This was a pretty quiet weekend since Hubbyman was gone last weekend and just wanted to relax around the house. I was all for that! I didn't do too much but spent some time in the kitchen. I made a new batch of BBQ sauce, tried a blueberry muffin recipe which did not taste good at all, tried a granola bar recipe for Hubbyman that ended up being granola cereal (but he still likes it), and rearranged a few things to try to organize the kitchen a bit better.
Between tasks, I watched Season 3 of RuPaul's Drag Race on Netflix. :) I so want to be a drag queen and yes, I know that does not make any sense considering I am, in fact, a biological female. LOL I am just drawn to the artistry and creativity and flair these women have. It just amazes me.
We are having friends over an afternoon of gaming next Saturday and I am providing the main dish for dinner. Since my food processor will be here Tuesday (YAY), I am making Tango Joes which, to quote the woman whose recipe this is, are yum-o! Now, I could have just bought buns from the grocery store and eaten mine on something else, but I had some time today so made a couple batches of buns myself using the dough setting on my bread maker. Once they cooled, I just popped them in the freezer for Saturday.
Here's the 2nd batch fresh out of the oven:
Now, these buns are HUGE....bigger than the palm of my hand. I may try splitting the dough recipe by 10 or 12 instead of 8 if I ever want to use them for burgers. :)
For dinner tonight, I adapted this recipe and it was so good! It's definitely going to make an appearance again some time soon, after all the leftovers are gone. :P
|The pork was so tender that it melted under my fork. :)|
- 3-4 lb pork tenderloin cut into 1" thick chops
- 1.5 lb baby carrots
- 1.5 c water
- 1/2 c apple cider vinegar
- 3 Tbsp honey
- 3 Tbsp agave
- 4 Tbsp olive oil
- 6 cloves of garlic, chopped
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/8 tsp red pepper
- Pan sear each side of the chops for 2-3 minutes per side over med-high heat and layer in bottom of 5-6 qt crock pot.
- Top with the carrots.
- Mix the rest of the ingredients in a medium bowl and pour over the carrots and chops.
- Cover and cook on high 5-6 hours or low 8 hours or until the carrots are tender.
Leftovers from tonight's meal and last night's mac &cheese and oven fried okra means I will be eating quite well for lunch for the rest of the week.
How was YOUR weekend? :)