Thursday, September 18, 2014

BBQ Bacon Wrapped Shrimp

BBQ Bacon Wrapped Shrimp

Last weekend my beloved laptop bit the dust. After 7 years of going strong it finally crashed and it's gone to computer heaven. With that being said, I haven't been able to really work on much blog stuff this week. Thankfully last Saturday I actually spent most of the day backing up photos and saving them to my external hard drive; something must have known that my computer was going to die because I had this urge that I HAD to get at much work done and loaded onto the external hard drive as possible.

BBQ Bacon Wrapped Shrimp


I thankfully only lost a few files but I'm still kind of heartbroken over that. Thank goodness that I don't let others bully me into not posting a ton of photos on Facebook because that's where a lot of those photos had been upload... you know the ones that are now gone forever. So at least I still have Facebook copies of those!! Oh and yes, I've had people complain about the number of pictures I upload from birthday parties and trips. mmmm, yeah, never once has it crossed my mind to complain to someone about the amount of photos they upload to Facebook but I suppose each to our own.


BBQ Bacon Wrapped Shrimp

So all of that has absolutely nothing to do with BBQ Bacon Wrapped Shrimp but I really wanted to tell you about this no computer/no internet week I've been having! I had to sneak time on my dad's computer (ok not really sneak but borrow haha) in order to even put this post up today!

But let's move on and get back to the shrimp. You're ready for shrimp right?


When I was a waitress, I worked at Rock-ola Cafe. Although I can't remember exactly how it was made, I do remember that we had some type of shrimp appetizer there that was pretty darn good.

I think it was Buffalo Shrimp....perhaps it was bacon wrapped shrimp... I can't really remember, but I do remember that is was good (hey, that was a few years ago, give me a break haha)

But the point is, I remember there being an awesome shrimp appetizer because they served it in a huge Martini glass. When someone ordered it, the kitchen filled the inside of the glass with blue cheese and the jumbo shrimp hung on the rim of the glass. It was a "show stopper". When you walked out of the kitchen with that shrimp appetizer on the tray everyone stopped and watched you!




Something got me to thinking about my days at Rock-ola the other day and I remembered that shrimp!

So while I was trying to think of how to use the BBQ sauce that was given to us in Asheville and I thought "Oh I'll make my own shrimp appetizer... I'll make BBQ Bacon Wrapped Shrimp... well because everything is better with Bacon". ;)

BBQ Bacon Wrapped Shrimp

These are simple to make but have a punch of flavor! Big Bear loved them and couldn't stop eating them!

I even made my friend Nikki and her girls try them and these shrimp got rave reviews! I can see these disappearing mighty quickly if you were to make them for dinner or for a party!


.
BBQ Bacon Wrapped Shrimp
By: Angie Barrett 9/18/14
Makes 10 BBQ Bacon Wrapped Shrimp
                                                                     (Click to Print)

Ingredients 


10 Jumbo Shrimp
10 Slices of Bacon
BBQ Sauce (I used Smokin' J's Fiery Foods Ninja BBQ Sauce )
Greek Seasoning

Directions 

Preheat oven to 400F.

Remove the shells and tails from the shrimp. Pat dry and wrap each jumbo shrimp with a piece of bacon. Slide 4 shrimp onto a skewer but don't let them touch. Do this with all of the shrimp and bacon. (You don't have to use skewers, you can just lay the shrimp on a pan)

Place the bacon wrapped shrimp on a roasting pan and sprinkle each side with Greek seasoning. Next slather on a nice layer of BBQ sauce onto each side.

Bake at 400F for 16 minutes or until bacon is done. 




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Tuesday, September 16, 2014

Loco Moco and Celebrating 7 years of Marriage - Renewing Our Vows in Hawaii

Loco Moco

Probably one of Big Bear's Favorite meals while we were in Hawaii was the Loco Moco. Loco Moco is a local favorite and from what I hear it's pretty popular with surfers that need an easy protein packed meal for their day on the waves.


So what is a Loco Moco? Delicious, that what haha. It contains: Rice, a Hamburger patty (or two), brown gravy and a fried egg (or two).

So easy that it is kind of sad that we hadn't been making them all along haha. I've made this meal so many time for BigBear since we got back that I've lost count. We've had it for breakfast, lunch and dinner.

