Tuesday, January 31, 2012


I love granola for many reasons, but this one is especially nice because there is no sugar in it and you can store all the ingredients in your food storage. I like things like that. I also make this about 3 times a week and eat nearly the whole thing by myself. It is most excellent with fresh blueberries.
Granola is so easily adapted to what is in your pantry that day, so you can spice things up a different way until you find your favorite combinations.

Mix together

3 cups oats (I've used both Quaker and the quick oats from the #10 cans of food storage. I like the consistency the quick oats give it, but they're both good.)
1 cup shredded coconut
1 cup chopped nuts (chopped so they are undetectable to little people, in my case) (slivered almonds, pecans, & walnuts are excellent choices)
1 tsp cinnamon

1/2 to 1 cup dehydrated apple slices, crushed slightly
I also like to throw in 1 Tbsp of ground flax seeds

1/4 cup canola oil
3 Tbsp maple syrup
3 Tbsp honey

Pour over dry ingredients and mix well.
Heat oven to 250 and spread granola evenly onto a baking sheet. Cook for 1 hour 15 min, stirring half way through. It smells amazing. Enjoy!

Sunday, January 22, 2012

Mexican-Style Sweet Shredded Pork

Katy with Anya in Allyn's Kitchen.  (The Mexican Pork is in the crock pot on the island beside Katy. Ha!)
 We made this at Allyn's when Katy and I visited her last October to throw her a HERO PARTY.  I don't have any photos of it, but let's face it, a picture of a crock pot full of pork isn't that pretty.  It is fantastic to eat, though.  We used it in quesadillas, enchiladas, nachos, tacos. The recipe is from Our Best Bites.


4 lbs. boneless pork shoulder roast (no substitutes!)

1/2 tsp. kosher salt

1/4 tsp. black pepper

2 tsp. chili powder

1 tsp. onion powder

1 - 2 T. vegetable oil

2 (10-ounce) cans enchilada sauce

1 c. brown sugar, divided

1/2 c. salsa

1/2 T. Worcestershire sauce

1/4 c. apple juice (I've used whatever juice was handy if I didn't have apple and it's still great)


Trim the visible fat from the roast and sprinkle with salt, pepper, chili powder, and onion powder.  Use your hands (do it, Katy!) to massage the spices over all sides of the meat.

Heat the oil in a large skillet over medium-high heat.  Sear the pork roast for about 1 minute on all sides or until the meat surface is golden brown.

While meat is searing, combine the enchilada sauce, 2/3 cup brown sugar, salsa, Worcestershire sauce, and apple juice in a slow cooker.  Add the pork, cover, and cook for 7 hours on low with the lid on the entire time.

Remove pork and shred, discarding any pieces of fat.  Add the additional 1/3 cup brown sugar to slow cooker and turn heat to high.  Add shredded meat.  Simmer with lid off for 30 minutes.