Peach Pulled Pork

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With the peach season coming to a close, I wanted to incorporate those last sweet and juicy peaches into a savory dish. The peaches give the BBQ sauce a slight sweet and floral flavor without overpowering the BBQ flavor. Add some slaw with a crunchy tang and you have  a great and easy meal. I put the pork in before I left for work and came how to a tender, fall off the bone meat. This is truly a meal that is easy to make during the busy school week.

Add pork, peaches, onion, garlic and spices to the crock pot.

The peaches and onion after 8 hours.

The peaches and onions pureed with the broth.

Add the shredded pork back to the sauce and add 1/2  of a cup of BBQ sauce. You can use a pork butt, shoulder, pork chops, or a pork loin like I used here. It is up to you!

Make the quick coleslaw with vinegar, honey and yogurt.

Peach Pulled Pork
 
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Tender, Fall Apart Pulled Pork with a Sweet and Tangy Peach BBQ Sauce and Crunchy Slaw.
Author:
Serves: 6
Ingredients
  • 6 Rolls, Sliced
  • FOR THE PORK:
  • 2- 2.5 lb Pork Loin
  • 5 peaches, sliced
  • 1 onion, quartered
  • 4 cloves garlic, peeled and smashed
  • 2 TSP Chili Powder
  • 1 TSP Pepper
  • 1 TSP Paprika
  • 2 TBSP Apple Cider Vinegar
  • 2 Cups Low Sodium Chicken Broth
  • ½ cup BBQ Sauce
  • FOR THE SLAW:
  • 1½ Cups Green Cabbage, shredded
  • ¼ cup Nonfat Plain Greek Yogurt
  • 1 TSP Apple Cider Vinegar
  • 1 TSP Honey
  • ½ TSP Pepper
Instructions
  1. Place Pork, peaches, onion, garlic, vinegar and chicken broth in the slow cooker. Sprinkle chili powder, pepper and paprika on top of the pork. Cover and set to low for 8 hours.
  2. Once done, take pork out and shred. With a hand blender, blend peaches, onion and juices leftover in the slow cooker.
  3. Place the shredded pork back in the crock pot. Add the BBQ sauce to the crock pot and stir. Turn to warm until ready to serve.
  4. In a medium bowl, add cabbage, yogurt, vinegar and honey. Stir until combined.
  5. Toast rolls. Place pork on rolls and top with slaw. Serve and enjoy!

 

Texas BBQ Beef Rib Sandwich

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I have never had a McRib, but if there were a gourmet version of it, I imagine it would taste like this sandwich. The boneless beef ribs and cooked with hatch chilies, bbq sauce and salsa. I threw this in before work and came home to some extremely tender beef. Toast some buns and your meal is complete.

Throw all the ingredients in the slow cooker and turn it on low for 8 hours.

 

Texas BBQ Beef Rib Sandwich
 
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Tender beef cooked with chilies, bbq sauce and salsa. Served on a toasted bun for a satisfying meal.
Author:
Serves: 4
Ingredients
  • 4 boneless beef ribs
  • 4 hoagie rolls
  • 2 hatch chilies, quartered
  • ½ cup Your favorite jarred salsa
  • 1 cup BBQ Sauce
Instructions
  1. Add beef, chilies, salsa and bbq sauce to the slow cooker. Turn it on low and cook till beef is tender, about 8 hours.
  2. Toast rolls and place 1 rib on each roll. Serve and enjoy!

 

Slow Cooker Chicken Verde Enchiladas

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You know when you have all these plastic bags with 1 or 2 pieces of chicken in the freezer and you don’t know what to do with it? This is one of my “clean out the fridge” meals that solves that problem. I used chicken breasts, thighs and bone in breasts, but you can use whatever you have in the fridge. Just make sure all of your chicken is defrosted before beginning.

Place the chicken on the bottom. It is okay to stack the chicken on top of each other. At the very top, place the veggies. You want to keep the veggies separate because you will have to pull them out at the end.

After 4 hours, the chicken is all cooked and the vegetables are tender.

Pull out the onions, garlic, tomatillos and jalapenos out of the slow cooker and place in a blender.

The verde sauce one it is all pureed.

Shred the chicken and pour the sauce on top of the chicken. Mix everything together.

Add about 1/4 cup of chicken to the tortilla.

Add about 1 1/2 TBSP of Cheese on top of the chicken.

Roll the enchilada and place the tortilla seam side down.

 

Spread the avocado sauce over the top of the enchiladas.

Sprinkle the cheese over the top of the enchiladas. Place in the oven and bake for 20 minutes.

