Hen in a Hurry: Dinner Game-Changer!

Disclaimer: I was provided services/products from Hen in a Hurry as a partnership through US Family Guide. All opinions are 100% my own.

Yinz guys. I have been holding out on you. Two days before I ran my 10-Miler, the most amazing smelling box was delivered to my front door. It was a complete game changer for my dinner game – Hen in a Hurry. This meal subscription service was my first ever experience and it has opened my eyes to the possibilities when it comes to putting good, clean food on the dinner table in a hurry. I am so sorry I haven’t been around to share this with you sooner!!!

Hen in a Hurry: Dinner Game-Changer!

This box of amazingness arrived with dry ice surrounding four frozen meals and matching sides (that I got to pick out). I drooled over all of them and neglected to read the fine print – I could have kept some of them frozen until we were ready to enjoy! Into the fridge went all the packages to thaw to have for our dinners.

Why did this matter? The meals should be consumed between 3-5 days once thawed. That meant we actually had to cook two meals a night and then have leftovers. They were still good, but to get the true experience I shouldn’t have been in such a hurry to enjoy! 

Truth, I love to cook and experiment and make delicious, healthy foods for my family. But truth? I hate spending all evening in the kitchen making dinner. With Hen in a Hurry, I just had to put the thawed meals into a glass casserole dish and cook for 45 minutes. During that time, I was able to spend time with the kids (catching up on Caliou is a big deal around here, you know) and check on that ever-growing pile of school papers. Joking aside, this was truly a blessing for this mom of four.

But even better? I did not spend time cooking 5 different meals. Nope. I cooked one. And we all enjoyed the meals together. No one asked for a PB&J sandwich. No one cried. The only issue was that everyone wanted seconds and the Hen in a Hurry meals were made for a family of four. (So when I said we had to cook two meals at once, it actually turned into a blessing.)

Hen in a Hurry: What We Tasted

Our meal choices were spot on to things we liked. I’m noting which ones were gluten-free (gf) because they are the ones we’d repeat. I’ve been bad and have been eating gluten, meaning my tongue has been itchy for weeks and my stomach is a mess. Here’s what a tried and what we thought:

Fresh Garlic and Turkey Meatloaf with Loaded Cauliflower Mash (gf): This was our least favorite entree of the four but it was still amazing. Day two re-heated and with a tiny bit of ketchup (is that just a ‘Burgh thing?) and it was the perfect meatloaf. The Loaded Cauliflower Mash was the most filling side of the four we selected and tricked everyone into thinking they were eating mashed potatoes. Score.

Cheddar and Chicken Enchiladas and Fire Roasted Vegetables (gf): The enchiladas weren’t spicy enough for mom but EVERYONE ELSE said the fire level was just right (I like things spicy). Greg didn’t realize these were enchiladas because I cooked it upside, making them look like lasagna. Oops. Still delish overall. The fire roasted veggies were good, but the color of them steered most of the kids away from them. More for mom! (These were also a bit watery, so I cooked them in a dish by themselves.)

Zucchini Stuffed Chicken (gf) and Squash Casserole (gf): These two were definitely the second favorites overall. I wish there had been more “stuffed” in the chicken but they were still a great amount of flavor. The chicken wasn’t dry (I was surprised) and the squash casserole was a great pairing with it.

Baked Rosemary Chicken (gf) and Cauliflower Stuffing (gf): Shut the front door. My house is always welcoming but if I order this again, I am not sharing. Heh! No, for real, this one took the cake and was first place overall in our tasting. The chicken was *just right* spiced and moist. And that stuffing? I wish I had remembered to order multiple sides from Hen in a Hurry last week because now they wouldn’t arrive until after Thanksgiving. Yinz guys, this stuffing was next level and we fought over every single crumb. There is no way I can replicate this one!

Hen in a Hurry: How to Order

If this sounds like a dinner game-changer for your family, US Family Guide has brought some promotions to ‘lil Burghers readers to allow you to enjoy Hen in a Hurry. You’ll select meals of your choice and have them delivered to your home or office. This is a great gift, too!

Select one of the offers below by visiting Hen in a Hurry’s website (heninahurry.com) and pick one of these options. During checkout set up your account and then enter in the promo code associated with the deal you choose.

