Super Simple, Pulled Pork (crockpot)

Super Simple, Pulled Pork 

(crockpot)

Ingredients:

1-2 Pounds of  Pork Chops (thin or thick cut)

1/2 Cup Water

1/2 and Onion Sliced

Circle F Private Reserve (pulled pork seasoning)

2 Bottles (your choice) BBQ Sauce 

Buns, Bread, or Tortillas

Directions:

Pour the 1/2 cup of Water in the bottom of the Crockpot, add 1/4 of a bottle of BBQ sauce. Seasons each of your Pork Chops, both front and back with your Circle F Private Reserve (pulled port seasoning) Can be purchased at this link....   http://pfarmertx.blogspot.com/2013/08/circle-f-private-reserve-spice-trader.html   

It is really a delicious seasoning, worth the money! Give it a try. Then start layering your in your seasoned Pork Chops, then a layer of Sliced Onions, then a layer of BBQ Sauce (using only one bottle).  I was able to put three across the bottom and four on my second layer. I used thin pork chops.

                          

What your Crockpot should look like when you're done layering. Your cook time will vary with the thickness of your Porkchop. Start with four hours on low, and cook up to six hours, but remember to test at four hours. If they pull apart easily they're done. 

After your Porkchops are cooked through, use a slotted spoon to put them in your stand mixer, using the white paddle mix them on low or number two until finely pulled apart

 Then scoop into a Tortilla, Bun, or onto Bread, apply BBQ sauce from the second bottle if you'd like to have sauced pulled pork. 

ENJOY!

If you'd like to purchase the pulled pork seasoning I used, you can find it at the link below.  

Circle F Private Reserve has many different spices, I have four different ones that we use regularly and they're all delicious! Give them a try. 

http://pfarmertx.blogspot.com/2013/08/circle-f-private-reserve-spice-trader.html 

Beef Stroganoff

Beef Stroganoff

Ingredients:
1-2 Pounds of Beef Stew Meat, fat trimmed, and cut into bite size pieces
1/2 Cup of All Purpose Flour
1tsp Garlic Powder
1tsp Onion Powder
1tsp of Black Pepper
1tsp of Parsley
1tsp of the left over Flour
2Tbls of Olive Oil
2Tbls of Butter
1Medium Onion Diced
1Package of Fresh Mushrooms, cleaned and sliced small
1(10oz)Can of Beef Broth
1(10oz)Can of Cream of Mushroom Soup
Salt & Pepper to Taste
1Cup of Sour Cream
1Package of Egg Noodles, cooked to desired tenderness
1Gallon Ziplock Bag

Directions:

Trim the fat off the pieces of stew meat and cut into bite size pieces. In a 1 Gallon Ziplock bag, combine the 1/2Cup of Flour, Garlic Powder, Onion Powder, Black Pepper, & Parlsey. Add the meat to the bag and coat the meat by shaking it all up thoroughly. 

In a large non-stick skillet, add the Olive Oil and the Butter, heat on Medium-High. When the butter is melted completely and the pan is hot, using your hands put the coated Stew Meat into the pan. Do not pour the entire bag into the pan, you don't want all the extra flour in the pan. Brown the meat quickly, you do not have to cook it through. About eight minutes total, while stirring. Take the meat out with a slotted spoon and set aside. 

Add Sliced Mushrooms and Onions to the pan and cook until the Onions are Clear and the Mushrooms are soft. Put the Stew Meat back in the pan, sprinkle with the 1tsp of left over flour, add in your Cream of Mushroom Soup, and Beef Broth, stir together well. Cover and cook on low for about 30 minutes. Make your noodles now while you're Stroganoff is finishing. 

After the 30 minutes add Salt and Pepper to Taste. Stir in the Sour Cream just before you serve. Serve over cooked Egg Noodles. 

Enjoy! 

Creamy Ranch Chicken

 Creamy Ranch Chicken

Ingredients:

1 small package of Boneless/Skinless Chicken Thighs trimmed

Onion Powder

Garlic Powder

2 Tablespoons Olive Oil

½ an Onion Chopped

1 Tablespoon Butter

¾ Cup of Milk

1 10oz Can of Cream of Mushroom Soup

1 Package Hidden Valley Ranch Dressing Mix

Salt & Pepper to taste

Or Tonys J

1 package of Pasta, your choice Or Rice

Directions:

Trim all the fat off of your Boneless/Skinless Chicken Thighs, then cut into bite size pieces, and place in a bowl. Liberally pour Garlic Powder and Onion Powder over the cut chicken stirring frequently to coat each piece evenly. Pour your Olive Oil in to your frying pan, heat to medium-high and add the Chicken

Mean while dice up half of an Onion. When your Chicken is about half cooked (most pieces of meat are white now) add the Onion and the Butter to the pan, continue to stir frequently cooking the Chicken the rest of the way through. This whole process should take about ten to twelve minutes. If you aren't sure if your Chicken is cooked through, pick out the biggest piece with a fork, cut it in half, if the Chicken is white all the way through you are good to go! 

Meanwhile, start your water and boil your Pasta, drain and set aside. If you decide to serve your Creamy Ranch Chicken over Rice, you’ll need to start that before you start cooking your Chicken!

The picture above is what your Chicken & Onion mixture looks like completely cooked. I apologize I didn't get a picture of all the liquids together with the Chicken, but as follows are the directions for that part. 

After your Chicken is cooked through and your Onions are clear, add in your ¾ cups of Milk, your can of Cream of Mushroom Soup, and the entire package of Hidden Valley Ranch Dressing Mix. Bring your liquid & Chicken mixture to a boil, then reduce heat to low for ten minutes until slightly thickened. Season again with Salt & Pepper, or for me Tony’s. 

Pour your Creamy Ranch Chicken over Pasta Or Rice, add a little salad or veggie to the side. Super quick and delicious! In the picture I chose to mix all of mine together. If you make it with rice you would be better off pouring it over a pile of rice. Also if you find in your first try that there isn't enough "gravy" you can double the liquid portion of the recipe, or choose not let it reduce as much. Either way it's great! If you choose to chose Tony's you'll get a little more heat in your recipe. 

Enjoy!