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Slow Cooker Chicken Verde Enchiladas
 
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Fall off the bone chicken mixed with salsa verde and topped with a avocado yogurt sauce to make one creamy enchilada.
Author:
Serves: 8
Ingredients
  • IN THE SLOW COOKER:
  • 4 lb Chicken (breast, thighs, bone in breasts, whatever you have)
  • 3 jalapenos, stem cut off
  • 9 tomatillos, husks removed and cleaned
  • 1 onion, quartered
  • 6 cloves garlic, peeled
  • 2 TSP Garlic Powder
  • 2 TSP Onion Powder
  • 2 TSP Pepper
  • 1 TSP Cumin
  • 2 TSP Ground Coriander
  • 1 TSP Chili Powder
  • 1 cup water
  • FOR THE ENCHILADAS:
  • 1¾ cups of shredded cheddar cheese, divided
  • 18 flour tortillas
  • 2 cups Shredded Mexican Blend Cheese
  • FOR THE SAUCE:
  • 4 Avocados
  • 1 cup Nonfat Plain Greek Yogurt
  • 3 Limes, Juiced
  • 1 TSP Pepper
  • 1 TSP Garlic Powder
  • FOR THE GARNISH:
  • 1 cup Cilantro, Chopped
Instructions
  1. Layer the chicken in the slow cooker. Make sure it is completely defrosted before cooking. Sprinkle all of the spices over the chicken. Place the jalapenos, tomatillos, onion and garlic on top of the chicken, making sure to let them sit on top so you can easily pull out later. Pour water into the slow cooker. Put lid on turn to low and cook for 2 hours. Turn to high and cook for 2 more hours until chicken is cooked all the way through.
  2. Pull all the vegetables out of the slow cooker and place in blender. Puree the mixture till smooth. Remove chicken place on a cutting board and shred chicken, discarding skin and bones.
  3. Place the chicken back in the slow cooker. Pour the sauce over the chicken and mix until evenly distributed.
  4. Preheat oven to 400 degrees Fahrenheit. Make enchiladas, place about ¼ cup of chicken mixture in tortilla. Sprinkle 1½ TBSP of Cheddar Cheese on top of chicken. Roll tortilla and place it seam side down in a large glass baking dish. Repeat till all chicken mixture is gone, which makes about 18 enchiladas. You will need to use between 2-3 glass baking dishes, depending on the size.
  5. Make the sauce. Add avocado, yogurt, lime juice, pepper and garlic powder to blender. Puree until smooth. Use a spatula to evenly distribute sauce over all dishes of enchiladas. Divide and sprinkle the Mexican cheese over all the enchiladas.
  6. Cover in foil and bake until cheese is melting and bubbly, about 20 minutes.

 

Slow Cooker Fresh Tomato Sauce

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Growing up, we had a huge garden and for some reason every year my dad would plant 6 tomato plants. Those of you that garden understand the magnitude of that decision. We would end up with so many tomatoes we didn’t know what to do with them. We would try to use as many as possible and ended up making lots of pasta sauce. The beauty of pasta sauce is that you can freeze it for later. I no longer have a garden living in an apartment, but I still love my fresh tomato sauce. Usually, my family would blanch the tomatoes first, but this sauce does not require you to do that. So yay, less steps!

Soften and caramelize onions and carrot under the broiler. This gives a sweet and slightly smoky flavor.

Toss the tomatoes with the onion and carrots, spices and bay leaves.

Cook for 8 hours, 4 on low and 4 on high. This should break down the tomatoes and give a great flavor. Just puree it with a hand blender, my favorite tool and you are done!

 

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5.0 from 1 reviews
Slow Cooker Fresh Tomato Sauce
 
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Fresh tomato sauce that is light, full of flavor and tastes like it comes straight from the garden.
Author:
Serves: 4
Ingredients
  • 10 medium tomatoes, Diced
  • 3 Bay Leaves
  • 2 TBSP Olive Oil
  • 1 Onion, Diced
  • 1 Carrot, Peeled and Diced
  • 4 Cloves of Garlic, Peeled and Minced
  • 2 TBSP Italian Seasoning
  • 1 TSP Red Pepper Flakes
  • 2 TSP Pepper
  • 1 TSP Salt
  • 1 Cup Low Sodium Chicken Broth
Instructions
  1. Preheat broiler. On a baking sheet, toss onion, carrots and olive oil. Broil until onion begins to caramelize, about 15 minutes.
  2. In a slow cooker, add onion and carrot mixture. Mix with the rest of the ingredients. Put lid on slow cooker and turn to low. Cook for 4 hours. Mix and turn on high. Cook for another 4 hours. Turn off slow cooker. Using a hand blender, puree the tomato sauce until no large chunks remain.
  3. If freezing, let cool completely and freeze in heavy duty plastic bags.

