April 28, 2014

Meatless Monday: Butternut Squash Beer Soup

Butternut Squash Beer Soup | hardparade.blogspot.com
Butternut Squash Beer Soup | hardparade.blogspot.com
Do you still eat soup once the weather gets warmer? I'm on the fence but this soup could make me cheer, "YAAAS DUH!" This butternut squash is anything but typical with the added flavor of hops from an Irish red ale. Check out The Beeroness, the author of this recipe and an amazing blogger named Jackie who cooks with (craft) beer. Find her site here and buy her new cookbook!

Butternut Squash Beer Soup
Recipe slightly adapted from "The Craft Beer Cookbook"
Serves 6
Ingredients:
  • 7 lbs butternut squash
  • Olive oil
  • 2 heads of garlic
  • 3 shallots, sliced
  • 5 cups vegetable broth
  • 2 cups red or amber ale
    • I used Joseph Brau's Vienna Style Lager from Trader Joe's
  • 2 tsp salt
  • 2 tsp pepper
  • 1/2 tsp turmeric
  • 1/2 tbsp cayenne pepper
  • 6 oz. goat cheese
  • 1 cup pomegranate seeds
Directions:
Preheat the oven to 425f. Cut the squash lengthwise, scoop out the seeds, lay cut side up on a baking sheet and drizzle with olive oil, salt, and pepper
Butternut Squash Beer Soup | hardparade.blogspot.com
Cut the tops off the garlic and place them in tin foil. Drizzle with olive oil, salt, and pepper and close off the tin foil. Put the garlic onto the baking sheet with the squash
Butternut Squash Beer Soup | hardparade.blogspot.com
Roast the squash and garlic for 30 minutes. Take the garlic out and let the squash continue to roast for another 30 minutes. Let both the garlic and squash cool until you're able to squish out the garlic cloves and scoop out the squash flesh. 
Butternut Squash Beer Soup | hardparade.blogspot.com
Butternut Squash Beer Soup | hardparade.blogspot.com
In a medium sized pot over medium heat, sauté the shallots for 15-20 minutes. Add the broth and the beer and bring to a simmer. Take off the heat, add the squash, garlic, salt, pepper, turmeric, and cayenne.
Butternut Squash Beer Soup | hardparade.blogspot.com
Using either an immersion blender or a regular blender working in batches, purée until smooth. Return to heat and simmer for about 10 minutes until the soup is slightly thickened. Divide into bowls, top with goat cheese, and garnish with pomegranate seeds
Butternut Squash Beer Soup | hardparade.blogspot.com
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April 22, 2014

Earl Grey Panna Cotta

Early Grey Panna Cotta | hardparade.blogspot.com
Maybe we can start having this as our morning wake up call instead of coffee or tea? Panna cotta is converted into a breakfast food with the infusion of Earl Grey tea in this tasty recipe. 

Earl Grey Panna Cotta
Recipe from "Breakfast for Dinner"
Makes 4
Ingredients:
  • 1 packet unflavored gelatin
  • 2 cups Half-and-Half
  • 1/3 cup granulated sugar
  • 2 bags Earl Grey tea
  • peel from 1 lemon
Directions:
In a small bowl, sprinkle gelatin over 1/4 cup cold water, letting it sit until softened, about 5 minutes
Early Grey Panna Cotta | hardparade.blogspot.com
Heat Half-and-Half and sugar in a medium saucepan over medium heat until the sugar is dissolved and the mixture starts to steam
Early Grey Panna Cotta | hardparade.blogspot.com
Submerge tea bags and lemon peel in the mixture, cover and steep for 5 minutes
Early Grey Panna Cotta | hardparade.blogspot.com
Remove the tea bags and lemon peel and squeeze out any remaining liquid. Stir the gelatin into the mixture until dissolved. Pour evenly into teacups, bowls, ramekins - whatever you have and chill until set, at least 4 hours
Early Grey Panna Cotta | hardparade.blogspot.com
Early Grey Panna Cotta | hardparade.blogspot.com
Early Grey Panna Cotta | hardparade.blogspot.com
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April 21, 2014

Meatless Monday: Toasted Barley Salad with Tofu, Mushrooms, & Green Beans

Toasted Barley Salad with Tofu, Mushrooms, & Green Beans | hardparade.blogspot.com
I've been trying to stick to a Meatless Monday plan to push myself to eat more grains and veggies and so far, I've loved it. This toasted barley bowl is nutty, earthy, and easy. It's also great warm or cold so you can make it the night before for dinner and pack the leftovers for lunch! There are alot of steps but don't be intimidated - they're very straight forward easy to do. 

