Slow-Cooked Sweet & Sour Pork

Right before the hubs and I got married I used my rewards points from a system where I worked to purchase a crock pot.  I never had one before and I thought hey, I'm getting married, I should probably learn to make something more than ramen noodles...

Fast forward 2 years, that same crock pot sits on a shelf above our washer and dryer.  Covered in dust.  Opened but never used.  We were moving and in an effort to clear out any unnecessary items rather than move them, I cut my loses and sold the crock pot.  I'm sure it's happy in it's new home.  I really did have the best of intentions...

Fast forward 1 more year, I found a recipe I really really really wanted to try but it required a crock pot.  Well crap.  I would never be able to convince the hubs that I needed to buy one.  He saw the amount of dust on the first one.  Luckily my wonderful MIL has 2!  So I borrowed!  The great thing about borrowing from family is it can sometimes turn into keeping ;)

So to thank my MIL for allowing me to 'borrow' her crock pot, I'm going to share all slow cooker meals this week - my way of proving this one has no dust! :)

INGREDIENTS:

2 pounds pork shoulder butt country style ribs

1 can (10.75 ounces) tomato soup

3 tablespoons apple cider vinegar

3 tablespoons soy sauce

1 & 1/3 cups water

1/2 cup packed brown sugar

4 cloves garlic, minced

1/4 cup pineapple juice - reserve from pineapple chunks can

1 can pineapple chunks in juice, drained (except for that 1/4 cup above)

1 bag (12 ounces) frozen broccoli cuts

LETS COOK:

Add all of the ingredients through the pineapple juice to the crock pot.  Stir to combine.  Cook on low for 8-9 hours.

During the last 45 minutes of cooking, add the pineapple chunks and frozen broccoli.  Stir and continue cooking as directed.

Optional: serve over rice

RECIPE INSPIRED BY: Food On The Table

Be sure not to miss KITCHEN WEEK @ Bear Rabbit Bear Crafts

August 12-18, 2012

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Mom's Test Meal Mondays #1

Welcome to the first ever Mom's Test Meal Mondays link party!! I am so happy to have you here!!

I have such a horrible sweet tooth so I had to pick desserts for the first week!  It was just a given!  A balanced diet is a cookie in each hand, right??

I can't wait to see what you've been cooking!  Let's get this party started!!

A few simple suggestions first:

• Please stick to the theme for the week and only link up your recipes that go with the theme. Please link up a max of 5 recipes that match the week's theme.
• I would love to have you as a new friend via GFC, Twitter, FB, or any other social media you might prefer ~ You can find all of my links in the sidebar {& as long as your site info is included in your profile or you leave me a link in your comment ~ I will follow you back!}
• Please feel free to grab the button in the sidebar or add a direct link back to the week's party that you are linking up to
• And finally, go make some new friends ~ spend a few minutes checking out some other recipes that you might want to try out yourself & comment!  Everyone loves comments!!

Starting this next Monday, August 6,

I will be joined by a weekly co-host for

Mom's Test Meal Mondays.

If you are interested in co-hosting, email me at

momstestkitchen (at) yahoo (dot) com

 

THIS WEEKS THEME: DESSERT RECIPES

NEXT WEEKS THEME: CHICKEN RECIPES

Be sure to join in the fun for

KITCHEN WEEK @ Bear Rabbit Bear Crafts

August 12-18, 2012

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My Weekly Menu

MONDAY:
4 Ingredient Pizza Bake

TUESDAY:
Pasta with Zucchini, Tomatoes & Lemon Yogurt Sauce

WEDNESDAY:
Pineapple & Vegetable Fried Rice
Eggrolls

THURSDAY:
Zucchini Parm Sandwiches

FRIDAY:
Dijon Pasta Bake

SATURDAY:
Date Night

SUNDAY:
Slow-Cooked Buffalo Chicken Sandwiches

Be sure to join in the fun for

KITCHEN WEEK @ Bear Rabbit Bear Crafts

August 12-18, 2012

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THIS MENU PROUDLY LINKED TO: OrgJunkie

A Few Reminders

Hey y'all!  I hope everyone has had an awesome week!