Big Bear loves them in the mornings because it gives him tons of fuel for the gym and for his day of work as a mechanic.

Since I'm bringing Hawaii to you in the form of a Loco Moco, I also wanted to share a special moment with you from our trip to Hawaii.  You see those beads in the photo? They're from our vow renewal ceremony. :)

Celebrating 7 years of Marriage - Renewing Our Vowels in Hawaii


Our trip to Hawaii was extra special for a number of reasons but one of the biggest reasons was because we were celebrating our 7th wedding anniversary. Now I know that most people save the big trips for 10th, 20th, 25th and such anniversaries, but the timing was right so we made it happen. Psst, plus 7 is my favorite number haha ;)

During our planning we were invited by Nancy from The Outrigger Waikiki on the Beach‏ and Outrigger Reef to be a part of their vow renewal ceremony on the beach of Waikik at the Outrigger Reef. I was more than grateful for the invitation and was just over joyed to renew my vows with my sweetheart on the beaches of Hawaii. It was the prefect ending to our amazing stay on Oahu.

In Waikiki with BigBear Celebrating 7 years of Marriage - Renewing Our Vowels in Hawaii

We had our vow renewal ceremony early on Friday on our last day in Hawaii. We stepped out onto the sand with about 7 other couples as a vow renewal ceremony was performed for us. There was even a blessing of our Kukui Nut Leis that we brought to exchange with each other during the ceremony.


In Waikiki with BigBear Celebrating 7 years of Marriage - Renewing Our Vowels in Hawaii

We took our renewal vows in English and in Hawaiian.

In Waikiki with BigBear Celebrating 7 years of Marriage - Renewing Our Vowels in Hawaii

I couldn't think of a more perfect place to "re-marry" my husband.

Celebrating 7 years of Marriage - Renewing Our Vowels in Hawaii


Oh, I just loved it so much! Big and Grateful Thank Yous to Outrigger Reef for this! Such special memories that we couldn't have had without you!

Loco Moco before the Gravy

I suppose I've yapped enough about our sweet, kissy face vow renewal ceremony, you're probably sitting there yelling, "Yeah, that's sweet but let's move onto the foooood." Ok OK, I'm moving along. ;)

Loco Moco before the Gravy


So yeah, the Loco Moco. It's so simple that I'm having a hard time writing about it. I mean at  first it doesn't seem like much. I mean rice... mmm I love rice, burger...ok hubby is happy, Egg...well I'll live, mmm brown gravy.

Loco Moco

But once you put them all together it's like Hawaiian magic!

Loco Moco

Fill your bowl with soft white rice, top that with a well seasoned perfect hamburger patty, cover that up with a bright fried egg and drizzle pour a ridiculous amount of beautiful brown gravy all over the top!

Loco Moco


Now taste your little piece of Hawaiian heaven and fall in love.

Loco Moco

I'm sure that you'll love it just as much as we do! Heck you might even add it to your monthly menu like we have!

Celebrating 7 years of Marriage - Renewing Our Vowels in Hawaii
After our Vow Renewal Ceremony  - Waikiki Beach with Diamond Head in the background 2/7/14


I love little bits of normal life that transport me back to paradise!

Loco Moco
By: Angie Barrett 9/16/14
Makes 6 Servings
                                                                     (Click to Print)

Ingredients 

2 cups white rice
2 cups water
2.5 pounds ground beef (I used 85% lean, 15% fat)
Salt and Pepper
3-4 tablespoons of Worcestershire
6 eggs

Directions 

Boil water in a medium sauce pan. Once the water is boiling, add the rice, stir and remove from heat. Cover and let sit for about 10 minutes. 

While the rice the sitting, pre-heat the oven to 400F. 

In a large bowl, mix together the ground beef, a dash of salt*, pepper and Worcestershire. 

Mix well and form into 5 burger patties. 

Place patties onto a baking sheet (I use a 2 layer roasting sheet so that the burgers don't sit int their juices while they cook).**

Cook the burgers for 6 minutes. Carefully flip the burgers and cook for another 7-8 minutes or until done to your liking. 

Crack eggs into a hot skillet and fry eggs over medium-high heat until done. 