(30) Individual Meals – Subscription for a month – Regular Price: $315.00 – Deal: 45% off ($141.75 off) 1st months subscription **Code: 45offFamilyGuide

(7) Individual Meals – Subscription for a week – Regular Price: $99.00 – Deal: $40 Off 1st week’s subscription **Code: 40offFamilyGuide

(4) 4 days a week- Family Meals – Includes a side and entree for a family of 4 (16 total meals) – Regular Price $96 – Deal: $25 Off 1st week’s subscription **Code: 25offFamilyGuide

(6) 6 days a week – Family Meals – Includes a side and entree for a family of 4 (24 total meals) – Regular Price $132 – Deal: $35 Off 1st week’s subscription **Code: 35offFamilyGuide

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About Hen in a Hurry

Chef prepared meal subscriptions made with clean, sustainably sourced, responsibly raised ingredients from our trusted farmers and purveyors. No Waste. No Prep. No Preservatives. Just heat and enjoy!

hen-in-a-hurry
Hen in a Hurry was hatched in the small kitchen of the popular Greensboro, North Carolina eatery, Iron Hen Cafe. Spurred by a flock of requests from loyal patrons this idea came to fruition, delivering sustainable, ethically-sourced, prepared meals to you – at work or home. We favor organic and locally grown, but make exceptions in order to highlight other farmers and producers, who use time-honored methods and deliver very good products.

Our Mission is to connect the food we serve…to the farm it came from…to the people we love. We pride ourselves in being responsible both, locally and globally, and proudly bring these offerings to you from our 10,000 square foot commissary kitchen located in Downtown Greensboro’s Morehead Foundry. All subscriptions are no commitment – pause or cancel any time.

Visit heninahurry.com to redeem the advertised selections above through December 31, 2018.

The fine print: Promotional value expires Dec 31, 2018. Taxes are paid at the time of checkout with Hen in a Hurry. Shipping and handling are not included and vary based on delivery location; shipping available only within the continental U.S. Must register a credit card with the merchant. The subscription will automatically renew at regular price at end of subscription purchased unless canceled with Hen in a Hurry 10 days prior to the renewal date. Online redemption only. Limit 1 per person. Not valid with other offers or promotions.

 

 

Get Grillin’ With Johnsonville Brats

*articles may contain affiliate links*

I’m about to disclose something horrible. We bought an incredible grill last summer, and we’ve yet to use it this year (thank you, rain). Painful, right? The average American is grilling 3 times a week during the summer (according to the Johnsonville Sausage Report). That means we’ve missed out on approximately 18 days of awesome grilled meals. (Do you hear that, Greg? Just saying.)

Grilling out often can get boring though. Seriously, how many hot dogs and hamburgers can one eat? A great alternative is to include some sausage options into your routine. Johnsonville has some “new hot products offerings including Firecracker Brats with spicy peppers, Chipotle and Monterey Jack Brats, and Cheddar and Bacon Grillers – sausage patties with extra ingredients designed to be a more flavorful alternative to the typical hamburger”. Makes you hungry, right?

The line of sausages and brats from Johnsonville provides your favorite grill-master with lots of options to get creative this summer. While we haven’t been grilling outside, our indoor grill has been heating up some delcious smoked sausage brats with swiss, apple chicken sausage (with 50% less fat), and the always delcious brat. As a kid, I probably shied away from these meats, but I can tell you that my kids will put a hurting on someone who tries to take away theirs. That’s a sure sign of a quality meat! 

If you are still looking to finish up your 4th of July menu, might I suggest this incredible recipe that was shared with me (and that I cannot wait to put on the grill this weekend – sunshine is in the forecast, ‘burghers!).

Brat Hot Tub

brathottub
Source: Johnsonville

INGREDIENTS

1 large (11-inch x 9-inch x 2 3/8-inch) aluminum foil baking pan

2 to 3 cans (12 ounces each) beer

2 tablespoons butter

1 medium yellow or white onion, sliced

Johnsonville® Brats

Directions

  1. Put the pan right on the grill, being careful not to singe your knuckle hair. Pour in the beer, and add the butter and onions.
  2. Grill your Johnsonville Brats to a juicy, golden-brown perfection.
  3. Serve immediately and place any remaining brats into the steaming hot tub.

