Creamy Salsa Chicken in the Slow Cooker

Hi friends!  Here is another great crock pot recipe to add to your weekly rotation.  It is awesomely delicious and, just what makes crock pot recipes so popular, it comes together in under 10 minutes.  It will make your kids crazy happy to eat dinner and if you serve it at a party, I can guarantee it a huge hit.   What I love most about it is how versatile it is.   We love it tossed in a salad with rice for homemade burrito bowls, wrap the chicken in tortillas for a delicious taco, or when served alongside tortilla chips it  makes a great dip for parties.

When I was making Creamy Salsa Chicken this last time I found an awesome product, Greek Cream Cheese. It is 1/2 the fat of regular cream cheese, 2x the protein and full of all those wonderful live active cultures.  I gave it a whirl and loved it!  I hope it wasn't a fluke finding it in the store because it was so great.  Definitely right up our alley.  I'm not being paid to promote this stuff- i just love it and wanted to share!  Using the greek cream cheese even made this a healthy dish, total bonus.  But everything in moderation is really the key, right?!

On a side note, guess who is invited to be on television again! New Day Cleveland invited me to share my recipe for Tortellini Soup on January 22nd at 10:00am on channel Fox 8! What a cool way to start my new year :)  Time to go dress shopping!

Creamy Salsa Chicken in the Slow Cooker

3-lbs boneless skinless Chicken (either breasts or thighs is fine)

1 (15 ounce) can whole kernel corn, drained

1 (15 1/2 ounce) can black beans, drained

1 (15 ounce) jar chunky salsa 

1 medium onion chopped

1 (8 ounce) block of cream cheese 

Spray the inside of the slow cooker with nonstick cooking spray.  Place chicken in the bottom of the slow cooker and top with the drained corn, black beans and chopped onions.  Pour the salsa on top.  Cook on HIGH for 4 hours or LOW for 6.  One hour before it is finished cooking, carefully pull the chicken out of the slow cooker and shred.  Put the chicken back into the slow cooker and gently stir to combine.  Place the block of cream cheese on top of the mixture and replace the lid.  After 30 minutes stir the cream cheese into the chicken mixture until fully combined.   

This recipe is so versatile! It is delicious served over rice, wrapped in a tortilla, topped onto a salad or even as a dip with chips.  Enjoy! 

Hot Pepper Jelly Pork Shoulder in the Crock Pot

Happy New Year my sweet friends!!  I hope you all had a wonderful Christmas season filled with friends and family, traditions kept and new memories made. I know I did!  This year was all about our boys, and taking a little break from blogging was a nice way to decompress and keep my mind focused on the true meaning of the season.  But now that it is all over I am SO excited to get back into it all!  I know I missed you- and I sure hope you missed me!  

Being it is January and the New Year is upon us, I thought it fitting to share a recipe for pork that we have been going wild over lately!  It is supposed to be good luck to eat pork on New Years day, but I think all of January is good enough too ((wink, wink)).   Right now you can also usually find the pork shoulder (also labeled pork butt) marked down after the big holiday making it the perfect time to stock up.  Our grocery store had them buy one get one free!  I LOVE when that happens!  Being an already budget-friendly cut of meat, this is a huge savings.  

This recipe takes Hot Pepper Jelly, which is a bit sweet but also packs a nice bite from the hot peppers, some brown sugar, Worcestershire sauce, and a good squeeze of Dijon mustard making a sauce which tenderizes and flavors the meat so, so, so amazing. We are seriously addicted to this recipe and I know you will be too!  

**I've been asked on my facebook page if this is a spicy dish.  It actually isn't hot at all. You get all the flavor of the hot peppers, but none of the heat. You may get a zip here and there depending on the heat of the jelly you use. But I wouldn't call it hot. Both of my boys can eat it and love it. **

Hot Pepper Jelly Pork Shoulder in the Crock Pot 
1 (3-5lb) pork shoulder (also labeled as the butt)
1 large onion, chopped
1 Cup hot pepper jelly
1/4 Cup Worcestershire sauce
2 Tablespoons brown sugar
2 Tablespoons Dijon mustard
salt and cracked black pepper to taste

Spray inside of crock pot with nonstick cooking spray.  Place the chopped onion in the bottom of the crock pot.  Rinse the pork shoulder, pat dry and put into the crock pot on top of the onions.  Season WELL with salt and pepper- don't be afraid of the salt and pepper folks!  Whisk the jelly, Worcestershire sauce, brown sugar and Dijon mustard together and pour over pork.  Do not be tempted to add any water or liquid to the crock pot. It isn't necessary because the jelly melts down and the pork creates its own juice while cooking.

