Wednesday, April 27, 2011

Pulled Pork with South Carolina Barbecue Sauce

  • 1 cup yellow mustard
  • 1 cup cider vinegar
  • 1/2 cup white sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • 2 lb pork tenderloin
Whisk together all ingredients, except butter in a saucepan, bring to a low simmer, and turn off heat. Stir in butter. Put pork tenderloin in slow cooker with half of the sauce for 6-8 hours. Shred with a fork and top with additional sauce before eating.

Tuesday, April 19, 2011

Chicken Noodle Casserole


  • Chopped cooked chicken
  • 6 ounces egg noodles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • salt to taste
  • ground black pepper to taste
  • Garlic and herb bread crumbs
  • Shredded cheese
  • 1/2 bag frozen mixed veggies


  1. Cook and drain pasta.
  2. In a separate bowl, mix together mushroom soup, chicken soup, sour cream and frozen mixed veggies. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
  3. Top casserole with bread crumbs and cheese.
  4. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Saturday, April 16, 2011

Allyzyn Jaymz

I wanted to post songs on here that Josh and I have done but I could not figure out how so instead here is a link to our myspace page where you can listen to some of our music. We haven't posted anything new in a few months but have been working on some stuff and hope to post soon. We recently purchased a new keyboard/synthesizer with a full 88 real ivory weighted keys and have been having a lot of fun playing around with that. Hope you enjoy!

Verse Of The Day: "I will sing the Lord's praise, for He has been good to me." ~Psalm 13:6

Thursday, April 14, 2011

Shepherd's Pie


  • 2 pounds russet potatoes, washed, peeled and cut into chunks
  • 1 tbsp minced garlic
  • Salt
  • 6 tablespoons butter
  • 1/2 cup half and half
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 1/2 lbs ground beef
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1/2 cup low-sodium beef stock
  • 1/2 large onion, finely chopped
  • 1 red bell pepper, julienned
  • 2 zucchini, julienned
  • 2 carrots, peeled and grated
  • 1 teaspoon  paprika
  • 4 ounces cheese, grated
  • Mushroom Onion Gravy, recipe follows


Preheat oven to 375 degrees F.
Boils potatoes.  Drain potatoes, return to pot, and mash together with 3 tablespoons of the butter and the half and half. Season with salt, garlic, and pepper, to taste, and set aside.
In a large pan brown ground beef with Worcestershire sauce, and salt and pepper, to taste. Stir in tomato paste and saute for a few minutes. Add stock and bring to a simmer.  Remove mixture to a bowl. In the same pan, add remaining butter and oil and saute onions until almost tender, then add red bell pepper, zucchini, carrots and paprika. Cook until tender, about 10 minutes. Remove from heat.
To assemble, in a 9 by 12-inch baking dish layer half of beef, pressing down to pack in, then sprinkle the cheese on evenly. Pour the remaining half of the beef over the cheese and press down. Next, add the sauteed vegetables and top with the mashed potatoes, spreading out with a spatula or the back of a spoon to even out and to form decorative peaks and valleys. Sprinkle top with paprika and bake for 30 minutes or until edges on potatoes turn golden brown. Serve with Mushroom Onion Gravy.

Mushroom Onion Gravy
  • 1/2 large onion, chopped
  • 8 ounces white button mushrooms, sliced
  • 3 tablespoons oil
  • 3 tablespoons all-purpose flour
  • 1 cup red wine
  • 2 cups beef broth
  • Salt and freshly ground black pepper
In a medium saucepan over medium heat, saute onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste.

Wednesday, April 6, 2011

Roasted Tomato Soup


  • 2 1/2 pounds fresh tomatoes
  • 6 tbsp minced garlic
  • 1 large white onion, sliced
  • 2 roasted red peppers (from the jar)
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 quart chicken stock
  • 4 tablespoons butter
  • 1/2 cup chopped fresh basil leaves, optional
  • 3/4 cup half and half, optional


Preheat oven to 450 degrees F.
Wash, core, and cut the tomatoes into halves. Spread the tomatoes and onions onto a baking tray.  Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes and onion from the oven and transfer to a large stock pot.  Add roasted red peppers, 3 cups of the chicken stock and the butter. Bring to a boil, reduce heat and simmer 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion to puree the soup until smooth. (or pour into a regular blender) Return soup to low heat, add half and half and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper.

Verse Of The Day: "This is how we know what love is: Jesus Christ laid down his life for us. And we ought to lay down our lives for our brothers and sisters." ~1 John 3:16

Friday, April 1, 2011

Zucchinni Bread

When Austin was younger he was a great eater and would pretty much eat anything you put in front of him or near his mouth...and by most people's standards I guess he still is a pretty good eater for a 16 month old. But ever since he got old enough to have an opinion, he will not touch a vegetable with a ten foot pole. So I have learned a few tricks on how to hide them in foods I know he likes, like bread. Here is a perfect example. Zucchini bread may sound kind of weird but it is really delicious and a great way to get kids to eat a vegetable without them knowing!


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1/4 teaspoon baking powder
  • 3 eggs
  • 2 cups white sugar
  • 3 teaspoons vanilla extract
  • 1 cup vegetable oil
  • 3 cups grated zucchini


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift together flour, salt, baking soda, cinnamon, and baking powder.
  3. Beat eggs. Add sugar, vanilla, and oil and mix well. Add zucchini to egg mixture. Add dry ingredients, mixing well.  Pour into 2 greased loaf pans.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour.