Cherry Cola BBQ Pork

Dinner by 10 is the rule I live by to keep our budget in check.  I love to cook, but after long days I'm tired, my brain is tired and my children are tired.   The last thing I want to do is to prep dinner - especially when my children are in their "needy" time of the day.

My rule is to have dinner planned and prepped by 10am.  When I used to work full time it would be 10pm the night before.  I chop all the vegetables I can, measure out all ingredients I can and have as much mixed as I can so when dinner time comes around it's just pulling it all together.  It makes after dinner dishes much easier too!

This recipe is adapted from the Southern Cast Iron Magazine from May 2018.  Here is how I prepped it to have my dinner ready by 10am.

First, let's prep those Picked Red Onions and get them in the refrigerator.



In a small bowl, or I used a mason jar - fill with 2 cups of thinly sliced red onion.  Then, on the stovetop combine 2 cups of water, 1 cup apple cider vinegar, 3 tablespoons of sugar and 1 teaspoon of kosher salt.  Bring to a boil over medium heat, cook for 1 minute and then let cool completely.  Pour over the sliced red onions, cover and place in refrigerator up to 5 days. 

Pork Rub:
 1 tablespoon kosher salt
1 tablespoon chili powder
1.5 teaspoons garlic powder
3/4 teaspoon ground black pepper
1/2 teaspoon ground coriander

Now, let marinate the meat.  The longer it sits, the better it tastes! In a small bowl combine salt, chili powder, garlic powder, black pepper and ground coriander.  Rub into the pork, cover and refrigerate at least one hour or overnight.

BBQ sauce:

Combine:
3 cups Cheerwine or Cherry Cola
1/2 cup ketchup
1/4 cup light brown sugar
3 tablespoons Worcestershire Sauce
2 tablespoons Dijon Mustard


Here are your cooking options.  I usually throw into the crockpot because it just makes my life so much easier on busy days.

Cook on low 6-7 hours in a crock pot - pork should easily shred with two forks when its done. If possible, I add the sauce about halfway into cooking - giving it plenty of time to thicken.

If you're not able to add in the sauce, cook sauce on stovetop for about 20 minutes, then when ready to eat combine sauce and pork.

And, lastly if you have the time and a good cast iron dutch oven pot - you can throw the pork in there and put in the oven at 450 degrees for about 45 minutes.  Then, turn the oven down to 325 degrees and continue to cook for about 2.5 more hours.  Pork should register to 185 degrees and easily fork shred.

Shred your pork and add your sauce!

To assemble sandwiches, start with a good crusty hamburger bun, top with pork, sauce, pickled red onions, pickles and enjoy!  

Grilled Italian Chicken Panini with Homemade Basil Pesto

This was so delicious and easy! It’s a great way to use up leftover chicken- or do like I did and get the Tyson’s grilled chicken. Already cooked, makes it easy!

I found the Garlic Naan Flatbread at Aldi. Here’s the recipe for homemade Basil Pesto:

A handful of Basil leaves

Tablespoon of Garlic

1/4tsp pepper

1/4 tsp salt

About a cup of olive oil, more if needed 

Blend in blender until thick but chopped. 

Now, to assemble the sandwiches! 

Cut Flatbread in half. Layer mayo on one side and Basil Pesto on the other. Then, add argula or any good dark green lettuce. Then top with chopped or pulled chicken, red onion slices, tomatoes and shredded Italian blend cheese!

Grill, on a cast iron grill pan with panini press, or toast up in a regular pan just to warm up that cheese! Enjoy! 

Want to watch it come together? Here’s the video!

Sweet Southwest Chicken & Gouda Sandwich

One of my favorite things to do is make up different sandwiches. Today, as my husband was cooking up a bunch of chicken on the grill to chop up for the freezer for meal preps, I was searching through what I had to come up with lunch - and here’s what I came up with today! 

A Chicken, Bacon & Gouda Sandwich with a sweet Southwest dressing with spring onions served on a crusty French roll. 

Here is the recipe for the dressing - which I quickly whipped up- but would be even better made a few hours ahead of time and refrigerated! 

3TBSP Southwest Spicy Mustard 

1 TSP Worcestershire Sauce 

1TBSP Honey 

1 TSP Cider Vinegar 

2 finely chopped Green onions. 

Combine - and refrigerate if time. 

Grill chicken and bacon. Once Chicken is done, top with a slice of Gouda to melt. Slice roll and place on gril to toast slightly. To assemble Sandwich, layer each slice of bread with a generous amount of sauce. Then place chicken slice with cheese, top with bacon. Arugula would be a great lettuce option to add if you’re looking for a little more bite! Enjoy! 

Homemade Croutons

I had a bunch of people asking for my recipe, so here it goes!  I don't do much measuring for this, just kind of a throw it all into the pan and hope for the best type deal.  You can't really mess it up really!

Here's what you need:
Day old crusty bread, cubed. (1/4 loaf of sandwich bread)
Olive Oil
Handful of Fresh Herbs like Rosemary, Basil, Thyme, Oregano, Parsley or
Dried Italian Seasoning
Garlic
Salt & Pepper to taste


In a pan I go around about 2-3 times with olive oil.  Turn the burner on med-low heat and let it heat up.  Meanwhile, I cube my bread and chop all of my herbs.  Sometimes I use my homemade bread, and sometimes I use sandwich bread.  I use whatever I have.  I use probably the equivalent to a quarter to a third of a loaf of bread.  Just eyeball it.

Back at the pan, I throw in garlic.  I use prepared garlic that is already chopped.  I don't like a ton of garlic, so I just do maybe the equivalent to one clove.  Mix it around for about a minute.  Then, add in my cubed bread.  Stir it around and let the oil coat it.

Add in my chopped fresh herbs or dried Italian seasoning.  And, top it off with salt and pepper to taste.  Me?  Easy on the salt, load on the pepper.  Stir them around occasionally until they are toasted, and ENJOY!