Category Archives: sandwiches

On the Menu This Week: Anna’s Amazing Pulled Pork Recipe

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This week I’ll be making this dish for my dear hubby for sure. He’s all out of lunch
portions of his favourite… Hickory Smoked Pulled Pork!
(pictures posted later)

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2 to 3lbs. Pork Loin Roast

2 tbsp. Dark Sesame Oil

591mL bottle of Mug Rootbeer

3 tbsp. Colgin’s Liquid Smoke – natural hickory

1 bottle Tony Roma’s Hickory BBQ Sauce

½ cup Frank’s Hot Sauce

8 D’Italiano Hamburger Buns

2 tsp. Salt

2 tsp. Pepper

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1.     Preheat your crock-pot on High while prepping the ingredients.

2.     Cut your roast into small fist sized pieces and place in your crock-pot.

3.     Coat your roast in Sesame Oil, and sprinkle liberally with salt and pepper flipping the meat around to coat.

4.     Add a full bottle of Root-beer, we prefer the Mug brand, but I am sure that any brand would work just as well.

5.     Add the Liquid Smoke, and stir mixture well before covering the crock-pot.

6.     Cook on High for 1 hour, then reduce your crock-pot’s temperature to Low for 5 to 6 hours.

7.     Add 1/3 bottle of BBQ Sauce, again we prefer it with the Tony Roma’s sauce, but any type would work.

8.     Cook for an additional 90 minutes.

9.     Remove meat from its liquid and place in large bowl.

10.     Turn off your crock-pot and discard the liquid.

11.  Using two forks pull the pork apart.

12.  Grind a generous amount of pepper over the meat.

13.  Add all of the remaining BBQ Sauce and Hot Sauce. Stir minimally to coat the meat.

14.  Cover and microwave the bowl for 2 minutes to warm and activate the sauces.

15.  Serve over sturdy hamburger buns. Makes 8 portions.

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Perfect for game day, or as an appetizer! This recipe freezes really well in individual servings, and makes awesome hot lunches with the addition of a fresh hamburger bun.

What is your go to pulled pork recipe?
Please click “Leave a Comment” below and share with me.

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Mexi-Chicken Crescent Rolls

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So I took the plunged and picked up some Pillsbury Crescent Rolls during my weekly grocery excursion. And today I decided was the day to finally make an attempt at one of Pinterest’s most Pinned recipes using the crescent rolls.

These Mexi-Chicken Crescent Rolls were SO delicious, and got two thumbs up from my husband!

These Mexi-Chicken Crescent Rolls were SO delicious, and got two thumbs up from my husband!

As I love all things Mexican, it seemed a
natural choice to create a Mexi-Chicken stuffing.

These were so easy and quick to make for a simple Saturday lunch. I hope you enjoy them as much as we did.

These were so easy and quick to make for a simple Saturday lunch. I hope you enjoy them as much as we did.

Mexi-Chicken Crescent Rolls

(makes 8 rolls)

1 tube Grands Pillsbury Crescent Rolls

1 Chicken Breast, uncooked

½ cup Spicy Clamato Juice (or Tomato Juice)

2 tbsp. Spicy Salsa

¾ cup Light Mayo

1/3 cup Sharp Cheddar Cheese, fine-grated

1/8 cup Jalapeno Peppers, minced
Taco Seasoning

Salt & Pepper

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  1. Slice your chicken breast into strips.
  2. Cook the chicken slices in non-stick frying pan (no oil) for 3 minutes each side. Sprinkle ½ tsp. of each – taco seasoning, salt and pepper over the slices.
  3. When flipping the chicken, add the salsa and juice to the pan. Cook for 2 more minutes.
  4. Remove chicken from pan, and dice it into very small bite-sized pieces, and let cool.
  5. Preheat oven to 375*F.
  6. Mix together mayo, cheese, jalapenos, and cooled chicken pieces in a bowl, add a bit of the cooked salsa/tomato liquid for flavour, about 1 tbsp will do the trick.
  7. Open and unwrap your crescent rolls. Cut each triangle length-wise to form two, long triangles.
  8. Place one teaspoon of your chicken mixture on the wider end of each triangle. I like to use my “Martha” gelato scoop for this step.
  9. Roll up each triangle from wide to narrow end, and place on a cookie sheet with Silpat or sprayed with Pam cooking spray. I sprinkled my crescent rolls with poppy seeds for decoration.
  10. Bake for 14 minutes. Remove and let cool for 5 minutes. And enjoy!

This made for a very impressive lunch for hubby and I yesterday. I’ll definitely be making these again. Finally I understand what all the fuss was about on Pinterest in regards to these stuffed crescent rolls.

What do you use Pillsbury Crescent Rolls for?
Please feel free to share your Comments below.

Quick Italian Sausage Sloppy Joes

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Thank you Johnsonville for bringing out loose-form Italian Sausage meat! I don’t know about you… but I always detested having to take the sausage meat out of the casings. Here’s a quickie 5-minute meal, and my quickly written blog post.

5-Minute Italian Sausage Sloppy Joes with Feta and Dill Pickles

5-Minute Italian Sausage Sloppy Joes with Feta Cheese and Dill Pickles on the side

I had defrosted this spicy sausage meat last night, and used about half of it on our homemade pizza. It added just the right zing!

However, I was left with about half a package to cook up today along with some thinly sliced onions. Now… what to make for lunch?

I was inspired to create a twist on one of my favourite, childhood  lunches – Sloppy Joes. Typically, I use ground beef and Heinz’s Chili Sauce to make mine on toasted buns. But today… I tried something different.

In a nutshell, here’s what I did…
1. Place meat in fry pan, and use your potato masher to break it up.

2. Add the sliced onions, and fry together with a squeeze of Sriracha and Worcestershire Sauce.

3. Slather Toasted Garlic and Horseradish Dip on the buns.

A new find while traveling last summer from Robert Rothschild Farm.

A new find while traveling last summer from Robert Rothschild Farm.

4. Top the buns with the cooked meat and onion mixture, and feta (mine was homemade – salty-goodness).

5. Serve with a side of dill pickles. I like to crinkle-cut mine!

Best thing I ever bought at Ikea - a veggie crinkle cutter.

Best thing I ever bought at Ikea – a veggie crinkle cutter.

Hope you love it as much as I do!

How do you make your Sloppy Joes?
Please feel free to share in the comments section below.

Learn how to make your own cheese from scratch,
check out my instructor’s easy-to-follow RECIPES.