Crock-Pot Barbecue Pork

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I definitely enjoy a good barbecue pork sandwich or just shredded barbecue pork.  And what better way than in a crock-pot!  I used 2.66 pounds of pork, obviously use as much as needed for your family and add more ingredients as needed.  Next time I would add onions to the mix for flavor, but I didn’t have any so I just used onion powder.  One thing I love about cooking this recipe overnight is the next day the pork just falls apart.  Which means you aren’t wasting time cutting up the pork.  And of course, I love the slow cooker liners!  It is the easiest way to clean up and not have to worry about extra mess when cooking.  So onto the recipe!

Ingredients:

1 Slow Cooker Liner

2+ lbs. Boneless Pork Loin Roast (or your choice of pork cut)

2 tbsp. McCormick Grill Mates Applewood Rub (or seasonings of your choice)

2 tbsp. McCormick Grill Mates Smokehouse Maple (or seasonings of your choice)

2 tbsp. McCormick Grill Mates Cowboy Rub (or seasonings of your choice)

1 tbsp. Onion powder

2 tbsp. Minced Garlic

½-1-cup Chicken Broth (or water)

1 bottle Sweet Baby Ray’s Honey Barbecue Sauce (or your   choice of BBQ sauce)

Directions:

1.     Use the slow cooker liner to line your crock-pot. (Tip: This makes for an easy clean up!)

2.    Mix McCormick Grill Mates applewood rub, McCormick Grill Mates smokehouse maple, McCormick Grill Mates cowboy rub, onion powder and minced garlic in a bowl. (Tip: You can also place in a bag –like a shake’n’bake kind)

3.    Take the rub you just made and spread on the pork.

4.   Place pork, chicken broth and half of the bottle of barbecue sauce into crock-pot.

5.    Cook on low 10-12 hours.

6.    Remove pork from crock-pot. (Tip: Empty continents into a strainer).

7.    Place pork back into the crock-pot.

8.    Add the rest of the bottle of barbecue sauce.

9.    Pork will be soft enough to use a silicon spatula to mix up sauce.  This will also shred the pork in lieu of having to cut it up.

10.  Leave on warm for another 1-3 hours to allow the barbecue sauce to soak up.

Enjoy!

Fun Finds Friday - Godiva!

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I was searching on the internet and trying to find something fun, yummy or chocolate!  And I discovered a few weeks ago that Godiva is carrying more yummy-ness than just chocolate.  Godiva is now serving up Godiva Spirits Infused Vodka!  I'll be trying it at an upcoming house party, now to find some yummy recipes to go with it!  If you order anything from their website use the code DELIGHT for 15% off.  

    

Chori-Pollo

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Chori-Pollo aka Chorizo and Chicken.  I personally love chorizo!  I can eat it with eggs or put it in my stuffing.  When I’ve been out cruising the local Mexican restaurants I figured I’d concoct my own recipe to enjoy this dish at home.  Some people find the taste of chorizo to be spicy, I don’t think it’s very spicy but that’s just a friendly warning J

Ingredients:

1 lb. (or so) chicken breast

1 package chorizo

1 packet of Sazón Goya seasoning

1 can pineapple chunks

1 jar cheese & salsa dip

1 package tortillas

1 can refried beans

1 package Mexican or Taco Rice

1 bag tortilla chips

1.  Cook your refried beans and rice according to their package. (I would start with cooking the beans and rice first so that while they are cooking you can work on the main dish.)

2. Cook the chorizo in a large skillet.  (Tip: When the chorizo is finished scoop out the meat and leave the “juice” in the pan).

3. Cut up the chicken breast into strips or cubes.

4.  Cook your cut up chicken in the “juice” and add one packet of Sazón Goya seasoning.  Stir this mixture together.  (Tip: When the chicken is done scoop out the meat and leave the “juice” in the pan).

5. Cook ½ - 1 can of pineapple in the “juice” just long enough that it isn’t super mushy.  So maybe 5 or so minutes on each side.

