Buffalo Chicken Dip

Posted on December 27, 2011 by ohmygoodygoodness

This, my friends, is amazing. I got this recipe from a long time friend Tammy M. about a year ago. She is always making it and posting pictures on her Facebook page that make me drool on myself and want to eat it. However, for some reason, I have just never actually made it. Until now. OhMyGoodyGoodness! I am so glad I did! I changed the recipe just a tiny bit from what she had, just to suit my tastes a little better.

We have a tradition around here for the holidays when it comes to food. On Christmas Eve our close friends, who have become our family over the years, always come to our house for an evening of appetizers and usually some games, or this year it was a bonfire. Then, on Christmas Day they come back over in the afternoon and we just lay around and drink spiked eggnog or mimosas and then have a dinner of my specialty steaks and fried shrimp. Sometimes we throw in some fondue as well. The one thing that we have to have on Christmas Eve is Scotch Eggs. It’s a must. This year I did several other appetizers that we love, but I wanted to try something new to add to the menu. This buffalo chicken dip was what I picked. I figured that after a year of drooling over the recipe, it was time to make it.

I have to say, it is one of the best appetizers I have ever had and I will definitely be making it on a regular basis. My husband couldn’t stop talking about it. “OMG! This is amazing!” “Babe, why haven’t you ever made this before?” “WOW!” “I just can’t get enough of this stuff!” Those were just a few of the phrases he kept repeating over and over while guarding the bowl with his life.

It is very easy to make and you can easily make it up ahead of time like I did, and keep it in the fridge until your ready to bake it. If you need a great appetizer to take to a party or to have while hosting a party of your own, this is the one for you!!

** This recipe is gluten free if you use the products I have listed below. I have done the research on these products and my gluten free friend, Jenny S., has given it the taste test approval!

** If you wanted to make this vegetarian, you could just make the recipe without using the chicken. I am sure the flavor combinations would be just as great without the meat!!

Thanks again, Tammy, for sharing the recipe with me!

Buffalo Chicken Dip

  • 3-4 chicken breasts (2 tbsp oil and salt and pepper for cooking)
  • 2 – 8oz packages of cream cheese, softened
  • 1/2 cup bottled ranch dressing
  • 1/2 cup bottled blue cheese dressing
  • 2 cups shredded cheddar cheese
  • 1 cup of bottled buffalo wing sauce (I used a mixture of hot and mild) (you could add up to a 1/2 cup more if you wanted to)
  • for serving – celery, Triscuit crackers, tortilla chips

Season your chicken breasts with salt and pepper. Add two tablespoons of your favorite oil to a skillet and cook over medium heat until chicken is cooked through.

Once chicken is done, I sliced each breast into 3-4 strips and then shredded each strip with two forks. I personally thought it would be better without huge chunks in it since the dip was so creamy. You can cut up the chicken however you prefer.

For this next step, if you don’t like blue cheese or you don’t like ranch, you can just use a full cup of the one you like the best instead of splitting it up and using both.

While your chicken is cooking, in a large bowl combine softened cream cheese, ranch dressing, blue cheese dressing, and buffalo wing sauce. You can either use a hand mixer to mix until smooth and creamy, or just use a large spoon. Mix in your shredded chicken and 1 cup of shredded cheese. Pour into a baking dish.

Top with remaining 1 cup of shredded cheese.

Bake at 375 degrees for about 20 minutes, or until dip is warmed through and bubbly.

I think our favorite way to eat it was with the celery and the Triscuits. I hope you will enjoy this as much as we did!

These were the products I used that are gluten free. These are my two favorite brands when it comes to salad dressing and buffalo wing sauce.

 

Posted in Appetizers, Cheese, Chicken Dishes, Dips and Spreads, Gluten-Free, Products, Recipes, Sides, Snacks | 7 Comments

Salsa

Posted on December 19, 2011 by ohmygoodygoodness

Around here we are big on snacking. Over the course of the last couple of years I have been trying to make homemade all of our favorite snacks. By making everything myself I can get away from all of the preservatives they pack into everything and I can choose exactly what I want to put in and use as many fresh ingredients as I can.

We really love chips and salsa and when I found this recipe one day on the Pioneer Woman, I knew that I would never buy salsa pre-made again. One of my favorite things about some restaurants is having chips and salsa as an appetizer. I like salsa that isn’t chunky, which is why I love the kind they serve in most restaurants. This recipe is so good and every time I make it everyone loves it. It is so easy to make and only takes about 10 minutes to prepare.