To Plate:

Add a large scoop of rice to a plate, top with a burger patty, top the burger with a fried eggs and cover with brown gravy. 

Serve hot.

* I like to use no salt seasoning mix in place of salt

** I normally sear my hamburger patties for a minute or two in a frying pan before cooking them in the oven. 



Loco Moco

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Sunday, September 14, 2014

Perfect Grits and Greens Breakfast Bowl

Perfect Grits and Greens Breakfast Bowl

It's happening, I've started to enjoy breakfast. I blame it on the fact that I have a food blog. haha Well...I take that back... I've started to enjoy breakfast FOODS, like at brunch or lunch time. haha I think I'm ok with breakfast as long as no one is showing eggs in my face. I'm branching out and going for different breakfast items.

If I'm limited to just eggs and bacon, I won't be very interested. However, slap some cheesy grits and a biscuit down and I'll be happy!

Perfect Grits and Greens Breakfast Bowl

On my last morning in Asheville, I went to brunch with a few friends and we found the cutest little restaurant down in Biltmore Village called, The Corner Kitchen. This house turned restaurant is over 100 years old, oh my if those walls could talk I would sit and listen to their stories for hours!

Biltmore Village, Ashwville, NC

The building that The Corner Kitchen calls home is one of the original buildings that George Washington Vanderbilt had built just down the way from his home, Blitmore. Did you know that George Washington Vanderbilt pretty much built his very own town? His town was complete with his own church, post office and school building!

Corner Kitchen Biltmore Village, Ashwville, NC

As we grabbed a seat at the family table right in front of the kitchen, I couldn't help but look around and just take in the building's history.  I mean think about it. I was sitting in a house that was about 120 years old. A house that a family (or many families) lived in at some point.  A building that's seen 120 years of history developed right in front of it!

Corner Kitchen Biltmore Village, Ashwville, NC


Off to the right of us was a staircase that led upstairs and I imagined the people that lived here going up and down those steps and out onto the front porch during their every day lives. What would they think of their home being turned into a restaurant? What would they think of the hundreds of people that visit their home each day?

Oh I could walk through history all day long but I suppose you're here for breakfast so I shouldn't keep you waiting too long. ;)

Like I said before, we sat at a long family table with the perfect view of the kitchen and chatted about southern recipes and life as we waited for our brunch to be made. I ordered the daily special because I was looking for something "different", something other than just a waffle or pancake.

Corner Kitchen Biltmore Village, Ashwville, NC
The Kitchen at Corner Kitchen and the Breakfast Bowl Special that they made
Oh and when it was delivered, I was very happy with my decision.  I snapped a picture of my plate and then made a mental note that if it was super good that I would recreate it at home. You see I use meals that I have out of town as inspiration for meals to cook at home! This Breakfast Bowl Special was just the inspiration I needed.

Before we even left I sent BigBear a text and told him that I had just had the best breakfast of grits, greens and eggs at this little restaurant in Biltmore Village and I just couldn't wait to make it for him! That's exactly what I did.

I also gave it a new name. I'm calling it the "Perfect Grits and Greens Breakfast Bowl". Just because, well just because I can. ;)

What's in BigBear's Perfect Grits and Greens Breakfast Bowl?



Here are the 5 components of this Perfect Grits and Greens Breakfast Bowl :

  • Grits - made with milk and seasonings, topped with cheese
  • Scrambled Eggs, topped with cheese
  • Collard Greens (don't you turn your nose up! Even BigBear ate them!)
  • Tomatoes
  • Biscuits (or just 1 biscuit if you're me haha)
Oh and you're going to sprinkle bacon bits all over the top...of EVERYTHING.

Ok....so maybe I should have named this "Bacon ontop of some other things Breakfast Bowl". But that is just too long of a name haha. ;)

Perfect Grits and Greens Breakfast Bowl

I'm going to explain how I made each breakfast item below but before I do that I want to direct you to a few links.

I made my bacon bits instead of buying store bought and  while I will tell you how I made mine below I also wanted to share this with you! My friend Kim from Cravings of a Lunatic just posted a quick little tutorial on her blog on how to make bacon bits at home so I thought I'd link to that here as well in case you wanted to see how she makes her bacon bits.

