Sunday, April 29, 2012

Simple Southern Pulled Pork BBQ

I am a central Illinois girl born and raised who married a good old West Virginia boy.  Moving to this Wild and Wonderful state was quite an adjustment for me and not just because they seem to speak a different language.
*sidenote, did you know when you go to the grocery store in the south you put groceries in a buggy not a you do, you are welcome*
About 80% of food here in the south seems to fall into one of four categories:

1) Biscuits
2) Hot Dogs (dressed with chili and slaw)
3) fried
4) pulled pork BBQ

Here in West-By-God they take these four categories very seriously, almost as seriously as they do their college football. Of course everyone here has a family recipe for pulled pork BBQ that has been passed down for generations that usually requires 48 hours of prep/cooking in fact my husbands family has an amazing one that I might be persuaded to share at a later time but for now I am going to share my simple Southern Boy approved Pulled Pork BBQ recipe that requires only two ingredients that are more than likely already in your pantry.

it's ok to drool....I won't tell

You will need:
-2 lb Pork Butt Roast (this is the best to use, but any pork roast i am sure will work)
- bottle of Sweet Baby Rays BBQ sauce (if you have a favorite BBQ in your house, use that, but being an Illinois girl, there is no other BBQ sauce than SBR)
-can of pineapple slices

*This recipe is for a two pound roast,with larger roasts you may need to double up on ingredients.*

 Step One:
Grab your crock pot and add roast, bottle of BBQ sauce and one BBQ bottle full of water (empty bottle then fill with water and pour in)

 Step Two:
Set crock pot on high and let cook for around 4-6 hours until roast falls apart with fork.

 Step Three:
shred roast with fork and add can of pineapple (undrained), let mingle for at least an hour then ladle out into a serving dish leaving excess liquid and pineapple in crock pot , I then pour this sauce into a freezer bag with a bag of Armour meat balls and freeze for a future meal :)

That's it! I have not made this as a freezer meal yet but I will soon and I will be sure to post an update and let you know how it goes.

 ENJOY Y'ALL!!  (that means everyone)

Thursday, April 26, 2012

Chicken Crescent Bundles (kid friendly freezer meal)

I had to start this blog out with a bang so I decided the first recipe that I had to post was the Chicken Crescent Bundles. I originally found this recipe on one of my absolute favorite blogs, The Virtuous Wife , if you have not checked out her blog you should, she is amazing. All props go to her for this recipe it is one of the only recipes I have found online that didn't need much tweaking to meet my family's needs.

You will need:

1 package (8 ounces) Cream Cheese (softened) OR 8 oz flavored Philadelphia cream cheese (garden vegetable,chive & onion, sun-dried tomato & basil...if your family likes one of these go for it!)
4 tablespoons butter, melted, divided
1 tablespoon favorite seasoning blend (most families have a go to seasoning,omit if using flavored cream cheese)
2 tablespoons milk
1/2 teaspoon salt
3 cups shredded cooked chicken
1/2 can cream of chicken soup
2 tubes (8 ounces each) refrigerated crescent rolls
1-2 cups stuffing mix or croutons

 Step One:

Beat: Cream cheese, 2 Tbsp melted butter, seasoning, and milk. Do this with a mixer or your arm will fall off...I've seen it happen, its not pretty.

 Step Two:

Mix In: Shredded chicken and cream of chicken soup until everything is mingling nicely.

Step Three:
Unroll a tube of crescent rolls and separate into four rectangles pinching the diagonal seams closed.

Step Four:
 Glob (technical terms here) mixture into center of rectangles, i use a cookie scoop and add two scoops each (about two tablespoons).

 Step Five:
Grab opposite corners and give them a swirl at the center of the bundle. Repeat with the other corners, tucking in any openings on the sides to seal it up. Repeat steps 3-5 for second can of crescent rolls and place all 8 bundles on a cookie sheet.

It's sort of like swirled icecream...only with chicken, NUMMY

Step Six:
Don't worry if all your bundles aren't the exact same, they will still taste amazing besides this blog is for tackling sensory issues, address OCD problems while doing something less important like laundry.

Drizzle: each bundle with the remaining melted butter, top with a handful of dry stuffing mix or croutons and press down gently to make sure they are secured to the bundle.

To Freeze:
If you intend to make this a freezer meal, put the baking sheet in the freezer and flash freeze. Once frozen, place in labeled Ziploc bag.

To Bake:
If you are preparing these right away simply pop into the oven, 350 degrees for 20-25 minutes until crescent roll is cooked completely and is golden brown.
If you are preparing them from the freezer, thaw completely overnight or during the day before baking 350 degrees for 20-25 minutes.