Toasted Barley Salad with Tofu, Mushrooms & Green Beans
Recipe modified from Cooking Light
Serves: 6, Serving Size: 1 1/2 cups, PointsPlus: 8
Ingredients:
  • Tofu
    • 1 12-oz. package extra-firm tofu, drained and cut into cubes
    • 1 tbsp brown sugar
    • 2 tbsp lower-sodium soy sauce
    • 1 tsp fresh ginger, peeled and grated
    • 1 tsp dark sesame oil
    • 1 garlic clove, minced
  • Salad
    • 2 tbsp dark sesame oil, divided
    • 1 cup uncooked pearl barley
    • 5 cups water
    • 1 lb green beans, trimmed and cut into 2-inch pices
    • 10-oz. shiitake mushrooms, stems removed and sliced thinly
    • 1 1/2 cup thinly sliced scallions
    • 1/4 cup rice wine vinegar
    • 2 tbsp lower-sodium soy sauce
    • 2 tbsp agave nectar
    • 2 tsp fresh ginger, peeled and grated
    • 1 garlic clove, minced
Directions:
  • Place tofu on paper towels, topped with a heavy skillet to drain for 45 minutes, pressing down occasionally. Cut into 1-inch cubes, place them in a shallow dish, and preheat the oven to 375f
  • Combine brown sugar, soy sauce, ginger, sesame oil, and garlic in a bowl then pour over tofu cubes. Let stand for 25 minutes so the tofu soaks up the mixture. Arrange tofu cubes in a single layer on a baking sheet coated with cooking spray and bake for 35 minutes, turning once
  • While tofu is baking, heat 1 tsp sesame oil in a heavy saucepan over medium heat. Add barley to the pan, cooking for 3 minutes or until lightly toasted and fragrant. Add 5 cups water, 1/2 tsp salt and bring to boil. Reduce heat and simmer 45 minutes or until barley is tender. Drain, cool, and place in a large bowl
  • Meanwhile, cook green beans as directed. Once cooked, pat dry and add to large bowl with the barley
  • Preheat the oven broiler. Place mushrooms on a baking sheet and brush them with 2 tsp sesame oil and sprinkle with 1/4 tsp salt. Broil until browned and slightly crisp - about 5 minutes. Add to the large bowl along with the tofu and scallions
  • Combine the remaining 1 tbsp sesame oil, rice wine vinegar, soy sauce, agave nectar, ginger, and garlic in a small bowl. Stir with a whisk and drizzle over the barley mixture, stirring well to combine. Serve at room temperature and drizzled with hot sauce, if you like! I used Sriracha
Toasted Barley Salad with Tofu, Mushrooms, & Green Beans | hardparade.blogspot.com
Do you celebrate Meatless Monday? Let me know in the comments! Click the 'Vegetarian' bubble up top for more vegetarian recipes! 

And don't forget to LIKE Hard Parade on Facebook for regular updates
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April 18, 2014

Fiesta Friday: Grilled Mushroom & Poblano Tacos with Pico de Gallo

Grilled Mushroom & Poblano Tacos | hardparade.blogspot.com
I thought Lent was going to make Fiesta Fridays difficult but after searching around on the internet, I realized there are a ton of vegetarian options for tacos (duh). Meaty portobello mushrooms add heft and deep flavor to these spicy tacos. I love how thick and juicy the mushrooms are and how their earthy flavor pairs with the spicy pico de gallo. You can substitute feta or any other crumbly cheese if queso fresco is hard to find.

