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March 2013 -

Pork, Smoked Gouda & Mushroom Meat Cupcake with Bacon Loaded Mashed Potato Frosting Recipe

Yesterday, my husband showed me a photo of a meat cupcake someone else had made, and proceeded to tell me I needed to give this a try. After reading through the person's recipe and realizing I didn't have most of the ingredients she used, I came up with my own. I've been brainstorming for a week about what to do with the mushrooms and smoked Gouda in my fridge. I'm determined to make a risotto in the near future, but since mushrooms get a little slimy if hanging out too long, I decided this might be the perfect thing to use them in. Last I knew there wasn't a shortage of white mushrooms. Essentially a meat cupcake is just a small meat loaf with mashed potatoes on top. The possibilities are pretty much endless!

Meat Cupcake Ingredients (Makes Approx. 10 Cupcakes):

  • 1 Pound - Ground Pork
  • 1/2 - Small Onion Diced
  • 2 - Eggs
  • 1/4 to 1/3 Cup - Sauteed White Mushrooms Chopped
  • 1/2 Cup - Dry Bread Crumbs
  • 1/4 Cup - Smoked Gouda Chopped Finely or Shredded
  • Season to Taste (I recommend 1/2 Tsp of seasoned salt or regular salt.)

Loaded Mashed Potato Frosting Ingredients:

  • 6 to 8 - Red Potatoes Peeled and Cubed
  • 1/4 Cup (1/2 Stick) - Butter
  • 1/4 Cup - Milk
  • 1/4 to 1/2 Cup - Sour Cream
  • 1/4 Cup - Cheddar Cheese
  • Salt & Pepper to Taste

Garnish Ingredients:

  • 6-8 - Strips of Fried Bacon (Set a strip or two aside for crumbling.)
  • 1 - Green Onion
  • Cheddar Cheese

Process:

  1. Heat oven to 350F Degrees. Lightly grease a cupcake pan and set aside.
  2. In a large skillet cook 8 strips of bacon over low heat.
  3. While bacon is cooking, saute mushrooms until soft in a little olive oil.
  4. Thoroughly beat the eggs with a fork.
  5. Combine meat, onion, mushrooms, bread crumbs, cheese, and eggs by hand in a large bowl until all ingredients are incorporated.
  6. Fill and pack meat mixture into approximately 10 cupcake compartments.
  7. Bake on 350F for 25-30 minutes.
  8. While meat cupcakes are baking, boil potatoes until soft and then drain.
  9. Add butter, milk, sour cream, cheese and your preferred seasonings. Mash until smooth.
  10. At the same time, remove bacon from skillet, and transfer onto a plate with paper towels to drain the grease and cool.
  11. To assemble the cupcake, remove meat cupcakes from pan and place onto a serving platter.
  12. Break 5 strips of bacon in half. Lay a half on top of each cupcake.
  13. Fill a piping bag with mashed potatoes. (Just use your favorite LARGE frosting tip.)
  14. Pipe the loaded mashed potato frosting onto the top of the cupcakes in any way you wish. (I like using the large star tip and creating a double layer.)
  15. Garnish with green onion, cheese, and crumbled bacon.

 

Filed under: Recipes

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Exclusiv 6 – Rose Raspberry Vodka with Moscato Wine Product Review

Exclusiv Vodka contacted me recently asking if I'd like a chance to sample their new Exclusiv 6 Rosé Raspberry flavored Vodka with Moscato Rose Wine. And I said that I wasn't interested. Just kidding. I said YES! I loved sampling their Exclusiv 1 and their Moscato Rose Wine. Why in the world would I turn this opportunity down? They just combined two of my favorite things, wine and vodka. I also had the perfect idea for a drink already lined up in my head before it showed up at my doorstep. (The drink probably already exists by another name, but since I don't go out to bars... ever, we're just going to pretend this was my own concoction.) Needless to say this didn't last long. Yummm.

I don't know about you, but when I open up a new bottle of flavored vodka, or any flavored drink really, I give it a good sniff test. As far as I know vodka really shouldn't have much of a scent, so that strong smell of alcohol shouldn't be there. The only thing I want to smell in a flavored vodka drink, is the flavor of the drink.

