Monthly Archives: April 2011

Sweet and Sour Green Cabbage with Bacon

  • 4 slices thick cut bacon, cut into 1/2 inch pieces
  • 1 Medium Yellow Onion, thinly sliced
  • 1 Medium Head of Green Cabbage, cored, cut into 1 inch pieces
  • 1/4 cup cider or rice vinegar
  • 1/4 cup sugar or 1/3 cup splenda
  • 3 tablespoons soy sauce
  1. 1. In a large dutch oven or heavy pot, cook bacon.
  2. With a slotted spoon, remove bacon and set aside
  3. Add onion and Cabbage to the pot,  stirring until cabbage is wilted (about 10 minutes)
  4. Add Vinegar, Sugar and Soy Sauce and cook until cabbage is crisp-tender. (about 10 more minutes)
  5. Stir in Bacon and serve.

Crunchy Baked Parmesan Fish


The original recipe calls for Cod. I used Orange Roughy and it was excellent

  • 1 cup Corn Flakes, crushed
  • 3 tablespoons Grated Parmesan Cheese
  • 1 tsp dried Dill Weed
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1 Egg Beaten
  • 1/2 cup milk or heavy cream
  • 1/2 tblsp Sriracha Hot Sauce
  • 1 lb. Cod, Orange Roughy or other white fish
  1. Preheat oven to 450 degrees
  2. Coat a baking dish with cooking spray or line with Parchment Paper
  3. In a large ziplock bag combine crushed cornflakes, Parmesan, Dill, Salt, and Pepper
  4. In a shallow dish combine egg, milk or cream, Sriracha, and a pinch of black pepper
  5. Dip fish into egg mixture, turning to coat
  6. coat fish with the cornflake mixture, press the crunchy coating so it adheres to the fish
  7. Place fish in baking dish, and bake for 10 to 12 minutes until fish flakes with a fork

Spicy Dr. Pepper Shredded Pork from The Pioneer Woman


For step by step instructions with photos from the source, click here.


  • 1 whole Large Onion
  • 1 whole Pork Shoulder (“pork Butt”) – 5 To 7 Pounds
  • Salt And Freshly Ground Black Pepper
  • 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
  • 2 cans Dr. Pepper
  • 2 Tablespoons Brown Sugar

Preparation Instructions

Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.

Pork and Udon Noodle Soup


This is a really good stick to your ribs soup! Mike saw it on the Food Network and asked for it this week. I didn’t use the pork recipe that is listed below. I actually used a different one that I snagged from the pioneer woman website. For the recipe click here

NOTE – I bought a jalepeno instead of a habanero and then accidently used it before i made this soup. However, the pork roast recipe that I used is pretty spicy and I didn’t even miss the jalepeno!


  • 4 tablespoons canola oil, divided
  • 2 medium carrots, chopped
  • 1 small white onion, chopped
  • 2 tablespoons chopped ginger
  • 4 cloves garlic, chopped
  • 1 habanero, seeded and chopped (or a milder chile if preferred)
  • 2 cups shiitake mushrooms, chopped
  • 1 head Chinese cabbage, chopped
  • 2 tablespoons tamari soy sauce, plus more for drizzling
  • 8 cups chicken stock
  • 2 cups shredded Simple Roasted Pork Shoulder, recipe here
  • 1 (7-ounce package) udon noodles, prepared according to package directions
  • 1 cup fresh cilantro leaves, for garnish
  • 1 cup bean sprouts, for garnish
  • Lime wedges, for garnish


Heat a large stockpot or Dutch oven over medium-high heat. Add 2 tablespoons oil. Add the carrots and onions and saute until they begin to caramelize. Next, add the ginger, garlic and habanero. Saute until the vegetables become aromatic, about 1 minute. Add the remaining 2 tablespoons oil and the mushrooms and cabbage. Stir in the tamari sauce, chicken stock and pork. Reduce the heat to low, cover and let simmer about 20 minutes.

 To serve, divide the prepared noodles between 4 entree-size bowls. Ladle the soup into the bowls and garnish each with cilantro leaves, bean sprouts and lime wedges. Drizzle with additional tamari sauce, if desired.