Cook on HIGH for 5-6 hours or on LOW for 8-10. Around the last hour or so of cooking time, you want to check your meat by taking the lid of the crock pot off and giving the pork a pull with a fork.  It should be fall-apart tender.  If it isn't, let it cook until it is!  It is well worth the wait.  When it is at fall-apart stage you can carefully remove it from the crock pot, and using two forks, pull the meat apart and then add it back to the pot for an additional 30 minutes to absorb more of the juices.  Lately I have been just pulling it gently apart into chunks while inside the pot instead of shredding it outside so we can have larger pieces.  But both are fine- do to your preference!

Serve alongside rice, or mashed potatoes with lots of juice on the side to pour on top.  You can also stuff into buns or mini rolls for sliders- kids love this!  And the left overs we always use in soft taco shells for carnitas. With so many options, this is sure to be a hit in your home!

Crock Pot Round-Up!

The sweaters are on and the boots are out; movie time surrounded in tents of afghans and extra pillows, it is autumn and the first thing I think of is COZY!  It is just plain chilly out there so being able to come home to warm house that surrounds you in delicious smells is a wonderful thing!  Crock pots are easy, almost effortless, yet when done right, gives you a multitude of fantastic and different meals that can taste like you slaved all day to make them.  Here are some of my favorites!

Soups

Fresh Corn Chowder
Easy Chili
Candy's Chicken Tortilla Soup

Pulled Meat

Hawaiian BBQ Pulled Chicken Sandwiches
Thai Style Peanut Pulled Chicken in the slow cooker served with an Asian Slaw
Dr. Pepper Pulled Pork in the Slow Cooker
Mustard and Vinegar Pulled Chicken Sandwiches

Entrees 

Slow Cooker Creamy Chicken and Chives
Chicken and Sun-Dried Tomatoes
Beef Roast with Tomato Ragout (Slow Cooker)
Texas BBQ Pot Roast (not pictured)

Here's to the season for Slow Cooking!!  Now go out, make a few, and spend more time with your families!

Chicken and Sun-Dried Tomatoes

This is a yummy slow cooker meal that is a nice change up from the every day.  There are only a handful of ingredients; the sun-dried tomatoes being the real star.  They go from hard and dry to soft, sweet yet slightly tart after hours of cooking in the crock pot.  The chicken is juicy and moist rounding it out and creating a warm and comforting meal.  Both of my kids gobbled it up no questions asked and even had it for lunch the next day just as willingly.  That has to say something, huh?!  5 Star Slow Cooker meal for sure.  We enjoyed it served over elbow macaroni and topped with snipped chives and freshly grated parmesan cheese.  

Chicken and Sun-Dried Tomatoes
3 lbs chicken, boneless, skinless breasts or thighs
1 medium onion, chopped
2 garlic cloves, minced
2 cups chicken stock
1 teaspoon dried basil
1/2 cup sun-dried tomatoes, cut into slivers

Don't forget to spray the inside of your slow cooker with non-stick cooking spray for easier clean-up!

Place the chicken in the bottom of the slow cooker.  Add the onion, garlic, chicken stock, and basil. Scatter sun-dried tomatoes over top and cover.  Cook for 4-6 hours on LOW or 2-3 on HIGH.  Serve over noodles or rice.

Slow Cooker Creamy Chicken and Chives

This recipe is wonderfully satisfying, creamy and so delicious.  When the chicken was finished cooking, I did it on high for exactly 3 hours, the chicken was moist and juicy.  But the sauce was very thin at this point, so I removed the chicken and as much of the veggies as I could scoop out and added my rue.  The sauce was thickened perfectly fine at this point, so if you don't want to take this next step that will be OK.  But I could see the potential for a velvety smooth sauce.  So I decided to try out my brand new (!!) Immersion blender and I was 100% right. The consistency of the sauce after blending was so lovely I highly recommend taking the time for this extra step.

