Crockpot BBQ Pork Loin

Hands down, this is the best crockpot pork loin I've ever made (and there have been many attempts)! Yes, it is for a boneless pork loin, which being much leaner than a shoulder makes for a healthier meal and easier prep. I doubled with no difficulty (other than almost overflowing the crockpot - ha!).

Ingredients:
5 lbs pork loin
¼ C BBQ rub
2 cloves garlic, crushed
1 onion, diced
12 oz Coca Cola
18 oz BBQ sauce

Directions:

1.) Rinse, trim, pat dry, and season pork loin with BBQ rub.

2.) Combine garlic, onion, and pork into the crockpot.

3.) Pour Coca Cola and BBQ sauce on top of the pork.

4.) Cook on low for 7-8 hours.

5.) When tender, remove pork loin and shred.

6.) Pour juices from the crockpot into a pan, and simmer juices for about 30 minutes or until reduced.

7.) Combine shredded pork and thickened sauce back into the crockpot and leave on keep warm for 30 minutes.

8.) Serve on buns with pickles and BBQ sauce.

Makes about 12 generous sandwiches.

Chicken Tortilla Soup

I'm doing myself a favor here, and writing down ingredients for a double recipe. This is too delicious and disappears too fast to make only a single recipe.

Ingredients:

6 Tbsp butter
2 onions, diced
2 red peppers, diced
2 yellow peppers, diced
4 cloves garlic, minced

4 tsp cumin
2 tsp chili powder
2 tsp oregano
2 Tbsp taco seasoning

6 C chicken broth
28 oz red enchilada sauce

4-5 chicken breasts, grilled & shredded

1 can pinto beans, drained & rinsed

1 can black beans, drained & rinsed

1 1/2 cups frozen corn

2 Tbsp cornstarch

3 C half-and-half

Directions:

1.) Melt butter in Dutch oven while preparing onions, peppers, and garlic.

2.) Add onions, peppers, and garlic and sautee until soft.

3.) Stir in cumin, chili powder, oregano, and taco seasoning.

4.) Add in chicken broth, enchilada sauce, shredded chicken, beans, and corn.

5.) Bring pot to a boil and simmer for 2-3 hours.

6.) Add cornstarch to slightly thicken soup. Simmer for 1 hour.

7.) Stir in half-and-half. Allow soup to simmer for an additional 30 minutes.

8.) Top with fresh cilantro, shredded cheese, sour cream, avocado, and/or tortilla chips.

Makes approximately 12-15 servings.

Enjoy!

Creamy Sweet Potato Bake

I made this meal in my classic method - "I have these three ingredients I need to use...what can I make?"  I looked at a few recipes and created a plan... It turned out fabulous!  The recipe perfectly creamy and savory and brings the natural sweetness out of the sweet potatoes.

Ingredients:
1/2 C sweet onion, chopped
2 Tbsp olive oil
1 clove garlic
salt & pepper, to taste
1 tsp chicken bullion
2 large sweet potatoes, thinly sliced
2 C cooked, shredded chicken breast
1 1/2 C cooked brown rice
1/4 C flour
2 C heavy cream (or milk)
8 oz fresh spinach, chopped
2 C shredded Swiss cheese

Directions:
1.) Saute onion with olive oil and garlic.
2.) Season as desired with salt, pepper, and chicken bullion.
3.) In a separate pan (covered), saute sweet potatoes with olive oil until tender.
4.) When onions are tender, add shredded chicken and rice to pan.
5.) Mix flour into onion and chicken mixture.
6.) Slowly add 2 C cream into the mixture.
7.) Heat until starting to boil.
8.) Add spinach and stir just until wilted.
9.) Spread half of the chicken mixture on bottom of 9x13" pan.
10.) Place one layer of sliced sweet potatoes on top.
11.) Shake 1 C of cheese on the sweet potatoes.
12.) Repeat layers (chicken mixture, sweet potatoes, cheese).
13.) Bake at 325 degrees for 15 minutes or until cheese is melted.

Serves 6.

Baked Barley Risotto with Butternut Squash

This meal is so delicious, satisfying, and rather healthy, as well.  It is one of my go-to butternut squash recipes.

