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Saturday, November 19, 2011

Pork Shoulder Roast, Steamed Mixed Veggies, Sauteed Brussels Sprouts

I got a seasoned pork shoulder roast on sale some time ago and put it in the freezer for an easy dinner. I had a crazy day/night ahead of me so I thawed the roast and put it in a small pan in the fridge. Then when I finally got us all home from school/work it was basically time to go right back out to gymnastics class. That worked out well because the roast needed to cook for an hour.

When I got back I turned the oven off but let the roast stay in to stay warm. I wasn't afraid that it would dry out because it had been packed in a marinade and was very moist to begin with, so I knew it could take the heat. I steamed a veggie mix in the microwave and the chopped the larger sprouts in half and steamed them on the stove top. I got some olive oil hot in a saute pan and then added the semi-steamed sprouts. When they were getting good color on them (golden brown and even darker in spots) I added about half a cup of chicken broth and slammed a lid on them and kept them on the heat for a few minutes to continue cooking. All done!

We had the kids in the bath by 7:30 on a night when they are usually up till 9! *Does happy dance* Maybe working has been good for me, I have been getting much more done lately!

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