Archive for November, 2013

Pulled Pork Sandwich

3-4 lb. pork loin (not tenderloin)

1 sliced onion in large chunks

1 can beef broth

1 bottle bbq sauce

Lay onion in the bottom of the crock pot.  Salt & peppered pork, and drizzled with 1 c. bbq sauce.  Add 1 can beef broth.

Cook on low  for 6 – 8 hours.  Drain all the liquid out and shred the pork .  Place back in the crock pot with the rest of the bottle of bbq sauce.  Cook another 1/2 hr on low.


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16 oz macaroni noodles, cooked and drained

1 stick of butter

1/2 cup flour

3 cups shredded cheddar cheese, divided

3-4 cups milk

1/2 cup sour cream

In large pot melt the stick of butter.  Once butter is melted, slowly add flour and stir to create a roux.  After butter and flour are mixed, stir over medium heat for one minute to let flour and butter settle together.  Slowly add 1 cup of milk at a time. I say 3-4 cups because I never fully measure it out, you don’t want it thick and you don’t want it to be extremely runny so watch the consistency before adding the final cup of milk.  Stir in milk and turn up heat to med-high, just until sauce is thick and bubbly.  Remove from heat and stir in 2 cups of shredded cheese.  Once cheese is incorporated add the sour cream but make sure your heat is not on! It will curdle if the sauce is too warm and you don’t want that!  Once you’ve made the sauce, salt and pepper to taste.  Mix in cooked macaroni noodles.  Add to a greased 9×13 pan.  Top with remaining 1 cup of shredded cheese.  Bake at 350 degrees for about 15 minutes or until cheese has melted on top.  Enjoy!

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French Dip


4 pounds rump roast

1 (10.5 ounce) can beef broth

1 (10.5 ounce) can condensed French onion soup

1 (12 fluid ounce) can or bottle beer

6 French rolls

6 slices Provolone Cheese

2 tablespoons butter


1.            Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.

2.            Preheat oven to 350 degrees F (175 degrees C).

3.            Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.

4.            Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

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Chicken Tortilla Soup

8 Servings


  • 1-½ teaspoon Cumin
  • 1-½ teaspoon Chili Powder
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Black Pepper
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon Oregano
  • ¼ teaspoon Paprika
  • ¼ teaspoon Cayenne Pepper
  • 1 pound Boneless Skinless Chicken Breast
  • 1 Tablespoon Olive Oil
  • 1 whole Large Onion, Diced
  • 4 cloves Garlic, Minced
  • 1 whole Red Bell Pepper, Diced
  • 2 cans (15 Ounce Can) Black Beans, Drained And Rinsed
  • 2 cans (4-ounce Can) Diced Green Chiles
  • 1 can (14.5 Ounce Can) Diced Tomatoes
  • 1 cup Fresh or Frozen Corn
  • 2 Tablespoon Tomato Paste
  • 48 oz Chicken Stock
  • Salt And Pepper, to taste
  • Diced Avocado
  • Sour Cream
  • Tortilla Strips (See Note)
  • Diced Red Onion
  • Shredded Monterey Jack Cheese

Preparation Instructions

Preheat the oven to 350 F.

In a small bowl, mix the cumin, chili powder, garlic powder, black pepper, kosher salt, oregano and paprika. Brush both sides of each chicken breast with a light coating of olive oil. Sprinkle a small amount of the spice mixture onto both sides of each chicken breast and transfer to a non-stick baking sheet. Roast the chicken in the oven for 20-25 minutes, turning once, until the chicken is cooked through. Allow the chicken to cool for about 10 minutes, and then shred it.

While the chicken cooks, heat the remaining olive oil over medium heat in a large Dutch oven. Add the onion and garlic, along with a pinch of salt, and saute for 3-4 minutes until the onions are very fragrant and they begin to soften. Add the bell pepper and stir well. Cook for another 3-4 minutes until the pepper begin to soften. Add the remaining spice mixture, black beans, green chilies, diced tomatoes and the corn and stir well. Cook for about 6 minutes until all of the vegetables are tender. Add the tomato paste and stir to combine.

Slowly stir in the chicken stock and add the cooked and shredded chicken and bring the soup to a boil. Cover, reduce heat to a simmer and cook for another 15 minutes, stirring occasionally. Add salt and pepper to taste.

Notes: To make homemade tortilla strips: Preheat the oven to 400 F. Cut 4-5 round  tortillas into strips. Toss the strips with two tablespoons of olive oil and one teaspoon salt. Spread in an even layer on a rimmed baking sheet and bake for 15 minutes, flipping once, until golden brown and crispy.

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