Mom's Best Meal

 First off,

we would like to apologize for being MIA.

We have both been down with illnesses.

Me, I was fighting a chest cold that attacked my lungs.

I thought for sure Johnie was going to have to rush me to the 

hospital for lack of air in my lungs.

Scary situation right there.

But Johnie was quick on his feet and saved me with an inhaler.

Johnie....

He has been covered from head to toe with hives.

The cold weather does that to him.

I hate to see him all swollen and itchy.

So today I thought I would focus on the comfort of MOM.

My mom used to make this awesome meal.

She would stuff an electric skilled to the brim with 

pork steak and mushroom gravy (Campbell Soup).

Then our family (of five) would wipe it out eating every last drop.

She would serve this dish with homemade mashed potatoes 

and green beans. 

 This is what I did:

I used sliced pork loin.

1 TBS olive oil.

You will want to fry it up nice and brown.

Salt and Pepper to taste.

Leave the drippings in the pan and add:

Mix together

1 can cream of onion soup

1 can cream of mushroom soup

1/2 can milk

1 small can whole mushrooms

Pour the mixture over your browned tenderloin pieces

and simmer (I like to simmer it for an hour).

We chose to serve this over white rice.

With it just being Johnie and I, this meal made enough for 

my lunch, Johnie's lunch for work, and a plated dinner for 

Johnie in the evening.

See Ya'all Soon

A Mexican Pulled Pork & The Weekend

 We had a crazy short weekend.

Come Monday morning Johnie and I both

wanted one more day to recuperate.

We took off on the Harley early Saturday 

and didn't return home till Sunday night.

There were birthday parties in both families.

The little cutie pictured above was the life of the party.

You could definitely tell that it was her birthday.

 And this little lady....

She had a house full of friends.

Oh how I remember the days of birthday parties and

slumber parties......

(diced fine fresh jalapeno and garlic cloves)

 On Monday I did manage to make this awesome

Mexican Pulled Pork.

With it being a crock pot recipe it made our 

working lives so much easier.

I put it in the crock pot before I left for work

and Johnie finished it up when he got home.

Teamwork I tell ya.

 I love the way this pulled pork turned out so tender.

We filled flour tortillas with melted cheese,

the meat, lettuce, tomatoes, and salsa.

Can't get any better with a meal that cooks itself. 

The inspiration for this recipe came from 

Yummy Healthy Easy.

I made some changes because I didn't really care for the

amount of sugar that was used.

If you want the original recipe make sure you visit the 

highlighted link.

Mine is typed out below.

A Mexican Pulled Pork (Crock Pot)

1 (3 lb.) pork loin roast
21 oz. coke
1 (10 oz.) can red enchilada sauce
1 (10 oz.) green enchilada sauce
3/4 c. brown sugar
1 diced fine, fresh jalapeno
4 cloves garlic, diced fine
1 tsp. dry mustard
1 tsp. cumin
1/4 tsp. cayenne pepper

Place the pork and coke in the crock pot. Cook on high for 6 hours. Mix the rest of the ingredients together and add to crock pot. Cook on high an additional 3 hours. Remove pork from crock pot and shred. You can add some of the sauce to the shredded meat if you want.
This meat is perfect for tacos, enchiladas, or just eaten on a bun as a pulled pork sandwich.

See ya'all soon