Dr. Pepper Pork BBQ

Photo by Ree Drummond (The Pioneer Woman)

As I sit here coughing and with a migraine, typing up this recipe. I am grateful for other women/men out on the web listing their recipes for other's to try. I have been visiting The pioneer Woman cooks recipe blog for a while. She has beautiful pictures of her food (as seen above) and step by step directions. Mine isn't done cooking so I borrowed her picture for now.  I just love her blog. It makes me want to be a better blogger, when I have more time. :) Well, I have been eyeing this recipe of hers for a while, but haven't had the ability to purchase a pork butt, but I finally bit the bullet this last week and bought it and the ingredients to make her Spicy Dr. Pepper Shredded Pork. However, my recipe is slightly different, but uses the same ingredients. Just either more or less of some of them. Hoping for a sweeter, less spicy bbq pork, but still with lots of flavor. This is my attempt, as I sit here sick. I was going to make my crock pot chicken, but my chicken is beried in the middle of my deep freeze and I don't have the energy to pull it out. the pork was in the fridge for a different day to make. It just got moved up on the menu list. So excited for a yummy dinner. Even if tonight is Bunco Night. I'm still going to eat it, at least a little, but looking forward to leftovers for a salad tomorrow :)

Here is my recipe. For Ree's recipe click on the link above.

Ingredients:

3 medium/small yellow onions
1 boneless, pork shoulder/butt  (5-7 lbs)
Kosher salt and freshly ground pepper
1 can 7 oz chipotle peppers in adobo sauce
2 cans Dr. Pepper
1 cup brown sugar (lightly packed or gently packed)

Directions:
Cut the onion ends off and then quarter the onion, peel off the outer skin, and arrange in the bottom of a LARGE dutch oven. Next... Generously sprinkle salt and pepper on all sides of the pork shoulder/butt. Then set on top of the onions. Pour the chipotle peppers on top of the pork (including the sauce). Then sprinkle the brown sugar on top of the pork and on the sides of the dutch oven. Then pour both cans of Dr. Pepper on top of the chipotle peppers/pork and onions. Stir to incorporate the brown sugar in to the liquid.

Place lid tightly on top of the pot. Then set pot on the middle rack in the oven. Cook for at least 6 hours turning the meat every 2 hours during the cooking process. Check the meat at 6 hours; it should be absolutely falling apart.(use the two forks to test). If it's not falling apart, return to the oven for another hour.

Remove the meat from the pot and place on a cutting board or other work surface. Use two forks to shred the meat, discard large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard the fat. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and the liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.)

Serve on a salad, rolls, rice, or warm tortillas. Top with shredded lettuce, diced tomatoes, shredded cheese, avocado slices/guacamole, salsa or what ever you want. Enjoy!

This looks so delicious, I can barely wait to eat it. I hope you enjoy it. Let me know what you think of the dish. :)

White Chicken Chili - Slow Cooker

Tonights dinner was a "what do I have on hand" dinner. Yeah, I know I do a lot of those types of meals, but sometimes that's all we can do. I had my good friend AMY over tonight with her three girls. And I was busy today, so it was hmmm what do I do for dinner tonight... around 9am when I'm functioning enough to think about dinner. I'm in three classes at school and I'm so overwhelmed. I may be dropping one of my classes so I can function better. I really didn't realize that I would be so overwhelmed and unorganized... That I think is the hardest thing me not being able to get organized to function. This is the worst start to a grouping of classes I have ever had. :( So not happy with myself right now.

Here's for a good gather your wits healthy nutrient rich dinner. :)

1 lb chicken - tenders or breasts cut into bite sized pieces (canned chicken or freeze dried -foodstorage would work good too)
1 onion chopped
3-1/2 bell peppers orange, yellow and red
1 cup herb and garlic with lemon juice marinade
Cook in a pan on the stove or just add to the slow cooker. (depending on if you don't mind raw chicken cooking slowly) This will take about 10 min or so depending on heat.

