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Coca-Cola Pulled Pork Recipe – Slow Cooker

This Coca-Cola Pulled Pork Recipe shop has been compensated by Collective Bias, Inc. and The Coca-Cola Company. All opinions are mine alone. #GameDayGreats #CollectiveBias

Make your Game Day Great with Coca-Cola Pulled Pork! This slow cooker recipe will knock your socks off. It’s super easy and bursting with flavor. Serve it as an appetizer, snack, or main meal.

 

Coca-Cola Pulled Pork Recipe

An Easy Slow Cooker Meal

 

Football season in our neck-of-the-woods is always an exciting time, but this year you’d be hard-pressed to find somebody who hasn’t been bitten by the grid iron bug. And that means home-gating viewing parties!

Nobody wants to miss the game because they are busy in the kitchen. This snack work its own magic in the slow cooker, so you have time to prepare other things, and keeping you in the game.

Football games and great snacks bring family and friends together — cheering on their team or even having a little rivalry. Everything is fun and games when you have tasty food to munch on with friends.

So, whether you are hosting a watching party or taking a dish for a game day potluck, this Coca-Cola Pulled Pork recipe will score a touchdown.

Score at your next party – Coca-Cola Pulled Pork! AD #GameDayGreats #CocaCola #Pork #Recipe

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How-To Make Slow Cooker Coca-Cola Pulled Pork

Ingredients:

  • Boneless Pork Roast
  • 1/4 Cup – Minced Onion
  • 1 Liter – Coca-Cola Classic (2 – 1/2 L bottles)
  • 1 – 18oz bottle  – Barbecue Sauce
  • Salt
  • Pepper

 

Directions:

  1. Turn Slow Cooker on to the High setting.
  2. Mince Onions and place in the slow cooker.
  3. Put in the Boneless Pork Roast.
  4. Salt and Pepper to taste.
  5. Pour in bottle of Barbecue Sauce
  6. Add the 2 bottles of Coca-Cola Classic
  7. Cover and let simmer for 4-5 hours.
  8. Remove pork from the slow cooker and shred the meat using two forks.
  9. Return pork to the sauce in the slow cooker, continue to simmer until time to serve.

HACK:

After pouring the barbecue sauce into the crock, add a little bit of Coca-Cola to the bottle and gently turn the bottle. The barbecue sauce will incorporate with the Coca-Cola and you can pour it all into the slow cooker. It’s a great tip for not wasting a drop of barbecue sauce!

Serving:

You can transfer the pulled pork to a bowl, or leave it in the crock pot for serving. This barbecue pork makes a fantastic appetizer or snack served on RITZ Crackers, TRISCUIT, or Wheat Thins, perfect for any game day bashes! Top with a little shredded cheese for a little something fancy.

Printable Recipe

 

5 from 1 reviews
Coca-Cola Pulled Pork Recipe - Slow Cooker
 
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Make your own Coca-Cola Pulled Pork! This slow cooker recipe will knock your socks off. It's super easy and bursting with flavor. Appetizer or main dish.
from:
Type: Appetizer / Main DIsh
Ingredients:
  • Boneless Pork Roast
  • 1/4 Cup - Minced Onion
  • 1 Liter - Coca-Cola Classic (2 - 1/2 L bottles)
  • 1 - 18oz bottle - Barbecue Sauce
  • Salt
  • Pepper
Directions:
  1. Turn Slow Cooker on to the High setting.
  2. Mince Onions and place in the slow cooker.
  3. Put in the Boneless Pork Roast.
  4. Salt and Pepper to taste.
  5. Pour in bottle of Barbecue Sauce
  6. Add the 2 bottles of Coca-Cola Classic
  7. Cover and let simmer for 4-5 hours.
  8. Remove pork from the slow cooker and shred the meat using two forks.
  9. Return pork to the sauce in the slow cooker, continue to simmer until time to serve.
Notes
HACK:

After pouring the barbecue sauce into the crock, add a little bit of Coca-Cola to the bottle and gently turn the bottle. The barbecue sauce will incorporate with the Coca-Cola and you can pour it all into the slow cooker. It's a great tip for not wasting a drop of barbecue sauce!
3.5.3208

 

 

It’s super easy to make this delicious game day recipe. We pick up our Coca-Cola and crackers at Ralphs. You can find your local Kroger Banner store here.

Coca-Cola Pulled Pork – slow cooker easy and flavorful. AD #GameDayGreats #PulledPork #Recipe

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Add Coca-Cola Pulled Pork to your menu for the next football game! It is definitely one of the #GameDayGreats

How do you like your pulled pork — RITZ, TRISCUIT, or Wheat Thins? Tell me what cracker team you are on!

 

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Slow Cooker Roasted Chicken

Oh, boy! We have a delicious Slow Cooker Roasted Chicken for you today from our Regular Contributor, Deborah Ward. You are going to love this…

Slow Cooker Roasted Chicken

 

Last summer on my blog, Kentucky to Cali, I posted an amazing recipe for roast beef. This roast is simply amazing! My daughters, who are pretty picky, will ask for it often. You can find the recipe for my heavenly roast here. You might also know this recipe as Mississippi Roast. I’ve just tailored it to fit my family a little better.

