BBQ’d Pulled Pork

I think Don makes THE best, and here is another version to try, and it is really easy with no fuss or muss.

  • 4 lb. boneless pork shoulder

Line the crock pot with large pieces of celery and carrots and place the roast in a slow cooker and proceed…


  • 1 bottle your favourite bbq sauce (we prefer Sweet Baby Ray’s Honey bbq sauce )
  • 1/2 cup apple juice
  • 1/2 small onion, chopped fine
  • 1/4 cup water

Now for the real tough part… stir together and pour over the roast and cook for 8 hours on low heat.


Place the roast on a cookie sheet and remove any excess fat. With two forks shred the meat into stringy pieces. Skim any fat off the surface of the sauce left in the crock pot and return the meat to the sauce. Stir well and let sit for about 5 minutes. The meat will absorb the sauce.

Get your favourite rolls, pile the pork on top of bottom half, top with a creamy coleslaw (your choice) and add the top bun.

OMG!!!!! This is so delicious.

Spinach and Artichoke Tart

Here is a tasty treat to make The spinach really adds a pop of color. This is a really old recipe and used anchovies. trust me, use the artichokes instead.

  • 1 tbsp butter
  • 1 sweet onion, thinly sliced
  • 1 tbsp. red wine vinegar
  • pinch of salt and pepper
  • 2 sheets frozen butter puff pastry
  • 1/2 cup water packed artichokes (about 2), drained, chopped and patted dry
  • 1/4 cup thinly sliced oil packed sun-dried tomatoes, drained
  • 3 cups lightly packed baby spinach, thinly sliced

In a fry pan melt the butter over a medium heat and cook the onion stirring occasionally, for about 20 minutes, until golden and tender. If the onion begins to stick, add a tbsp. of water, a little at a time. Stir in the vinegar, salt and pepper.

Place parchment paper on a rimless baking sheet. Unroll 1 sheet of the pastry and top with 1/2 of the onion mixture, artichokes, dried tomatoes and spinach. On a separate baking sheet, repeat this process. with the second pastry sheet.

Bake one sheet at a time, in a 425 degree oven until the edges are golden. About 18-20 minutes. Cut each sheet into 16 squares.

Add a glass of chilled white wine and you have a party in the making. Enjoy!

Vacation Recipes

As the reason for the lack of recipes being posted for a bit is we are in the sun and, yes, having fun. I ask that you follow me now on damnigottareadthis and you will be apprised of what there is to see, places to go and eateries we have been to.

Have fun and the recipes will be back soon.

p.s. the one thing we have become addicted to is avocado toasts in the morning with fresh fruit. OMG!

Beer Battered Cod The English Pub Way

I love Fish and Chips and this is the best way to make it and make it the right way. This recipe should feed 4 but if you are really hungary….just sayin’, and make the tartar sauce below to go with it.

  • Crisco Oil for frying
  • 1 cup flour
  • 1 large egg, beaten
  • 1 cup beer
  • 2 lbs. cod or haddock
  • salt and pepper to taste

Heat oven to 375 degrees. Line a cookie sheet with paper towels and set a wire rack on top. Set aside.

In a medium size pot, heat about 3 inches of oil to a temperature of about 360-365 degrees.

Mix the flour with the 1/4 tsp. salt and then whisk in the egg until smooth and slowly add the beer.

Cut the fish into 3 inch strips, dip into the batter and carefully set on the wire to drain while you dip all the fish. Any leftover batter, just double dip what you can to use it all up.

Doing 2-3 at a time, cook the fish for about 3 minutes, turn over and cook until golden and cooked through. Set on the racks to drain and while hot, sprinkle with salt and place in the oven to keep warm while you finish all the fish off.

Now go and get the tartar sauce you made and set it on the table along with the french fries you have made. (your recipe – just make sure you double fry them for the best).

