Tag Archives: recipes

Thursday Recipe : Pork Roast & Mustard Greens

Thursday is my Food Find Day- Why Food Fine ?

We are foodies in this house. My husband grew up in a family restaurant helping out from an early age, I was raised in a family that loves food and enjoy family time around the table. This is my day to share what I’ ” am cooking at home and what we find out on the roads in Louisiana. Check Out my Food blog    ( My Recipe Box ) for great recipes-

My  Recipe Box  – Apple Chutney

Today’s Meal




Pork Roast with smothered Mustard Greens with Tasso

My Pork Roast was seared and placed in a pan with Trinity ( onion,green pepper & celery) on the bottom with small amount of liquid -covered and cooked until done. 

Mustard Greens –

Everyone has a family recipe in the South – so these are just a few suggestion-

Mustard Greens are best out of the garden or from the farmers market . If you can find them they need to be cleaned and torn to small pieces,  Lisa

      Southern Styles-
  1. Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
  2. Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.

Quicker Southern Recipe-

Add the chicken broth, vinegar, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil over medium-high heat, then reduce the heat to low and cook, covered, until the greens are very tender, 20 to 25 minutes. Season with salt and pepper and serve with hot sauce on the side.

Frozen Mustard greens – these are already cleaned and in small pieces .

Okay – if you don’t have that much time – I  saute Trinity and Tasso ( pork)  until soft –  Add  frozen Green and wilt – Add stock and seasoning and cook done until soft . Add butter and a splash of vinager at the end.

* No Tasso – you can use ham, ham bone or bacon. 


A is for Apple

This Monday I sit here and remember everything that is going on – past and present.

It’s 9/11 and It’s time to remember – those that gave all and share those memories with others.

Today we think of all our family and friends  battling the hurricane Irma in Florida. Stay safe  all .

Also as Fall slowly moves into Louisiana – I start thing about Harvest time. We lived in Michigan for many years and a great family time was found picking Apples at neighboring orchards. Picking Apples and enjoying the fall festival at the orchard always signaled the beginning of Fall. And the cold weather was coming around the corner. Then a trip  home and to make Apple sauce and Apple butter in the kitchen to enjoy. Lisa


Apple Sauce

I made for my son as a baby.

Peeled and sliced apples.

Add a small amount of water and cook down

Run through food mill or blender.

  • You can  add brown sugar ,cinnamon  and more water and cook to a chunky style also.


Slow Cooker Apple Butter

Apples- peeled,cored and sliced.

Add – sugar,cinnamon,touch of salt and vanilla. Cook on Low for 10 hours.

End of Summer * Pulled Pork

Thursday – Food find is all about  End of Summer Foods.

Today’s Item Pulled Pork -cooked in Crock pot low and slow.



  • Meat – large pork shoulder or Boston Butt (trimmed)
  • Rub a little oil on meat and cover in choice of dry spices .
  • On the Bottom of my crock pot -I layer sliced onion & bell peppers
  • Place meat in Crock pot – Pour in -Liquid.
  • Liquid can be your choice of – chicken stock, Worcestershire sauce ,apple juice or beer . ( about 2 cups)
  • Cook on Slow for 8 – 10 hours ( checking every few hours )
  • When Done it will fall apart -Then add BBQ sauce.  If you add early it may burn.

I cook mine the day before serving. That way you after cooling you can skim away fat and use juices for sauce.




Cole Slaw  this one is vinegar base

  • Green Cabbage ( you can slice your own or a bag pre made)
  • Sauce  is made with
  • 1/4 c red vinegar
  • 2 Tbs  sugar
  • 2 Tbs oil
  • Sprinkle of Sesame Oil ( be very careful on amount)
  • Salt & Pepper to Taste

Make in early in the day and let it Soak up the flavors.

