Wednesday, August 28, 2013

Slow Cooker Barbecue Pulled Pork

Nothing says summer in Texas like barbecue.  No, not hamburgers and hot dogs, but pulled meats!  This slow cooker version of pulled pork sandwiches was so easy!  I have to be honest and say I was a little hesitant to pour a can of coke on top of my meat, especially since I don't drink cokes.  But, it was fantastic!  So moist and delicious!  I used Sweet Baby Ray's original barbecue sauce and a regular coke.  I saw some reviews of people using Dr. Pepper.  Maybe I'll try that next time.  I hope you enjoy!

  • 3-4 lb boneless pork butt roast or similar
  • 1 18-oz bottle barbecue sauce
  • 1 12-oz can of coke 
Place pork in slow cooker.  Pour barbecue sauce and coke over roast.  Cook on LOW 8-10 hours.  Serve on toasted bread or buns with a side of potato salad and baked beans.

Saturday, August 24, 2013

Zucchini Stuffed Chicken

This is a healthy weeknight meal that satisfies even the vegetable haters in your family.  (My husband thought it was broccoli in the chicken).  Make sure you squeeze the water out of your shredded zucchini before you saute it.  I didn't do that the first time I made it and regretted it.  I hope you enjoy!

  • 1 tsp olive oil
  • 4 cloves garlic, chopped
  • 1 1/2 cups (1 medium) zucchini, shredded
  • 1/4 cup + 2 tbsp Romano cheese (or Parmesan)
  • 3 oz part skim shredded mozzarella
  • salt and pepper to taste
  • 8 thin chicken cutlets, 3 oz each
  • 1/2 cup Italian seasoned breadcrumbs
  • 1 lemon, juice of
  • 1 tbsp olive oil
  • salt and fresh pepper
  • olive oil non-stick spray 


Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightlyspray a baking dish with non-stick spray.

In a large skillet, heat oil on medium-high heat. When hot saute the garlic 1 minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.

Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Combine breadcrumbs and remaining 2 tbsp of Romano cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper.

Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spraywith oil spray. 

Bake 25 - 30 minutes. Serve immediately. 

Blueberry Breakfast Cake

Yum!  Cake for breakfast?  Yes, please!  This tastes like a blueberry cake donut.  You can afford to splurge for this one.  I hope you enjoy!


  • ½ cup butter
  • softened zest from 1 lemon 
  • 1 cup sugar + 1 Tbls 
  • 1 egg 1 tsp vanilla 
  • 2 cups flour 
  • 2 tsp baking powder 
  • 1 tsp salt 
  • 2 cups fresh blueberries 
  • ½ cup vanilla yogurt (or buttermilk) 
Preheat the oven to 350 degrees. Prepare a 9 in baking pan with parchment paper, or spray with non-stick spray. Cream together butter, 1 cup sugar and lemon zest until light and fluffy, about 2 minutes. Beat in the egg and vanilla. In a separate bowl combine the blueberries with ¼ cup flour, tossing to fully coat. Add remaining flour, baking powder and salt to the butter mixture. Stir in the yogurt until well combined. Using a spatula fold in the blueberries. Pour batter into prepared pan. It will be a little sticky. If you get your hand damp, you can use them to evenly spread out the dough. Sprinkle the remaining 1 Tbls of sugar over the top of the batter. Bake for 35 minutes or until the cake starts to turn golden brown. A toothpick inserted should come out clean when done. Let cook for at least 15 minutes before serving.

Original recipe found here.

Saturday, August 10, 2013

Slow Cooker Italian Pot Roast

We recently had some friends over, so I cooked this tasty dish that I found on the Southern Living website.  I love how the beef simmered in a creamy tomato-based sauce!  It worked really well with fresh pasta that was lightly drizzled in olive oil.  I hope you enjoy!

  • 1 8-oz package sliced fresh mushrooms
  • 1 large sweet onion, sliced
  • 1 3-4 lb boneless chuck roast, trimmed
  • 1 tsp pepper
  • 2 tbsp olive oil
  • 1 1-oz. envelope dry onion soup mix
  • 1 14-oz can beef broth
  • 1 8-oz can tomato sauce
  • 3 tbsp tomato paste
  • 1 tsp dried Italian seasoning
  • 2 tbsp cornstarch
Place mushrooms and onion in lightly greased slow cooker.  Sprinkle roast with pepper.  Cook roast in hot oil in large skillet over medium-high heat 2-3 minutes on each side, or until browned.  Place roast on top of mushrooms and onion in slow cooker.  Sprinkle onion soup mix over roast, pour beef broth and tomato sauce over roast.  Cover and cook on LOW 8-10 hours or until meat shreds easily with a fork.

Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat.  Keep roast warm.

Skim fat from juices in slow cooker; stir in tomato paste and Italian seasoning.  Stir together cornstarch and 2 tbsp water in a small bowl until smooth.  Add to juice in slow cooker, stirring until blended.  Increase slow cooker to HIGH.  Cover and cook 40 minutes more or until mixture is thickened.  Stir in roast.

Halibut Steamed in Parchment

I am loving having fresh halibut in my freezer!  Who knew there were so many different ways to cook fish?  Last night I followed the advice of one of my coworkers who said this was this best way to cook halibut: steamed in parchment paper.  They actually sell parchment paper bags ready to stuff with fish and veggies.  This was quite possibly the best meal I've ever made- and I feel like I didn't really do any work.  The fish was so delicious and fresh and the veggies steamed perfectly.  I highly recommend using parchment bags to steam fish!  You can use any type of fish you have. The following recipe is for 2, so I doubled it for 4.  I hope you enjoy!

  • 1 large russet potato, scrubbed and sliced 1/8" thick
  • 1 clove garlic, finely chopped
  • 2 oz baby spinach, well washed
  • 2 medium shallots, thinly sliced
  • 1 lemon, thinly sliced
  • 2 6-oz halibut fillets, about 1 1/2" thick
  • Coarse salt and freshly ground pepper
Preheat oven to 400 degrees.  Using two 12" x 17" sheets of parchment paper, fold each sheet in half crosswise.  Place 1 sheet of parchment paper flat on a work surface.  Place half the potatoes, garlic, spinach, shallots, and 2 lemon slices on one side of the crease; season with salt and pepper.  Place halibut on top of lemon slices, and season with salt and pepper.  Fold parchment paper over ingredients.  Make small overlapping folds along the edge to seal.
Place packets on baking sheet.  Bake until packets have puffed, and fish is cooked through, about 18 minutes.  Transfer packets to individual plates.  Serve immediately, opening packets at table.  Garnish with any remaining lemon slices.

Original recipe from Martha Stewart