Add to the slow cooker then add
1 can chicken broth
1 can chili beans
1 can drained and rinsed white northern beans
2 cans sweet corn
1 can rotel tomatoes with green chili's
salt and pepper to taste - I did about 3 pinches of salt and 10 turns of the pepper grinder
Cook 5-6 hrs on low or 3-4 on high then set to warm/simmer  til ready to serve.
30 min before serving. Add 2 cans cream of chicken soup and combine

Serve with sour cream, shredded cheese and tortilla strips/chips as toppings.

We didn't add any toppings except tortilla strips.

This makes enough to fill a 4 qt slow cooker, or 2/3 of a 6 qt slow cooker. Plenty for a crowd or even to freeze half for a later meal.

Verdict!
SO DELICIOUS! I know I say that a lot. My friend that was over didn't want any toppings, she said it was delicious all by it's self. Also, her girls ate 2 whole bowls. :) that's always a good sign. My boys ate BIG bowls and we still had enough to share or freeze for another family. So can easily feel 8-10 people. :) Those are always good meals. (in my opinion) :)

Who needs to go to a restaurant when you can make delicious white chicken chili at home and have it cook all day while you do other things. I think that's the best and most satisfying thing.

Potato Rolls

I got this recipe from a sister in my ward. She made these for an activity and I HAD to have the recipe. They are so delicious, soft, and perfect! I thought I had already added this recipe to my collection on here. I guess I didn't, because I can't find it. So, even if it's here, I'll repost. It's worth it. I hope you make these and enjoy them as much as we do.

Potato Rolls
Ingredients:
4 cups hot water
2 Tbsp yeast
1 Tbsp salt
1/2 cup sugar
3 eggs
2 cups potato flakes
1 stick of margarine/butter
4 cups flour
3-5 cups flour

Step 1:
Pour 4 cups hot water into mixer. Sprinkle 2 Tbsp yeast over top of water. Add 1 Tbsp salt. Add 1/2 cup of sugar. (you don't need to stir this. Just sprinkle the yeast over the water evenly, then pour the salt ans sugar over the yeast evenly.  It will force the yeast to the bottom) Let sit for approx 5 minutes, until slightly foamy.

Step 2:
Add 3 eggs, 2 cups potato flakes, margarine or butter, and 4 cups flour - use dough hook - beat 5 min.

Step 3:
Add 3-5 cups more flour. (I usually add 4. If it is humid you may need to add a little more. The dough will be quite sticky, but smooth in appearance.)

Step 4:
Use a plastic spatula to remove dough. Pour into a large tupperware or plastic bowl sprayed with non-stick cooking spray. Cover lightly with lid or plastic wrap that has also been sprayed. Let rise 1 hour.

Step 5:
Sprinkle a little flour over the top of the dough and gently pat down to release some of the air. Divide into 5 portions. Using a lot of flour on your board, pat out or roll out each portion of dough into a circle. Use a pizza cutter to cut it into 8 slices (or triangles). Roll each slice beginning at the large end to make a crescent. Pinch the ends together to make it more round. Place rolls onto greased baking sheet. I fit 20 per 10X15 pan. Batch makes two pans, 40 total. Cover loosely with a cloth, or with plastic wrap sprayed with non-stick cooking spray. Let rise 1 hour. *If you have excessive flour on the rolls, just brush them off with a little pastry brush before baking them.* Bake 400F for 12 minutes. Check bottoms of rolls with a spatula to make sure they are slightly browned.

Tips:
The most important ingredients are yeast and flour. Use SAF Instant Yeast or other good yeast and Unbleached flour.

Dough is very sticky, but that is what makes good rolls. Make sure you beat the dough at least a total of 7 minutes - 5 minutes with first addition of flour, and at least 2 more minutes with second addition of flour.

You can make this recipe into cinnamon rolls, bake at 350F for 20-30 minutes. the higher temperature makes them too tough.

Verdict:

HEAVENLY! absolutely Heaven in a bread! light and fluffy, sweet and mmmm heaven! I have not tried these as cinnamon rolls. I may have to split the batch to make half rolls and half cinnamon rolls. Love these!