You can serve as separates on a plate or Pile it together on a sandwich  – the choice is yours.    Lisa


Labor Day * Daiquiri

Today is going to be in the 80’s with humidity at 70% to cool off this Labor Day-

My Local Daiquiri Shop- You don’t have one?  Yes -You can Drive up and order your choice of beverage. But If driving -Keep the lid on till you reach home. Lisa



a cocktail of rum, lemon or lime juice, and sugar, often with the addition of fruit and ice and mixed in an electric blender: a frozen banana daiquiri. Origin of daiquiri. 1915-1920. First recorded in 1915-20; named after Daiquirí, town on the east coast of Cuba.

For those that still want to Celebrate –

2 cups of water

2 cups sugar

2 6oz. frozen lemonade

2- 6 oz. frozen limeade

1 -6 oz. can frozen lemon juice

1 fifth Rum

6 cups of water

  • Take water/sugar -heat and make a simple syrup. Then you need a container that can go into the freezer. Place all ingredients inside the container -Stir. Let freeze overnight. Then Drink up. Because of the alcohol this will not freeze solid.



Crock Pot * Meat Loaf

Thursday Food Find – Crock pot Meat loaf

As a Mom and an on line home schooling mom -Time is a big factor. And my Crock Pot is an essential tool in my life. This is my  3rd crock pot and has some fancy buttons but being able to fix a meal and forget it for a while is a great thing.


Today – item is Meat loaf. Invented by thrifty housewives during the Great Depression this classic can be made in a slow cooker.

  • Ground meat
  • 2 eggs
  • Seasoning- green pepper,onion,celery chopped fine.
  • Enough bread crumbs to make it come together to form loaf
  • Salt,pepper.creole seasoning blend
  • Form to Loaf – and place in a crock pot.
  • On top of meatloaf -place an indention. Run BBQ sauce and then ketchup on top.
  • Cook on Low – 6 to 8 hours until done.

I serve with Mashed potatoes or Macaroni cheese  and greens.

  • Make Extra large  meatloaf so you can have sandwiches the next day.  Yum!


Happy Mint Julep Day

Happy Mint Julep Day – May 30th ! 

Were you desperately hoping for a refreshing bourbon cocktail but frustrated that you didn’t have a good enough excuse? Thankfully for you, Mint Julep Day is here to pander to your wildest fantasies… just as long as those fantasies involved sipping this classic cocktail.

Mint julep originates in the southern USA and still counts this area as its heartland. This is especially true of Kentucky where the annual Kentucky Derby horse race sees around 120,000 juleps served each year. Premium versions of the drink are served in gold-plated cups with silver straws at a cost of $1000, but you don’t need to spend quite as much as that to enjoy the day. The ingredients are simple: bourbon, mint leaf, sugar and water. However, no two bartenders seem to make the drink in the same way, which is all the more reason to sample a few before this special day is over!

Classic Recipe Southern Living magazine recipes

Served Since 1938 at the famous Kentucky Derby –






But If you can make the Derby – you can catch Thoroughbred Racing in Louisiana -just down the road from me is the exciting Evangeline Downs in Opelousas, La. 

Evangeline Downs – Louisiana travel

This Racino is the first new facility of its kind to be built from the ground up. More than 1,400 slot machines, live horse racing, music, nightlife and great food, makes Evangeline downs the perfect place play. Enjoy live thoroughbred horse racing April through September and live quarter horse racing October through December (Wednesday through Saturday).

images (16)

Louisiana’s racing and breeding industry plays an important role in the state’s economic well-being and contributes a significant source of state revenue. The combined impacts of both racing and breeding and their related industries generates over $1 billion annually and employs nearly 13,000 people.


Many of theses horses goes on to run in the Kentucky Derby.

Blueberry Cheesecake Recipe-

Happy National Blueberry CheeseCake Day ! 


  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup butter or margarine, melted
  • 2 Tbsp. sugar
     4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
     3/4 cup sugar
  •  2 cups frozen blueberries, thawed, drained
    1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
    1 tsp. lemon zest
  • Directions 

    • Line 13×9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan. Refrigerate while preparing filling.
    • Beat Neufchatel and 3/4 cup sugar in large bowl with mixer until blended. Add blueberries; mix well. Stir in 2 cups COOL WHIP and lemon zest. Spoon over crust.
    • Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHI2 cups frozen blueberries, thawed, drained