Ingredients:
4 Tbsp olive oil
1 small butternut squash (about 1.5 lbs or 3 C), diced
1 onion, chopped
salt & pepper, to taste
1 C pearl barley
1/2 C dry white wine
3 C vegetable or chicken broth
6 ounces baby spinach
1/2 C grated Parmesan
1 C chicken, cooked and shredded

Directions:
1.) Preheat oven to 400 degrees.
2.) In a saucepan, heat oil.
3.) Add in the squash, onion, salt and pepper.
4.) Sautee until onion is soft.
5.) Stir in the prepared chicken.
6.) Add the barley and cook, stirring for 1 minute.
7.) Add the wine and cook, stirring until evaporated for 1 minute.
8.) Add the broth and bring to a boil.
9.) Transfer to an oven-safe pot and bake 35-40 minutes (until barley is soft).
10.) Stir in spinach and Parmesan.

Serves 4.

Balsalmic Chicken with Bulgur

This was our first attempt with bulgur, and we loved it! I used Trader Joe's 10 Minute Bulgur and a combination of other ingredients from the fridge.  Bulgur is amazingly healthy (11 grams of protein per serving) and delicious!  Of course, you could substitute rice or couscous in place of the bulgur.  I will definitely be making this recipe again.

Ingredients:

1 1/2 C Trader Joe's 10 Minute Bulgur

3 T olive oil

8 oz spinach

1 small onion, diced

2 cloves garlic, minced

1 1/2 C chicken, cooked and shredded

1/4 tsp ground cloves

2 T balsamic vinegar

1 small tomato, diced

salt and pepper, as desired

Directions:

1.) Cook bulgur according to package.

2.) Meanwhile, cook spinach in pan with 1 T olive oil.

3.) Remove as soon as the spinach is wilted. Chop. Set aside.

4.) In same pan, saute onion and garlic with 2 T olive oil.

5.) Add in chicken, cloves, balsamic vinegar, and tomatoes.

6.) Cook off any remaining liquid.

7.) Top chicken dish with the spinach that was set aside.

8.) Serve the chicken dish on a bed of bulur.

Serves 4.

Chicken Mac & Cheese

I've been looking for a while for a simple, but tasty macaroni and cheese recipe.  This one was a hit!  I used cheddar and Gouda cheeses.  I cooked the chicken a day ahead in the crock-pot on low for 4 hours.  Pictured without veggies.

Ingredients:
3 C cooked, shredded chicken
8 oz. cooked pasta
2 1/4 C shredded cheese
1 C milk
3 T butter
4 C frozen vegetables, thawed
------------------------------
1/4 C dry bread crumbs
3 T grated Parmesan cheese
1 T butter

Directions:
1.) Prepare chicken.
2.) Cook pasta.
3.) Combine chicken, pasta, cheese, milk, butter, and veggies.
4.) Mix well and place in a large casserole dish.
5.) In a small bowl, combine bread crumbs and Parmesan cheese.
6.) Cut in butter.
7.) Sprinkle bread crumb topping on top of dish.
8.) Bake at 400 F for 30 minutes.

Serves 6.

Chicken Tamale Casserole

This dish has gotten rave reviews every time I have made it.  It is easy to make for a crowd and also heats up well as leftovers.  Thanks to Kari for this great recipe!

Ingredients:

3 C shredded Mexican-blend cheese
1 egg
1 tsp cumin
1/8 tsp crushed red pepper
1 can (14.5 oz) creamed corn
1 box Jiffy corn bread mix
2 cans (4 oz each) chopped green chilies
2 cans (10 oz each) enchilada sauce
2 1/2 lbs. chicken breast, grilled and shredded
1 bell pepper, diced
sour cream, tomatoes, and other desired toppings

Directions:
1.) Cook and shred chicken.
2.) Preheat oven to 400 F.
3.) Combine 1 C cheese, egg, cumin, crushed red pepper, creamed corn, Jiffy, and green chilies.
4.) Pour into a greased 9x13" pan.
5.) Bake for 15 minutes.
6.) Place chicken and bell pepper on top of the baked corn.
7.) Pour enchilada sauce on top of the entire dish.
8.) Spread remaining 2 C cheese over the top.
9.) Bake an additional 15 minutes, or until cheese is melted.
10.) Serve with desired toppings.

Serves 8-10.

Jess's Pulled BBQ Chicken Sandwiches

This recipe was love at first bite!  Jess made it for us several times while we were living in Boston.  Now that we are hundreds of miles away, I have started to make it myself.  Easy and delicious!