 

Credit: The Kitchen at Johnsonville Sausage

 

Blogger Swap: Pulled Pork Fajita Burritos

Today’s post comes from Jennifer of Firecracker, and is part of a special day of shenanigans from other Pittsburgh Bloggers. You can see my post over on Firecracker, where I am sharing my “Top 5 Places Along the Pittsburgh Marathon Course”.

Hey everyone! My name’s Jennifer and I write over at my own blog, Firecracker. I’m so glad to be here posting for Becky today as part of the Pittsburgh Blogger Swap!

Today I’m going to be sharing a versatile, simple pulled pork recipe that makes my life a heck of a lot easier on a million different levels. First, it’s a time-saver, and with how busy everyone is these days, who can’t appreciate that?  You can easily make it ahead and stash it away for later, or you can prep parts of it and throw it together whenever you get a chance. Second, it’s a chameleon: you can make a bunch of different dishes with it–it’s only limited by your imagination. Quesadillas? Check. Sandwiches? Check. Salad? You bet. (Today I’m making a burrito, but really, your options are limitless.) Third, you can eat it and feel good about it: it’s a healthy, well-rounded meal with tons of protein and as many veggies as you want.

The star of the show is the barbecue sauce. I’m not ashamed to say that my husband and I were about ready to drink this stuff right out of the mixing bowl (and maybe we kind of did…ahem). It’s tangy and vinegary with a touch of sweetness, but you could always adjust levels of brown sugar, ketchup, and vinegar to suit your tastes. Don’t omit the tomato paste, though: that’s where it gets its thicker texture.

Go for a leaner cut of pork, like pork loin—not tenderloin; that tends to be a little more expensive and not as large. You could always use beef or chicken if you prefer. Heck, I bet this would even be great with tofu if that’s more your style—skip the slow cooker, though; just marinate and sear. The brown sugar will make the sauce caramelize beautifully.

 

One thing I suggest, though, is adding additional seasonings after the slow cooker’s worked its magic. In my experience, even though it’s a super convenient way to feed your family, the slow cooker has a way of making things bland.

Another thing that’s great about this: the quantities can be adjusted up or down to serve however many people you’re feeding. You’re really just limited to the side of your slow cooker. When I made this, I cut my pork loin in half and stuck just a little over a pound of it into my tiny slow cooker, producing enough for five super-stuffed burritos.

This recipe was inspired by one of my favorite South Hills restaurants, Mexi-Casa. Ever been there? All I have to say is…GO. Now. Get queso. Personally, I have dreams about their pulled pork fajita burrito. However…inhaling that entire one-pound monster—not to mention the obligatory margaritas—isn’t the most health-conscious of moves, so at least I can make this at home and feel good about it!

Oh, and just a note: the ingredient list looks intimidating, but there’s a lot of spices/simple stuff in there.  Also, I’m the kind of cook who tends to throw things together haphazardly.  Some measurements are approximate, so just taste as you go!

Pulled Pork Fajita Burritos

Serves 5

Ingredients:

  •  About 1lb. pork loin
  • 1 large onion, split
  • 1/4 cup ketchup
  • 2T apple cider vinegar
  • 2T brown sugar
  • 2T tomato paste
  • dash of worcestershire sauce
  • 1T dijon or brown mustard
  • 1-2 cloves garlic, minced
  • 1/4 tsp kosher salt
  • 1/2 tsp smoked paprika
  • squirt or sriracha (or hot sauce of choice)
  • optional: cayenne pepper or red pepper flakes, to taste
  • 1 tsp coriander
  • 1 tsp cumin
  • healthy dash of garlic powder
  • healthy dash of onion powder
  • 2 bell peppers
  • 1-2 T extra virgin olive oil or coconut oil
  • additional salt and pepper, to taste
  • a few handfuls romaine lettuce, spinach, or any green you have on hand
  • 5 sliced havarti cheese (sharp cheddar works well, too)
  • 5 large whole wheat tortillas (I love the 100 calorie whole wheat ones from La Tortilla Factory)
  • a few handfuls of chopped cilantro
  • 1-2 tomatoes, sliced
  • optional toppings: sour cream, salsa, guacamole, or queso

