- 3 cups whole milk, divided
- 2 tablespoons all-purpose flour
- 1 ½ cups shredded smoked Cheddar
- 1 cup shredded American cheese (I took 9 slices of Kraft American cheese and cut it into small diced pieces to get a cup of cheese)
- 1 teaspoon dry mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper (we used freshly ground black pepper)
- 1 (16-ounce) package penne pasta, cooked
- 3 cups shredded Slow Cooker Pork Roast (recipe below)
- Toppings: more shredded Slow Cooker Pork Roast (I set aside an extra cup for the topping), shredded Cheddar cheese (I used more of the smoked Cheddar cheese), and chopped green onion (I sliced the green onions)
- Preheat your broiler, making sure you have a rack on the middle shelf. Take a large saucepan out and pour 2 ¾ cups milk in, setting the heat to medium. Grab a small bowl and whisk the remaining milk together with the flour, whisking until the mixture’s smooth. Once the 2 ¾ cups milk is heated to the point of boiling, gradually whisk in the flour mixture and continue to whisk for another 2 minutes or until the milk feels like it’s thickened. Turn the heat down to medium-low and mix in the cheese, mustard, salt and pepper, stirring until the cheese has melted. Toss in the pasta and 3 cups of shredded pork, stirring to make sure everything’s combined.
- Take a large cast-iron skillet and spread the mac and cheese out in it, topping it with the additional pork followed by the Cheddar. Place in the oven to broil for a minute or two or until the cheese has melted a little. Sprinkle on the green onion and enjoy !
Slow Cooker Pork Roast
- 1 tablespoon firmly packed light brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper (we used freshly ground black pepper)
- 1 (4- to 5-pound) pork shoulder (we used a boneless pork shoulder)
- 2 cups chopped yellow onion
- 6 cloves garlic
- ½ cup white wine vinegar
- 1 cup chicken broth
- 2 bay leaves
- In a small bowl, mix together the sugar, salt, and pepper, rubbing the mixture all over the pork.
- Place the pork in a 6-qt. slow cooker (we placed the pork fat-side up in the slow cooker), adding in the remaining ingredients afterwards.
- Put the lid on the slow cooker and let it cook on HIGH for 2 hours, turning the heat down to LOW afterwards for 6 additional hours. Take the pork out and shred it, discarding the fat.
This is a 2-for-1 southern comfort food dish ! You can definitely taste the Cheddar in the mac and cheese and you can still get that subtle flavor of the pork. One component doesn’t overpower the other in this and the green onion also adds a nice crunch as well as bringing a nice freshness to the dish.
Recipe source unknown.
We weren’t paid in any form to promote Kraft.
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- 1 Tbsp. olive oil (we used extra-virgin olive oil)
- 1 cup diced peeled sweet potato
- 1 cup small cauliflower florets
- ¼ cup thinly sliced yellow onion
- 2 tsp. Madras curry powder
- ½ cup organic vegetable broth (such as Swanson)
- ½ tsp. salt, divided (we used table salt)
- 1 (15-oz.) can unsalted chickpeas, rinsed and drained (we used regular chickpeas)
- 1 (14.5-oz.) can unsalted diced tomatoes, undrained (we used a regular can of diced tomatoes)
- 2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben’s) (we cooked up a pot of brown rice)
- ½ cup plain 2% reduced-fat Greek yogurt (we used whole-fat Greek yogurt)
- ¼ cup unsalted cashews
- 2 Tbsp. chopped fresh cilantro
- Pour the oil into a large nonstick skillet, setting the heat to medium-high. Once the oil’s hot, add in the sweet potato, stirring now and then for 3 minutes. Turn the heat down to medium and add the cauliflower into the skillet as well as the onion and curry powder. Stir the mixture continuously for one minute before stirring in the broth, ¼ teaspoon salt, chickpeas and tomatoes, waiting for the dish to come to a boil afterwards. Once boiling, put a lid on the skillet and turn the heat down low enough for it to just simmer. Let it simmer for 10 minutes or until the vegetables are tender, stirring now and then during that time.
- While the curry is simmering, cook the rice according to the directions on the package they’re in. Take the cooked rice and place it in a mixing bowl, adding in the last ¼ teaspoon of salt, stirring to combine. Once the vegetables are tender, split the rice evenly between 4 bowls, topping it with the curry vegetable mixture, yogurt, cashews, and the cilantro.
This is a wonderful comforting dish to enjoy ! This curry stands on its own but you can choose to add on the toppings and have another layer of flavor and textures. The yogurt does add a creamy texture to the dish but the curry is great without it and omitting the yogurt makes this a vegan curry !
We got this recipe from Cooking Light.
We weren’t paid in any form to promote Swanson, Uncle Ben’s, or Cooking Light.
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- 1 lb. uncooked cellentani (corkscrew) pasta
- 3 Tbsp. butter, divided
- ¼ cup all-purpose flour
- 3 cups milk (we used whole milk)
- 1 (12-oz.) can evaporated milk
- 1 cup (4 oz.) shredded smoked Gouda cheese
- ½ cup (2 oz.) shredded sharp Cheddar cheese (we went with the ½ cup measurement rather than just shredding 2 oz.)
- 3 oz. cream cheese, softened
- ½ tsp. table salt
- ¼ tsp. ground red pepper, divided
- 1 (8-oz.) package chopped smoked ham (we used Smithfield Hickory Smoked Boneless Ham Steak)
- Vegetable cooking spray
- 1 ¼ cups cornflakes cereal, crushed
- 1 Tbsp. butter, melted
- Preheat the oven to 350 degrees. Cook the pasta based off the directions on the package they came in.
