BBQ Pulled Pork Sandwiches

Monday, August 29, 2016

This is another great meal that you will definitely add to your list of favorites.It is a favorite at our house.It is a perfect recipe.Crockpot, few ingredients and great taste.Of course you use your favorite bbq sauce.Everyone has one! I serve the pork on buns with baked french fries and coleslaw. I usually have leftovers of the shredded pork, and I make a batch of brunswick stew the next day.

BBQ Pulled Pork Sandwiches

1 (14 ounce) can beef broth

3 pounds boneless pork roast

1 (18 ounce) bottle barbeque sauce


Pour can of beef broth into slow cooker, and add boneless pork roast. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks.

Preheat oven to 350 degrees F . Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.

Bake in the preheated oven for 30 minutes, or until heated through.

Salisbury Steak Meatballs

Monday, August 22, 2016

 We are at the start of a new school year! My babies are starting 7th and 5th grade today.  Football and cross country practice in the afternoons are in full swing and I tend to rely on slow cooker meals at least 3 days a week until the first of November when sports end for a few months for us. One of my go to slow cooker meals are these Salisbury Steak Meatballs. They are so easy to make and easy to double the recipe. Just serve them over egg noodles or rice and a side salad and you have a great dinner with little effort.
* I make my own cream of chicken soup. There are recipes for it all over Pinterest . I use the recipe from Life in a Loft House. It makes the perfect amount for this recipe. Just search and find one you like.

2 lbs ground beef
1 envelope dry onion soup mix
1/2 cup italian style dry bread crumbs
1/4c milk
2 (10.75 oz) cans condensed cream of chicken soup
1 (1oz) envelope dry au jus mix
3/4 c water

1. In a large bowl, mix together ground beef, onion soup mix, bread crumbs and milk using your hands.
2. Shape into golf ball sized meatballs and place in a lightly greased slow cooker
3. In a mixing bowl, whisk together the 2 cans of cream of chicken soup, dry au jus mix and water. Mix well.
4. Pour the soup mixture over the meatballs.
5. Cook on low 4 to 5 hours or on high for 3 to four hours.
6. Serve hot over egg noodles or rice.

Buffalo Chicken Sloppy Joe's

Friday, August 12, 2016

My family loves any food made with buffalo sauce. These sloppy joes are no exception. They are weeknight easy and so full of buffalo wing flavor! There is only one of 5 people in the house who will  eat blue cheese, so I always serve ranch instead. This is a recipe that I make again and again on a regular rotation. I was hesitant that it would be a bit too hot for my boys' taste, but they all gobbled their sandwiches up in record time  and asked for seconds.The ground chicken makes  it a light tasting dish , which I appreciate. The buffalo sauce is so good, I could use it as a dip for chips or in other dishes.I will definitely try to incorporate the  sauce into other recipes as well. Maybe mixed with cream cheese and stuffed in chicken breasts. Yum!

           Buffalo Chicken Sloppy Joes

  • 2 tablespoons extra-virgin olive oil
  • 2 pounds ground chicken 
  • 1 carrot, peeled and chopped
  • 2 stalks celery, chopped
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, finely chopped 
  • Salt and freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon worcestershire sauce
  • 1/4 -1/3 cup hot sauce ( Frank's Red Hot)
  • 2 cans tomato paste
  • 1/4 cup chicken stock
  • 8  burger rolls, split and toasted
  • blue cheese or ranch dressing
  • dill pickles, chopped
Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic. Season with salt and freshly ground black pepper to taste and  cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato paste and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile filling onto buns and top with blue cheese or ranch dressing and chopped pickles.