Oh and the biscuits, I used canned biscuits. (Oh my gasp) No, you'll be ok. I promise. But if you must make your own biscuits from scratch (which they are fabulous that way as well, I just didn't want to) here are a few biscuit recipes from my blogging friends that you might love as well:



Perfect Grits and Greens Breakfast Bowl


Now that you've got your bacon and biscuits let's get together and start making this Perfect Grits and Greens Breakfast Bowl, I assume that you're starving by now! ;)

Perfect Grits and Greens Breakfast Bowl
By: Angie Barrett 9/14/14
Makes 4 LARGE servings
                                                                        (Click to Print)

Ingredients 


8-10 strips of bacon
8 cups chopped collard greens (these will wilt down A LOT)
1 teaspoon onion powder (or 1/2 an onion)
8 eggs
1 tomato, chopped into pieces
Olive Oil
4 cups milk
1 cup white grits
4 tablespoons butter
Salt and Pepper to taste*
1-2 cups of shredded cheese, depending on how much you want
Biscuits -homemade or store bought

Directions 

In a large pot, heat milk until is starts to boil. As soon as it starts to boil, stir in the grits and turn the heat down to low. Season with a little salt and pepper (you can add more later) and cover. Let cook for 12 minutes.

While the grits are cooking, start the bacon. Cut the bacon into 1 pieces. Coon the bacon on a large pot (you'll be cooking the collard greens in this too). Cook the bacon on medium heat until crisp, stirring occasionally.

Once the bacon is done, remove it from the pan and lay in on a paper towel to drain.

Add the collard greens to the pan with the bacon grease. (If this is too much for you, just pour the bacon grease out of the pan and then add the collard greens). Sprinkle with onion powder (or if you're using a real onion, saute the onion a bit and then add it to the greens). Stir. Cover and cook over low-medium heat until the collard greens are wilted and dark green; this takes about 6-8 minutes.

In a pan, heat a little olive oil over medium heat and add the tomatoes to the pan. Sprinkle with pepper and saute for 3-4 minutes. Remove from pan and set aside. Add the eggs to the pan and scramble them. Cook until done.

Check on the grits and stir them. Stir in butter. Taste and season with salt and pepper if needed.

To Plate:

Place a few spoonfuls of grits on the left side of the plate. Add collard greens to the right and add the scrambles eggs to the top of the plate. Sprinkle cheese on the eggs and grits. Add some of the sauteed tomatoes to the middle of the plate. Sprinkle bacon bits over the entire plate. Add a biscuit and serve. 


* I don't normally cook with a lot of salt, but salt really brings out the flavor in grits, I feel like grits NEED salt



Click Here to Keep Reading..... "Perfect Grits and Greens Breakfast Bowl "

Friday, September 12, 2014

German Chocolate Cupcakes

German Chocolate Cupcakes

The last weekend of August wrapped up our busiest birthday month here. As I've said before, for our family, August packs in more Birthdays than any other month.

My dad's birthday on August 31, ends our long month of celebrations!

I know I told him on his Birthday, but since I'm sharing his Birthday Cupcakes today, I just have to shout it again...... 'HAPPY BIRTHDAY DIDDY! I LOVE YOU!" (Yes, that is suppose to be "Diddy" haha)

German Chocolate Cupcakes

I had a rough week with doctor visits and such the week before his birthday but I really wanted to make him an aweomse birthday cake since we didn't really have a ton planned for his birthday. After all, this was his 60th birthday and we total suck and didn't plan anything!

I was all prepared to make this Chocolate Espresso Layer Cake from Savory Simple for him until he told be that he had a suggestion for his cake. *Insert Sad Face*  

He wanted a German Chocolate Cake; he said it was his favorite. So I ditched my plan for the Chocolate Espresso Cake and my brain jumped onto the German Chocolate Cake tracks. (But I WILL be making that Chocolate Espresso Cake soon! )

German Chocolate Cupcakes


Growing up, German Chocolate Cake was the only thing I could stand coconut in. I still don't care for shredded coconut, something about the texture kills me but I did love German Chocolate Cake when I was little.