- While the pasta’s cooking, take a Dutch oven out and add 2 tablespoons of butter into it, setting the heat to medium. Once the butter’s melted, gradually whisk in the flour, stirring constantly for 1 minute after all the flour’s in. Now gradually whisk in the milk and evaporated milk until all of it’s in there and the mixture looks smooth. Continue to stir constantly for 8 to 10 minutes or until it looks like it’s thickened slightly. Whisk in the Gouda cheese, Cheddar cheese, cream cheese, salt and 1/8 tsp. of red pepper until smooth. Take the Dutch oven off the heat and stir in the ham and cooked pasta.
- Take a 13- x 9-inch baking dish out and coat the inside with cooking spray. Pour the pasta mixture into the baking dish, spreading it out evenly afterwards. In a mixing bow, stir the crushed cereal, one tablespoon of melted butter, and what’s left of the red pepper together. Sprinkle the cereal mixture over the pasta and place the baking dish in the oven for 30 minutes or until the mac & cheese looks golden and bubbly. Let it stand for 5 minutes before eating.
This dish definitely lives up to its name ! You can taste smokiness from the Gouda and the ham and it’s definitely cheesy ! The ham also adds a different texture to the dish which is nice. You could easily serve this as a main dish or as a side dish.
We got this recipe from Southern Living.
We weren’t paid in any form to promote Smithfield or Southern Living.
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- 2 Tbsp. canola oil
- 4 lb. pork shoulder, trimmed, cut into 1-inch chunks, seasoned with salt and black pepper
- 3 cups diced white onions
- 3 Tbsp. minced fresh garlic
- 2 tsp. each ground cumin and dried oregano
- 1 tsp. ground coriander
- 1 dried bay leaf
- 4 cups low-sodium chicken broth
- 1 can tomato sauce (15 oz.)
- 1 can diced tomatoes in juice (14.5 oz.)
- 1 chipotle in adobo sauce, minced
- 1 Tbsp. adobo sauce
- 2 cans white hominy (15 oz. each), drained and rinsed
- ½ cup chopped fresh cilantro
- 2 Tbsp. fresh lime juice
- Sliced radishes and avocado for garnish
- Take a large pot out and pour the oil in, setting the heat to medium-high. Sear the pork in two batches*, making sure the chunks of pork are seared on all sides. Once the pieces are seared, place them on a plate for the time being. Turn the heat down to medium and toss in the onions. Cover the pot and let the onions sweat for 5 minutes or until tender (5 minutes did the job for us). Take the lid off and add in the garlic, cumin, oregano, coriander and the bay leaf, stirring constantly for 1 minute.
- Stir in the broth, tomato sauce, diced tomatoes, minced chipotle, adobo sauce and add the pork (we included the accumulated juice from the plate) in as well (add the pork slowly or it’ll start causing the soup to splash everywhere). Turning the heat up if necessary, bring the soup up to a boil. Put the lid back on the pot and turn the heat down to low afterwards. Let the soup simmer for 2 hours or until the pork is tender (2 hours worked for us).
- Take the lid off and mix in the hominy, cilantro and lime juice, adding in salt and pepper if you think it needs any.
- Take the pot off the heat and add the garnishes onto your own portion.
*We don’t know what size of a pot they used, but you’re going to need to do more than just 2 batches if you want to get a nice sear on the pork. The first batch we did had pork covering the entire bottom of the pot and the meat turned out looking like this:
But after doing a second batch where we only added in enough to cover ½ of the bottom, we were able to get a nice sear as you can see:
We think it would take about 8-9 batches to sear all the meat if you start off with just ½ of the surface space being used to sear.
This dish is subtle in flavor but still tasty. It has a nice comforting feel to it when you’re eating.The meat is so tender ! It just falls apart so easily in your mouth. The tomatoes do add a nice acidity to the dish. You can taste a little of heat at the end if you’re eating the soup as is, but with the garnishes added on, the heat kind of disappears all together. The radish slices also add a nice contrast of texture against the soup as well as adding some flavor.
This recipe came from Cuisine Tonight.
We weren’t paid in any form to promote Cuisine Tonight.
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This is a great way to use up leftover Beef Stew !
- At least 4 cups of leftover Beef Stew.
- Enough mashed potatoes from your favorite recipe to cover the stew (use as much of the mashed potatoes as you’d like) (we used an entire recipe of Skin-On Mashed Red Potatoes).
- Pre-heat the oven to 375 degrees.
- Take an oven-proof skillet or baking dish out (we used a 9 x 13-inch casserole dish) and spread the stew out in it.
- Spoon the mashed potatoes out across the surface of the stew, spreading them out to make sure the surface is covered with the potatoes.
- Put the dish in the oven and let it bake until the top of the potatoes look nice and golden brown*.
*We cooked it until the potatoes were golden brown and stiff, about 35 minutes. The stew was also bubbling around the edges.
There’s a lot of different textures in this from the beef stew, the crusty surface of the mashed potatoes and the soft mashed potatoes below the surface. The mashed potatoes also soak up the beef stew liquid which came out tasting delicious !
This was a recipe we got from a Ree Drummond cookbook.
We weren’t paid in any form to promote Ree Drummond.
Take care everybody !