I get a little giddy when packages like this arrive, so the first thing I did was unbox it, admire the beautiful rose coloring, unscrew the cap, smell it, and then pour myself a drink. I thought at first it might have been a little harsher of a vodka than I normally like, but my senses must have been in over drive due to the excitement. Once a mixer is combined with the vodka, this tastes AMAZING. I haven't quite decided on a name yet for this drink yet that I like to make. When I use fruit punch vodka it becomes the "Oh Yeah!". (Get it?) This might need to be called "Raspberry Wings" or something along those lines. What do you think? Anyway, that's what I'm going to stick with for now.

Raspberry Wings:

  • 2 Parts Excusiv Rosé
  • 2 Parts Red Bull
  • 2 Parts Cranberry Juice

What I really love in a drink is something that is sweet and goes down like candy, but after 2 or 3 will really knock you on your tushy. This is definitely one of those mixed drinks that you won't realize the vodka in it is 64 proof. It goes down SMOOTH. And this particular drink ends up tasting like a loaded cranberry juice cocktail.

Exclusiv Vodka is handcrafted and imported from Maldova. The Exclusiv 6 Rose Vodka combines their raspberry vodka and their Moscato Rose wine so you get that great sweet wine flavor as part of the after taste along with that gorgeous pink/red color.

Exclusiv also has regular vodka, lemon, peach, orange, berry, and coconut! (And you can't forget about their Moscato Rose Wine.) The best part, is that this brand is really affordable. You're looking at about $10 per bottle. Don't let the affordability of the product fool you. Exclusiv has received 9 coveted international awards. Niiiiice!

Make sure you find Exlusiv on Facebook and Twitter to stay up to date with information, fun pictures, and more! If you're looking to purchase it, check out their Store Locator.

 

*I was provided products for free in order to facilitate this review. All opinions are 100% mine. See Disclosure Policy.

Filed under: Reviews, Wine & Spirits

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Ozeri – Prestige Electric Wine Bottle Opener Product Review

Picture it. It has been a long grueling day. The kids have been possessed by the, I'm-Not-Going-To-Listen Demon. The pets have left a massive mess on the floor. Dishes are piling up. Dinner needs to be made. Then you see it. The unopened bottle of wine you were saving for such an occasion. You take it out of the rack, grab your corkscrew wine bottle opener and get to it. Thirty seconds in and you're still twisting the screw down into the cork. A minute in and you're wondering why the cork isn't coming out. Two minutes in and you've now successfully broken off bits of the cork that fall into wine that you still can't get to. Five minutes in and the cork has been pushed completely into the bottle, essentially ruining it, but you just don't care and start downing it without bothering to use a glass. ...Sound familiar? Sometimes I could personally bypass all of that drama with a loud yell to the husband in the next room. "HONEEEYYY!!! I CAN'T OPEN THE WINE. GET IN HERE!" But, when he's not home? I was usually SOL.

"Ozeri is also an emerging brand in the consumer marketplace. Ozeri products are made available to the consumer through an efficient business model. Unlike competitive brands, with Ozeri products the final price borne by the consumer is not burdened by advertising, the marking and other traditional costs that support brand equity. The Ozeri brand is instead built on the relationships formed by touch-points that countless guests have with our products at vacation residences around the world." ~ Ozeri

When Ozeri offered to send their Prestige Electric Wine Bottle Opener for a review I was beyond stupidly excited. Not only could I open a bottle quickly by myself, but that also meant I could open MORE within a shorter amount of time. (Have I mentioned how much I love wine?) This baby is SLICK and very simple to use, which as you know by now means that if I can figure it out without an instruction manual, anyone can use it.

The Prestige Electric Wine Bottle Opener is cordless (so when you're doing charging it you can put the cord away while keeping the base and opener at an easy access spot in the kitchen) comes with a charging stand, cord, foil cutter, and an aerating spout. I did realize you technically don't need the foil cutter. The opener is strong enough to go right through the foil, and I haven't had any pieces of the foil break off while using it. (I'm also lazy and prefer as few steps as possible to get into my "happy juice".) I also thought the foil cutter was a little cheap. But, as an added bonus it's kind of nice to have on hand. I don't use the spout either, however there's nothing wrong with it as far as I can tell. I just don't find that necessary, and I'm not really a wine snob so I rarely worry about aerating.