However, new year, new budget. I am trying to trim as much fat as possible off of our monthly expenses, so that means not so expensive cuts of meat. While a roast big enough to feed my family will cost me at least $12, I can get a pack of 10 chicken thighs for around $5 if I catch the sales right. Come to find out, I am the only one in my house that will eat chicken on the bone. SO…you can also do this recipe with chicken breasts. The last time I checked, you can get a pack of about 6 frozen chicken breasts for around $6.

New Year, New Budget, DELICIOUS Slow Cooker Roasted Chicken #Recipe #CrockPot #Chicken

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What You’ll Need:

6 chicken thighs (or whatever pieces you prefer)

1 package brown gravy mix

1 package ranch dressing mix

1 stick of butter cut into pieces

½ cup of water

 

How to:

 

Place chicken into slow cooker. Add brown gravy and ranch dressing mixes. Then add butter cut into smaller pieces. Last, add ½ cup water. Cook on low for 8 hours or high for 4 hours.

 

Suggestions:

With an hour left, take chicken out of slow cooker and take off bone and shred. Place shredded meat back into cooker for remaining time. This will enhance the flavor.

 

To go with my roasted chicken, I decided to make rice and gravy. I also heated up some mixed veggies to add some color. Have you heard the saying, “Eat a rainbow”? I don’t think they were talking about fruity candies!

Making gravy is super easy, but is one of those things that seems a little intimidating if you’ve never done it. Here’s how:

 

Ingredients:

½ cup drippings from roasted chicken

½ cup flour

1 ½ cups chicken broth

 

How to:

After you have roasted your chicken, remove from pot. Remove ½ cup drippings in all of their fatty goodness. Add to a medium sized pan and turn burner heat onto medium.

 

Once warmed, add ½ cup flour and begin to whisk like your life depends on it. Once the flour and drippings are combined add 1 ½ cups chicken broth and continue to whisk until a nice thick gravy is formed.

 

If you find this is a little too thick, add some more chicken broth. Salt and pepper to taste. I also like to add some garlic powder, but that is completely optional.

 

Get Your Printable Recipe Here:

5 from 1 reviews
Slow Cooker Roasted Chicken & Gravy
 
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from:
Type: Main
Ingredients:
  • Ingredients for the Slow Cooker Roasted Chicken:
  • 6 chicken thighs (or whatever pieces you prefer)
  • 1 package brown gravy mix
  • 1 package ranch dressing mix
  • 1 stick of butter cut into pieces
  • ½ cup of water
  • Ingredients for the Gravy:
  • Ingredients:
  • ½ cup drippings from roasted chicken
  • ½ cup flour
  • 1 ½ cups chicken broth
Directions:
  1. How to Prepare the Slow Cooker Roasted Chicken:
  2. Place chicken into slow cooker. Add brown gravy and ranch dressing mixes. Then add butter cut into smaller pieces. Last, add ½ cup water. Cook on low for 8 hours or high for 4 hours.
  3. How to Make the Gravy:
  4. Making gravy is super easy, but is one of those things that seems a little intimidating if you’ve never done it.
  5. After you have roasted your chicken, remove from pot. Remove ½ cup drippings in all of their fatty goodness. Add to a medium sized pan and turn burner heat onto medium.
  6. Once warmed, add ½ cup flour and begin to whisk like your life depends on it. Once the flour and drippings are combined add 1 ½ cups chicken broth and continue to whisk until a nice thick gravy is formed.
  7. If you find this is a little too thick, add some more chicken broth. Salt and pepper to taste. I also like to add some garlic powder, but that is completely optional.
Notes
Suggestions:

With an hour left, take chicken out of slow cooker and take off bone and shred. Place shredded meat back into cooker for remaining time. This will enhance the flavor.

To go with my roasted chicken, I decided to make rice and gravy. I also heated up some mixed veggies to add some color. Have you heard the saying, “Eat a rainbow”? I don’t think they were talking about fruity candies!
3.5.3208

 

 

 

Being on a budget doesn’t mean you have to eat bland or processed foods. Just think of your favorite recipes and find ways to make them a little friendlier to your wallet. And remember, shop your pantry first, then check out the sales flyers!

Use creativity to make your favorite dishes budget friendly! #SlowCooker #Chicken #Recipe

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Visit Deborah at her blog, Kentucky to Cali!

 

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Simple Mac and Cheese Recipe

Simple Mac and Cheese

A Satisfying Comfort Food

Life is hectic. I long for the days when the kids were little and didn’t have crazy schedules. Alas, those days are gone. Now, I have to contend with dance classes and various doctors’ appointments. Oh, and add to that all of their social engagements. Yesterday was one of those days. Crazy, crazy, crazy! So, when it came time for dinner, I had two options: take-out or make it simple.

As always, I chose the make it myself simple route. I hate paying a small fortune for food that I could easily make myself. Since time was short, I decided on a Simple Mac and Cheese dish. Shells and cheese actually, but let’s not split hairs.

