The Day After The BBQ

 I am not a huge left over lover. There are a few things I will definitely enjoy if sitting in the fridge the next day- pasta, meatloaf, Chinese take out, pizza...but my list isn't nearly as long as my boys'. Seriously, they will eat pretty much anything left over, and my husband will eat them far after I think they should be thrown out! 

It is a good thing I live with people who will eat thing the next day, or for a few days, because I don't cook small. I cook for a crowd, no matter if it's just the 4 of us, or guests too. So you know if I'm throwing a backyard bash, there will be left overs in the fridge that I need to find something to do with.

This recipe actually came to be because of the teen. He loves pulled pork nachos and one night he said "Mom, I think you could do the same thing but with tater tots!" Um.....YES!!

It just so happened when he had this tasty brainstorm I hadn't made pulled pork from scratch, but I did have a couple tubs of the store bought. We have found the ones found in the meat section actually very tasty, and great to have on hand for a quick sandwich supper. I usually just have to add some extra barbecue sauce since we like ours dripping wet. 

The really great news? I also had a big bag of tots sitting in the freezer! I made his brainstorm a reality from ingredients I already had on hand! Mom win! But if you are making a big batch of pulled pork for a crowd, you know there will probably be some left the next day, and now you have a simple weeknight supper to put it to good use! 

You can top these with any or all of your favorite nacho toppings! Again, I was going for what I had available, but I think avocado or even some pico de gallo would be delicious too! 

Pulled Pork Totchos are simple, tasty and another left over dish I am adding to my approved to eat list!

 Pulled Pork Totchos

1 (32 oz.) bag tater tots

2 lbs. barbecue pulled pork, store bought or left over 

2 cups shredded sharp cheddar cheese

Assorted toppings

Extra barbecue sauce

Bake tater tots according to package directions, adding an additional 5-10 minutes for extra crispiness. While tots bake, heat pulled pork in a large skillet on medium heat, breaking it up. Add extra barbecue sauce if needed. Once tots are baked, top with pulled pork, cheese and toppings- sour cream, pickled jalapenos, chives, avocado, etc. 

Shared at Weekend Potluck
 

Throwback Salad

Back in the day, and I've mentioned this before, but for new readers, let's catch them up...I was a waitress at Bob Evans. It was my first real job, the year I turned 16. In fact, it was a brand new location here in Fort Wayne, I was corporate trained and even got to meet Dan Evans.

I spent 5 years at BE, and it was a great job for a high school and college student. I didn't quit until I got my degree, and thought it was probably a good idea to put it to good use.

Even though it's been almost 20 years since I waited tables (gulp....it's hard to believe it's been that long!) there are still dishes from those days that I crave. And Adam too, since he was one of my best customers! *Wink Wink*

I have found ways to make a lot of them at home-- Cheddar Potato Soup, Biscuits n Gravy, and Country Biscuit Breakfast...and now this salad.

About a year into my BE tenure, they debuted a new barbecue sauce, Wildfire Barbecue. OMGosh, people went crazy for it, and with good reason. It was DELICIOUS! Seriously, to this day, it is still my favorite. The most popular dish featuring it wasn't even a big plate of meat. It was the Wildfire Chicken Salad. Basically, you could get grilled or fried chicken, dipped in the sauce, chopped up and put on top of a mix of great fresh ingredients. But then there was the dressing. Oh the dressing. People went bananas for it. The funny part? It was just the barbecue sauce mixed with ranch dressing. Yep, that was it. Super simple, but it was a top seller.

The Wildfire Chicken Salad has long since been taken off the menu, or at least it wasn't there the last time I visited. And I'm pretty sure you can't buy the barbecue sauce anymore either, but I decided we needed a terrific knock off we could enjoy at home any time we wanted.

Let me introduce you to my Southwest Grilled Chicken Salad! Taking a little help from the store, this salad can be on the table in almost no time, and is the fresh, filling light supper you want on a steamy summer night!

Yes, I used a frozen, pre-cooked chicken to save some even more time, but you could easily use leftover grilled chicken, or throw some extra on the grill the next time you're cooking out.

Now-let's talk about what barbecue sauce to use. I'm going to keep that simple too. You're favorite, or whatever you have on hand. You might want to mix a tiny bit with the ranch to see if you like the flavor, but to be honest, I always use what is in the fridge, and have never found one that wasn't tasty.

Temps here in Indiana are determined to stay in the 90s, and that's just fine with us. We love summer, the hotter the better. Plus, it gives us reasons to enjoy big, tasty salads like this any night of the week!.

Southwest Grilled Chicken Salad

4 hearts of Romaine lettuce, chopped

1 (12 oz.) bag frozen corn, thawed

1 (15 oz.) can black beans, rinsed and drained well

1 bunch green onions, chopped

1 pint grape tomatoes, halved

1 (22 oz.) bag frozen grilled chicken strips

1 (3.5 oz.) bag tri-color tortilla strips

1/2 c. barbecue sauce

1/2 c. ranch dressing

In a small bowl combine barbecue sauce and ranch.  Set aside. Cook chicken according to package directions. For mine, it was heat in a large skillet with 1/2 c. water until heated through, turning often. On 4 large dinner plates, split all salad ingredients evenly. Top with chicken pieces. Serve with dressing on side.

*NOTES* Your favorite barbecue sauce will work. I use whatever I have on hand. The chicken can be added warm, allowed to cool back down, or be chilled in the fridge. It's fully cooked before frozen, so you're just reheating.

Shared at Weekend Potluck

Learn Something New Every Day

For my entire life, the epitome of potato salad recipes has been my Grammy's. It has been the quintessential one that all others have been judged by. It is so much of a favorite that we almost served it at our wedding, but decided it was a little too much work for our lovely neighbor lady who was making the food for all 250+ guests for free.

