Bolognese Sauce

Your pasta will thank you!! :)

In a large saucepan, heat 4 Tblsp. olive oil, add:

4 tblsp. chopped bacon (pre-cooked)

1 cup grated celery

1 cup grated onion

1/2 cup grated carrots

6 cloves smashed, minced garlic

Saute over med. heat until fragrant and vegetables are cooked & translucent.

Add 1# ground round & 1/2# ground veal or pork (or combination)

Continue cooking, breaking up meat as it browns, stirring often.

Once meat is cooked, add a large can (16 oz) of crushed tomatoes and a large can (16 oz.) of plum tomatoes (with juice), breaking up tomatoes .. and a small can (6 oz) of tomato paste. ( If desired, add a half cup of wine - I leave it out.)

Season with a couple tsps. of basil (fresh or dried), salt & pepper to taste, 1/2 tsp. oregano, couple tsps. of chopped parsley, a few shakes of cayenne.... Cover and simmer on med-low heat for 1-1/2 hours, stirring occasionally. Check for seasonings - stir in 1/2 cup cream (heavy cream or half and half) to sauce. Add some sauce to cooked pasta, tossing to cover - add more after plated. Serve with or without shaved parmesan.

Spritz Cookies

These are my daughter's  (Amie) favorites!! The browned butter in the icing gives the cookies a rich, nutty-like flavor.

Heat oven to 375 degrees. In a mixing bowl, combine and mix well:

1-1/2 C. (3 sticks) butter, softened

1 cup sugar

1/2 cup powdered sugar

1 egg

1 tsp. vanilla

1/2 tsp. baking powder

3-1/2 cups flour

When thoroughly mixed, put dough in a cookie press (I use a Pampered Chef 'gun') & squeeze onto cookie sheets, leaving a little space between each one. Bake for 10-12 minutes or until edges begin to turn golden.

Remove from oven and cool before frosting.

Browned butter icing:

In a medium saucepan, on med-low heat, melt 6 Tblsp. Kick the heat up to medium, stir the butter as it's heating up, watching it CLOSELY. After a few minutes, it will begin to foam. Stir and continue to watch VERY closely (the butter goes from golden brown to BURNED in no time!!) and the second the butter gets golden brown (little speckles will form on the bottom of pan) remove from heat and stir - it will continue cooking. Don't wait for butter to cool; add 3 cups powdered sugar and stir ... add a teasp. of vanilla extract. Add milk SLOWLY, a Tblsp. at a time, mixing well, until a spreading consistency is reached. You might need to add a bit more powdered sugar or a bit more milk, depending on how thick you'd like the icing. It will harden rather quickly, so shake sprinkles on the cookies immediately after frosting each, unless you want to keep them plain.

Individual PB Cup Cheesecakes

These are individual cheesecakes, baked in cupcake papers, with a crust, a Reese's cup on top of the crust, then covered with cheesecake batter. After they're baked & cooled, a spoonful of chocolate ganache puts the proverbial icing on the cake!! Recipe will be posted soon! :)

Heat oven to 350º - line muffin pans with cupcake papers.

2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
3 large eggs
1/2 teaspoon vanilla
unwrap a couple dozen mini Peanut butter cups

Beat cream cheese, 2/3 cup sugar, 3 eggs, and 1/2 teaspoon vanilla with mixer until smooth. Put a spoonful into each muffin paper- top with a mini PB cup.  Put another larger 
spoonful of batter over (completely cover PB cup).  

Bake 13-16 minutes, until the cheesecake is set.

Remove from oven. Cool completely.

Make a chocolate ganache -

Heat 1 cup of heavy whipping cream (LOW heat - do NOT boil!!) - add 2 cups of chopped up semi sweet chocolate (can use half semi sweet and half bittersweet)  and stir continually until chocolate is totally melted & incorporated.

Spoon chocolate over each cheesecake. Refrigerate.

