Is it just me? Blogger Issue

I am not sure if I am the only one. But for some reason all the blogs I follow on my dashboard are gone. They are missing. Do you have them? Do you know where they are? Where did they go? Am I the only one going through this? Or are you having the same issue? Please let me know if you are also having problems with blogger as I am not sure if something just accidentally got wiped out. How I do not know. But somehow, someway. My blog list was erased. Help me find my sanity again.

Roast Pork

In our home Roast Pork is one of our favorite things to eat. It takes a lot of love to make it just right! It takes days at least for me to prepare it the way we want. With every piece having flavor. With it falling right off the bone when I take it out of the oven. Every bite being as moist as the last. This has been a post in process. The last time I made it I was unable to get all the photos needed . As soon as that flavorful scent hits the air. They know it's ready and they are not waiting any longer. They want to be the one that has the first bite. They want to be the one that says YES it is done! So this is why it has taken twice me making this. For me to be able to post. I have to say there was a struggle in my home over this post. My hubby (part-timer) thought it was just too much to give away. This was our secret weapon and why would I want to let it out. For many years people had even paid me to prepare their pork so they could have my taste at their party. I never wanted to give my recipe away. Till one day it hit me. No matter how many times you tell someone a recipe. Theirs would never taste the way you make yours. It's a fact it just never does. Your favorite meal that your mom made for you will never taste like hers. No matter how many times she tells you how to make it. So since figuring this out. I told my husband my Roast Pork will always be his. He was safe and no one would ever have what he has at home. lol

So after weeks of preparing and wanting to post this here you are. Plus you will see the sofrito at its best.

Items Needed:
1 Pork Picnic Shoulder
2-4 tablespoons Sofrito
3-4 tablespoons of Adobo
2 pks. of Sazon
3-4 Tablespoons of Meat Tenderizer
1/4 cup of Mojo
2-3 tablespoons of Garlic Pepper

Take your pork out and wash really good.

You want to make sure you make slits all over and as many as possible. This will ensure the taste getting all inside the pork. Also you want to pull the skin back. take a knife under the skin and start in a slicing motion while pulling skin back. If you want the crispy skin you will make sure to cook the skin on top. But you want to make sure it is full of flavor so that is why you want to do the process above.

This is what your pork will look like after having all the seasoning and slathered and rubbed in really good. Now let this sit at least a full day in the fridge. I personally let sit for a couple days. So I'll be back tomorrow. Nah just kidding. OK so if you want it to fall off the bone. You will need to slow cook. My pork was 12 pounds and I slow cooked on 300 degrees for almost 9 hours. Yes I know it is a long time. But I went out and ran errands and that is why it ended up being that long. But you know what it was so worth it. When I came home that pork fell right off the bone. I like that because even though it is usually the mans job to take care of cutting the meat. My husband will not touch my pork. he knows it is my baby. So of course I am excited when it just falls right off the bone. Then I know I have not much work ahead of me 8).


I know I know I can hear the applause already lol. I had taken pictures with it on a plate. But it just doesn't serve it any justice at all. It truly takes away from it. So I thought this would be the best picture. Plus look at that skin. My husband was in love because you could hear the tap against the skin when he checked to make sure it was crispy.

Oh yea you see all the juices in the bottom. Well that is great to use to flavor your rice that you make with it. Also when you cut the pork apart. Put it in a separate pan. Then pull out a baster or a big spoon. Take some of the juices and spread all over the pork and then mix up pork. It is sure that you will have taste all over no matter what.

Well I hope you enjoy another session of Meals with Momma and Jr. Chef. If you have any questions please feel free to email me.

Happy Eating!