I want to say Welcome to all the new followers of Mom's Test Kitchen via GFC, Twitter, FB, etc... I'm so happy to have y'all as friends!!  {If you've followed me & I haven't followed back, please leave me a comment so I can make sure to return the love ~ just please leave your site link in the comment!}

I wanted to take a minute and give y'all a few reminders about what's going on here at Mom's Test Kitchen!  This week has been so busy with so many different things happening, I want to make sure all of y'all know what the heck's going on!

• If you haven't already, be sure to link up your Twitter profile to this week's Meet & Tweet!  If we have over 300 participants one lucky linker is going to win 250 free business cards for their blog!  Plus, it's a great way to meet new friends!
• Also, if you missed it yesterday, I did my first guest post ever at The NY Melrose Family!!  So exciting!  I shared a great slow-cooked pulled pork recipe and I'm also hosting a giveaway for a $20 gift card to Hobby Lobby!!  So make sure you head on over & check out the recipe & enter to win the gift card!
• Don't forget that this coming Monday we will be kicking off Mom's Test Meal Monday's!  It will be a themed linky party that will go live every Monday and run for the week!  For the very first week we'll be linking up desserts so get those recipes ready to show off on Monday!!
• And lastly, I hope you've all noticed the new little button at the top of my sidebar ~ coming in August will be Kitchen Week hosted by Bear Rabbit Bear Crafts!  It's going to be a great week centered around the heart of the home!  There are going to be some great women sharing tutorials and there will be giveaways of some pretty cute things if I do say so myself!  So mark your calenders ~ the fun starts August 12th!!

Alrighty then, I think that's everything I wanted to make sure y'all knew about! 

Class dismissed!

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Meet & Tweet

I heart Thursdays! I love the opportunity to meet so many new friends.

Last week we had a record breaking turnout with over 200 link up's! AMAZING!

This week I'm raising the bar just a little more....

If we can get to 300 link up's, one lucky person is going to win 

250 custom business cards for their blog. How cool is that?!

Now let's get this PAR-TAY started! 

Ready to make new Twitter friends?
Sweetness, just follow the rules.


RULES:
Link up your Twitter account, not your blog.
Follow your host and co-hosts. {The first 8 in the linky.}

HOST: Laura from Our Reflection

Thanks so much to my amazing co-hosts:


Maria from Agape Love Designs
Erin from Pretty, Polished, Perfect.
Mar from Raising Bean
Jamie from Moms Test Kitchen
Amanda from Tales from a Far
Brittany from Bee Little Queen
Elizabeth from La Vita e Bella

Loving this hop? Shout it out to all your friends!

The more the merrier.

Tweet
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Co-Host spots for August are now available. Interested?

Email me for details at momsgonnasnap@gmail.com.

Thanks so much for linking up today!

Hope you've had fun and made some amazing new friends.

Save the Date! Next Hop: 8/2

Grab a button and add it to your blog!

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Busy Busy Day Tomorrow...

Y'ALL, BUT I LOVE IT!!!!!  Does that make me crazy???

I wanted to take today and give everyone a heads up about some fun things going on tomorrow, Thursday the 26th!

First off, I am so excited about this!!  I am doing my very first ever guest post at The NY Melrose Family for Jenny while her & her family are away on vacation!  And I would just like to say how wonderful it was to work with Jenny!  She helped me soooo much!!!!!

I'm sharing a great slow-cooked pork recipe so I would love for you to go check it out!  I'm also hosting a giveaway with my post ~ a $20 gift card to Hobby Lobby!!  Who doesn't need new pretties for their home???

And second, I'm so excited about this too!  I am one of the co-hosts for the Meet & Tweet with Laura over at Our Reflection tomorrow!  This is such a fun link party!  If you've never checked it out you really should!! It's a great way to 'tweet' new friends!!

So I hope y'all will stop by tomorrow and check out all the different places I am going to be! 

Be sure to join in the fun for

KITCHEN WEEK @ Bear Rabbit Bear Crafts

August 12-18, 2012

 

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Glazed Pork Chops

The other day I was looking through my Recipe page.  I had made a few updates, was debating making a few more.  While I was looking at things, something caught my eye.  I haven't shared a single Main Dish recipe that consists of something other than chicken or vegetables!  Y'all I promise we don't sit around this house eating nothing but birds!!!

So, I proudly present to you the first ever pork recipe presented at Mom's Test Kitchen!

Ta-Da!!