I changed the recipe just slightly from the Pioneer Woman’s recipe. The first change came as an accident. I was making it the first time and things were so crazy in here that I miss read the recipe and put in 1 tablespoon of sugar instead of 1 teaspoon of it. I didn’t realize it until I had dumped it in. However, I loved the extra little bit of sweetness it added, so I just always use that same amount. The last time I made it over the weekend, I added a can of chopped green chili’s to it and I liked what it added to the flavor.

You can make this mild by leaving out the jalepeno and using mild Rotel tomatoes and mild green chili’s, or you can make it super spicy by using the hot Rotel tomatoes, the whole jalepeno and hot green chili’s.

When I first started making this I used my food processor which was not big enough to hold the whole recipe at once, so I had to process it in two batches. Now I have one of those Ninja blenders, which I LOVE, and it will hold the entire recipe at once. You need something that holds 9 cups or more to make it all at once. I saved a large pickle jar and it works perfectly to hold the whole batch once it’s made.

Notice that I used a heaping 1/4 cup of chopped onion!

Salsa

  • 1 can (28 ounce) whole tomatoes with juice
  • 2 cans (10 ounce) Rotel tomatoes
  • 1 (4 ounce) can of chopped green chili’s
  • 1/4 cup chopped 0nion
  • 1 clove garlic, minced (or 1/2 tsp minced garlic)
  • 1 whole jalapeno, quartered, seeded and sliced thin
  • 1 tablespoon white sugar, (you can use less if you like)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin, (I usually add a couple of shakes more)
  • 1/2 cup cilantro (more if you like it)
  • juice from 1/2 of a lime

Combine whole tomatoes, Rotel, green chili’s, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor.

Pulse until you get the salsa to the consistency you’d like. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour and then serve with tortilla chips or use in your favorite recipe. Should last up to a week when stored in the refrigerator.

I found these chips at Sams Club awhile back and we love them. They contain a lot of healthy ingredients and the flavor is amazing. The bonus is that they are less than $3 for this entire bag. Notice they are also gluten-free.

Posted in Appetizers, Dips and Spreads, Gluten-Free, Mexican Inspired, Recipes, Snacks, Vegetarian | 4 Comments

Egg Salad Mini’s

Posted on December 16, 2011 by ohmygoodygoodness

Here we go again with something mini. I have said before how much I think that when it comes to food, mini is usually better. At least to me, anyway.

Since I cook a big meal almost every night during the week, I usually try to find something easy to fix for the weekend. Egg salad is so quick and easy to make and I almost always have all the ingredients to make it on hand. It is something that everyone around here likes and I can even make it up ahead of time.

I always make this with these Zingy Pickles. If you haven’t tried them yet, I would encourage you to do so. They are fantastic and give this a great flavor.

** For the Gluten Free version, just use a GF bread and bacon.

Egg Salad Mini’s

  • 1/3 cup cooked, crumbled bacon
  • 1/3 cup spicy pickles, finely diced (You can use your favorite pickles)
  • 1 green onion, finely chopped
  • 1 tbs fresh parsley, finely chopped
  • ¼ cup Vidalia or sweet onion, finely diced
  • 6 eggs hard boiled, peeled and chopped
  • 1tbs yellow mustard
  • ¼ cup mayo
  • ¼ tsp paprika
  • Salt and pepper to taste
  • Kings Hawaiian Buns, you can use small water rolls or whatever you prefer.

Put all ingredients in a mixing bowl and mix gently until well combined. Slice open the buns and fill with egg salad. Serve!

Posted in Appetizers, Bacon, Dinner, Gluten-Free, Lunch, Recipes, Salad, Vegetarian | Leave a comment

Wicked Good Chili Lime Tortilla Strips

Posted on December 10, 2011 by ohmygoodygoodness

It is quite possible I may never buy another bag of tortilla chips again. I thought I was hooked when I made these plain for the Bonfire Chili recipe, but that was only the beginning of my love affair.

I have this thing for chili-lime flavor. I love it. I also have a thing for tortilla chips. I love them too. So, it would only make sense that the two paired together would make my heart sing a little.

