Honey Balsamic Pulled Pork

Every time I try a new pulled pork recipe I think I have found the ultimate recipe.
Not so!

In reading the recipe I was skeptical of the honey/balsamic mixture…there is a lot of balsamic vinegar in this glaze.
But I decided to try it anyway.
And I’m glad I did!

It was hands down a family favorite and on my make again list!

To make it over the top don’t forget to make the Mustard Slaw to go with it!

Honey Balsamic Pulled Pork


2-3 lbs. Boneless Pork Roast
3 Cloves Garlic, minced
1 1/4 Water
1 c Balsamic Vinegar
3/4 c Ketchup
1/3 c Brown Sugar
1/3 c Honey
1 Tbl. Worcesershire Sause
1 1/2 tsp. Seasoned Salt
1 1/2 tsp. Onion Powder
1 tsp. Garlic Powder


Place pork roast in the bottom of your slow cooker. In a medium bowl, whisk together water, seasoned salt and garlic powder. Pour mixture over pork.

Cover slow cooker and cook on low for 8-10 hours (or on high for 4-5).

In the last 30 minutes of cooking, combine minced garlic, balsamic vinegar, ketchup, brown sugar, honey, Worcestershire sauce and onion powder in a medium saucepan over medium-high heat. Whisk everything together, then bring to a boil.

Cook for 15 minutes, or until thickened and able to coat the back of a spoon.

Once desired doneness is reached, remove pork from slow cooker and shred with 2 forks. Drain cooking liquids from and return pork to slow cooker, then stir in 1/2 honey balsamic sauce.
Serve, garnished with extra sauce, with burger buns.


So I’m Trying A New Coffee

I don’t fall for hype and I know there is NO easy way to lose weight.
And yes this could be considered a some-what pyramid scheme……but I’m trying it anyway and it looks like any money I may earn will be minimal at best as I have no intention of spending my free time trying to sell this stuff!!!!

If you drink coffee this might be for you.
Valentus Slimroast Coffee

I don’t know how or where I found this product but I did a thorough search for bad reviews and complaints and I just couldn’t find any.
It’s a tad spendy (something like $2.50 per cup) but that is WAY less than Starbucks (which I have cut out so I can pay for this!!)

I just had my first cup and expected it to taste like crap.
It didn’t and was actually quite drinkable!!!

Here is what the box says:
Controls appetite
Regulates sugar absorption
Regulates fax absorption
Promotes healthy energy (which I really REALLY need)
Promotes brain health & focus
Elevates mood (yep need this too!)

So hell….how can one go wrong!!!???

I have my own Valentus website and if you want to give this a try (or they have other products) please order through me.
If nothing else I may get points or something!

My site:
Java Fitness

Buffalo Chicken Tacos

Yes these are THAT good!
The chicken is a bit spicy however the dressing cools it down perfectly!

Buffalo Chicken Tacos

First you need to make the buffalo chicken.

Buffalo Chicken

2-3 chicken breasts (approx. 1 pound), pounded thin
3 tablespoons olive oil, divided

Buffalo Marinade
1/4 cup Frank’s Hot WINGS Sauce for more heat OR Frank’s ORIGINAL Hot Sauce for less heat
2 tablespoons honey
1 tablespoon lime juice
1 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon pepper

Buffalo Glaze
Reserved marinade (in directions)
1 tablespoon honey
1 1/2 teaspoons lime juice


Whisk together all of the Buffalo Marinade ingredients in a medium bowl. Measure out 1/4 cup and add to a shallow dish or freezer bag, along with 2 tablespoons olive oil. Add chicken and toss evenly to coat. Marinate in the refrigerator 2 hours up to overnight.
To the remaining marinade, make your Buffalo Glaze by whisking in 1 tablespoon honey and 1 1/2 teaspoons lime juice. Store in the refrigerator until ready to use.
Let chicken sit at room temperature for 15-30 minutes (time permitting).
Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze – for more heat, more glaze; for less heat, less glaze.
Let chicken sit at room temperature for 15-30 minutes (time permitting).
Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.)
Remove chicken from grill and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze – for more heat, more glaze; for less heat, less glaze.
*The chicken is flavorful but not very spicy without the glaze. You can completely customize the heat of the chicken by adding more or less glaze. The more glaze the spicier the chicken
*Try tossing the chicken with your favorite BBQ sauce – amazing!
*Chicken is incredible on sandwiches, in wraps, salads, tacos, etc.
*Total time does not include marinating chicken as this time will vary per individual.

And now the tacos……………..


