by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
The Mexican version of spaghetti with a spicy, creamy white sauce.
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
by kimberskitchen on February 28, 2010 in Main Courses, Slow Cooker
A sweetly-spicy take on the humble pork roast.
Spray liner of slow cooker with non stick cooking spray. Slice roast about 3/4 of the way through (leave the bottom 1 1/2″ intact) every 3/4″ so that the slices fall open, but are still connected on the bottom.
In a small bowl combine the brown sugar and spices. Mix well to create a dry rub. Press this rub onto all surfaces of the pork roast. Really get it into the nooks and crevices to coat well. Place the roast in the slow cooker.
In a blender or food processor, blend the chipotle peppers & adobo sauce to create a thick sauce. Spoon about 1/3 (or more, depending on your heat tolerance) of this sauce all over the pork roast. Again make sure to hit all of those nooks & crannies!
Pour the water into the bottom of the cooker, being careful not to rinse all of the glorious seasoning off the meat.
Cover the slow cooker, and cook on high for six hours. When the meat is done, it will pull apart easily with two forks.
This meat can be shredded, pulled-pork style, and used for sandwiches, over mashed potatoes (pass those pan juices!), or used in tacos, burritos, nachos, enchiladas, quesadillas. It would be AMAZING in some posole soup!
by Natalie Wiser-Orozco and filed in Main Courses, Pork
This method for cooking baby back ribs will give you spectacular results every time! Perfect for Memorial Day celebrations!
by Patty and filed in Main Courses, Poultry
Healthy, easy to prepare, delicious and home-made!!! My kinda cooking.
by missdelish and filed in Main Courses, Pasta
A simple but delicious mix of black beans, ground turkey and a light and spicy tomato sauce.
by Stephanie { Eat. Drink. Love.} and filed in Main Courses, Sandwiches
An easy-to-make chicken bacon panini kicked up with spicy chipotle mayo!
by Joanna Meyer and filed in Main Courses
Shrimp with Honey Jalapeño Sauce is a lightly battered tempura shrimp that is paired with a drizzle of honey infused with garlic, onion and spicy jalapeños. Sweet, spicy, delightful.
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
© Copyright 2006-2012, The Pioneer Woman | Ree Drummond. All Rights Reserved
Powered by WordPress
9 Comments | Be the first to comment!
Comments
kimberskitchen on 3.2.2010
Sorry there isn’t a photo. We were to busy pushing and shoving and throwing elbows getting to the FOOD to worry about finding the camera. Next time, I’ll try to remember to get a quick image before I call the troops in to eat!
swedishpankakes on 3.10.2010
This was quite good, though I wasn’t sure if I was supposed to leave the shredded pork in the juices or take it out…??? I took it out and spooned most of the juice over it and then stored it in the fridge (It’s just me and my husband, so there’s no way we’d be able to eat it all at once).
It was very good on a roll. I tried half with Sweet Baby Ray’s and half without and I liked them both equally…THAT’S how good the meat was.
I’d say though to warn your guests that it may be hot in some places. From my experience, the peppers didn’t always distribute and there would be small clumps.
kimberskitchen on 3.11.2010
Glad you enjoyed it, we did, too!
I do leave the pork in the juices, as pork tends to dry out way too quickly otherwise. Plus, that tasty broth can be made into a spicy gravy, or enchilada sauce.
If it helps, I would think that if you covered the meat with the juices, that any extras would freeze well. We’re a family of six, so after the main meal and then tacos later in the week, there was only enough left for my husband and oldest son to take sandwiches to work/school once.
Thanks for the warning about the hot spots. I didn’t notice any in ours, but I’m thinking since I put the shredded meat back into the crockpot with the juices that it probably distributed then. Sorry I forgot to note that in the recipe. I’ll have to see if there’s a way to update it.
Thanks again for trying and reviewing my first-ever TK recipe post. It is greatly appreciated!
emilypdx on 3.30.2010
I made this for dinner about a week ago and it was AMAZING! Even my picky brother-in-laws went back for seconds and thirds. This will now be my “go to dish” for potlucks.
Thanks for the great recipe!
kimberskitchen on 4.6.2010
Hi, Emily,
I’m glad you and your family enjoyed it! I haven’t made this in a while, and have a roast in my freezer. Hmmm…
First, we have to finish the massive ham I made for Easter, though. Omelets, anyone??
afrogprincess on 4.12.2010
This was fantastic. It was so good we fed the neighbors and then went out and got another roast to cook up so we could have it in the freezer for tacos and such.
kimberskitchen on 5.19.2010
frogprincess:
I’m so happy to hear that you liked it, and you even shared!
It is delicious for quick tacos, and I’ve even incorporated some into fried potatoes, after they were browned, to make a hash & topped with fried eggs. Oh, yum!
Around here, we can often find pork shoulder roast on sale for about $1 a pound. As a result, we ‘treat’ ourselves to this yummy roast often.
erin0797 on 1.17.2012
I have made this recipe twice now! It was great each time! There are only couple things I did different. This is really based on our tastes too. I added smoked paprika to the dry rub. I also added a bit of Dr. Pepper to the water mix.
I will note, we serve these taco style: flour tortilla with coarse chopped sweet onion and cilantro. Oh my goodness it’s wonderful!
kimberskitchen on 2.25.2012
Erin, sounds great. Sounds really great, actually. I’m stuck at work and starving! Glad you enjoyed the recipe. We love it in our house. I have used smoked paprika. Yum! Will have to give the Dr. Pepper a try.
You must be logged in to post a comment.