Crock Pot – Boneless Pork Loin Roast w/ Roasted Butternut Squash and Cut Italian Green Beans

February 15, 2018 at 6:09 PM | Posted in BBQ, Pork | Leave a comment
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Today’s Menu: Crock Pot – Boneless Pork Loin Roast w/ Roasted Butternut Squash and Cut Italian Green Beans



I just had a cup of Bigelow Decaf Green Tea for Breakfast. I wanted to go to Walmart, so when going there the earlier the better. If you don’t go early and you rely on the mobility electric carts you won’t get one or it will not be charged up. They have very few. Our Church is helping some low-income families and I purchased some plate settings, cutlery trays with the cutlery, dish towels, pot holders, and 3 piece skillet sets. I love helping others if I’m able to! Another reason I went early was I wanted to beat the rains moving in for the afternoon. For Dinner tonight Crock Pot – Boneless Pork Loin Roast w/ Roasted Butternut Squash and Cut Italian Green Beans


I purchased the Pork Loin Roast from Kroger yesterday and had it in the fridge. This morning got it out of the fridge and Seasoned it with Morton’s Lite Salt and Fat Boy All Natural BBQ Steak Rub. Rubbed the Seasoning on all sides of the Roast and let it sit for 10 minutes.





As the Roast sat I got the Crock Pot ready. I lined the Crock Pot with a Crock Pot Liner. Then sprayed it with Pam Non Stick Cooking Spray and then added a 1/3 of a cup of Water. I then turned the Crock Pot on low to heat up. After 10 minutes I added the Roast to the Crock Pot. That’s when I added the Jack Daniel’s Honey Smokehouse BBQ Sauce. I added about a 1/2 bottle of it across the top of the Roast. Cover and cooked on low for 7 hours. Always check the temperature of the roast before removing. An instant-read thermometer should register at least 145 F. If overcooked, the pork can become dry and could be difficult to slice or shred.


At the end of 7 hours the Roast was ready. Just by opening the lid I could tell right away this was going to be a good one! Removed it from the Crock Pot and it was already falling apart, very good sign. I started shredding it and it was just falling apart. The Roast was so tender and flavorful! This turned out to be the best Roast I think I have ever prepared. Mom agreed, she loved it! I served it on Aunt Millie’s Reduced Calorie Whole Grain Hamburger Buns. We topped it with a bit more BBQ Sauce. One DELICIOUS Sandwich!



I made a couple of sides Roasted Butternut Squash and Allens Cut Italian Green Beans. For the Butternut Squash; I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Crumbled Bacon Bits, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.



To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash.




Next I heated a can of Allens Cut Italian Green Beans. To prepare them just empty the can into a small sauce pan and simmer until heated. I love the taste of these, just season with a bit of Sea Salt and it’s ready! I could have Beans of any kind every day and never get tired of having them. For Dessert later a Jello Sugar Free dark Chocolate Pudding.







Jack Daniel’s® Honey Smokehouse™

Known for its attention to detail and unrelenting quality, Jack Daniel’s® slow cooks its Honey Smokehouse™ Barbecue Sauce using a blend of real honey and spices to ensure the perfect balance of sweet smokey flavor for all your grilling and baking occasions. Brush on meat during last 10 to 15 minutes of cooking for delicious flavor.


Kitchen Hints of the Day!

November 30, 2017 at 6:07 AM | Posted in Kitchen Hints | Leave a comment
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Slow Cooker hints………

* Buy cheaper meat. Tougher cheaper meats are better for slow cooking. For best results when cooking meat/chicken, always brown the ingredients in a frying pan first. This locks in the flavor and produces a true slow simmered look and flavor. Be sure to remove all the sauce, juices and bits from the bottom of the frying pan to the slow cooker.
* For even cooking, cut food into uniform-size pieces. Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top.
* Keep the lid on! It is important to retain the heat when making a slow cooker meal, so avoid taking off the lid. Only remove the lid to stir or check for doneness.

Kitchen Hint of the Day!

October 13, 2017 at 5:24 AM | Posted in Uncategorized | Leave a comment
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Keep the lid on……


When using the Slow Cooker – Every time you take the lid off it will release some of the heat, so if you keep doing this you’ll have to increase the cooking time. So keep that lid on!

Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast – Pulled Pork Sandwiches w/..

September 6, 2017 at 4:55 PM | Posted in carrots, pork roast, potatoes, Swift Premium | 2 Comments
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Today’s Menu: Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast – Pulled Pork Sandwiches w/ Savory Herb Potatoes and Sliced Carrots




To start the morning off I fried up some Queen City Sausage Goetta Patties. They come fresh packaged and 12 Patties to the package. I had never had these before so I thought I would give them a try. Goetta is tough to keep in a patty form if you’re making them from fresh. But these come already cut into Patties, much easier to fry up. They fried up perfect and seasoned just right. I froze up the unused Patties. To go with the Goetta Patties I Scrambled a couple of Eggs and toasted a couple slices of Aunt Millie’s Light Whole Grain Bread. Also had my morning cup of Bigelow Decaf Green Tea. Went out to grab the morning paper and it was 47 degrees. It was mostly sunny and a high of 67 degrees, clouds moved in late. Cool weather for this time of year around here. Got the cart out of the shed and caught up on some yard work most of the day. For Dinner tonight I prepared a Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast – Pulled Pork Sandwiches w/ Savory Herb Potatoes and Sliced Carrots.


I had picked up a Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast at Kroger the other day and preparing it for Dinner tonight. The Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast comes packaged already seasoned. You can roast this in the oven or use the Slow Cooker as like I am today. I got my Crock Pot out and put a plastic liner in it and sprayed that with Pam Cooking Spray.First remove the Shoulder Roast from the package and place in slow cooker with 1 inch of water in bottom. Put the lid on and cook on high for 4 hours or until fork tender. And as always a special “Thank You” goes out to whomever invented the Crock Pot Liners! You’ve made cooking so much easier! Cover and cook on high for 4 hours.


Removed the Roast from slow cooker and allow to cool slightly. Then shred meat with two forks for my Sandwiches. The Roast came out mouth-watering delicious! Tender, moist, and well seasoned. So tender it broke apart while taking it out of the Slow Cooker. I’m serving it on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun and topped with some Jack Daniels Honey Smokehouse BBQ Sauce. This is a Sandwich! I’ll use the leftovers for Sandwiches for Lunch the next few days.




A favorite I always pick up at Meijer are the Little Potato Company Savory Herb Potatoes. I have these quite often and really enjoy them. The Potatoes come in a microwavable tray. Just pop the tray in the microwave for five minutes and mix in the seasoning pack and you have a nutritious and tasty Potato Dish. These are definitely a good item to have in the pantry! So easy to prepare and no clean up.




Then I also heated up a can of Del Monte Sliced Carrots. These are so much easier to prepare than boiling fresh Carrots, and they taste just as fresh. For Dessert later a Weight Watcher’s Divine Triple Chocolate Ice Cream Bar.






Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast

Cooking Directions:
Slow Cooker (preferred method):

1 – Remove meat from package.
2 – Place in slow cooker with 1 inch of water in bottom.
3 – Cover and cook on HIGH for 4 hours or until fork tender. Increase cooking time to 6 hours if cooking from frozen.
4 – Remove from slow cooker and allow to cool slightly.
5 – Shred meat with two forks.

1 – Preheat oven to 350°F.
2 – Remove meat from package.
3 – Place pan on stovetop, add two tablespoons of oil and heat pot briefly on medium-high heat.
4 – When oil is hot, brown the roast on all sides.
5 – Place roast in oven safe dish with 1/2 cup of water. Cover and cook for 3 hours or until internal temperature in the thickest part of the meat reaches 185°F.
6 – Remove from oven and allow to rest for 15 minutes.
7 – Slice and serve.
8 – If shredded roast is desired, cook an additional hour.
*Slow cooker and oven temperatures may vary, adjust cooking times accordingly.

Seasoning Ingredients: Spices including paprika, sea salt, dextrose, dehydrated garlic & onion, yeast extract, natural flavors and citric acid.

Nutrition Facts
Serving Size: 4 oz
Amount Per Serving
Calories 160 Calories from Fat 70 %
Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 460mg
19%Total Carbohydrate 1g%
Dietary Fiber 0g 0%
Sugars 0g
Protein 22g 44%

Kitchen Hint of the Day!

