Ok, ok, I'm finally posting the recipe! I don't have pictures, but they'll be coming as soon as I make it!
Here's what you need:
1 pork roast (don't waste tenderloin on this!)
1 can or bottle of beer (anything you like the taste of- don't use light beer though)
Grill seasoning (1 packet or 1-2 TBSP)
Throw everything in the crockpot and set it on low. Keep yourself away from the crockpot by any means necessary- this stuff smells soooo good that you'll want to dive in head first!
You can add a tsp of liquid smoke, too, if you want that smoky flavor. I'd add it before the beer, so that the beer will mix better with it!
When it is done, the pork will pull apart with a couple of forks. The beauty of this recipe is the fact that you can go in many different directions with it- you're not locked down to one flavor!
Serve on its own with bread, in a wrap or pita with cheese!!! or use your favorite bbq sauce. And hide the evidence if you're taking this to a potluck- nobody has to know that it was that easy!
Showing posts with label dinner recipes. Show all posts
Showing posts with label dinner recipes. Show all posts
Wednesday, July 8, 2009
Friday, June 5, 2009
Shephards' Pie
I'm a huge fan of making classic recipes in a healthier way. Shephards' Pie is one of those down-home comfort foods that I love- and my family agrees! Here's how I make my healthifed version:
Meat layer:
1/2 lb ground beef
1 cup lentils, pre cooked
2 cups beef stock, low sodium
1 tsp grill seasoning
flour
Worcestershire or A-1
Preheat oven to 350. Brown beef with grill seasoning, drain off most of the fat. Add in lentils, then sprinkle with flour and let it cook off. Deglaze with the beef stock, then add a couple of shakes of Worcestershire or A1 sauce. Adjust seasonings now.
Meanwhile, heat up a bag of frozen mixed vegetables (I use Green Giant Valley Fresh Steamers) and potatoes- you can use either leftover homemade or boxed (Potato flakes have come a LONG way! I promise! We like Betty Crocker Garlic mashed, but I skimp a bit on the water when I'm making a double batch).
Place meat layer in the bottom of a well greased casserole, then top with veggies and finally, potatoes. Sprinkle top of potatoes with paprika and parsley, bake for 10 minutes (you're just browning the tops of the potatoes a bit).
Meat layer:
1/2 lb ground beef
1 cup lentils, pre cooked
2 cups beef stock, low sodium
1 tsp grill seasoning
flour
Worcestershire or A-1
Preheat oven to 350. Brown beef with grill seasoning, drain off most of the fat. Add in lentils, then sprinkle with flour and let it cook off. Deglaze with the beef stock, then add a couple of shakes of Worcestershire or A1 sauce. Adjust seasonings now.
Meanwhile, heat up a bag of frozen mixed vegetables (I use Green Giant Valley Fresh Steamers) and potatoes- you can use either leftover homemade or boxed (Potato flakes have come a LONG way! I promise! We like Betty Crocker Garlic mashed, but I skimp a bit on the water when I'm making a double batch).
Place meat layer in the bottom of a well greased casserole, then top with veggies and finally, potatoes. Sprinkle top of potatoes with paprika and parsley, bake for 10 minutes (you're just browning the tops of the potatoes a bit).
Monday, March 2, 2009
Chicken Pot Pie
My recipe for Chicken Pot Pie is VERY forgiving, and very flexible. I view cooking as a method rather than as recipes.
Chicken Pot Pie
Serves 4
1.5 cups cubed cooked chicken
1 bag frozen veggies
2-3Tbsp butter
2-3Tbsp flour
Onion- either 1 small fresh or a couple Tbsp of dried
1 tsp poultry seasoning or to taste
1 cup chicken broth
1 cup milk
"Crust" of choice- We like stuffing, biscuit dough (if using canned biscuits, flatten them), pie crust. Really, your imagination is your guide.
Start veggies thawing first- I just use the steam in bag veggies because I won't have to dirty a dish.
Melt butter in large skillet, then whisk in flour. Let the flour cook out, then add the chicken broth and milk. Whisk well, and bring to boil. Season with salt and pepper to taste (you may not need salt at all, depending on what kind of broth you used).
Add in the chicken and the veggies and allow to heat through. Pour into casserole dish or pie plate, then top with crust (sprinkle top with thyme if you want!). Bake based on the topper- stuffing would be premade, so it just needs to warm up. If using biscuits, 400 degrees for about 10-15 minutes or until biscuit tops are golden.
Chicken Pot Pie
Serves 4
1.5 cups cubed cooked chicken
1 bag frozen veggies
2-3Tbsp butter
2-3Tbsp flour
Onion- either 1 small fresh or a couple Tbsp of dried
1 tsp poultry seasoning or to taste
1 cup chicken broth
1 cup milk
"Crust" of choice- We like stuffing, biscuit dough (if using canned biscuits, flatten them), pie crust. Really, your imagination is your guide.
Start veggies thawing first- I just use the steam in bag veggies because I won't have to dirty a dish.
Melt butter in large skillet, then whisk in flour. Let the flour cook out, then add the chicken broth and milk. Whisk well, and bring to boil. Season with salt and pepper to taste (you may not need salt at all, depending on what kind of broth you used).
Add in the chicken and the veggies and allow to heat through. Pour into casserole dish or pie plate, then top with crust (sprinkle top with thyme if you want!). Bake based on the topper- stuffing would be premade, so it just needs to warm up. If using biscuits, 400 degrees for about 10-15 minutes or until biscuit tops are golden.
Subscribe to:
Posts (Atom)
Posts
