Sunday Cooking in full effect

This Sunday, I was in full cooking mode. I made Pulled Pork, a Sweet Potato Fritatta and Blueberry Muffins. I’m quite impressed with myself! I wanted to share a few of these recipes, as well as one that I mentioned last week, Stir-fried Green Beans with Mushrooms.

Pulled Pork

Generally, I don’t eat a lot of pork products. The occasional bit in my pork fried rice, the occasional piece of bacon, and of course, my pulled pork. I make the pulled pork in my crock-pot. I buy the boneless pork spear ribs (about a lbs worth) and throw them in the crock with the following

  • one onion cut in thick slices
  • 1/4 c of brown sugar (Light or dark, which ever you have or prefer)
  • 1 c of apple cider vinegar
  • 1/4 c of Worcestershire sauce
  • 1 tsp of the following spices – paprika, dry mustard, garlic, cayenne pepper, and crushed red pepper flakes.

Usually, I prep this and then turn my crock on low before bed and wake up to the aroma of the pulled pork. However, if you don’t want to follow Souza’s set it and forget it method, on low for 9 hours or high for 6 will give you a juicy result. When the pork is cooked, you can easily shred it with a fork. You can eat it on a roll as a sandwich, over rice, or just plain on a plate.

Photo, via Wikimedia CommonsBBQ Pulled Pork


Sweet Potato Fritatta

This is my first time making a Frittata. I didn’t have all the ingredients that the recipe called for, so I improvised. Below is my improvised recipe that I think came out pretty tasty.

You will need

  • 2 large sweet potatoes, peeled and diced
  • A bunch of scallions, chopped in to small pieces
  • 2 cloves of garlic minced
  • 1c cheddar cheese
  • 8 eggs
  • 1/2 light cream

Pre-heat the over to 350. Generously grease the bottom and sides of your pan. Peel and dice your sweet potatoes and boil until tender. Drain sweet potatoes well and transfer to a bowl. Add in scallions, garlic, and cheese. Toss well. Add your potato mixture to your greased pan. Whisk eggs and cream together and pour over potato mixture. Bake for 25-30 minutes or until golden.

I didn’t this time, but on my next attempt, I’m going to add a sprinkle of cayenne pepper for a tiny kick.

The recipe was for “mini frittatas”, created using muffin tins (but my muffin tins were busy with blueberry muffins) so I made a large one that looked like this:


Sweet Potato Frittata - Delish!


Blueberry Muffins

I got the Blueberry Muffin Recipe from Good Morning America. Rather than type it all out, I’m going to send you to get it here. Here is a picture of the final product :

My version of Splenda’s Very Berry Blueberry Muffin Recipe

Green Beans w Mushrooms

I mentioned this recipe a few weeks ago. I tried it out and served it to my sister and we both really liked it. Here is the recipe:

  • 2 Tbs of Sesame seeds
  • 1 Tbs oil
  • A bunch of scallions
  • 1 lb of string beans
  • 8 oz package of slice mushrooms
  • 2 tsp of ginger
  • 1/4 c mirin
  • 1/4 c soy sauce
  • 1/8 c sugar

The recipe tells you to stir fry the sesame seeds first, I toasted mine in the toaster oven to cut down on the oil, and then set them aside. Heat up your wok and oil. Add scallions and green beans and stir fry for 4 minutes. Add mushrooms and ginger and stir fry for another 4 minutes. Add in mirin, soy sauce and sugar and cook for 2 more minutes or until beans are tender. (I mixed my mirin, soy sauce and sugar in a bowl ahead of this step to make sure the sugar dissolved and then added it to the vegetables.) Then sprinkle your sesame seeds over the vegetable mixture.

Let me know if you try any of these and how you like them!




8 thoughts on “Sunday Cooking in full effect”

    1. I usually buy one slab which is about one pound (give or take). This recipe tends to produce more juice so when its reheated, it doesn’t dry out. I would do a test run first and see how you like it. I’ve played with it over the years, but this is the basic starting point recipe.

  1. If you liked the pulled-pork in the crockpot, you might enjoy this very easy recipe a friend of mine gave me. It’s an easy variation of “French Dip” roast beef.

    Bottom Round Roast
    1 Can Beef Broth
    1 Can French Onion Soup
    1 Bottle of Beer

    Put all ingredients in crockpot and cook all day. About a half an hour before serving. Remove the beef, shred it and return to crockpot. Serve on sandwich rolls with grated cheese. YUM!

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