes pasty. Add the marsala wine and slowly add the chicken broth until the gravy is the consistency you want. Add a small amount of gravy master to make gravy darker. Add parsley now too.

Place water to boil for pasta and when it boils add your pasta.

Now pour your gravy over the chicken cutlets, add mozzarella to top, cover with foil and bake at 350 until your pasta is cooked. Drain pasta, add a small amount of butter to coat pasta and then take your chicken out.
Add a salad and maybe some dinner rolls.

Saturday, April 23, 2011

Easter Meat Pie

Pizza dough, enough to line and cover an 11-inch pie-plate or 2 Pie crusts
4 eggs, beaten
1 1/2 lbs. of Ricotta Cheese, well-strained to remove all liquid (setting the ricotta cheese in a strainer over a bowl overnight is best)
1/2 lb. Italian sausage, out of casing, browned lightly in olive oil and then cooled.
8 to 10 slices of each of the following: prosciutto ham and genoa salami coarsely chopped
¼ lb of each of Pepperoni and dry Salami diced
1/4 lb. of diced mozzarella cheese and 1/4 lb of Provolone cheese diced
¼ cup grated Romano Cheese
2 tablespoons of chopped or dried parsley
Freshly ground pepper, and salt, to taste
One egg-yolk and one tablespoon of water for glaze

Prepare your pastry. Beat the eggs into the ricotta cheese, and add the rest of the ingredients and mix well.. Roll out the pastry or pie dough, and line the pie-pan with one-half of it. Pour filling into the dough-lined pan, and lay the rest of your dough on top of it, sealing, trimming, and crimping the edges. Brush the top with an egg-yolk mixed with a tablespoon of water. Make pretty slits in the top of the crust, and bake in a moderately hot 350* oven for forty-five minutes to an hour, until the top of Easter Pie is golden. Serve either warm or at room temperature.

Monday, March 14, 2011

Mom’s Corned Beef and Cabbage

In honor of St. Patty's Day, here is how to make some lucky Corned Beef and Cabbage!

3-4 lb Corned Beef
1 head of cabbage cut into wedges
½ cup chopped onion
2 cloves garlic minced
2 bay leaves
1 tbs whole peppercorns
6 Med potatoes quartered
6 Med carrots

Meat topping
Prepared mustard- such as deli or spicy brown mustard
¼ cup brown sugar
½ tsp Ground cloves

For the meat:
In large pot place corned beef and barely cover with HOT water. Add chopped onion, garlic, bay leaves and peppercorns. Cover and simmer 4 hours.

After the 4 hours remove meat to a baking dish and add the potatoes and carrots to pot. Bring to a boil and cook 10 minutes. Add cabbage wedges and cook 20 minutes more.

Mix together ¼ brown sugar and ½ tsp of ground cloves. Spread the meat with the mustard and sprinkle the meat with the sugar/cloves mixture. Bake at 350 for 15-20 minutes.

Cut meat against the grain and arrange a dish with your potatoes, carrots and cabbage…

Don't forget the Irish Soda Bread!

Thursday, March 10, 2011

Mama's Cheesy Mashed Potatoes- Italian Style

My husband always told our kids that he only married me for my meatloaf and mashed potatoes. Apparently before me, he thought potatoes came in a box. Here's a cheesy way to make mashed potatoes. Recipe borrowed from Donna Martinez.

Potatoes – count on 1 potato per person and add 1 extra to the pot. Cut in quarters
Locatelli Romano or Parmesan grated cheese (NOTE: this does not mean Kraft parmesan! That's a sin!)
Mozzarella cheese shredded
1 stick margarine cut up (add more margarine if you use more than 5 large potatoes)
½ cup milk or more if needed

In a pot of water add cut potatoes and salt. Cook until fork tender.
Drain most of the water out of the pot until a small amount of water remains at the bottom
Return potatoes to pot and add margarine and salt and pepper
Add small amount of milk and using an electric hand blender mix well until lumps disappear. Add more milk as needed until potatoes are whipped and fluffy.

In a baking dish layer in half of the whipped potatoes and then sprinkle a layer of Locatelli or Parmesan Cheese and then a layer of shredded Mozzarella. Repeat with the remaining potatoes and layer cheeses again.
Bake at 350 until top begins to brown.

Chicken Cordon Bleu- great date dinner

This is the perfect meal to make for a date or just to impress someone. Chicken Cordon Bleu sounds fancy, but it's so easy. Just remember to warn them about the toothpicks!

1 lb chicken cutlet-thin sliced
¼ lb deli ham
¼ lb swiss cheese
seasoned bread crumbs
chicken broth/ stock
gravy master

If chicken pieces are not wide you can pound them out with some saran wrap and use meat mallet to make them wide.
Take a slice of ham and swiss to fit your chicken slice. Roll from small end to large end and secure with a tooth pick or two.
Roll in egg mixture and then bread crumbs. In a large frying pan, melt margarine and add rolled chicken pieces. Brown on all sides on medium heat. Don’t let the margarine get dark and add more margarine if needed. When all are browned you can put them in a 350 degree oven covered with foil and bake while you make the gravy. If you want to wait until gravy is made to bake that is fine too.
In the melted butter add some flour until liquid is absorbed and pasty. Slowly add chicken broth/stock a little at a time until you have the gravy consistency that you want. Add small amount of gravy master and, if needed, salt and pepper.
If you like mushrooms in this, you can brown them in the margarine before you add the flour.

When gravy is done you can check the chicken to make sure they are cooked and you can also add the gravy to the baking dish. and then bake a few minutes more.

Tuesday, March 1, 2011

Italian Hamburgers

I'm known for making a ton of food every night because there's always a chance that all these kids will show up.

2 lbs Chop Meat
4-5 cloves Garlic
1 small Onion
½ c Bread crumbs
½ c Grated cheese
1 Egg
1 package Mushrooms
2-3 chopped scallions
Gravy Master
6 ounces or more to taste Red wine or Marsala
1 small can Beef broth
1 small Mozzarella cheese
Baking pan (deep)

Make 4 hamburgers out of first 7 ingredients. In a large fry pan heat small amount of olive oil to pan and place burgers in pan on med/high. Cover and turn when well browned. When burgers are cooked remove and add mushrooms and chopped scallions to the pan and sauté. After mushrooms are cooked add flour to make gravy. Add in the wine first then the beef broth slowly to get a nice consistency. Add small amount of gravy master. Make sure gravy is thin it will get thicker in the oven.
Pour mixture over burgers in a baking pan and cook covered with foil for 30 minutes.
Remove foil cover and add mozzarella cheese and return to oven until cheese is melted.

Sunday, February 27, 2011

Swedish Meatballs

This recipe is dedicated to my wonderful nieces and nephews who when coming over our house always immediately ask, "Did you make Swedish meatballs!?!"

1 bag pre-made small size meatballs
1 32oz jar grape jelly - any brand
2 12oz jars chili sauce

In large pot add grape jelly over medium heat until all of the lumps are gone
add 2 jars of chili sauce
add meat balls

Cook until meat balls are hot. Serve or transfer to slow cooker to keep warm.

Second way to make them

1 bag pre-made small size meatballs
3 packages McCormicks Brown gravy packets

Cook brown gravy packets according to package directions. Once heated add meatballs until hot and serve or transfer to slow cooker to keep warm.

Saturday, February 19, 2011


Lasagna……To make 1 lasagna

Sauce recipe - cooled
1 large package ground meat
1 package (6) sweet sausage
1 bunch of parsley
1 Large Ricotta
1 egg
1 Large Mozzarella grated (at least a pound) or chopped into small cubes
1 Package Lasagna Noodles
Foil pan. I get the next deeper pan than the lasagna pans they sell in the store are. It’s more like a roaster pan I think. Look at how deep it is from the lasagna pans.

Take the ground meat and the sausage meat and do exactly like my meatball recipe (previous post) except brown the mixture in some olive oil instead of making little meatballs. Break the ground meat into small pieces. The chop meat should be as small as you can get it. I put mine through the food processor on pulse to make it smaller. If you don't have one, break it up with the wooden spoon as it cooks. Let this cool by separating ½ of it into a wide bowl and take the pan from the heat and let the rest cool in the pan. Drain any oil away from the chop meat.

While your noodles are boiling mix the ricotta with the egg and a handful of chopped parsley set aside.