INGREDIENTS:
4 boneless pork sirloin chops
3/4 cup packed brown sugar
3 tablespoons Dijon mustard
4 tablespoons soy sauce
1 tablespoon spicy brown mustard
1 tablespoon vegetable oil
salt & pepper for seasoning

LETS COOK:
1. In a small bowl, combine the brown sugar, both mustards and soy sauce.
2. Season the pork chops with salt & pepper and then place in a gallon size Ziploc bag or in a shallow dish.  Add the marinade to the pork chops, cover or seal and chill 30 minutes to 1 hour.
3. Preheat a large skillet over medium-high heat, lightly oil the skillet.
4. Remove the pork from the marinade, reserving the marinade.
5. Pan sear the pork in the skillet until cooked through, about 5 minutes on each side.
6. In a small saucepan, bring the reserved marinade to a boil and cook, stirring occasionally, until heated through, about 2 minutes.  Pour over the pork chops before serving.


NOTES:
*I served this with the Roasted Cauliflower Bites


RECIPE INSPIRED BY: Food On The Table

Be sure not to miss KITCHEN WEEK @ Bear Rabbit Bear Crafts

August 12-18, 2012

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THIS RECIPE PROUDLY LINKED TO: Couponing & Cooking, My Favorite Finds, Jam's Corner, Love Bakes Good Cakes, The NY Melrose Family

Jello Aquariums

DISCLOSURE: I have never had Swedish Fish prior to making these aquariums!

 

These little aquariums are one of the snacks I made for Princess P during our letter 'A' week.

INGREDIENTS:
1 box (3 ounces) blue jello
1 cup boiling water
1 cup cold water
gummy fish - I used Swedish Fish being that it was the only kind I could find at the store
clear plastic cups - I used shot glass size found at the dollar store
small baking sheet (optional)

LETS COOK:
1. Prepare the jello according to the package directions.
2. Pour the jello into your clear plastic cups filling them about 3/4 of the way full - I placed the glasses on the small baking sheet so they were easier to move in and out of the fridge
3. Place the jello into the fridge to set for about an hour to two hours.
4. Put a gummy fish face down into the jello - this is where I had the problems - I assumed that Swedish fish would be similar in size to gummy bears - sadly mistaken, they were as big as the glass!
5. Place the cups back in the fridge for 2 more hours to fully set.

Serve these immediately!  The fish become nasty as they sit in the jello.  We had these as snack in the afternoon and by the time the hubs got home from work maybe 2 hours later they were already starting to turn gross.


RECIPE INSPIRED BY: Come Together Kids






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Toddler Time ~ Coffee Filter Angel

I kid you not, I spellchecked Angel a half dozen times
because it just did not look right!!

This would be a fun craft for Christmas time!


SUPPLIES:
2 pieces of construction paper (1 white, 1 color of choice)
2 coffee filters
paint
pipe cleaner - preferably matching the second piece of construction paper
glue


LETS CREATE:
1. Start by letting your toddler finger paint the coffee filters - be sure to do this outside or on top of newspaper - the paint will go through the coffee filter onto whatever surface they are on.
2. Once they are done painting, set the coffee filters aside to dry completely.
3. While the coffee filters are drying, draw and cut out the Angel's body from the colored piece of construction paper - I used a spice bottle to trace for the head and then a ruler to help draw the straight lines down for the body - you want sort of a keyhole shape.
4. Make a halo out of the pipe cleaner by twisting one end into a circle - you can cut off excess from the other end if you need to so its not as long to glue under the angel.
5. Once your coffee filters are dry, fold them into fourths - you'll want the most colorful side to show as the top of the angel's wings.
6. Glue the angel's body to the piece of white construction paper.  Before the glue sets, slide the halo under the angel's head and slide the coffee filters under the body for wings.  Press the angel down to help secure the glue around the halo and wings.


ACTIVITY INSPIRED BY: No Time For Flash Cards







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THIS ACTIVITY PROUDLY LINKED TO: Raising Bean 

Toddler Time ~ Alligators

Is this not just the cutest thing ever??  I think I had as much fun with this one as Princess P did!