For those busy nights, I also like to keep bags of frozen veggies in the freezer. You know, the ones that you can microwave right in the bag. If you want to add some meat to it, you can throw in some cooked bacon (and jalapenos) or some already grilled chicken. I believe you can find that in the produce section of most supermarkets.

Busy or hectic life? Try this Simple Mac and Cheese #Recipe for #Dinner tonight! #MacAndCheese

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Gather all of your ingredients. I like to have mine measured out and ready since we’re making a roux and things happen so quick. Once you have boiled your pasta, drain it in a colander and set aside. Use the same pot you used to boil the pasta, to make the sauce. (One pot, less cleaning!)

Get your pot nice and hot, and then add the butter. Once it is melted, add the flour and whisk, whisk, whisk! Once the butter and flour are completely combined, add milk and whisk until thickened.

I was recently teaching my daughter how to make a roux. She complained that it wasn’t getting thick. I told her that that is how it works. It’s thin, it’s thin, and then bam! Thick!

Now that your sauce has reached the desired thickness, add the cheese. For my mac and cheese, I add: cheddar, mozzarella, and a wild card. It really depends on what I feel like that day or what I have on hand. Stir until completely melted.

When your cheesy sauce is ready, add the pasta back into the pot and stir. I keep my heat on low during this step to make sure everything gets warmed back up.

Serve and Enjoy!

Ingredients:

  • 16 oz pasta (macaroni, shells, penne…whatever)
  • 6 tbps flour6 tbsp butter (not margarine)
  • 2 cups whole milk
  • 3 cups of cheese (you can use 3 cups of the same or mix it up and use three different)
  • Salt and pepper to taste.

How to:

  1. Cook Pasta according to the instructions on the box. Drain and set aside.
  2. In a large pot, melt butter. Once melted, add flour and whisk until completely combined.
  3. Add milk and whisk until it reaches desired thickness.
  4. Add cheese to pot and stir until melted.
  5. Add pasta to pot and stir until combined.
  6. Serve hot and enjoy.

Here’s a Printable Recipe just for you…

5 from 1 reviews
Simple Mac and Cheese Recipe
 
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A Simple and delicious Mac and Cheese recipe from Life With Lorelai's Regular Contributor, Deborah Ward.
from:
Type: Main
Ingredients:
  • 16 oz pasta (macaroni, shells, penne…whatever)
  • 6 tbps flour
  • 6 tbsp butter (not margarine)
  • 2 cups whole milk
  • 3 cups of cheese (you can use 3 cups of the same or mix it up and use three different)
  • Salt and pepper to taste.
Directions:
  1. Cook Pasta according to the instructions on the box. Drain and set aside.
  2. In a large pot, melt butter.
  3. Once melted, add flour and whisk until completely combined.
  4. Add milk and whisk until it reaches desired thickness.
  5. Add cheese to pot and stir until melted.
  6. Add pasta to pot and stir until combined.
  7. Serve hot and enjoy.
Notes
Suggested add-ins:
Bacon
Grilled Chicken
Jalapenos
3.5.3208

 
Craving #Cheesy and Delicious? Try this Simple Mac and Cheese #Recipe #EasyDinner

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Don’t you just love simple and delicious meals like this Mac and Cheese? I know, I do!

Visit Deborah at her blog, Kentucky to Cali!

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Polska Kielbasa and Caramelized Onions Recipe

This shop has been compensated by Collective Bias, Inc. and its advertiser, Hillshire Farm® Polska Kielbasa. All opinions are mine alone. #OktoberOnTheFarm #CollectiveBias

Polska Kielbasa and Caramelized Onions

 Quick and Easy Recipe Makes a Warm Salad or Sandwich Roll

 

Hello, my friends! Let me start this little post by telling you how this Polska Kielbasa and Caramelized Onions Recipe idea came about…

The other day, I found myself feeling a little nostalgic, and memories of my Oma and her wonderful cooking and baking came to mind. Oma is the German word for grandmother, and since my mother’s parents moved to the United States in the 1920s from Bavaria, that is what we called her. There’s a lovely little story about my Oma coming to America on a boat escorted by nuns to marry my Opa, but that will have to wait for another time.

My thoughts traveled through Oma’s German pancakes, nut rolls, and Schwetchken Küchen (plum tart), to her beef roast and homemade noodles, and Würst Salat (ring bologna and onion salad). My memories were so vivid; I could almost smell the yummy aromas. Now, I was hungry for some of Oma’s tasty dishes. With the crisp autumn weather, I wanted something hot, but my schedule demanded something quick and easy. So, that’s when one of Oma’s go-to ingredients came to mind—Hillshire Farm® Polska Kielbasa–it is perfect for Fall recipes.

After I picked up Rory from the library, we stopped at our local Walmart to grab the Polska Kielbasa, onion, steak rolls, and sauerkraut.

 

I was definitely in a German mood. So, why not celebrate my Bavarian heritage and all its grand traditions and Oktoberfest festivities? I pulled out a few of my Bavarian items to add to the fun.