Directions:

  1. Make your barbeque sauce: combine the ketchup, vinegar, brown sugar, tomato paste, Worcestershire sauce, mustard, garlic, salt, paprika, sriracha, and cayenne (if using). Whisk together until smooth.
  2. Roughly slice half of the onion and lay it in the bottom of your slow cooker. Put the pork on top, then cover in barbeque sauce. Cover and cook on low for eight hours.
  3. When the meat is finished, shred it using two forks, then add cumin, coriander, garlic and onion powders and toss well to combine. Remove meat from cooker and set aside.
  4. Slice your bell peppers and onions into thin strips. Heat about a tablespoon of oil over medium heat; add the vegetables and begin to saute until softened. Take your time: if things start to burn, turn the heat down. Halfway through the cooking process, add some salt and pepper.
  5. Build your burritos: layer the cheese and lettuce on your tortilla. At this point, the pork should have cooked off enough that it won’t rip right through the tortilla. Top with pork, pepper and onion mixture, sliced tomato, and a good bit of cilantro. Roll everything up and serve with a side of sour cream, guacamole, salsa, or queso. Enjoy!

 

 

Turkey Meatloaf in a Crockpot

This week, the cold has been on. I meal planned and set my sights on some recipes I’ve been meaning to make for my family. One of the recipes was Turkey Meatloaf; however, I didn’t actually prep the meatloaf for plopping in the Crock Pot and actually cooking. 

The life of a busy mom, you know? 

So, when Greg texted yesterday asking what was for dinner (look on the fridge?!?!), I responded that I’d email him some instructions. This recipe is easy enough for Greg, making it perfect for those days when planning is low and hunger is high. Enjoy. 

Turkey Meatloaf in a Crock Pot

Mix 1 pound Turkey Ground Meat (thawed) with:
1 egg 
Squirt of mustard
Onions and Peppers (about 1/2 cup)
Squirt of ketchup
5 shakes of Parmesan cheese
5 shakes of hot sauce (red or green)
2 shakes of onion onion (this is a Tastefully Simple spice)
2 shakes of garlic garlic (this is a Tastefully Simple spice)
1/3 cup bread crumbs 

Form into a loaf. 

Spray small crock pot. 

Put loaf in crock pot, set on high. 

Cover top of loaf with a few spoons of tomato sauce and 6 cubed up potatoes (6-8 cubes per). 

Put on lid and let it cook for 4-5 hours, checking for excess moisture and no burning. 

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Since Arianna, Greg, and I devoured the meal, I didn’t get a chance to take a photo. Trust me, it was good looking. Instead, you get a photo of Arianna, our mustache-wielding meat eater.

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“Taste Your Way to Italy” with Michael Angelo’s

Disclaimer: Michael Angelo’s sent me product in exchange for this review. All opinions, however, are 100% my own.

Michael Angelo’s is celebrating National Italian Heritage Month in October, and there are a few ways you can get in on the excitement.

First, you can take yourself on your own Italian dining experience by picking up a frozen meal from Michael Angelo’s Gourmet Foods. You have the choice of individual or family size meals.

Founder and CEO Michael Angelo Renna and his mom Sara are obsessive about quality and authenticity, sourcing the best ingredients from Italy and around the world. They make meals just like the home cook or restaurant chef without relying on the common fillers, flavors or preservatives found in most frozen foods.

I gave Greg the task of picking out our meal and he brought home the family-sized Eggplant Parmesan. Full disclosure here  – the 30 ounce box has about 5 servings in it. I opted to eat two servings because I didn’t think I’d be full on just one. Greg was able to eat what remained and was probably still hungry. Regardless, it tasted great – not like something that came “from a box” (and I have a high standard when it comes to Eggplant Parmesan, trust me). The reason we probably could have had more from a family serving was probably a combination of the taste and the fact it wasn’t as carb loaded as many Italian meals are.

Once you let it cool down, definitely dig it – it’s delicious. And cheese-filled heaven.

