Sunday, August 26, 2012

I like big buns, I cannot lie

Yeah, I'm a dork.  :)  But I'm cute. ;)

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. :)
Cumin BBQ Pork Chops and Carrots
  • 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
  1. 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.
  2. Top with the carrots.
  3. Mix the rest of the ingredients in a medium bowl and pour over the carrots and chops.
  4. Cover and cook on high 5-6 hours or low 8 hours or until the carrots are tender.
I also made a simple salad with green leaf lettuce, romaine lettuce, tomatoes and pickled baby corn and then tossed with a homemade balsamic vinaigrette.

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? :)

2 comments:

  1. Seriously, you are such a wizard in the kitchen! Looking at your blog is inspiring me to start cooking proper meals again & to start trying new recipes again. Mmm, those fresh buns look so good!

    ReplyDelete
  2. I don't know about "wizard" but thank you! :) Now that I've been doing the "proper meals" I don't know if I could easily go back to my old ways of even semi-homemade. I'm spoiling myself. ;)

    ReplyDelete

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