The slow cooker has easily become one of my favorite kitchen appliances, even though I've only used it twice. Granted, I had to wake up at 5 in the morning to ensure that the pulled pork would be done before 9 pm. The great thing, though, is that I just had to put the pork in the crock pot, set it on low heat and the timer for 12 hours, and then go back to bed. And oh boy, it was WELL worth it. I'm glad it turned out, because it's one of Dayne's favorites.
It was not so good for my Weight Watchers, though... it's 11 points per serving, and it was so good I had two. I don't feel guilty anymore about using my weekly points, since they're there for a reason, but now I only have 10 of them left for the rest of the week, so I'll need to be careful. But anyway, like usual, here's the recipe:
Pulled Pork
2 1/2 lbs pork loin, trimmed of any fat
1 tsp brown sugar
1 Tbsp fresh lemon juice
8 hamburger buns or hard rolls
1 14-oz bottle of your favorite bbq sauce
1 medium onion, chopped
1. Place the pork roast in the Crock-Pot slow cooker and cook on low for 10-12 hours or on high for 5-6 hours.
2. Remove the pork roast from the stoneware, and pull the meat into shredded pieces. Pour out any liquid in the stoneware, and combine pork with the remaining ingredients in the stoneware (We used KC Masterpiece Hickory Brown Sugar for the bbq sauce). Cover and cook on high for 2 hours.
3. Serve the barbecued pulled pork on hamburger buns or hard rolls. (We used potato buns, and it was really tasty)
The hardest part of this recipe was being in the apartment while it was cooking and smelling it all day. It smelt SO good - especially once all the rest of the ingredients were added, and that was when I was started to get hungry, too.
If anyone has any good slow cooker recipes, I'd love to get them. I don't really like red meat and I don't like cheese, but other than that I'm open to suggestions (and even recipes with either of those would be fine, too, because Dayne likes both).
Other than that, nothing is really going on other than needing to use Dayne's computer because mine isn't working currently. Oh well! Life goes on.
Friday, March 5, 2010
Tuesday, March 2, 2010
Another food post (hee hee)
Last night I made Hot Hogie Sandwiches, and they tasted pretty good, but I did not do so well with following the recipe in the cookbook. Here it is:
Hot Hogie Sandwich
1 can tender chunk ham, chicken, or turkey, flaked
1/4 cup mayonnaise
1/4 cup sour cream
2 Tbsp. chopped onion
2 Tbsp. chopped parsley
1/4 tsp. garlic salt
3 Tbsp butter
1/2 loaf French bread
6 oz grated Chedder cheese
Combine first 6 ingredients. Slice bread lengthwise, butter bread and spread with meat mixture. Cover with cheese and garnish with green pepper and black olives if desired. Broil until cheese is bubbly. Serves 3-4.
At least, that is how is it in the book. When I made it, I had to substitute sour cream for more mayo because ours was frozen (long story short, we turned the fridge to the coldest setting when we got all the snow, to keep things from spoiling just encase we lost power, and some things froze) AND it was expired. Also, when I did my grocery shopping, for the life of me, I could not find any parsley that wasn't still planted in a pot of dirt, so I replaced that with basil from off my spice rack (which added some really nice flavor, if I do say so myself). Since I usually pick the cheese off mine when someone else makes it, I only put cheese on Dayne's half and not mine. But mine had black olives, and his didn't.
All in all it was pretty tasty, even though I forgot to drain the can of chicken, and it was, perhaps, a little soggy rather than crispy. But I learned my lesson. My half of the bread was 24 points (which is acutally two 12 points servings). I, perhaps, should not have eaten the whole thing in one sitting, since I ended up going over my daily points by 11 and using some of my weekly points. But I hadn't eaten lunch, and I was hungry.
Tomorrow I'll be making Pulled Pork for dinner, and I'll be getting THAT started at like... 6 in the morning because it'll take anywhere between 12-14 hours in the crock pot. I'm rather excited, though, because this is something that Dayne LOOOOOVES, so hopefully I do a good job on it.
I didn't do so well with the 30 Day Shred yesterday - I only did the first ten minutes and then skipped to the cool down. I'm not sure why, but I just wasn't feeling up to it. I think it's partly since I didn't lose any inches for any of my measurements, and I had actually gained a pound. The gain could just have been from building muscle, but it was a little discouraging since I busted my butt AND I did well staying within my points all week. But oh well. Tomorrow is a new day, and I'll try it again then.
I apologize that all I seem to be posting about lately is recipe's, but life is pretty uneventful right now - which isn't always a bad thing. I need to start applying some more places, since I didn't get the job at GBMC. It would have been nice, but I guess I'm not too heartbroken about it.
Hot Hogie Sandwich
1 can tender chunk ham, chicken, or turkey, flaked
1/4 cup mayonnaise
1/4 cup sour cream
2 Tbsp. chopped onion
2 Tbsp. chopped parsley
1/4 tsp. garlic salt
3 Tbsp butter
1/2 loaf French bread
6 oz grated Chedder cheese
Combine first 6 ingredients. Slice bread lengthwise, butter bread and spread with meat mixture. Cover with cheese and garnish with green pepper and black olives if desired. Broil until cheese is bubbly. Serves 3-4.
At least, that is how is it in the book. When I made it, I had to substitute sour cream for more mayo because ours was frozen (long story short, we turned the fridge to the coldest setting when we got all the snow, to keep things from spoiling just encase we lost power, and some things froze) AND it was expired. Also, when I did my grocery shopping, for the life of me, I could not find any parsley that wasn't still planted in a pot of dirt, so I replaced that with basil from off my spice rack (which added some really nice flavor, if I do say so myself). Since I usually pick the cheese off mine when someone else makes it, I only put cheese on Dayne's half and not mine. But mine had black olives, and his didn't.
All in all it was pretty tasty, even though I forgot to drain the can of chicken, and it was, perhaps, a little soggy rather than crispy. But I learned my lesson. My half of the bread was 24 points (which is acutally two 12 points servings). I, perhaps, should not have eaten the whole thing in one sitting, since I ended up going over my daily points by 11 and using some of my weekly points. But I hadn't eaten lunch, and I was hungry.
Tomorrow I'll be making Pulled Pork for dinner, and I'll be getting THAT started at like... 6 in the morning because it'll take anywhere between 12-14 hours in the crock pot. I'm rather excited, though, because this is something that Dayne LOOOOOVES, so hopefully I do a good job on it.
I didn't do so well with the 30 Day Shred yesterday - I only did the first ten minutes and then skipped to the cool down. I'm not sure why, but I just wasn't feeling up to it. I think it's partly since I didn't lose any inches for any of my measurements, and I had actually gained a pound. The gain could just have been from building muscle, but it was a little discouraging since I busted my butt AND I did well staying within my points all week. But oh well. Tomorrow is a new day, and I'll try it again then.
I apologize that all I seem to be posting about lately is recipe's, but life is pretty uneventful right now - which isn't always a bad thing. I need to start applying some more places, since I didn't get the job at GBMC. It would have been nice, but I guess I'm not too heartbroken about it.
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