My dad's mother is the ultimate baker and cook. You've heard me mention her many times on here because she is such an inspiration in the kitchen. Both of my grandmas were/are. Ironically while Grammy's potato salad was the one we always loved the most, it was my other Grandma's macaroni salad we craved. It was like playing fair with our summer side dishes.

For Father's Day last month, I decided to make this potato salad for the first time. I always knew the secret to its awesome flavor was in the dressing. And I had always known it was a cooked dressing. In fact, the first time I made my husband's favorite Amish Potato Salad, we said the cooked dressing it has, was very similar. But here is the one BIG difference, and the thing I didn't know until just a few weeks ago. Grammy's potato salad has NO mayonnaise in it. Not a drop.

When I asked my cousin for the recipe, I even questioned it saying "seriously?" I always thought it did! It takes a lot to shock me, and this little revelation certainly did.

So, there I was the night before Father's Day, trying my hand at this miracle dressing. Guess what...be sure you follow the directions well, because the warning I give about ending up with scrambled eggs 100% happened to me! Yep. Threw the first batch out and started again. See, even us food bloggers screw up!

My dad was SO surprised when he took that first bite and it was such a huge treat for him on his special day. I was happy to do that for him, and even happier that now I have the recipe we can enjoy this anytime we want, and for generations to come!

Grammy's Potato Salad

6 russet potatoes, peeled and cubed

6 hard boiled eggs, chopped

1/2 c. water

1/2 c. white vinegar

1/2 c. sugar

2 tsp. flour

1 tsp. salt

4 eggs

1 TBS butter

Black Pepper to taste

In a large pot, cover potatoes with cold water. Bring to a boil over high heat. Boil for 10-12 minutes until fork tender. Drain well. Cool. In a large bowl, combine potatoes and eggs. In a medium pan, mix water and vinegar. Heat over medium-low heat. DO NOT allow to boil. In a medium bowl, mix sugar, flour and salt. Add eggs and mix until smooth. Add a few teaspoons of warm vinegar mixture to egg mixture to temper. Add egg mixture into vinegar mixture on stove. Increase heat to medium-high. Cook, stirring constantly, until mixture boils and thickens.  Remove from heat, stir in butter. Allow to cool. Add to potato mixture. Season with pepper, and more salt if desired. *NOTES* Do not skip the step of adding a few teaspoons of the warm vinegar mixture to the egg mixture. This is tempering. You have to get the egg mixture warm so that when you add it to vinegar mixture you don't end up with scrambled eggs. Dressing can be stored in the fridge for a couple weeks, so you can make it ahead. This dressing is also delicious on macaroni salad.

Shared at Weekend Potluck

BBQ Side Dish

You've planned the entire cookout. The meat is marinading, the salads are chilling and the ice cream is churning. You just need one more side dish. What could it be? 

How about something that takes the barbecue flavors we all love this time of year, and gives them to your guests in a whole new way? On. Potatoes. Wait, what?  Mind blown!!!

These happened by accident at our house...which isn't that uncommon. I had a beef roast for the grill, and red potatoes were on sale at the store. Great. I will throw some in the oven and roast them. I had a plan. Then I woke up and decided I wanted something new. The roast was just simply seasoned with steak seasoning, so I knew I could ramp up the taters' flavor.

Oh my gosh, did I hit this one out of the park! We love great barbecue, so I can't believe I never thought about doing this before, but can guarantee we will again! 

They are perfect with whatever you're grilling up this summer! From chicken, to steak to burgers, throw some of these in the oven and you're meal will go to the next level! If you're planning a big July 4th blowout..wow your guests with these!

Barbecue Roasted Potatoes

3 lbs. red potatoes, cut into 1 inch pieces

1/4 c. vegetable oil

4 tsp. chili powder

4 tsp. brown sugar

2 tsp. garlic powder

2 tsp. onion powder

1 tsp. paprika

1 tsp. salt

Black Pepper

Dried Parsley

Preheat oven to 400. Spray a large baking sheet with nonstick spray. In a large bowl combine potatoes and oil. In a small bowl mix brown sugar and all seasonings, except pepper and parsley. Sprinkle over potatoes. Stir and mix well. Transfer to baking sheet. Sprinkle with black pepper. Bake for 45-60 minutes, stirring every 15 until fork tender. Garnish with parsley before serving. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

Holiday Appeitzers

If you think about it, I don't know if any other time of the year requires as many appetizer recipes as RIGHT NOW! From Thanksgiving to New Years, we have so many reasons to need a great appetizer menu, or the chance to enjoy someone else's!

If you've been following me for any amount of time, you know our New Year's Eve tradition is to stay home, in comfy clothes, safe, warm and eat all. night. long. I put out a huge spread of "nibbly bits" as Alex used to call them and we feast. It is literally one of my favorite holiday traditions, and we set the menu for this year's festivities over a month ago.

I actually made these for the first time last year, but must have had a little too much sparkling grape juice (I know...I'm such a rebel) because I totally forget to snap a pic and blog them! So this year I made them early (actually before Halloween) so I was sure to share them with all of you in time.

This is one of those recipes that can pull double duty. See, you can fill your Crock Pot with them for a party, set out a slotted spoon and watch them disappear. Easy as can be. But they also make a terrific simple weeknight supper! Just cook some white rice on the side, serve them over the top and you have a fantastic meal! The sticky, sweet sauce mixes with the rice and makes something magical!

If you're looking for a new appetizer for your next holiday party I hope these make the cut! I promise you won't regret it!

Crock Pot Hawaiian Meatballs

1 (32 oz.) bag frozen home style meatballs

1 (18 oz.) bottle barbecue sauce

1 (21 oz.) can pineapple chunks, with juice

1/2 c. brown sugar, packed

Spray Crock Pot with nonstick spray. Place meatballs inside. In a medium bowl combine barbecue sauce, pineapple and brown sugar. Stir well. Pour over meatballs. Cook on HIGH 2-3 hours. Serve as an appetizer or over rice for a meal. 

