Thursday, May 31, 2012

Can't Be Tamed (Simple Stories Fabulous)

Here's Little Miss Attitude (aka Alexa) in her tap costume for this year's recital. They're dancing to "Can't Be Tamed" by Miley Cyrus and I can tell you that her teacher picked out the perfect costume. We're talking a black, sleeveless "leather" biker-style, belted vest atop a hot pink and black unitard with "torn" mesh at the top, a tutu and rhinestone-studded shorts. The accessories are neon green, fingerless, mesh gloves, a black rhinestone-studded choker, and a sweet, little innocent floral headband. :)

During one class, Alexa's teacher was telling them she wanted to see more attitude as they danced. She said she wanted them to act like the "b" word. Alexa very kindly asked if the "b" word could be brat. That's my girl! :)
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Wednesday, May 30, 2012

Tasty Tuesday and Soup Spotting: Balsamic Honey Pulled Pork Sliders

Before I share today's recipe, please take a minute to visit Jillibean Soup's blog. You just may see a familiar name there. :)

This week I made this recipe for the second time in the past month. The first time we all loved it but decided it was too heavy on the balsamic vinegar. This time I cut it down to about 1/4 c. Super easy recipe to put together and "forget" as it cooks.

My crock pot runs pretty hot so everything was done in about 4 hours on low. Also, I use a center cut boneless pork roast loin because it's very lean, doesn't have a lot of fat, and shreds apart easily. Other than that, I follow the recipe, as is. :)

Makes: 20 servingsYield: 20 sliders
Prep: 30 minsSlow Cook: 9 hrs to 10 hrs(low) or 4 1/2 to 5 hours (high)
  • 1
    2 1/2 - 3 pound boneless pork shoulder roast
  • 1
    cup chopped onion (1 large)
  • 3/4
    cup chopped green sweet pepper (1 medium)
  • 1
    teaspoon dried thyme, crushed
  • 1/2
    teaspoon dried rosemary, crushed
  • 1/2
    cup chicken broth
  • 1
    cup balsamic vinegar
  • 3/4
    cup ketchup
  • 1/3
    cup packed brown sugar
  • 1/4
    cup honey
  • 1
    tablespoon Worcestershire sauce
  • 1
    tablespoon Dijon-style mustard
  • 1
    clove garlic, minced
  • 1/2
    teaspoon ground black pepper
  • 1/4
    teaspoon salt
  • 20
    cocktail-size hamburger buns or small round dinner rolls, split and toasted
  • Deli coleslaw
  • Sweet or dill pickles, coarsely chopped
1.Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker, combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.
2.Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
3.Meanwhile, for barbecue sauce, in a medium saucepan, combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.
4.Transfer meat to a cutting board. Using two forks, pull meat apart into shreds, discarding fat. Strain vegetable mixture, discarding liquid. Return shredded meat and strained vegetables to cooker. Stir in barbecue sauce. If using high-heat setting, turn to low-heat setting Cover and cook for 1 hour.
5.To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Add bun tops.
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