The Wonderful World Of Crock Pots

Baa baa black sheep have you any sandwich meat? Yes sir, yes sir, three crock pots full! 

 

Shredded Buffalo Chicken

Carolina Pulled Pork

Mongolian Beef - Shredded

 I posted the recipe for Mongolian Beef yesterday.

Buffalo Chicken
3 to 4 boneless chicken breast halves
1/2 cup Frank's Red Hot sauce
1/2 cup water

Place everything in the crock pot. Cook on high for 3 to 4 hours or until meat is ready to shred. Remove chicken and shred using two forks. Place chicken back in crock pot with juices. Serve on slider buns with chopped celery and blue cheese dressing.

Carolina Pulled Pork
1 3/4 lb pork shoulder
1 Tbsp olive oil
3/4 cup onion
2 cloves garlic, pressed
1 1/2 tsp dry mustard
Salt and pepper to taste
1/3 cup tomato paste
1/4 cup Worcestershire sauce
3 Tbsp cider vinegar

In a skillet, heat oil and brown pork on all sides. Place in slow cooker with all other ingredients and cook on high for 5 to7 hours or on low for 8 to 9 hours. When done shred with two forks and return to juice in slow cooker. Serve on slider buns with creamy cole slaw.

Friday is also CSA (Community Supported Agriculture) day for me. I belong to a fabulous CSA - Sweetland Farm. I picked a huge bag of basil and made a gigantic batch of pesto, YUMMY!

Three double batches - 12 cups of basil!

 Pesto 
4 cups packed basil leaves
1/2 cup walnut pieces
1 cup shredded Parmesan cheese
1 Tablespoon minced roasted garlic
1 Tablespoon sea salt
1/2 cup or so good Extra Virgin Olive Oil.

Put everything but the olive oil in the food processor and pulse several times. While the processor is running, slowly pour in olive oil until you reach the desired consistency. Enjoy!

Freeze pesto in ice cube trays, then pop them out and store in a large freezer bag.

The tent is still not up, there is a huge line of thunderstorms on the radar. Cross your fingers we don't get rained out today!

I can't wait to get back to quilting!

Color Me Foodie!

Pat