Shared at Weekend Potluck

Holiday Ham

Do you serve ham for Christmas? I have never done the research, but it has to be at the top of the list of most popular meats for Christmas dinner, don't you think? But either way, there is one thing I know for sure, there is about to be an abundance of leftover ham to put to good use, so I've got just the thing!

To be honest though, this is now a go-to busy night supper in my house, and the deli meat is perfect. I just think leftover holiday ham, with it's amazing flavor, would put it over the top!

If you're going to have a house full of family to feed for several days, these would be perfect come December 26th, 27th, 28th...how long are they staying anyway?? :-)

Or if you're hosting a casual Christmas party, and want ham, but something easier and more relaxed, here you go! This way you can get out of the kitchen and actually enjoy the festivities!

Oh, and let's not forget about all the football games that happen over the holidays, well into the New Year. These are game day food! No matter what teams is winning, you'll be a winner with the fans!

Ham is definitely one of the things I think of when I imagine a big Christmas dinner. This way I can have that any time of the year I want!

Crock Pot BBQ Chopped Ham Sandwiches

1.5 lbs. deli honey ham, chopped

1 cup barbecue sauce

3/4 c. chili sauce*

1/4 c. brown sugar, packed

1 1/2 tsp. dry mustard

1 tsp. Worcestershire sauce 

Black Pepper

Buns

Sliced Pickles

Grease Crock Pot with non stick spray. Put ham in, breaking pieces apart with fingers. In a medium bowl combine barbecue, chili sauce, brown sugar, dry mustard, Worcestershire and black pepper. Stir to combine. Pour over ham and stir well. Cook on LOW 2-3 hours, stirring a couple times to ensure pieces don't stick together. Serve on buns with pickles. *NOTE* This chili sauce is not the Asian condiment. It is a sweet sauce found by the ketchup and other condiments. 

Shared at Weekend Potluck

Red, White & Barbecue

Today's recipe is because I had another opportunity to try a great product from My Magazine Sharing Network. And you're going to be so glad I did.

This time, they wanted me to check out McCormick^® Grill Mates^® Bottle Blend Seasoning at my local Kroger store. With so many flavors to choose from I knew it wasn't going to be easy to pick. But I was in the mood for tasty, summer time barbecue, and had a new sauce I had been waiting to try too...so I was immediately drawn to the Brown Sugar & Bourbon. Just reading that, you're drooling, aren't you? Just wait! 

Backyard barbecues are one of the best things about this time of year. And I don't care if you're hosting the whole neighborhood or having a quiet evening at home with your family, there is just something so fun about a hot grill with great food! It is truly an All American tradition! 

Since we just got back from our Florida vacation, I had southern barbecue on the brain. No, not because we were in the Sunshine state, but because we drive through Kentucky, Tennessee and Georgia on the way down and back. SO many signs for tasty, finger lickin' barbecue, my mouth was watering! 

The flavors in the spice blend complimented the sauce I made perfectly, but would be absolutely delicious on its own too. Kind of like a dry rub! 

If you're looking for a new barbecue recipe to throw on your grill before summer is over, this one is super easy, but BIG on flavor!

Sweet Southern Barbecue Chicken

4 chicken leg quarters, fat trimmed but skin on

1/4 c. vegetable oil

3 TBS McCormick Brown Sugar & Bourbon seasoning

1 c. ketchup

1 c. cola

1/4 c. Worcestershire sauce

1 tsp. onion powder 

1 tsp. garlic powder

Salt and Pepper to taste

In a medium sauce pot combine ketchup, cola, Worcestershire sauce, onion powder, garlic powder and black pepper. Stir. Bring to a boil over medium heat, stirring often. Reduce heat to low and simmer for about 10 minutes until thickened, stirring often. Transfer to a bowl and allow to come to room temperature. Baste chicken with oil and sprinkle with seasoning, salt and pepper. Allow to chill in fridge for 2 hours. Before grilling, let chicken come up to room temperature. Preheat grill to high. Spray with cooking spray. Sear chicken on both sides for 5 minutes. Reduce heat and cook chicken for 35-40 minutes, turning often. In the last 15 minutes baste liberally with sauce. *NOTE* The amount of oil and seasoning is based on the size of your chicken quarters. 

Disclaimer: I received free samples to use in this post. All opinions and the recipe are my own.  

Shared at Meal Plan Monday 
Shared at Weekend Potluck

Barbecue Season IS Coming

When spring has sprung one day, and the next there are snowflakes are falling from the sky I keep telling myself over and over warmer weather is on the way. 

It has to be! The first official day of spring is this week, it is staying light out until 7:30 or later, and I am starting to crave all things dubbed "warm weather" food. ALL of these are signs my favorite time of year is right around the corner. 

So this past weekend when the sun was shining and the thermometer went above 50, it was time to grill! I had my Barbecue Burgers on the menu, with some roasted asparagus and wanted a summer side dish too! Obviously the first two things that came to mind were either potato or pasta salad. Well, we had just had potato salad so pasta salad it was. Macaroni to be exact; and it was time for something new. We all adore Mom's Macaroni Salad, but I wanted to try something new. 

I didn't know for sure what it would have in it, but I knew it would have LOTS of hard boiled eggs in it. A little brainstorming and taste testing later, I had complete success. In fact, Mr. E tasted it when it was still half warm and said "I don't even care it's warm. We need lots of that. Lots and lots." I knew it was a winner! 

With all those backyard barbecues and cookouts that are coming our way, one more macaroni/pasta salad recipe is sure to come in handy. Not to mention the graduation parties, bridal, baby showers and picnics, there will be so many times to eat this I can't wait! But if you don't want to wait...I think it would be super tasty with your Easter ham too!

