#FoodieToosdy Week 9

 Fall food is officially in the air! Last Thursday was a total weather changer for us. All last weekend was in the 60’s and 70’s. Soooo cozy. I’m a total cold weather loving girl. I had my fan going all weekend because I was getting hot. But really there’s nothing better than cozying up in 60 and 70 degree weather with some good ol’ supper.

This week I FINALLY tried Andrea’s pulled pork recipe that Shay swears by. You guys, I finally get it. This is the most flavorful delicious pulled pork I think  know i’ve ever had.

I had everything out and I put it all (by all I mean THREE INGREDIENTS) in the crock pot at 6:30 Wednesday morning.

1 pork shoulder
1 onion, chopped
2 cans soda (I used coca-cola)

This is Shay’s picture of Andrea’s pulled pork.

How to:

In your slow cooker, place your pork and onion pieces inside.  Pour your soda on top of everything and cover and cook on high at least 8 to 10 hours.

Remove the lid after 8 to 10 hours and the meat should be falling a part at the touch of your fork.  Remove all of the meat from the slow cooker into a bowl and then drain your slow cooker of the onions and liquid.  Add your meat back to the slow cooker and shred it up with two forks.  Stir in as much of your BBQ sauce as you like.  At this point, you can serve immediately or you can turn the slow cooker to the “keep warm” setting and let it stay warm up to 4 or 5 hours until you’re ready to eat.

Here’s how mine looked.

When I was finished with classes, errands, and about to go nanny, I finished it up. Is it not beautiful?!

So by 4:30 when everyone’s rollin’ it I had it all set up, for the family to eat whenever they were hungry.

Can I please tell you that I have THE most picky brothers on the planet. One bite into his sandwich the 14 year old says “Wow, this is really good.” The next day the other brother asked for “that BBQ thing” again. My dad had two bowls that night, took it for lunch the next day, had it for dinner another night, and lunch on Saturday. We had a container of leftovers and it’s almost gone. My mom and sister didn’t even get to try it.

 

Now, my next recipe that I tried (because I was in the fall mood) was Shay’s Chicken Fajita Soup

Mmmmmm y’all. It doesn’t make you feel stuffed, it’s the easiest thing to make, and it’s very healthy and full of protein.

Here’s Shay’s…

Get:

4 boneless, skinless chicken breasts (frozen or thawed)
1 onion, chopped
1 can black beans, drained and rinsed
1 can Rotel tomatoes
1 can chopped green chiles
1 package taco seasoning (or 3 tablespoons Chili Powder) (I actually used fajita seasoning that we had)
3 cups chicken stock (or water)
1 can (10oz) nacho cheese soup (on the soup aisle)
1 cup frozen corn (I used canned corn)
1 cup prepared rice (I made minute brown rice in the microwave)
Sour cream, tortilla chips, green onions to garnish

How to:

Layer chicken, onion, beans, Rotel and green chiles in your slow cooker. Sprinkle seasoning mixture over everything. Pour chicken stock on top. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

Remove lid, using two forks, shred chicken right inside the slow cooker. Add can of nacho soup, corn and prepared rice, stir and cover cooking another 10 to 15 minutes.

Garnish with your favorite toppings.

Here’s mine in the slow cooker yesterday.

And I added some avocado to mine and absolutely loved it!

I’d say over anything don’t forget the Nacho Cheese Soup…I would have never thought about that, but personally I think that’s what makes this soup. My dad told me he had three bowls, my sister really enjoyed it, and I did as well. I can’t wait to see what my mom says when she comes home.

So, thank you ladies for the meals this past week!