IMG_20131097

 

Micheal Angelo’s is also having a sweepstakes for you to “Taste Your Way to Italy”. One grand prize winner will get an eight-day trip for two through the Taste Your Way to Italy sweepstakes. This will include a stay in a private villa with the Michael Angelo’s family, a tour of the region, and an exclusive event at Castello Banfi.

The sweepstakes is open now through November 24, 2013 via entry on their website. Extra entries can be earned by joining the  Michael Angelo’s Family Table reward program, earning points toward additional sweepstakes entries with each Michael Angelo’s meal purchase.

So, time to celebrate National Italian Heritage Month, all while giving your belly something to be happy about, too. Divertiti! Enjoy!

Campfire Quesadillas

When we went camping, I wanted to be sure that I stayed true to my meal plans as best as possible. Sure, I let myself enjoy a s’more and a mountain pie, but I didn’t get out of control. One of the reasons was that I planned a few good meals throughout the weekend, including campfire quesadillas.

IMG_0604 (Copy)

Campfire Quesadillas

(a semi-original recipe by me)

Ingredients

1 soft shell tortilla per quesadilla (Healthy Option: Whole Wheat)
1 can of chicken breast in water
1 tbsp. taco seasoning
1/8 c. cheese per quesadilla
Sliced Peppers and Onions
Foil
Olive Oil cooking spray
Salsa, Sour Cream (for dipping)

Instructions

1. Set out foil squares for each quesadilla. Spray generously with cooking spray.
2. Lay the tortilla on the foil.
3. Mix the taco seasoning into the (drained) can of chicken breast. Scoop the amount you desire onto the shell.
4. Add cheese and veggies if you desire.
5. Fold the foil around the quesadilla. Sit the packet on the grill over the campfire.
6. Turn after 2 minutes. Check for crispiness (and lack of burn) after the second side has been on the fire. Cook to your desired heat/color.
7. Enjoy! I suggest dipping in salsa, others prefer sour cream.

Campfire Quesadillas
What do YOU like to eat when camping?


Heart Healthy Chicken Parmesan

Another favorite meal of mine is Chicken Parmesan, so I may as well share it as part of the RedPack Tomato blogging competition going on this week. I have to credit my friend Suzie with cooking this delicious dish during our scrapbook weekends, though. It helped my inspiration. 🙂

 

Heart Healthy Chicken Parmesan

Ingredients:
4 boneless, skinless chicken breasts
1/4 cup egg beaters
1/2 cup bread crumbs
1/4 cup parmesan cheese (grated) + some to top the finished product
1 tbsp Italian seasoning
2 8 oz. cans of tomato sauce
1 pound whole wheat linguini or spaghetti

Directions:
1. Preheat the oven to 350 degrees.
2. Combine the bread crumbs, parmesan, and italian seasoning in a small bowl.
3. Dip the chicken breasts in the egg beaters and then in the dry mix to coat.
4. Place the chicken in a 9×13 baking pan (sprayed with non-stick cooking spray).
5. Pour one can of the spaghetti sauce over the chicken and bake for 25-30 minutes until the chicken is fully baked and sauce is bubbly.
6. While baking, boil water and cook the spaghetti.
7. Serve the baked chicken over the spaghetti, topping with the extra sauce and parmesan cheese to taste.

Zucchini Stuffed Peppers

The Googlers have spoken. I swear that every.single.day someone searches the interwebs for “light and fluffy egg casserole” and they come across my ‘lil page. I mean, I personally love the recipe, so I don’t blame them. They’ve spoken, and I’m going to answer. It’s time to start sharing some recipes with you more often!

And what perfect timing because Red Pack Tomatoes is rounding out American Heart Month will a ‘lil contest between some Pittsburgh bloggers. They are looking for the contestants to share “heart healthy” recipes they’ve developed. Of course I was willing to throw my name into the hat. Not only do I love cooking with Red Pack Tomatoes (canned is always a great option when produce is hard to get/keep fresh in the winter), but I love cooking things that my family will benefit from yet enjoy.

Before I get to my first recipe of the contest (which is running today through the 28th between at least four bloggers), here’s a ‘lil bit of info from Red Pack:

February is American Heart Month and Red Pack Tomatoes offers heart healthy choices for delicious creations throughout the year.