Ingredients:
5 lbs. chicken breasts
15 oz. your favorite barbecue sauce
2/3 C Italian salad dressing
1/3 C brown sugar
2 Tbsp + 2 tsp Worcestershire sauce

Directions:
1.) Place chicken breasts (may be frozen or thawed) in crock pot.
2.) In a bowl, combine all other ingredients.
3.) Pour sauce over chicken.
4.) Cook in crockpot for 4-5 hours on low or 2-3 hours on high.  (Cook longer if chicken is frozen.)
5.) When fully cooked, remove chicken and shred.
6.) Place shredded chicken back in crock pot.  Stir.
7.) Keep setting on "keep warm" for 2-3 hours.
8.) Stir periodically to allow chicken to absorb juices.
9.) Serve on buns and/or with additional barbecue sauce or pickles if desired.

Serves 10-12.

Chicken and Dumplings

Chicken and dumplings is one of my favorite comfort foods.  This recipe is similar to the way my mom made dumplings when I was young.  Yum!

Ingredients:
Creamy Gravy:
1/4 C butter
1/4 C plus 1 Tbsp flour
1 C chicken broth
1 C milk
1 egg yolk, beaten
2 C chicken, chopped and cooked
1 tsp salt
1 tsp pepper
2 C frozen vegetables

Dumplings:
1 1/3 C flour
2 tsp baking powder
1/2 tsp salt
2 Tbsp butter
1 egg, beaten
1/2 C milk

Directions:
1.) Prepare chicken.
2.) Begin making gravy by melting butter in a pan.
3.) Add flour and mix well.
4.) Add in broth and then milk.  Mix until chunks dissolve.
5.) Remove 1/2 C of mixture and stir beaten egg into this mixture.
6.) Return egg/milk mixture to pot.
7.) Heat 2-3 minutes, until mixture slightly thickens.
8.) Stir in chicken, desired spices, and vegetables.
9.) Heat on medium-low while preparing dumplings.
10.) Prepare dumplings by mixing flour, powder, and salt.
11.) Cut in butter.
12.) Mix together egg and milk in separate bowl.
13.) Add egg/milk mixture to dry ingredients.
14.) Mix until just blended.  If dough is sticky, add more flour.
15.) Check that gravy is fully heated and simmering.
16.) Give gravy a final stir before adding dumplings on top.
17.) Pull dough apart into walnut-sized pieces.
18.) Drop dough on top of gravy.
19.) Cover pot and heat for 7-8 mins, until dumplings are cooked.
19.) Serve immediately.

Serves 4.

Sloppy Joes

This is our favorite recipe for good ol' sloppy joes!

Ingredients:
1 lb. ground beef
1 C ketchup
4 Tbsp water
2 Tbsp brown sugar
2 tsp Worcestershire sauce
2 tsp yellow mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
4-6 buns

Directions:
1.) Brown ground beef and drain grease.
2.) Stir in above ingredients.
3.) Reduce heat and simmer for 10-20 minutes.

Serves 4-6 (depending on amount on each sandwich)

Honey Baked Chicken

This marinade was delicious on chicken breasts.  The picture does not quite capture the juiciness of the meat.  (Speaking of the picture, the mashed potato and pea face was not intentional, but I just had to use this picture because it's funny how much it looks like a little chick.)

Ingredients:
1.5-2 lbs. chicken (any type)
1/4 C butter, melted
1/4 C honey
1/8 C yellow mustard
1/2 tsp curry

Directions:
1.) In a bowl, combine butter, honey, mustard, and curry.  Mix well.
2.) Pour sauce over chicken in an ungreased baking dish.
3.) Bake at 350 F for 45-60 minutes, basting chicken as needed.

Serves 5-6.

Garden Ravioli

It's finally garden veggie season again - yay! Despite the rabbits each much of our zuchinni, spinach, lettuce, peas, beans, and cucumbers this year... we've been able to start bringing home some good tasting tomatoes, basil, and hot peppers. Here is our ravioli concoction this week:

Ingredients:

1 large package frozen spinach and cheese ravioli

15 fresh basil leaves

1 hot pepper (your choice which level of spice)

several tomatoes (we used 2 large and about 6 small)

salt and pepper, to taste

2 Tbsp olive oil

Directions:

1.) Cook ravioli according to package.

2.) Meanwhile, prepare basil, pepper, and tomatoes.

3.) Combine diced basil, pepper, and tomatoes.

4.) Season vegetables as desired with salt and pepper.

5.) When ravioli is finished, drain and stir in olive oil.

6.) Serve raviolis with veggie mix on top.

Makes 4 large servings.

Bacon Wrapped Chicken

These are so simple and delicious! I assembled them the night before and just popped them in the oven the next day. I can imagine they would also freeze well (prior to baking). Chicken, bacon, and cheese - what's not to love?

