Today's recipes

Thanks for having us Karen. The girls had sooo much fun! I
will post my recipes when I get home from the camper...

I can't WAIT for your pork recipie - it's something even hubby would eat.  And that's saying something!

Sounds great.  That pork recipe was a big hit!  Eddie loved it as did I... and I know Becky would have too, but there wasn't any left by the time she got to it.  Haha!

Karen

wanted to let everyone know I had forgotten the dill in the faux potato salad.  I went back and edited to add.

And Karen thanks so much.  I can't believe how much food there was and how much variety.  It was good to see everyone, new and old since I hadn't been able to make a class since February.

Lisa Mc

Ok, back from our camping adventure and back to work, so time to get caught up on the OH stuff...lol.

Pork and Sweet Potato Skewers

I cut up 2 pork tenderloins (cubed kinda) and marinated them for a day or so.  Marinade recipe to follow...
4 or 5 sweet potatoes peeled and also kinda cubed or whatever shape they turned into.

Microwave the potatoes once cubed in a microwave safe bowl, covered for 4-5 minutes or until tender.  I put some water in the bowl too, I guess a few tablespoons. 

I used wooden skewers soaked for about 30 minutes.  Alternate pork and sweet potato and grill.  That's about it.  Super easy....

My Marinade

Equal parts of italian dressing and BBQ sauce
Splash of steak sauce

Mix all items together and put in bag or container with meat of your choice.  Its great with pork (like Saturday) and also great with venison steaks. 

Now as far as the BBQ sauce goes.  I normally use store bought stuff, but for Saturday I made sugar-free homemade stuff.  I used Lynn's recipe she posted last week under the Baked Bean thread.  It was excellent!  Here is the recipe, again, my thanks to her....

Sugar Free BBQ Sauce

1 tbsp canola or extra virgin olive oil
1 cup onion, minced
2 garlic cloves, minced
2 beef bouillon cubes
1/2 cup ho****er
3 (6oz.) cans tomato paste, divided
1 cup SPLENDA® No Calorie Sweetener, Granulated
3/4 cup worcestershire sauce
3/4 cup Dijon mustard
3 tbsp liquid smoke, hickory flavoured
1 tsp salt
1/2 cup cider vinegar
1 tbsp Tabasco (+ 1 tsp. for spicier sauce)  NOTE - For Saturday's sauce I used Tiger Hot Sauce because I like it more than tobasco. 

INSTRUCTIONS

Place oil in a large saucepan. Add onions and garlic. Saute over medium heat until translucent (approx 2-3 minutes).

Mix the bouillon and water until partially dissolved. Add bouillon mixture and all remaining ingredients to the saucepan. Stir well using a wire whisk.

Simmer, uncovered, 25-30 minutes to allow flavours to meld. Stir frequently. Refrigerate overnight in a non-metallic container. Sauce is best if prepared a day before using. Keeps well, refrigerated, for 1 week.

NOTE: Best if refrigerated overnight before using!

• Preparation Time: 10 minutes
• Cook Time: 45 minutes
• Makes: Makes 4 Cups (32 oz) (or 42 3/4 oz. servings)

Thanks for posting this - they were REALLY yummy! and I can't wait to make them!

K.