Wednesday, July 31, 2013

take my word for it wednesday.. slow cooked smoked bbq pork is worth the wait.. it takes a while to cook but so good.


take my word for it this pork is so worth the length of time it takes to make.. strangely enough i posted a recipe yesterday for pulled pork taquitos and while that bbq is wonderful this pork is equally as good but cooked an entirely different way...

pete got his first smoker a few years after we were married and several times a year he busts one of his out {he now has 3 or 4} and makes us a delectable meal.. i can't give you all the "smoking" tips and hints because.. well i don't know them.. he stays outside for hours and hours and cooks away and i usually only go out to bring him a beer or to take pictures ha ha .. but i can share with you the recipe and i have provided a link or 2 on how to "smoke" pork {the technical wordy long winded man stuff ya know.. *wink*} we saw this recipe here and decided we wanted to try it award winning bbq pork recipe .. we have brined chickens, chops and a turkey or two over the years but never a pork roast.. it turned out sweet, tangy, smoky.. so flavorful.. so tender.. so juicy {good golly that's a lot of so's but it really was soooo good}

we brined the pork over night.. then rubbed them down with a homemade rub and placed on the pre heated smoker..

after a few hours pete needed to add more wood chunks..

you want to keep your smoker between 225 and 250 no higher ..

after 6 hours we started spraying the apple mop/spray every 30 minutes..

they keep cooking.. and we keep spraying the mop sauce on..

finally after about 11 hours they get to the this amazing color and the bark on the outside it truly to die for.. it takes all day but is so worth it!!!

slow cooked smoked bbq pork shoulder
prep time: 24 hours
cooking time: 10-12 hours
servings: 10-12
2 cups apple juice
2 cups water
2 cups kosher salt
2 - 6-8 lb. pork butts

2 tsp. cumin
2 tsp. cayenne
2 tsp. pepper
2 tblsp. chili powder
2 tblsp. onion powder
2 tblsp. garlic powder
2 tblsp. paprika

combine in a medium mixing bowl and store in an air tight container until ready to use.

apple juice/mop spray:
1cup apple juice
1 cup water
1/4 cup apple cider vinegar

combine all ingredients and put in a spray bottle and store until ready to use.


kaiser rolls
bbq sauce {we used sweet baby rays}
spicy vinegar sauce {not pictured but ohh sooo good} *recipe below*


add your water, juice and salt to a large container that can hold the 2 pork butts.. we used a gott cooler.. once the salt has dissolved add your pork and make sure they are completely submerged {if not completely add more apple juice}, cover and if your container can go in the fridge put it in the fridge over night, ours would not so we added a lot of ice.. in the morning remove your pork from the brine and pat dry.. now sift the rub evenly over the pork.. then pat/rub the rub into the meat.. make sure as much of the rub as you can adheres to the pork.. preheat your smoker to 225 degrees {f}  and get the smoker ready.. if you need assistance on getting your smoker ready here are some tips.. we used apple wood in our smoker {pete likes apple wood for pork and hickory with red meat}.. once your smoker is ready and the ideal temperature add your pork to the grill.. after 6 hours spray the pork with your apple juice/cider mop sauce every half hour.. continue to cook until the internal temperature reaches 195 degrees {f}.. it will continue to cook once removed so try and remove right at 195 degrees.. typical smoking time for pork is 1.5 hours per pound {but we have learned weather can effect that so start checking the internal temp. after 8 hours.} you will also have to check the coals and wood and add more when needed.. once it's reached it's ideal temperature remove from smoker and spray one more time with the apple mop sauce and allow to sit for about 30 minutes.. slice or pull apart and serve on rolls with a slice of onion, sliced pickle and extra bbq sauce.. i made spicy vinegar sauce that was really good with it also.. now you don't have to make a sandwich all by itself it's pretty amazing too..

spicy vinegar sauce

1/4 cup apple juice
1/4 cup apple cider vinegar
1/2 tsp. crushed red pepper
1/2 tsp. cayenne
1 tsp. pepper

combine and put in an airtight container and keep in the fridge until ready to use.

enjoy and get cook'n!!