Grilled Mushroom & Poblano Tacos with Pico de Gallo
Recipe modified from Cooking Light
Serves: 4, Serving Size: 2 tacos, PointsPlus: 9
Ingredients:
  • 1 1/2 cups small tomatoes, quartered
  • 1/2 cup jicama, julienned
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp fresh lime muice
  • 1/2 tsp chili powder
  • 1 serrano chile, ribbed and seeded, minced
  • 4 portobello mushroom caps
  • 4 thick slices of red onion
  • 1 poblano chile
  • 4 tsp olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp cumin
  • 8 6-in corn tortillas
  • 4-oz. queso fresco
  • Special equipment: grill pan
Grilled Mushroom & Poblano Tacos | hardparade.blogspot.com
Directions:
  • Preheat grill pan to medium-high heat and coat with cooking spray
  • Combine tomatoes, jicama, cilantro, lime juice, chili powder, serrano, and 1/8 tsp salt in a small bowl, tossing to mix together. Set aside
  • Gently remove gills from underside of portobellos, discard. Place the mushrooms, onion slices, and poblano on the grill pan for 5 minutes on each side or until tender and charred
  • Seed and remove the stem from the poblano, then cut the poblano and mushroom into thin strips. Chop onion slices and combine with poblano and mushrooms in a small bowl
  • Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté until lightly browned. Add mushroom mixture, 1/2 tsp salt and cumin, cooking until thoroughly heated through
  • Divide mushroom mixture and pico de gallo evenly among the tortillas. Top each with 2 tbsp queso fresco. Garnish with lime wedges and hot sauce!
Grilled Mushroom & Poblano Tacos | hardparade.blogspot.com

What vegetarian taco stuffing do you like to make? Let me know in the comments! 
And don't forget to LIKE Hard Parade on Facebook
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April 17, 2014

Healthy Fish Sticks & Tartar Sauce

Healthy Fish Sticks & Tartar Sauce | hardparade.blogspot.com
To all the Doctor Who fans - I was tempted to call this Fish Fingers & Custard but decided to not get my geek on and simply stick with fish sticks. 

You'd think healthy fish sticks were a myth but they're easy to make and even come with a healthy side of homemade tartar sauce! I love dill and though I usually prefer fresh to dried herbs, dill is one that I don't mind buying in those little squeeze tubes because who really uses an entire bunch of dill? There isn't much of a difference in taste if you use one or the other for the sauce but obviously the consistency will change. 

Healthy Fish Sticks & Tartar Sauce
Recipe modified from Cooking Light
Serves: 4, PointsPlus: 6, Serving Size: 6-oz. fish, 2 tbsp sauce
Ingredients:
  • 2 egg whites, beaten
  • 1 cup panko breadcrumbs
  • 1/2 tsp paprika
  • 3/4 tsp onion powder
  • 3/4 tsp garlic powder
  • 4 6-oz. white fish fillets such as cod or haddock, cut into sticks
  • Salt and pepper
  • 1/4 cup light mayo
  • 2 tbsp finely chopped bread & butter pickle
    1 tsp fresh lemon juice
  • 1 tsp dill
  • lemon wedges for serving
Directions:
  • Preheat the oven broiler to high
  • Place egg whites in a shallow dish. Combine panko, paprika, onion and garlic powder in another shallow dish. Season the fish evenly with salt and pepper. Dip each fish fillet into the egg whites, then into the panko mixture, then place on a pan coated with cooking spray
  • Broil fish sticks 4 minutes on each side or until desired doneness
  • While the fish is cooking, combine mayo, pickle, lemon juice, and dill. Serve with fish and lemon wedges (and green beans!)
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April 16, 2014

Stay Home: Easter Dinner - Herb Roasted Rack of Lamb

Herb Roasted Rack of Lamb | hardparade.blogspot.com
When I think of Easter, I think of my mom's leg of lamb, smothered in mint jelly. I haven't been able to get back to New Jersey for Easter weekend since I moved up to Boston so I started cooking lamb for Easter to make me feel at home. This herb-roasted rack of lamb is incredibly earthy and delicious while still feeling light and springy. Roasting the lamb in the oven means minimal fuss and the two side dishes really complete the meal. Lamb can get very expensive around Easter-time so plan ahead!

