Being from the Pacific Northwest, I am a novice at Barbecue. To be exact, I have hosted and been to countless BBQs and my family would grill just about anything on the BBQ. But as for Barbecue as it is known in the American South {and other parts of the world} I have been completely in the dark.
Wednesday, April 14, 2010
I had never made split pea soup before so I thought it was time to give my Grandma's recipe a try. The soup thickens as it cools so if you are eating leftovers you may want to add more water or broth to reach your desired consistency. I was happy that my son liked the chunks of pork because with each bite of meat he was also eating split peas, a great source of lean protein.
Thursday, March 4, 2010
Chile verde is a Mexican stew that is traditionally made with pork and a green broth of tomatillos and chile peppers. To make it easy and to keep the pork tender, we use a slow cooker.
Wednesday, June 22, 2011
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