Tuesday, July 30, 2013

round 2.. pulled pork taquitos

i have mentioned before i am not a big fan of the crockpot.. i have no earthly idea why but i just don't like food cooked in it.. i do though use it because it's convenient and the rest of the family doesn't seem to have this aversion to the silly contraption.  i like bbq pulled pork made in the crockpot, why you ask? no clue another conundrum.. i will go with shell's answer i am weird.. lately with the weather being so warm we have been spending a lot of our weekends floating on the lake.. we leave early and come home late which doesn't give much time in the way to make dinner and it's usually to hot to even think about heating up the kitchen..thus the crockpot admittedly is helpful.. i made bbq pork and had plenty leftover for a second meal.. now when presented with leftovers my first thought always is "will this go good on a pizza?".. and guess what.. bbq pork pizza is pretty dang good check out the recipe you won't be disappointed.. so with that experiment out of the way and a success my second thought usually is "will this go good in a flour tortilla?".. and while i have yet to find anything that doesn't go good in a flour tortilla i still felt compelled to try it..  and you guessed it.. it was good too.. if you used the little fajita tortillas these would make really good appetizers..all in all a left over pork was a success.. i suggest you try them.. you'll agree..

pulled pork taquitos

prep time: 10 minutes
cooking time: approx. 30 minutes
servings: 4 {or 16 apps}


approximately 2 cups pulled pork {you can try my recipe for bbq pulled pork or even buy the pre made pork in the tub in your grocers meat department}
8 medium flour tortillas {or 16 small fajiata size}


extra bbq sauce {we like sweet baby rays}
chopped onions
chopped pickles
other toppings: shredded cheese, jalapenos, coleslaw

zap your tortilla's for about 20 seconds to make them easier to work with.. heat your oven to 375 degrees (f).. line a baking sheet with foil and spray it with pam.. take your tortilla and evenly divide meat and place down the center of each tortilla and then whatever toppings you want i,e, cheese, chopped onion, jalapeno, coleslaw, etc., then roll it up with both ends open.. place on baking sheet seam side down.. spray the tops with pam and bake until crispy.. about 25-30 minutes.. remove from baking sheet when done.. drizzle with more bbq sauce and i topped ours with chopped onion and chopped pickles...  serve immediately..
enjoy and get cook'n!!

Friday, July 26, 2013

pork tenderlon with au jus aka open faced pork tenderloin "french" dip sandwichs..

tgif!! it's friday!! *dancing around doing my snoopy dance*.. don't get me wrong my weeks aren't bad.. i really enjoy my job and love the work we do.. but still it's the WEEEEEKEND!!! we are pretty predicable on weekends.. friday night's are dinner with tina and lo.. usually bww.. we do occasionally go other places but... the mango habanero sauce has all a little bit addicted these days.. it's good on everything!! depending on weather you can find us both saturday and sunday's at the lake.. we are keeping our boat out at the marina this summer so we don't have to hassle with launching it and taking it out of the water in million degree heat.. we will boat around and do boat stuff till about 2:00 then get off the water.. on saturday's we then usually hit up a restaurant in boulder or eat at the lake {they have 2 pretty good restaurants out there}sunday we go home and do whatever chores need to be done around the house and get laundry done and what not for the next work week.. {this is why my posts during the summer are few and far between, i don't cook a whole heck of a lot} now sometimes we totally spice it up.. like this past weekend.. it was rainy and windy.. monsoon like.. we had 60 mile an hour winds on the las vegas strip.. 2 hotels got hit with lightening.. it was c r a z y, so no lake for us.. we actually went and saw a movie.. the heat.. very funny.. thoroughly enjoyed it.. so saturday night we had these pork tenderloin sandwiches.. soo yummy.. i just love pork tenderloin, now if you don't want to have these as sandwiches the pork with the au jus all by itself is pretty darn good too.. maybe serve with mashed taters and green beans.. now your talking.. either way it's good.. and i hope you enjoy it!!