Baked Apple French Toast

This is a WONDERFUL 'overnight' french toast that can be prepared in the evening & tossed into the oven the next day -- perfect for a holiday morning breakfast!! This version reminds me of caramel apples and autumn!!

Grease a 9 X 13" pan.

Tear/dice up 6 large (or 8 small) croissants or any buttery type of dinner roll.  Lay them in the pan.

Spoon 2 cups chunky applesauce over the cut up bread and sprinkle with 1/2 tsp. cinnamon.

In a mixing bowl, combine all ingredients and whisk together:

6 eggs

2 C. milk

1/3 C. sugar

1 tsp. vanilla

1 tsp. cinnamon

1/8 tsp. ground cloves

1/2 tsp. ground ginger

1/8 tsp. salt

Pour over bread/apple mixture evenly.  Cover tightly and refrigerate at least 4 hours - preferably overnight.

When ready to bake - let sit on the counter for 1/2 hr. to remove chill.

Heat oven to 350º.

While oven is heating prepare topping.

In a small bowl, combine:

6 T. flour

1/2 C. brown sugar

1/2 tsp. cinnamon

and 

CUT in 6 Tblsp. cold butter using a pastry blender (or knives), cutting it in until the mixture resembles coarse crumbs.

Sprinkle the crumbs evenly over the bread in the pan.

Bake loosely covered for 40 minutes.  Remove from oven, uncover and bake another 10-15 min. until topping becomes golden and the center is completely set.

Serve with warm syrup or caramel topping (& chopped, toasted nuts, if desired).  We had ours with Trader Joe's caramel sauce, which was an excellent choice!! This tasted like FALL!!!

Buttery Pecan Crisps

Preheat oven to 350 degrees.

In a mixing bowl, cream together:

1/2 cup soft butter

1 cup powdered sugar

1 tsp. vanilla

1 cup flour

1 cup chopped, toasted pecans (before making cookies, bake pecan halves for 8-10 min. @350... cool & chop up)

Form cookies in 3/4" balls, place on ungreased sheets, leaving a little bit of space (but these cookies don't spread out). Flatten them slightly. Bake for 12-14 minutes, until the edges are golden. 

While still warm, put a cup of powdered sugar in a bowl & gently toss warm cookies in the powdered sugar. Cool.

Meat Pies (bridie, pasty...)

These little meat pies are called many different things, have many variations & you can alter the filling in a million ways!  And do NOT think of Johnny Depp as Sweeney Todd when you hear 'meat pies'. :D The little pies I baked may not LOOK fantastic, but they are delicious.  I have not perfected pie folding, so bear with me. 

This makes approx. a dozen. 
For the filling, in a pan, heat a tblsp. cooking oil and add one to 1-1/4# ground round.
Saute for 5 minutes and then add 1/2 cup minced onion and a clove of minced garlic, 2 shredded carrots, 1/4 cup shredded green pepper.
Stir and continue cooking another 10-15 minutes until vegetables are soft and meat is totally cooked. Drain completely.

Add 1 heaping tsp. beef base (comes in a jar - it's like a bouillon paste and MUCH better!!), 1/2 tsp. Trader Joe's 21-season salute (or all-season like Ms. Dash), 1/4 tsp. black pepper, 1/4 tsp. salt, 4 Tblsp. worcestershire sauce.  Pour 2/3 cup water over everything and stir. If it looks like there isn't enough liquid (you don't want it swimming in water!), add a tad more.  Cover and simmer for an hour.  If you like vegetables (like peas, potatoes, turnips), add them mid-cooking time.

In a small cup or bowl, stir together 2 tblsp. flour and enough COLD water to make a smooth paste.  Add to the pot - stir to thicken the meat/gravy.  Once it's thickened, taste & adjust seasonings if needed.
Cool down until the meat isn't steaming hot - it won't work if you put hot meat into the cool pie crust.

Heat the oven to 400º.

Have pastry ready (enough for a 2 crust regular pie), rolled out and divided into 10-12 equal pieces.  You can cut these in circles (then add filling and fold over) or squares (same thing, but make triangles).