Tartar Sauce

  • 1 celery stalk, cleaned and chopped fine
  • 2 tbsp. finely chopped garlic dill pickles
  • 1 tbsp. horseradish
  • 1 tbsp. flat leaf parsley, finely chopped
  • 1/4 tbsp. dry mustard powder
  • 6 -7 tbsp. good mayonnaise (not salad dressing)
  • 1 tsp. freshly squeezed lemon juice
  • pinch of salt and pepper

Combine in a bowl, mixing really well. Cover and place in the refrigerator for about an hour before serving. This is a real WOW tartar sauce.

Bell Peppers Stuffed With Turkey

In the past, I have never warmed up to stuffed peppers. Maybe it was the texture or the flavors, I don’t know BUT I do know this recipe put my head in a spin. All the while it was baking in the oven, I could swear the neighborhood was lining up at the front door. It is beyond fabulous. Give it a go!

  • 1 lb. lean ground turkey
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 grated onion
  • 1 1/2 tsp. poultry seasoning
  • 1 tbsp. chopped fresh parsley
  • 1/2 cup sour cream
  • 1 cup cooked rice (1/3 cup raw)
  • 4 large peppers, cut in half, seeded

Cook the rice (1/3 cup rice and 2/3 cup water) and salt until done.

Spray a medium size roaster with non-stick spray and set aside.

Prepare the peppers by cutting half, removing the stems and all the seeds. Shave off the pointy top part so they sit better. Arrange in the roaster and set aside.

In a large bowl mix the turkey, seasonings, onion, sour cream and rice by hand and then fill the peppers equally.


  • 1 can condensed Campbell’s tomato soup
  • 1 can chicken broth (could use beef)
  • 1 tbsp. tomato paste
  • salt and pepper to taste.

Pour the sauce over the peppers and bake in a 350 degree oven for about 75-90 minutes. When ready to take to the table, spoon all the sauce over the peppers. OMG! These are sooooo delicious.

  • Even if you don’t care for bell peppers, you will love this recipe.


Corn, Avocado and Rice Summer Salad With Or Without Chicken

RECIPE # 1727


Another great salad to enjoy. Easy peasy to make for four people.


  • 1/2 cup rice, rinsed and drained
  • 4 fresh ears of corn, husks and silk removed
  • 1/2 cup toasted pecans, coarsely chopped
  • 1/3 cup fresh baby spinach, torn into bite size pieces
  • 3 tbsp. olive oil
  • 3 tbsp. fresh squeezed lime juice
  • 1 avocado, seeded, peeled and quartered
  • slices of roast chicken, if using

In a large pot of boiling water, add the rice. Reduce the heat and simmer for about 35-40 minutes, or if you have one, use a rice cooker and set the timer.

While the rice is cooking, spray the corn with cooking spray and place on the barbecue grill for about 8 minutes, turning often. Remove from the grill and let cool to the touch. Cut  the corn from the cobs.

Drain the rice. In a large bowl, add all the ingredients, toss to mix while still warm. Spoon in four equal portions and top with an avocado piece. If you wish to bring it up a level, add slices of roasted chicken on the side. (perhaps left-overs from Sunday dinner).

Serve with warmed Brioche buns. Ooohhhhh!

In a word…YUM!

Better Than I Make Braising Beef Stew

On Sunday, Don decided to make a stew. I always made them but said go ahead. He did, and this is better than I would/could ever make.

  • 4 tbsp. good olive oil
  • 2 tsp. grated garlic
  • 2 lbs. trimmed stewing beef, cut into 1-2 inch cubes
  • 1/4 cup flour (approximately)
  • 5-10 baby red potatoes, cut in half
  • 1 small onion, chopped
  • l small turnip, peeled and cubed
  • 2 cups, sliced carrots (2-3)
  • 2 cups sliced celery (3 large stalks)
  • 1 large yellow beet, peeled, halved and sliced
  • 1 cup red wine
  • 1 cup beef stock
  • 1 can diced tomatoes (14.5 oz.)
  • 1 bay leaf
  • 1/2 tsp. dried thyme
  • 1 tsp. dried parsley
  • 1/2 tsp. allspice
  • 1 beef boullion cube
  • 2 tsp. cornstarch
  • salt and pepper to taste

Put the potatoes, tomatoes, carrots, celery, turnip and yellow beet in a large pot and set aside. Have the beef broth and wine measured out and set aside.