roasted pork tenderloin with au jus aka open faced pork "french" dip sandwich

prep time: 30 minutes {with 3-4 hours of marinating time}
cooking time: 45 minutes
servings: 4 sandwiches



1/2 cup olive oil
1/3 cup low sodium soy sauce
1/4 cup red wine vinegar
juice and zest of one lemon
1 tblsp. worcestershire sauce
salt and pepper

1 1-1.5 lb. pork tenderloin
olive oil

au jus:

1/2 cup chicken broth
2 tsp. butter
reserved marinade
salt and pepper

4 fresh sandwich rolls


for the pork:

in a small mixing bowl combine all marinade ingredients and whisk together.. place your pork tenderloin and the marinade in a ziplock bag and let sit in the fridge for 2-3 hours.. once done marinating preheat the oven to 350 degrees {f}.. in a medium size heavy bottom skillet heat 2 twirls around of olive oil over medium heat.. remove tenderloin from marinade {reserving the marinade} and sear each side for 2-3 minutes.. remove tenderloin from skillet {do not clean the skillet your going to make the au jus in it} and place in a casserole dish with 1/2 the marinade poured over it and cook in the oven for 30-40 minutes.. your looking for an internal temperature of 160 degrees.  remove from oven and  allow to rest 5 minutes before slicing..

for the au jus:

while the meat is in the oven place the skillet you seared the pork in and put it back on the stove over medium/high heat.. add the chicken broth and scrape up all the yummy browned bits from the bottom.. add the marinade and bring to boil and allow to cook for 3-4 minutes.. then add your butter and seasoning.. remove from stove and whisk until butter is melted and the sauce is smooth..


slice your roll in half and then slice your tenderloin at an angle.. divide the pork upon the rolls and top each half with the au jus.. pete added a slice of swiss to his..

i didn't want an open faced sandwich so i made myself a little slider and dipped it in the au jus on the side..

enjoy and get cook'n!!

Thursday, July 25, 2013

throwback thursday!! the best cuban pork sandwich ever....

this is going to be a new segment called throwback Thursday, i will post recipes from the archives... give some of the new readers a chance to see older recipes or maybe remind a few folks of recipes they wanted to try or might have missed.. so today's recipe is a cuban pork sandwich.. this is bar far one of the best sandwiches i have ever made.. i am  throwing in a second recipes at the bottom of spicy pickles veggies that i have become obsessed with.. i put them on everything.. tacos, burritos, salads and yes even sandwiches.. they are spicy, sour, crisp.. in a word delish and can definitely add a depth of flavor to even your favorite dish.. go on try it. i dare ya.. heck i'll even double dog dare ya.

you start off slow roasting a pork shoulder and after a few hours it looks like this..

after a few more hours it looks like this.. and you have to restrain yourself from cutting off a slice or 20 to taste.. i really really mean it.. this is the best sandwich i have ever had..

cuban pork sandwich

prep time: 12-24 hours {there is marinading involved}
cooking time: 4-5 hours
servings: 6-8

6-8 ciabatta rolls {or other hearty bread with texture}
garlic mayo {recipe below}
roast pork, sliced {recipe below}
caramelized onions {recipe below}
spicy pickled veggies {recipe below}
6-8 slices of alpine lace swiss cheese {or any cheese you prefer}

caramelized onions:

2 large onions, sliced
salt and pepper
olive oil

roast pork marinade:
3 cups orange juice
2 tsblp. olive oil
the juice and zest of 1 lime
2 cloves of garlic, minced
1 tsp. oregano
salt and pepper
1 oz. rum
3-4 lb. pork shoulder, bone in

garlic mayo:
6-8 cloves of roasted garlic {i used my easy garlic confit technique}
2 tblsp. garlic olive oil {again i used the garlic oil from the garlic confit}
1 cup mayo
zest and juice of 1 lime
1/2 tblsp. dill pickle relish {i didn't have any so i took 3 "snack em" dill pickles and chopped them up}

