Wednesday, February 22, 2012

Slow Cooked

One of my favorite meals is one that can in turn be made into many meals. It just seems to make life easier. There are some delicious Pampered Chef recipes using chicken and ground beef that you divide, place in freezer bags, add a few ingredients and freeze. I like to make 3-5 of these for friends who just had a loved on pass away. I also like to make dinner for friends who had babies. It is kind of the only thing I feel like I can offer, I have kids of my own. Going to see someone who just had a baby with little germ covered preschoolers isn't always a great option. But dropping off dinner seems to be appriciated.
I have a good freind who is due next week and had placed a request for a 'trifecta' cornbread I made at the last BBQ she attended. At the time of the request I had a 10 pound pork butt in the slow cooker that had just come out of  a salt water/ molasses brine. So I offered pulled pork sandwiches and cornbread, and she got excited!
I fed the family this delicious pulled pork last night. Big Girl J enjoyed it so much, she asked me if she could have more of the slimey chicken. As much as I was enjoying the pulled pork, I instantly became full. I just couldn't do it any more. I know it seems ridiculous, but to be fair, my plate was almost empty. I was not going to get seconds.
After dinner, I stood in the kitchen for a little bit, with two forks, shredding the left overs. I finished with about five, one pound baggies of pulled pork. Two of them got a health dose of BBQ sauce poured over top and three stayed plain. This makes a quick weekend meal of pulled pork sandwiches for us and the other bag for my friend. I will also be able to make pulled pork enchilladas, and other favorites! But I will not be cruel with all this food talk and not leave you with the trifecta corn bread recipe:
1 box of corn bread mix
1 can cream corn
1 can whole kernal corn
16 oz sour cream
1 small can green chilies
2 eggs
Mix, cook, enjoy!

2 comments:

  1. Out of the mouths of babes!
    Thanks for the recipe. It sounds really good.

    ReplyDelete