3 tablespoons brown sugar (we used light brown sugar)
4 cups thinly sliced, cooked chicken (we used pulled breast meat from 2 rotisserie chickens)
9 sesame seed buns
Preheat your oven to 325 degrees. Take a medium-sized bowl out and mix all the sauce ingredients together in it. Take a 2-quart casserole dish out and place the chicken in it. Pour the sauce over the chicken, tossing to coat. Place in the oven to cook for 1 ½ to 2 hours, stirring occasionally. Serve on the buns.
This is such an easy dish to make ! The sauce is sweet and tangy and the onions still have a little crunch to them which is a nice contrast to the tender chicken.
½ cup packed brown sugar (we used light brown sugar)
1/3 cup balsamic vinegar
2 tablespoons Worcestershire sauce
2 teaspoons onion powder
1 teaspoon salt (we used table salt)
1 teaspoon garlic powder (accidentally used 2 tsp.)
1 teaspoon chili powder
1 teaspoon pepper (we used freshly ground black pepper)
½ teaspoon hot pepper sauce, optional (we used Frank’s RedHot Original)
¼ teaspoon liquid smoke, optional (we used hickory)
Take a 5-qt. slow cooker out and place the ribs in it first. Take a large mixing bowl out and combine remaining ingredients together in it, pouring the sauce mixture over the ribs afterwards.
Put the lid on the slow cooker and let it cook on LOW for 5 to 6 hours or until the meat is tender (we checked on the ribs after 5 ½ hours and ours were tender by that point).
This was such an easy recipe to make ! The meat was practically falling apart, it was tender. We weren’t sure if accidentally adding more garlic powder than the recipe recommended would mess up the flavor but the sauce tasted good to us so it was a happy accident !
This recipe came from Taste of Home.
We weren’t paid in any form to promote Frank’s RedHot or Taste of Home.
1 tsp. ground pepper (we used freshly ground black pepper)
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces (we used a boneless pork shoulder picnic roast)
1 ½ cups cider vinegar
½ cup water
4 garlic cloves, minced
8 soft sandwich rolls, split (we used Cobblestone White Sub)
Store-bought barbecue sauce for serving (optional)
Preheat your oven to 350 degrees with racks in the lower and upper portions (we put our racks on the highest and lowest positions). In a small mixing bowl, mix the sugar, cayenne, salt and pepper together until thoroughly combined.
Take a 5-quart Dutch oven or large heavy-bottomed pot out (we went with the Dutch oven) and place the pork in it. Rub the spice mixture all over the pork.
In a bowl with at least a 4-cup capacity, mix the vinegar, water, and garlic together, pouring it over the pork afterwards. Put a lid on the Dutch oven and stick it in the oven on the lower rack. Cook the pork for 2 to 2 ½ hours or until it’s really tender and is easy to pull apart with a fork (we cooked our for roughly 2 hours and 15 minutes).
Take the pork out of the Dutch oven, making sure not to throw away the juice that’s left in the Dutch oven. Using 2 forks, shred the meat and place it in a large container afterwards. Add enough juice from the Dutch oven to moisten the pork, tossing the pork so it all gets moistened (we didn’t need all the juice but we poured it all in anyways because it would’ve been a sin to let any of it go to waste). Add the shredded pork to the rolls, topping with barbecue sauce if you’d like (we didn’t use any barbecue sauce).
Oh my god, this was so f*$@ing delicious ! Fights could break out over someone getting more than their share. The inner parts of the meat are tasty but the outer crust portion is even more flavorful. You got the tang from the vinegar and got heat from the peppers. We also love this recipe because it was so easy to make ! We tried some barbecue sauce with the pulled pork but it didn’t taste nearly as good together as the pulled pork on its own. It’s best to let the pork and juices shine brightly all on their own. The recipe serves 8 but if you love it as much as we do, you can hide half of it for yourself and just lie and tell your family it only serves 4 ! The recipe mentions sandwich rolls but use whatever you want to.
Recipe source unknown.
We weren’t paid in any form to mention Cobblestone.
1 (1-oz.) envelope Ranch dressing mix (we used Hidden Valley)
1 ½ cups light sour cream (we used regular sour cream)
2 tsp. finely chopped canned chipotle peppers in adobo sauce
1 tsp. adobo sauce from can
Potato chips, assorted vegetables (we used Ruffles original chips)
Take a bowl or container out and mix the first 4 ingredients together in it. Cover the bowl and let it sit in the refrigerator for 30 minutes. Serve with the chips and/or vegetables.
We thought this was a good-tasting dish. While this is tasty we didn’t taste the chipotle nearly as much as we wanted to, so we’ll definitely increase the chipotles next time. We’re curious to see if the flavors get stronger after sitting in the fridge for a couple of days.
We found this recipe in a Southern Living magazine.
We weren’t paid in any form to promote Hidden Valley, Ruffles or Southern Living.
1 cup julienned or chopped carrots (we chopped our carrots)
½ tsp. dried rosemary, crushed
½ tsp. dried thyme
1 carton (32 oz.) reduced-sodium chicken broth
2 cups water
Using a 4- or 5-quart slow cooker, add all the ingredients to it, stirring to combine. Put a lid on the slow cooker and let it cook on LOW for 8 to 10 hours or until the peas are tender.
This is such a scrumptious, filling and satisfying soup to have on a cold day. As the soup cooks, the house gets filled with all the aromas from the soup which just gets you that much more excited to eat this when it’s done cooking. The soup has a smokiness and a light sweetness to it that we think comes from the ham. The onion still has a little bit of bite to it even after all the time spent cooking it. You could use other types of cooked ham but we think the soup tastes the best when the ham from the “Brown Sugar-Bourbon-Glazed Ham” recipe is used in it.
½ cup garlic-flavored olive oil (we couldn’t find any garlic-flavored olive oil so we just used ½ cup extra-virgin olive oil with 1 teaspoon minced garlic)
Place the mushrooms in the slow cooker followed by the garlic oil and the dressing mix (we chose to mix the dressing mix and oil together before adding it to the slow cooker), stirring well*. Put a lid on the slow cooker and let it cook on LOW for 3 to 4 hours or on HIGH for 1 ½ to 2 hours (we went with the Low option).
*Our slow cooker was so full that we didn’t have room to stir the mushrooms around so we just poured the oil mixture over the top before the mushrooms started to cook. Once the mushrooms were done cooking, we stirred the mushrooms around to ensure they were all coated in the oil-dressing mixture.
These are some scrumptious mushrooms. It’s super easy to make and because it tastes so good, there’s never any leftovers when this gets made ! You get a wonderful tanginess from the ranch salad dressing mix and the garlic olive oil lends a wonderful flavor as well. The oil mixture is so tasty you just want to drink it !