for the pork: combine the marinade for the pork in a medium mixing bowl until well incorporated.. take a zip lock bag and put your pork in it and then pour your marinade over it and seal the bag.. kinda squish it around to make sure the entire pork is covered.. put in the fridge for a min. of 3 hours but ideally about 24 hours.. when your done marinading remove pork from bag and reserve the marinade.. heat your oven to 250 degrees {f}.. take a large heavy bottom skillet and heat two twirls around the pan of olive oil over medium high heat.. sear the pork on both sides until nice and brown.. remove from pan and put in a baking dish.. reserve your pan you just seared the pork in.. don't wash it out just set a side your going to cook your onions in it.. now take your reserved marinade and pour over your pork.. cover with foil and cook for an hour.. after an hour baste and put back in for another hour.. basting this time like every 20 minutes.. then cook covered for another hour and baste again every 20 or so minutes.. {you've now cooked it for 3 hours} remove cover, crank heat up to 375 and cook another hour this time basting every 10 minutes.. you want your meat at an internal temperature of 170 {remove around 160-165 it will continue to cook once removed from oven}check after about 30-40 minutes you might already be at your ideal temperature.. remove from oven when done allow to sit for about 10 minutes before slicing..

roasted garlic mayonnaise: mash 6-8 roasted garlic cloves.. and chop.. add garlic mash/chop/paste to your mayo, add garlic olive oil, lime juice and pickle relish, whisk until well combined.. cover tightly and keep in fridge until ready to use.
caramelized onions: on the last 1/2 hour your pork is cooking make the onions.. in the pan you had set aside heat up the oil {there should be oil and fat left over from searing the pork, if not add a twirl around the pan with olive oil} over medium heat.. when the oil is hot add your onions and salt and pepper.. cook for 15-20 minutes.. stirring to prevent burning.. after about 30 minutes they should brown and caramelized and yummy goodness..

making the best sandwich ever:  slice your ciabatta in half, now you don't have to have to toast it but i like my bread kinda toasted.. so i sliced them in half, drizzled olive oil then put in a 425 degee {f} oven for about 7 minutes, just until it was crisp and lightly browned.. {you can also spread your mayo on it and toast it with the mayo instead of the drizzle of olive oil}.. remove from oven and spread each side with the mayo.. layer the pork, onions, pickled veggies then a slice of cheese.. top with the remaining bun....  and enjoy the best sandwich ever..

i can not tell a lie.. this is the best sandwich..

spicy pickled veggies


3 or 4 radish, sliced
a big handful of carrots chips
1/2 cup diced daikon radish
2-3 jalapeƱos, sliced into rings
1 anaheim pepper, sliced into rings
big handful of chopped cilantro
1 cup of white wine vinegar
1/2 cup apple cider vinegar
1/2 cup red wine vinegar
2 tblsp. agave {or sugar or splenda}

cut up veggies into what ever shape you like... i used my mandolin to slice up the red radishes, the carrots came already sliced up and the daikon i diced up.. in a small mixing bowl whisk vinegars, salt and agave until combined.. and your veggies to a large mason jar and pour the liquid over them and put your hand in the jar and kinda squish everything down... store in an airtight container in the fridge for up to 2 weeks... the first day every couple of hours i shook up the jar and got the ingredients to mix and mingle..
enjoy and get cook'n!!

Wednesday, July 24, 2013

take my word for it wednesday this three c's dessert is scrumptious.. chocolate, caramel cake..

i found this recipe better than anything cake and when i realized i had allllllllllll the ingredients in my fridge and pantry i knew it was fate and this needed to be made.. but here is the disclaimer.. it's rich, it's sweet, it's chocolaty, it's addicting.. you need a large glass of milk while devouring this.. i highly recommend making it {but not too often he he}... happyyyyyyyyyy hump day.. you can thank me later..

