Chicken & Artichoke Pesto Pasta

I made this tonight and we really liked it.  I've combined a few recipes and some store ought shortcuts to make this really simple.

Ingredients:

1 chicken breast, sliced thinly 

1 small jar of marinated artichoke hearts (mine was 7.5 Oz) (I drained most if the liquid out)

2tsp. Minced garlic 

1 small jar of traditional pesto

1/4 cup shredded mozzarella cheese

3-4 tablespoons of sun dried tomatoes in oil

1/2 cup milk ( I used 2 %)

1-2 tablespoon of oil

Salt and pepper

2 tsp. Mrs. Dash original

1 tablespoon of dried minced onions

3/4 pound of angel hair pasta

1/2 cup of Texas pecans

Put pasta on to boil in well salted water.  Cook until just under al dente.

Put oil in a large medium high sauté pan.  Add chicken and salt and pepper the chicken.   Cook until about 3/4 done then add garlic and Mrs. Dash.  Continue to stir for about a minute then pour in the artichokes and sun dried tomatoes.  Continue stirring another 2 minutes.  Add the cooked pasta and stir.  Next, add half the pesto jar (or more if you want more) and stir until it is all covered and mixed well, stir in milk and cook another minute or two, stir in pecans.  Turn off the heat and then add in the cheese and stir.  Serve with a green salad and garlic bread. Serves 4 and could easily be doubled.

Pancake Squares

I just made these this morning and they are super easy and good...two of my favorite combinations!

Pancake Squares 

The original recipe comes from this blog http://www.bigredkitchen.com/2008/08/pancake-squares/

I tweaked it a tiny but and doubled the below recipe to make a 9x13 sized pan and I think I probably 

Could have put it in a bigger pan for shorter pancakes.  These were big and fluffy and good and great with fruit and any of your favorite toppings.  We had them with fruit smoothies and they were great!

One thing I really love about this recipe is that everyone can eat at the same time and you are not having to make 

Batches and batches...and spending forever in the kitchen.

If you have egg allergies in your group, I think you could use an egg substitute with this without any problems.

Ingredients

3/4 cup milk
2 T. melted butter
1 large egg
1 T. sugar
1 cup flour
2 t. baking powder

1/2 tsp. vanilla

1/4 t. salt

Preheat oven to 350°. Lightly grease an 8×8 baking dish ( or 9x13 or larger if you want short pancakes and doible the recipe).  i just turned on the mixer and let it go as i added the ingredients.  i had it on medium high until it was time to add the flour, then took it down to low.  In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in (1/4th -1/2 cup at a time). Carefully stir in the baking powder and salt. Pour batter into prepared pan. Bake for 20-25 minutes. Serves 3-5, depending on their love for pancakes.  I'm going to put leftovers in the fridge and warm up again tomorrow.  They visually remind me of corn bread because they are light in color and look like cornbread but they are light and very much e consistency of regular pancakes.  I think next time I will spread butter on it a few minutes before it's done to see if I can make it a little more golden colored.

Hope you love 'em!

Mexican Steak Tostados

Mexican Steak Tostados

Ingredients
3 spray(s) cooking spray
12 corn tortilla(s)
1 pound of thinly sliced sirloin steak (or buy it thicker and cut it thinly when it is done) or flank steak
1 tsp minced garlic or garlic powder
1 tsp ground cumin
1/2 tsp salt and pepper to sprinkle on steak
1 can pinto beans, rinsed and drained
1/3 cup(s) salsa
1/2 cup(s) cilantro, fresh, chopped, divided
1/4 cup(s) shredded cheddar cheese or Mexican
1 medium plum tomato(es), diced
1 small avocado, diced
1 T fresh lime juice
1/2 head of shredded lettuce
1/2 onion, chopped
1 red bell pepper, diced


Instructions
Preheat oven to 425°F. Coat a baking sheet with cooking spray.

