Family Around the Table

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Pulled Pork Sandwiches #Crocktober

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Pulled Pork Sandwiches are made in the slow cooker.This post contains affiliate links, whereby I get a small commission if a purchase is make through the link.

OK, I must be honest. I am not really a fan of my crock pot, or slow cooker, as some call it. I had a REALLY old one that I got early in my marriage that would get so hot as it cooked, that I was afraid to leave it all day. I asked for a new one for Christmas a few years ago. I’m happy to have it but really use it no more than I used the old one. Pulled pork sandwiches are probably the recipe I make the most. I recently made a pulled chicken sandwich but my family likes this better. What I do love about this new crock pot is that it had a lid that secures so you can travel with it. It’s perfect for dips, chili and other dishes to take to a pot luck or game day party.

The first time I made pulled pork in my crock pot I had no idea what I was doing. I wasn’t even sure what cut of pork to use. I talked to the butcher at my supermarket. He suggested a pork butt, also known as a Boston butt. Well, my boys were hysterical when I told them. The first couple of times I made it I didn’t sear it in my pan. I use a cast iron skillet. The first time I did sear it my son asked what was different. I asked why and he said it tasted better. Now I sear it every time I make it. I usually buy what’s on sale, either bone-in or boneless. I do prefer the boneless cut but am always looking to save money. Both work equally well.

Thank you to Sue from Palatable Pastime for hosting Crocktober.

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Pulled Pork Sandwiches

Prep Time: 1 hour

Cook Time: 8 hours

Total Time: 9 hours

Pulled Pork Sandwiches

Ingredients

  • 3 - 4 pound Boston Butt, (bone-in or boneless)
  • 1 onion, sliced into rings
  • 1 cup beef broth
  • 1 bottle barbecue sauce (I used an 18 ounce bottle of Kraft Original)
  • Salt and pepper
  • Rolls for serving

Instructions

  1. Season roast on all sides.
  2. In a skillet brown the Boston butt on all sides. I do this for about 6-8 minutes on each side and top and bottom.
  3. Add onions to bottom of crock pot. Place roast in crock pot. Add beef broth and barbecue sauce. Turn on high for 8 hours, do not lift lid.
  4. After 8 hours, pull roast from liquid to cutting board. Shred meat with 2 forks and place into a large saucepan. Add more barbecue sauce to moisten meat and heat through.
  5. Serve on nice rolls with onions from liquid and additional barbecue sauce.

Notes

Easily make sliders with the pulled pork.

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Pulled pork cooks all day in the crock pot and is ready with little prep.

 

Pecan Chicken

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Pecan ChickenI have a lot of favorite nuts. One of my favorite to cook with, and the one I use most often, is pecans. When I decided to do this event with the Foodie Extravaganza I went looking for a non-sweet recipe, because, well, it seems many of my recent posts have been sweet. Enter my Mom’s pecan chicken. I found the recipe card in her recipe box. I love looking through her recipes. It makes me feel close to her again.

The flavors here are pretty classic. Honey, mustard and pecans. So much flavor with only four ingredients. That’s right, four ingredients and you probably have them in your pantry right now. I often look to my cookbooks and recipe boxes (I have 4 between mine and my Moms) for inspiration. I was feeling bored with recent meals and was happy to find this recipe since I had all the ingredients. Next time, I would probably chop the pecans more finely but this worked and gave great texture to the dish. It’s easy enough for a weeknight dinner yet impressive for entertaining. It’s low maintenance once you get it in the baking dish. You can prepare it ahead and keep in the refrigerator until ready to bake. Serve with roasted vegetables to compete the meal.

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Pecan Chicken

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 4

Serving Size: 1 chicken breast

Pecan Chicken

Ingredients

  • 4 boneless, skinless chicken breast halves
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease a 9 x 13 baking dish
  2. Flatten each piece of chicken to 1/4" thickness. Set aside.
  3. Combine honey and mustard, mixing well, in a small bowl and spread on both sides of chicken. Dredge chicken in pecans. Arrange in prepared pan.
  4. Bake at 350 degrees for about 30 - 40 minutes or until juices run clear and chicken is tender.
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Pecan chicken is easy enough for a weeknight but also impressive to serve to company.
See the other recipes using nuts for today’s Foodie Extravaganza event hosted by Caroline’s Cooking:

Blueberry Crisp for Two #FarmersMarketWeek

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A delicious dessert for two that can easily be adjusted for more servings.I’m excited to be sharing recipes using farmer’s market ingredients this week. My first recipe is a blueberry crisp for two. But first, a confession. We do not have a great farmer’s market nearby but my grocer does has pretty great produce. So I’ve chosen some recipes this week you can make with items you find at a typical farmer’s market.

