This is a Winner! Pulled Pork You Dream About

I am back with a Winner! I know, I have heard it all before.. a slow cooker recipe?!  Really?!?  I am not using that contraption.  I am a serious cook!  Well, let me tell you, to one serious cook from another not so serious cook.  You need a slow cooker.  If you are anything like me, you are a busy person and a slow cooker (crockpot) makes dinner happen any day of the week.   I get it, most slow cooker meals are recipes that call for meats that can take a beating and can come out heavy, dull, mushy, unappealing and lacking flavor.  Trust me on this, I will not let you make something, and then have to eat it, unless I know first hand it is worthy the 10-12 hours in a gosh darn contraption.  One such meal is the Pulled Pork. It is a tried and true family favorite.  It is four ingredients.. YES FOUR(!).. and the easiest thing you will ever make. It needs a little extra time to marinate in the BBQ sauce (we only use Sweet Baby Ray’s) so read the recipe.  Make the coleslaw, pile it all on a Martin’s Potato Roll and you will be in HEAVEN. Look at that .. TWO recipes in one.. you are set!

I have a HUGE favor to ask of those of you who do use a slow cooker… have a tried and true recipe that tastes really good?  Please share below in the comments.  We all thank you!

Looking for an easy, delicious Pulled Pork Recipe? This winner recipe Ridgely Brode makes for her family and shares on Ridgely's Radar is not to be missed!

 

Looking for an easy, delicious Pulled Pork Recipe? This winner recipe Ridgely Brode makes for her family and shares on Ridgely's Radar is not to be missed!

Pulled Pork Slow Cooker
 
Author:
Recipe type: Main
Cuisine: American
Ingredients
  • 4 lbs Pork Shoulder or Butt
  • 2 large or 3 small Onions, sliced
  • 1 cup Ginger Ale
  • ½ of 28 oz bottle of Sweet Baby Ray's Barbecue Sauce
Instructions
  1. Layer half of the sliced onions on the bottom of your slow cooker.
  2. Place the pork on top of the onions and then cover with the remaining sliced onions.
  3. Pour the ginger ale over the pork and onions.
  4. Cover the slow cooker, set the temperature to low and let it cook for 12 hours.
  5. Pull the pork out of the slow cooker and put on a rimmed cookie sheet.
  6. Either strain the onion liquid in a colander or pick out the onions and set aside Be careful, there may be some bones that you should take out.
  7. Take two forks and shred the pork, removing the fat, any bones and taking the good meat.
  8. Put the shredded pork and onions back into the slow cooker.
  9. Cover the pork with Sweet Baby Ray's Barbecue Sauce (the 4th ingredient!), using almost half of a 28 oz bottle. Mix it all together, cover and cook on low for 6 hours.
  10. We serve on Martin’s potato rolls with coleslaw
Notes
Pulled Pork takes a little more cooking time than the average slow cooker recipe but it only has 4 ingredients! Note: Be prepared, it takes 12 hours for the pork to cook before shredding so we usually put it all together and cook it overnight. When we wake up, we shred the meat and put it back in the slow cooker for another 6 hours.

 

Looking for an easy, delicious Pulled Pork Recipe? This winner recipe Ridgely Brode makes for her family and shares on Ridgely's Radar is not to be missed!

Classic Cole Slaw
 
Author:
Recipe type: Side
Ingredients
  • 1 bag Dole Classic Coleslaw
  • 1 cup Mayonnaise
  • 2 tablespoons White Wine Vinegar
  • 1 tablespoon Sugar
  • 2 teaspoons Dijon Mustard
  • skim milk to thin it out.
Instructions
  1. Whisk Mayonnaise, Vinegar, Sugar and Mustard in a bowl until combined.
  2. If it is too thick, add the Milk to thin it out
  3. Place Ingredients of Cole Slaw bag in a serving bowl
  4. Add a portion of the Mayonnaise mixture and toss to coat the cabbage.
  5. Depending how much dressing you like on your salad, add more dressing until you are happy with the flavor.
  6. Chill in refrigerator until ready to serve

Looking for an easy, delicious Pulled Pork Recipe? This winner recipe Ridgely Brode makes for her family and shares on Ridgely's Radar is not to be missed!