Sweet, Tangy Chicken

This was what I made in the slow cooker last night. I will be eating it for lunch today. My intention was to serve this for dinner, but we ended up going out to dinner. Why you might ask since I had food in the slow cooker. Well... Yesterday was spent at the car dealership. I was in a car accident two weeks ago. My vehicle was totaled, and I needed another car. I didn't want to have a payment, but nothing worked out to get a vehicle without a payment. We were helped by my husband's WONDERFUL parents. They helped us get into a safe family car. We are so blessed. We can afford the payment, and we will be working hard to pay it off quickly. We want to repay their kindness by getting this off as quickly as possible. Well, long story short. We also got a check from the insurance company for what my vehicle was worth that we put part of it on as a down payment on the vehicle. We decided to go out to dinner since it was easier. My brain couldn't function after all the stress. So, tonight will be leftover, but the kids don't know it's leftovers. :) They never saw it. I'm going to try to make my potato rolls to go with it like sandwiches. They will enjoy it. I'm going to shred my sweet tangy chicken to go on the rolls. mmm my mouth is watering already. That's usually a good sign. One of the things I like about this recipe is that it has a fruit component to it. My kids don't even know.

Ingredients:

1 can cranberry sauce (whole berry or non)
1/2 bottle of creamy French dressing or Catalina dressing
1 package dry italian dressing mix
3 lbs chicken tenders (boneless, skinless)

Directions:
In slow cooker place cranberry sauce, french dressing and italian dressing mix in and stir to incorporate all ingredients, then add the chicken tenders moving them around so the mixture is around each tender. Cook on low for 4-6 hrs until the chicken tenders are cooked through, then remove the tenders, shredding with two forks. Then replace back in the slow cooker on warm. til ready to serve.

Serve on rolls, toast, mashed potatoes, pasta or even on a bed of salad greens.

These are tasty, tangy and sweet. The sweetness comes from a combination of the cranberry sauce and the french dressing. The tang comes from the french dressing, the seasoning and the cranberry sauce. A great combination and an easy healthier meal. :) Enjoy :)

Pesto Tilapia with a Pesto Alfredo Orzo

Tonight was the ending of a very busy day. I am surprised that my brain and my head hasn't exploded... I am trying to find a car we can afford after my vehicle accident. So, I also started my last term towards my associates degree, with three classes. On top of that I had a job interview today, first one in two years. It felt really good. Then we had spanish club and liberty bowl club for the boys after school, then pack meeting for cub scouts. And my husband is working late tonight. So dinner, is not the typical dinner, but still some of it is mostly scratch. The fish was delicious, the orzo was very creamy and flavorful.

I am really loving pesto. I guess its some sort of pesto faze but it is so tasty. And I'm loving all of the delicious things that go with it.

Ingredients for Pesto Tilapia
7 tilapia filets
1 1/2 cup italian seasoned breadcrumbs
4 Tbsp olive oil and 4 Tbsp margarine or butter
1/2 tsp of pesto per tilapia filets
Salt and pepper to taste

Directions:
* do not dry the tilapia filets. Mix salt and pepper in the italian seasoned breadcrumbs, then dredge the tilapia filets in the italian breadcrumbs, (their natural moisture will help the breadcrumbs stick). Then heat the oil and butter/margarine in a saucepan til bubbly. Then add the filets to the bubbly oil mixture and don't move until they are browning on the edges, then flip the fish and continue to cook one or two minutes longer. (the filets cook fast). I placed them on a foil lined jelly roll pan (cookie sheet) and then spread the pesto on to the fish and place in an oven at 325F for about 5 minutes to make sure the fish is nice and flaky.

Ingredients for the Pesto Alfredo Orzo
1 lb orzo
1 bottle garlic parmesan Alfredo (ragu)
1 Tbsp pesto (a little goes a long way)

Directions:
Cook the orzo according to package directions or until your taste. Then drain off the water. Add the pesto and Alfreo sauce to the same pan, stir. Then add the orzo and stir to incorporate. and serve warm.