Ingredients:

12 chicken breast tenders

6 oz cream cheese flavored with onion and chives

12 strips of thick, center-cut bacon

seasoned salt, as desired

Directions:

1.) Lay chicken flat on cutting board and flatten with a mallet. (This step is important, as it allows the chicken to roll up easier.)

2.) Spread a layer of cream cheese on each piece of chicken.

3.) Sprinkle seasoned salt on the cream cheese.

4.) Roll up the chicken with cream cheese on the inside.

5.) Wrap one strip of bacon around each chicken roll.

6.) Secure the bacon to the chicken with toothpicks.

7.) Place the bacon wrapped chicken in a 9x13" pan.

8.) Bake at 400 degrees for 30 minutes or until bacon is crispy.

Beef Barley Stew

We made a huge Crockpot of this stew yesterday, and we will be enjoying it during lunchtime for days to come. If you're not familiar, beef barley stew is basically a beef stew that substitutes potatoes for barley. In the grocery store, you can find the barley in the aisle with dried beans. It's perfect on these blustery cold days we've been having!

Ingredients:
2 lbs. beef round, diced into 1" cubes
6 carrots, cut into coin slices
1 large onion, diced
1 large can (28 oz) diced tomatoes (including juice)
1 C frozen corn
1 green pepper, diced
1 C dried barley
2 cubes beef bullion, dissolved in 2 C water
1 1/2 Tbsp pepper
1 tsp dried basil
1 tsp dried parsley

Directions:
1.) Prepare all ingredients.
2.) Place meat on the bottom of large Crockpot.
3.) Add all other ingredients (except dried herbs) into Crockpot.
4.) Cook on high for 5 hours. (Add basil and parsley during last hour of cooking.)

Makes 10-12 servings.

Taco Noodle Salad

Unfortunately, garden season is coming to an end. This recipe was one of our favorites this summer with vegetables fresh from the garden. It's great because you can use just about any combination of tomatoes, peppers, cucumbers, etc. You can also add cheese, mixed in or sprinkled on top, but I prefer it without cheese. This dish can be served hot or cold; I prefer hot.

Ingredients:

14 oz pasta

1 lb chicken breast (sliced) or ground beef

3-5 tomatoes

1 cucumber

1 bell pepper

1 hot pepper

1 package taco seasoning

1/2-3/4 C creamy French dressing (Ken's Steakhouse)

Directions:

1.) Cook pasta and drain.

2.) Meanwhile, cook meat and drain excess grease.

3.) Dice vegetables.

4.) Mix taco seasoning and French dressing.

5.) Combine all prepared ingredients.

6.) Heat or chill to desired temperature.

Serves 4-6.

Flat Bread Pizza

Delicious! We tried making pizza with flat bread for the first time last night. I think we will stick to this recipe for pizza making from now on. The crust is the perfect combination of crispy and moist. The interesting part is that this recipe is identical to my Ultimate Pizza Dough recipe, the only difference being that the bread is not kneaded, does not require as much rise time, and is SO much quicker. I hope you enjoy it as much as we did!

Pictured below is our pizza from last night: a light layer of pizza sauce, fresh basil (straight out of our garden), tomatoes (our garden isn't yet producing these), and fresh mozzerella cheese.

Ingredients:

1 C warm water

1 package instant dry yeast

2 T sugar

2 T olive oil

1/2 tsp salt

2 1/2 -3 C flour

desired pizza toppings

Directions:

1. Mix warm water and yeast until frothy.
2. Allow to sit 5 minutes.
3. Add in sugar, salt, and oil.
4. Stir in flour, 1/2 C at a time. DO NOT KNEAD.

5. Cover bowl and allow to rest for 10 minutes.

6. Break dough into two equal portions.

7. Sprinkle cornmeal on countertop.

8. On counter, roll each portion into a 12" pizza.

9. Transfer to baking stone and brush with olive oil.

10. Bake at 425 F for 5 minutes.

11. Remove from oven and add desired toppings.

12. Bake at 425 F for an additional 5-7 minutes.

Makes two 12" pizzas.

Sicilian Meat Roll (Meatloaf)

Delicious! Meatloaf with an exciting twist. I like to eat it with ketchup. Mitch prefers A1 sauce.

