I know, I know, I have given you lots of meatball recipes, however, you can never have enough of these little buggers and these are so good they are worth it! And of course, how easy is it to put everything in your crock pot and forget about it? Am I right? I usually like to make home made meatballs, however, for this one I used store bought which added to the easiness…
Sweet & Sour Meatballs-Crock Pot
1 (10 ounce) jar sweet and sour sauce
1/4 cup brown sugar
1/4 cup soy sauce
1/2 teaspoon garlic powder
1 medium red pepper-chopped
1 medium onion-diced
1 (8 ounce) can pineapple chunks-drained
1 (14 ounce) bag frozen meatballs
Mix all ingredients together and cook in crock pot LOW 7-8 hours or HIGH 4-5 hours.
I know I share with you many salsa recipes, but this is by far the EASIEST one I have ever made and only takes a few ingredients! If you have a garden this summer, I would suggest making a bunch of this up to freeze for freshness all winter long….
Fresh Tomato Salsa
1 pound ripe tomatoes, seeded and diced
Juice of 1/2 lime
bunch of fresh cilantro-finely chopped
1/2 red onion-minced
1 clove garlic-minced
1/2 medium jalapeno-seeded and minced
Salt and pepper-to taste
In a medium plastic or glass bowl, stir together tomatoes and the next 5 ingredients. Season with salt and pepper.
**Will last 1 week in an airtight container in the refrigerator.
I got this recipe out of the latest Cooking with Paula Deen Magazine and just knew it would be so good on a pulled pork sandwich. And it didn’t disappoint! She serves it on a cheeseburger, but it was equally as good on the pork…
1/2 cup tightly packed parsley leaves
1/4 cup packed cilantro leaves
3 tablespoons white wine vinegar
3 tablespoons olive oil
1 tablespoon bottled minced garlic
1 tablespoon minced shallot
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1 (10 ounce) bag coleslaw
In the container of a food processor, combine the first 8 ingredients. Process until finely minced.
In a medium bowl, combine the coleslaw and parsley mixture, tossing gently to coat. Serve immediately.
Paula Deen Magazine, March, 2013
A big Welcome to everyone stopping by today from Recipe Chart!!
I have a favorite pulled pork recipe, but I also love a real vinegary sauce-like the southerners eat their pulled pork. I came across this recipe and just knew I would love it, and I did! It’s super vinegary and makes a great accompaniment to a plain pork, top it with the chimichurri coleslaw (to be posted on Friday) and it’s a real hit…
East Carolina Barbecue Sauce & Easy Pulled Pork
1 1/2 cups cider vinegar
2 tablespoons molasses
1 tablespoon ground dry mustard
1/2 cup butter
1/2 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1 cup dark brown sugar
4 teaspoons cornstarch
1-7 pound pork shoulder
3 cups water
In a saucepan over medium heat, mix the first 7 ingredients. Bring to a boil. Mix 4 teaspoons cornstarch and 4 teaspoon water and slowly add to the sauce; simmer 1 minute. Let cool and then pour into a plastic squeeze bottle. Pour over pulled pork.
For the pork, add the rest of the ingredients (using spices in amounts that you like) into a crock pot and cook on LOW overnight (about 11-12 hours). Remove to a cutting board and shred with a fork.
adapted from www.allrecipes.com
This recipe makes for a perfect accompaniment to the previous post of corned beef, however don’t let the Irish holiday be the only time you make this, because if you like potatoes and cabbage, you will probably find yourself making this often! If you don’t like them, well I’m sorry about that–we can’t all be alike, what fun would that be…
Colcannon-Potatoes and Cabbage
1/2 head of cabbage-quartered
4 potatoes-peeled and quartered
4 slices bacon-cut into 1 inch pieces
1/4 cup half and half
2 tablespoons butter
Salt & pepper-to taste
In a large pot over high heat, bring about 4 cups water to a boil, add in the cabbage and potatoes and boil for about 25-30 minutes or until tender. Remove the cabbage and shred. Mash the potatoes in a medium bowl; set aside.
Meanwhile, in a frying pan, cook the bacon until crisp; set aside.
Add the onions to the bacon grease and saute until tender. Add the cabbage and saute until the liquid disappears.
Add the cabbage and onions to the mashed potatoes and then add in the rest of the ingredients.
Serve along side the Corned Beef Recipe from previous post
Adapted from www.closetcooking.com