the three c's.. chocolate, caramel and cake

prep time: 10 minutes
cooking time: 30 minutes
servings: 9 by 13" casserole dish


1 box chocolate cake or what i used is grandmommy's miracle whip cake {because it's so easy to make and so much better than any box cake}
1 {14 oz} can of sweetened condensed milk {not evaporated}
1 cup jarred caramel sauce {plus more drizzling for on the top}
1 cup {plus more for drizzling on top} jarred chocolate fudge sauce or i used homemade ganache i keep on hand {recipe below}
1 {8oz} tub of cool whip, thawed to room temperature {i made homemade whipped cream with 1 cup cold cold heavy whipping cream, 1 tsp. vanilla and 1/2 cup of sugar, blended until peaks form}


bake your cake according to package directions {i highly recommend my grandma's miracle whip cake for this}.. when done remove from oven and allow to cool for 5 minutes.. poke holes in the cake with the end of a wooden spoon.. while cake is still warm slowly pour the condensed milk over the top making sure to pour some directly into the holes.. next pour your 1 cup caramel and 1 cup chocolate evenly over the cake.. again making sure to pour some directly into the holes.. spread with cool whip/whipped cream evenly over the cake.. drizzle with more ganache and caramel.. you can top with crushed candy pieces such as heath bars or kit kats.. put in the fridge to firm up for about 2 hours before serving..

chocolate ganache

1 a bag of semi sweet chocolate chips (8 oz)
1 cup of heavy whipping cream
1 tsp. of salt

combine everything in a heavy bottom sauce pot and cook on medium low until chocolate is melted and creamy.. remove from heat and allow to cool... store in an air tight container.. i keep a jar in my fridge all the time and for the recipe above I removed the lid and zapped in the microwave 30 seconds or so and then drizzled it over the cake with a spoon..

enjoy and get cook'n!!
psstt.. it's later you can thank me now.. *giggle*

Tuesday, July 23, 2013

{45 by 45} low country boil

i have made this before and tried to take pictures of the finished dish but it gets eaten while i am making it or before i even get my camera ready.. but it's so worth making again and again.. i have seen the recipe in cook books and on tv for years but just hadn't gotten around to making.. then one day pete saw it on some cooking show and asked why i had never made it.. with a shrug i replied with i dunno.. and he then replied well let's make it.. {i love how he said "let's" as if there is some indication he will be assisting} but no matter i made it, we loved it and I've now made it 3 or 4 times this year.. pete wants to have a party {he always wants to have a party}and serve this and well i can find no fault in his logic so i believe we will be having a low country boil party in a our near future.. i found tricia yearwood's recipe to be the easiest and most flavorful so that is the one i used to adapt this recipe from. 
here are the cast of characters in this one act play.. {by the way not sure why there are blueberries making an appearance in this picture and not lemons.. i chalk it up to umm my kaotic kitchen..}

i left the shell on the shrimp.. not for any reason other than laziness..

i love the little white potatoes.. so creamy and buttery..

love me some spicy sausage..

love love love fresh corn on the cob.. saw this crawfish meat and thought what the heck let's throw that in but it's strictly optional.. omit if you can't find or just don't want to do.. the recipe is easy and forgiving..

had my handy dandy tablet available with the recipe for quick reference.. and of course lousiana spice..

the broth gets so flavorful.. be careful you don't start plucking out potatoes  and sausage and start eating them before it's all cooked.. {oh you wouldn't do that?? hmm either would i..}

low country boil
prep time: 15 minutes
cooking time: 35-45 minutes
servings: 4-6


1/2 cup louisiana seasoning/spice
2 lbs. small white potatoes
1 purple onion, peeled and chopped
2 links Andouille, cut into 1-2 inch pieces
2 links polsa kielbasa smoked pork sausage, cut into 1-2 inch pieces
3-4 ears of corn, cut in half
1 lb. crawfish {I used a package of crawfish tail meat}
2 lbs. medium raw shrimp
fill a stock pot or dutch oven with water.. add seasoning and bring to a rolling boil... add potatoes whole to the pot and allow the water to return to a boil and cook for 5 minutes.. add onions and sausage.. bring water back up to a boil and cook for 15 minutes.. add corn, and again bring water back up to a boil and cook another 10 minutes or until potatoes are fork tender.. add shrimp and crawfish and bring broth back up to a boil and cook until shrimp are no longer pink.. about 3 minutes..remove from stove and drain through a colander and discard broth.. serve on a newspaper or platter with crusty bread, butter, lemon wedges and tobasco.. maybe have some extra of the cajun seasoning on hand too. ohhh and an ice cold beer is a must..

enjoy and get cook'n!!

