MC Spoo

BBQ Pulled Pork Pizza with Artichoke

3/4 lb or so of Pulled Pork (see recipe for Pulled Pork)
1 or 2 Boboli Pizza (I prefer the Whole Wheat crust)
about 1/4 cup of your favorite BBQ sauce
2 tablespoons of chili powder
1 pickled Artichoke (available in a can or small glass jar)
1/2 medium onion, diced
1/2 Red Pepper (diced)
3 large button mushrooms, sliced thin
(optional) sliced Jalepenos
1/2 to 3/4 cup of low fat Mexican shredded cheese

Preheat your oven to 425 degrees.

Put about half the BBQ sauce on the Boboli crust
Layer on the Pulled Pork. You may want to squeeze some of the extra juice out before putting it on the pizza crust.
scatter in the onions, red pepper. Sprinkle some chili powder at this point. Drizzle a bit of BBQ cause before you
Cover the pizza with the low fat Mexican cheese, shredded.

Now top the pizza with another drizzle of BBQ sauce, sprinkle some more chili power, and finish with the sliced mushrooms.

Pop in the oven for about 10 minutes at 425 degrees.


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Faux Jambalaya

1 Packet of Uncle Ben's Microwave Ready Rice (8.8 oz)
1 12-oz can of Diced Tomatos
1 medium green pepper (diced)
2 Celery Stalks (diced)
3 large Button Mushrooms (sliced into sticks)
1 medium onion (diced)
1 Turkey Smoked Sausage (sliced on a bias into 1/8" pieces)
1 bag of Raw Shrimp (12 to 16 oz)
2 tablespoons of Olive Oil
1 tablespoon of Black Peppr
1/2 tablespoon of kosher salt
1/2 teaspoon of Cajun seasoning
1/2 tablespoon of Chili Powder
(optional) 2 squirts of Frank's Red Hot or Tabasco Sauce

In a medium saucepan, add the Onions. Sweat the onions on medium heat until translucent (about 3 to 5 minutes)
Add in the Green Peppers, Mushrooms, Celery, and Sausage. Continue to cook at Medium Heat for another 3 to 5 minutes. Stir about once each minute. Add the Salt and Pepper about half way.

Now add in the Shrimp. Continue to cook on Medium High until the shrimp turns pink.

Add in the diced tomatoes, chili power, cajun seasoning and the hot sauce. Stir to cover everything.

Allow this to heat for another 3 to 5 minutes at medium heat.

Presto. "faux" jambalya in about 30 minutes or less.

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Foolish is the Heart

how foolish is a heart
spoken loudly and echoed apart
wishing ever just a lout
but learning now a beautiful dream
means nothing except the screams
aren't overwhelming

alone in a crowd of blue and shrouds
death curdling yells and
and harsh texture smells
take a sleuth to find
which moment of these is mine
the dream or what now I find

how foolish is a heart
spoken loudly and echoed fond
wishing ever just a lout
but learning now just a nightmare coming
mean nothing except the smiles
aren't overwhelming

melting down in a field of crowns
a blissful dance and children abound
a single neuron can find this place
except the monster staring back
the mug that may be mind
the dream of what now I find

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Slow Cooker Pulled Pork

2.5 lbs of Pork tenderloin
12 oz can of Root Beer (NOT DIET) or GINGER ALE (Not VERNORS, nor DIET)
18 ounces of your favorite BBQ Sauce
3 to 5 ounces of A1 Sauce
2 tablespoons of Frank's Red Hot
2 tablespoons of black pepper
1/2 a large onion, or 1 medium onion, sliced thin
First, BROWN the tenderloin(s) on all sides in a frying pan with the Olive Oil. You're not cooking it, just adding some carmelization to the outside.

Place the onions in the slow cooker on high.
Place the tenderloin on top of the sliced onions.
Pour in the can of Root Beer or Ginger Ale,  and Frank's Red Hot. Spinkle with the black pepper.
Turn the Slow Cooker on HIGH and let it cook for 3 to 3.5 hours
At no later than 3.5 hours, pour in the BBQ Sauce and A1 Sauce.
Allow it to cook for at least 2 hours on HIGH.

After 5 to 5.5 hrs in the slow cooker, remove the Tenderloins to a baking sheet. (Turn the slow cooker down to LOW or SIMMER)
SHRED the pork with forks.
Return the SHREDDED pork into the Slow Cooker.
Allow it to simmer for 15 minutes.