Country Macaroni Salad

1 lb. elbow macaroni

6 hard boiled eggs, chopped

2 celery ribs, diced

1 1/2 cups mayo

2 tsp. yellow mustard

2 TBS sweet relish

1/4 tsp. onion powder

1 TBS Worcestershire sauce

1 TBS dried parsley

1/2 tsp. celery seed 

Salt and Pepper to taste

Cook macaroni, rinse and drain. Place in large bowl in fridge for 20-30 minutes to chill. In a medium bowl mix mayo, mustard, relish, onion powder, Worcestershire, parsley, celery seed, salt and pepper. When macaroni is chilled, add chopped eggs and celery. Stir combine. Pour dressing over mixture. Stir well. Chill in fridge until ready to serve. Stir before serving.*NOTE* Allowing the macaroni to chill not only cools it, but it also prevents the salad from becoming watery.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Seriously, It Is May

Here in Indiana we are used to the fact that Mother Nature doesn't always pay attention to the calendar. Back in February it was 80 degrees, and now that it is May, we are having days with highs in the 40's. Add in rain and wind, and it has been pretty miserable. Luckily the sun has returned and temps are feeling more spring like, but last week when we were freezing, this is what was on my dinner table.

We love ham and beans, and I have a terrific recipe for a simple slow cooker version I've been making for years. But this time around I wanted something new. I wanted something a little different. And boy did I get it!

This doesn't taste anything like that traditional ham n beans. Honestly I had never had pinto beans before, but had heard they are a staple down in Texas, and if you want the best, that is where you go. So I was glad when I found this recipe that was supposedly done in that same way.

Now I served these up as a main dish, with some cornbread on the side, but I think they would make a fantastic side dish to any barbecue this summer. Got some burgers, steak or ribs on the grill? A big pot of these would taste so great with any of them!

I will be happy when the weather finally decides to stay warm, sunny and spring like. But I'm a Hoosier, I know there are still some rainy, chilly days in my future...so at least I have some delicious food to ease my woes!

Crock Pot Pinto Beans n Ham

1 (16 oz.) bag Hurst pinto beans 

1 lb. diced ham

1 white onion, quartered

6 c. chicken broth

2 c. water

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. pepper 

Diced White Onion for garnish

Set seasoning packet of beans aside. Combine beans, broth and water in Crock Pot. Stir well. Cook on HIGH for 4 hours. Remove onion. Add seasoning packet, garlic powder, onion powder, and pepper. Stir. Cook on HIGH another 2-4 hours until beans are tender. Scoop out about 2 cups of beans with broth into a medium bowl. Mash beans into a thick paste. (I like a potato masher for this) Return back to Crock Pot and stir. Cook 30 minutes on LOW until thickened. Remove lid and allow to sit for 1 hour uncovered before serving. Serve with onion if desired.

Recipe Inspired by South Your Mouth

36 Isn't So Bad

So....I'm now closer to 40 than I am to 30. That's right, I had a birthday. Back at the end of February, actually. But you know what? Who cares! Age is just a number. I have never dwelled on it, and I refuse to start now.

Like I told someone when I was turning 30, "If I can do half the stuff in my 30s as I did in my 20s, I'll be incredibly luckily. After all, in that decade I graduated college, began my career, became a wife, became a mother and started to build a life. And now? Well, I'm a mommy all over again, so I have a lot to celebrate!

This year I was lucky enough to not just get a one day celebration. It so Alex was off school the Friday before and the actual day of, so we made it a 4 day celebration!! Mr. E even took the day off Friday as well, and the 4 of us were able to have lunch at my favorite sushi place. Then Saturday my little man treated me to a movie with his gift card from Christmas (I know. How sweet is that?!), Sunday my parents came over (more on that in a minute) and then on my actual birthday I had lunch with my mom and the boys, and then presents here at home. Whew....it was a fun filled few days.

On Sunday when mom and dad came over, I actually cooked. A lot. But that's okay. See, when my dad heard everything we were having on our buffet back on New Year's Eve, he made the comment he would love to have one of those, on a slightly smaller scale, on some Sunday. So...I immediately knew the Sunday before my special day would be perfect. I only had one request. Mom and dad bring the birthday cake...and oh it was delicious!

I put out a decent sized spread, and we just sat around and ate all evening. This was actually our "main" dish, and it was a last minute addition. Alex LOVES brisket and I had only ever done them on the grill in the summer, but we have so many in the freezer I wanted to use one now. Boy am I glad I did!

This is the best shredded beef I've ever made. So much flavor. Juicy. Tender. Perfect for piling high on buns and sinking your teeth into. Great for a Sunday supper, weeknight meal or crowd.

36 isn't so bad. I have a loving husband, two beautiful sons, parents I adore and still spoil me rotten, friends whom I cherish and a pretty darn good life. So I will just thank God for all of it and feel blessed I get to spend another year with them.

Slow Cooker BBQ Brisket

1 (2-3 lb.) beef brisket, trimmed

1 tsp. coarse salt

1 tsp. chili powder

1/2 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. celery seed

1/4 tsp. black pepper

1/2 c. ketchup

1/2 c. chili sauce

1/4 c. packed brown sugar

2 TBS cider vinegar

2 TBS steak sauce

1/2 tsp. ground mustard

In a small bowl combine salt, chili powder, garlic powder, onion powder, celery seed and black pepper. Rub generously on all sides of brisket. Wrap in plastic wrap and foil. Chill overnight. In a medium bowl combine ketchup, chili sauce, brown sugar, vinegar, steak sauce and ground mustard. Mix well. Uncover brisket and place in slow cooker, sprayed with nonstick spray. Pour sauce over top. Cook on LOW 6-8 hours. Shred meat and return to slow cooker. Mix with sauce. Reduce to WARM until ready to serve. Serve on buns if desired. 

BBQ In The Snow

Well, we've officially entered the doldrums of winter. The holidays are over, spring is no where in sight and it's frigid outside. Blah.... Yeah, if you can't tell, I'm not a fan. As far as I'm concerned as soon as Christmas is over, we can go back to 75 and sunny!

But alas, I live in Indiana, and we have a lot of days before that happens, so we better make the best of them. One way I've learned to do that is through food. And not just because we love to eat!

