CROCK POT BUFFALO RANCH PULLED CHICKEN

Hat tip to Slow cooker Recipes



Used it in burritos, over rice, over noodles...the options are endless.

5 Frozen ***B/S***Chicken Breasts
1/2 Tbsp Dried Parsley
1 tsp Garlic Powder
1 Tbsp Onion Powder
1/2 tsp Dried Thyme
1/4 tsp Salt
1 packs dry ranch dressing
1 C Frank's Red Hot Sauce

Place frozen chicken breasts into the slow cooker.
Mix together all remaining ingredients in a bowl.
Pour sauce over frozen chicken breasts and turn to low.
Cook for about 5 hours.
Using two forks or tongs, shred chicken.

***B/S means boneless n skinless, you don't have to use frozen, you can use regular boneless chicken breast

CROCK POT PORK-STUFFED PEPPERS from Slow Cooker Recipes

CROCK POT PORK-STUFFED PEPPERS

(Now here is a great recipe for those of you who want more time on your hands, yet produce a AAA meal!)

Ingredients:
2 pounds ground pork (or a combination of pork and beef)
4 large green peppers
1 large onion
2 carrots
4 cloves of garlic
1/2 head of cauliflower
6 ounce can of tomato paste
1 tablespoon dry oregano
1 tablespoon dry or fresh tarragon
Salt and pepper to taste

Directions:
Cut the tops of the peppers and clean the seeds out.
Arrange peppers in the Crock-Pot standing up and make sure they fit securely.
Grate onion, carrots, garlic and cauliflower in the food processor. You can also just chop them into small pieces with a knife if you don’t have a food processor.
In a big bowl, combine ground pork, shredded vegetables, seasonings and tomato paste.
Add salt and pepper to taste. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add half a cup of water, cover and cook on low for 8-10 hours.
If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1-2 hours.

Sunday Must Try: Mississippi Roast, courtesy of an old friend from North Carolina

 

Mississippi Roast - - Put chuck roast in crock pot, Sprinkle with dry Hidden Valley ranch dressing mix, add packet of dry McCormick Au Jus mix, a stick of butter, 5 pepperoncini peppers. DO NOT ADD WATER. Cook on low for 7-8 hrs

But, I already have my chicken (that I deconstructed myself) soaking in prep to be fried (it is Sunday, after all), fresh green beans are simmering, and soon potatoes will be on the stove for some mashed potatoes. Yummy!

Roasted pork with romesco sauce, sauted baby brocolli, and quinoa salad=yummy dinner!

Marinate the pork shoulder in olive oil, chopped garlic, lemon zest, coriander, kosher salt, black pepper, and rosemary.

Sear in a hot pan, all sides.

Reseason and put in a 400 degree oven, 10 minutes per pound...turn it over half way through.

Roast bell peppers and let them cool. Remove the skins.

Toast paprika.

Toast your quinoa.

Using toasted almonds and bread...

Blend in a food processor or vita mix.

Add in your roasted bell pepper and a roasted tomato (I used sun dried.) Add salt, pepper, toasted paprika, and red wine vinegar. Slowly add olive oil in until you get a sauce. I added lemon juice right at the end.

Let the roast rest.

Saute baby broccoli in canola oil, with kosher salt, and hit with lemon juice before serving.

Add cooked quinoa to minced shallots that have been soaking in red wine vinegar.

Add in olive oil, kosher salt, and sliced apples.

Serve the sauce with the pork.

Enjoy!

Homemade sausage

So, we had breakfast for dinner. Nothing special, except I made my own breakfast sausage (using pork from the half pig we purchased from A Joyful Noise Farm http://www.ajoyfulnoisefarm.com/. No pictures to share (it's sausage) but since it turned out yummy, I will share next time. I did use a store bought seasoning, though, and it was delish.

http://www.savoryspiceshop.com/blends/fryingpan.html

The Savory Spice Shop is awesome (and you can order online!)