Essential for good health, Red Pack Tomatoes are 100% natural. A tomato also is very similar to a heart in that it has 4 chambers and is red.

Red Pack has a variety of low calorie, low carb, low fat and low sodium recipes listed on their website here: http://www.redgold.com/redpack/tomato-recipes

Alright, so now on to what you are here for, the yum! Today I am sharing with you an adapted favorite, a good, easy weeknight meal. Enjoy!

Zucchini Stuffed Peppers
IMG_9393 (Copy)
That’s them on the right, ready to go for a dinner party!  Excuse my messy, well loved baking pan. I promise my brother hooked me up with a new one at Christmas. 🙂 

Ingredients:

8 bell peppers — I get two each: yellow, red, orange, and green — cleaned, seeded, and tops cut off
1 lb. ground turkey (browned–I like to do this with a ‘lil bit of EVOO and some chopped onion)
1 medium zucchini (grated)
2 cups brown rice (cooked)
1 14.5 oz can Petite Diced Tomatoes
1 6 oz can Tomato Paste
3 Tbsp grated Parmesan cheese
Seasonings of choice–I use garlic and an Italian herb mix

Directions:
1. Pre-heat oven to 400 degrees.
2. In a 9×13 baking dish (sprayed with non-stick spray), arrange the 6 bell peppers so they are standing.
3. In a bowl, combine the ground turkey, grated zucchini, rice, and Parmesan cheese until well mixed.
4. In a separate bowl, combine the diced tomatoes, tomato paste and seasonings, then add 1/2 of the mixture to the first bowl.
5. Scoop the meat mixture into the peppers, spreading the love evenly.

6. Drizzle the remaining sauce mixture over the filled peppers and into the bottom of the baking dish.
7.  Cover the dish with foil and place into the heated oven. Bake for 35 minutes covered, then an additional 5 with the foil removed.
8. Enjoy carefully, these babies are hot!

Sunday Night Supper: Help From Tuttorosso

I can’t help but take a moment and share with you part of tonight’s supper (I promise to share more later). It was a basic meal for after a long day, yet one that was delicious and tasty. The Italian in me (which there is none, but some of my favorite dishes are) was quite excited to give Tuttorosso Tomatoes a chance to star in tonight’s supper.

Like I said, the meal was simple. I could have worked hard and went for a delicious recipe like Chicken Enchilada Casserole, but I didn’t have the patience to wait 65 minutes (although, now that I look more at it, I wish I had!). I simply took the following and heated them in a saucepan, then served over pasta:

  • 1 tablespoon EVOO
  • 1/2 cup chopped red onions
  • 1/2 cup chopped sweet peppers
  • 2 tablespoons Garlic Garlic
  • 1 tablespoon Italian Seasoning
  • 6 oz. grilled chicken (I think I’ve mentioned before, I do NOT do fresh/frozen chicken)
  • 29 oz. can of Tuttorosso Tomato Sauce

With a touch of parmesan cheese, this meal was tasty and just the right taste for the evening. Greg gave it a thumbs up. The sauce loved that it was going to mix up with the other ingredients–it even “danced” as I poured it in the pan! 😉 I tested out the sauce before adding it to the mix just to be fair, and I have to say, it was one of the freshest tomato sauces I’ve ever tried. It also went beautifully with the rest of the recipe I pulled together.

Tuttorosso Tomatoes

I was sent three different Tuttorosso Tomatoes products to try, and have great ways to use all three in my kitchen.

  • Tomato Sauce (which I used tonight)
  • Peeled Plum Shaped Tomatoes in tomato juice (which I think will be great on Tomato and Artichoke Focaccia ranked “2 out of 3 tomatoes in difficulty)
  • Crushed Tomatoes with Basil (perfect for mixing with onions and peppers for making a salsa for an upcoming party)

Beyond the fact that these canned tomatoes are tasty (just like they are fresh from the garden without the work!), Tuttorosso (a division of Red Gold) has lots of ways you can connect with them. Their website http://www.tuttorossotomatoes.com has plenty of recipes (easily searchable by the product you purchased or category (like my favorite, 30 Minute Meals). Plus, there is the Tomato Blog featuring recipes and cooking advice. For those of you who like to connect with companies on Social Media, you can “Like” them on Facebook (and enter to win each of their daily giveaways between now and December 22–must enter each day!).  Personally, I don’t often spend much time on company websites because I like to get what I need and move on, but I enjoyed spending time on the Tuttorosso site because it was so full of information.

