Wednesday, June 10, 2009

Vegetarian Tagliatelle

This I think is my favorite salad out there. A sister in our branch brought it to a potluck a few months ago and I asked for the recipe. She gave it to me a few weeks ago so I made it. Yummy! Really I just love it! Here is the recipe:

Vegetarian Tagliatelle
1 pkg. Tagliatelle pasta, cooked and drained
1 red and 1 yellow pepper, thinly sliced
1 tomato, seeded and sliced thinly
1 cucumber thinly sliced or chopped
1/2 lb. sliced mushrooms
1 c. olives slices (She used green I also prefer with a stronger taste but use what kind you like)
6 oz. feta cheese cubes (I used the ones that are soaked in the oil and herbs then you don't need the Provencal herbs later)
1 apple, chopped or cut into small pieces
Combine pasta, veggies, and apple. Stir in dressing, garnish with fresh chives, parsley, and basil.
2 T. Olive Oil
1t. Vinegar of your choice (there are lots of fun ones out there give one a try)
1/8 t. pepper
1/4 t. red pepper flakes
1 T, Provencal herb (omit if using feta with seasonings)
1/2 t. onion powder
Combine all together to make a dressing
Hope you like it at much as I do but if you do try it I am sure you will!

Tuesday, June 9, 2009

Southern Pulled-Pork Sandwiches

I made these yummy pork sandwich's over the weekend and we really enjoyed them. I found the recipe on the Martha Stewart website. But here it is for you!

Southern Pulled-Pork Sandwiches

1/4 cup packed light-brown sugar
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground pepper
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Store-bought barbecue sauce, for serving (optional)
Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper. Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture. In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.

Wednesday, June 3, 2009

Jouette is 6 years old!

I don't often talk about my kids on my blog but this last Monday my little Jouette turned 6 years old. I have loved "almost" every minute of having a daughter. Yes we have our days but I really don't know if I have enjoyed her enough. I would be so lost without her. She really is such a great girl. She is loving, kind, happy and helpful every chance she gets.
One of her first pictures, Ouch my head hurts!
9 days old

1 year old

2 years old

3 Years old.

4 Years old.

5 years old.

Here is my Jouette today at 6 years old.

I love you Jouette and look forward to many more years of getting to know you!

I'm so Lucky