 

Then, I got to work on dinner. I am telling you, if you want something mouthwateringly delicious to set on your table in about 20 minutes, this is it! This recipe is easy-peasy and ideal for an Oktoberfest gathering or anytime.

Polska Kielbasa and Onion #Recipe – Eat in 20 minutes! AD https://cbi.as/wi-q #OktoberOnTheFarm

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Here’s What You Need:

  • Hillshire Farm® Polska Kielbasa
  • 1 Large Onion
  • Fresh Dill (chopped)
  • Salt (to taste)
  • 1-2 Tablespoons Olive Oil
  • 1/4 – 1/2-cup water (if needed)
  • Steak Rolls
  • German Mustard (optional as condiment)

 

Directions:

  1. Place a Skillet with 1-2 Tbs. Olive Oil over burner to warm
  1. Slice Onion
  1. Place onion in skillet to start getting tender
  1. Add Salt to taste
  1. Open Polska Kielbasa (using the “Easy Open” feature on the packaging) and place in skillet on top of onions
  1. Add a little water if needed to keep onions from sticking to skillet.
  1. Let cook until onions are tender and slightly caramelized and Polska Kielbasa is cooked through.
  1. Shortly before you are ready to pull the Polska Kielbasa and Caramelized Onions from the pan, add some fresh chopped Dill to the skillet, stir in well.

 

To Serve This Dish:

 

  • Slice the Polska Kielbasa
  • Mix Polska Kielbasa and Caramelized Onions in a bowl
  • Serve as is for a Warm Salad, or Serve on a Steak Roll as a Sandwich Roll


Add some sauerkraut or potato salad and perhaps a favorite German beverage, and you have a meal your taste buds will be craving! Turn on some German music, and maybe even do a little Chicken Dance to celebrate. #OktoberOnTheFarm

CRAVE Polska Kielbasa and Onion #Recipe! AD https://cbi.as/wi-q @HillshireFarm #OktoberOnTheFarm

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Here’s a Printable Recipe just for you:

5 from 1 reviews
Polska Kielbasa and Caramelized Onions Recipe
 
Save Print
Prep time
Cook time
Total time
 
A Bavarian Oktoberfest inspired recipe that is mouthwateringly delicious and ready to set on your table in about 20 minutes! Serve as a Warm Salad or a Sandwich Roll.
from:
Type: Main
Ingredients:
  • Hillshire Farm® Polska Kielbasa
  • 1 Large Onion
  • Fresh Dill (chopped)
  • Salt (to taste)
  • 1-2 Tablespoons Olive Oil
  • 1/4 - 1/2-cup water (if needed)
  • Steak Rolls
  • German Mustard (optional as condiment)
Directions:
  1. Place a Skillet with 1-2 Tbs. Olive Oil over burner to warm
  2. Slice Onion
  3. Place onion in skillet to start getting tender
  4. Add Salt to taste
  5. Open Polska Kielbasa (using the "Easy Open" feature on the packaging) and place in skillet on top of onions
  6. Add a little water if needed to keep onions from sticking to skillet.
  7. Let cook until onions are tender and slightly caramelized and Polska Kielbasa is cooked through.
  8. Shortly before you are ready to pull the Polska Kielbasa and Caramelized Onions from the pan, add some fresh chopped Dill to the skillet, stir in well.
  9. Slice the Polska Kielbasa
  10. Mix Polska Kielbasa and Caramelized Onions in a bowl
  11. Serve as is for a Warm Salad, or Serve on a Steak Roll as a Sandwich Roll
Notes
Serve with sauerkraut or potato salad and perhaps a favorite German beverage, and you have a meal your taste buds will be craving!
3.5.3208

 

For more delicious recipes, visit Hillshire Farm’s Pinterest Board,
or follow them on Twitter: @HillshireFarm / Facebook / YouTube

 

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Halloween Night Chili Recipe Perfect For Trick-or-Treaters

Here’s a fangtastic and fun chili idea for your Halloween Night dinner, plus a bonus spice mix recipe, from our Regular Contributor, Deborah!

Halloween Night Chili

A couple of Fangtastic Recipes

 

There is no night, other than Christmas Eve, that children anticipate more than Halloween. Energy levels are high, bordering on manic, and all they want to do is get their costumes on and get to Trick-Or-Treating. However, as parents it’s our job to make sure they get at least a little dinner to balance out all of the sugary treats they are about to indulge. So, the criteria for dinner is as follows: quick and easy (who wants to slave over a hot stove AND put zombie makeup on a kid), and it must be fun enough to grab a child’s attention. Since I know the kids are going to be too wild to eat much, I want to make sure they are getting something that is packed with protein and will stick to their ribs. That leaves me with one option…

Halloween Night #Chili – A quick, easy meal before #TrickOrTreating ! #Halloween #Recipe

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We’re lucky this year, because Halloween is on a Saturday. This will give us some extra time to get everything in order. To make this basic chili recipe more fun, I’ve decided to add it to bags of corn chips, like a walking taco, or as I like to call them, Nachos to Go. You can read more about those here. My kids absolutely love eating food out of chips bags. I think because it feels slightly naughty.

