Mediterranean Brisket
May 9, 2012 By Leave a Comment
Spotlight Saturday – Sonya from Parga’s Junkyard!
May 5, 2012 By 8 Comments
Hi There! My name is Sonya Parga and I am the owner/writer for the blogsite Pargas Junkyard! The title “Pargas Junkyard” is actually one I borrowed from my father in law’s junkyard which he owned in Southern California many years ago. Parga’s Junkyard covers various parts of life as it relates to myself, my family and my faith. Throughout my life I have worn many hats. I have been a daughter, sister, mother, wife, grandmother, teacher, cook, chauffeur, coach, banker, housekeeper, cook, laundress, gardener, designer, …….I could go on and on! I worked for many years as a Registered Nurse in ER’s and ICU’s until being diagnosed with Auto-Immune Rheumatoid Arthritis and it became clearthat I needed to retire! I originally started my blog in April of 2011 just for fun and for ‘something to do’. However, over the past year, Parga’s Junkyard has evolved into a way to share not only tidbits about my family and my favorite recipe’s but also has become a way to share about budgeting, couponing, and living life on a shoestring. AtParga’s Junkyard I try to pass on some of the secrets I have learned over the years on how to take your life from just being a little frugal to living large! It is not how much money you make or how much you have in the bank, it is all in how you use (and how you spend) what you have! I love seeing how far I can make my money go! Don’t you just love it when you have something left at the end of the week?
What do you do when you have leftovers? A few days ago we had some leftover pork shoulder blade and I wanted to do something other than the usual with it. This is an easy thing to do…. but you can’t have just the main dish, you have to serve a secondary dish too so this time I made my Homemade Potato Salad to go along with our Bar-B-Q Pork Sandwiches! Here are my recipe’s and I hope you enjoy them as much as we do!
Leftover Bar-B-Q Pork Sandwiches
1. Plug Crock-Pot In.
2. Remove any bones from leftover Pork and place pork into Crock-Pot.
3. Add Any Bar-B-Q Sauce of your choice to cover the Pork.
4. Let cook on High til tender and you can shred the pork easily with a fork.
5. Pile the shredded Pork on a hamburger bun and enjoy!
Homemade Potato Salad
All Ingredients are variable in this recipe….
- Potato’s – (peeled, diced and boiled about 20min til cooked) I used about 10 this time
- Hard Boiled Eggs (I use around 6)
- Miracle Whip – amount varies due to amt of potatoes, etc… but I used about 1 1⁄2 to 1 3⁄4 cup this time (can use regular mayonnaise but if you do you will need to add a tsp or two of sugar to make up for the taste difference)
- Mustard – approx. 2 Tablespoons
- Bar-B-Q Sauce – approx. 2-3 Tablespoons
- Seasoned Salt (use to taste)
- Pepper (use to taste)
- Celery Flakes – approx. 1 1⁄2 Tablespoon (You can dice up regular celery instead and use about 3/4cup but I don’t like it that way myself)
- Diced Onions (optional) 1⁄2 medium onion
- Sweet Pickle Relish – approx. 3/4 cup
- Cajun Seasoning – 1 teaspoon
Mix all ingredients until well blended. Place in covered container and keep in refridgerator. Usually tastes better after allowed to sit for a few hours in the fridge and is always even better the second day!
Spotlight Saturday – Dawn from Addicted To Recipes
April 28, 2012 By 33 Comments
I am so honoured to be the first guest post here at Peace, Love, Recipes. Thank you so much Courtney for the invitation to be a part of your wonderful blog! My name is Dawn and I write a blog called Addicted to Recipes. I have been collecting recipes for as long as I can remember, and have a cupboard full of cookbooks and a big binder full of clipped recipes. I have always loved to bake, and have a huge sweet tooth (cookies are my weakness!) but now that I’m all grown up with a family of my own, I can’t feed them baking all the time! I was getting tired of the same old meals every week, so in January, I made the resolution to try one new recipe each week so that I could start to expand our family’s meal repertoire. I started writing my blog at the same time, to highlight my adventures trying the new recipes. I have been having a great time writing my blog, and my family has certainly been rewarded with some fantastic meals! It’s certainly a juggle, being a mother to two boys (ages 5 and 9 months), a wife, a blogger, and so much more. I often wonder how I will “do it all” when I return to my full-time job this summer!
Recently , my Mother-In-Law shared with me one of her favourite recipes, which I prepared for my family and I am so excited to share it with you. Here is the recipe:
Ingredients
Steak & Marinade
1 lb steak, ¾ inch (2 cm) thick
2 tablespoons fish or soy sauce (I used fish sauce)
2 tablespoons lime or lemon juice (I used half of each)
2 tablespoons ketchup
1 tablespoon vegetable oil
1 teaspoon ground ginger (I grated some fresh ginger)
Mango Pepper Salad
1 mango
1 sweet red pepper
½ cup sliced sweet onion (I used a purple onion)
1 tablespoon fresh cilantro, chopped
1 tablespoon lime or lemon juice (I used half of each)
1 tablespoon vegetable oil
Couple dashes of hot pepper sauce (I used Frank’s)
Instructions
- Steak & Marinade In a small bowl, mix the fish sauce, lime/lemon juice, ketchup, oil and ginger. Place steak in a shallow dish. Pour the marinade over the steak, and turn to coat. Let stand for 10 minutes, then turn and coat again.
- Start your BBQ. Once heated and ready, grill steak over medium-high, reserving the marinade. Close the lid and cook, turning and brushing halfway through. Cook steak to desired doneness. Remove from grill and rest, tented with foil, on a cutting board or plate for 5 minutes. Thinly carve the steak against the grain.
- Mango Pepper Salad Peel and pit the mango. Core and seed the red pepper. Slice the mango and red pepper into matchstick sized pieces. Place in a salad bowl, along with the onion and cilantro. In a small bowl, mix together the lime/lemon juice, oil and hot sauce, spoon over the salad and stir gently. Divide salad into portions onto plates. Place carved steak on top the salad and serve immediately.
Notes
Source: Canadian Living, June 1999
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This is a very pretty meal…and such a TASTY meal. I can see why it is one of Kim’s favourites! It was our first time having it, and it is one that I will absolutely make again. It was so fresh tasting and so summery (even though we made it in the spring!). The marinade sat just long enough on the steak to seep in and it truly was a “hint of thai” but the flavours were right there for us to enjoy. The onion, pepper and mango mix in the salad was so good too, as was cilantro (love!) and the light dressing on top.