Heat a large braising pot  on high heat. Add 2 tbsp. oil and garlic. When hot, add the beef and sear each piece about 2 minutes each side. Transfer out after 5 minutes.

Without washing the pan, add the remaining 2 tbsp. oil, scraping up the wonderful beef bits on the bottom of the pan. Add the onions and cook for about 5 minutes. Add the wine and beef broth. Once this begins to boil, turn off the heat and pour the entire mixture into the reserved pot with all the vegetables.

Add the spices and seasonings and bay leaf. Stir gently to combine. Turn the heat to low and braise for about 4 hour to 4 1/2 hours.

About 30 minutes before serving 1/2 cup of the liquid, add the cornstarch, whisking until smooth. Add the the stew and stir gently to combine. This will thicken the ‘gravy’.

Add a small crisp salad, dinner roll and a glass of a nice red wine.

**I told you this was the best.

Homemade Sausage Rolls

My Christmas tradition has always been to have homemade sausage rolls for breakfast as we opened gifts. Don has continued this for me and makes the best sausage meat to ever be put into puff pastry.


  • 2 tsp. dried sage
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. dried marjoram
  • 1 tbsp. brown sugar
  • 1 pinch ground cloves
  • 2 lbs. ground pork

In a small bowl put all the ingredients, EXCEPT the pork and mix really well.

In a large bowl place the pork and break it up with a fork. Add the spices and, with clean hands, mix it all together. When done, form into a two rolls the size of a looney.

Prepare the puff pastry as per the package instructions. Roll it out and place half of the pork on the first sheet, and roll to cover. Wet your finger with water to seal the seam edge. Repeat for the second sheet of puff pastry.

How you cut these depends on what the occasion is: a wine and cheese gathering with friends – small one bite portions. Family for breakfast or brunch – 4-5 inch pieces.

Place the sausage rolls on a parchment lined baking sheet and bake in a 350 degree oven for approximately 35-40 minutes. Test the pork to see that it has reached the 160F internal temperature but also making sure not to burn the pastry.

These are absolutely fabulous.

The Best Crispy Roasted Potatoes Ever

My Mom could make the very best roasted potatoes, especially if cooking a pork roast. Here is another way, perhaps a little longer time-wise, but it is so worth it, you won’t mind.

Serves 4

  • 2 lbs. Russet potatoes, peeled and cut into 1 1/2 inch cubes
  • 1/4 cup each butter and olive oil
  • 1 tsp. crushed fennel seeds
  • pinch of salt

The big secret here is to boil them first just until fork tender. Drain well.

In a roasting pan, heat the oil and butter in a hot (425 degree) oven for about 3 minutes. Remove from oven.

CAREFULLY now-stand back and, with a slotted spoon, add the potatoes. Sprinkle with salt and fennel seeds, and stir to coat.

Put back in the oven and roast for about 50-55 minutes, making sure to turn the potatoes every 20 minutes. They are crispy on the outside and soft on the inside.


Island Chicken

This can be  a great ‘company fare’ meal if you want it be . Turn up the ante a bit by simply adding different vegetables or a special salad if for a family meal.

  • 3 boneless, skinless chicken breasts, cut in half
  • 2 tbsp. butter
  • 2 ripe avocados, peeled and sliced
  • 2 tsp. grated fresh ginger
  • 1/2 cup chicken broth
  • 1/2-3/4 cup heavy whipping cream
  • 1/4 cup crisp cooked bacon, crushed

Preheat oven to 400 degrees. Using the 2 tbsp. butter, cook the chicken for about 10 minutes and then remove from the heat.