Herb Roasted Rack of Lamb
Recipe modified from Bon Appétit
Serves 2
Ingredients:
  • 4 garlic cloves, minced
  • 5 sprigs of fresh thyme, lightly crushed
  • 5 sprigs of fresh marjoram, lightly crushed
  • 2 tsp coarse kosher salt
  • 2 tbsp extra-virgin olive oil, divided
  • Small rack of lamb (at least 6 chops)
Directions:
Mix garlic, thyme, marjoram, salt, and 1 tablespoon olive oil in a large Ziploc bag. Add the rack of lamb, massaging and turning to coat, and let marinate at room temperature for at least half an hour, up to an hour. 
Herb Roasted Rack of Lamb | hardparade.blogspot.com
Preheat the oven to 400f. After the lamb is done marinating, heat remaining olive oil in a large ovenproof skillet over high heat. Add lamb and cook until browned on both sides
Herb Roasted Rack of Lamb | hardparade.blogspot.com
Herb Roasted Rack of Lamb | hardparade.blogspot.com
Transfer the skillet to oven and roast the lamb to your desired doneness, about 10 minutes for medium-rare. Remove the lamb from the oven and skillet, placing on a platter to rest for at least 5 minutes. If you cut into the lamb (or any meat for that matter) before it has rested, you will lose all its delicious juices.
Herb Roasted Rack of Lamb | hardparade.blogspot.com
Separate individual lamb chops from the rack, plate with sides, and serve! 
*Keep scrolling down to learn how to make the sides pictured*
Herb Roasted Rack of Lamb | hardparade.blogspot.com
Celery Root & Parsnip Purée:
Recipe from Bon Appétit
Ingredients:
  • 1 cup 1/2-inch cubes peeled celery root
  • 1 cup 1/2-inch cubes peeled parsnip
  • 1 cup 1/2-inch cubes peeled Russet potato
  • 4 apples, cubed
  • Coarse kosher salt
  • 1/4 cup half-and-half, warm
Directions:
Peel and cube the celery root, parsnip, and potato. Combine in a large pot, adding enough water to cover and sprinkle generously with salt. Bring to a boil, reduce heat to medium and cook until the vegetables are tender, about 20 minutes.
While the vegetables are softening, cube the apples and add to a medium saucepan over medium heat with a tablespoon of butter. Sauté apples until soft and browned, about 5-7 minutes.
Celery Root & Parsnip Puree | hardparade.blogspot.com
Once the vegetables are soft, drain well and return to the pot over medium heat, stirring until all excess moisture evaporates. Add the apples to the pot and purée mixture to desired consistency using a blender, immersion blender, or potato ricer. Add warm Half-and-Half and stir until smooth. Season with coarse salt and freshly cracked pepper.
Celery Root & Parsnip Puree | hardparade.blogspot.com
Asparagus with Peas & Basil
Recipe from Gourmet
Ingredients:
  • 2 shallots, finely chopped
  • 3 tbsp unsalted butter
  • 2 lbs asparagus
  • 3/4 lb shelled fresh peas
  • 1/2 tsp kosher salt
  • 3/4 cup torn basil leaves
Directions:
Trim asparagus, getting rid of fibrous ends, cut into 1-inch pieces, and add to a bowl with the peas
Asparagus with Peas & Basil | hardparade.blogspot.com
Asparagus with Peas & Basil | hardparade.blogspot.com
Cook shallots in butter in a large saucepan over medium heat, stirring frequently until tender, about 4 minutes. Stir in asparagus, peas, salt, and 1/4 teaspoon fresh cracked black pepper. Then, seal skillet with foil, cooking over medium heat until veggies are tender but still have a bite - about 8 minutes. Tear basil leaves and stir into veggies.
Asparagus with Peas & Basil | hardparade.blogspot.com
Plate the celery root and parsnip purée and asparagus with peas and basil alongside the herb roasted rack of lamb, pair with a nice full-bodied red wine, and enjoy!
Herb Roasted Rack of Lamb with Side Dishes | hardparade.blogspot.com
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April 15, 2014

Boston, My Home - One Year Later

Last year on this very day, as I'm sure many of you know, there were two attacks at the Boston Marathon finish line. I don't need to rehash the events here, as the news has done a better job with the details than I ever could, but it was a day I, and this city, will never forget.