Put a Tblsp. (or more) of filling into the centers of each pc. of pastry.  Fold the top half of the pastry over the filling, pressing down the edges to seal.  You can crimp it with a fork.

Put on ungreased baking sheets, leaving a little space between each meat pie.  Bake for 18-24 minutes, until the crust turns golden colored.  

Remove from the oven and cool on racks.  

Cauliflower Bacon Frittata

A frittata is an Italian 'open faced' omelette, a quick, easy & satisfying meal for ANY time of day or night!

Have ready: 3-4 cups cooked, chopped cauliflower.

Saute 8 slices of chopped bacon - half way thru cooking time, add 1/2 cup diced onion and continue cooking until onion is soft & bacon is done. Drain and pat grease. Set aside.

Crack a dozen eggs in a bowl, add 4 Tblsp. water & season with S&P, pinch of cayenne & any blend herbs/spices you like. With a wire whisk, beat eggs thoroughly. Stir in a tblsp. chopped parsley.

Heat a nonstick 10" pan that's been sprayed with nonstick spray. Pour in the eggs and as they're cooking, 'lift' the sides of the cooked eggs, allowing the uncooked eggs to slide underneath. Carefully continue this, making sure the eggs don't get TOO scrambled up.

When eggs are fairly cooked, spoon the cauliflower mixture evenly over the top of the eggs. Place under the broiler (not TOO close to the heat) and continue cooking until the top is set, checking often to make sure it doesn't overcook. Remove from heat. Top with shaved colby-jack, cheddar or whatever kind of cheese you like (and as much as you like!) and return to broiler until the cheese melts.

Slide frittata onto a plate - wait a minute or 2 and then slice into wedges.

Chocolate Sheet Cake

Heat oven to 350º.

Ingredients:

2 c. sugar2 c. flour
1 c. water
1/4 tsp. salt
1/3 cup cocoa powder
1 c. butter (2 sticks)
1/2 c. buttermilk
1 tsp. vanilla
1 tsp. soda
2 eggs

Mix sugar and flour together, set bowl aside.

Heat together in a saucepan the water, salt, cocoa and butter until it's melted together; pour into the sugar and flour mixture. Add the buttermilk, vanilla, soda and eggs; mix together well. Pour into greased & floured cookie sheet (jelly roll pan) with rim (17 x 11 x 1 inch). Bake 15-20 minutes at 350 degrees. Remove from oven and cool for 10 minutes - 

frost while warm.

Frosting:

1/2 c. butter (1 stick)
4 tbsp. cocoa
6 tbsp. buttermilk
16 oz. powdered sugar
1 1/2 tsp. vanilla
1 c. chopped nuts

Boil well the butter, cocoa and buttermilk. Remove from heat and add sugar, vanilla. Spread on the warm cake.

Chocolate Crinkles

Preheat oven to 350 degrees.

In a mixing bowl, cream together:

1 stick soft butter

1/2 c. unsweetened cocoa

1-1/4 sugar

2 eggs

1 tsp. vanilla

Combine: 1-1/2 tsp. baking powder & 1-2/3 C. flour and add to creamed mixture.

Put 1 cup powdered sugar into a bowl.

Roll dough into 3/4" balls & roll the balls into powdered sugar. Place them on parchment lined baking sheets (or lightly greased sheets).

Spinach & Mushroom Frittata

A frittata is an Italian 'open faced' omelette, a quick, easy & satisfying meal for ANY time of day or night!

In a frying pan, put a Tblsp. olive oil and a tsp. butter & heat until VERY hot. Add 1/2# sliced mushrooms and 1/2 cup sliced onions - stir occasionally. Season with salt and pepper, a pinch of thyme & a dash of cayenne & a tsp. of worcestershire sauce - continue until the mushrooms & onions are nearly cooked. Toss a few handfuls of fresh baby spinach on top of the mushrooms, cover and cook a few minutes until spinach wilts.