SUPPLIES:
2 pieces of construction paper - 1 white, 1 color of choice
crayons
scissors
glue
1 pair of googly eyes


INSTRUCTIONS:
1. On the piece of white construction paper, draw a large capital A.
2. Let your toddler color all over the page with the A.
3. Once they are done coloring, cut out the A. 
4. From the extra parts of the white paper, cut out 6-8 small triangles for the alligators teeth (depends on how large you made the A) and 2 large triangles to sit under the eyes.
5. Glue the A down sideways on to your second piece of construction paper - I let Princess P pick out her color.
6. Glue the teeth to the inside of the A's legs.
7. Glue the larger triangles to the top of the A for the eyes. 
8. Then glue the googly eyes on top of the large triangles - I also let Princess P pick out her eyes - I had a bag of all different sizes.


ACTIVITY INSPIRED BY: No Time For Flash Cards






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THIS ACTIVITY PROUDLY LINKED TO: Raising Bean, Delicate Construction

Toddler Time ~ Apple Collages

Now that Princess P has turned 2, I've been trying to do more activities with her during the day.  I don't really know why I decided that 2 should be the age to start trying an actual 'structured' activity but it's been working.  She loves doing little arts & crafts projects!

I try to focus on one letter at a time, we've been doing a week time frame right now and it seems to work well for her.  I know that quite a few of y'all that read my posts are mom's so I thought I would take this week off from recipes and share some of the 'A' activities we did.

SUPPLIES:
3 pieces of construction paper - 1 white, 1 red, 1 green
black marker or pen to draw an apple shape
glue


INSTRUCTIONS:
1. On the white piece of construction paper, draw 2 apples - I simply traced a circle shape and then drew a stem with a leaf.
2. Tear the sheets of green and red construction paper into small pieces.
3. Fill in your apple shapes with glue.
4. Let your toddler go to town putting the pieces of red and green paper on their apples!


ACTIVITY INSPIRED BY: Impress Your Kids






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My Weekly Menu

MONDAY:
Leftovers of the Honey Bourbon Chicken

TUESDAY:
Thai Chicken Pizza

WEDNESDAY:
Vegetable Quesadillas with Cilantro Lemon Dressing
Chips & Homemade Salsa

THURSDAY:
Cilantro Thai Chicken
Cilantro Coleslaw

FRIDAY:
Tomato & Mozzarella Pasta

SATURDAY:
Date Night

SUNDAY:
Creamy Chicken & Rice






THIS MENU PROUDLY LINKED TO: OrgJunkie

Chocolate Covered Cherry Minis

Growing up, my mom made a fruit salad that I loved.  It had peaches, pineapples, strawberries, bananas all mixed in a vanilla pudding & Tang sauce.  Delicious. 

But the best ingredient was maraschino cherries.  My mom would have to buy the largest jar she could find because my sister and I would fight over them.  20 years later and we still fight over the cherries.

So when my sisters birthday came around this year, I knew I had to somehow incorporate our lifelong competition into her dessert.  So I took another favorite of ours, the chocolate covered cherry, and turned it into a cupcake.

INGREDIENTS FOR CAKE:
1 box chocolate cake mix
2 eggs
1/2 cup butter, softened
1/4 cup sour cream
1/2 cup chocolate milk*
Maraschino cherries - enough to include one with each cupcake - I used 48

INGREDIENTS FOR CHERRY FROSTING:
8 oz sour cream
3/4 of a 8 ounce tub of whipped cream
1 & 1/2 cups powdered sugar
4 tablespoons cherry juice for the jar of Maraschino cherries


INSTRUCTIONS:
1. Preheat the oven to 350 degrees.  Line a mini muffin tin with baking cups.
2. In a large bowl, whisk together the eggs, butter, sour cream and milk until blended.
3. Add the cake mix and beat with a mixer on medium speed for about 2 minutes.
4. Fill the baking cups halfway full with the cake mix.
5. Place one cherry in the center of each cupcake.
6. Bake for 10-15 minutes or until a toothpick inserted in the cupcake comes out clean - just remember the cherry is there in the middle :)
7. Let the cupcake cool for a few minutes in the pan and then allow them to cool completely on a wire rack before frosting.

While the cupcakes are cooling (or baking, whichever works for you) make your frosting:
1. In a large bowl, combine the sour cream, whipped cream, powdered sugar and cherry juice.
2. Beat with chilled beaters on medium speed until fluffy - it took a few minutes to get it fluffy.
3. Store in the refrigerator until ready to use.