Everyone gobbled it up and Jackson asked for seconds (happy Mommy moment!).  And there is only one bowl leftover for today!  I served this over some warm noodles but rice and even potatoes would be delicious too. We all agreed this recipe will be frequenting our tables a lot!

Slow Cooker Creamy Chicken and Chives
2 pounds boneless, skinless chicken breasts/thighs or a combination of the two
1 onion, roughly chopped
1 cup baby carrots
1/4 cup butter, melted (1/2 stick)
1 (8-ounce) block cream cheese, cut into cubes and softened
2 Tablespoons fresh chives, chopped (or 2 teaspoons dried) plus extra chives for garnish
12-ounce can Evaporated Milk
2 Tablespoons Italian Seasoning (I love Heinen's Two Brothers Seasoning, but McCormick Tuscan Seasoning is nice too)
1/4 cup beef stock
1/8 teaspoon pepper
1/2 cup mushrooms, sliced and sauteed (optional) Or you can add them 1 hour prior to completion to cook that way

for the rue
2 Tablespoons cornstarch
2 Tablespoons water

Place chopped onions and carrots into 3-4 quart slow cooker. Cut chicken breasts into wide strips and place on top of the vegetables in slow cooker. In a medium bowl, combine melted butter, softened cream cheese, evaporated milk, Italian Seasoning, chives, stock, and pepper and stir until blended. Pour over chicken in slow cooker. Cover and cook on low for 6-8 hours (or High for 3-4).  You can add the mushrooms 1 hour before it is finished to the Slow Cooker, but I prefer them sauteed and added once everything is done.  It does make one extra pan the later way, so you choose.

Once finished cooking, remove chicken and vegetables to a plate and set aside. In a small bowl combine 2 Tablespoon of Cornstarch to 2 Tablespoons of cold water and blend until smooth. Stir into the sauce in the crock pot, replace lid and cook for 10 minutes or until the sauce thickens. At this point you can leave the sauce as is and add chicken back in and serve. But I used my immersion blender (regular blender would work too) to blend for a few seconds to get the sauce super velvety smooth.

Add the chicken back into the thickened sauce and stir.  Serve over noodles or rice.  Garnish with reserved chives and enjoy with you family!

Guest Poster Sara, from Finding the Time- OBA Blog Swap!

As promised earlier this morning, I'm happy to introduce you to Sara from Finding the Time.  I had the lucky opportunity to sit next to her at out last meet up and really enjoyed chatting with Sara and getting to know her "in person".  Thank you so much Sara for being a guest here today!  For a full listing of today's blog swap participants, please visit Poise in Parma.

Don't forget to follow me over to Sara's blog and read my guest post there! See you at Finding the Time!

Well hello, My Retro Kitchen readers! I’m Sara from Finding the Time! I’m excited to be here today thanks to the OBA Blog swap. I’ve been reading Amie’s blog since I met her at an OBA meet-up a few months ago and I’ve even tried a few of her recipes!

I’ll be honest; I’m not much of a cook. I was brought up going out to eat A LOT and my fast-paced life has me often cursing my lack of forethought when I come home from work with no plans for dinner. Luckily, if you visit my blog today, Amie has posted some tips for people like me! YAY! I hope you’ll stay around after reading her post. You’ll find a fun little mix of CLE pride, puppy love, DIY attempts and general silliness.

I do have a few “go to” recipes that make regular appearances on my dinner table. One such recipe I received at my bridal shower from a mom much like Amie! This crock-pot chili recipe is perfect for me because it requires only about 20 minutes of prep. After that you let the crock-pot do all the work! What could be better?!

Easy Chili
1 lb. ground beef
1 medium onion – chopped
1 package of McCormick Chili Seasoning
1 large can (21-28 oz) diced tomatoes
1 can (15-16 oz) tomato sauce
1 can (15-16 oz) black beans – rinsed
1 can (16 oz) mild chili beans
3 chopped carrots
1 can corn

I like to start by mixing all the canned ingredients (chili seasoning, diced tomatoes, tomato sauce, black mild chili beans corn) in the crock-pot on low heat. It gets things moving and makes me feel accomplished! BTW- you might notice that the photo above has pinto beans instead of mild chili beans. I used those this time because they were what I had. It definitely changed the taste so – live and learn - stick with the mild chili beans!!