Crack a dozen eggs in a bowl, add 4 Tblsp. water & season with S&P, pinch of cayenne & any blend herbs/spices you like. With a wire whisk, beat eggs thoroughly.

Heat a nonstick 10" pan that's been sprayed with nonstick spray. Pour in the eggs and as they're cooking, 'lift' the sides of the cooked eggs, allowing the uncooked eggs to slide underneath. Carefully continue this, making sure the eggs don't get TOO scrambled up.

When eggs are fairly cooked, spoon the mushroom mixture evenly over the top of the eggs. Place under the broiler (not TOO close to the heat) and continue cooking until the top is set, checking often to make sure it doesn't overcook. Remove from heat. Top with shaved swiss or gruyere cheese (as much as you like!) and return to broiler until the cheese melts.

Slide frittata onto a plate - wait a minute or 2 and then slice into wedges.

Toffee Almond bars

Heat oven to 350°

Place 2 cups of sliced almonds on a pan & bake for 8-10 minutes until golden. Remove from oven and cool while making the bars.

Grease a 9x13" baking pan.

In a mixing bowl, combine & mix well:

3/4 c. butter

3/4 c. brown sugar

1 egg yolk

1-1/2 c. flour

Press into the bottom of the prepared pan & bake for 20 minutes or until it's lightly golden. Put on a wire rack.

While the crust is baking, in a heavy sauce pan, combine:

2 Tblsp. butter

1- 14 oz. can sweetened condensed milk

Over medium heat, stir the mixture continuously until it begins to get bubbly. Cook & continue stirring for 5 minutes. It'll seem to get thin, but after a few minutes will thicken. After 5 minutes of stirring, remove from heat. Stir in 1/4 tsp. almond extract.  By this time, the crust should be finished baking.

Spread the filling evenly over the baked crust - return to the oven and bake for additional 12-14 minutes, until the top becomes golden/light brown.

Remove from oven and immediately sprinkle top with 2 cups of semi-sweet chocolate chips. Return to the oven and bake for one more minute - remove and spread the melted chocolate evenly over the top. Immediately, sprinkle the chocolate with the toasted almonds.

Potato Bread

In a medium saucepan, cook a large (peeled & diced) potato for 12-15 minutes until tender. DO NOT DRAIN. Cool mixture until lukewarm (110-115 degrees). Remove 1/2 cup water and set aside. Mash potato in t he remaining liquid and add enough warm water to make 2-1/2 cups of potato mixture.

In a large mixing bowl, proof 2 packages of dry yeast in the 1/2 cup reserved potato liquid. When it begins foaming/bubbling, it's ready. Add mashed potato mixture, 2 cups of flour, 3 Tblso. sugar, 2 Tblsp. soft butter, 1 Tblsp. salt.

Beat at low speed of a mixer for 1/2 minute, scraping sides of bowl down often, then beat another 3 minutes at high speed.

Stir in another (approx.) 4 cups flour SLOWLY, a little at a time, mixing & kneading until the dough is smooth and elastic (6-8 minutes) being careful not to add TOO much flour, a mistake made often (causing a dry, tough finished product). This particular dough is slightly sticky, so handle it quickly and gently.

Place dough in a lightly greased bowl. Cover with a dish towel, put in a draft-free place and let dough rise until doubled, about an hour.

Turn dough onto a floured surface, punch down & let it sit for 10 minutes. Divide dough in half & form into 2 loaves, placing them in greased aluminum 9x5 loaf pans. (Alum. works the BEST - forget baking bread in glass or darkened teflon pans. Find aluminum ones for ideal results.)

Cover the dough with a dish towel & let it rise again until doubled - approx. 35-45 minutes.
Preheat oven to 375 degrees.Brush the tops of the loaves LIGHTLY with water & dust with a touch of flour.