Serve on a thick crusted bun, like Pretzel Bun or Ciabatta.

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Killer Chicken “Dumpling” Stew

This recipe is actually a "mistake". I was attempting to make Chicken and Dumplings. I found you can get a really creamy Chicken Stew when your dumplings mostly fall apart!

To make your Dumplings...
1 1/2 Cup of Bisquick Low Fat (or the normal version if you're not calorie/carb counting)
1/2 cup of cold Lactose Free Milk
1 Tablespoon of Paprika

(This dumpling recipe is a recipe for simple Low Fat Drop Biscuits as well)
Set aside the dumpling mixture.

Set aside...

To make the stew:

8 cups of low fat, low sodium Chicken Stock or Broth
1.5 lbs of frozen chicken thighs (no skin), Diced up nicely.
1 cup of Frozen Peas
1/2 cup of Corn (low sodium can or frozen)
1/2 tablespoon of dried garlic flakes
1  (8 oz) container of Frozen Spinach
1 medium onion (diced)
3 stalks of Celery (diced)
3 large Carrots (sliced into coins) or use 1/2 bag of frozen carrots
2 tablespoons of Black Pepper
1/2 tablespoon of White Pepper
1/2 tablespoon of Kosher Salt
(Optional) 1 tablespoon of Frank's Red Hot
4 or 5 dried tomatoes, diced up
(optional) 1/2 tablespoon of dried Jalepeno
(optional) 1/4 teaspoon of Red Pepper
2 Tablespoons of Olive Oil

In a nice soup pot, Heat your oil up and add the diced onions, carrots (only if NOT frozen) and Celery.  Saute until the onions are translucent.

Add in the Chicken, pepper (Black and White), Salt. Continue to Saute in the soup pan until the chicken is cooked.

Now add in the Broth or Stock. Bring this to a ripe boil and add in all remaining soup ingredients. The temperature will drop again. bring it back to a boil. Once it's boiling, back the heat down to a simmer and drop loose spoonfuls of the "Dumpling" mixture into the soup. Once all dumpling mixture is in the soup pot, cover the soup pot and set the heat to LOW.

Allow the soup to simmer for 30 to 40 minutes. The dumplings will have mostly abated and spread through the soup, creating a very creamy stew! Believe it or not, it's not terribly spicy either. You can control this easily.


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Peppery Creamed Corn off the Cob

2 or 3 ears of sweet corn
2 tablespoons of Lactose-Free Milk
2 Tablespoons of Pepper
1/2 tablespoon of Kosher Salt
1 Tablespoon of Butter
1/2 tablespoon of Olive Oil

First, slice ALL the corn off the cobs. ALWAYS use fresh corn for this recipe. Canned Corn just tastes WRONG for this.

In medium frying pan at low to medium heat, add in the Olive Oil and Butter.

Add in the Corn, pepper and salt. Saute for 3 to 4 minutes.

Now Stir the contents up, and add in the Milk and pepper. Stir the saute around for 1 to 2 minutes. You're getting the "juice" from the corn worked into the milk, and the pepper properly distributed.

COVER the pan, set heat to LOW and allow it to cook for about 5 minutes.

After 5 minutes, remove the cover, and stir. The "cream" should be fairly thick now.
Serve with your favorite grilled steak or pork!


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Balsamic Jalapeno Dressing for Spinach Salad and Chicken

Preparing the Jalapeno:
Use a pair of metal tongs, and hold the jalapeno over an open flame on the stove. You will hear the jalapeno POP as the skin is scorched.
You do NOT have to blacken it. Just char the entire surface. Once fully charred, place the Charred Jalapeno in a bowl and cover it for 5 minutes.
After 5 minutes, remove the cooled Jalapeno, and rub the skin off using a tea towel or paper towel.
Once the skin is removed, split the jalapeno and remove the seeds. You can scrape the inside membrane to take some of the "spice" out if you want.
Take the prepared jalapeno, and mince/dice it finely.

Ingredients for Dressing:

1/2 cup of extra virgin olive oil
2 tablespoons of Balsamic Vinegar
1 tablespoon of Lemon Juice (fresh squeezed if you can)
2 teaspoons of Black Pepper
1 teaspoon of salt
1 teaspoon of dill
1 finely chopped/minced Jalapeno
1 or 2 teaspoons of sugar

Now, toss the Jalapeno into the bowl, and add in the salt, pepper, dill, sugar, lemon juice and Balsamic.
Use a whisk or a fork and slowly drizzle olive oil into bowl while firmly whisking the dressing together.

