Slow Cooker BBQ Pulled Pork

I made a huge batch of this so that I would have some frozen to make after the baby comes :-). So here is what I did:

8 lb pork shoulder
4 onions, sliced
2 c. ginger ale
36 oz. bbq sauce (I used Sweet Baby Ray's)

Place 2 of the sliced onions on the bottom of your slow cooker. Place pork shoulder on top of onions, then top with remaining onions. Pour ginger ale over roast. Cook on LOW for 18 hours. That's right, you heard me, 18 HOURS!

At the end of the cooking time, remove the roast. Strain and save any remaining onions and discard the liquid. Using 2 forks, shred the meat, discarding any remaining fat, bones or skin.

Return shredded meat and onions to slow cooker. Add BBQ sauce. Cook on LOW for another 4 to 6 hours (I did 6).

Serve on buns with cheese and a little additional BBQ sauce.

This made enough pulled pork for about 10 sandwiches!

Venus De Milo Soup

1 lb hamburger or ground turkey (I used turkey)

Fry quickly and drain fat

Add

48 oz carton of chicken broth
2 c. water
1 envelope dry onion soup mix
2 stalks celery, sliced thin
8 oz tomato sauce
16 oz frozen mixed veg (I used the one with peas, carrots, corn, green beans, and lima beans)
2 T. margarine

Bring to a boil, then add

1 c. orzo

Boil for 10 minutes, then reduce to a simmer and simmer 20 minutes more.

Serving suggestion: top with grated parmesan cheese!

By Request...

Chili Cheese Dip

1 package cream cheese, softened
1 can chili (I prefer the type without beans for this recipe)
1 bag mexican blend cheese

In a casserole dish, spread the cream cheese into an even layer. Pour the chili over the cream cheese. Top with mexican cheese. Bake in 350 oven for about 20 minutes or until the cheese is melted. Serve with tortilla chips.


Spinach Artichoke Dip

1 10 oz package frozen spinach, thawed, drained and squeezed out
1 14.5 oz can artichoke hearts, drained and quartered (or 10 oz frozen/thawed & drained)
1 8 oz block cream cheese, softened
1 Cup Mayonnaise
2 garlic cloves, minced
3 scallions, sliced thin
1/2 Cup mozzarella cheese, shredded
3/4 Cup parmesan cheese, freshly shredded


Mix spinach, artichokes, cream cheese, may, garlic, scallions, and 1/2 of the cheeses in a large mixing bowl.

Pour mixture into a baking dish. Top with remaining cheese. Bake in a 350 oven for 30 minutes. Serve with tortilla chips or vegetables.

I'm back!

So, no posts because for the first 5 months of my pregnancy, I have been just too exhausted to cook. Although I am still tired on school nights, I am finally at the point that I can muster up the energy to cook a real dinner on the weekend. Tonight I made my husband incredibly happy by making his favorite: Chicken Parmesan.

Chicken Parmesan

Flour
2 eggs
Breadcrumbs
Parmesan Cheese
2 T olive oil
2 T margarine or butter
1 lb thin-sliced chicken breast (or you can save money by buying regular chicken
breasts and pounding them yourself. You want them to be about 1/4" thick.)
1 jar of your favorite sauce (I used Classico Roasted Garlic)
8 oz bag of Italian blend cheese (I usually use Sargento, but this time had to use
Kraft)
Pasta of your choice

1. In 3 different plates or shallow bowls place one of the following: flour, 2 eggs (beaten), and breadcrumbs mixed with parmesan cheese.
2. Heat a large skillet with about 2 T olive oil and 2 T margarine.
3. For each piece of chicken: dredge in flour, then eggs, then breadcrumbs and place in skillet. Turn after about 1 minute. After another minute, remove from the pan. (We are not trying to cook them all the way through, just brown up the outside).
4. Spread a thin layer of sauce on the bottom of a 13 X 9 baking dish. Place chicken in dish. Top with remaining sauce (I usually put just a little bit aside for Jim's pasta, then put the rest of the sauce on the chicken). Top with cheese. Cover with aluminum foil (make sure the aluminum foil is not touching the cheese).
5. Bake in 350 oven for 20 minutes. Remove the foil and cook for 10 more minutes.

You can make your pasta while the chicken is baking. I used the Ronzoni Garden Pasta, which has a full serving of veggies in each serving of pasta.

Enjoy!

Peanut Chicken Lo Mein

I've been sick for over two weeks, so I haven't posted in a long time. The other night I made this recipe (I adapted it from another one) and thought I would finally share it.

Peanut Chicken Lo Mein (2 servings)

4 oz. rice noodles

4 t. corn starch

½ c. peanut butter

6 T soy sauce

Vegetables (I use a red pepper and a yellow onion) sliced thin

2 chicken breasts (about 4 oz each) cut into small pieces

Cover rice noodles in water and soak according to package directions.

While noodles are soaking, mix together corn starch, peanut butter, and soy sauce in a small bowl. Set aside.

In a large skillet, heat 1 T of vegetable oil to medium high heat. Add sliced vegetables and stir-fry until just translucent. Add chicken pieces to the pan and cook until chicken is heated through. Add sauce and cook until sauce thickens and begins to simmer.

Drain noodles and add to pan. Mix all together and cook until noodles are softened to desired consistency.

Soy Garlic Chicken with Snow Peas

Soy Garlic Chicken:

8 oz can of tomato sauce
1/2 cup soy sauce
1/4 cup brown sugar
2 t. minced garlic*
6 chicken legs**

Place chicken in slow cooker. Mix together tomato sauce, soy sauce, brown sugar and garlic. Pour over chicken. Cook on low for 4 to 5 hours.

*I used the minced garlic that you buy in the spice aisle. It looks like sesame seeds when the recipe is done but doesn't add any extra texture.

** The recipe called for 6 legs, I used 5 chicken thighs. You might be able to use breasts, but I worry they would dry out.

Snow Peas:

I heated 1 T of roasted garlic oil on medium high in a skillet. Once the oil was shimmering I added one shallot sliced thin. Once the shallot had caramelized, I added 1/2 pound of snow peas. I tossed continuously until they were soft; about five minutes. I then added a generous sprinkle of kosher salt and a less generous sprinkle of red pepper flakes. My husband said they were delicious. This was a huge compliment because apparently he does not like snow peas.

Fresh Strawberry Pie



I replaced the cup of sugar with 1/2 c. of splenda sugar blend. It was soooo good! I also topped it with some cool whip.

Cola Chicken

Cola Chicken
1 lb chicken breast tenders
1 c. ketchup
1 can diet coke

Place all ingredients in a deep skillet. Bring to a boil over medium high heat. Boil until sauce thickens and resembles barbecue sauce.

That is the original recipe. What I did tonight was I doubled the ketchup and diet coke. I also removed the chicken when it was done and let the sauce thicken all by itself in the pan. My husband said tonight's was the best ever.

Frozen French Fries - I got the thin fries 'cause those are my favorites

Caramelized Baby Onions - these were NOT good! Basically, it just tasted like onion. No yummy caramelized flavor, no sweet and savory thing, just boring, old onions.