1 recipe Buffalo Chicken, chopped
4-6 flour taco size tortillas (or 6-8 corn tortillas)
1/2 cup cheddar cheese, more or less

Corn Avocado Topping
1 cup chopped romaine lettuce
Corn from 1 ear of sweet corn
1 cup matchstick carrots
4 sticks celery, chopped
1 avocado, chopped
1 tablespoon lime juice

Blue Cheese Cilantro Ranch
1/2 cup real mayonnaise
1/2 cup sour cream ( may sub Greek yogurt)
3 tablespoons blue cheese crumbles
1/4 cup cilantro, packed
2 garlic cloves, peeled
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dry parsley
1 teaspoons dry chives
1/2 teaspoons dry dill
milk as needed

Garnish (optional)
Blue Cheese Crumbles
Lime juice


Buffalo Chicken: Prepare Buffalo Chicken according to directions.

Blue Cheese Cilantro Ranch: While your chicken is marinating, add all of the dressing ingredients to your blender and chop then liquefy until smooth, scraping sides down as needed and adding milk as needed to reach desired consistency. Chill until ready to use.

Corn Avocado Topping: Add all of the corn Avocado Toppings to a large bowl except avocados and toss until evenly combined. Add avocados and gently toss.

To assemble, melt cheese on tortillas in the microwave or stovetop then top with desired amount of Buffalo Chicken, Corn Avocado Topping and drizzle with Blue Cheese Cilantro Ranch. Garnish with additional blue cheese and lime if desired.


Teriyaki Chicken Casserole

Another recipe….
It’s easy and better yet…..good!
Voted a keeper.

Teriyaki Chicken Casserole


3/4 cup low-sodium soy sauce
1/2 cup water
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
2 Tablespoons cornstarch + 2 Tablespoons water
2 small boneless skinless chicken breasts
1 (12 oz.) bag stir-fry vegetables
3 cups cooked brown or white rice


Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray.

Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.

Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.

Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.

Meanwhile, steam or cook the vegetables according to package directions.

Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined.

Return to oven and cook 15 minutes.

Remove from oven and let stand 5 minutes before serving.

Drizzle each serving with remaining sauce.


Misc Videos

Happy Friday the 13th!!!!

May nothing weird or unusually creepy happen to you today.

I wanted to share a few videos with you.

Watch Ya’ Mouth
(uses dental cheek retractors which you can buy on ebay…or so the say!)

Can you imagine playing this after a few drinks!!!

And speaking of drinks….

Have you seen the Tipsy Bartender videos???!!!

Beyond awesome!

I have and play both an acoustic and electric guitar.
I find myself at least at this time really liking the electric and playing rock and roll.
I have an Aria but I’m really wanting something…..more???

I came across this video with side by side comparisons between a Les Paul, Telecaster and a Stratocaster.
I think it is a very good comparison and you can certainly hear the difference between the three.
To my ear I really like the Stratocaster.
Take a listen.

And speaking of Stratocasters….
Which is better…..
American made or Mexican made?

For me I’m not out to buy something as a collectible to hang on the wall and gather dust (at least not at this time heh heh)
I want to play the damn thing!
After watching this comparison for me value wise I have no problem buying the Mexican made one at half what the American made ones are.
After all…..they are pretty much the same thing.

That’s it for for today.

I’m going to enjoy the rest of my day.
It’s supposed to hit 85 degrees!!!!
I might have to make one of the Tipsy bartender’s drinks!

The Sound of Silence

I have always loved the Sound of Silence from Simon & Garfunkel.
I love the lyrics and the music and for reasons still unclear to me it always evokes a somewhat emotional response.

I hate to say it…..
I really do…..
But there is a way better version of this song

I love the lyrics
I love the music
I LOVE his voice

And now….

The Sound of Silence performed by the heavy metal group….Disturbed!!!
(utterly fantastic!!)

Slow Cooker Korean Beef

I made this yesterday and much to my surprise it was very good!!!
Everyone voted this a keeper.

Slow Cooker Korean Beef


1 cup beef broth
1/2 cup reduced sodium soy sauce
1/2 cup brown sugar, packed
4 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoons freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1/2 teaspoon onion powder
1/2 teaspoon white pepper
3 pound boneless beef chuck roast, cut into 1-inch cubes
2 tablespoons cornstarch
1 teaspoon sesame seeds
2 green onions, thinly sliced


In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.

Place chuck roast into a 6-qt slow cooker. Stir in beef broth mixture until well combined.

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.

Serve immediately, garnished with green onions and sesame seeds, if desired.