Whether you’re having a huge gathering at your house, taking a dish to someone else’s gathering, or just making dinner for your family, then it’s time to make Spicy Pop Pulled Pork.
Some pulled pork recipes take a bit to get together… even the slow cooker ones… but this one is not one of them.
In fact, I would challenge you to see just how fast you can get this in the pot. Next time I make it I’m setting a stopwatch and I plan to keep track so I know if I break my record. It’s just that fast!
The recipe is for cooking it in the oven but I made it in the slow cooker to save on energy and heat… 6 hours with the oven on in the middle of the day means an air conditioner that has to work DOUBLE time… not an option for our budget right now!
Today is actually a DOUBLE post day as I have to ‘get a move on’ to make it through Z before baby time…
I’m not sure that’s going to happen but we’ll cross that bridge when it comes I suppose.
The first thing I’m posting are these super light, decadent Lemon Ricotta Cookies w/ Lemon Glaze…
And the next recipe, you guessed it, I couldn’t make it past ‘L is for Lemon’ without including the classic “Lemon Bars”.
Yet another recipe of mine made with ingredients I had on hand…
My husband said this is one of his favorite things I’ve made thus far!….
AND this is him eating it RE-heated, 3 hours after it was originally made! I assured him it was even better served hot right out of the oven and with the salad alongside… needless to say… this recipe will DEFINITELY be making an appearance again in the near future at our house!
Here is your RECIPE Feta-Stuffed Chicken with Sun-Dried Tomatoes Recipe and your SHOPPING LIST Feta-Stuffed Chicken with Sun-dried Tomatoes Shopping List!
I had been wanting to try stuffed peppers for quite some time and I finally had the chance to do it! This was the first time I made them and it won’t be the last. And… the stuffing included Feta… PERFECT!
I made some adjustments to a Greek Salad recipe I found and served it alongside the stuffed peppers… YUMMY!
Making this meal is a bit of a process, but if you do as much as you can ahead of time it’s MUCH easier and not so stressful! Still, leave yourself some time to get it all on the table… it’s not a quick fix but it’s a fantastic end result!
STICK WITH ME ON THIS ONE… Let’s get started!
This dessert has a fancy name (“Affogato”) but it’s the SIMPLEST dessert!
“Affogato” comes from an Italian word than means “drown” (affogare). It is a dessert that traditionally includes vanilla ice cream, an espresso shot, and sometimes coffee liquor.
I decided to make my own version for a quick and easy, yet elegant dessert. You can keep it as simple as just ice cream with coffee poured over top or you can make it fancier for guests. To make it more elegant you can add chopped nuts, shave some chocolate over the top, and/ or serve it in martini glasses for flare. You could even sugar the rims with red or green (for Christmas), orange (for Halloween), or a favorite color for a birthday.
Short ribs + slow cooker meal… yes please!
This requires a bit of work up front but once it’s in the slow cooker you’re free!
Short ribs are definitely a special occasion meal for us, but they are so full of flavor that it’s worth splurging for from time to time (figure about $5/ pound of meat… 3 pounds feeds 4-6 people). We used 9 pounds for the crowd we were feeding and it worked out just about right for 12 adults and 4 little kiddos. It really depends who’s eating. Hungry eaters = 3/4 pound per person. Lighter eaters = 1/2 pound per person. 🙂
The first question my guest asked me was: What is a SHORT rib anyway? (They thought it sounded kind of rude) 🙂
Short ribs are usually taken from the chuck cut of beef (you’ve probably heard of a “chuck roast”). Chuck is taken from between the neck and shoulder blade of the cow. Usually chuck is an inexpensive cut for a roast or steaks. When the chuck cut is used for short ribs it is cut into small rectangles or squares, each of which contain a piece of the rib bone (hence the “rib” portion of “short ribs”). They MUST be cooked slowly as they are a very tough cut of meat. They end up being fall-apart tender if you do it right and they are SUPER flavorful as they have a good layer of fat in them. You can see an uncooked picture of them below!
Doing some prep really helps out here. Take your short ribs out of the fridge and put them on a large sheet of foil for easy clean up. They need to sit for about 20-25 minutes to take the chill off before you sear them. Sear just means browning meat quickly over high heat. Searing keeps all the juices inside of the meat. Usually the meat is finished off at a lower temperature after the searing is done.
The FINAL apple recipe is here!