Oh and PAUSE... did you know that German Chocolate Cake filling has pecans in it? I had no idea! I mean of course you can make it without the pecans, but regular German Chocolate Cake coconut filling has pecans in it.

My dad knew this, my husband knew this... I did not.

Probably the best cupcakes that I've ever made! German Chocolate Cupcakes


So I set out to make this amazing 3 layer German Chocolate Cake for my dad's birthday. I bought 3 new awesome cake pans because I wanted layers in the cake! I mixed the batter,  baked the cakes and then let them cool.

I made the coconut pecan filling and made homemade chocolate icing. This was going to be the best birthday cake ever! I just knew it was going to be great!

I let everything cool and then I started to assemble my cake. The cake Gods HATE ME! The cakes hated me! I finally got them stacked, filling between each layer and started my crumb coat. Half way through icing the thing it started to fall apart. Cracked down the middle the the top layer started falling off.

Tears... Tears I tell you!

Probably the best cupcakes that I've ever made! German Chocolate Cupcakes

I pushed it all back together and shoved it into the freezer and started to panic. Dinner was almost here and I needed a German Chocolate Cake... like NOW.

I re-made the batter and re-made the filling. I grabbed a can of icing from the pantry and dug through my kitchen for cupcake liners.

Probably the best cupcakes that I've ever made! German Chocolate Cupcakes


I raced to bake the cupcakes, let them cool, piped a ring of chocolate fudge icing and filled the top of those cupcakes full of sweet coconut pecan filling!

They were done, literally as I was walking out of the door to Lynchburg to celebrate Dad's birthday! Haha :)

Ps..... I think that cake is still in the deep freezer down stairs in the basement.... oops....


German Chocolate Cupcakes
By: Angie Barrett 9/12/14
Makes 24 cupcakes
                                                                           (Click to Print)


Ingredients 

For Cupcakes:

2 cups flour
2 cups sugar
3/4 cup Hershey’s Special Dark Cocoa Powder
2 teaspoons baking soda
teaspoon salt
2 large eggs
1 cup milk
1 cup vegetable oil
teaspoons vanilla
1 cup boiling water

For Filling:

4  egg yolks
12 oz evaporated milk (should be 1 can)
2 teaspoons vanilla
1.5 cups sugar
3/4 cup butter (1.5 sticks)
2 cups of shredded coconut

1 cup chopped pecans

Icing:
I used canned chocolate fudge icing for these cupcakes.
But if you want to make your own  chocolate icing you this recipe from Hershey is wonderful!

Directions 

For Cupcakes:

Pre-heat the oven to 300F. 

In a large bowl, mix together the flour, sugar, baking soda, salt and coco powder. (I do this in my stand mixer). 

Next add in the eggs, milk and oil. Mix Well. Stir in the vanilla. Carefully mix in the boiling water. The batter with be liquid like!

Pour batter into cupcake liners that have been placed into a cupcake tray. 

Bake in a pre-heated oven at 300F for 30 minutes or until done. 

Let cool. 

For Filling:

4  egg yolks
12 oz evaporated milk (should be 1 can)
2 teaspoons vanilla
1.5 cups sugar
3/4 cup butter (1.5 sticks)
2 cups of shredded coconut
1 cup chopped pecans

Whisk egg yolks, milk and vanilla together in a medium sauce pan. Whisk in the sugar and butter and cook on medium heat for about 10 minutes or until the mixture is thick. 

Remove from the heat and stir in the coconut and the pecans. 

Let cool. 

To assemble:

Pipe a ring of chocolate icing around the top of the cupcakes and then top the cupcake with the coconut pecan filling. 




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Monday, September 8, 2014

Island Jerk Pork and the Cookbook: "Where Slow Food and Whole Food Meet" #slowNwholecookbook

Island Jerk Pulled Pork

I've kind of kept it hush, hush but today I can finally let you know what's been going on! I posted a little teaser on Instagram a while ago, but didn't go into much detail! You see, 30 other food bloggers and I have been working on a little project!

We made a cookbook! Well, we contributed recipes for the cookbook and Christine (Cook the Story) and Jennifer( Mother Thyme) edited it and put it all together! It's so beautiful and every one did such a splendid job on making this special cookbook happen!

It's called:  

Island Jerk Pulled Pork

But do you know why this cookbook is so special? 