Before we moved to California, I was the coordinator of children’s ministry at a church in my hometown. Every year we would host a “Trunk or Treat.” I really wish I would have thought of Halloween Night Chili sooner, so I could have served this to my volunteers (95% of the time it was freezing cold on Halloween).

Halloween Night Chili3>

Ingredients:

1 lb lean ground beef, browned.
2 cans of Chili beans with sauce
1 can of Black beans, drained and rinsed
1 can of corn, drained
1 can of diced tomatoes and chilies
1 packet of chili seasoning (Or make your own. See directions below)
Sour Cream (Optional)
Shredded cheese (optional)
Diced onions (optional)

How to:

In a medium sized stock pot, brown ground beef with the chili seasoning. Open cans. Add chili beans and diced tomatoes to pot. Drain and rinse black beans, add to pot. Drain corn and add to pot. You can rinse the corn if you’d would like. This will help cut down on sodium. Bring to a boil. Reduce heat and simmer for 30 minutes.

Let cool for a bit before you add to chip bags. When cooled to desired temp, add a small ladle full to chips of your choice. Corn chips or nacho flavored tortilla chips would work perfectly. Top with desired ingredients and serve. For your youngest children, you may want to serve it in a bowl to keep their little hands from burning. This will also help them from spilling the contents of their bag.

A fun #Halloween #Dinner served in a chips bag! Halloween Night #Chili #Recipe

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Here’s a Printable Recipe:

5 from 1 reviews
Halloween Night Chili
 
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from:
Type: Main
Ingredients:
  • 1 lb lean ground beef, browned.
  • 2 cans of Chili beans with sauce
  • 1 can of Black beans, drained and rinsed
  • 1 can of corn, drained
  • 1 can of diced tomatoes and chilies
  • 1 packet of chili seasoning (Or make your own. See directions below)
  • Sour Cream (Optional)
  • Shredded cheese (optional)
  • Diced onions (optional)
Directions:
  1. In a medium sized stock pot, brown ground beef with the chili seasoning.
  2. Open cans.
  3. Add chili beans and diced tomatoes to pot.
  4. Drain and rinse black beans, add to pot.
  5. Drain corn and add to pot.
  6. You can rinse the corn if you’d would like. This will help cut down on sodium.
  7. Bring to a boil.
  8. Reduce heat and simmer for 30 minutes.
  9. Let cool for a bit before you add to chip bags.
  10. When cooled to desired temp, add a small ladle full to chips of your choice. Corn chips or nacho flavored tortilla chips would work perfectly.
  11. Top with desired ingredients and serve. For your youngest children, you may want to serve it in a bowl to keep their little hands from burning. This will also help them from spilling the contents of their bag.
Notes
This recipe is from Life With Lorelai's Regular Contributor, Deborah Ward from the blog, Kentucky to Cali.
3.4.3177

 

Since I am so sensitive to sodium and MSG, I usually make my own spice mixes. For me, cooking is not an exact science. I’m a southern girl. I cook using measurements like: dash, smidge, pinch, etc. A few years ago for Christmas, my momma gave me some really funny, but very useful measuring spoons (pictured above). They say, “dash”, “smidge”, and “pinch”. Now I can actually write down my recipes with a little more precision!

Make your own Chili Seasoning:

In a small bowl, mix together the following ingredients:
1 tsp cumin
½ tsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
¼ tsp oregano
¼ tsp cinnamon
¼ tsp salt
¼ tsp ground black pepper
1/8 tsp ground red pepper
Adjust each amount, if desired, to fit your taste buds. That’s another advantage of making your own spice mixes.

Enjoy your chili and Happy Halloween!!

 


Visit Deborah at her blog, Kentucky to Cali!

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Soup Recipe – Cheesy Potato Soup PLUS

Ooh, get your hungry on! Regular Contributor, Calvalyn Day, is bringing us a delicious and hearty Cheesy Potato Soup Recipe.

Cheesy Potato Soup PLUS

A Recipe Even Your Teenagers Will Love!

 

This recipe was originally created to meet the taste buds of hungry teenagers that crammed into my house for a sleepover. That’s right, another teenager sleepover! ARGH!

Have no fear, supermom is here! No seriously, I simply cannot stand one more pizza party, and I refuse to blow half my weekly budget on nutrient-less (is that a word?) carb-laden snack items. I thought, what a great day to test out my new Cheesy Potato Soup Recipe, but you don’t need to wait for a sleepover of course. The cooler nights creeping across most of the country now, means you can never have enough soup recipes. And, once you see how easy this is, you will be singing my praises!

Cooler nights make the perfect time to serve Cheesy Potato Soup! #Recipe #Soup #Mealtime

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I found the original recipe on my favorite past time, Pinterest, and it looked simple enough. However, I decided to make a few changes to have the soup be as filling and healthy as possible. The original recipe calls for only potatoes, 5 pounds, chopped with the skin on. I prefer them peeled, but leaving the skins on would add a good deal of fiber as well. Personal preference basically, up to you.