Place tortillas on prepared pan; bake until crisp, about 6 to 8 minutes, turning over half way

While those are crisping up, coat a large skillet or cast iron skillet with cooking spray; heat over high heat. Place diced red pepper in skillet and cook until edges are turning brown. Remove from skillet and place in small bowl. Next place the chopped onion in the same skilled (may need to add a little oil) and cook until caramelized then remove from skillet. Sprinkle steak with cumin, salt, and pepper. Make sure the skillet is nice and hot, Then place the seasoned steak on the skillet to get a nice sear. Cook for 2-3 minutes, then turn to sear other side. Remove from heat and let rest for 5 minutes. Once rested, thinly slice steak into strips then cut them into inch long pieces.

Next, in a bowl, mash beans and salsa with a fork or potato masher until well-blended and most of the beans are mashed; stir in 1/4 cup cilantro and salsa.

To assemble chalupas, spread 1/4 bean mixture over each tortilla (slightly less than 1/4 cup); top each with about 1/3 cup of thinly sliced steak and sprinkle each with 1 tablespoon cheese. Bake until cheese melts and topping is hot, about 3 minutes. (Broil pizzas to brown cheese even more, if desired.)

Next, in a small bowl, toss together tomato, avocado, remaining 1/4 cup cilantro and lime juice.

Remove chalupas from the oven and serve with chopped lettuce, caramelized red peppers and onions, sour cream, and avocado mix.

We all loved these and agreed to add them into our regular food rotation!

Pictures show chalupa right out of the oven and then one topped with avocado and lettuce.

Easy Peasy Tangy Chicken

I have been trying out a bunch of new recipes lately and here is another good one that I want to share.  What I like best about this recipe is that I can bake this with some veggies tossed in olive oil and dinner is all done at the same time in the oven and I am not having to be in the kitchen.

Easy Peasy Tangy Chicken (Dang, I forgot to take a picture!)

Turn oven on to bake at 425 so it will be to temperature before you put them in.

Ingredients:
4 raw boneless, skinless chicken breasts either pounded so they are thinner that normal or cut so they are the same height all the way across
1 cup of sour cream, plain Greek yogurt, or mayonnaise (I actually used a combo of low far sour cream and yogurt)
1/2 cup of Parmesan cheese (I used grated but the tiny bits would also work just fine)
1cup of Italian bread crumbs (I used Panko bread crumbs and sprinkled in some Italian seasoning because that is what I had on hand.)

Take the Parmesan Cheese and mix it with the sour cream (or yogurt or mayo) in a small bowl.  Then take each chicken breast and coat both sides with the Parmesan mixture and then coat them with the bread crumbs.  You can either sprinkle on the bread crumbs on both sides or put the bread crumbs in a plate and lay the chicken down in them for a more thorough coating.  Play the chicken breasts in a baking dish (I used a glass cake dish that was 9X13 that I had lined with parchment for easier clean up) and put them in the 425 degree Fahrenheit (218 Celsius) and bake for about 25-30 minutes (or until the chicken is cooked through and has no pink in the middle).

Now, just set your timer and wait!  I had chopped up sweet potatoes, carrots, broccoli, and asparagus before I made the chicken, tossed them in olive oil, spread them out on a cookie sheet and sprinkled on some salt and pepper to roast them at the same time, turning them about half way through.

The chicken is really moist and has a nice tang from the sour cream mixture.  Everyone at my table, from the 6 year old on up, liked it!

Cornbread Recipe

One of the things we miss here in Australia is the availability of corn bread mixes! I have tried a few recipes and this is the best one so far and my hubby loves it.

Ingredients:

• 1-½ cup Flour
• ½ cups Cornmeal (We don't have cornmeal in Australia so I use ground polenta, which is the same thing pretty much)
• 1 Tablespoon Baking Powder
• ½ teaspoons Salt
• ⅔ cups Sugar
• 1-¼ cup Milk
• 2 whole Eggs
• 3 Tablespoons Oil
• ½ cups Butter, Melted

Preheat oven to 350 degrees F.

Combine all of the dry ingredients in a large bowl. Combine liquids in a separate bowl. Add liquids to dry ingredients and mix until just blended. Don't over-mix. Pour into a greased square 8″ or 9″ pan. Bake for 30-35 minutes until top is golden and a toothpick inserted comes out clean.