All of the proceeds from the print copy of this book are going to the Second Harvest Food Bank of Central Florida. 

In addition, Feeding America food banks from across the country are giving the ebook version as a free gift to their donors. If you make a donation you will be given the ebook as a free gift. Donate right now and get your free ebook by clicking here

 "Where Slow Food and Whole Food Meet" #slowNwholecookbook

September is Hunger Action Month

"46 million people in the United States deal with hunger issues, 
including 12 million children and 7 million seniors."
 "Where Slow Food and Whole Food Meet" #slowNwholecookbook
I just know you're going to love this cookbook! You know what else is awesome? I have a recipe in this cookbook! It's the first real life cookbook that I've ever been published in! Ahhhh, you have no idea how exciting that is  for me!

Broccoli and Cheese Potato Soup


You can find my recipe for Broccoli and Cheese Potato Soup in the cookbook! I'm pretty sure that's enough reason to buy that cookbook right now haha! ;)

But to give you a little taste of the recipes that are in the cookbook here are a few that caught my eye:

  • Creamy Buffalo Chicken
  • Macaroni and Cheese with Sugar Snap Peas
  • Pork Meatballs in Marinara Sauce
  • Cuban Seafood Stew
  • Chinese Beef and Broccoli

Oh and of course this Island Jerk Pulled Pork!! There are so many satisfying recipes in the cookbook and I get to share one of those with you today!

 Jill Holland, Sous Chef of Catering for Good and Chef Instructor of Second Harvest Food Bank of Central Florida gave us permission to make and share the recipe for her Island Jerk Pulled Pork that she contributed to the cookbook! 

Slow Cooker Island Jerk Pork

I always stock up on boneless pork butts when they're on sale at the grocery store and fill my deep freezer with them, so I had everything on hand to make this meal without having to run to the store!  Sometimes I can find boneless pork butt on sale at our local stores for somewhere between $5.00 and $8.00. That is one amazing deal on meat that I just can't pass up!

Slow Cooker Island Jerk Pork


I made these over the weekend and actually started it before we went to bed one night so that we could have these Island Jerk Pulled Pork sandwiches for lunch!

Big Bear liked his sandwich plain but I added a bit of coleslaw to mine! I served them with homemade chips and these sandwiches just made the perfect meal!

Slow Cooker Island Jerk Pulled Pork

Thanks to some gracious sponsors I actually have some giveaways for you!

Thanks to San Miguel Produce, Grimmway Farms and Old Oak Farms by RPE Produce I am giving away TWO copies of Where Slow Food and Whole Food Meet !

(They are also contributing food to their local food banks AND they are giving $5 for every print copy of the book that is sold up to $600. That’s in addition to the proceeds from the book that are already going to the food bank! )

AND

Thanks to Hamilton Beach I'm also giving away a Hamilton Beach Set & Forget® Programmable 6 Quart Slow Cooker! Hamilton Beach sent us each one while we were working on our recipes for the cookbook and I am head over heels in love with it! (Thank you Hamilton Beach!!!)

(PS. EACH blogger in the cookbook has 2 cookbooks and a slow cooker to give away so make sure to see the list of bloggers below, visit their sites and enter to win there too!)

Ready for MORE giveaways?

Our amazing co-editors of the book, Christine and Jennifer, are also have a few EXTRA givaways on their sites! They're giving away one prize of free carrots for a year from Grimmway Farms, one prize of free greens for a year from San Miguel and a potato prize pack from Old Oak Farms by RPE Produce including 40 pounds of potatoes and 1 Bamboo Bowl, 1 cutting board, 1 pepper mill, 1 measuring spoon set, 1 recipe booklet, 1 about potatoes booklet.  (Click on their names above to get to their giveaways!)



 "Where Slow Food and Whole Food Meet" #slowNwholecookbook
Click HERE to purchase a print copy of Where Slow Food and Whole Food Meet. All proceeds will benefit Second Harvest Food Bank.