At one time I had a small jar of this crystallized lime stuff that someone had given me. I never really used it much and after awhile it got kind of all stuck together and gross so I threw it out. Well, last week when I was craving chili-lime stuff I went to the store to find some more. I stood in the seasoning aisle for about 20 minutes looking for this stuff. Not remembering the name, of course. (Because without post it notes my brain is useless.) I enlisted the help of the very friendly Publix guy and a little old Spanish man (who I think fancied me) to help me find this lime stuff. We searched everywhere and couldn’t find it.

And then, just as I had reached up from picking up Goldfish crackers off the floor that my daughter had so thoughtfully placed there, VOILA, there it was! True Lime Crystallized Lime Powder! It was in individual packets, kind of like sugar, instead of a jar, but who cares! I was so excited I found it. They also have a lemon version in case your interested.

Before I got down the aisle, that little old man found me and asked if I had ever found it. I told him I had and showed it to him. Then he wanted me to tell him the recipe of what I was going to do. He seemed very, very interested.

Wicked Good Chili Lime Tortilla Strips

  • one package of corn tortillas
  • chili powder
  • lime powder
  • salt
  • pepper
  • avocado oil

Take out about a half a stack of the tortillas and cut them in half and then cut them in strips like this.

Since the lime was in packets it took a little more work, but I just opened up about 9-10 packets, dumped in some chili powder and salt and pepper and tasted it until I thought the flavor consistency was about right.

I mixed it in this handy dandy shaker so that I could just shake it right on the tortillas as they were finished. I don’t use this very often, but when I need it, it sure comes in handy.

Now, if you have never used avocado oil before, you are truly missing out. I used it the first time when I made these Fried Plantains, which were amazing. I had heard that avocado oil was really good for you and the benefits are hands down better than using vegetable or canola oil to fry with. What I wasn’t expecting, was that when you fry with it, what you cook is not greasy at all. Every time I have used it the result is the same and you are not left with a greasy mess on your food. It tastes cleaner and really kind of makes you feel like your eating something healthy. It is more expensive and so far I haven’t been able to find it in a container larger than this one. However, you can reuse it by straining it out into a jar when your finished with it and then store it in the refrigerator.

Get out a large heavy bottom skillet and pour in your oil. Let it get really hot over medium high heat until when you drop in a piece of the tortilla it immediately sizzles and floats to the top. Begin dropping in the tortillas, as many as you can fit at a time.

I gave them about 1-2 minutes on one side and then flipped them over for another minute or so and then started to take them out. You want them crispy but not too cooked. I didn’t even let get get very brown in color. When you take them out, place them on a paper towel lined plate or pan and immediately shake on your chili, lime mixture. I added just a tiny bit more salt to mine when they were finished, but you can decided if you need more or not.

What you are left with is a delicious, crispy, non-greasy snack. I ended up making a huge bowl full of these because we were having a dinner party and I was serving the Bonfire Chili again. They made for a great snack out by the fire later when we were hungry again.

 

Posted in Gluten-Free, Mexican Inspired, Recipes, Sides, Snacks, Vegetarian | Leave a comment

Fiesta Corn Dip

Posted on December 10, 2011 by ohmygoodygoodness

This appetizer is something that we make quite often around here. I started making it about two years ago and it is something that our friends ask for when we are having one of our dinner parties. This is really easy to make and can be made up ahead of time and refrigerated and then taken out when ready to cook. It is delicious and full of so much flavor.

If you make the recipe exactly with the whole jalapeno and cayenne pepper, it really has a nice kick to it. If you don’t want so much of the heat, then you can use half of a jalapeno or none at all and cut back on the amount of cayenne.

I never roast my own peppers because I just don’t have the time to, so I always buy the roasted ones in a jar. They are always great and full of flavor and are ready any time I need some.

Fiesta Corn Dip

  • 2 tablespoons butter
  • 3 1/2 cups corn kernels (you can use fresh, frozen or canned)
  • 1 cup sweet onion, finely chopped
  • 1/2 cup roasted red peppers (one whole pepper from a jar equals 1/2 a cup)
  • 1/4 cup chopped green onions
  • 1 jalapeno, seeded and minced
  • 2 teaspoons minced garlic
  • 1/2 cup mayonnaise
  • 4 ounces Monterrey jack, shredded
  • 4 ounces sharp cheddar, shredded
  • 1/4 teaspoon cayenne
  • salt and pepper, to taste
  • Tortilla chips, for dipping

Preheat the oven to 350 degrees F.

Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the corn and  salt and pepper. Cook, stirring occasionally for about 4-5 minutes.  Remove from heat and place into a large bowl.

Melt the remaining tablespoon of butter in the skillet. Add the onions and red peppers. Cook, stirring often, until the onions and peppers are soft, about 2 minutes. Add the green onions, jalapeno, and garlic and cook for about another 2 minutes, or until everything is softened. Transfer to the bowl with the corn.

Add to the other ingredients in the bowl, 1/2 cup mayo, cayenne pepper and both cheeses, then stir until well combined. You can add more cheese here if you really want to!

Pour into an 8-9 inch square baking dish.

Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips.

Posted in Appetizers, Dips and Spreads, Gluten-Free, Recipes, Vegetarian | 2 Comments

Coconut Sweet Potatoes

Posted on December 8, 2011 by ohmygoodygoodness

All day yesterday I thought it was Friday. I guess I was really hoping that this week was going to be over already. I hadn’t even thought about dinner and by 7 p.m. everyone was wondering when the heck we were going to eat. I hadn’t been to the grocery so the pickings were slim around here. My husband and kids decided on chicken nuggets and fries and I was definitely not in the mood for that. I had several random things in the freezer and the fridge that I needed to use up that wouldn’t make a full meal, so I just decided to make a few things. One of those things were these sweet potatoes.

On Thanksgiving I made a new recipe for sweet potato casserole that I found here (only I used nothing “light” because, well, I just don’t believe in it!) and I was so hungry while I was doing all my cooking that I made a little side dish of the potatoes for myself. I had some extra coconut milk so I just put some of that in there when I whipped them up and some butter and it was amazing. I am not really a huge fan of sweet potatoes anyway, I usually only eat them at Thanksgiving, but these turned out so great that I could eat them on a regular basis.

I didn’t really measure any of this and since you can make as much or as little as you want at a time, you can really just use your own judgement of how much of the butter and coconut milk you need to make the amount of potatoes you have creamy enough.

Coconut Sweet Potatoes

  • sweet potatoes, I used 5 large ones
  • can of coconut milk, I ended up using just under 3/4 a can
  • butter, I used about 3-4 tbsps
  • salt and pepper, to taste

Peel and cut your potatoes into chunks like this

Then put then in a saucepan and give them a good dousing of salt. Then fill up the pan with water until it covers the top of the potatoes. Put them on the stove on medium high heat and let them cook until the potatoes are fork tender.

When they are done, remove them from heat and drain them well in a colander. For this next step I used the bowl of my stand mixer, but if you don’t have one a hand mixer will work just fine too.

Put the potatoes in the bowl of your mixer with the whisk attachment.

Put it on a low setting and let it go for about a minute or so to break up all the chunks. Then add in your butter and coconut milk.

Add these in a little bit at a time until you get the desired consistency you prefer, whisking continuously as you go along. Once you get them how you like them, add in your salt and pepper to taste and their done!

The coconut milk doesn’t necessarily give them a super big coconut flavor, but it does add something different and the flavors blend so well together giving them an extra creamy consistency.

I was just thinking that another good idea would be to do a twice baked version of this and when you put this completed filling back into the potato skin, top it with a few marshmallows, some coconut flakes and a little more butter and put it under the broiler for about 2 minutes or until the marshmallows are toasted. Geesh, that sounds so good I am definitely going to have to try it SOON!

I hope you enjoy these as much as I do!

 

Posted in Gluten-Free, Potatoes, Recipes, Sides, Vegetarian | 1 Comment

Apple and Walnut Salad with Sesame Lime Dressing

Posted on December 6, 2011 by ohmygoodygoodness

I have a new obsession the last couple of weeks. I tend to do this with salads for some reason. I find one I like and then I eat it religiously until I almost can’t eat it again. But don’t be like me, everything in moderation, people.

I keep trying to tell my kids about that whole moderation thing. Instead of saying, “MOM” 1,487 times a day to limit themselves to like, say 10. Or complaining about school work 50 times a day, to limit it to maybe 1 time. They haven’t quite gotten the concept yet. However, I keep teaching them by showing them about television and video game times in moderation. Maybe that is why they don’t like it so much.

Anyway, awhile back I posted about this salad that I ate every single day I was pregnant with my little Makaya Skye. It is so good. I can now add this one to the top of my list. You can certainly add what you want to this, in fact, I would have loved to have some nice fresh pears, it would have been awesome!