Cook beef and onions in skillet while cooking carrots covered in water in microwave for 5 minutes.  Drain beef/onions and carrots and add both to crock-pot. Stir well.  Cook on low for 4-5 hours or high for 1-2 hours.  Done!

I love this recipe because it makes enough to last multiple days in my house (with myself and my husband who LOVES to eat). I’m not a huge fan of leftovers but chili is just so versatile! One day I’ll have it in a bowl with cheese and sour cream, the next on chili dogs and one final meal of chili mac (served over spaghetti). For me, the one condiment that the chili cannot be served without is hot sauce. It tastes good all the time!

Thai Style Peanut Pulled Chicken in the slow cooker served with an Asian Slaw

I know, another slow cooker recipe! But I can't help it! This is the season for cozy meals, and cozy meals that cook themselves... need I really say more? This recipe I have been developing for a little while now. And it is finally ready to be shared with all of you. It combines so many of my favorite things in one dish:

pulled chicken

Asian Flavors

my beloved peanut butter (Mmmmmm)

crunchy slaw to balance the creamy chicken

and lots of cilantro- which is optional. But I highly recommend it!!!

These two recipes go hand in hand together and balance the flavors of one another perfectly.  A match made in Heaven, really.  And goodness are they versatile!!  They taste delicious pretty much any way you heart moves you!  In the photograph above, you see them all wrapped up together in a flour tortilla. Super good, and perfect for a lunch on the go. But we also enjoyed them stacked onto sandwich thins, pilled onto a nice crisp salad, and tossed with udon noodles, or over a bed of basmanti rice.  One day of cooking with endless options. I love recipes like that!

Thai Style Peanut Pulled Chicken in the Slow Cooker

3 lbs of boneless, skinless chicken thighs, breasts or a combination of the two
1 medium onion, halved and quartered
torn cilantro leaves and crushed peanuts for garnish

for the sauce
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup chicken stock (or warm water)
2 tablespoons fresh ginger, chopped
3 cloves garlic, minced
2 tablespoons rice vinegar
1 1/2 teaspoons honey
1 teaspoon chili flakes

Puree all ingredients of the sauce in a blender for two minutes, or until smooth.  Set off to the side.

Place the onions in the bottom of the slow cooker and lay the chicken on top.  Pour the prepared sauce over the top of the chicken.  Place the lid back on and cook on high 3-4 hours on HIGH or 6-8 on LOW.

About an hour to 40 minutes before your final cooking time*, very carefully, because the chicken will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the chicken by pulling away from each other. The meat should be very tender by this point. Place the shredded chicken back into the slow cooker, stir well and continue to cook for that additional 30 minutes to an hour. This will make the chicken nice and juicy because it will soak up some of the peanut sauce.

*I have found that if I cook the chicken on high, at two hours into the cooking time is when I remove the chicken and shred it. Then replace it and cook for that additional 30 minutes to an hour. At this point the chicken is cooked, you just want the chicken to get nice and saucy.

You could also choose to just chunk the chicken if you are serving the meat over rice or tossed with noodles.  If doing so, I have found that it is good to cut up the chicken at this time instead of initially.  It retains the juiciness of the meat this way.

Once ready to serve, remove from crock pot and garnish with lots of cilanto and crushed peanuts.  Be sure to serve alongside extra peanuts and chopped cilantro if your family is anything like mine!  These two components truly bring out and enhance the flavors of the dish.

Don't forget the Asian Slaw!

Asian Slaw

1 bag of shredded cabbage, preferably added veggie variety (it has lots of carrots and red cabbage mixed in)
1 english cucumber, sliced into matchsticks
1 carrot (about 1 cup), sliced into matchsticks
1 cup bean sprouts
2 tablespoons sesame seeds

For the Dressing
1/4 cup rice vinegar
1/3 cup soy sauce
2 Tablespoons fish sauce (this can be omitted if you don't have any on hand)
4 Tbsp sesame oil
3 Tbsp olive oil
1 garlic clove, minced
1 tsp grated fresh ginger or 1/2 tsp ground
salt and freshly ground black pepper

To make the dressing, combine all the ingredients except the olive oil in a small bowl with a pinch of salt. Slowly while mixing with a whisk, add in your olive oil to emulsify. Taste and readjust seasoning as needed.  Add your salt and pepper.