So, while I’ve made one confession, I should make another. I’m not a huge fan of blueberries. I like them in things like breads and muffins but don’t really enjoy them otherwise. My husband loves any kind of fruit crisp and my youngest loves blueberries so I worked up this blueberry crisp for two. Now, it’s easily adjusted for more, or even less, servings making it a fun individual dessert for a dinner party. I venture a guess, that because this dish is almost licked clean, that it was a success.

An empty dish is a good sign.

Blueberry season in Florida is actually over. Although we have nice berries in store now, Florida grows beautiful berries but the season ends in May. When I first started measuring out ingredients I only used 1 1/2 cups of blueberries. I quickly decided that was not enough for the size ramekins I have so I increased them to 2 cups. The topping was the right amount for two servings. I used a new to me oatmeal product in the topping. It’s Irish oatmeal from Flavahan’s and both of my taste testers said this was the best crisp I’ve ever made. Again, I think that empty dish says it all!

So a great big THANK YOU to Christie from A Kitchen Hoor’s Adventures and Cynthia from Feeding Big for hosting this fun event! It’s going to be a delicious week.

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Blueberry Crisp for Two

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2 servings

Blueberry Crisp for Two

Ingredients

  • 2 cups fresh blueberries
  • 2 teaspoons cornstarch
  • 1 teaspoon white sugar
  • Topping:
  • ¼ cup flour
  • ¼ cup rolled oats (I used Flahavan's Irish Oatmeal)
  • ¼ cup brown sugar
  • 3 tablespoons cold butter, unsalted
  • 1/4 teaspoon salt
  • Vanilla ice cream for serving

Instructions

  1. Preheat oven to 350 F.
  2. In a small bowl toss together the blueberries with the cornstarch and the sugar until well-coated. Put blueberries into two small ramekins and set aside on a rimmed, foil-lined baking sheet.
  3. In another small bowl combine the flour, oats, brown sugar, and salt. Cut in the butter with a pastry blender and use your hands to work it all together, working the butter into the dry ingredients until the mixture is crumbly.
  4. Sprinkle the crumble mixture over the berries and bake for 30 minutes, or until the berries are bubbly and the topping is golden.
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#FarmersMarketWeek - A week of #FarmFresh recipes

#FarmersMarketWeek Monday Recipes

Aunt Mary’s Refrigerator Bread & Butter Pickles by Corn, Beans, Pigs & Kids
BBQ Corn on the Cob with dilled butter by Red Cottage Chronicles
Beef Tacos with Peppers, Onions & Salsa Verde by Books n’ Cooks
Blistered Tomato Dutch Baby by A Kitchen Hoor’s Adventures
Blueberry Crisp for Two by Family Around The Table
Blueberry Scones by The Freshman Cook
Cherry Stout Jam by The Redhead Baker
Farmer’s Market Breakfast Casserole by New South Charm
Freshly Dug Potato Salad by Culinary Adventures with Camilla
Intro post by Bear & Bug Eats
Israeli Salad by Caroline’s Cooking
Marinated Mozzarella and Tomato Appetizers by Jolene’s Recipe Journal
Peach and Blueberry Overnight Oats by Simple and Savory
Peach Bourbon Jam by Feeding Big
Peaches and Cream Overnight Oats by Cooking with Carlee
Strawberry Mango Jam by Palatable Pastime
Summer Veggies & Kielbasa Sheet Pan Dinner by Tip Garden

Blueberry Crisp for Two is a delicious date night at home dessert.

Polynesian Chicken Wings #TailgateParty

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Polynesian chicken wings are great for a tailgate party.We are on the cusp of football season and you know what that means – tailgate party time! Polynesian chicken wings are full of flavor, are easy to keep warm and make delicious game day food. Plus, who doesn’t love a good wing recipe?

I found a version of this recipe in an old cookbook of mine. The sauce ingredients weren’t really what suited our tastes so I set out to alter them. At first I had called them Hawaiian chicken wings but after we tasted them we decided the flavors were more Polynesian. I made them for my husband and me, although my son did taste one and wished he had a plate full. Next time, because there will be a next time they were so yummy! It’s also an easy recipe to increase the number of servings and double the sauce ingredients. If you’re serving them for game day at home, keep them warm in a slow cooker with some extra sauce in it.