Chicken Nuggets

I made these last night and they were a hit! My little boy loved them and we thought they were reminiscent of Chick-Fil-A, which doesn't exist here in Oz so were were excited for that.

Ingredients
1 wholeLarge Egg
1 cupMilk
2 wholeSkinless And Boneless Chicken Breasts
1-1/4 cupFlour
1-1/2 TablespoonPowdered Sugar or Icing Sugar (that is what they call it in Oz)
2 teaspoonsSalt
1 teaspoonPepper
4 cupsPeanut Oil Or Canola Oil, For Frying (I don't think I used quite this much)

In a medium bowl, whisk the egg and stir in the milk. Trim any fat away from the chicken. Cube chicken into bite size pieces. Place chicken in the milk mixture and cover. Let it marinate for 2–4 hours in the fridge. This will make the chicken very nice and tender.

In a gallon size resealable baggie, combine flour, powdered sugar, salt and pepper. Seal and shake to combine.

Place about 2 inches of oil in a medium deep pot. Over medium high heat (more towards the high side) heat oil until hot. If using a thermometer let the temperature reach 375°F. If you don’t have a fancy gadget like most people, I always test my oil by dropping a few drops of water into it. You want it to sizzle and not pop too much. Adjust your heat if necessary.

Using a fork or tongs, remove the cut chicken from the milk mixture and place into the flour mixture. Seal and shake until nuggets are completely coated. Place about 6 to 8 nuggets into the hot oil and let them cook until golden brown, turning halfway through once the edge of your chicken starts to turn white, about 1 minute each side. Always double check to see if any chicken you make is cooked through. I always just make a tiny cut to see if it’s pink. Remove and drain on a paper towel. Repeat until all nuggets are cooked.

Serve with your favorite dipping sauce!

Spicy Chicken Tortilla Soup

I made this for a church lunch the other day and have been asked for the recipe, so here it is! Easy, spicy, and so good! This recipe is from Tasty Kitchen http://tastykitchen.com/recipes/soups/nearly-famous-chicken-tortilla-soup/

Ingredients:
2 Tablespoons Olive Oil
1 cup Chopped Onion
2/3 cups Chopped Cilantro, Divided Use
1 Tablespoon Minced Garlic
14-1/2 ounces, weight Can Of Diced Tomatoes
3/4 Tablespoons Ground Cumin
1/2 Tablespoon Chili Powder
1/4 teaspoon Cayenne Pepper
2 wholeBay Leaves
4 cups Chicken Broth
2 whole Large Carrots, Sliced Thin
1 whole Chicken Breasts, Sliced Thin
1-1/2 cup Shredded Monterey Jack Cheese, Divided Use
3/4 teaspoons Salt
1 bag Tortilla Chips, 12 Ounce Bag
1 whole Avocado, diced

In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes. Stir in tomatoes and spices, then bring to a boil. Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes. Stir in half the cheese and 1 cup of crushed tortilla chips and combine. Remove bay leaves before serving.
Ladle soup into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.


Serves 4+.

Texas Sheet Cake

Yesterday, I made Texas Sheet Cake...some people outside of Texas call it Chocolate Sheet Cake, but don't be fooled, it is Texas Sheet Cake! It is rich and chocolatey and feeds a bunch since it is a shorter cake and you make it in a jelly roll pan. It is Heavenly, and I have tested a few recipes and found that Ree Drummond of The Pioneer Woman, has the best recipe.

• Ingredients for ....THE CAKE:
• 2 cups Flour
• 2 cups Sugar
• ¼ teaspoons Salt
• 4 Tablespoons (heaping) Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• ½ cups Buttermilk
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• _____
• FOR FROSTING:
• ½ cups Finely Chopped Pecans
• 1-¾ stick Butter
• 4 Tablespoons (heaping) Cocoa
• 6 Tablespoons Milk
• 1 teaspoon Vanilla
• 1 pound (minus 1/2 Cup) Powdered Sugar

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

It is amazingly rich, chocolately, and won-der-ful...especially when you make it while you are in Australia and it tastes like home. Mmmmmmmmm

Recipe:Creme Brulee French Toast

This was what we had for Christmas morning this year. I love it because you make it the night before and then just pop it in the oven the next day. I have used both Texas toast for the bread and a loaf of sliced French bread. They both have positives. The Texas Toast is a little easier to cut but it didn't caramelize around the edges quite as well as the French bread. I hope you love it!