I like to take recipes we usually enjoy during the warm, summer months and find a way to make them more cold weather appropriate, as in the case of this recipe.

Now if you know me, or have been following me for a while, you know we are NOT opposed to grilling in the winter. In fact, a few years back we were in the middle of a blizzard...A. Real. Life. Blizzard. (The weather channel said so!) and Mr. E was outside grilling up some juicy t-bone steaks! All the neighbors were out shoveling snow, and we could hear them saying "What smells so good? Where is that coming from?" Yeah, that was us.

However, right now our grill is broke, so there is no using it no matter what the weather is. Luckily it made it to the end of summer before dying, and we decided to just wait until spring to deal with it. So that meant when I got a craving for good barbecue chicken, I needed to find a way to make it happen...indoors.

I will be honest, when I first started to think about how I would make that happen, my slow cooker wasn't the first thing that popped into my head. When I think good barbecue, I think a good sear, some black marks, and maybe even some burnt pieces...all from being cooked over an open flame. But I wasn't going to achieve that no matter how I prepared it, so instead I went for slow cooked, tender, and a great smoky flavor.

Well, let me tell you, this was some of the best barbecue chicken I've ever made, inside or out! Both of my boys (well the two that eat solid food) enjoyed it and couldn't get over the fantastic flavor.

If you need a simple weeknight meal, or maybe are having a football party, this is perfect for both! So much flavor and so little effort, just what we need to get us through these yucky winter days!

Slow Cooker Barbecue Chicken

4 boneless chicken breasts

1 TBS steak seasoning

1 (18 oz.) bottle barbecue sauce, your favorite

1/4 c. white vinegar

1/4 c. brown sugar

1 tsp. garlic powder

1/4-1/2 tsp. red pepper flakes

Salt and Pepper to taste

Dried Parsley, for garnish

Pat chicken dry. Season with steak seasoning, salt and pepper. Grease slow cooker. Place chicken inside. In a small bowl whisk together barbecue sauce, vinegar, brown sugar, garlic powder and red pepper flakes. Pour over chicken. Cook on LOW for 4-6 hours. Spoon extra sauce over top and garnish with parsley.

My Little Sous Chef

I can't remember exactly when it was, but it was sometime right before Christmas. Out of the blue, little man came to me and said "Mommy, will you teach me to cook? Like, cook for real?" Sure, he's been in the kitchen with me since before he could even sit up on his own, and he's always been a fantastic helper, but now he was wanting more. He didn't want to just stir and pour. He wanted to learn how to make dishes from beginning to end. 

Well, you can imagine how excited I was to share my passion with my son. So, we started with some simple things he could easily do 90% on his own, and take the credit for. That first night his dad came home and he proclaimed "Dad, I made supper", the smile on his face said it all.

It's so funny how things work out, because it was only a week or so after he asked me to start teaching him, when the pregnancy test turned positive, and soon after that food became my number one enemy. Little did he know when he asked to learn, just how quick he would be getting some true hands on experience. 

There were many evenings during that first trimester I would give directions to him from my recliner, and he would handle most of the meal. He was such a trooper. Sure, I made sure I planned simple meals he could easily conquer, but still, there he was making sure we still had supper, with only a little help from me. 

Then at Valentine's Day his aunt and uncle got him a kids crock pot cookbook and he dove right in. Marking page after page of things we just had to try. By this time I was feeling a little more human like, so I could direct him a little more, and/or change the recipes a bit to fit our schedule. 

This was the first recipe he wanted to make, and I'm so glad he did. These are super easy, not to mention delicious. Plus, it makes a ton which you can use for leftovers all week, or freeze for another time.

I've always referred to him as my little sous chef, but little did I know just how true that would become over these past few months!

Crock Pot Barbecue Beef Sammies

2 lbs. ground beef

2 TBS dried onion

2 TBS Worcestershire sauce

1 1/2 c. ketchup

4 TBS brown sugar

1 c. water

1/2 tsp. garlic powder

Salt and Pepper to taste

In a large skillet, brown beef until no longer pink. Season with salt and pepper. Add to slow cooker. In a medium bowl combine ketchup, water, Worcestershire sauce, dried onion, garlic powder and brown sugar. Mix well. Pour over ground beef. Cover and cook on LOW for 2 1/2 hours. Take lid off for last 30 minutes of cooking. Serve with a slotted spoon on buns. Top with pickles if desired.

Game Day Fun with Dr Pepper® and Kroger {Part 2}

It's Game Day! Grab your favorite team apparel, load up the car (or grab the remote) and get the tailgating/pre-game party started!

For our family, as much as we love College Football (ALL football really) we have discovered we don't have to be at the game or even with a huge group of people to have fun. See, the three of us can make a pretty big ruckus ourselves, and do it right from the comfort of our living room!

As a busy mom, I have to make sure I can plan our day of football fun around everything else we've got going on, and one way I make it convenient for myself is by stocking up on our favorite snacks and drinks at Kroger. I am already there doing my weekly grocery shopping, so why not grab some favorites, like Dr Pepper® and let the party planning begin! For us, there needs to be lots of food, from main dishes like sandwiches, to sides, such as good ol' tater salad, to snacks we can munch on the entire game.

 For our at home football feasts, I still put out enough food to feed an army, even if it is just the 3 of us enjoying the game. I want us to be able to eat all day/evening long, and keep going back for more and more. The "spreads" I put out for these low key, in our own living room parties, have kinda become famous. Everyone is always so amazed at the amount of work I put into something that nobody but us will enjoy, but I always want it to be extra special, extra fun and of course, extra delicious.

One of the ways I make sure we can enjoy our tasty buffet all day long is to utilize one of my favorite kitchen appliances...my crock pot! Food stays warm all through the game and we can go back for seconds, thirds and fourths, as much as we crave!