Once your noodles are done, make sure they are not mushy so take them out when they are still a little hard. Run them off in cold water to stop the cooking. Leave your pot in the sink with the noodles and just drain off enough water to reach the noodles. Start lifting noodles out of the pot and laying them over the edge of the pot to dry off.
If you go to start layering and they are too wet just blot with paper towel.
You will now layer following in this order

Ricotta – plop like 3 or 4 heaping tablespoons over the whole pan of noodles…
Put a tablespoon of sauce on each pile of ricotta and spread around the noodles in the pan to cover. Adjust the ricotta as needed to cover everything.
Sprinkle the ground meat over that layer of ricotta
Sprinkle the mozzarella over the meat and then drizzle sauce over that--Like one drizzle over a row of noodles.
Repeat until your almost to the top. The last layer of noodles just gets sauce spread evenly over the noodles and then a lot of mozzarella. Bake at 350 until bubbling. If it’s getting too brown you can tent it with foil and continue to bake. If you put it in the oven right after making it should take about ½ hr 45 min. If you are going warm it up after being cooked and in the fridge you should take it out of the fridge for at least 2 or 3 hours and then bake it with foil on the top for about ½ hour or more. Use the butter knife in the middle test to see if it’s hot.

If you are making 2 at the same time I would actually buy 2 large ricotta and 1 med size and 3 large mozzarella.

Any left over noodles you can make lasagna roll ups with it. In a flat plate take a lasagna noodle, spread a thin layer of sauce, then ricotta then chop meat then mozzarella. Roll up and place in a baking dish that has sauce on the bottom. Spread sauce on top and top with mozzarella. Bake at 350 for ½ hour or until hot.
Or you can boil some pasta like ziti or rigatoni until aldente drain and place in a baking pan, spread sauce and remaining ricotta and meat mix well and top with mozzarella and bake at 350 until bubbling .

Also, if you just have the meat left over you can put that in a zip lock bag and freeze it. The next time you make a quick sauce you can throw the meat in and make a meat sauce…..It’s quick that way.

The one you've been waiting for- Sauce and Meatballs

Sauce - 4 large cans of crushed tomatoes with basil (try to get Progresso),Only open 3 cans to start. I usually run each can through the blender one can at a time. I don’t like large chunks in the sauce.
1 can tomato paste (try to get Contadina),
Olive Oil (enough to coat the bottom of a large pot)
1 piece of pork (the meat dept usually has a small piece of pork in a package and it’s for sauce-or get a thick pork chop)
2 sausage links from meatball recipe package
1 medium size sweet onion (Vadilla or it will say sweet onion) sliced thin
1 large container of sweet basil or 2 small packages chopped

In a large pot cover bottom with a thin layer of olive oil. Over medium heat, sauté the onion with the piece of pork and the 2 sausage links just till lightly browned. Add 3 cans of tomatoes (rinse cans with a little water about ¼ of the can and add that water to your pot) and bring to a slow boil. Start to make meatballs (recipe below) and carefully drop meatballs into sauce. When all the meatballs are in stir slowly from the bottom of the pot and be careful not to break up the meatballs. You may have to raise the heat for awhile to get it to bubble. (If the pot looks like it needs more sauce add the 4th can in) Bring to a slow boil again and partly cover the pot. Watch the pot so it doesn’t boil too hard or you will burn the sauce on the bottom of the pot. Always stir from the bottom of the pot and bring that sauce to the top. Let simmer slowly for at least 2 hours. At this point you can add the basil. If sauce looks too watery you can add the can of tomato paste. Let simmer again with the lid off for awhile.
To make Bolognese sauce – instead of making meatballs use that same recipe and brown that mixture in a fry pan. Drain the fat off and make the same sauce without the meat. Add browned meat to your sauce and later before ready to serve add about ½ pint of half and half cream slowly until it turns a little pink. You can get cavetelli for this.

Meatballs – 1 large package ground beef (90%),
1 pkg of sweet sausage (usually a package of 8 links),
Fresh garlic,
Fresh onion, regular
Fresh parsley,
Bread crumbs,
Grated locatelli cheese
1 large egg.