6. Remove pineapple from skillet and dump out the “juice.”

7.  Combine chorizo, chicken, pineapple, and half of the jar of cheese and salsa dip in the original skillet or a bowl.

8. Heat up a tortilla (in the microwave or oven).

9. Layer tortilla with refried beans, rice, then your chicken/chorizo/pineapple/cheese mix on top.
10. Fold up your tortilla and enjoy!

11.  Serve with a side of tortilla chips and cheese and salsa dip.


Enjoy!

Crock-Pot Cheesy Chicken Spaghetti

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I found this recipe here.  Her recipe included canned chicken, mushrooms and cream of mushrooms.  We don’t eat canned meat or mushrooms so I made changes to the recipe to suit us!  Instead of regular spaghetti noodles I used the vegetable spaghetti noodles (they are orange, green and something else!) to add more flavor.  I also used the cream of chicken with herbs so I wouldn’t have to add as many seasonings to it.  I would say that in lieu of the Rotel next time I would probably use diced tomatoes.  Oh and when I was making the original recipe I kept thinking what vegetable could I add to this!?!  Peas worked out great!  We’re horrible about incorporating a vegetable sometimes, so mixing it in with something else is a lot easier.  I'm new to actually using my crock-pot but I have to say I'd definitely make this recipe again!  Okay, so on to the actual recipe!  

Ingredients:

1 Box cooked spaghetti

1 lb. Velveeta Cheese

1 lb. (give or take) raw chicken 

2 cans cream of chicken with herbs

1  can Rotel’s diced tomatoes & green chilies 

1 cup water

1 can of drained sweet peas

1 small diced onion (or onion powder)

Salt & pepper to taste

1. I use Reynolds Slow Cooker liners because it’s less mess to clean up.  However, you can also just spray slow cooker with non-stick cooking spray.
2. Cook your spaghetti according to the box directions (TIP: add a little oil to noodles while boiling to keep from sticking).
3. Cut up Velveeta cheese, chicken and chicken into cubes. 
4. Cut up onion into small pieces or add onion powder if you don’t want actual onion.
5. Combine Velveeta Cheese, raw chicken, cream of chicken with herbs, Rotel, sweet peas, onion (or onion powder), salt & pepper into crock pot.
6. When spaghetti noodles are drained add to the crock pot.
7. All of the ingredients should be in the crock-pot now.  Stir the mixture together.
8. Cook on LOW for 2-3 hours.   I would stir an hour into cooking (if possible) and stir again just before serving.

Enjoy!

Pepperoni Pizza Crescent Rolls

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So I was browsing around on pinterest and saw a picture of pepperoni rolls.  Which I’m a huge fan of!  Unfortunately, I either have to buy them overpriced and pre-made at Kroger or order from a local Italian restaurant.  After I clicked on the pinterest picture I found this original recipe here.  I made a few changes with the amount of pepperonis used and the top sprinkling I changed.           

Ingredients for rolls:

2 can refrigerated crescent rolls

2 packages of pepperoni slices

8 pieces mozzarella string cheese (cut in half)

1 jar of pizza sauce

Ingredients for topping (adjust amount to your taste preference):

2 tablespoons 0il (Whatever kind you prefer olive, canola, etc.)

2 tablespoons minced garlic

2 tablespoons Italian seasoning

1.     Preheat the oven to 375 degrees. 

2.   Unroll the crescent rolls into triangles on wax paper. 

3.    Top each crescent roll with 7 pieces of pepperoni (4 close to the top then 3 laying over them).

4.  Put a piece of string cheese on top of the pepperonis (remember to cut the sticks in half).

5.    Roll up the crescents (tuck the corners to keep all the cheese from oozing out).

6.   Place on a baking sheet (I put aluminum foil down so I have less mess). 

7.    In a cup mix oil, garlic and Italian seasoning.

8.    Brush oil mix on top of crescent rolls.

9.   Bake for about for 12 to 15 minutes, or until golden brown.  Mine only take 13 minutes to complete.

10.Plate and serve with pizza sauce for dipping.


Enjoy!