Thursday, July 11, 2013

take my word for it wednesday or thursday.. egg on a pizza is pretty darn good!!

ok this was supposed to post yesterday and well time got away from me.. and i forgot.. take my word for it wednesday is when i need you to trust me and take my word for something.. it might be because the picture is funky, which is kinda the case today.. or might be a dish I really really want you to try.. which is also this case today or yesterday rather {ha}..  i have seen on diners drive ins and dives pizza with eggs on them and thought eh.. then i saw one on another show, which right now i can't recall, and it looked amazing.. well believe you me this pizza is pretty amazing..

when you combine the saltiness and spiciness of the pepperoni and the creaminess of the egg.. oh my it's perfection.. remember when i made i pepperoni and scrambled egg breakfast burritos... this blows that out of the water.. we had this for dinner but i have no qualms of having pizza for breakfast.. you must try this.. take my word for it eggs on pizza is GOOD!! {my poor pizza stone, as seen below, is getting pretty dark.. it's well used and i love it, i actually have 2; one that is round and one that is rectangle.. they are equally used and equally dark..}

pepperoni and egg pizza

prep time: 15 minutes
cooking time: 7 minutes
servings: 2 pizzas


pizza dough, cut in half, {my go to recipe that i use can be found here or a pre made pizza dough from the store can be used}
2 cups of fresh grated mozzarella cheese {divided}
1/2 cup chopped pepperoni  {divided}
4 room temperature large eggs
6 roasted garlic cloves and garlic oil {recipe for roasted garlic cloves and oil can be found here..}
fresh cracked black pepper

preheat your oven to 500 degrees (f) for 30 minutes with your pizza stone in the oven.. while it's heating cut the pizza dough in half and roll out each 1/2 of the dough on a floured surface to the thickness your family likes.. slide one pizza dough on to a piece of parchment paper.. brush garlic olive oil all over dough and then add your fresh cracked black pepper.. sprinkle 1/2 the mozzarella on your dough.. sprinkle with 1/2 the pepperoni and 1/2 of the roasted garlic..{you can wait and do this after you crack your eggs on the pizza it's up to you} now pick up parchment and pizza and slide gently onto pizza stone now crack 2 eggs close to the pizza and allow the egg to fall gently onto the pizza. {i did not do this i cracked the eggs before i put it on the pizza stone and had one heckuva mess..}bake until lightly brown and cheese is melted and the white of the eggs are cooked .. about 6-7 minutes.. but keep an eye on it.. remove from oven and allow to cool for about 2-3 minutes...slice and serve.. {repeat with the second pizza} what i did was cut it in half and pete and i each got a 1/2 with an egg on our piece, we then dipped the crust in the egg and it was heavenly..

enjoy and get cook'n!!!

Monday, July 8, 2013

so nice i am posting twice and updating stuffed mini peppers wrapped in bacon

i have been craving my bacon wrapped stuffed jalapenos and roasted stuffed mini peppers and the other night i could no longer control that craving.. they are so easy to make i didn't intend on making them but had the peppers and cream cheese and thought what the heck.. and well it was right the decision.. they were perfect.. i made a pizza with an egg on it {recipe soon} and these were perfect little appetizers while we waited for the pizza to cook..

 the bacon gets crispy, while the pepper stays soft and the cheese is creamy.. truly a delight!!

bacon wrapped cheesed stuffed mini peppers

prep time: 10 minutes
cooking time: 40-45 minutes
servings: 24 peppers


12 mini bell peppers cut in half and seeds removed {i threw in a few jalapeno peppers too}
1 small tub of 1/3 less fat cream cheese (room temperature)
12 pieces of bacon cut in half
cajun seasoning like tony chachere's


pre heat your oven to 375 degrees.. take a lined baking sheet and place a rack on it.. take your cut and seeded peppers and spoon in some cream cheese filling the cavity of the pepper then wrap in a slice of bacon and place on your rack.. continue all the peppers are stuffed and wrapped.. put in the oven and bake for about 40-45 minutes remove and serve immediately..

enjoy and get cook'n!! 