Combine all the veggies in a big bowl and pour the dressing on top.  Add the sesame seeds.  Mix with a big spoon.  Taste and adjust seasoning as needed.  Put in the fridge until ready to be used.


To make the Wrapped sandwich pictured above
Place on large lettuce leaf on top of your flour tortilla.  Spread chicken over the lettuce and tortilla, leaving about 1/3 of the tortilla bare. Top it with asian slaw and a lot of cilantro leaves.  Wrap tightly, jelly roll style, from the chicken side to the bare part of the tortilla.  With the seam side down, cut the wrapped sandwich in half on a diagonal.  Wrap in parchment or plastic wrap until ready to be eaten.

My BIG Day on New Day Cleveland

David was wonderful.  He is so nice and made me feel very comfortable right away.  Thank you!

All I can say is WOW. Today was an experience I will never forget.

When I started this blog as just a little hobby, a place to journal my cooking adventures, save recipes, and bookmark favorites I thought it was just that.  But over the past two years it has grown slow and steady and is becoming so much more.  I have really loved not only growing in my recipe writing, but also in my food photography as well.  At night you know how it is, you lay and bed and dream about those little adventures, those breaks that could push you into the next step.  But I always figured that if I ever wanted to appear on Television it would be because I applied, competed, knew someone who knew someone, in other words worked my butt to get there.  But they found me.  The lovely people of New Day Cleveland discovered my blog, liked it and ASKED ME if I would consider appearing on their show.  What?! Of course!!!  Holy Moly!

I guess in a way my hard work did pay off, just in a different way.  And for that I am honored, unbelievably flattered, and this entire experience humbled me in more ways then one.  But most of all it was FUN!

this is nervous little me, getting a feel for the kitchen and trying to relax after setting my food and supplies all up.  I am running through my recipe in my head for oh, about the millionth time....

When I arrived they told me that my segment would be starting at 10:04 am.  WHAT?!  The show starts at 10:00!!  Yep, I was going to be kicking off their show.  Oh, and did I mention that this is LIVE television?  No pressure or anything.

Honestly it felt good to do it right away- I always liked going first in class.  This is the basically the same thing, right?

Hey!  Look over there, you can see my mic.  This is real deal!  And thank goodness for it too, because I am still recovering from laryngitis.  This was by far my best voice day in about a week, but still gruff.  And straight ahead are the lovely ladies from Kajal by Kimberly preparing for their make-up demonstration.

I have to say the segment went really smooth.  I wasn't 100% sure what to expect.  But David guided me and I just went with it.  *phew* I knew I was comfortable with this recipe and cooking in general, so that wasn't what made me nervous.  It was the talking in front of a camera that made me a bit queasy.  I was to look at him as much as possible and to tell you the truth I hardly noticed the huge looming cameras after a minute. Of course I have personal critiques but I feel that for my very first time on tv, I did pretty darn good, if I do say so myself.  Opportunities like this don't present themselves very often, and I am 100% grateful for being given this one.  Thank you, Thank you.  

Along for moral support was my amazing husband Scott and beautiful sister Bonnie.  And thank goodness too. Because just having them there made me feel so much stronger.  Thank you so much you two!  I love you guys!!!  

When the show was over we headed out to have a celebratory Bloody Mary and a little bite to eat. Ahhhhhhh.  I could finally breath.  And replay the entire experience over and over and over.....

Incase you missed it Live or are outside the viewing area the wonderful people of New Day Cleveland gave me a youtube video for me to share with all of you.  Wasn't that so nice?!  So go ahead and let me know what you think.  Just be nice.  Remember, this is my 1st television appearance!

The recipe I made on the show is a Retro Kitchen favorite.  The Mustard and Vinegar BBQ Pulled Chicken in the Slow Cooker is a tried and true.  It is consistently in my list of most favorite recipes on this blog, so if you haven't given it a try yet, now you have no excuse!  