 

Kona Pork with Pineapple Slaw

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For those staycationers out there, I am bringing the balmy breezes of the Hawaiian shores to you. This Kona pork combines island flavor with some Asian ingredients, which is typical of Hawaiian cuisine. The guava juice used with the pork is inspired by my trip the Maui a few years back. That was where I really enjoyed guava juice, so I had to incorporate it into my Hawaiian inspired dish. Top the pork with a pineapple cabbage slaw, and you have a refreshing, island dish.

The pork all done after 8 hours in the slow cooker.  It will fall apart as you take it out of the slow cooker.

Shred the pork with two forks. Let it sit while you prepare the sauce.

Strain out all big chunks from the slow cooker and let the sauce remain. Add soy sauce, rice wine vinegar and pineapple juice.

Place shredded pork back in the sauce  when ready to serve.

Then, you need to make the slaw. Combine fresh pineapple pieces with chopped green cabbage.

Then mix in salt, pepper, greek yogurt and green onion.  Now your slaw is finished! Serve the slaw on top of the pork with some rice on the side.

Laziness Level: 1005274_10152941974945434_899904053_n 1005274_10152941974945434_899904053_n 1005274_10152941974945434_899904053_n

5.0 from 1 reviews
Kona Pork with Pineapple Slaw
 
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Tender pork soaked in a asian island fusion sauce and topped with a tangy pineapple sauce
Author:
Serves: 4
Ingredients
  • 8 King Hawaiian Rolls
  • FOR THE PORK:
  • 4 bone in pork chops
  • 6 oz pineapple juice
  • 6 oz guava juice
  • 3¼ inch slices fresh ginger
  • 3 cloves garlic
  • 1 TBSP Onion Powder
  • 1 TSP Ground Ginger
  • 1 TSP Pepper
  • 1 TSP Salt
  • FOR THE SAUCE:
  • 2 TBSP Soy Sauce
  • 2 TBSP Rice Wine Vinegar
  • 2 TBSP Brown Sugar
  • FOR THE SLAW:
  • 2 cup green cabbage, chopped
  • ½ cup fresh pineapple, diced
  • ¼ cup green onion, chopped
  • ½ cup Plain Fat Free Greek Yogurt
  • ½ TSP Pepper
Instructions
  1. Place pork chops in slow cooker. Add the remaining ingredients for the pork. Place lid on top and cook on low for 8 hours. Remove pork with tongs and shred with forks. Strain out any large chunks from the sauce. Add the soy sauce, rice wine vinegar and brown sugar. Place lid back on and turn slow cooker to high. Let simmer for 15 minutes. When done, place pork back in sauce and turn slow cooker off.
  2. Make slaw. In a medium bowl, add chopped cabbage and bite sized pineapple together. Add Greek yogurt, pepper and green onion. Mix until evenly distributed. Refrigerate until ready to serve.
  3. To serve, place some pork on King Hawaiian buns, making sure to let excess sauce drip off before placing on bun. Top with some slaw and top bun. Serve with some rice on the side. ENJOY!

 

Carne Asada Nachos

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This is a great meal to clean out your freezer. I found a pieces of flank steak I had forgotten about and threw it in the crock pot with a few pantry and fresh ingredients and an awesome meal was created. You can really use any piece of beef you have,  a top round roast, top sirloin or another cut of steak. Everyone in your family will love this meal, it is fun to eat with your hands. Just make sure to bring lots of napkins.

 Add the beef, spices, tomatoes, jalapenos and tomatillos to the crock pot:

Once the beef is done, shred the beef and pour some of the sauce over the beef:

Lay some chips in the bottom on a glass dish:

Sprinkle cheese on top of chips:

Place in oven to melt cheese:

Place beef on top:

Add beans, salsa, avocado and then cilantro:

Laziness Level: 1005274_10152941974945434_899904053_n 1005274_10152941974945434_899904053_n