 

 

Asian Inspired Cole Slaw

Following up to my post from yesterday, I wanted to share the salad that Steve made alongside the Turkey Mini Meatloaves with Chili Sesame Glaze.  It was an Asian inspired Cole Slaw that was the perfect complement to the spicy meatloaf.  The cool, crunchy cabbage with sesame seeds, sliced almonds and ramen noodles dressed in a vinaigrette with rice vinegar was just what was needed to clear the palate and get ready for the next bite of the meatloaf.  It is an easy recipe to make for anytime you want something a little different or do not want a traditional mayonnaise cole slaw.  Check back soon to see what else Steve will be cooking for us!

Asian Inspired Cole Slaw | Ridgely's Radar

 

Asian Cole Slaw | Ridgely's Radar

 

Asian Cole Slaw | Ridgely's Radar

Asian Cole Slaw
 
Author:
Recipe type: Salad
Ingredients
  • 1# bag of Cole Slaw Mix
  • ⅓ - ½ cups of Sliced Almonds
  • 1-2 packages of the Ramen Soup Mix (I prefer the chicken flavor, if using the package variety discard the flavoring package, if using the soup bowl variety, discard the freeze dried carrots and peas)
  • 2-3 Tablespoons of Sesame Seeds (if you can find the ones that are already toasted I use those)
  • 2 Tablespoons of Sugar (I use Splenda for a lower calorie version)
  • 3 Tablespoons of Vinegar - I prefer rice vinegar but you could use apple cider or white as well
  • ¼ cup Canola Oil
  • Salt and pepper
Instructions
  1. Toast the almonds in a dry skillet over medium heat until lightly brown
  2. (careful not to burn them). If you are using un-toasted sesame seeds put them in with the almonds to toast them as well.
  3. Whisk together the vinegar, oil, sugar, salt and pepper.
  4. Just prior to serving, place the cabbage mix in a large bowl, mix in the dressing mix, add the almonds and sesame seeds and then break up the ramen noodles and spread them over the top. Give the mixture one last stir to incorporate all of the ingredients.

Turkey Mini Meatloaves With Chili Sesame Glaze and Asian Inspired Cole Slaw | Ridgely's Radar

to buy:  Juliska Bamboo Dinner Plates  /  Juliska Bamboo Flatware  /  Juliska Florence Medium Tumbler

 

Chicken Salad Sandwiches

We spend many weekends in the Summer going down to our local beach with a picnic dinner.  It is hard to come up with easy to make, easy to eat meals that travel well.  On a recent evening, I was in charge of the main dish and couldn’t think of anything to make other than sandwiches.  I figured I could wrap them in paper and we wouldn’t need plates or utensils.  I made Ina Garten’s Chicken Salad with tarragon and celery.  Talk about a simple recipe that packs lots of flavor and a little crunch! The recipe called for adding mayonnaise to the bread but I felt the salad was already dressed enough and am glad I didn’t add more to the bread.  I changed up the spring mix to romaine for a little extra crunch and swapped out the multi grain bread for soft rolls.  They were a huge hit!  Luckily, I made extra and we enjoyed it the next day for lunch. Need other picnic ideas?  Check out this post and this one for recipes.

 

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Recipe: Chicken Salad

Roasted Shrimp Salad

Last weekend, to celebrate the start of Summer we took a picnic down to our local beach at sunset.  It had been a really hot day and to sit by the water, with the cool breeze, was such a treat.  We brought tons of store bought appetizers and I made a Roasted Shrimp Salad for our main meal.  I wanted something quick to assemble and easy to eat, it accomplished both tasks and was also really yummy.  As you can see in the pictures, I served it in individual jars, but after the fact, my husband and I both felt it would have been better as either a sandwich or on a bed of lettuce.  It was very good on its own but it needed something else.  I will definitely be making it again and will stop back to leave an update when I do.

