Pulled Pork

We had pulled pork sandwiches and homemade mac-and-cheese for dinner this weekend. Get out your crockpot and get cooking.

3 lbs. boneless pork roast
1 pkg. McCormick® Slow Cookers BBQ Pulled Pork Seasoning
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/2 cup cider vinegar
1 cup of BBQ sauce (save this until the end)

– Put pork in crockpot. Mix Seasoning, ketchup, brown sugar, and vinegar until blended. Pour over pork. Cover.
– Cook 8-9 hours on LOW or 4-5 hours on HIGH.
– Shred pork using two forks and mix with the BBQ sauce (I did this right in the slow cooker and then let it warm for a bit with the sauce.)
– Serve on your favorite warmed buns

There are many easy sides for this – Mac-and-cheese, corn on the cobb, baked beans, potato salad….


Lazy Lasagna

This was quite tasty and easy to make. You can alter it to your liking as well. For Tom, Lucy and I it was just the right amount. You could double the recipe and do a second layer before baking.

Take one package of raviolis and prepare according to directions. Under cook them a bit. Pour a layer of your favorite sauce in a baking dish. Prepare a meat sauce while the raviolis cook. You could use cheese, mushroom, or spinach ones. Place the raviolis in the dish then pour on the meat sauce or plain sauce if you prefer it meatless. Sprinkle a layer of baby spinach and cover with Italian cheese. Bake until cheese is melted. Serve with some italian bread and enjoy!

Chocolate Chip Cookie Pie

With Thanksgiving on the brain, I figured I’d share a recipe I tried out last night. I saw it posted a few weeks ago and had drooling over the thought of making it for far too long. Who doesn’t love chocolate chip cookies or pie? So, why not have them together! Click here for the recipe and pictures that will have you running for the grocery store. It will be made often in our house – YUM!

Chocolate Chip Cookie Pie
1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
Serve with ice cream (optional)

Preheat oven 325 degrees F.
Beat eggs in large mixer bowl on high until foamy.
Beat in flour, granulated sugar and brown sugar. Beat in butter.
Stir in morsels and nuts and spoon into pie shell.
Bake for 55-60 minutes. Cool on wire rack. Serve warm.

Recipe from Nestle Classic Recipes, 2003
* If using frozen pie shell, use deep dish style and thaw completely. Bake on baking sheet and increase baking time slightly. (Tanya Note: I used the frozen pie shell and it needed about 65-70 minutes total of cooking time.)

Fall Has Arrived

There is something great about a brisk fall day. Fall in New England is a magical time. I love the fresh air and the changing leaves. Lucy and I have been enjoying the park before it gets too cold. And in preparation of the impending chilly weather, Lucy decided to try out her new hat and mittens.

And with fall comes lots of great food. I hate too cook when it is too hot in the house. So now that it’s cooler, I have plans for lots of yummy dinners. At the moment, I am baking Mini Banana Chocolate Chip Muffins. (I added cinnamon to the recipe in the link.) And tonight for dinner I am making Caramel Apple Pork Chops!

4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples – peeled, cored and sliced

Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.

In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops.

I’d love to hear about your favorite fall recipes! Thank Susan for the one above.

Spinach Tomato Chicken Pasta

I have not made this yet but after a recommendation and reading the blog entry, I decided it sounded like a yummy dinner. Hopefully Tommy and Lucy enjoy it! The recipe is from my new favorite blog. (I have added her to the sidebar.)

Spinach Tomato Chicken Pasta (from sweet-savory-southern)

2 boneless skinless chicken breasts, cut into cubes
1/3 of a 16 oz box of speghetti
1 1/2 cups baby spinach, washed
1 small tomato, cut into chunks or halved cherry tomatoes
1/2 stick butter
2 cloves garlic, roughly chopped
extra virgin olive oil
Parmesan cheese
salt and pepper

Cook and drain the pasta. Place in a bowl with spinach. (The heat from the pasta will wilt the spinach down a little.)

Meanwhile, heat a skillet over medium/high heat with a couple tablespoons of olive oil. Salt and pepper the chicken and add to the pan. Cook for about 10 min or until chicken is no longer pink. Remove the chicken from the skillet and add a couple more tablespoons of olive oil to the pan along with the butter.

When the butter is melted, add the chopped garlic. Saute for 2-3 min to cook the garlic. Pour garlic butter over the pasta and spinach and toss in the chicken and chopped tomato. Toss to combine all the ingredients. Add additional salt and pepper as needed. Top with a sprinkle of Parmesan cheese. Enjoy!

  • December 2019
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