I cut the amount to about half and added a large bag of frozen Florentine vegetables to plump up the veggie count.

Next, add all the vegetables to the crock-pot with 64-ounces of chicken broth. I was fortunate to have some fresh homemade broth from a roasted chicken I had made the night before (yum), so I only needed one 32-ounce container. Beef or vegetable broth could be used, but would slightly alter the taste and color. Using low sodium is also a good idea.

Here’s what I used:

One onion and a few spices that can be altered to taste, two teaspoons of garlic, one teaspoon of pepper, and salt to taste. I use seasoned salt which has a bit of paprika as well. When it’s all said and done, your crock-pot will look like this.

Set it on low, and forget it.

5-6 magical hours later, you’ll have this.

Next, using an immersion blender, or the old fashioned kind, pulse the soup to your desired consistency and blend in 16 ounces of cream cheese before you serve. Since the majority of my family is lactose intolerant we use cream cheese substitute.

The final product is this amazing wonder below. I like to serve garnished with a little extra pepper, cheese and bacon bits. We had the soup with sandwiches, but it’s more than filling by itself with a little crusty bread. I’ve also turned it into cheeseburger soup by adding a half pound of crumbled ground beef or even leftover meatloaf–when that last slice isn’t enough to make a meal for anyone.

 

5 from 1 reviews
Cheesy Potato Soup PLUS
 
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A delicious and hearty Cheesy Potato Soup with Florentine Vegetables from Life With Lorelai's regular Contributor, Calvalyn Day.
from:
Type: Soup
Serves: 8 servings
Ingredients:
  • 3 pounds peeled, chopped Potatoes ($1.50)
  • 1 large package frozen Florentine Vegetables ($1.67)
  • 64-ounces of Chicken Stock ($1.79 with my homemade broth added)
  • 1 Onion, chopped ($.20)
  • 2 teaspoons of Granulated Garlic
  • Salt and Pepper to taste
  • 1 16-oz package of Cream Cheese (or Tofutti)($1.99)
  • Cheddar Cheese, Bacon Bits, Fried Onions (optional garnishes)
Directions:
  1. Place Potatoes, Vegetables, Chicken Stock, Onions, Granulated Garlic, Salt, and Pepper into the crock-pot and cook on low for 5-6 hours.
  2. Blend cooked soup with Cream Cheese until smooth.
  3. Garnish with Cheese, Bacon, and Fried Onion as desired.
  4. Enjoy!
Notes
Recipe makes at least 8 good-size servings and is AWESOME the next day. Not accounting for seasoning and garnish the meal comes in well under $10, even adding a couple dollars for bread. Tummy filling and money stretching all in one! Let me know if you enjoy it, I’m hungry for it again already.
3.4.3177

 

 

I hope you will enjoy this Cheesy Potato Soup!

Up for some Soup and Sandwich? Try this Cheesy Potato Soup! #ColdNights #Soup #Recipe

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Visit Calvalyn at her blog, Indy Parent Coach!

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Italian Stuffed Chicken Recipe

Sponsored Post: This post is sponsored by Foster Farms® Simply Raised, which is locally grown in California. The content and opinions expressed here are my own.

Italian Stuffed Chicken

A Deliciously Aromatic & Tasty Recipe

 

While visiting my local farmers’ market a couple of days ago, I ran across the most beautiful red bell peppers. Their color was deep and vibrant, and they made my mouth water. I knew I was going to be making a chicken recipe the following night for dinner (thanks to Foster Farms), and the idea for an Italian Stuffed Chicken came to mind.

I love shopping at the local farmers’ market, where I know I will find fresh, high quality, healthier foods to put on my family table. So, I snatched up those lovely peppers, a bunch of aromatic basil, some red potatoes, fresh arugula, and heirloom tomatoes. All that was left was to stop by the market to pick up my Foster Farms Simply Raised (without antibiotics) chicken and some mozzarella cheese. I was ready for dinner, and I hadn’t even had lunch yet! LOL

Nothing beats locally grown products for your dinner table! #ad https://bit.ly/1XMvYha @FosterFarms

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If you live on the West Coast, and you haven’t tried Foster Farms locally grown poultry, you are really missing out on something special. The family-owned company began in 1939 with Max and Verda Foster raising their turkeys right outside their bedroom window, so they could keep a close eye on the eggs and chicks. Isn’t that a fun little fact? Foster Farms is now in the hands of their grandson, who takes pride in maintaining the same high standards, including being American Humane Certified by the American Humane Association. All #FosterFarmsFresh products are delivered fresh from local ranches in 48 hours or less–unlike some brands that can take up to a week to be trucked into the West Coast. Even better yet, for us Californians, all Foster Farms fresh chicken products sold in California are locally grown in California, and they add the Foster Farms Certified Organic product to the line-up with Foster Farms Fresh & Natural and Foster Farms Simply Raised (without antibiotics).

Well, I have to tell you, my Italian Stuffed Chicken did not disappoint. It was tender, moist, and full of flavor. I am excited to share this recipe with you; because, I know your family will love it, and you will feel great about serving up this healthy meal.