Bake for 30-35 minutes and quickly slide the oven rack & cover the loaves loosely with alum. foil to prevent overbrowning. Slide them back in & bake another 10-15 minutes. Remove from pans & cool on a wire rack.
Potato bread is excellent toasted!!!

Almond Crescents

(Pictured with Italian Lemon Cookies)

Heat oven to 350 degrees.

2 sticks unsalted butter

2/3 cup sifted powdered sugar, plus more for rolling
1 teaspoon vanilla extract
1/4 teaspoon almond extract

2-1/2 cups flour

1 cup coarsely ground almonds (that have been baked for 8 minutes @350 degr. & cooled completely)

Preheat oven to 350° and line baking sheets with parchment paper or use a plain aluminum ungreased baking sheet.

Cream together butter and 2/3 cup of sugar until fluffy. Beat in extracts. Stir in flour and beat til well mixed. Finally, add almonds.

Pinch off tsps. of dough and roll each piece into cylinder 1-1/2 to 2 in. long, form into a crescent shape. Place 1 inch apart on baking sheets.

Bake 15-18 minutes or til lightly browned. Let cool, then roll in sifted powdered sugar.

Baked Nachos (meatless)

This is a quick, easy hot nacho dip - I make it regularly for friends and family members who don't eat meat:

Heat oven to 350º - spray a 9X13" pan with nonstick spray.  
Spread an 8 oz. pack of softened cream cheese evenly over the bottom of the pan.

In a small bowl, mix together:

1-1/2 C. salsa (your favorite)
1/4 C. peach preserves
1 C. fire roasted corn
1-1/2 C. black beans
1/4 tsp. granulated garlic powder
few shakes of cayenne (to taste)

Spread over cream cheese.

Top with 8 oz. (2 cups) shredded co-jack cheese.

Bake for 15-25 minutes until cheese is melted and bubbly. Serve with nacho chips or pita chips.

Chicken Paprika

Clean chicken and pat dry (8-10 pcs). Sprinkle with S&P.  In a large skillet, heat 4 Tblsp. butter.  Add a chopped onion and saute over medium heat, stirring frequently, until the onion is softened (not browned!). Reduce heat - add 2 Tblsp. paprika & clove of minced garlic.  Stir and cook for several minutes to enhance the spice flavor.

Turn the heat up a bit and add the chicken - stir to coat the chicken completely with onions and seasonings. Turn often and cook for 15-20 minutes, until the chicken is cooked well on the outside.   Add 1 cup of chicken broth.  Cover and cook for 45-60 minutes, until the chicken is fully cooked and tender.  If it looks like the liquid is evaporating, add a little more to keep the chicken from drying out.

When the chicken is finished cooking, remove it onto a platter.

In another bowl,  put 1/2 cup of the cooking liquid (from pan) - add 1 cup of sour cream, 2 Tblsp. flour, 2 tsp. paprika, S&P to taste and whisk together until smooth.  Return to the pan and cook over a low heat for another 10 minutes until it thickens slightly.  Add the reserved chicken and spoon the sauce over it - heat another minute or 2 before serving.

Serve this over cooked noodles, dumplings or rice.

"Cakies", aka Whoopie Pies

People usually call these Whoopie Pies but that name doesn't work here (my kids just DON'T like that name), so: cake + cookies =  CAKIES !!

This recipe makes 16-18 cakies. You could probably make them 1/2 the size, but you'll need to adjust the cooking time accordingly.

Heat the oven to 350 degrees. Grease 2 large baking sheets.

1.) In a small mixing bowl, combine:

1 cup buttermilk

1 tsp. vanilla extract

SET ASIDE.

2.) In another mixing bowl, combine:

2 cups flour

1/2 unsweetened cocoa powder

1-1/4 tsp. baking soda

SET ASIDE.

3.) In a large mixing bowl, combine:

1/2 cup softened butter

1 cup brown sugar

On medium speed of a mixer, mix for 3 minutes until light and fluffy, scraping down sides frequently.

Beat in: 1 large egg

Mix for another minute, scraping sides of bowl.