5.0 from 1 reviews
Carne Asada Nachos
 
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Tender spicy beef with crunchy chips, gooey cheese, creamy avocado, tangy salsa and fresh cilantro
Author:
Serves: 4
Ingredients
  • 2 Lb Flank Steak
  • 14.5 oz Fire Roasted Canned Tomatoes
  • 4.5 oz Canned Green Chilies
  • 1 Jalapeno, Roughly Chopped
  • 4 Tomatillos, Halved
  • 2 TBSP Chili Powder
  • 1 TBSP Garlic Powder
  • 1 TBSP Onion Powder
  • 1 TBSP Pepper
  • 2 TSP Salt
  • 4 cups Tortilla Chips
  • 1 cup Shredded Cheddar Cheese
  • 1 14 oz black beans, rinsed
  • 2 avocados, thinly sliced
  • ½ cup Your Favorite Jarred Salsa
  • ½ cup cilantro, roughly chopped
  • FOR THE GARNISH:
  • ½ cup sour cream
  • 1 lime, juiced
Instructions
  1. Place beef in crock pot. Add tomatoes, green chilies, jalapeno, tomatillos and spices. Place lid on crock pot and turn on low. Let cook for 7 hours or until beef is tender. In the last 45 minutes place beans in the slow cooker.
  2. Preheat oven to 400 degrees Fahrenheit. Take beef out of crock pot. Place in cutting board and shred with forks. Place in a medium bowl and add some of the sauce from crock pot about 1 cup, to the beef. Toss beef with sauce. Add more if needed. Add bean to bowl by using a slotted spoon to remove from crock pot.
  3. Place chips in the bottom of of a 9 by 13 glass baking dish. Sprinkle cheese on top. Place in oven and cook until cheese is melted about 5-7 minutes. Add beef and beans on top. Using a spoon, drizzle salsa over nachos. Add avocado and cilantro.
  4. Serve family style with small serving dishes to eat from. Garnish with a dollop of sour cream and a bit of lime juice. Enjoy!

 

5 Minute Ribs

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There are a few recipes that I make consistently. These ribs are one of them. Not only are they the easiest meal you will ever make, but they are so foolproof that even the boyfriend can make them ( and that is saying something). Top that with the amazing smoky flavor without the grill and you have a knock out meal. Serve with a baked potato or some oven fries and you will have a family pleasing meal.

Cut ribs in half and place in slow cooker:

Add spice rub:

Pour BBQ Sauce over:

Take out and place in baking sheet to broil:

 

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5 Minute Ribs
 
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Juicy, Fall off the Bone Ribs with Savory Spices and BBQ Sauce
Author:
Serves: 4
Ingredients
  • 1 rack of pork loin back ribs (3.5-4 lbs)
  • 14.5 oz Your Favorite BBQ Sauce
  • 2 TBSP Chili Powder
  • 4 TSP Garlic Powder
  • 4 TSP Onion Powder
  • 4 TSP Pepper
  • 4 TSP Paprika
  • 2 TSP Ground Mustard
Instructions
  1. Slice rack of ribs in half. Place in slow cooker, with meaty side of ribs facing in and propped up against the crock pot. Mix spices together in a small bowl. Rub over all sides of the ribs. Pour BBQ Sauce evenly over ribs.
  2. Place lid on crock pot and turn to low. Let cook for 7 hours. Remove from crock pot and place on rimmed baking sheet. Preheat broiler to high. Pour a bit of the sauce left in the slow cooker over the top of the ribs. Broil until tops begin to char, about 10 minutes.
  3. Remove and enjoy!

 

Crock pot Shredded French Dip

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This is one of the easiest meals you can make. Throw the beef in the crock pot and forget about it for a while, and then pull it out and you have an amazing meal, au jus included.

Place the beef, seasonings, onions and garlic in the crock pot.

After 7 hours:

Take it out and shred it:

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Crock pot Shredded French Dip
 
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Tender, fall apart beef with a savory au jus
Author:
Serves: 4
Ingredients
  • 4 lbs pot roast
  • 32 oz low sodium beef broth
  • 7 cloves garlic,peeled
  • 1 onion, cut into quarters
  • 1 TBSP Italian Seasoning
  • 1 TBSP Ground Mustard
  • 1 TBSP Pepper
  • 4 rolls ( I used mini ciabatta rolls)
Instructions
  1. Place beef in crock pot. Add beef broth, garlic, onion, Italian seasoning, ground mustard, and pepper.
  2. Turn on low for 7 hours.
  3. Take out and place on cutting board. Using a fork, shred the beef. Strain au jus (broth from crock pot) so that there are no large chunks.
  4. Slice rolls in half. Place ¼ of the beef on each roll. Place au jus in 4 small individual bowls. Serve sandwiches and au jus together.

 

Pork Carnitas with Chipotle BBQ Sauce and Slaw

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Looking for something different for Taco Tuesday? The tangy pork carnitas with the sweet and smoky BBQ sauce and crunchy acidic slaw make for the perfect taco.