Friday, July 5, 2013

crunchy mashed taters

I am finally back to cooking and what not.. it's been a crazy past few months.. but hopefully it's all settled down and back to normal {not sure what normal is but at least not so hectic}.. i saw these pioneer woman's crash hot potatoes before i left for nyc and knew i wanted to try them so i whipped them up the other night!! they are so easy but so good!! i served them with grilled pork chops and spicy ketchup.. yummy.. hit the spot perfectly!

the herbs you can add are endless and depending on the flavor profile your looking for soo simple.. add some rosemary and parmesan.. or chives and garlic.. i went with salt, pepper and crushed red pepper..
crunchy mashed taters
prep time: 30 minutes
cooking time: 25 minutes
servings: 4-6
12 small round potatoes
olive oil
salt, pepper and crushed red pepper
bring a pot of very salted water to a boil... add the potatoes and cook until fork tender... drizzle a baking sheet with olive oil.. place whole cooked potatoes on the cooking sheet.. with a potato masher, {or bottom of jar} gently press down on each potato and slightly mash {they are kinda fun to mash they "pop"}.. drizzle the tops with a little more olive oil.. sprinkle with salt, pepper and crushed red pepper.. bake in a preheated 450 degree oven for 20-25 minutes and until golden brown.. serve with spicy ketchup.. 2 tblsp. of ketchup with 2 tsp. {or more} of sriracha.. mix and serve..
enjoy and get cook'n!!

take my word for it wednesday.. new york city was amazing!!

i have been absent far to long!! but i have an excuse.. i was preparing for, in and recuperating from my trip to new york!! for shell's graduation present my mom took shell and i to ny for a week, and let me tell you it was amazing.. we had so much fun!!

we stayed at the roger smith which was spacious and comfortable.. shell and i stayed in our own junior suite and my mom stayed 5 floors away in hers.. {she planned that way} he he 

it was a warm one they were experiencing a heat wave and the weather was 92 with 90% humidity.. but that didn't slow us down.. {well not much}

we took a 72 hour hop on hop off tour and got to see everything.. we got vip passes so no waiting in line for us.. which was awesome i highly recommend it!

the buildings are amazing..

i absolutely love the architecture in ny..

i so want to live in ny :)

this was originally built as a hospital and the reason there are so many turrets is that they believed at the time if there were no sharp corners they could cut down on a bacteria building up..

 we "hopped off" across the street from the apollo in harlem and low and behold was a clothing store and yes shell got clothes ha ha cute ones!!
we visited the metropolitan museum of art.. which i truly loved!!

ok some of the pictures scared shell..

ok most of the pictures done during the revolutionary period scared shell

the softer, subtler pictures where more my speed...

i absolutely love this monet i could sit for hours and stare at it.. if i lived in ny i believe i would go to the museum once a week.. 
we "hopped off" at 5th avenue and bob wanted to have tea at the plaza.. however shell did not and she won out and we had lunch {twice, because it turned out to be so good} at the food hall in the basement of the plaza.. i had lobster mac and cheese one day and the next day a fig and prosciutto flat bread. both were wonderful...
we gazed upon one of the many ponds in central park..

we went to the top of the empire state building.. wow it's high!!

the view was breathtaking!!

we took the ferry to the statue of liberty..

a wonderful view of the new world trade center..

soaking it all in..

the train depot at ellis island..

the most beautiful woman in the world!!

time square was fun!!

the signs just amazed me!! i loved it!

shell looking too cute.. happy graduation kid..

happy she let me tag along..

the night before we left we found a little bakery right by the hotel and each got a cupcake.. it might be the best cupcake i have ever had..
all in all our trip was so much fun.. we had such a good time and so many great memories!!!