NOTES:
*You can use regular milk in making the cupcakes - I simply like to use chocolate milk when making a chocolate cake - I think it enhances the chocolate flavor.


Any family food fights in your house?

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 THIS RECIPE PROUDLY LINKED TO: Crazy For Crust

Spinach Cheese Dogs

Even though Princess P likes everything that is included in this recipe, I couldn't get her to eat it all combined in the wrap.  She just wanted nothing to do with it.

But luckily I have the Hubs, my walking garbage disposal ~ No food goes to waste in this house :)

INGREDIENTS:
1 can (4 ounces/4 rolls) crescent rolls
4 hot dogs
2 slices cheese
4 fresh spinach leaves


INSTRUCTIONS:
1. Preheat oven to 350 degrees.
2. Separate the crescent rolls into triangles.
3. Slice the cheese diagonally.
4. Lay the cheese triangle on top of the crescent roll so that the points of both the cheese and roll are facing away from you.
5. Lay the spinach leaf on top of the cheese.
6. Place the hot dog on top of the spinach.
7. Wrap the dough around the hot dog.
8. Place on an ungreased cookie sheet and bake for 10-12 minutes or until golden brown.



RECIPE INSPIRED BY: Pillsbury

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Spicy Ranch Chicken

The sauce on this dish was actually really good but it almost took on a honey mustard taste rather than a ranch taste.  So if you aren't a huge fan of honey mustard I probably wouldn't give this one a try...

I served the chicken with roasted red potatoes and they were absolutely delicious dipped in the extra sauce!!

INGREDIENTS:
1 pound chicken tenderloins
2/3 cup ranch dressing
1/3 cup spicy brown mustard
3 tablespoons brown sugar


LETS COOK:
In a small bowl, combine the dressing, mustard and brown sugar.  Stir until most of the large clumps of sugar are broken apart.  Place your chicken in a gallon Ziploc bag and pour all but 1/2 cup of the dressing mix over the chicken.  Seal the bag and gently toss to coat the chicken.  Place in the refrigerator and allow the chicken to marinate for 4-5 hours or up to overnight.

Cook chicken in a non-stick skillet over medium high heat until done - chicken is no longer pink and juices run clear.  The outside of the chicken will be well browned.

Serve chicken with reserved 1/2 cup dressing mix as dipping sauce.*

*Optional - While the chicken is cooking heat the reserved 1/2 cup of dressing mix in a small saucepan over low heat, stirring occasionally.  Spoon over cooked chicken.



RECIPE INSPIRED BY: French's











Print Friendly LIKE Mom on Facebook ~ FOLLOW Mom on Twitter ~ FOLLOW Mom on Pinterest  Like This Recipe?You Might Also Like These ~ BBQ Ranch Pasta Salad Chicken Pasta Salad Chicken Sliders w/ BBQ Mayo 

Caramelized Chicken with Chipotle Tomato Sauce

WARNING>>> 

this sauce has hhhheeeeeaaaatttttttt!

Use less peppers if you aren't a fan of spicy!

And don't be fooled by the first bite - it gets hotter and hotter as you go!!!

But isn't it pretty??

INGREDIENTS:
1 pound chicken tenderloins
1 tablespoon vegetable oil
salt & pepper to taste
5 Roma tomatoes
4 chipotle peppers from a can of chipotle peppers in adobe sauce
1/2 cup mayo
pinch of sea salt


LETS COOK:
For the chicken: pat the chicken completely dry with paper towels.  Season both sides with salt & peppers.  Heat the oil in a large skillet over medium-high heat.  Once the oil is hot, add the chicken and just let it sit and cook until it is golden.  Flip and cook until the other side is golden - add more vegetable oil if necessary when flipping.

For the sauce: combine all ingredients in a food processor and puree.  Store covered in the refrigerator until ready to serve.