Mustard and Vinegar BBQ Pulled Chicken in the Slow Cooker

Beef Roast with Tomato Ragout (Slow Cooker)

I am always on a hunt for a good slow cooker pot roast.  You have all been asking me for more slow cooker recipes.  This one works for both of those requirements!  I usually make up more of a beefy, mushroom type sauce, but to change things up a bit this one is a tomato and red onion sauce.  Change is good, right?!  I happened to have all of the ingredients in my pantry, making this recipe quite economical as well.

Everyone loved the flavors and richness the sauce brings to the meat.  We all started out with a slight drizzle of sauce over the meat, and then added more and then added even more!  It was so yummy!  I loved having one big bite of meat, potato and peas all in one.  Hearty, slow cooked and complete comfort food.

Beef Roast with Tomato Ragout
recipe from Sandra Lee Semi-Homemade Slow Cooker Recipes 2

1 large red onion, peeled and thinly sliced
1 can (28 ounce) whole peeled tomatoes with basil, drained and broken into pieces
3 lbs beef rump roast, rinsed and patted dry
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 can condensed tomato soup (if you didn't want to use caned soup you could substitute one can of tomato sauce and 2 tablespoons tomato paste)
2 tablespoons balsamic vinegar
1 envelope onion soup mix (or 5 tablespoons of your own homemade batch found here)
1 tablespoon Italian seasoning (or a mix of oregano, basil, sage, parsley)
1 garlic clove, thinly sliced

In a 5 quart slow cooker, combine onion and tomatoes.  season rump roast with garlic salt and pepper.  Place roast in slow cooker on top of vegetables, fat side up.

In a small bowl, stir together remaining ingredients thoroughly and pour over rump roast.  Cover and cook on LOW setting for 8-10 hours (or on High for 4-5).

Strain and defat cooking liquid.  Serve as a sauce on the side.

I made a quick rue on the stove and added in the sauce to thicken up and make a gravy. It was delicious!

Mustard and Vinegar BBQ Pulled Chicken in a Slow Cooker

This recipe is my new favorite for pulled chicken.  It is a nice, basic BBQ without it being too overpowering. Mustard and vinegar based sauces are very common in the south and this one is similar to a Carolina BBQ. It could also be called a "White BBQ" as well.  If you have never tried a Mustard BBQ you are missing out!  It has such a different flavor then the traditional ketchup and molasses sauces that are more common.  It is slightly sweet (but not too much!) and a bit tangy and well, just plain delicious!

The chicken was incredibly juicy, fall-apart tender and jam-packed with flavor.  This isn't a spicy sauce at all, so it is perfect for kids.  And if you tend to like a little more "kick" or more of a saucy BBQ then think of of this as a nice base for flavorful chicken and then top with your favorite tomato-y BBQ Sauce- a great way to please different family members that each like different types of sauces.  You will be happy either way!   I served this sandwiches with my Quick Pickled Onions and they were a perfect combo!  I highly recommend making them both for dinner.  De-lish!

Mustard Vinegar BBQ Pulled Chicken in a Slow Cooker

3 pounds chicken thighs, breasts, or a combination of the two
1 medium onion, cut in half and then again in quarters
2 garlic cloves, minced
2 teaspoons dry ground mustard
1 cup apple cider vinegar
1/3 cup Worcestershire Sauce
2 Tablespoons brown sugar
1/2-1 teaspoon chili powder (depending on heat preference)
Salt and freshly ground black pepper
rolls or buns of choice

Place the chopped onions in the bottom of the slow cooker. Place the chicken on top of the onions and add the garlic, ground mustard, chili powder, brown sugar, salt, pepper, apple cider vinegar and Worcestershire sauce. Cook on high for 3-4 hours (or on low for 6-8 hours).  Do not keep opening up the slow cooker during the cooking process, but keep an eye on it.  Don't be afraid to add more liquid (apple cider vinegar or even a bit of water or chicken stock) to the pot if the sauce is cooking down too quickly.  Remember, you want the liquid, that is your sauce!

About an hour to 40 minutes before your final cooking time*, very carefully, because the chicken will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the chicken by pulling away from each other. The meat should be very tender by this point. Place the shredded chicken back into the slow cooker, stir well and continue to cook for that additional 30 minutes to an hour.  This will make the chicken nice and juicy because it will soak up some of the BBQ sauce.

