Trends and Peach BBQ Pulled Pork – Day 4

Welcome to Day 4 of the 31 Days of Slow Cooking.

I am a special education teacher by day and a mother by night. Sort of like being a Superhero.

Lots of my stories are about my students or my two boys. Both keep me entertained.

Right now all I am hearing about from the students in my building are about the clowns that are “haunting” the schools. No one has seen these clowns but the students swear they are really out there. I’m not saying the clowns don’t exist. It’s just the students are obsessed about them.  Some are downright scared of them. When I ask the students to quit talking about them, they think it’s because I am scared of them.

After 17 years in the teaching field,  you realize trends and urban legends come and go. Two years ago, according to the students everyone had Ebola. Last year, it was the Watch Me trend and the Dab trend. Many years ago, we had the shaped bracelets that students traded. Then 3 years ago, we had the rubber bands you could make into bracelets. 

It’s just so interesting to see what trends come and go.

One trend I wish would go is the sagging pants. It’s been going on for 10 years.

What are some trends you wish would make a comeback?  Or what are some trends you wish would disappear?


This is one of Hubby’s favorite recipes.

We make an extra batch of the pulled pork and then freeze the extra portions for meal later on.

Peach BBQ Pulled Pork

Stars of the recipe:

  • 2 lbs. Pork loin or roast
  • 1 bottle of barbecue sauce
  • 1 (16 oz) jar of peach salsa

Steps:

  1. Place the pork loin or roast in the slow cooker.
  2. Pour the barbecue sauce and salsa over the pork.
  3. Cook on low 8 hours.
  4. Shred the pork.  (Here is a trick to how to shred the pork quickly.)
  5. Serve on rolls.

Printable Recipe

This recipe has been linked up to Miz Helen’s Full Plate Thursday.

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Lunch Time Ideas

I always have issues figuring out what to pack for lunch.  In order to make it easier for you, I’ve decided to create a list of ideas that you can mix and match during the week.  Pick one grain/ carb, protein, and one or two fruits and veggies.  Then you will have a complete lunch.

Continue reading “Lunch Time Ideas”

Hawaiian Macaroni Salad

This DOES NOT have pineapple or ham in it because that is not what makes it Hawaiian.  When I looked for a different type of macaroni salad, I found this recipe for Hawaiian macaroni salad.

According to the blog, I got the original recipe from the macaroni salad is part of the Hawaiian plate lunch. Continue reading “Hawaiian Macaroni Salad”

Fruity Chicken Salad

I’ve had this recipe in my files but hadn’t shared it with you.  If you make the crockpot chicken or buy a rotisserie chicken, you can use the left over chicken to make this delicious chicken salad.

When I made this chicken salad, I shared some with my mother-in-law.  She also loved this chicken salad.  She especially loved the addition of the dried cherries.

It’s good as on a bun or eaten with crackers.  It would also be good just eaten with a fork.

Fruity Chicken Salad

Fruity Chicken Salad

Adapted from Add a Pinch

Stars of the recipe:

  • 1 pound or 2 c. cooked chicken chopped or shredded
  • 1 c. chopped celery
  • 1 c. red grapes, halved or quartered depending on the size of the grapes
  • 1/2 c. dried cherries or cranberries
  • 1/2 c. chopped pecan pieces
  • 1 c. mayo (I use an olive oil based mayo.)
  • salt and pepper, to taste

Steps:

  1. Add all the ingredients to a large bowl.
  2. Mix to combine.
  3. Enjoy with crackers or on a bun!.

Happy eating,
Traci

 

Creamy Tomato Soup

Sometimes I get a craving for the classic combo of grilled cheese and tomato soup.  I really don’t like condensed tomato soup unless I doctor it up with basil.  So when I had the craving for it, I decided to try making a homemade version of the soup.  It ended up being yummy!

This recipe came from Rachael Ray.  When I was a novice cook, I watched her 30 minute meals A LOT.  Hubby credits her with teaching me to cook .  During our first few years of marriage, we had some really interesting meals.  Dry hamburger patties were the norm.  Hubby got us cable so I would watch the Food Network.  Slowly the meals I was cooking became better. Continue reading “Creamy Tomato Soup”

Homemade Pizza Crust

In the last week, we’ve had homemade pizza twice.  Last Sunday I made a pizza for our Sunday night dinner at my mother-in-law’s house.  We then had it for supper on Saturday night.  I tried two new crust recipes and enjoyed the second one.  In fact, Hubby told me that the pizza was great on Saturday night.  Coming from a man who works in the pizza business that is a compliment.

The only problem with having homemade pizza is the Imaginative One does not like pizza.  He likes a few kinds but overall will not eat pizza at all.  He is allowed to eat something else for dinner when we have pizza.  It’s usually a peanut butter and jelly sandwich.

The Wee One loves pizza and could have it for breakfast, lunch, and dinner if allowed.  We had gone to the Home Depot for a DIY project for the kids earlier on Saturday.  They gave him an apron to wear when he’s doing projects.  He’s decided it’s his cooking apron.  He put it on to help me put the sauce, pepperoni, and cheese on the pizza.  We had strawberries for dessert and he put on the apron to help me prepare the strawberries.

While the pizza was baking, he watched the timer and would give me updates that were usually “2 minutes until 7 minutes.”  So cute and funny!

Onto the recipe:

Pizza Crust

Brown Sugar Toast

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That’s the Wee One’s hand – He was fake cutting the pizza.