Pineapple juice is something we always have in the house. My oldest son loves to drink it and I like it in mixed drinks. Since I’ve also been trying to recreate some of our favorite Chinese take-out meals, I now always have teriyaki on hand. The combination seemed like a match made in heaven and, honestly, it did not disappoint.

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Polynesian Chicken Wings

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 2 servings (10 wings each)

Polynesian Chicken Wings

Ingredients

  • 20 chicken wings, separated into wing and drumette
  • 6 ounces pineapple juice
  • 1/4 cup teriyaki marinade and sauce
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 cloves garlic, finely chopped
  • Non-stick cooking spray

Instructions

  1. Line a large rimmed baking sheet with aluminum foil and spray with non-stick cooking spray. Place wings in single layer on baking sheet. Set aside.
  2. Preheat oven to 350 degrees F.
  3. In a saucepan combine pineapple juice, teriyaki sauce, honey, brown sugar and garlic. Bring to a boil over medium heat, stirring occasionally.
  4. Remove marinade from heat and spoon sauce over each wing, reserving some for later.
  5. Bake wings in preheated oven for 25 minutes. Remove from oven and turn each wing over. Spoon remaining sauce over wings. Return to oven to back for about 25 - 30 more minutes or until internal temperature reaches 160 degrees F and juices are clear.
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Thank you to Anne from Simple and Savory for hosting this fun tailgate party event.

Related articles:

Raspberry Glazed Chicken Wings
Raspberry Glazed Chicken Wings
Cranberry BBQ wings
Cranberry BBQ Wings
Football Food RoundUp

 

 

 

Polynesian chicken wings are full of flavor and are delicious for a tailgate party.

 

Barbecue Bacon Cheddar Chicken

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Barbecue Bacon Cheddar Chicken is an easy weeknight dinner. It’s said that bacon makes everything better. I tend to agree. If you ask just about anyone that comes to visit us, they will tell you I serve at least one dish that includes bacon. My brother tells me I need to write a bacon cookbook. When searching the Taste of Home website recently for something to make with chicken breasts I had defrosted I stumbled across a recipe for bacon cheddar chicken. So that’s this week’s Taste of Home Tuesday recipe. I changed the name because I think it’s important to mention that barbecue sauce is involved. It certainly adds another layer of flavor.

When I told my family what I was making, honestly, they said it didn’t sound very good. I think they only decided it was a go when I said bacon was involved. It’s actually a very easy recipe to make. Just make sure you pound the chicken so it’s even and will cook evenly. You could use cutlets that are usually thinner and more even but they are also more expensive. I’m happy to save the money and do a little kitchen prep work myself. If you prefer you can cut up the bacon and cook it but I find crumbling it after cooking to be easier. Do whatever works for you. I used shredded sharp white cheddar cheese but you could use a colby jack, pepper jack for some heat or traditional cheddar. You can use any barbecue sauce your family enjoys. Just keep in mind what would pair well with the cheese. You may not want a spicy sauce with a spicy cheese. The idea is to compliment. This dish is easy enough for a busy weeknight but also impressive enough for entertaining company.

So join me and two of my fellow volunteer field editors as we share delicious recipes for Taste of Home Tuesday. Jolene’s Recipe Journal is shaping fire and ice pickles. Don’t they sound delicious on a burger? Making the Most of Naptime shares chicken parmesan slider bake. They would be perfect for a weekend lunch or game day for upcoming football season.

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Barbecue Bacon Cheddar Chicken

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 4 servings

Barbecue Bacon Cheddar Chicken

Ingredients

  • 4 strips bacon, cooked and crumbled
  • 4 boneless skinless chicken breast halves, pounded evenly
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup barbecue sauce
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 350°. In an ovenproof skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels and reserve drippings.
  2. Sprinkle chicken with salt and pepper. In same pan, brown chicken in drippings over medium heat, until chicken starts to brown on each side. Brush with 1/3 cup barbecue sauce. Transfer to oven and bake until a thermometer reads 160 - 165 degrees F.
  3. Sprinkle with bacon and then the cheese. Bake until cheese is melted, about 5 minutes.
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Recipe adapted from Taste of Home.

Family Around The Table Barbecue Bacon Cheddar Chicken
Jolene’s Recipe Journal Fire & Ice Pickles 
Making the Most of Naptime Chicken Parmesan Slider Bake
 

Impress friends with barbecue bacon cheddar chicken when entertaining.

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