*I have found that if I cook the chicken on high, at two hours into the cooking time is when I remove the chicken and shred it.  Then replace it and cook for that additional 30 minutes to an hour.  At this point the chicken is cooked, you just want the chicken to get nice and saucy.

You can either enjoy as is, or serve alongside a favorite BBQ sauce and Quick Pickled Onions.  Top onto lightly toasted buns and enjoy!

Dr. Pepper Pulled Pork in the Slow Cooker

I have been hearing about cooking pork in a slow cooker with pop for ages now and have been completly intrigued ever since. I finally gave it a try this past weekend and wow was it delicious! The soda pop works not only to give the meat some nice flavor (no it doesn't taste like pop, just flavorful) but it also works as a tenderizer.  The pork came out of the slow cooker super juicey and completely falling apart. I hardly had to really "pull it" apart, just gently separate.  A nice bonus is that it is a very inexpensive meal as well.  It only cost me $6 for my 2 1/2 pound pork butt at Whole Foods Market!  Sure, this cut of meat is a bit fattier, but that also makes for a more flavorful final product.  Once cooked, the fat easily separated from the meat when I was pulling it apart.  We all agreed that this recipe is a winner and will be added to my meal plan rotation.

Dr. Pepper Pulled Pork in the Slow Cooker
adapted slightly from Mama Foodie


2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper (or any caramel colored soda pop, each will provide a slightly different flavor)
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4-1/2 teaspoon cayenne pepper (depending on personal taste.)
Salt and freshly ground black pepper
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
bbq sauce of choice
rolls or buns of choice

Place the chopped onions in the bottom of the slow cooker.  Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).

Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board.  Using two forks, shred the pork by pulling away from each other.  The meat should be very tender by this point.  Place the shredded pork back into the slow cooker and continue to cook for an additional hour.

Drain the remaining juices and toss the meat and onion mixture in the bbq sauce of choice.  I don't have an exact amount listed- just add a bit at a time until you get to your desired sauciness!

Top onto lightly toasted buns and enjoy!  Goes great with a good slaw and some oven fries.

Fresh Corn Chowder

Toward the end of summer here in the midwest, the temperatures begin to get cooler and the hope of Autumn fills the air.  You can smell it in the breeze and feel the crispness in the evening.  We are surprised on our night time walks that dusk comes to us much earlier then just a few weeks ago, rushing home in the quickly darkening night.  I am in no hurry for winter, but oh goodness, Autumn could last months and months and months.  It could be year long and I would be one happy girl!  It is my favorite time of the year. I crave the juicy apples, winter squashes (especially pumpkins!) and the turning of the leaves.  There is just something so happy and joyous about fall.  It seems like there is just so much FUN to be had!  With the fall fests, yummy foods packed with cinnamon and sugar, and lot of maple!  Pulling the favorite comfy jeans out of the attic along with those cute boots, playing at the playgrounds for hours instead of squeezing a little time in between the hot sun.  Hayrides, family hikes, and not to mention Halloween and Thanksgiving- two wonderful family holidays.

This soup is the perfect introduction to Autumn.  You get to use the delicious sweet corn your local roadside stand is selling 20 ears for $2. And the thyme is in full abundance in the garden.  But you also get to have a nice pot of creamy, invitingly warm soup that gets you in the mood to snuggle on the couch with an afghan and a good book.  You get the best of both worlds in one delicious bowl.

The recipe calls for a crock pot, but a Dutch oven works nicely and quickly if you want to hurry the process along.  A simple stock pot is also fine, just increase your cooking time to about an hour to an hour and a half, checking the potatoes for tenderness.  They should turn nice and slightly creamy when the soup is done.

Fresh Corn Chowder
recipe adapted from Fix-It and Forget-It Lightly by Phyllis Pellman Good

4 large ears of fresh corn on the cob (1 lb bag of frozen corn can also be used in the cooler months)
1 large onion, chopped
1 celery rib, chopped
1 Tablespoon butter or margarine
1 1/2 cups of potatoes, cut into 1/2 inch cubes
2 cups water, divided
2 teaspoons chicken bouillon granules
1 Tablespoon fresh thyme, chopped (or 1 teaspoon dried)
1/4 teaspoon fresh ground black pepper
6 Tablespoons flour
3 cups fat-free milk

Combine 1 cup of water with the remaining ingredients except the flour and milk.  Cook in a crock pot on low for 6 hours, or until potatoes are tender.  You can also use a dutch oven or a heavy stock pot, cooking the chowder for about an hour to an hour and a half.