Ingredients:
1/2 cup butter
1 cup of packed brown sugar
2 tablespoons of corn syrup
1 loaf of Texas toast or French bread cut into slices
5 eggs
1 1/2 cups of half and half (you can use the fat free with pretty decent results, it was still yummy.)
1/4 teaspoon of salt
1 teaspoon vanilla

In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, storing occasionally. Pour mixture into large, greased jelly roll pan (18X13X1 it says but I would have had to use 2 for the 12 slices to fit, I could only get about 6 whole slices on the sheet and some half slices around the edge). Spread to cover surface. Place 12 slices bread in a single layer to cover pan. Mix together eggs, half and half, salt and vanilla. Spoon mixture over each slice of bread. Cover and refrigerate overnight. Bake uncovered at 350 degrees for 30 minutes. Remove from pan and serve. If not serving immediately, turn each slice of bread over to prevent them from sticking to the pan. It says to serve with syrup butter (1 1.2 cups of butter mixed with 3 cups of maple syrup) but I honestly did not need to add anything. A sprinkling of powdered sugar would look nice too. This would also be good with fruit on the side.

I hope you love it!

Recipe: Curried Shrimp with Cilantro, Lime, and Garlic

I made this recipe the other day and my husband and I really enjoyed it. It is from Robin Miller's cook book. It was super easy and light and had great flavor. Not too much curry, just the right amount. I think you could do the same thing with chicken, just make sure you get the chicken good and done because shrimp cooks so much faster.



Ingredients:

2 tsp olive oil

3 medium shallots, minced (I used a small onion)

2-3 cloves of garlic, to taste, minced

1 1/2 tsp of curry powder

1 cup of reduced sodium chicken broth or vegetable

1 1/4 pounds large shrimp, peeled and deveined

2 T. fresh lime juice

1/2 cup of low fat sour cream

1/4 cup of chopped fresh cilantro

Salt and pepper to taste

Directions:

Heat the oil in a large skillet over medium heat. Add the shallots and garlic and cook, stirring, until softened, about 2 minutes. Add the curry powder and cook, stirring until fragrant, about 1 minute. Add the broth and bring to a simmer. Add the shrimp and lime juice and simmer until the shrimp are bright pink and cooked through, about 3 minutes. Remove from heat and stir in the sour cream and cilantro. Season to taste with salt and pepper. Serve.

This is great over rice or noodles. I even ate it the next day almost like a soup!

Recipe: Easy White Bread

Hello people,

It's a Friday and I love Fridays! I spent last night working in my garage and trying to get rid of things and get organized. It literally makes me want to go buy every kind of rubber container there is and label and stack everything in nice neat little rows....if I only had an extra $1000 or 5 to spend on containers, I would be in heaven! Anyway, about 2 nights ago I tired this new Easy White Bread recipe and I really liked it. I used bread flour but the original recipe called for All Purpose, so just use what you have. I also added the dough enhancer because I think it makes my bread stay fresh longer, but it is totally optional. I know white bread is not supposed to be as good for you as wheat and other whole grains....but I still love it! I only make it occasionally because it makes me want to eat the whole loaf!

Ingredients:

4 cups Warm Water
8 tablespoons Sugar
4 tablespoons Yeast
4 tablespoons Vegetable Oil
4 teaspoons Salt
7 cups Flour (I used bread flour but AP works fine)
2 tablespoons of dough enhancer (optional)

Directions:

Makes 3 large loaves or 20 mini loaves

Add sugar to 1 cup of the warm water (I just use hot steamy water from the tap) and then dissolve yeast in the sugar water. Let sugar/yeast mixture rest until doubled in size.