Cool the resulting mixture in the refrigerator for at least 30 minutes before using.

Now... This is PERFECT over a fresh salad of Baby Spinach, chopped chicken, chopped red peppers, and chopped Red onions.
Pour the dressing over your prepared Salad, and mix it together.

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BBQ Buffalo Balls

1 lb of ground Buffalo Meat
1/2 cup of breadcrumbs
1/8 cup of finely chopped onions
1/8 cup of finely chopped celery
1 tablespoon of coarse ground pepper
1/2 tablespoon of kosher salt
1 tablespoon of Montreal or Chicago Steak seasoning
2 large eggs
2 tablespoons of Worcestershire Sauce

Preheat your oven to 325 degrees.
In a large bowl, hand mix all the above ingredients. Once mixed, roll the meat balls to about 3/4" diameter.

Place your Buffalo Balls on a cookie sheet. Let it cook for approximately 25 to 30 minutes.

While cooking the Buffalo Balls, prepare the BBQ sauce. the following is a suggested recipe using store bought BBQ sauce.

Find 2 types of BBQ sauce, one SWEET and one SPICY.
Combine 1/2 cup of each sauce with 1/4 cup of A1 Sauce and 2 tablespoons of Frank's Red Hot.
Whisk to combine smoothly. You can kick this up with 1 tablespoon of white pepper.

After 25-30 minutes, move your meatballs to a small baking dish. Pour the sauce over the dish, and mix with a wooden spoon.

Place the covered BBQ balls back into the oven at 325 degrees and allow it to cook for another 15 to 20 minutes.

The resulting Buffalo BBQ balls can be served individually or on a thick crusted bread with parmesan cheese.


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“More you Toot” Soup

1/2 green cabbage, shredded and chopped (approx 5 cups) (Note: you can leave these shredded and it's like noodles)
1 large carrot, sliced into coins
1 large red onions, diced fine
8 ounces about three strips smoked bacon, diced
1 (8 to 12oz) can white or Black beans
6 cups chicken broth
3 cups water
1 teaspoon of corse ground black pepper
1 teaspoon of white pepper
1 teaspoon dried thyme
1/2 teaspoon red pepper
3 tablespoons Worcestershire sauce
pinch of sugar (white)
1 bay leaf
4 cloves of minced garlic

In a large pot over low to medium heat, saute your diced bacon for about five to ten minutes until it starts to get crispy and release fat. Don't worry if it gets to be too much. You can remove some if you desire. Add your carrots, onion, and garlic. Cook for about 10 min, until vegetables are soft and have soaked up the bacon fat. DO NOT REMOVE THE BACON.

Next, Add your chicken broth, water, and all of your spices except for the salt).
Put a cover on the pot and bring it to a boil.
Add the beans and the cabbage, and let come to a light boil.
At this time, bring it to a slow simmer on a lower heat and let it simmer away for about 30 minute.
Stir ever 3 to 4 minutes so nothing sticks to the bottom.

Taste and adjust seasoning. You may want to add a touch of sugar and salt. Simmer for another 12 minutes or so, the it's ready to serve.

This will store well for up to 4 days.


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Slow Cooker Sweet and Sour Cabbage Soup

6 cups vegetable broth
3 tablespoons of powder beef broth
1 bag of frozen pearl onions (or fresh)
1 lb beef stew meat, in small chunks
1 (15 ounce) can no-salt diced tomatoes, undrained
4 cups red cabbage, chopped
2 cups sauerkraut, undrained
1/4 cup of brown sugar
1/2 cup lemon juice
1/2 cup ketchup
4 oz can of Tomato Paste
1/4 cup carrot, chopped (optional)
1/4 cup celery, chopped (optional)
1/4 cup of diced potato (optional)
1 tablespoon of dried Jalepeno
salt and pepper, to taste
Toss the Meat, pearl onions, and broth into your slow cooker/crock pot on HIGH for 1.5 hrs.
Then add the rest of your ingredients. If adding Carrot/Celery, dice it small.
Switch slow cooker/crock pot to LOW for 3 to 5 hours.
The result will be very strong flavored, with a sweet and sour tang. Goes great with a thick crusted bread and creamy butter!

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