Once the potatoes are nice and tender, mix the flour and milk together and whisk until smooth.  Stir into the chowder very slowly, a little at a time until thickened.  Add in the additional 1 cup of water (or more) to achieve the thickness you prefer your chowder.  (I found one additional cup of water to be perfect). Serve with garlic toast or nice bread and butter.  This is a great "dunking" soup.

Hawaiian BBQ Pulled Chicken Sandwiches

This is easily my most requested recipe. Each time I make it, I am always asked to provide the recipe so friends can make it themselves at home. It really is yummy- and the best part.... it takes about 3 minutes to prepare, a couple additional minutes to shred the chicken once cooked and then back in the crock-pot it goes to finish soaking up the goodness! Easy-peasy, but oh sooooooo good!

Hawaiian BBQ Pulled Chicken Sandwiches 
1 bottle BBQ Sauce of your choice (I usually use Sweet Baby Ray's, but this time I used Open Pit to give a little more of a kick)
3 lbs boneless chicken breast, thighs or a combo of the two
1 large onion, sliced into chunks
1 can pineapple (I recommend nibblits or crushed)
*Optional* Up to a half a can of the pineapple juice, depending on how sweet you like your pulled chicken (I did not use any this time because we wanted it more spicy, and a tad less sweet.)
hamburger buns or kaiser rolls

If you use frozen chicken, make sure it is completely defrosted.  If you cook it frozen, it will indeed cook but it will make a very "wet" sauce.  Place your chicken in the bottom of the crock-pot.   Top with onions, then pineapple.  Pour entire bottle of BBQ sauce over the whole thing.  Turn your crock-pot on LOW and cook for 8-10 hours (or on HIGH for 4-6).  An hour or two before it is finished cooking, carefully remove the chicken from the crock-pot and shred it using two forks- watch out, it will be hot!  Place chicken back in the crock-pot and stir well to combine.  Finish cooking an additional hour or two so the chicken can absorb most of the sauce.  Serve on hamburger buns and top with coleslaw if desired.

When I had made it with Sweet Baby Rays and Pineapple juice it was a very sweet Pulled Chicken.  It was great, and everyone loved it.  But I have to say, this particular recipe (using Open Pit BBQ Sauce and no pineapple juice) was hands down our favorite!!  It had just the right amount of sweet and vinegar that we love in a good BBQ.  I think I will be making it like this from now on!  That is one of the coolest things about cooking.... varying a recipe and coming up with something even better then you had expected.  You just never know how the slight change in an ingredient can improve on a dish!

This dish goes perfectly with an Oil and Vinegar Slaw.

What's for Dinner Tonight- Texas BBQ Pot Roast

Sorry I have been such a bad blogger these days!  I have been feeling under the weather and cooking has been the last thing on my mind.  This will pass sooner then later, and I promise to get back in the swing of things and back to writing on a regular basis again! 

Tonight I have to work, so I want something quick and easy that won't require a lot of hands on cooking.  Crock-pot to the rescue!!  This recipe has been adapted slightly from one I found on the Food Network to accommodate a slow-cooker. 

Ingredients

1 pot roast (about 4 pounds), such as bottom round or chuck

1 teaspoon vegetable oil
1 cup bottled barbecue sauce
1/2 cup cider vinegar
1/2 cup chicken or beef broth
1/4 cup packed light-brown sugar
1 tablespoon bottled mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 large onion (1/2 pound), chopped
2 large cloves garlic, crushed

Directions
Brown meat well in oil in large frying pan. Combine bbq sauce, vinegar, broth, sugar, mustard, Worcestershire, chili powder, onion, garlic and thyme to crockpot.  Add browned meat to the crock pot and cover in sauce.  Turn crockpot on Low and cook undisturbed for 7 hours (or on High for 4).  Let stand at least 30 minutes in pan. Remove meat from pot. Skim fat. Slice beef and serve with sauce on rolls.