Italian Stuffed Chicken with Foster Farms® Chicken

Here’s what you’ll need:

Boneless, Skinless Chicken Breasts, Red Bell Peppers, Mozzarella Cheese, Fresh Basil, Italian Herbs Seasoning, Fresh Parmesan Cheese (to grate), Salt, and Pepper.

Preparing the Dish:

Clean and Cut Red Bell Peppers into thin slices. Cut eight slices of Mozzarella Cheese. Clean the Chicken.

Make pockets in the Chicken Breasts. To do this, take a sharp knife and cut along one of the long edges about midway down the thickness, opening up a pocket in the middle of the breast. Place chicken breasts into a 9″ x 13″ baking dish. Manipulate the chicken breast so that the pocket is laid open. Sprinkle Italian Herbs Seasoning, Salt, and Pepper to taste into the pocket. Stuff red bell pepper slices, one slice of mozzarella cheese, and some basil leaves into the pockets. Lay chicken breasts on one side, and fold the top over the stuffing. Sprinkle the outside of the chicken with Italian herbs seasoning, salt, and pepper to taste.

Bake at 400° F for 30 – 40 minutes (or until chicken is done).

After baking, turn the Broiler on high. Place one slice of mozzarella cheese on top of each baked chicken breast, and sprinkle with freshly grated Parmesan Cheese. Place under the broiler for about 5 minutes, until cheese is brown and bubbly. (The broiler on my oven is not working well, so I just melted my cheese toppings in the already warm oven).

Italian Stuffed Chicken with #FosterFarmsFresh chicken. @FosterFarms #ad https://bit.ly/1XMvYha

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Here’s a Printable Recipe for you:

5 from 1 reviews
Italian Stuffed Chicken Recipe
 
Save Print
Prep time
Cook time
Total time
 
Italian Stuffed Chick--A delicious, healthy, and aromatic dish full of flavor.
from:
Type: Main
Cuisine: Italian
Serves: 4
Ingredients:
  • 4 - Boneless, Skinless Chicken Breasts
  • 2 - Red Bell Peppers
  • 1 small Log - Mozzarella Cheese
  • 1 bunch - Fresh Basil
  • Italian Herbs Seasoning
  • Fresh Parmesan Cheese (to grate)
  • Salt
  • Pepper
Directions:
  1. Clean and Cut Red Bell Peppers into thin slices.
  2. Cut eight slices of Mozzarella Cheese.
  3. Clean the Chicken.
  4. Make pockets in the Chicken Breasts. To do this, take a sharp knife and cut along one of the long edges about midway down the thickness, opening up a pocket in the middle of the breast.
  5. Place chicken breasts into a 9" x 13" baking dish.
  6. Manipulate the chicken breast so that the pocket is laid open.
  7. Sprinkle Italian Herbs Seasoning, Salt, and Pepper to taste into the pocket.
  8. Stuff red bell pepper slices, one slice of mozzarella cheese, and some basil leaves into the pockets.
  9. Lay chicken breasts on one side, and fold the top over the stuffing.
  10. Sprinkle the outside of the chicken with Italian herbs seasoning, salt, and pepper to taste.
  11. Bake at 400° F for 30 - 40 minutes (or until chicken is done).
  12. After baking, turn the Broiler on high.
  13. Place one slice of mozzarella cheese on top of each baked chicken breast, and sprinkle with freshly grated Parmesan Cheese.
  14. Place under the broiler for about 5 minutes, until cheese is brown and bubbly.
Notes
If you are on the West Coast, don't forget your #FosterFarmsFresh chicken! https://bit.ly/1XMvYha

Serving Suggestions:
Roasted Red Potato & Bell Pepper Side Dish
Arugula Salad with Tomato and Pignolias
3.4.3177

This Italian Stuffed Chicken is absolutely delicious served with Roasted Red Potato & Bell Pepper Side Dish and Arugula Salad with Tomato and Pignolias! If you are on the West Coast, don’t forget your locally grown #FosterFarmsFresh chicken!

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Have you ever tasted the deliciousness of Foster Farms chicken or turkey?

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How do you like to stuff your chicken breasts?

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Sponsored Post: This post is sponsored by Foster Farms®, but the content and opinions expressed here are my own.

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~Lorelai

 

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Citrus & Shallot Roasted Chicken

Citrus & Shallot Roasted Chicken

An Easy and Delicious Recipe!

 

I love a simple roasted chicken, and this Citrus and Shallot Roasted Chicken recipe provides a lot of flavor with very minimal work. Plus, it makes for a beautiful presentation.

In my opinion, the one thing that is an absolute MUST in a roasted chicken is that it be moist. If your chicken is moist, it’s going to be tender and tasty. Let’s face it, nobody likes dry chicken, but how do you ensure your chicken retains moisture?

The one thing that is an absolute MUST in a roasted chicken is… #RoastedChicken #DinnerIdea

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Let me share my secret…

My secret to keeping chicken (or any poultry) moist is to stuff the cavity with fruits or vegetables that contain a high amount of water. For this Citrus & Shallot Roasted Chicken, I used lemon, lime, orange, and shallot, while my 2-Hour Turkey for Thanksgiving uses celery–and it’s stuffed!