Pour oil in bowl, add sugar/yeast mixture, rest of water, and salt. Add dough enhancer to flour and add flour 2-3 cups at a time. Knead (a gentle massage) to make a soft, not sticky dough. *Tip: You’re done kneading if when you touch it, the bread doesn’t stick to your finger. If it sticks to your finger, add more flour. Sometimes you’ll use up to 9 cups of flour so don’t be nervous if you use more than 7. It just depends on the day, how much flour I use.

(If you’re making this is a Bosch or Kitchen Aide mix on level 2 speed with the bread hook for about 6 minutes).

Cut the dough into four equal pieces. Set on greased counter top, cover with towel, and let stand for 15 minutes.

Pound each piece with a wooden spoon for 1 minute (gets the air bubbles out). Massage each piece as you form into loaves and place in greased loaf pans.

Allow to raise until doubled in size. Bake at 350 for 30-45 minutes (19-20 minutes for mini loaves as seen in the picture) or until golden on top. Rub butter on top while it’s warm.

To store, wrap in plastic wrap and place in a zip-top freezer bag. Our favorite uses for this bread are: butter-slathered toast, french toast, grilled cheese, and gifts for the neighbors.

Vegetarian & Gluten Free Recipe: Cherry Chipolte Chili

My friend Lori had a cooking night the other night where she made some fabulous recipes for us. This one sounds strange but was oh so yummy! She is mainly vegetarian and gluten free, so I will share some of her recipes over the next few days.

Ingredients:
2 c vegetable broth
1 c dried cherries (our grocery has them by the raisins)
1 T olive oil
1 c chopped onion
1 T crushed fresh garlic
1 bottle roasted red pepper chopped, or one fresh red pepper chopped
4 t chili powder
1 1/2 t cumin
1 t ground coriander
1 t dried oregano
4 c petite canned chopped tomatoes
1 16 oz can black beans
1/4 c chopped cilantro
avacado to taste

For chips:
Spelt Flour tortillas
Coconut oil

Directions:

Heat 1 cup of broth in microwave. Place cherries in small bowl and add hot broth and set aside.Heat olive oil in a 4 quart sauce pan over medium heat. Add onion (and red bell pepper if not using bottled roasted bell pepper); sauté about 5 minutes. Add garlic, cook 1 minute. Add chopped bottled red pepper (if not using fresh), chili powder, cumin, coriander, and oregano. Cook over medium heat, stirring occasionally. Add tomatoes and remaining broth, bring to boil. Reduce heat; simmer uncovered about 5 minutes. Stir in beans, cilantro, and cherry mixture. Continue cooking until thoroughly heated. I cut one tortilla into wedges and fry in coconut oil and stick the triangles in one side of the bowl and then chop a half of avocado and put on top of the chili. If you can find spelt tortillas, they don't have gluten, have only 100 calories and are yummy.

Recipe: Peanut Butter Bars

I love peanut butter and these bars are like Reese's peanut butter cups in flavor. My friend Melissa used to make these at her house when we were in high school and I loved them then as I do now. I am not sure if this is Melissa's exact recipe, but its simple and doesn't require an oven so it can keep the house cool during those hot summer days.

Peanut Butter Bars

12 whole Graham Crackers, rushed
1 cup of butter softened
1 cup of peanut butter
3 1/2 cups of powdered sugar
1 12 ounce package of chocolate chips (use whichever kind you prefer)

Combine crushed Graham crackers, butter, peanut butter, and powdered sugar in a large bowl. Pat firmly into a greased 9X13 inch pan. Melt chocolate chips in the microwave in 20 second intervals, stirring in between, until they are spreading consistency. Frost bars with chocolate and refrigerate. When chilled, cut into small squares. You can also just spread the bars with chocolate chips and pop them in a hot oven for a few minutes until they melt and spread it that way, but that requires heat and we are avoiding making the kitchen hot!

These are so yummy. I am sorry to all the people out there with nut allergies, nut allergies are such a bummer.

Be beautiful!
H

Recipe: Pretzels

Well, it seems that I only talked about the pretzels I made a while ago and never posted the recipe! Shame on me!