In a processor, put all the ingredients up to the whipping cream and process until smooth.

Butter a large baking dish and place the chicken in, laying each breast flat and pour the avocado mixture over the top. Bake for 10 minutes, remove and sprinkle the bacon over the mixture, and bake for a further 10 minutes.

In a word or two – yum, yum and yum. Sorry that is three. All that is needed would be warm dinner rolls and a glass of a nicely chilled Pinot Grigio.


Shrimp And Scallops in Limes

I know…who would think it at this time of year? Well, entertaining is a great task to take on and this will simply put  you at the top of the heap. Ready?


  • 3 large limes
  • 3/4 cup coconut oil
  • 1 garlic clove, minced
  • 1 tsp. fresh grated ginger
  • 1/2 cup fresh lime juice
  • 1/3 cup white wine
  • pinch of salt and pepper
  • 1 lb. medium shrimp, peeled and deveined
  • 1/2 lb. scallops

Wash the limes and pat dry. Cut in half lengthwise, squeeze out the juice and measure 1/2 cup.  Scrape out the pulp and set aside.

In a large skillet, heat 2 tbsp.  oil and add the garlic and ginger. Saute until golden and add the remaining oil, lime juice, wine, salt and pepper. Add the shrimp and scallops cook, stirring constantly fro about 4-5 minutes.

Spoon the mixture into the lime shells (be sure to scrape out the pulp first).  Garnish with some lime zest and add a beautiful salad.




Shrimp Croquettes

If you are like me, you are always trying to find something a little different to impress company or even your family. This might do the trick. It is not expensive to make and I think you will be glad you tried this.

  • 2 -3 tbsp. butter
  • 1/2 cup flour
  • 1 1/2 cups milk
  • 1/4 cup heavy cream
  • Olive oil
  • 1/4 cup minced onion
  • 8 large mushrooms, cleaned and minced
  • sea salt
  • Canola oil for frying
  • 1 cup flour
  • 4 lightly beaten eggs
  • 2 cups panko crumbs

In a saucepan, melt the butter over a low heat. Add the flour gradually, whisking for 7-8 minutes until it turn a light golden colour. Whisk in the milk and cream gradually to ensure no lumps remain. Turn up to a high heat and bring to the boil. Remove from the heat immediately and let it cool.

Put enough oil in the frying pan to coat the bottom and set the heat to medium. Add the onion, and stir until it becomes translucent. Add the mushrooms and cook for a few minute more until all the liquid has evaporated. Remove from heat and transfer to a bowl. Let this cool for about 12-15 minutes.

Put about 2-3 tablespoons of butter in a frying pan and add about 2-2 1/2 lbs. of cleaned and deveined shrimp (large). Cook and stir until they turn pink. Remove from the heat immediately and let cool enough to handle. Chop into small pieces. Add the shrimp meat to the mushroom bowl Add the sauce and mix gently to incorporate. Season lightly with salt and pepper.

Line a cookie sheet with parchment paper and spread the mixture out in an even layer and freeze for 25 minutes. It should be solid but still workable. Remove from the freezer, and with 2 spoons, make balls about the size of melon balls. Repeat until all the shrimp mixture is used.

In a medium saucepan, add enough oil to cover a candy thermometer and heat until it reaches 375 degrees.

While heating up, in separate bowls, add the flour, the eggs and panko crumbs in shallow dishes. Roll the balls in the flour, dipping into the beaten eggs and then rolling in the panko crumbs. Fry them (a few at a time) for about 3 minutes. When cooked, remove and place on paper towels. Sprinkle lightly with salt.

Arrange on a platter and serve warm. Take your bow as they are so yummy and ‘damn you did this’. These could be served with a bowl of lime wedges on the table.