February 15, 2012
Ever try to shred chicken to make enchiladas or maybe pull pork for a sandwich? I have always used the two forks method which gives you nicely shredded meat but also leaves you with hand cramps, bent forks and at least a half hour of your life wasted. Ron sent me this blog post the other day and I didn't believe it until I tried it. All you have to do to EASILY shred chicken (or any other meat I would imagine) is throw the warm meat in your kitchen aid mixer with the paddle attachment and let 'er rip. You will have perfectly shredded meat in seconds. The longer you let it go, the finer the shred. Love it!
February 13, 2012
I first saw this recipe for Southernized Italian Wedding Soup on Deep South Dish. I loved the idea of using up some frozen collard greens and black eyed peas I had leftover from new years so I gave it a shot. It was delicious and SO filling. I think this recipe could really help stretch a buck if you are feeding a large family. I did tweak the recipe a little so if you want to see the original please click on one of the links above. Enjoy!