Next time you are looking for a delicious tomato dish, find Tuttorosso Tomatoes and give them a try.

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Disclaimer:  Tuttorosso sent me 3 products and a gift pack in exchange for this review. All opinions (and happy belly) are 100% my own.

Slow Cooker Sunday: Slow Cooker Cookbook #Review

It’s a chilly Sunday here in Pittsburgh. The kind of day that makes me want to put food in the slow cooker and stay wrapped up on the couch in my jammies. This is a perfect day to share with you the newest recipe book in my collection, “Best of Bridge Slow Cooker Cookbook, containing 200 recipes that are convenient for all the busy people out there.

Using the Best of Bridge motto, “Simple recipes with gourmet results”, this cookbook provides a collection of slow cooker recipes (and suggested sides) that are perfect for popping in the slow cooker and coming home to a gourmet meal. It includes the traditional dishes like stews and roasts, but also intriguing recipes for cakes and pies!

When I got the cookbook, I knew immediately I’d start with the “Pulled Pork on a Bun” recipe. How could I not? The photo included coleslaw on the pulled pork, and as a Pittsburgh sandwich girl at heart, I knew this would fit well in my kitchen. I was right. It was probably the best smell I’ve ever had coming from my slow cooker, and we use ours pretty often. The taste? Nothing shy of delicious.

Want to try for yourself? Here’s the recipe!

Pulled Pork on a Bun (page 174)

Shredded, or “pulled,” pork is the perfect slow cooker food.

4 tbsp packed brown sugar, divided (60 mL)

3 tbsp parika (45 mL)

1 tbsp chili powder (15 mL)

1 tbsp dry mustard (15 mL)

1 tsp salt (5 mL)

3 lb boneless pork shoulder blade roast, cut into 4 chunks (1.5 kg)

1 envelope (1.4 oz/38.5 g) onion soup mix (1)

1 1⁄2 cups chicken broth (375 mL)

1⁄4 tsp cayenne pepper (1 mL)

1 1⁄2 cups tomato-based chili sauce (375 mL)

3 tbsp cider vinegar (45 mL)

1 tbsp soy sauce (15 mL)

Kaiser buns, warmed

Coleslaw

Use a 5- to 6-quart slow cooker. In a bowl, combine 1 tbsp (15 mL) brown sugar, paprika, chili powder,
mustard and salt. Rub over all sides of pork. Cover and refrigerate for at least 2 hours or overnight.

Place pork in slow cooker. Whisk together soup mix and broth; pour over pork. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until pork shreds easily with a fork.

Transfer pork to a plate and let cool slightly. Using a spoon, remove excess fat from surface of sauce.

Pour sauce into a large saucepan and bring to a boil. Reduce heat and simmer for about 20 minutes, until syrupy. Stir in remaining brown sugar, cayenne, chili sauce, vinegar and soy sauce; simmer for 10 minutes to blend the flavors.

Adjust seasoning with salt and cayenne, if desired. Meanwhile, transfer pork to a cutting board and add accumulated juices to sauce. Using two forks, shred pork, placing it in a serving bowl. (This is a super-messy job but worth the effort!) Pour 1 cup (250 mL) sauce over shredded meat, turning pork to absorb sauce. Serve pork on warmed buns, topped with coleslaw, with extra sauce for dipping.

Serves 8.

Personally, I think Sally Vaughan-Johnston and the Best of Bridge Team have a lot to offer with this cookbook! You can pick up your own copy through Robert Rose. It retails for $29.95.

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Excerpted from Best of Bridge Slow Cooker Cookbook by Sally Vaughan-Johnston & The Best of
Bridge Publishing Ltd. © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

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Disclaimer: I received this book to test out and review. All opinions are 100% my own.