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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




DIRECTIONS

Pour can of beef broth into slow cooker, and add boneless pork ribs. 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.

Ingredients
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

Directions
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.

Cumin Grilled Mahi Mahi

Thursday, August 11, 2016



One of our favorite foods to grill is fish. Mostly salmon and tuna , but recently I have found that mahi mahi fillets hold up great when grilling. It makes for a flavorful easy dinner that you can get on the table quickly. We love cumin in this house, so it we easy to whip up this glaze using olive oil, cumin, garlic and ancho chili powder.  Grilling mahi fillets take mere minutes , so make sure you have your sides made beforehand. I made a summery corn and avocado salad to go with the mahi mahi and it was delicious. You can find that recipe here on my blog.  You can definitley substitute another firm fish for the mahi, if it isn't your favorite or unavailable where you live. The glaze would also be good on shrimp or chicken kabobs. Or even used as a glaze for sauteed scallops.


Cumin Grilled Mahi Mahi

Ingredients 
4-6 mahi mahi fillets ( or another firm fish)
2 T good quality olive oil
2 tsp ground cumin
2 tsp ground ancho chili powder
1 garlic clove, minced
1/2 tsp salt
1/4 tsp cracked black pepper

Directions
1. Prepare grill and heat to a medium high heat. 
2. In a small bowl, combine all ingredients except the mahi fillets. Mix well.
3. Using a basting brush, bast the mahi fillets with the cumin glaze.
4. Place the mahi on the grill and grill 3-4 minutes on each side or until fish is cooked through and flaky.
5. Serve hot on a bed of rice, salad or vegetables.

Liz

Spicy Brown Sugar Glazed Pork Chops

Tuesday, August 9, 2016


Pork chops are an easy weeknight dinner  choice. Readily available, economical and quick to cook. These pork chops are sweet from brown sugar, with a bit of heat from the cayenne.  A great sweet heat meal.


               SPICY BROWN SUGAR 
               GLAZED PORK CHOPS

INGREDIENTS
4 boneless thick cut pork chops
1/4 cup light brown sugar, packed
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
2 T olive oil

DIRECTIONS
1. In a small bowl, mix together the brown sugar, garlic powder, cayenne pepper, salt and pepper . Stir well .
2. Rub the spice mix into both sides of each pork chop.
3. In a large skillet over medium high  heat, cook the pork chops for about 8 minutes per side, depending on the thickness of the meat. It should read 160 degrees on a meat thermometer.
4. Serve with the glaze from the pan drizzled over the pork chops.
Liz

Slow Cooker Potato Soup



School is starting in the next few weeks here in WV. The boys have already started their fall sports practices and we are carpooling and running all over to practices, scrimmages and games. 
We still like to sit down and eat as a family, albeit later in the evening. Slow cooker meals are a life saver for hurried weekdays. This potato soup is a staple slow cooker meal on our rotation. So easy to throw together in the morning.  I have used both frozen diced potatoes or the frozen hashbrowns. Both work well, but I prefer the hashbrowns. They cook down amd make the soup a bit creamier. If you like chunks of potatoes in your soup, go with the diced ones. 

SLOW COOKER POTATO SOUP

Ingredients 
 1 30oz bag frozen hashbrown potatoes
1/2 c chopped onion
1/4 tsp black pepper
1/2 tsp garlic powder
2 cans low sodium chicken broth
1 can cream of chicken soup
1 package cream cheese
Shredded cheddar cheese

Directions
1. Combine all ingredients except the cream cheese and shredded cheese in a slow cooker. 
2. Mix well and cook on low  6 to 8 hours .
3. The last 30 minutes of cooking, add the cream cheese. 
4. Stir well until the soup is smooth and all of the cream cheese has melted into the soup.
5. Spoon into bowls and add shredded cheese.