Roasted Shrimp Salad | Ridgely's Radar

Roasted Shrimp Salad | Ridgely's Radar

Roasted Shrimp Salad | Ridgely's Radar

Roasted Shrimp Salad | Ridgely's Radar

Roasted Shrimp Salad | Ridgely's Radar

recipe:  Roasted Shrimp Salad, Govino Wine Glasses, Ball wide mouth jars

Slow Cooker Chicken Soup

As many of you know, I am crazy for my slow cooker and thought why not make chicken soup in it?!? Nothing makes me happier than getting up in the morning and layering an assortment of ingredients into my slow cooker, turning it on and coming back eight hours later to dish up dinner. How could anyone not like that?  It is so easy and if you have a tried and true delicious recipe (see suggestions here), you can’t go wrong. With that thought, I am always hunting for new recipes to add to my rotation.  Last weekend I made Paleo Crock Pot Chicken Soup with rice.  It was the perfect lunch that both my husband and I really enjoyed.  It would be just what the doctor ordered if you were home sick and wanted your Mothers homemade chicken soup. I am going to make another batch to put in my freezer to have on hand in case anyone is craving a little TLC…

Ridgely Brode makes Chicken Soup is her Slow Cooker on her blog Ridgely's RadarRidgely Brode makes Chicken Soup is her Slow Cooker on her blog Ridgely's Radar

 

 
Paleo Crock Pot Chicken Soup
Author:
Recipe type: Soup
Cuisine: Paleo
Serves: 4-6
Ingredients
  • 1 medium onion, chopped
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon herbes de Provence, or several sprigs fresh herbs
  • 2 organic chicken breasts, bone-in, skin-on
  • 2 organic chicken thighs, bone-in, skin-on
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground pepper
  • 3-4 cups filtered water
Instructions
  1. Layer all ingredients in crock pot in order listed, making sure chicken is bone side down on top of vegetables. Add enough water to cover vegetables and come half way up chicken, between 3 and 4 cups.
  2. Cook on low for 6-8 hours.
  3. Remove chicken and let cool slightly. Remove skin and bones. Shred chicken meat and add back to soup in crock pot. Adjust seasonings, reheat, and serve.
Notes
I added a cup of cooked rice after it was finished cooking.

Ridgely Brode makes Chicken Soup is her Slow Cooker on her blog Ridgely's Radar

For inspiration and products shop the slide show:

 

PS. Check out the RECIPES page for more Slow Cooker recipes.

 

Curry Chicken Salad

I find making lunch on the weekends a challenge especially with all the chores, errands, blogging, and activities we have going on.  I want to take a minute and eat something delicious, but more often than not I am grabbing something on the run.  Why is it easier to make a pb&j or hot dog than a salad?? Turns out it isn’t as hard as you think to make a yummy lunch in just about the same time you can boil a hot dog!  On my Saturday morning grocery run I bought a rotisserie chicken, which I let cool on the counter when I got home, put the slivered almonds in the toaster oven and mixed together the dressing.  It took maybe 10 minutes max to put it all together and then into the refrigerator to cool.  I set the table and went about my chores.  I have to say I was very happy with the results and we had a delicious lunch, if I don’t say so myself. Now I have a recipe in my back pocket for when I want to impress a guest or when my family comes calling. Which reminds me, this would be a very nice lunch to serve your Mother for Mother’s Day…

Curry Chicken Salad (1) | Ridgely's Radar

Curry Chicken Salad (2) | Ridgely's Radar

Curry Chicken Salad (3) | Ridgely's Radar

Curry Chicken Salad Condiments | Ridgely's Radar

Curry Chicken Salad (4) | Ridgely's Radar

Curry Chicken Salad
 
Prep time
Total time
 
Author:
Recipe type: Salad
Serves: 4 servings
Ingredients
  • ½ cup mayonnaise
  • 1 teaspoon curry powder
  • 2 scallions, white and green parts chopped (more for garnish)
  • pinch of salt
  • pinch of fresh pepper
  • ¼ cup slivered almonds, toasted
  • ¼ cup golden raisins
  • 2 cups cooked chicken in bite size cubes, I used a Rotisserie Chicken
  • Mango Chutney on the side
  • Boston or bib lettuce or endive
  • garnish: scallions, raisins, slivered almonds
Instructions
  1. In a medium size bowl combine mayonnaise, curry powder, salt and pepper with a whisk.
  2. Add scallions, toasted slivered almonds and raisins mix until combined with a spoon.
  3. Carefully stir in cubed chicken breast.
  4. Cover and refrigerate for at least one hour. until ready to serve. I prefer it cold that room and the curry sauce gets better if it sits together for a little time.
  5. Serve on a bed of lettuce with a sprinkle of scallions, almonds and raisins for garnish
Notes
I served with toasted pita bread.
Nutrition Information
Serving size: 4

Curry Chicken Salad (5) | Ridgely's Radar