Tuesday, April 5, 2011

Slow Cooker Root Beer Pulled Pork

  • 1 (2 pound) pork shoulder roast (doesn't have to be exactly 2 pounds; I made it with an almost 3 pounder)
  • 1 (12 fluid ounce) can or bottle root beer 
  • 1 (18 ounce) bottle your favorite barbecue sauce
  • 8 hamburger buns, split and lightly toasted

  • Place the pork in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. (I left mine on low for about 9 hours, and it turned out just fine. I think it depends on how much root beer you put over the top) Drain well. Stir in barbecue sauce. Serve over hamburger buns.
This is some deeelicious pulled pork. Serve with oven-baked potato wedges or other potatoes and corn.

p.s. You'll have plenty of leftovers. ;)

Adapted from this recipe at

Monday, April 4, 2011

Skillet Chicken Cordon Bleu

It doesn't really photograph well . . .
I was surprised how much this tasted like the real deal. It was super quick and easy, so try it out. I would give it about 3.75 stars. We served it over rice, but I'm sure it would be good over egg noodles too.

  • 1 T butter
  • 2 boneless, skinless chicken breasts, cubed
  • 1/4 C chicken broth
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/2 C shredded Swiss cheese
  • 1/2 C diced ham
  • 1/2 C Italian cheese blend (optional)
  • salt and pepper to taste
  • few dashes of garlic powder
  1. Cook chicken in butter over medium-high heat until browned. Remove chicken; set aside.
  2. Glaze pan with chicken broth. Add soup, ham, cheese, garlic powder; stir together; heat to boiling, stirring often to avoid burning.
  3. Add chicken; stir. Cover and cook for 5 to 7 minutes until chicken is fully cooked. Add salt and pepper if necessary.
  4. Serve over rice or egg noodles
Makes 4 servings

Adapted from this recipe from

Some notes:
I just used sliced deli ham Swiss that I cut up and mixed in. It was cheaper that way. I used 6 slices of Swiss and about 6 slices of ham. The original recipe calls for white wine instead of chicken broth. I didn't have any wine, so the chicken broth worked fine for me. If you have white grape juice, you could substitute that, as well.
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