To serve: spoon the sauce over the chicken

NOTES:
*I did serve the sauce chilled from the fridge - I had not made it that much earlier from making my chicken to let it get too cold but I am always scared about heating up mayo so I just let the heat from the chicken and pasta warm the sauce.
*I served this on top of angel hair pasta



RECIPE INSPIRED BY: Spabettie

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THIS RECIPE PROUDLY LINKED TO: Couponing And Cooking, Jam's Corner, Addicted To Recipes, Love Bakes Good Cakes, White Lights On Wednesdays, The NY Melrose Family, Eat At Home, DJ's Sugar Shack, 5 Days 5 Ways, Sunflower Supper Club, Simple Living With Diane Balch, Blissful & Domestic, Gooseberry Patch

My Weekly Menu

MONDAY:
Honey Mustard Turkey Sandwiches
French Fries

TUESDAY:
Chili-Lime Pork Chops
Cilantro Lime Rice

WEDNESDAY:
Crispy Thai Turkey Wraps
Chips

THURSDAY:
Cilantro Chicken
Mexican Rice

FRIDAY:
Creamy Broccoli Pasta

SATURDAY:
Date Night

SUNDAY:
Slow-Cooked Honey Bourbon Chicken
Rice

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THIS MENU PROUDLY LINKED TO: OrgJunkie

Honey Garlic Fried Chicken : Crazy Cooking Challenge

Welcome to Challenge #11 for the Crazy Cooking Challenge but for me Challenge #1!!  I have been following Mom's Crazy Cooking for awhile and I always enjoy seeing the challenge posts.  I'm so excited to now be apart of those challenges!  And I was so excited when I saw July's challenge was Fried Chicken because I knew exactly what recipe I was going to try! 

When I first saw this chicken recipe from Rock Recipes, I knew it would be one the Hubs and I would love!  And to say we loved it would probably be an understatement!  Let me put it to you this way - the next day after I made this chicken, the Hubs asked me what we were having for dinner and before I could even answer he says "that chicken last night was so good".  I think maybe he was trying to hint at what he wanted for dinner...

INGREDIENTS FOR FRIED CHICKEN:
1 pound chicken breast cutlets, thinly sliced
1 cup flour
1 teaspoon seasoned salt
1 teaspoon fresh ground pepper
1 tablespoon ground ginger
1 tablespoon ground nutmeg
1 teaspoon thyme
1 teaspoon ground sage
1 tablespoon ground paprika
1/2 teaspoon crushed red pepper
3 eggs
6 tablespoons water
oil for frying - I used Vegetable

INGREDIENTS FOR HONEY GARLIC SAUCE:
1 tablespoon olive oil
6 cloves garlic, minced
1 & 1/2 cups honey
1/2 cup soy sauce
2 teaspoons fresh ground pepper


LETS COOK THE CHICKEN:
1. Start by combining the flour, salt, pepper, ginger, nutmeg, thyme, sage, paprika and crushed red pepper in a shallow bowl.
2. Make an egg wash by lightly beating the three eggs and water in a second shallow bowl.
3. Pour your oil into a large skillet and heat over medium to medium-high heat.  I kept my stove on a 6 out of 10 setting.
4. While the oil is heating, dip the chicken into the flour and seasoning mixture.  Dip the chicken into the eggwash and then dip the chicken back into the flour mixture.  Be sure to press the chicken into the flour mixture the second time to make sure you get a good coating.  Lightly shake off any excess flour.
5. Add the chicken to the hot oil and gently fry until golden brown and crispy on both sides, about 5 minutes per side.  If you are using the thin sliced chicken breasts, this should be more than enough time to make sure that the chicken is cooked through.
6. Once the chicken is golden brown, remove from the oil and allow to drain on a wire rack before dipping in the Honey Garlic Sauce.

LETS COOK THE HONEY GARLIC SAUCE:
1. In a small saucepan, heat the olive oil and garlic over medium heat until the garlic is soft but not brown.
2. Add the honey, soy sauce and pepper.
3. Simmer for 10 minutes, remove from heat and allow to cool for a couple of minutes.
4. Dip the Fried Chicken breasts into the sauce.

NOTES:
*I served the chicken over steamed white rice, which honestly I'm not a huge fan of, but I kid you not when I say I cleaned my plate of that rice soaked in the Honey Garlic Sauce.  I think I could drink that sauce by the cupful!

RECIPE INSPIRED BY: Rock Recipes
















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Like This Recipe?
You Might Also Like These ~


Chicken Fried Chicken w/ Gravy
Fried Pickles
Honey Baked Chicken
Lemon Chicken Stir-Fry

THIS RECIPE PROUDLY LINKED TO: Crazy Cooking Challenge, White Lights On Wednesdays, Lady Behind The Curtain, DJ's Sugar Shack, Southern Lovely, The NY Melrose Family