So this time, with my crock pot and Dr Pepper®, I became inspired right away. Adding one of our favorite sodas, to one of our favorite dishes, barbecue, was a no brainer! The Dr Pepper® really blends with the barbecue sauce to make this barbecued pork like you've never tasted before! So unique. So tasty. Dripping with amazing flavor, they are sure to please even the hungriest of football fans.

If you are heading out to the game to party down in the parking lot, have fun! But if you are like us, and are enjoying your favorite team from your recliner, make sure you have just as much fun! Lots of food to keep you energized until the last down has been played!!

Oh, and while you're at Kroger stocking up on your game day essentials, look for the in-store sweepstakes from Miller Coors®/Kellogg’s®/Dr Pepper® for fly away trips to Rivalry Games! See store for details. Heck, maybe if your team comes up short, you can still be a winner!

Crock Pot Dr Pepper® Barbecued Pork

2 lbs. leftover roast pork, shredded

1 (19 oz.) bottle barbecue sauce

1 (12 oz.) can Dr Pepper®

1 tsp. garlic powder

1 medium white onion, thinly sliced

Salt and Pepper, to taste

Pretzel Buns

Sliced Pickles

Spray Crock Pot with nonstick spray. Add pork, onion, garlic powder, salt and pepper. Stir to combine. Pour barbecue sauce over. Add a little Dr Pepper® to empty barbecue sauce bottle, put lid on and shake. Add to pork mix. Add rest of soda to pork. Stir well. Cook on LOW for 6 hours. Serve on pretzel buns with pickles.

Shared at Weekend Potluck

This is a sponsored conversation written by me on behalf of Dr Pepper®. Game Day Greats brought to you by Kroger. The opinions and text are all mine

What Did We Ever Do?

It is well known in our inner circle of friends and family, I am NOT a naturally cool person. And no, I'm not talking about my personality. I mean my actual body temperature. As my grandma has always said about me, I'm a "hot box." 

I have two temps...warm and hot. There is not in between. I'm the girl who sweats in the winter. I drive around when there is snow on the ground with the AC cranked. When I was pregnant with little man, I made Mr. E turn the air conditioner on in March and it didn't get turned off until he was born in September.

So you can imagine my utter despair a few weeks ago when just as the thermometer started to rise to 85 degrees and higher, with 80% humidity, our central air quit working. Literally, one minute it was blowing nice cold air and the next the temp in the house was climbing to 75 degrees. I was pretty miserable, pretty quickly. I started to think back to when I was a kid and we didn't have AC at all. We had fans. And open windows. Those hot sticky nights when you would wake up in the morning soaked from sweltering all night long. Not fun. 

We are so addicted to our AC we don't even own fans!!! Luckily my parents hooked us up, and we got some up in this joint very quickly! So we had air circulating, but at one point, it was still 80 degrees in here. Needless to say, I thought I was going to spontaneously combust! 

Come Monday night I had a repair company scheduled to come look at it, but in the meantime I had to cook supper, which I hadn't done since it went out. Between the weekend and Mother's Day, I had yet to be made to prepare a meal in the sauna, but my time had come. 

I was craving barbecue, but knew it needed to be stove top because I wasn't turning on the oven, and I didn't really even want to grill either...that just meant being outside in the heat, and no relief once I came in. So, this is what I came up with. It gave me the bbq flavors I was craving but without the time and effort, and most importantly high temperatures I couldn't deal with. 

These would be fantastic for a party, potluck or cookout that gets interrupted by rain! Think sloppy joe texture but a different flavor...perfect for summer time.

I'm not sure what we did before the days of AC. but I know I don't want to find out any time soon again. Oh, by the way, I am currently typing this...in my nice and cool house...so thankful it's working again!

BBQ Ground Beef Sandwiches

1 lb. ground beef

1 small onion, chopped

3 ribs celery, finely chopped

1 c. ketchup

1/2 c. water

1 TBS butter

2 TBS apple cider vinegar

1/2 TBS. lemon juice

1 TBS Worcestershire sauce

1 TBS brown sugar

1 tsp. garlic powder

Salt and Pepper to taste

 Buns

Pickles

In a large skillet over medium high heat, saute beef, onion and celery in butter until no longer pink. In a medium bowl whisk together ketchup, vinegar, lemon juice, Worcestershire, brown sugar, garlic powder, salt and pepper. When beef is cooked, add ketchup mixture and water. Stir to combine. Bring to a boil. Reduce heat to low and simmer, covered, for 40 minutes. Serve on buns with pickles.

Shared on The Country Cook June 5, 2015

A Re-Do From Mom {A Post for Earth Fare}

I first shared this recipe a few years back, and have been wanting to "re-do" it ever since. The picture wasn't pretty at all, and it is so incredibly yummy, it deserved better!

Since today is the first official day of spring, I thought it would be the perfect time to debut it once again. After all, if spring is here, that means grilling season is within reach and barbecues and picnics aren't far behind.

This is mom's recipe, but before it was hers, it was grandma's. No wonder it is so good! Tried and true for three generations, you can't argue with success like that! In our family, no picnic is complete without it, and it doesn't stop there. I have requested this for so many birthday suppers, I've lot count. Even when I was a kid, I wanted mom to make it, in the dead of February, every single year.

This is probably the easiest coleslaw recipe I have, and any time anyone asks for it and tries it, they become instant fans too. Creamy, cool, crunchy, sweet, tangy...it goes with everything from burgers to steak, ribs to hot dogs.

Summer grilling season is just around the corner. After a long horrendous winter, I am so ready! But I'll be honest, I'm not even waiting until summer. It's above freezing which means the grill is getting fired up ASAP! 

Mom's Sweet n Tangy Coleslaw

1 small head cabbage shredded, or 1 (10 oz.) bag pre-shredded cabbage

3/4 c. whipped salad dressing

1 tsp. sugar

1 1/2 tsp. apple cider vinegar

1 TBS dried parsley

Salt and Pepper to taste

Paprika for garnish

In a small bowl mix salad dressing, sugar, vinegar, parsley, salt and pepper. Stir until well combined. Pour over cabbage.  Mix well to combine Sprinkle with paprika. Chill until ready to serve. *NOTE* You are more than welcome to use mayo in place of the salad dressing, but mom never has. I have no idea how it will taste. 