Alternately add the reserved buttermilk mixture (1.) & reserved flour mixture (2.) to the creamed butter mixture (3.), incorporating them until all 3 are thoroughly combined. Batter is thick!

Drop HEAPING Tblsp. of batter (gently release into little rounded mounds) onto prepared sheets - 8 to 9 per sheet, leaving space between each.

Bake both sheets at the same time (racks in oven should be spaced apart to allow for circulation) - Bake for EIGHT MINUTES - then quickly open the oven and switch positions of the sheets- close oven door and bake for another 4-5 minutes. Test cakies - they'll spring back when gently touched on the tops. Remove from oven and immediately transfer to wire racks. Cool completely. Take half the cookies, invert them and place a generous dollop of frosting into the center (heaping Tblsp.) - cover with another cookie to sandwich the 2 together.

FROSTING:

Place all ingredients in a mixing bowl and beat for 3 minutes on medium speed:

1/2 cup softened butter

1-1/4 cup powdered sugar

1 tsp. vanilla extract

2 C. marshmallow 'Fluff'

Oreo Cake

Grease a jelly roll pan (cookie sheet with high sides).  Heat oven to 375º.

In a sauce pan, heat 1 C. butter and 1 C. until it begins to boil - whisk in:

2 cups flour

1 tsp. bkg. soda

1/4 tsp. sale

2 beaten eggs

1/2 C. buttermilk

1 tsp. vanilla extract

Pour into pan. Sprinkle 1-1/2 to 2 C. crushed Oreos all over the top - pat down gently.

Bake for 20 minutes (test center of cake with toothpick). Remove from oven & cool

For frosting:

Heat until melted:  1/2 C. butter and 1/4 C. buttermilk

whisk in:

1 tsp. vanilla extract

4 C. Powdered sugar (poss. a little more)

2 Tblsp. heavy cream

Mix thoroughly until it's a good spreading consistency (add more powd. sugar or milk, if needed)

Spread evenly over cooled cake.

Sprinkle with 1 C. mini chocolate chips (semisweet or bittersweet)

and

2 C. crushed Oreos

Chicken Cordon Bleu (Inside Out!!)

This is a healthy version of the classic Chicken Cordon Bleu - it contains the flavors of the classic version but NOT the fat and calories since there's no breading and deep frying involved.

There's no heavy coating, no deep frying with this recipe - a low carb version with a LOT of flavor!!

I made 3 chicken breasts (cut in half) for this. Pound them to 1/4" thickness, taking care not to tear them.

In a small bowl, combine 2 T. fig preserves with S&P and 1/2 tsp. thyme.

Spread equally over the 6 pcs. of chicken.

Put a slice of Swiss or Gruyere cheese over each pc. of chicken.  Lay a slice (or 2) of smoked ham over the cheese, pressing down.

Heat 2 T. oil in skillet.  Add chicken (ham side down) and saute for 3-4 minutes on med-high heat (until ham turns golden brown. Carefully flip them and cook the other side another 3-4 minutes.  Cover and cook another few minutes until thoroughly cooked.

Make dipping sauce/dressing:  In a small bowl, combine 5 T. olive oil, 1 minced shallot, 1 tsp. Dijon mustard, 2 T. white balsamic vinegar and S&P to taste.  Whisk together thoroughly and serve with cooked chicken.

Meat Loaf (2)

Heat oven to 350º

In a large mixing bowl, combine all ingredients:

2 slices white bread
1/2 C. breadcrumbs
1/2 cup milk
2 eggs

2 Tblsp. ketchup
1 Tblsp. bbq sauce
2 Tblsp. worcestershire sauce
1 tsp. soy sauce
1/4 tsp. black pepper
1/2 tsp. salt

3-4# ground chuck
1# ground pork

1 large (or 2 small) grated carrots
1 onion, grated (about 2/3 cup)
1 stalk celery, grated
1/2 cup grated green or red bell pepper

1/4 tsp. garlic powder
1/2 tsp. Trader Joe's 21 season salute (my favorite non-salt all seasoning!)
1/2 tsp. Lawry's seasoned salt
2 Tblsp. parsley
1/2 tsp. black pepper

Mix together thoroughly with mixer (or with your hands) making sure everything is COMPLETELY incorporated evenly.

