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Greek Pork Souvlaki


With all the warm weather and sunshine we’ve been having (i’m going to ignore the fact that Mother Nature was trying to snow today) I have been getting really excited for spring! One of my favourite things about spring and summer is all the BBQ I don’t have to do but get to enjoy. My hubby is in charge of that department. I have purposely avoided all BBQ lessons in an attempt to keep it from becoming a part of my cooking resume. I like passing the buck (literally) over to my hubby when it’s that time of year. Firstly, it gives me a break in the kitchen since I only have to prepare the side dishes and secondly, I’m positive the result of me BBQ’ing would be charcoaled remnants of meat, a lack of all facial hair, third degree burns or a spontaneously combusting propane tank flying through the neighbours fence. So I steer clear of that genre of cooking.  But with the deck free of snow and the sun shining, I am more than happy to try some new recipes and send my hubby outdoors.

These souvlaki skewers were part of our greek dinner the other weekend and not only were they amazing but so easy to prepare! I chose pork but you could use whatever preference of meat you like. We served them aside greek salad, pita’s and tzatziki and lemon rice (recipe to come). I hope you like them!

Happy Monday everyone!


  • 1/2 cup olive oil
  • 3 cloves garlic
  • 1 tsp fresh rosemary
  • 1 tsp fresh thyme
  • 1 tsp fresh oregano
  • 2 lemons juiced


 1. In a glass dish, mix all ingredients. Place cubed meat pieces into the mixture and toss to evenly coat. Cover and marinate in the refrigerator 8 hours or overnight.
2. Place marinated meat on skewers and BBQ or bake in the oven. (If you are using wooden skewers, make sure to soak them in warm water for at least 20 minutes before using)
Barbecuing is one percent inspiration, and ninety- nine percent perspiration. – Thomas Edison

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Rootbeer Pulled Pork


Okay let’s just start by saying that this post seems a little contradictory since I love pigs, almost as much as I love cows. Yet I eat them both. So what do I have to say for myself?! I choose to be ignorant and not  think about it too much. But for those of you that are vegetarian….read no further! Speaking of pigs, I will forever be trying to convince my hubby to let me get a miniature pot-bellied pig. Okay THEN I will stop eating pork. Some of you may have already turned up your nose at the thought of a pet pig (pun intended… haha) but let me plea my case to you. After all….the more practise I get at convincing other people the better my odds are at home. Pigs can be trained to do more tricks than dogs because they are extremely smart, so much as to be placed fourth in rank of intelligence. The order being: humans, primates, whales than pigs. Not only are they very smart, they are hypoallergenic, and litter box trained. What more could you ask for in a pet? I even tried to bribe my husband by saying I would cook him bacon everyday for a year if he let me get a pig. To my dismay, my begging still hasn’t swayed him yet. In the meantime I guess the only pig I’ll have will be sandwiched between two buns! This recipe is by far my favourite. It’s packed with flavor, healthy and a great sidekick to fresh coleslaw. Enjoy!


  • 1/2 cup onions, finely chopped
  • 1/2 cup ketchup
  • 1/2 cup barbecue sauce
  • 1 can rootbeer
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tbsp brown sugar
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 lb boneless pork roast


1. Combine all ingredients except roast in the slow cooker and mix well.
2. Add roast, cover, and cook on low for 8 hours. Then remove roast and shred meat.
3. Place meat in large bowl and add sauce mixture to the meat. (That way you can choose your desired thickness)

Serve on warm buns aside a fresh salad. Enjoy!

Think P.I.G – that’s my motto. P stands for Persistence, I stand for Integrity and G stands for Guts. These are the ingredients for a successful business and successful life. ~Linda Chandler

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Slow Cooker BBQ Ribs

My brother was staying with us for a few weeks when he moved back to town last month. I’m so glad he’s back home and I was soooo excited to have some company in the early afternoons when I get off work early. But that posed a problem. Now I was feeding two grown men and myself (and I can out eat both of them on a regular basis) So I had to expand my usual light dinners to a much more meat-and-potatoes friendly menu. I told my brother I’d treat him to some homemade slow cooked ribs even though I’d never made ribs before. Now that is sibling love if I ever heard of it.

So I made an easy BBQ sauce and cooked them all day in the slow cooker while I was at work. My house smelled like a steakhouse when I walked in the door and my brother loved the ribs! The sauce was great over rice as well. He is a true rib connoisseur so I knew they were good. This picture was the ONLY chunk of ribs that stayed in one piece pulling them out of the pot. The rest literally fell off the bone. And baking them first made a huge difference in sealing the juices in. Hope you like it!


  • 4 pounds pork baby back ribs (enough to fill a 9 x 13 baking dish)
  • salt and pepper to taste
  • 1 cups ketchup
  • 1 cup BBQ sauce
  • 1/2 cup chili sauce
  • 1/2 cup packed brown sugar
  • 4 tablespoons vinegar
  • 2 teaspoons dried oregano
  • 2 teaspoons Worcestershire sauce
  • several dashes of hot sauce (depending on taste)


1. Preheat oven to 400 degrees F

2. Place ribs in a shallow baking pan. Season ribs with salt and pepper. Brown in oven 15 minutes. Turn over, and brown another 15 minutes. Drain fat.

3. In a medium bowl, mix together the ketchup, BBQ sauce, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, and hot sauce. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.

4. Cover, and cook on Low 6 to 8 hours, or until ribs are tender. Enjoy!

A smiling face is half the meal. – Latvian Proverb