If you're a reader of this blog, you'll know that I live in Boston. If you are not a reader of this blog and this is your first time visiting: I am a Bostonian. I may be a New Jersey transplant, but I have called Boston my home for nearly 5 years and I plan on calling it home for another 50. I live and breathe and feel the pulse and beat of this city and a year later, I'm still sad.

Still sad that something so celebrated by our city was reduced to yet another plot to destroy us and our spirits and is now a day for "observation" and "commemoration."
Still sad that someone could have been at a place in their lives when nothing else made sense but to do this to us, to our city, to our people.
Still sad that lives were shaken, lives were shattered, and lives were lost.
Still sad that we live in a world where these kinds of events are not uncommon and that it only hits close to home when it literally hits close to home.

Still proud of my city and its people.
Still proud of the people running towards the blasts, not away.
Still proud of the runners who kept on running to local hospitals to donate their blood and their time.
Still proud of the firefighters, policemen, and emergency service workers that looked tragedy in the eye and put up a fight.
Still proud of the random acts of kindness by the people of Boston, offering up their homes and resources to help anyone in need.

And I'm proud to be a Boston because today, and everyday, we are Boston Strong.


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April 14, 2014

Meatless Monday: Cauliflower Steaks with Mushrooms, Capers, and Polenta

Cauliflower Steaks with Mushrooms, Capers, and Polenta | hardparade.blogspot.com
These gorgeous cauliflower steaks will make you feel like you're cutting into a meaty steak...almost. The caper infused brown-butter sauce spooned over the cauliflower and creamy polenta make this dish decadent without destroying your figure.

Cauliflower Steaks with Mushrooms, Capers, and Polenta
Recipe modified from Cooking Light
Serves 4, PointsPlus: 10
Ingredients:
  •  4 tbsp butter, divided
  • 1 1/2 tbsp canola oil
  • 2 garlic cloves, crushed
  • 2 large cauliflower heads
  • 4-oz. shiitake mushrooms
  • 4-oz. oyster mushrooms
  • 3 cups skim milk
  • 1/2 cup water
  • 2/3 cup quick-cooking polenta
  • 3 garlic cloves, thinly sliced
  • 1/4 cup white wine
  • 1/2 cup low-sodium vegetable broth
  • 1 1/2 tsp flour
  • 2 tbsp capers, chopped
  • 1 tsp lemon juice
  • 2 tsp thyme leaves
    • Additional thyme for garnishing
Directions:
  • Preheat oven to 450f
  • Heat 2 tbsp butter, canola oil, and crushed garlic cloves in a pan on medium heat until the butter melts and garlic is fragrant. Cool, set aside, and discard the garlic cloves
  • Carefully cut 2 "steaks" vertically from the center of the cauliflower heads. Set remaining cauliflower aside for another use
  • Brush both sides of the cauliflower steaks with the garlic oil mixture and bake for 15 minutes, or until browned. While the cauliflower bakes, mix the shiitake and oyster mushrooms with about 1/2 tbsp of the garlic oil mixture. Season with salt and pepper. After 15 minutes, turn the cauliflower steaks over and add the mushrooms to the pan, baking for another 10-15 minutes until the cauliflower is browned
  • While the cauliflower and mushrooms bake, bring milk and 1/2 cup water to a simmer. Gradually add the polenta, stirring with a whisk. Cooking for 3 minutes or until thick, season with salt and pepper to taste. Cover and keep warm
  • Melt 2 tbsp butter in a medium skillet over medium heat, cooking for 3 minutes or until brown and very fragrant. Add sliced garlic, cooking for 45 seconds and stirring frequently. Add wine, increase heat to medium-high and cook until about half of the liquid evaporates
  • Combine veggie broth and flour, add broth to pain and bring to a boil. Cook until slightly thickened then add in capers, lemon juice, thyme, and freshly cracked pepper. 
  • Spoon 3/4 cup of polenta onto each plate and top with 1 cauliflower steak, 1/3 cup mushrooms, and 2 tbsp sauce. Garnish with thyme and dig in!
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April 10, 2014

Craft Beer Baked French Fries

Craft Beer Baked French Fries | hardparade.blogspot.com
These beer baked french fries are crispy, crunchy, and most importantly of all - beery. You can really taste it in these fries so if you aren't a beer person, choose something light (and I mean light in flavor not calories)