Stars of the Recipe:

  • 1 c. warm water (105 -115 degrees)
  • 1 Tbsp. active dry yeast
  • 2-1/2 c. flour
  • 2 Tbsp. olive oil
  • 1 tsp. salt
  • 1 Tbsp. sugar

Steps:

  1. Make sure the water is 105 to 115 degrees Fahrenheit so the yeast can dissolve.  Add the yeast to the water.
  2. After the yeast is dissolved, add the rest of the ingredients to your mixing bowl.
  3. Using either your mixer or with a spoon, mix the ingredients.
  4. Knead your dough either using a mixer or with your hands on a clean floured surface for about 3 to 5 minutes.
  5. Place dough in greased bowl covered with a damp towel.  Allow it to rise in a warm place.  (This is the first time I’ve tried using my oven.  Turn it onto the lowest temperature.  Mine was 170 degrees.  Then turn it off and allow the dough to rise for 30 to 45 minutes.
  6. Spread out on a cooking pan or pizza stone.  Top with sauce and your favorite toppings.
  7. Bake at 450 degrees for 15 to 20 minutes.
  8. Enjoy!

If you don’t have enough time you can do steps 1 through 4.  Skip step 5.  Then do steps 6 – 8.

Printable Recipe

Mason Jar Salad

I’ve seen this idea floating around but had never tried to it. I always have issues with figuring out what I want to eat for lunch. Even though I love salads, my salads for lunch are often lacking. So this week I decided to try this.

In a quart size Mason jar, I put dressing, shredded carrots, broccoli slaw, celery, bell peppers, tomatoes, raisin, dried cranberry, almond pieces, kale, spinach, and Swiss chard. As I get ready for school, I also pack some bacon bits and Feta cheese to top the salad. This past weekend, I got myself a plate to stay in my room so when I dump the salad onto the plate, the dressing distributes over the salad.

I made them last Saturday and ate the last one yesterday. A few pieces were thrown away but the majority was still yummy!20130831-071505.jpg

Stars of the recipe:

  • Quart sized Mason jar
  • Your favorite dressing (2-3 Tbsp.)
  • Harder skin veggies (celery, carrots, etc. . .) – cut into bite sized pieces
  • Softer skin veggies (tomatoes, bell peppers, etc. . .)  – cut into bite sized pieces
  • Favorite nuts and/or dried fruit like cranberries or raisins
  • Lettuce or greens

Steps:

  1. Put the dressing in the Mason jar.
  2. Next you place the harder skinned veggies. (These can stand being next to the dressing for an extended amount of time.)
  3. Place the softer skinned veggies next.
  4. Then you would put the nuts and/or dried fruit.
  5. Finally pack in the greens/lettuce making sure it’s packed to the top.
  6. Screw in the lid tightly.
  7. Place in the fridge making sure not to tilt the jar.
  8. When it’s time to eat, dump the salad on a dinner sized plate.
  9. Place any other toppings on top.
  10. Enjoy!

Printable Recipe

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Stone Fruit Fruit Salad in a Glass Jar

Last weekend, I was perusing Pinterest looking  for Mason Jar salad recipes.  One on of the sites, I saw a suggestion that you could do the same sort of thing with fruit minus the dressing.  I was intrigued so I decided to try it.

Continue reading “Stone Fruit Fruit Salad in a Glass Jar”

Monterrey Chicken Quesadillas

I have made these quesadillas a bunch of times and easy time Hubby is impressed with them. Since I had some leftover chicken from the bbq chicken sandwiches, I decided to make these quesadillas.  Once again, Hubby raved about them.

The boys ate plain cheese or cheese with bacon bits quesadillas instead of these delicious quesadillas.  Oh well, it’s their loss!

Monterrey Chicken Quesadilla

adapted from Cooking During Stolen Moments

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Stars of the recipe:

  • 8 tortillas
  • 1/2 lb. shredded chicken (rotisserie, roasted, or crock pot chicken)
  • 1/2 c. barbecue sauce
  • 2 c. shredded cheese (Cheddar or Monterrey Jack)
  • 1/2 c. bacon bits

Steps:

  1. Warm up a skillet or griddle pan over medium heat.
  2. In a small bowl, mix the chicken and barbecue sauce.  (Or use left over chicken from bbq chicken sandwiches.)
  3. Spray the warmed skillet or griddle pan with cooking spray.
  4. Place a tortilla in the skillet or griddle pan.
  5. Sprinkle (in this order) cheese, chicken, bacon bits, and then more cheese onto the tortilla.
  6. Top with a second tortilla.
  7. Cook until browned (2 to 3 minutes – However may take longer.)
  8. Flip over and then cook until the other side is browned.
  9. Place on a plate and enjoy with ranch dressing.  My favorite ranch dressing is Bolthouse Farms’ Classic Ranch.

Printable Recipe

Here’s what it looks like after you sprinkle on the goodies but before you add the second tortilla.

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BBQ chicken sandwiches (DF, GF if using GF buns or bread)

On Saturday, I got a rotisserie chicken at Sam’s Club.  We ate it for dinner on Saturday evening.  Since we had some left over, I needed  to figure out what I could make with it.  I decided to make BBQ chicken sandwiches.

It’s an easy meal that Hubby really enjoyed eating

BBQ Chicken Sandwiches

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Stars of the recipe:

Steps:

  1. Shred up the left over chicken and onions if using them.  Place in a medium sized pot.
  2. Cover the chicken with the bbq sauce.
  3. Cook over medium heat until the chicken is warmed up.
  4. Enjoy on a bun with cheese and maybe some lettuce!

 

Printable Recipe

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