September 5, 2017 at 5:40 AM | Posted in Kitchen Hints | Leave a comment
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Keep a lid on it………


When using your slow cooker keep the lid on at all times. Otherwise the heat the cooker builds up for cooking, escapes and it will add the best part of an hour onto the cooking time, every time you lift the lid.

(Crock Pot Ribs) – Barbecue Rib Nachos

July 12, 2017 at 5:15 PM | Posted in Crock Pot, Nachos, Pork, ribs | 4 Comments
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Today’s Menu: (Crock Pot Ribs) – Barbecue Rib Nachos



Had a toasted Healthy Life English Muffin, lightly buttered, and a cup of my Bigelow Decaf Green Tea. Right after Breakfast Me and Mom headed to Jungle Jim’s Market in Fairfield. The most amazing grocery store you could ever be in! It’s tough going in and leaving with what you wanted, you always end up with more! We didn’t stay long though, we can’t leave Dad alone too long. Outside it is miserable! It’s sunny and 92 degrees with the humidity at 88%! So no outdoor activities today. Did a few things around the house and watched a couple of shows I had recorded. For Dinner tonight a new recipe, and one I was looking forward to try. Tonight its Barbecue Rib Nachos.



I came across this recipe on Facebook and could not wait to try it, Barbecue Rib Nachos! This has no choice but to be good, Ribs and Nachos, no choice! I purchased the Pork Back Ribs at Meijer yesterday. I’m using Meijer Pork Back Ribs. The Meijer Pork products always turn out great, very moist and tender. I’m preparing them the same way I always do Ribs, in the Crock Pot.






I started by Marinating the Ribs in JB’s Fat Boy HaugWaush BBQ Sauce. My favorite BBQ Sauce, I purchase this at Kroger. I Ribs came packaged as 1/2 Racks. First time I’ve seen 1/2 Racks like that, good idea though if you are just cooking for one. Plus it saves me time by not having to cut the Ribs, which I have to do to fit in the Crock Pot. So I put the Ribs into a gallon Hefty Bag, added the BBQ Sauce to them, sealed the bag, and let them Marinate overnight in the fridge.




Next day to prepare them I first got out the Crock Pot and put the plastic liner in. I love these liners, they make clean up a breeze. I then sprayed the liner with Pam Cooking Spray, added a 1/2 cup of Water, and turned the Crock Pot on to low and put the lid on. Got the Ribs out of the fridge and let them sit for about 20 minutes before adding them to the Crock Pot. I shook off the excess Sauce before putting them in the Crock Pot. The Ribs are in and I put the lid on and let them cook for 7 hours. In about the 4th hour the you can start to smell the aroma of the Ribs!



Ready to bake!


As the Ribs were cooking I gathered my Ingredients to make the Nachos. I’ll need Ribs (which were already coking), JB’s Fat Boy HaugWaush BBQ Sauce (Some for the Ribs and extra for the Nacho Dish), Sargento Shredded Mozzarella, Tostito’s Whole Grain Scoops , Litehouse Spring Onions, Lettuce, and Jalapeno Slices.




After 7 hours of Slow Cooking the Ribs are fall off the bone Ribtastic! I removed the Rib Meat from the bones, which was very easy as the bones just pulled out, and set aside. I got out the large Cast Iron Skillet and gave it a light coat of Pam Cooking Spray. Set the oven to Broil. Layer 1/3 of the Scoops with 1/3 of the cheese and BBQ Sauce into the Skillet. Repeat 2 more times until the nachos are built. Broil for 90 seconds or until the Cheese is melted and bubbly. I garnished with some Litehouse Spring Onions, Lettuce, and some Jalapeno Slices.




…and ready to eat!

All I can say is INCREDIBLE! Hats off to the Seasoned Sprinkle website, nothing less than excellent recipe! The Ribs, BBQ Sauce, Cheese, and Scoop Chips all blend together to make this one delicious dish. Ribs and Nachos, go figure! The original recipe and web link is at the end of the post. The original recipe has a recipe for the BBQ Sauce, where i used the JB’S Fat Boy Sauce. Also they used Spare Ribs and I used Pork Back Ribs. It all turned out to be a winning recipe! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.