You will just need these ingredients:

  • an apple, chopped
  • goat cheese
  • walnuts, chopped
  • flaxseeds
  • green leaf lettuce, or whatever lettuce you have on hand
  • sesame lime dressing

I got the inspiration for this salad after I picked up a bottle of this dressing at a local health food store last week. I also found it at Publix this week.

I plan on using this until I can come up with a sesame lime dressing that I can make. If you have a recipe for one, please, do tell. This one is not Gluten-Free.

This is the first bag of Flaxseed I have ever purchased. I have read so many good things about it and how good it is for you, etc. It has an interesting flavor and a great crunch that goes well with these other flavor combinations. I have been trying to sneak it into my families food, so far they haven’t had a clue! Shhhhhh…don’t tell them.

Basically you are just going to chop up your apple and your walnut and tear your lettuce into small pieces. Throw everything else in the bowl and stir it up. Add your dressing. This dressing has a strong flavor and you do not need much on your salad to give it a great flavor.

Posted in Dinner, Lunch, Recipes, Salad, Sides, Vegetarian | Leave a comment

Tiny Potatoes

Posted on December 5, 2011 by ohmygoodygoodness

What is it about tiny things that often make them taste so much better than their larger counterparts? I haven’t been able to figure it out, but I love tiny food. What about you? It may totally be because I am a little strange. I wasn’t always like this, but having children makes you a little crazy. Or a lot crazy, depending on what day it is.

I found these little Honey Gold potatoes at the store awhile back, buy one get one free. They were so cute and tiny, I just had to have them. I hadn’t had a chance to cook them yet, mainly because they were shoved to the back of the refrigerator and I forgot about them. You see, my husband bought me one of those fancy new refrigerators with the double French doors on the top and then two freezer drawers on the bottom. I love it! It’s probably my favorite appliance, well besides the Kitchen Aid. When we first got it he said that he thought there was no way we would ever fill that thing up, because it’s huge. Well, he was wrong. It is always so full that you have to dig around to find things. It’s a little ridiculous, actually.

Anyway, I was making a pasta dish for dinner and I needed a side dish. When I found these in the back of the fridge, I knew they would be perfect, especially when I realized that I had these fresh chives in there too.

I didn’t do a whole lot of measuring on this recipe, mainly because I just kind of threw it together. Also because you can adjust this according to how many people you are trying to feed.

Tiny Potatoes

  • honey gold potatoes, as many as you need
  • fresh chives
  • fresh squeezed lemon juice
  • butter
  • salt, sea salt or kosher

Take out as many potatoes as your going to use and rinse and wash them off, leaving the skins on. Then I take a small pairing knife and make several little slits all over each potato. Place them in a small saucepan (whatever size you need for the amount of potatoes you are using) with some salt and about 2 tablespoons of butter, then cover them with just enough water to cover the tops. Put them on medium high heat and cover them with a lid. You will want to cook them until they are soft all the way through. After about 10-12 minutes you can check them by sticking a fork (or a knife) into one and checking to make sure it’s soft inside.

While they are cooking, take your fresh chives and chop them up so the pieces are small. Take a lemon and cut it in half and remove seeds from one half.

When the potatoes are done, remove them from heat and drain them, then place them on a serving dish.  I took a fork and just poked it down in two or three places on each potato. Just enough to break them open just a bit so that the butter and lemon juice get down inside them. Then squeeze your lemon over the tops of the potatoes so that they are all covered. Next, take some butter and put a small piece over each one so that it melts down over the top. Then give them a generous amount of salt and sprinkle the chives over them.

These are so good and so simple. A perfect side dish that doesn’t require much effort.

Enjoy!

 

 

Posted in Gluten-Free, Potatoes, Recipes, Sides, Vegetarian | 7 Comments

Candied Cranberries

Posted on December 2, 2011 by ohmygoodygoodness

These little gems are a perfect addition to any holiday table. Put them in a fancy dish or a martini glass like I did and set them out for a great sweet/sour treat for your guests. They are so addicting. Little bursts of flavor for your mouth!

I made these for the first time last year on Thanksgiving, when I got a little carried away with the buy one get one free sale on cranberries last year at my local grocery store, and had to figure out a plan to eat them all. Who in their right mind needs 4 bags of cranberries? Oh, I see the problem now and it has to do with that whole “right mind” thing.