Find out the secret to having a moist roasted chicken. #RoastedChicken #GetTheSecret

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Here’s how I make my Citrus & Shallot Roasted Chicken

Preheat oven to 375 degrees F. Give your roasting pan a very light olive oil spray.

Clean your chicken, and pat it dry.  Salt and pepper the chicken. Sprinkle lemon, lime, and orange zest over the entire chicken, and place into the roasting pan.

Slice the lemon, lime, orange and shallot. Stuff slices into the chicken cavity, and place in the oven. Bake until done (time will vary according to size of chicken).

Your mouth will water with this delicious Citrus & Shallot Roasted Chicken. #Chicken #Recipe

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And now, for the Printable Recipe

5 from 1 reviews
Citrus & Shallot Roasted Chicken
 
Save Print
Prep time
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A delicious moist and flavorful roasted chicken with citrus and shallot.
from:
Type: Main Dish
Ingredients:
  • 1 - Lemon
  • 1 - Lime
  • 1 - Orange
  • 1 - Shallot
  • Whole Chicken
  • Salt
  • Pepper
Directions:
  1. Preheat oven to 375 degrees F
  2. Very Lightly Spray Roasting Pan with Olive Oil
  3. Clean Chicken and Pat Dry
  4. Salt and Pepper to taste
  5. Zest the Lemon, Lime, and Orange
  6. Sprinkle the Citrus Zest over the entire chicken
  7. Slice Lemon, Lime, Orange, and Shallot
  8. Stuff citrus and shallot slices into the chicken cavity
  9. Bake at 375 degrees F until done (time may vary according to chicken size)
3.3.3077

 

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How do you like to roast your chicken?

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Do you have any cooking tips or secrets for chicken?

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~Lorelai

 

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End-of-Summer Recipes

As Summer Comes To An End…

End-of-Summer Recipes!

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With the scent of newly sharpened pencils floating on the breeze, we know that the last days of summer are upon us. Even though the weather may still be warm and wonderful, the kids are either already back in school or headed there soon. So, I thought it would be nice to share a few Pinterest Pins for End-of-Summer Recipes.

I hope you enjoy!

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Lavender Lemonade … How refreshing! What an incredibly nice way to cool down and relax. This PIN is from Centsational Girl, check out the Recipe Here.
UPDATE: If you’re having trouble with Centsational Girl’s network, try Kelly at Eat Yourself Skinny. She has this lovely Recipe too! (Centsational Girl’s recipe used 3/4 cup sugar and no agave or honey. Can be made with frozen lemonade.)

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End-of-Summer Cobb Salad … What a great idea to add fresh fruit to a Cobb Salad. I love it! Check out This Recipe PINNED from PaleOMG.

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The Best Ever End-of-Summer Berry Cobbler … Yum-O! Serve with the melty lusciousness of vanilla ice cream, and you are in heaven. Find this PIN from Willow Bird Baking and the Recipe Here.

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21 Great End-of-Summer Recipes … This fun compilation of culinary goodness even includes a super cool Salt-Dough Starfish! This PIN came from Tatertots & Jello. Peruse the 21 Recipes Here.

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Do you have any favorite Summer Pinterest Pins?

What about a favorite Summer Recipe?

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~Lorelai

 

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Winter Tomatoes with Recipes

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What a Delight ~ Winter Tomatoes!

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Luke and I still have four tomato plants in our garden that just do not want to give up the ghost. This is the second winter for my Lemon Boy tomato–can you believe that?! We also have a green bell pepper that has 4 or 5 peppers growing.

Sunday we picked a full dozen tomatoes from those vines. It was so exciting. So, I thought I would look around Pinterest and see what I could find for Winter Tomatoes. Here are a few of the yummy ideas I came across. Check out the recipes; I hope you enjoy.

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Gabrielle’s Winter Tomato and Corn Soup by White on Rice Couple


Doesn’t this soup look absolutely delicious? I think I may try this using my fresh from the garden winter tomatoes and supplementing with canned tomatoes if need be. Yum!

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Tomato-Rosemary Confit Croustades by Cooking on the Weekends

What a great snack or appetizer! The color is so pretty. I can almost taste the crunch of the croustades, the succulent tomato and rosemary… scrumptious.

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Provencal Rosemary Tomatoes by Alicia Ross, Kitchen Scoop – Toledo Blade

Can’t you just smell the wonderful aroma of roasting tomato and rosemary? This would be so good with baked chicken or beef roast.

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I can’t wait to give these recipes a try. Our little bushes are full of tomatoes waiting to ripen. It’s going to be a delicious winter!

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You can find these PINS on my Life With Lorelai Blog Pinterest Boards:

Food – Soups/Chowders/Chilis
Food – Appetizers
Food – Side Dishes

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Do you ever get Winter Tomatoes?

What would you do with your tomatoes?

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I would love to hear from you … leave me a Comment.

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~Lorelai

 

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