Here is the recipe....and like I said earlier, I would roll the dough out so its slightly thinner than you think it should be before you make a pretzel. These are yummy and fun and I think it would make a fun Ladies Night lesson at church or a fun kitchen project with your kids. I know my son thought it was oodles and gobs of fun to play with the dough!

I have pictures at home I will post as soon as I have a free 20 minutes! For the original recipe from Smitten Kitchen, go to http://smittenkitchen.com/2007/02/knotted-and-stacked-disappearing-acts/

Soft Pretzels
Adapted from Martha Stewart

Updated with a few tweaks 2/20/2009

Makes 16 full-sized or 32 miniature

Ingredients:
2 cups warm water (100°F to 110°F)
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse or pretzel salt
Vegetable-oil cooking spray

1. Pour warm water into bowl of electric mixer fitted with a dough hook*. In a small bowl, combine water and 1 tablespoon sugar, and stir to dissolve sugar. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy.

2. Add 1 cup flour to yeast, and mix on low until combined. Add salt and 4 cups flour, and mix until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. Add 1/2 cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.

3. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.

4. Heat oven to 450°F. Lightly spray two baking sheets with cooking spray (parchment paper, ungreased, also works). Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each) or 32 if making miniature pretzels, and wrap in plastic.

5. Roll one piece of dough at a time into an 18-inch-long strip. [I find the pretzels much easier to roll on an unfloured board, oddly enough, but see what works for you.] Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet (you may need a third sheet if making miniatures). Let pretzels rest until they rise slightly, about 15 minutes.

6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (and step back, it foams up quickly) and remaining 2 tablespoons sugar. Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.

7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.

Note from Smitten Kitchen * These days, I mix all of my bread doughs by hand, with a wooden spoon. I find it a fantastically easy process, and not very hard to stir by hand. No need to mix for several minutes, just a minute or so after it looks combined. To save even more dishes, I rinse out the bowl, oil it and use it for proofing the dough. And you thought making bread wasn’t simple!

Product: Country Bob's All Purpose Sauce, Pork Slow Cooker Recipes

Howdy all! Have any of you every tried this sauce? Country Bob's All Purpose Sauce!

I just got some and cooked with it this weekend. It has a similar feel and taste to Worcestershire sauce but I like it better because its a little less caustic to my taste buds. I think this is great for man pleasing meals, because my husband likes almost anything with Worcestershire sauce on it but for me I get a little tired of the taste....but this was a nice compliment! It wasn't too harsh and still had good flavor. I have 2 bottles of this stuff so I used an entire bottle when I made the pork roast and then I used about 2-3 tablespoons of it when I made the pork chops. I think this would be really good in some baked beans too because it would give it a little bit of smokey flavor too.

Its available at Wal Mart and other stores, so you will have to check it out if you have a chance. My husband kept talking about how much he liked it, so it scored big points with him!

Here are the recipes!

Pork Roast

1 large or 2 small pork loins

1 cup of soy sauce

3 garlic cloves. minced

1 T Fresh Ginger, grated on the fine grate side or a microplane (you could use ground too)

1 Bottle of Country Bob's All Purpose Sauce

3/4 cup of water

Salt and pepper

Season the pork with salt and pepper and then place it and the above ingredients in your slow cooker. If you like, you can throw some potatoes and other root veggies on top. Cook on low for 6-8 hours. Take the pork and veggies out and add a little flour and whisk, then turn the cooker to high and cook for a few minutes to make a nice sauce/gravy.

Good Stuff!

Pork Chops

1 can Cream of Mushroom Soup

1/4 cup ketchup

2-3 tablespoons of Country Bob's All Purpose Sauce

3/4 cup of water

4-6 pork chops (I used the boneless kind)

Place all the ingredients in a slow cooker and cook on low for 6-8 hours.

And now for some more BLOG CANDY!

I am giving away 2 bottles of Country Bob's All Purpose Sauce for free to one lucky winner! To enter, just post a comment on this post with the answer to this question....What is your favorite kind of sauce? The contest will end Saturday morning and I will choose a winner from a random drawing sometime over the weekend!

Enjoy!

Here is the link to the company http://www.countrybobs.com/