In a large bowl take ground beef and 6 of the 8 sausage links and take the meat out of the casing. Add sausage meat to ground beef. Add crushed cloves of garlic (5-6 or more depending on the size), 1 small onion through the mini chop, fresh parsley chopped (enough that filled the mini chop with fresh leaves) 2 hands of breadcrumbs, 5 table spoons of grated cheese and 1 large egg.
Mix well together; it shouldn’t be too wet to the touch it should feel pastey. If it is, slowly add more bread crumbs and cheese a table spoon at a time. Put aside for now.

The meatball recipe is the same for the meat for Lasagna too.

Tuesday, February 15, 2011

Spicy Shrimp Linguini

Spicy Shrimp Linguini

1 Tbsp olive oil
1 large onion(s), chopped
6 clove(s) garlic clove(s), chopped
1 can of diced tomatoes (plain)
1 can of diced tomatoes with oregano
1/4 cup(s) red wine
2 Tbsp fresh oregano, chopped, or 2 teaspoons dried
1/2 tsp crushed red pepper flakes
1/2 tsp table salt
1/4 tsp sugar
1/4 tsp black pepper, coarsely ground
1 pound(s) shrimp, large, peeled and deveined
3/4 pound(s) uncooked pasta, linguine variety
1/4 cup(s) parsley, chopped

Heat the oil in a very large nonstick skillet, then add the onions and garlic. Sauté until golden, about 10 minutes. Add the tomatoes, wine, oregano, crushed pepper, salt, sugar, and ground pepper; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce is slightly thickened, about 15 minutes. 

Add the shrimp to the sauce and simmer, uncovered, until the shrimp are just opaque, about 5 minutes. 

Meanwhile, cook the linguine according to package directions; drain and place in a large serving bowl. Toss at once with the sauce and sprinkle with the parsley.

Monday, February 7, 2011

Peach Sangria

One nice Thursday afternoon, Jen called on her lunch break, just like she always did.
"Hey mom, how's your day?"
"Oh crap, I just spilled the vodka"
"Umm... mom... it's 2:00 on a Thursday... why are you spilling vodka??"
"I'm making Peach Sangria for our girls night!"

1 (750)milliter bottle of white wine.  I used Chardonay
3/4 cup peach flavored vodka
6 tablespoons frozen lemonade concentrate, thawed
1/4 cup white sugar
1 jar peaches with juice
then any fruit you want.  Strawberries, grapes, oranges, apples etc
Lemon/Lime seltzer to taste

In a large pitcher combine white wine, peach vodka, lemonade concentrate and sugar.  Stir until sugar is dissolved.  Add peaches, and the fruit of your choice.  Refrigerate sangria until well chilled, at least 2 hours or overnight to blend flavors.  Before serving add lemon/lime seltzer to taste.  Enjoy.

**Courtesy of Mama Smith

Saturday, February 5, 2011

Superbowl- Pulled Pork

This Sunday marks one of my family's favorite holidays: Superbowl! I am a HUGE football fan. There may or may not have been a time I bought a big screen TV for the kitchen just in case the Jets made it to the Superbowl. While my Jets didn't go all the way (J-E-T-S JETS JETS JETS!) we still all come together and watch the game every year.

Friends of ours made it to the finals in a tailgate competition. They will be bringing their Jets bus and grill all the way to Dallas for the finals. Good Luck to the Winters Brothers!

Investing in a slow cooker is a great idea. It's easy to set and forget plus you can pack it to bring over to the party right in the cooker to keep it warm. Here's a great recipe for game day or any day.

Pulled Pork:

1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle of Sweet Baby Rays BBQ Sauce
8 hamburger buns
Additions: You can also get Scoops chips, guacamole, or sour cream to add

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Drain well. Shred meat with two forks and stir in barbecue sauce. Set on low for another 30 minutes. Serve on hamburger buns or with Scoops or chips.

Friday, February 4, 2011


Welcome to Mama Corey's Kitchen! Everyone is always welcome and you can pretty much guarantee that I'll have enough food. This is your resource for recipes, cooking tips, and "mom advice". I've somehow become the go-to woman to call when you're lost in Walmart, can't remember what kind of meat you need for roast beef, or the car service man won't take you seriously.

I hope you enjoy my blog!

Mama Corey