Spicy Dr. Pepper Pulled Pork

I happened upon this recipe about a week ago and had been looking for an excuse to try it.  It makes a lot of food so I didn't want to do it with just me and my husband.  So I invited some friends over and gave it a shot.

O.M.G.  So delicious.  If only I could convey the fantastic smell of this dish to you through this blog.  Darn blogspot.  They need to do some upgrading...

So here's how you do it....

Ingredients

• 1 pork shoulder.  They generally come in the 5-7 lb range.  The packaging may read "pork shoulder butt".  Do not be afraid.

hehe...butt

• 1 (7 oz) can of chipotle peppers in adobo sauce - I'd never purchased this before but found it in the grocery store aisle that had other types of "ethnic foods"

• 1 white onion, roughly chopped
• 2 cans Dr. Pepper
• 2 tbsp brown sugar
• Salt and pepper to taste

Directions

• Place the chopped onions in the bottom of a crock pot

• Season the pork shoulder with salt and pepper
• Place pork shoulder in crock pot, fatty side up
• Pour peppers and sauce on top of pork shoulder

• Sprinkle brown sugar on top
• Pour Dr. Pepper on top as well.

• Cook in crock pot on low for 8-10 hours - I did not have quite enough time for this so I did it on high for about 3 hours and low for another 3.  Turned out just fine!
• If possible, flip the pork shoulder over a couple times while cooking.  If you aren't around and can't, no biggie.
• When cooked, shred with two forks.

After the meat is cooked and shredded, you can do tons with it.  Serve it on burger buns as a sandwich, in warmed tortillas as tacos, or even on pizza.

For a little added flavor, we strained out the cooked peppers and onions and diced them up to be served on the side for those who wanted a little more of a spicy kick.  It was great!

Enjoy...we sure did!

Chicken Tortilla Soup

Now HERE is a definitely favorite from this household.  I make a few pots of this every winter and this week marked pot number one.  Never has anyone expressed anything but love for this recipe.  Don't let the longish list of ingredients scare you off!  The recipe is derived from one I found online and modified to get as close to the one used at my favorite little Mexican place.

Ingredients

• 2 large chicken breasts (or equivalent amount), cooked and cubed
•  1 package taco seasoning, or make your own with this recipe
• 30 oz chicken broth
• 3 minced garlic cloves
• 24 oz stewed tomatoes
• 1 jar of your favorite salsa or about 3 cups (pretty much takes care of most of the seasoning!)
• 1/2 cup chopped cilantro
• 1.5 tbsp ground cumin
• 1 chopped zucchini
• 2 diced avocados
• 1/2 bag baby carrots, chopped
• 1/2 onion, chopped
• 1 can whole kernel corn, drained

Directions

• Coat chicken with taco seasoning and cook chicken in small amount of oil.  When done, cut into cubes.
• Combine cooked chicken with all other ingredients into crock pot and cook on low for 6-8 hours
• Serve with tortilla chips and shredded cheddar cheese

Sorry no picture!  Ate this bad boy up before I thought about grabbing the camera :(  

Guess I'll have to make it again :)

Bacon Wrapped BBQ Chicken

I always love a recipe that lists all its ingredients in the title :)  Try this one out.  I've made it for company a few times since first making it last Fall and it is always met with great satisfaction.

Ingredients

• 4 chicken breasts - or in these particular photos, 2 HUGE ones cut in half
• 2 apples, grated or pulsed in a food processor
• 1 cup of your favorite (or the cheapest!) BBQ sauce
• 8 slices bacon
• Juice from 1 lemon (okay...I realize this ingredient wasn't in the recipe title...sue me)

Directions

• Wrap two slices of bacon around each chicken breast and place in the bottom of your crock pot

• Put grated or blended apples on top of the chicken

• Squeeze lemon juice over top of the apples
• Pour BBQ sauce over top of all ingredients

• Cook on low for 6-8 hours.

Note: 6-8 hours is the original recipe's directions however unless I fill up my crock pot by doubling the recipe, it always finishes much faster (4-6 hour range).  If there is a lot of extra space in your crock pot, you might think about this as you decide how long to leave your crock pot unattended.

Bacon Corn Chowder

At noon it was 46 degrees here in the southwest part of Midwest to Southwest: Good Eats.  Chilly.  Definitely time for crock pot soup!

Ingredients

• 8 strips cooked bacon, crumbled 
• 2 stalks celery, chopped
• 2 carrots, chopped
• 4 red potatoes, chopped
• 1/2 white onion, chopped
• 30 oz chicken broth
• 2 cans creamed corn
• 1 cup milk
• 1/2 tsp seasoned salt
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 tsp sugar
• 1 (12 oz) can evaporated milk

Directions

• Combine all ingredients besides the evaporated milk in a crock pot
• Cook on low for 8 hours
• Add evaporated milk for final 45 minutes

French Dip Sandwiches

This is the recipe that when company comes into town, or cooking for a large meeting my French Dip is what I always turn to. It's easy and tasty!

You will need:

A netted beef round roast

1 can beef broth

1/2 can of beer of choice

1 package of Au Jues pounder mixture (I find this with the gravy packets in my local grocery store)

1 package of good seasoning zesty italian mix

Half of an onion sliced thinly

For serving:

Hoagie buns

Provolone Cheese or Swiss depending on taste

In your crock pot on low mix together beef broth, beer, Au Jues and italian mix. Add roast and put onions on top. Let cook all day for about 8 hours.

Before serving take out and let sit about 30min. before cutting off the netting and shredding it. (I discard the onions.)

Serve on a hoagie bun with Provolone cheese on top. I cut the bun, place meat inside and put cheese on top. Broil on low till golden brown.

Enjoy!