Ingredients:

1 egg (beaten)

1/2 C bread crumbs

1/4 C tomato juice

1 Tbsp parsley

1/4 tsp oregano

1/8 tsp salt

1/5 tsp black pepper

1 small clove minced garlic

1 lb. ground beef

4 slices deli ham

8 oz. shredded mozzarella cheese

Directions:

1. Combine egg, bread crumbs, tomato juice.

2. Add in parsley, oregano, salt, black pepper, and garlic.

3. Add ground beef and mix well.

4. Lay a sheet of wax paper (at least 12") on counter.

5. Form meatloaf into a 10"x12" shape on wax paper.

6. Arrange ham on top.

7. Sprinkle 4 oz. cheese on ham.

8. Roll up meat (from short end).

9. Place meatloaf on greased baking sheet or pan.

10. Bake at 350 F for one hour.

11. Sprinkle 4 oz cheese on top.

12. Bake an additional 5 minutes.

Serves 4-6.

The Ultimate Pizza Dough

After years of searching, we have finally found a great pizza dough recipe that is perfect every time! It's wonderful for pizza, breadsticks, Cinnamon Breadsticks, or calzones! Also, check out our recipe for Flat Bread Pizza.

Ingredients:
1 C warm water
1 package instant dry yeast
2 T sugar
1/2 tsp salt
2 T olive oil
2 1/2-3 C flour
desired toppings

Directions:
1. Mix warm water and yeast until frothy.
2. Allow to sit 5 minutes.
3. Add in sugar, salt, and oil.
4. Stir in flour, 1/2 C at a time.
5. Knead dough.
6. Allow to rest for 20-30 minutes in warm place.
7. Form into desired size and shape.*

8. Top as desired.
8. Allow to rise an additional 15-20 minutes before baking.
9. Bake at 450 F until golden brown (cooking time will vary based on size and shape of dough).

*If making calzones:

7. Form dough into 3-4 balls and allow to rest 10-15 minutes.

8. Sprinkle cornmeal on countertop.

9. On counter, roll dough into 7" circles.

10. Place toppings (meats, cheeses, veggies) on half of dough.

11. Fold dough over toppings to form the calzone.

12. Slide calzone onto baking sheet or baking stone.

13. Seal and top with egg white prior to baking.

14. Bake at 450 F for 15-20 minutes.

15. Serve with pizza sauce on top or on side.

Makes 1 large pizza, 2 dozen breadsticks, or 3-4 large calzones.

Baked Spaghetti

My sister gave me this recipe years ago, and it is still one of our favorites! It is similar to lasagna, only easier. It is so, so tasty with eggplant! Thanks, Kristi!

Ingredients:
1 large eggplant (optional)
1 lb ground beef or sausage
12 oz spaghetti
24 oz pasta sauce
1/3 C Parmesan cheese
2 eggs (beaten)
2 tsp butter
18 oz cottage cheese
1 C mozzarella cheese

Directions:
1. Peel, slice, and boil eggplant until tender. Set aside.
2. Brown meat and drain well.
3. Meanwhile, cook spaghetti.
4. Add sauce to meat and simmer.
5. Immediately after draining spaghetti, stir in Parmesan cheese, eggs, and butter.
6. Grease 9"x13" pan.
7. On bottom of pan, spread 1/2 of meat and sauce mixture.
8. Layer 1/2 of noodle mixture on top of meat sauce.
9. Spread entire amount of cottage cheese on top of noodles.
10. Place eggplant slices on next.
11. Spread remaining noodles on eggplant.
12. Cover with remaining meat sauce.
13. Bake at 350 F for 30 minutes.
14. Spread mozzarella cheese on top.
15. Bake for an additional 10 minutes.

Serves 6-8.

Flour Tortillas

We tried this recipe for the first time tonight. They are the best homemade tortillas we've tried yet (of course, only secondary to the ones we ate in Honduras)! We ate the tortillas as burritos tonight, but I can imagine they would also be very good for quesadillas. We made dessert tortillas by spreading honey on top. Yum!

For making these tortillas, it is most efficient to have two people: one person to roll out the dough, and one person to man the griddle.

Ingredients:
3 1/2 C flour
1 tsp salt
1/2 tsp baking powder
7 T oil
1 C warm water

Directions:
1. Mix ingredients together.
2. Knead for 3 minutes.
3. Cover with clean cloth and let dough sit for 15 minutes.
4. Separate dough into 1" sized portions (12-18).
5. Form each piece into a small ball.
6. Cover and let sit for 5-10 minutes.
7. Heat griddle on medium-high.
8. Roll out one ball into flat, round tortilla shape.
9. Place first piece of dough on hot griddle.
10. Once bubbles form, flip tortilla.
11. Tortilla will bubble up while cooking; flatten with spatula.
12. Heat until tortilla is golden brown on each side.
13. Continue rolling dough and cooking tortillas one at a time.
14. Enjoy the tortillas hot off the griddle!

Serves 4-6.