Pulled Pork Sliders

 I see slider recipes come through Facebook and Pinterest all the time. I wanted to see what all the hype was about. So I set out to throw together some sliders.

 I headed to the grocery store to get my cheeses and some of those awesome Hawaiian Rolls.
To make things simple I left Schwan's do most of the cooking. I used Schwan's pulled pork and oven roasted peppers and onions.
Hey, sometimes even I like simple.

Preheat oven to 350 degrees.
I cooked the peppers and onions in a little olive oil and butter.
I had thawed the pulled pork overnight so it was ready to go when I assembled the sliders.
I cut the rolls in half (tops and bottoms) and placed the bottom half in a glass baking dish.
I placed Monster cheese slices on the bottoms of the rolls.
Spread the pulled pork over the cheese.
Spread the peppers and onions on top of the pork.
Topped the peppers with provolone cheese slices.
I placed the roll tops on top of the provolone cheese slices.
I melted 2 TBS butter along with 1 TBS dried oregano.
When the butter was melted I drizzled it over the rolls.
Bake in a 350 degree oven for 18-20 minutes.

Portuguese Sausage Sauce

 One question I often ask myself is,

Why do you make things harder for yourself?

During the summer months Johnie and I tend to be very busy.

We spend the summer months traveling on the motorcycle

whenever we get a chance, and we also use the warm weather

months to do our family visiting. 

So the blog tends to be neglected.

Oh, we still cook and take photos of our creations.

But I, the information provider.

I tend to let things sit.

Procrastinate.

I know you know what I'm talking about.

And then when I find time to post I have to weed through

all the photos, note pads, and Pinterest.

It's kind of like putting a jig-saw puzzle together

with no shapes.....

I put together this sauce not to long ago. 

I was in search of a pasta sauce recipe that called for chorizo.

I headed to my favorite recipe finder....Pinterest.

But I wasn't happy with the recipes I found.

So what I did was, I pieced together many recipes to 

come up with this one.

Portuguese Sausage Sauce

I had about a pound and a half of bulk Mexican Chorizo.

I cooked the chorizo in about two TBS of olive oil.

Added 3 cloves chopped garlic

3 green onions, tops included, chopped

3 celery hearts, chopped fine

1/2 c. chopped fresh mushrooms

I left the veggies cook with the meat until glassy/tender.

I added a jar of good quality marinara

Brought it to a low simmer and added 3/4 c. of heavy cream.

I left it simmer until heated through.

Then I added 1/3 c. chopped parsley before serving over pasta.

Easy Pineapple Cobbler

I was Pinteresting......
You know what that is right?
I know you know, because you do the same thing.
I am not alone here people.
But as I was Pinteresting I ran across a recipe
called Tropical Cake.
After I put my own twist on it I realized that
this dessert is not worthy of the name CAKE.
It is nowhere near CAKE consistency.
So in my tiny little mind cobbler kept knocking.
This is definitely a cobbler.
A very good cobbler.

This is what I did.

Pineapple Cobbler

1 can pineapple chunks
1 can crushed pineapple
Drain both and reserve juice
1/3 c. pineapple juice
1 small jar maraschino cherries
1 1/2 c. flaked sweet coconut
3 stick unsalted butter
1 box yellow cake mix

Melt 1 stick butter in a 13x9 cake pan in a preheated 350 degree oven. Place it in the oven for about 5-8 minutes. Or you can just keep checking to see if it is melted.
Mix the pineapple juice, pineapple, and cherries in the melted butter. Sprinkle the cake mix (do not prepare cake as package directs) over the pineapple. Sprinkle the coconut on top of the cake mix. Slice two sticks of butter in equal sized squares (use the marks on the butter paper) and lay on top of the coconut.
Place in oven for 60 minutes turning the pan 1/4 turn every 15 minutes.