Shared on The Country Cook Mar. 20, 2015

Coleslaw at Very Good Recipes

Easy Dinners with McCormick {A Sponsored Post}

What if I told you dinner could be on the table in about 15 minutes? Think I'm crazy? Are you saying "NO way." Well, I wouldn't lie to you! It's a reality, thanks to my good friends from McCormick and their new line of Skillet Sauces! 

That's right, a trusted name in our kitchens for years, has recently launched their new Skillet Sauces, now available at your local Walmart.

And in case you are wondering where in your store to find them, start in the baking aisle. I found mine next to the other sauce and gravy mixes.

With 7 varieties to choose from, the possibilities are endless. Plus, each one comes with its own unique and tasty recipe, right on the package. From Sloppy Joe, to Tacos, to Chicken Fajitas, there are so many delicious options to choose from!

So, you might be wondering which one I chose to try. Well, the minute I saw the Smoky Applewood BBQ Chicken I knew it would be coming home with me. But imagine how excited I was when I read the directions, and discovered this one came with slow cooker directions too! Talk about a match made in heaven! Sure, a meal that is ready in 15 minutes in the skillet is hard to beat, but one that can cook in my crock pot while I am busy doing other things is even better in my book! Many of the sauces come with this slow cooker option, so just be sure to read the directions carefully! 

These are a terrific weeknight meal when time is of the essence, or would also be fabulous to feed a crowd! I'm thinking tailgating while you cheer on your favorite team. Or...remember, that holiday rush is just around the corner, and we are all in need of simple meals when family comes to town!

If your dinner plans must include the words "quick, easy and scrumptious", then you need look no further than McCormick's Skillet Sauces for your answer. And be sure to stay up on all the great products they offer by connecting with them on Facebook, Instagram, Pinterest and Twitter. 

Slow Cooker 

Pulled BBQ Chicken Sandwiches

3 large boneless chicken breasts

1  ( 7 oz.) pouch McCormick BBQ Chicken Skillet Sauce

1 white onions, cut into wedges

Garlic Powder

Salt and Pepper

Pretzel Buns

Sweet n Spicy Pickles

Spray slow cooker with nonstick spray. Season chicken liberally with garlic powder, salt and pepper. Place in slow cooker. Add onions. Pour sauce over the top. Cook for 8 hours on LOW or 4 hours on HIGH. An hour before finished, remove and shred using two forks, or a stand mixer. Place back in slow cooker and stir to combine with sauce and cooked onions. Reduce heat to warm setting until serving. Serve on pretzel buns with pickles. *NOTE* My chicken was done in about 5 hours on LOW.

Shared on The Country Cook Oct. 31, 2014

Disclaimer: I was compensated for this post by McCormick. All thoughts and opinions are my own.

Soul Food Saturday

What's better than football season? Not many things in my opinion but the food is definitely up in the rankings near number one. That's why I feel these slow cooker pulled pork sandwiches are perfect for any game day meal. Tender, juicy, flavorful meat that is then covered by your favored BBQ sauce. Piled high on your favorite bread, that is even more delicious soaked by the delectable sauce.


Game Day Sized 

Crock Pot 

Pulled Pork Sandwiches

3 lb. pork shoulder roast
1 medium white onion, sliced
1 c. Water
2 tsp. salt
3 tsp. granulated garlic
1 bottle BBQ sauce (I used Texas style-we like the heat)


Add onions, pork roast, salt, garlic, and water to the crock pot. Cook on high 4-6 hours, or until very tender. Remove the meat from the crock pot and strain juices, reserving onions and 1 cup of cooking liquid. Shred roast with 2 forks. Add shredded pork together with onions and half of your BBQ sauce. Stir to combine, if you enjoy a saucy pork, add more sauce, then add cooking liquid a little at a time to thin your sauce if desired. Taste for seasoning, and adjust if needed.
Pile pork high on your favorite roll, grab a friend or a dozen, and enjoy the game!

Labor Day Barbecue

Well folks, it's here. The end of summer. Okay, not really. I refuse to let summer go until the last possible minute. We've still got plenty of warm, sunny days left, and here in Indiana, there are usually a couple of abnormally hot days in October still! But on the calendar, Labor Day is usually considered the last hurrah of summer, and I've got a great idea for your holiday cook-out! 

It seems like we are all trying to fit in one last get together before the leaves begin to turn and some of us cover up the grills until next Spring. Now, most of you know we grill year round, but I still try to have one last big cookout Labor Day weekend. Rather is be just the three of us, with family, or in this year's case, some dear friends we've been trying to get together with all summer long. 

This one is a great way to stretch a buck and make one cut of meat feed many people. Brisket is one of Alex's favorite summer time treats, and since we just filled our freezer with another side of beef, I couldn't wait to make it for him again. 

This will remind you of barbecue you get at some roadside joint down south. It's slow cooked to tender, juicy, flavorful  perfection and be piled high onto a sandwich you can't wait to sink your teeth into. 

If you're planning a Labor Day party, get to your butcher right away. Nothing says summer grilled deliciousness like a good piece of barbecued brisket...and when it's this easy, that's icing on the cake! 

Barbecued Beef Brisket

1 (4 lb.) boneless beef brisket

Barbecue Seasoning Blend

Salt and Pepper, to taste

Barbecue Sauce

Hamburger Buns

Preheat grill burners to high. Reduce heat on one side to medium-high, and turn off burner on other.  Line a pan with aluminum foil. Rub both sides of beef with seasonings, generously. Place beef on pan. Grill for 2/5-3 hours. Take meat off pan and place directly on grill. Cook 30 minutes more until crust forms on outside. Baste with barbecue sauce every 10 minutes. Remove from grill. Let stand 10 minutes before slicing. Serve on buns with extra sauce. 