Craft Beer Baked French Fries
Ingredients:
  • 3/4 lb potatoes
  • 1 bottle of beer
  • 3 cloves garlic, finely chopped
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
Directions:
Preheat the oven to 425f. Wash the potatoes and cut them into fries, cutting in half until you've reached your desired thickness. In a bowl, soak the cut fries in the beer for about 20 minutes, tossing once or twice
Craft Beer Baked French Fries | hardparade.blogspot.com

Drain the beer then toss the fries with the garlic, olive oil, salt, pepper, and smoked paprika
Craft Beer Baked French Fries | hardparade.blogspot.com
Spread into a single layer on a baking sheet
Craft Beer Baked French Fries | hardparade.blogspot.com
Bake for at least 40 minutes, up to an hour, depending on how crispy you like your fries, tossing at least once or twice during that time. Serve as a side or snack and pair with Victory Brewing Yakima Glory for a double punch!
Craft Beer Baked French Fries | hardparade.blogspot.com
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April 9, 2014

Slow-Roasted Pulled Pork

Slow-Roasted Pulled Pork | hardparade.blogspot.com
Slow-Roasted Pulled Pork | hardparade.blogspot.com
Let's talk about pork. I didn't grow up eating it very often and have only ever really enjoyed it in charcuterie form like speck and coppa. Ham kinda freaks me out and pork tenderloin always looked so familiar (like I was snacking on my own arm). After starting Weight Watchers and forcing myself to try more foods such as things that I once thought I didn't like (eggplant) and that I still don't like (celery), pork found its way onto our grocery list. A few piggy recipes have been flops (rosemary pork chops - ohhh, the texture) but this slow-roasted pulled pork knocked it out of the park. Sure, it's labor intensive but that's what Sundays are for, right?

Slow-Roasted Pulled Pork
Recipe slightly adapted from Cooking Light
Serves: 8, PointsPlus: 7, Serving Size: 3-oz. pork, 1 tbsp sauce
Ingredients - Pork:
  • 2 tbsp dark brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1 tsp salt
  • 2 tsp ground cumin
  • 1 tsp freshly ground black pepper
  • 1/2 tsp dry mustard
  • 1 (2.5-3 lb) boneless pork shoulder, trimmed
  • Cooking spray
  • 2 cups water, divided
  • 1/2 cup apple cider vinegar
  • 1/3 cup ketchup
Ingredients - Sauce:
  • 1/2 cup apple cider vinegar
  • 1/2 cup ketchup
  • 3 tbsp dark brown sugar
  • 2 tsp smoked paprika
  • 1 tsp chili powder
Slow-Roasted Pulled Pork rub | hardparade.blogspot.com

Directions - Pork:
Combine the first 7 ingredients in a small bowl, rub mixture evenly over pork and let it stand at room temperature for 1 hour
Slow-Roasted Pulled Pork | hardparade.blogspot.com
Preheat the oven to 225f. Place the pork on the rack of a roasting pan (or a DIY baking pan and + cooling rack) coated with cooking spray. Pour 1 cup of water into the bottom of the pan. Bake for 1 hour. Combine apple cider vinegar and ketchup in a bowl, brush the pork with the mixture (leaving rack in oven) and bake an additional 3 hours, basting every hour with the mixture. 
Slow-Roasted Pulled Pork | hardparade.blogspot.com
Pour 1 cup water into the bottom of the pan. Cover pork and pan tightly with foil and bake for an additional 3 hours or until a thermometer registers 190f. (The photo below was taken right before covering with foil)
Take pork out of the oven and let stand, still covered, for another 45 minutes. While the pork is resting, combine apple cider vinegar and remaining ingredients in a small saucepan. Bring to a boil for 5 minutes, or until thickened. Set aside until pork has finished resting
Slow-Roasted Pulled Pork | hardparade.blogspot.com
Shred the pork and serve with sauce. Enjoy it as is or top a bun with pickles and slaw for a delicious sandwich!
Slow-Roasted Pulled Pork | hardparade.blogspot.com
Slow-Roasted Pulled Pork | hardparade.blogspot.com
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