Sorry for being gone so long

Sorry I've been off, my health was getting bad, and I was doing very little cooking. Still not doing much so not too many pictures, but may try and come up with some new recipes soon

Starting the book

I am getting funding for my book now. I am using kickstarter since I can't afford the thousands of dollars for editing, and publishing. Hopefully soon I'll be on a semi-regular posting schedule. If you'd like to help out please go to http://kck.st/JQ9GZd and for a $10 donation you'll get a free copy of the book.

Pork roast

Ok I am finally cooking something tonight, decided to do a small pork roast since everyone is sick. Somehow I managed to not get the Pepsi, or my pork stock in the picture, but the stock was homemade and everyone knows a can of cola I think. For sides we are having some kernel corn, and Mac n cheese.

Ingredients:
1 pork roast
1 medium onion
3 cloves garlic
1/2 can cola (mine's Pepsi)
2 cups pork stock
2 cups water
Garlic salt (or garlic powder, I'm out of garlic powder, may need to add a dash of salt)
Cumin
Chili powder
Italian seasoning
Bay leaves
Pepper


Directions:
Cut onion in quarters, and peel and slice garlic. Place in bottom of roasting pan. Place roast on top of veggies, and apply seasonings to all sides (let a bit hit the bottom of pan too). Add liquid use water to bring just to bottom of roast. Cook at 350 for an hour or until done (temp of 160) let rest 10 minutes to get to final temp. Slice and serve.

Why I've been MIA

Sorry haven't posted much. The in laws had a flood, damaging the floor in living room, bedroom, hallway, and everything got moved to the kitchen, so we haven't been doing much cooking. I'm also hoping to get pictures of the dishes while I'm fixing them so there is a little something to go along with the recipe. Hopefully soon I'll be back cooking (maybe grilling)

Philly Cheesesteak, and possible cookbook

Well I have gone and applied for disability, kinda stinks, but I haven't been able to be a reliable employee for quite a while due to my abdominal issue (bosses don't like when you miss a week a month, and haven't been able to work since June) so to supplement my income I am thinking of writing an e-book cookbook, of course knowing me, I'll be through the whole disability process before I get done, but hey, it's an idea. I have seen a few people on their blogs, and on pinterest doing Philly cheesesteaks, and it made me crave one, I hadn't really made a decent one before, I always used the steakum things (convenience won, and it's not like I was trying to eat healthy at that point), but since I had to cut back on greasy food, I figured might as well give it a shot. I am still no baker, so I buy hoagie rolls from the bakery, but may soon try making something (my ex does have a bread machine in storage hmm). The cut of meat to me doesn't matter, but the more marbling the harder it is to get decent slices, but the more tender it is, flank steak or skirt steak works well, but can be a bit tough for some people. I am still trying to find a steak marinade better than the store bought one, but to me it is just too good. I also use provolone most of the time, but cheez whiz is the proper way, and both also works well.

Ingredients:
Sub roll
1 steak sliced thinly across grain, and on a bias (helps if you put in freezer for 15 minutes or so before cutting)
1 bottle Moore's steak marinade
dash cumin
1 small onion (sliced)
2 jarred jalapenos (use a little of the liquid to cook the meat in with the oil) chopped, optional
olive oil
4 slices provolone
mayo

Directions:
Marinate your meat for at least an hour (I do mine prior to cutting)
In a large skillet add oil, and pepper juice, add onion, and saute over medium heat, add meat, and cumin and cook through, add peppers, and cook additional minute.
slice roll, and add mayo, fill with meat, top with cheese.

Salsa

Been feeling rotten again, so haven't been doing much in the kitchen, but thought I'd share this one with you. A very basic salsa, but it works, and tastes pretty good too. You can use any type of pepper depending on how much heat you like (I like jalapeno for the whole family, and habenero for me)

Ingredients:
2 cups chopped tomato (just cut into pieces for food processor)
1 small minced onion
3 tablespoons cilantro
1 tablespoon oregano
1 chopped stemmed, and seeded pepper of choice
1 tablespoon canola oil
Salt to taste

Directions:
Blend all but salt in food processor, add salt small amounts at a time just prior to serving, as it will make the salsa weep.

Works great on corn tortillas, or in many recipes. I've been playing with baked tortilla chips, but they keep coming out either rubbery, or too brown.

Slow Cooker Pulled pork

Something I love making because it's so easy, but we don't do it often because it's also time consuming. We are having the Elders over for dinner tonight so it's been planned, and makes a bunch. Goes great with some baked beans (which sadly I don't have a good recipe for yet, my mother in law doesn't let me make them).

Ingredients:
3 lb pork roast
1 cup vinegar (I use white, but apple cider is also really good)
water
salt
pepper
garlic powder
2 cloves garlic
1 bay leaf (I crumble mine but could be left whole, just remove it before shredding pork)
Hamburger buns
bottle bbq sauce (mine, http://foodigogo.blogspot.com/2011/11/my-favorite-bbq-sauce.html one batch is pretty close for us)
pickles

Directions:
Salt, pepper, and garlic powder all sides of the roast, and put in slow cooker. Add 1 cup of vinegar, and fill remaining with water (make sure it will stay covered during cooking). Cook on low for 12-20 hours (for 2 we do 20, with one we start checking at 12) or until tender and shreds easy

Remove pork to large bowl, and using 2 forks shred (just so there are no big chunks). Empty liquid from slow cooker, and replace meat, mix in bbq sauce, and heat until hot.

Serve on buns with pickles, if too dry add more sauce (ours are fairly wet, but does vary with brand of sauce)