.
Slow Cooker Island Jerk Pork
                                                                           (Click to Print)


Ingredients 

1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons grated fresh ginger
1½ teaspoons ground cloves
1½ teaspoons ground allspice
1½ teaspoons thyme
1½ teaspoons dry mustard
1½ teaspoons coarse salt
1 teaspoon sweet or hot paprika
½ teaspoon cumin
½ teaspoon sugar
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
3 pound boneless pork butt
1 cup apple cider or apple juice
1 bay leaf
8-10 hamburger buns, sliced open

Toppings (optional) - BBQ sauce, fresh cilantro

Directions 

In a small bowl combine onion powder, garlic powder, ginger, cloves, allspice, thyme, dry mustard, salt, paprika, cumin, sugar, black pepper and cayenne. 

Use fingers to rub spices together to ensure that ginger is dispersed throughout. Rub spice mixture all over pork.

Put the pork in the slow cooker fat side up. Pour apple cider over pork and add bay leaf. Cook on low for 8 hours.

Remove pork from slow cooker. Use two forks to shred meat. Skim fat off liquid in slow cooker. Drizzle a few tablespoons of the remaining liquid over the meat and mix to combine.

Serve on a bun as-is or slathered with your favorite BBQ sauce and sprinkled with fresh cilantro.

Serves 8-10 

$2.29-$3.29 per serving

Recipe used with permission from Jill Holland, Sous Chef of Catering for Good and Chef Instructor of Second Harvest Food Bank of Central Florida for Promotion of the "Where Slow Food and Whole Food Meet" Cookbook. 

Set on winning one of those cookbooks or a slowcooker?

Enter below!!



Want more chances to win??

Here are the bloggers that created recipes for this cookbook, they're having giveaways too!

Broccoli and Cheese Potato Soup from Big Bear's Wife (That's ME! You're already here!)
Chicken, Potato and Barley Stew from Magnolia Days
Autumn Apple Chicken Sandwiches from Chocolate & Carrots
Pumpkin, Chicken and Spinach Tortellini Soup from An Edible Mosaic
Thai Coconut Curry Beef and Broccoli from Food Faith Fitness
Chicken Burrito Bowls from Two Healthy Kitchens
Barbacoa Tacos from My Baking Heart
Balsamic Orange Roast Beef from a farmgirl's dabbles
Cuban Seafood Stew from The Kitchen Prep
Chinese Beef and Broccoli from Very Culinary
Pork Meatballs in Marinara Sauce from Savvy Eats
Chicken with 40 Cloves of Garlic from Around My Family Table
Tex-Mex Scalloped Potato and Carrot Dinner from Cook the Story
Cuban Black Bean Soup from Food n' Focus
Macaroni and Cheese With Sugar Snap Peas from Brooklyn Farm Girl
Sweet and Spicy Carnitas from Cravings of a Lunatic
Pork Tenderloin Florentine from All Day I Dream About Food
Thai Pork with Vermicelli Salad from Jane's Adventures in Dinner
Mango Chicken from Stetted
Creamy Buffalo Chicken from Mother Thyme
Spiced Lentil Stew from Je suis alimentageuse
Harvest Chili from WonkyWonderful
Whole Tuscan Chicken from The Little Kitchen
Vegetarian Pumpkin White Chili from Kitchen Treaty
Sweet Italian Sausage and Peppers from Sweet Remedy
Chicken Cacciatore from Poet in the Pantry
Lentil, Sausage and Kale Stew from Jeanette's Healthy Living
Italian Beef Sandwiches from Yummy Healthy Easy
Butternut Squash Vegetarian Chili from Nutmeg Nanny


Oh and one more thing.... since I KNOW that you want EVEN MORE CHANCES TO WIN, I want to tell you about the Twitter Party we're having!

Join us on September 18 at 9pm Eastern. Follow #slowNwholeCookbook to join in! 


We will also be joining Courntey Crozier, a former contestant from The Biggest Loser, for her weekly #justcrunchem twitter parties on September 11th, September 18th and September 25th from 8-9pm Eastern.

We'll be giving away copies of the "Where Slow Food and Whole Food Meet" cookbook AND during ONE of those chats we'll be giving away ANOTHER Hamilton Beach Set & Forget® Programmable 6 Quart Slow Cooker! You know you want to be there!


Click Here to Keep Reading..... "Island Jerk Pork and the Cookbook: "Where Slow Food and Whole Food Meet" #slowNwholecookbook"

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