In a 9 x 13" pan (spray with nonstick spray or line with foil & spray) form the meat into a loaf shape/rectangle, keeping it pretty even for even cooking.

In a small bowl, mix together and spread on top and sides of meatloaf:
1/4 cup ketchup
1 Tblsp. BBQ sauce
1 tsp. yellow mustard

Chop up 3-4 slices of (raw) bacon and scatter it over the top of the loaf. Pour a cup of water into the pan next to the meat.

Bake for 1-1/2 to 2 hrs... if you want, make a gravy using the pan drippings. Remove from oven and let cool 15-20 minutes before cutting into slices.  Yum!!

Italian beef ('Pulled' beef)

This isn't typical roast, sliced beef (like Portillo's) - it's more of a pulled pork version but with classic Italian beef flavor!

Take a roast beef (I use round), approx. 4#, and cut it into a few 1-1/12" slices.  In hot olive oil, brown the meat on all sides.

To the meat (photo below) add a couple celery stalks, a large chopped onion, a cup of chopped green pepper, 1/2 tsp. seasoned salt, 1/4 tsp. of salt, 1/2 tsp. black pepper, 1 tsp. oregano,  8 cloves of chopped garlic, 2 Tblsp. beef 'base' (bouillon paste in a tub, Jamesons or GFS brand is good), 1/4 cup olive oil and  enough water to JUST cover the meat.  If you like heat - shake in a little cayenne or a spoonful of hot giardiniere.  Stir.   Bring the liquid to a boil and then lower the temp. to med-low - enough to keep simmering without boiling heavily.  

Keep covered and let it cook for 2- 2-1/2 hrs.  Check periodically (every half hour) to make sure there's enough liquid, adding a little more water if necessary to keep the meat pretty well covered.  When checking, test for seasonings (add S&P if needed - I usually add more pepper) .  All the vegs will have cooked down at this point (after 2+ hrs).  

Test the meat - if it shreds apart easily, remove from the heat onto a countertop.  Carefully pour out half the liquid into a container and reserve it. and continue to shred apart the meat. Otherwise continue simmering for another 30-60 minutes.  Once the meat is shredded, add the reserved liquid until it's as juicy as you like.

When the meat is done and completely shredded, it's ready to put onto Italian bread, along with sauteed green peppers and giardiniere, if you like that.  Or top it with shredded cheese and run it under the broiler for a few seconds.

Pork Roast

My husband brought home an 8-1/2# pork loin (bone in) and it just came out of the oven!

The finished roast:

Heat the oven to 325ª

I made a slurry- a paste of oil and seasonings and spread it evenly over the roast.  In a small bowl combine all these ingredients and smear over the roast:

2 Tb. olive oil

1 Tb. worcestershire sauce

1 Tb. balsamic vinegar

1 Tb. dark brown mustard

1 Tb. brown sugar

1 crushed garlic clove

1 tsp. garlic powder

1 tsp. oregano

1 tsp. Trader Joe's 21-season salute (non salt all seasoning)

1/2 tsp. salt

1 tsp. black pepper

Sprinkle with additional freshly ground black pepper. 

 Put roast in the oven, bake for 2 hours. Kick the heat up to 350º -  To the pan,           

add 1-1/2 cups water to the pan. Return to oven for another hour.

Take out of oven and test with a meat thermometer, making sure the end of it is in the thickest part of the roast (and not on a bone).  It should register @170º for COOKED pork (I'm not a fan of medium/pink pork.).

Remove from oven and let sit for 10 minutes before carving.  Use the pan drippings to make a gravy (which is what I did for the pork and mashed potatoes)  or pour it over the sliced meat.