My first Award

This morning I woke to find a little message telling me that I have received an award. This was the Loyal award. An award for blogger friends. An award to show how appreciative and supportive we are to each other. I want to thank Natalee over at Raising Normal Kids. She is really cool and a sweet girl. Her blog will surely give you a good laugh each day. So now I want to show my love and appreciation to my 4 of my friends. Of course paying it forward. These ladies I am about to announce are great. Have supported my blog till no end. I have to say that there are more than four. So I would like to thank all the ladies that have supported me. That have commented on my blog daily. That have shown me and Jr. Chef much love. Please make sure to check out their blogs.

http://baseballbakingandbooks.com/
http://jana-sugarspicelife.blogspot.com/
http://mycreativeway.blogspot.com/
http://tastenc.blogspot.com/

Now I need these ladies to pick four of their own loyal blogger friends and award them.

Thank You
Baking Momma

Blog Confession Thursday

OK so we had a good response to our first BCT. This week I thought I would confess about my blog envies. lol Yes I have blog envy. There are some things that I don't know how to do. Or I have seen and have wondered how that was done. Sometimes I go snooping around my blogger dashboard and try to change things but most of the time. It does not work in my favor. Maybe I am missing something. I am not sure. But the items below fall into my blog envy. I will push my pride aside and state that if there is any assistance you can provide I would greatly appreciate it. I really think that everyone knows the things I don't and I am the only one standing alone in the rain without an umbrella lol

1. I confess that I want to change my layout because I want something more personal. Something that is my own. But I don't know how people do it.
2. I confess that I am wondering how bloggers get their personal logo onto their blog. ( I don't have one) But I know what I want it to look like.
3. I confess that I have button envy. I am always trying to figure out how bloggers make their buttons.
4. I confess that I am wondering how bloggers get their pictures to lay side by side.
5. I confess that I am stumped. I am still trying to figure out how bloggers get a person message over their comment box.
6. I confess that I always wonder how people get tabs on their blogs. Am I missing something?

On another note:

1. I confess I get so excited when I here my phone beep because I have a new message
2. I confess I get really excited that I have a new follower. That means I am saying something someone wants to hear.
3. I confess I wish I had more time and more things to write each day about food. So that I would be able to update more for my blogger friends.
   
4. I confess there are more items but we would be here all day.
   

So what is your confession for today? Did you not walk the dog when you were supposed? Forget to feed the kids at their usual time? Forgot to make hubby's lunch? Or was just plain ol' lazy today?

My Sofrito

Hello everyone a while back. When I started Meals with Momma and Jr. Chef I had mentioned that I used Sofrito. I advised that I would post the recipe for how I make this. This is something that I used in my colored rice. I use it to flavor my Pork and Turkey for Thanksgiving. I also use it to flavor my ground beef.

I know some of you may already use this and I know some others are saying " what the heck is that green stuff". But trust me a lot of people use at least one part of this sauce in their food. Whether it was at someones house you ate at. Or it was at a restaurant. There are some of these green ingredients in your food.

Items needed:
2 bunches of Cilantro
2 bunches of Culantro
1 pack of sweet peppers ( they are very small peppers)
Note: I have at times been unable to use the little sweet peppers we would normally use and I have used other sweet peppers and they worked perfect.
Garlic clove- Just four pieces of that clove
Adobo-I pour some of my Adobo in the mix. A lot of people I know don't.
1 onion
You can also add tomato some do that.
Approx 1-2 cups of water

I have included pictures of the main ingredients below. Just in case you may not know what to look for.

Sweet Peppers ( There may be another name. But that is what it always says)
Take the stems off of the peppers.

Culantro

Cilantro

Sofrito

Just take all of your ingredients stick them in a blender and start your engines lol
You should start slowly with the water. You want a paste type of consistency. This will make enough for you to have in fridge and freeze rest. Also if you have a plastic ice tray or egg holder. You can scoop some in there and put in freezer. Then bag them up. One of the tablets that it creates is enough for the rice and ground beef.
When using this do not get crazy with it. It is very strong in taste. I usually use 1 tablespoon for rice and ground beef.
If using on lets say a Roast Pork. You want to slather a lot since you want the taste to really get into it.