Posts tagged ‘recipes’

July 2, 2011

Receipe: Crock Pot Pulled Pork

Southern girls love BBQ. And this has to be the easiest and tastiest recipe for a busy gal. We’ve been eating on this for a week now and have even shared with friends!

Pulled Pork – from The Way The Cookie Crumbles – originally from Cooks Illustrated – serves 6

Crock Pot Pulled Pork

Spice Rub:

  • 1 tablespoon ground black pepper
  • 1-2 teaspoons cayenne pepper
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons dark brown sugar
  • 1 tablespoon dried oregano
  • 4 tablespoons paprika
  • 2 tablespoons table salt
  • 1 tablespoon granulated sugar
  • 1 tablespoon ground white pepper
  • 1 (6-8 pound) bone-in pork shoulder
  • ½ teaspoon liquid smoke (optional)
  • 2 cups barbecue sauce

Mix all spice rub ingredients in small bowl or plate. (the good thing is, all you need is a TBS and a TSP)

Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. For stronger flavor, the roast can be refrigerated for up to 3 days. I refrigerated for 1 1/2 days.

Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and 1/4 cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

Transfer roast to cutting board or jelly roll pan; discard liquid in liner. Pull by tearing meat into thin shreds with two forks or your fingers. Discard fat.

Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce. We used Sticky Fingers Tennessee Whiskey.

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June 30, 2011

Recipe: Guacamole with Pico de Gallo

This is my favorite guacamole recipe. Make your pico the night before and let it sit overnight in the fridge. And save some for yourself before everyone else eats it all – you’ll be glad you did!

Guacamole with Pico de Gallo


  • 3 Avocados
  • Pico de Gallo
  •  Lime Juice
  •  Salt
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next. with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it a last stir.

Pico de Gallo

  • 5 Plum (Roma) tomatoes
  •  ½ large or 1 small onion
  •  3 jalapeño peppers
  •  Cilantro
  •  Lime Juice
  •  Salt
  •  Quantities are approximate


Pico de Gallo
Chop jalapeño, tomatoes and onions into a very small dice. (leave seeds in your jalapeño for a hotter pico. Adjust amount of jalapeños to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.
June 28, 2011

Recipe: Gourmet S’mores

Love s’mores but don’t have the camp fire? These are the most delicious little camp-fire-free s’more. And it’s a little more fancy than the marshmellow on a wire hanger. Just saying. I can’t even begin to describe how good these are – really – so rich and chocolaty.  Here’s the good stuff:


  • 1 box of graham crackers
  • 1 tub of marshmallow fluff
  • 1 14 oz. bag of dark or milk chocolate candy melts
  • 1 jumbo bar of chocolate

Preheat your oven to 350 degrees. Meanwhile, open the package of graham crackers and snap them in half and then in half again. Snap all of your chocolate as well. Line up half of your graham crackers on a sheet pan and top with a piece of chocolate. Pop them in the oven for 3-4 minutes. Your chocolate will be soft, although it won’t look like it.

While you are waiting, take the other half of your graham crackers and spread marshmallow fluff on them. Top the warm crackers with your marshmallow crackers and let those hang out for a bit.

Next, you will need to melt your candy melts. Follow the instructions on your package – for sure. Usually, I melt in the microwave. Using a glass bowl, put half (7 oz.) of your candy melts into the glass bowl. Microwave for 1 minute at 50% power. Stir. Continue to microwave in 30-second intervals until smooth and melted.

Make sure you have wax paper laid out on your counter ready for your s’mores. Take your assembled s’mores and start dunking them in your melted chocolate. I like to use an icing spatula to scrap away the excess chocolate. Lay the wet s’mores out on the wax paper and let harden.

You can also melt colored candy melts and drizzle colors across your s’mores. If your chocolate gets a little too thick and globby, stir in a little bit of solid shortening to thin it out a bit.

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