These are super easy to make and only take a few minutes to prepare. I let mine soak in the sugar water overnight and then finished them up about an hour before my guests arrived.

Candied Cranberries

1 1/2 cups of water

1 bag of fresh cranberries

1 1/2 cups of granulated sugar, plus more for rolling

Rinse the cranberries in a colander under running water. Remove any cranberries that are bruised or broken. Combine the sugar and the water in a small saucepan over medium high heat. Stir until the sugar dissolves completely and then remove from heat.

Combine the sugar syrup and cranberries in a small bowl with a lid. Cover and chill for several hours or overnight if you can.

Once they are done, drain the cranberries from the sugar water.

I didn’t have any superfine bakers sugar, so I took about a 1/2 cup granulated sugar and gave it a whirl in my coffee grinder. The smaller size and texture allowed it to stick better to the cranberries.

I got out a pie pan and poured the fine sugar into it, then I added the cranberries, a few at a time to coat them.

I took the pie pan by the handles and shook it back and forth on the counter so they rolled around in the sugar. It worked perfectly to coat them on all sides.

Spread the sugared cranberries in a single layer on a non stick pan. I let them sit out for an hour or so in the baking dish and then put them in the fancy dish for serving.

You can serve them on top of shortbread or other cookies like this

Or just put them in a nice dish like this

Enjoy!

Posted in Appetizers, Candy, Gluten-Free, Recipes, Vegetarian | 3 Comments

Sweet and Savory Pork Roast with Apple and Balsamic Rice

Posted on November 30, 2011 by ohmygoodygoodness

I saw this recipe awhile back on the Pioneer Woman’s site for a pork roast with apples and onions. It really looked delicious, but then again, just about everything she makes looks amazing.

This was super easy to make and I cooked it in the crock pot rather then on the stove. You can do either. I changed up my recipe just a little to adjust it for the crock pot and that is the recipe I use below.

The one issue I had was that I had forgotten to buy the wild rice mix that she recommended serving with this dish. All I had was plain long grain white rice. I panicked for a second because I knew I couldn’t serve this masterpiece with regular old rice, so I came up with a new recipe that ended up being perfect with this.

Sweet and Savory Pork Roast

  • 3-3.5 lb pork roast (my son loves to just yell out PORK BUTT in the store)
  • 2 tbsp olive oil
  • salt and pepper, to taste
  • 1 cup apple juice
  • 1 cup beef broth
  • 2 apples, cored and sliced
  • 2 sweet onions, sliced
  • 2-3 bay leaves
  • 2 tbsp butter

Heat butter over medium heat in a large skillet. Add in your onions and some salt and pepper and saute for about 10-15 minutes until they get a little caramelized.

At this point you can add in your apples and cook them for a few minutes with the onions if you want to. I added mine in there for just a few minutes.

While your cooking the onions, in another skillet, add in 2 tbsp olive oil over medium heat and let it get hot. Generously salt and pepper your pork roast on all sides.

Then put it in your pan and sear it on all sides to give it a nice color.

Put 1/2 of the apples and onion mixture in the crock pot and add the roast. I used Better Than Bouillon for my beef broth, so in a small bowl I mixed 1 1/2 tsp of that with one cup of water and used a whisk to combine it. I then added in 1 cup of apple juice and gave it a another stir. Pour this mixture into the crock pot and then top with the remaining apples and onions and your bay leaves.  I cooked this for about 4 hours on high.

When the roast has about 30 minutes left of cooking time, you can start your rice.

Apple and Balsamic Rice

  • 1 1/2 cups long grain white rice
  • 2 tbsp butter
  • 2 cups apple juice
  • 1 1/3 cups water
  • 2 tbsp balsamic vinaigrette
  • 3/4 cup pecans, chopped

In a large skillet with a lid, melt butter over medium heat. Add in the dry rice and stir  until rice is coated with the butter. Then add in your apple juice, water and balsamic vinaigrette and stir until well mixed. Cover and let cook for 18-20 minutes. When rice is cooked, add in the chopped pecans and stir until combined.

When the roast is finished cooking, remove it from the crock pot and cut it into pieces. Mine was so tender it just fell right off the bone. Place the meat on a serving platter, top with all the apples and onions and spoon over the sauce.

Serve over the rice and enjoy!

 

 

Posted in Crock Pot Dishes, Dinner, Gluten-Free, Pork, Recipes | 2 Comments