Delicious and flavorful!

I loved it, One of my son's had two pieces of fish, my husband had 3 pieces. I'd say the fish was a HIT! and then the Orzo is delicious and creamy! a win for a quick dinner :)

Just what I needed to end the day!

Easter Dinner

Our Easter Dinner 2011
Shrimp cocktail, breaded pesto chicken, instant mashed potatoes and sweetened corn-microwavable

I know most of you are thinking that I would have some delicious, wonderful dinner prepared. Unfortunately, that was not the case this Easter. I had a final due in one of my classes, and spent most of the day preparing and finishing the paper, after I went to church. That, and when I went to purchase a ham or lamb at the grocery store, they were all sold out. I guess when you snooze you loose. :( I thought I'd have time, I guess I was wrong. So instead, we had my shrimp cocktail, breaded pesto chicken cutlets, instant mashed potatoes, and sweetened corn (cooked in the microwave). I know some of you may be thinking that sounds pretty awesome... It was. It took me about 45 minutes to make. All in all it was a nice dinner, we all sat around the table having dinner and eating shrimp cocktail. I know it was our little extravagance for Easter...shrimp cocktail.  Unfortunately, no pictures were taken of dinner. But it was very delicious... I will try to do better with pictures of my meals. I have been just a little more lax on that part lately since I'm so busy with school. I will get a little busier these next 9 weeks, as I finish up my last three classes to complete my associates degree. I will hopefully be able to get back to making delicious meals with pictures by then. I may have more slow cooker meals coming your way as I'll be very busy with the kids finishing their school for the year, my final term in school, and to top it all off, I may be starting a new job... pray I get it. I could really use the experience :) I have included the recipe for the sweetened corn. It's heavenly!

Sweetened Corn - Microwavable

Ingredients
1 bag frozen white corn kernels
2-3 Tsp white sugar
1/4 cup milk
1/2 stick of butter/margarine

In a medium microwavable bowl, add the white corn kernels with the butter, set the microwave on full power, and microwave for 3 minutes, take out of the microwave, then add the milk and sugar. Then stir to incorporate the sugar and milk. Then microwave another 4 minutes. Stoping the time at 2 minutes and stirring again. Check temperature of the corn, may need 2 more minutes to cook. (depending on the temperature of your microwave), Serve as a side dish. Delicious.

VERDICT - My kids and husband said it tasted like it was straight off the cob, and oh so sweet. They LOVED it!

Everything but the kitchen sink chili

Today is going to be a long day for me. My oldest son is going on his first scout overnighter, I have a Girls Night Out... (yeah me!). I have to write one of my final papers for school, and the kids have a half day at school. Not to mention the house is messy and needs cleaning and laundry needs done. So I figured I needed a easy quick set it and forget it dinner. I pull out my trusty crock pot. Then I try to figure out what to put it it that is quick, easy and set it and forget it. I think that my cowboy stew would be nice and yummy. Then i remember i have leftovers from last night which was a raspberry vinaigrette pork loin. Which was just a low fat raspberry vinaigrette pored over a pork loin and cooked in the slow cooker all day. It was sweet, and tasty, lacked a little salt but other than that pretty good. So i figured I would try to make a chili of some sort without chili powder. Even if it is a sweet chili. Is there anything wrong with sweet chili... I don't think so. So I pull out my ingredients and away I go... Dump and stir then set it and forget it...

Ingredients:
2 cans chili beans
2 cans sweet corn
2 cups mixed sweet peppers, chopped/diced - I had orange, yellow and red
1 can tomato soup
1/2 cup bbq sauce
1 lb hamburger patties crumbled, browned with salt and pepper
leftover pork roast
1 onion chopped
1-2 cups of salsa medium
salt and pepper to taste

combine all ingredients in a slow cooker/crockpot for 8-10 hrs.

Serve with cornbread/corn chips with sour cream and cheese.