Barbecue Rib Nachos make the perfect summer party food


For the Sauce:
3 cans peaches
2 adobe peppers
5 teaspoons chili powder
3 teaspoons paprika
1 teaspoon cayenne pepper
3 teaspoons garlic powder
1/2 teaspoon salt
1 teaspoon black pepper
4 teaspoons cumin
1/2 cup molasses
3 teaspoons vinegar
1/3 cup brown sugar

For the Rub:
1/4 cup evoo
Salt and pepper
1 T garlic powder
2 T paprika
1 t cayenne pepper
2 T chili powder
1 T cumin
1/4 cup brown sugar

For the nachos
3-4 pounds Smithfield extra tender ribs, cut from the bone and shredded
1 large bag of tortilla chips
4 cups of cheddar cheese
the reserved barbecue sauce


For the sauce
Drain about half of each can of peaches and add remainder to blender with peppers and garlic.Blend them until smooth.
Combine all sauce ingredients in pot and cook over low heat for 1-2 hours. This sauce gets better the longer it cooks.

For the ribs
Combine all rub ingredients in bowl. Rub directly on to ribs. Brush sauce on over ribs. Cook over indirect heat of coals for 4-6 hours or until the meat is falling off the bone, brushing with more sauce periodically.

For the nachos
Remove the rib meat from the bones and set aside. Layer 1/3 of the chips with 1/3 of the cheese and reserved barbecue sauce. Repeat 2 more times until the nachos are built. Broil for 90 seconds or until the cheese is melted and bubbly. Garnish with green onions and jalapenos if desired. Enjoy!


* If desired substitute 2 bottles of your favorite barbecue sauce

Kitchen Hint of the Day!

April 19, 2017 at 5:32 AM | Posted in Uncategorized | Leave a comment
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Love these Liners…….

Using Crock Pot Liners make for a super easy clean up and it doesn’t effect the cooking of your crock pot. You can find these liners at most grocery stores. They are worth every penny of the cost!

Kitchen Hint of the Day!

April 8, 2017 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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When using the Crock Pot…..

Do not under or overfill the crock pot. The appliance should only be filled one half to two thirds full in order for food to cook properly.

51 Cozy Slow Cooker Soups

February 16, 2017 at 5:56 AM | Posted in soup | Leave a comment
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Taste of Home

Turn to your slow cooker for cheesy potato-bacon chowder, hearty minestrone, classic chicken noodle and more—these comforting soups, stews, chilis and chowders are ready to greet you as soon as you step in from the chill. Big Red Soup, No-Fuss Potato Soup, Savory Winter Soup, Potato Minestrone, find them all at the Taste of Home website!

Healthy Winter Crockpot and Slow Cooker Recipes

February 14, 2017 at 6:09 AM | Posted in Eating Well | Leave a comment
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From EatingWell website and magazine its Healthy Winter Crockpot and Slow Cooker Recipes. Delicious and healthy Comfort Food at it’s best! Recipes like; Slow-Cooker Stout and Chicken Stew, Barbecue Pulled Chicken, and Slow-Cooker Vegetarian Lasagna. Find them all at the EatingWell website or subscribe to the EatingWell Magazine! Enjoy and Eat Healthy!



Healthy Winter Crockpot and Slow Cooker RecipesEatingWell2
Find healthy, delicious winter crockpot and slow-cooker recipes, from the food and nutrition experts at EatingWell.

Slow-Cooker Stout and Chicken Stew
Chicken thighs can take plenty of cooking without getting tough or drying out, which makes them perfect for the slow cooker. Here we braise them in Guinness stout along with hearty vegetables, with just the right amount of bacon for added savoriness……
Barbecue Pulled Chicken
This BBQ pulled chicken recipe is a fanciful reinterpretation of pulled pork that slow-cooks chicken in lots of tangy tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this barbecue pulled chicken, which makes a hearty main course. You can turn it into an unbelievable sandwich or serve it on mashed potatoes or even whole-grain spaghetti. Serve with shredded napa cabbage tossed with low-fat mayonnaise, cider vinegar, celery seed and honey to taste…..
Slow-Cooker Vegetarian Lasagna
Sure, the slow cooker’s great for stews and soups, but it also happens to make a mean lasagna! In this ingenious slow-cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot. Serve with: Garlic bread and a green salad….



* Click the link below to get all the Healthy Winter Crockpot and Slow Cooker Recipes

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