Pork Chops ready to cook in the crock pot:

 The BBQ Sauce:

 Toss pork with BBQ Sauce:

Make the Slaw:

  

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Pork Carnitas with Chipotle BBQ Sauce and Slaw
 
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Sweet and Smoky Pork with Citrus Slaw
Author:
Serves: 6
Ingredients
  • FOR THE PORK CARNITAS:
  • 4 bone in pork chops
  • 1 cup orange juice
  • 1 cup pineapple juice
  • 3 cloves garlic
  • 1 TBSP Ground Coriander
  • 1 TBSP Ground Cumin
  • 1 TBSP Chili Powder
  • 1 TBSP Garlic Powder
  • 1 TBSP Onion Powder
  • 1 TBSP Pepper
  • FOR THE BBQ SAUCE:
  • 1 cup Ketchup
  • 2 TBSP Brown Sugar
  • 2 TBSP Dijon Mustard
  • ½ Cup Distilled White Vinegar
  • ½ cup orange juice
  • 2 TBSP Honey
  • 1 TBSP Salt
  • 1 TBSP Pepper
  • 1 TBSP Chili Powder
  • 1 TBSP Ground Coriander
  • 1 TBSP Ground Cumin
  • 2 TBSP Finely Chopped Chipotles in Adobo
  • 1 TBSP Garlic Powder
  • 1 TBSP Onion Powder
  • FOR THE SLAW:
  • 2 Cup Chopped Green Cabbage
  • 1 Cup Thinly Sliced Red Onion
  • ½ Cup Cilantro, Shredded
  • Juice of 2 limes
  • ½ cup Nonfat Plain Greek Yogurt
Instructions
  1. Directions:
  2. Lay 4 Pork Chops in the slow cooker. Add the juices, garlic and powders evenly over the pork chops. Place lid on slow cooker and turn the slow cooker on low for 6 hrs, rotating pork chops half way through. Once done,let pork chops cool slightly and shred into bite sized pieces.
  3. Make BBQ Sauce: Add all ingredients into a medium sauce pan and whisk. Bring up to a simmer and cook for 15 min, until thickened. Remove from heat and add the pork to the BBQ Sauce and toss together.
  4. Make the slaw: Chop the cabbage and red onion. Place in a medium bowl and add cilantro. Add Lime juice and greek yogurt. Toss together until evenly distributed.
  5. Serve in corn tortillas and chips with salsa.
  6. ENJOY!

l Information (According to Myfitnesspal)

Calories (per serving): 321

Fat (g) 6.6

Saturated (g): 1.8

Cholesterol (mg): 70.2

Sodium (mg): 632.1

Fiber (g): 3.7

Sugars (g): 302.

Protein (g): 27.6

Vitamin A (%): 27.1

Vitamin c (%) 64.1

Calcium (%) 9.1

Iron (5): 12.2

Looking for an Easter Ham? Citrus Brown Sugar Ham

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Don’t want to stand in line for an hour at the Honey Baked Ham store? Don’t want one of the pre-baked hams from the supermarket that have all those strange ingredients? Want a recipe so easy that even your husband ( or  significant other  lacking cooking skills) could do? Here it is!  I made the recipe for Thanksgiving and it kicks butt. Sweet, salty and tangy, with a brown sugar honey crust, your family will be asking you for the recipe.

Trim the ham and place it skin side down in crock pot:

Add juices:

Make brown sugar honey orange zest glaze:

Rub that glaze all over that ham:

Ready to Eat!

Laziness Level: 1005274_10152941974945434_899904053_n 1005274_10152941974945434_899904053_n 1005274_10152941974945434_899904053_n 1005274_10152941974945434_899904053_n

Looking for an Easter Ham? Citrus Brown Sugar Ham
 
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Sweet, Salty Ham with a Citrus and Brown Sugar Glaze
Author:
Serves: 8
Ingredients
  • 8 lb Shank Half Ham
  • Juice of 1 orange
  • 1 Cup orange juice
  • 1 Cup apple juice
  • 1 cup Pineapple Juice
  • ⅔ cup brown sugar
  • ⅓ cup honey
  • 2 TBSP orange zest
Instructions
  1. Trim Ham to fit crock pot. If you have a huge crock pot you can probably skip this step. I had to trim about an inch off the bottom in order for it to fit. Place skin side down in crock pot.
  2. Add the juices, pouring over the top of the ham. Squeeze juice of orange over ham, leaving pulp if it lands on ham.
  3. In a small bowl, add brown sugar, honey and orange zest, mix together till it forms a paste.
  4. Rub past over the top and sides of ham to evenly cover.
  5. Put lid on crock pot, I also had to put a couple bags of rice on top to weigh it down, with a towel underneath.
  6. Cook on low for 7-8 hours, basting with juices every hour.
  7. Once done, let cool and then place in fridge.
  8. ENJOY!