Shared on The Country Cook Aug. 29, 2014

Beef at Very Good Recipes

It's Okay To Get Sticky

I will be the first person to admit, I'm not a fan of messy things. Sure, there is no way to eat things like barbecued ribs or corn on the cob without making a total mess of yourself, but for the most part, I haven't always been a person who is okay with a mess.

In fact, I'm pretty sure I had one of the cleanest babies on the face of the planet. Yep, I was the mom who was constantly busting out the handi-wipes to clean his face and hands. I'm the one that kept a wet rag beside us during high chair feeding to promptly clean up any spills. Yeah, so I was a little OCD about it. It's okay though. I accept about myself.

But as he's gotten a little older, I've accepted the fact he is a boy and will spend 99% of his life dirty, in one way or another. And honestly, I'm pretty okay with it. I don't mind it as much as he was a baby. Maybe part of it was the whole "trying to be the perfect 1st time mommy, with the baby who always looks neat and tidy" syndrome I was suffering from. Whatever it was, I'm glad it has eased up a tad, because with this boy...who is all boy...I would be driving myself crazy at this point trying to keep him clean!

Like the ribs and corn mentioned above, this dish is one that even though it's eaten with a knife and fork, you're going to get a little sticky, a little messy eating it. But I guarantee it's totally worth it! I came up with when I had laid out smoked sausage for supper, not sure what I was going to do with it. Then I decided I would grill it and because of that, it needed a yummy sauce to be basted in. This makes for something sweet, tangy, sticky...and absolutely delicious.

I've accepted that I'm never going to be totally okay with messes in my life. But I've learned which ones are in need of prompt clean up (can't do flour all over the kitchen!) and those that make life more interesting, more fun, and in this case, much more mouth watering!

Sticky Grilled Smoked Sausage
1 lb. smoked sausage
1/3 c. barbecue sauce
1/4 c. packed brown sugar
3 TBS cider vinegar

Cut sausage into 4-5 inch pieces and slice lengthwise. In a small bowl combine barbecue sauce, sugar and vinegar. Whisk well. Preheat grill to high. Spray well with cooking spray. Brush sausage with glaze. Place on grill. Once seared, flip, baste again, and turn heat down to medium. Continue cooking and basting for about 10 minutes, turning often. *NOTE* Be careful! These will burn very easily. We like some "char" marks but they will turn black if you aren't watching!

Shared on The Country Cook July 12, 2013

Sausage at Very Good Recipes
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In My Own Backyard {A Review of Best Boy & Co.}

Ya'll know how much I love finding new products to try in my kitchen and then share with you. Now sometimes they are ones that I discover on my own, others are from companies that seek me out, and then other times they are a result of connections I've made in this fabulous foodie community I'm so lucky to be a part of; and that is the case today.

When my good friend Heather over at Basilmomma started talking about these wonderful sauces she had discovered right here in our own Hoosier state, I was very intrigued. So when she came to me with the opportunity to try them myself, I jumped at the chance. But little did I know they were coming right from my own backyard!

Best Boy & Co. from Roanoke, Indiana (literally about 25 minutes from my house)  is committed to making the best sauces using the best ingredients. All of their products are all natural, plus (and here is my favorite part) ALL of their proceeds go to charitable donations!! One of these being Doctors Without Borders, which is a charity near and dear to my heart! Having used to work in surgery, I had the pleasure of working with a plastic surgeon here in Fort Wayne, who through Doctors Without Borders, fixed hundreds of cleft palates for children in under privileged countries. I saw his miracle work first hand and know what these kind of contributions can lead to.

It is their goal to produce the best food possible, while having a positive impact on the world. So I'm honored to be introducing you to not only great foods, but a fantastic company!

When I received my sample box in the mail, it included a few of their tasty offerings:

-Original Chocolate Sauce

-Bourbon Caramel Sauce

-Java-Nib Spice Rub

-Carolina Barbecue Sauce

There were so many possibilities of what I could present to you, but I decided to use the Carolina Barbecue Sauce in a new fun grilled application! Sure pulled pork would be the obvious, but I decided on a new twist instead. 

These kabobs are not only easy to make, but super fun to eat! Let's face it...if it comes off the grill on a skewer, it only tastes better! The rub and the sauce compliment each others so well leading to flavorful, tender and succulent meat. The Carolina Sauce is a mixture of mustard, vinegar and beer, leading to an authentic Carolina BBQ experience!

Be sure to check out Best Boy & Co. on Facebook  and follow them on Twitter for more information, and to stay up on all their latest news! And if you live in Indiana, keep your eye out for their products, or log on to their website to shop today!

Carolina Pork Kabobs
2 lb. boneless pork tenderloin, cut into large bite sized pieces
1 TBS + 1 tsp paprika
2 tsp. brown sugar
1 tsp. garlic salt
1/2 tsp. ground mustard
1/2 tsp. onion powder
Salt and Pepper to taste
1/2 c. vegetable oil
1/2 c. Best Boy & Co. Carolina Barbecue Sauce, plus extra for dipping

Place pork in a large bowl. In a small bowl combine paprika, sugar, garlic salt, ground mustard, onion powder, salt and pepper. Mix well. Pour over pork and using hands rub meat well, coating with spice mixture. Cover and chill for 5-6 hours. Remove from fridge 20 minutes before cooking, allowing meat to come to room temperature. Add oil to meat and mix well. Skewer meat.  Preheat grill to high. Spray with cooking spray. Lay skewers on grill and sear for 2 minutes on all sides. Reduce heat to medium and continue cooking for 15-20 minutes until cooked through. The last 10 minutes of cooking baste kabobs with sauce, turning after each. Serve with extra sauce for dipping on the side.

Shared on Lady Behind The Curtain June 5, 2013
Shared on Miz Helen's Country Cottage June 6, 2013
Shared on The Country Cook June 7, 2013

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