Features:

    • As seen in restuarants, the Ozeri Pro Electric Wine Opener makes opening wine bottles easy and entertaining.
    • New improved 2nd generation battery opens up to 40 wine bottles on a single charge.
    • Opens a bottle of wine in just seconds with push button ease.
    • Ultra-light cordless design features an ergonomic rubberized soft grip that fits in the palm of your hand.
    • Includes an elegant recharging base, compact foil cutter and a bonus pourer and stopper.


The Prestige Electric Wine Bottle Opener says it can do 40-80 bottles on a single charge. I've never had more than 6 bottles in my house at once so I can't tell you how true that is. If it is true, I think they'd have to be opened relatively quickly and consecutively, because I found that if I didn't charge my opener after 3-4 bottles spanned out over a week or so, the charge would die. That's not a huge issue for me since I'm not a restaurant, and I have a plug right where I keep my stand.

I love that it fits my hand easily so it's comfortable to hold onto while using. And there are only two buttons.... up and down. Just place the opener over your bottle of wine (hold the wine bottle tight or else it'll start spinning), and just push the down button until the cork is fully released from the bottle. To get the cork out of the opener, just press the up button until it falls out into your hand. Super simple. It doesn't leave any cork bits in the bottle, and gets you into it within a matter of seconds.

I absolutely LOVE this product and would definitely recommend it to anyone who is a wine drinker. Easy to use, affordable (can be purchased on Amazon or Sears.), and really makes life a LOT easier when it comes to opening those darn bottles. This is one of the most used kitchen gadgets in my house, and has definitely already proven to be worth more than what it sells for.

 

* I was provided a product free of charge from Ozeri in order to facilitate this review. All opinions are 100% mine. See Disclosure Policy.

Filed under: Household Goods, Reviews

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March: Green Challenge – Zucchini, Bacon & Blue Cheese Soup Recipe

For my final recipe I wanted to do a soup. I love soup and since we still have chilly days I thought it would be great to try a new, warm, hearty dish. I made the Zucchini, Bacon, & Blue Cheese Soup to go with the Irish Soda Bread. (You can get the recipe for the bread HERE.) Now, it doesn't photograph all that well because it's relatively monotone in color and texture, but it is DELICIOUS and that little extra zing from the blue cheese really makes it scrumptious. I think it's my favorite soup I've ever made... and I've made several drool-worthy soups the last couple of months. You can find the original recipe on the Irish Abroad website, but I made a few small tweaks because I didn't have all of the specific ingredients listed. (Irish Bacon is different than American Bacon, but I have a solution for that.)

Ingredients:

  • 1 TBSP - Olive Oil
  • 10 Slices - Blanched & Chopped American Bacon (Add in 1 or 2 more if you want extra for garnish.)
  • 1 - Onion Chopped
  • 3 - Medium Zucchini Sliced
  • 3 - Russet Potatoes Peeled & Chopped
  • 4 Cups - Chicken Broth
  • 4 oz - Blue Cheese (3oz for the soup and 1oz for garnish)
  • 1/3 Cup - Heavy Cream
  • 1/3 Cup - Whole Milk
  • Salt & Pepper to Taste

*Note: You can substitute 2/3 cup of Half & Half for the milk and heavy cream.
*Note: To blanch the bacon, bring bacon and water in a large saucepan/pot to a boil. Once boiling immediately reduce heat and allow to simmer for 7 minutes. Place blanched bacon into a bowl of ice water for 3 minutes. Take out and pat dry with paper towels.

Process:

  1. In a large saucepan/pot add olive oil and bacon.
  2. Cook bacon until it has browned. This takes about 5 minutes. Remember to remove anything you want to reserve for garnish.
  3. Add in zucchini, onion, and potatoes and cover. Cook vegetables (stirring occasionally so it doesn't burn to the bottom of the pot) until soft. This should take 10-15 minutes depending on the amount of vegetables and how large you chopped/sliced them.
  4. Add in chicken broth and simmer for 10 minutes while still covered.
  5. Remove pot from heat and transfer everything into a food processor. This will most likely need to be done in batches unless you happen to have a massive blender. Process until smooth.
  6. Once smooth, return to your large saucepan/pot.
  7. Add in milk, cream, (or half-and-half), and 3oz of blue cheese. Combine over medium-low heat.
  8. Add salt and pepper to taste, garnish, and serve hot.

Filed under: Recipes

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March: Green Challenge – Irish Soda Bread Recipe

I really dislike using yeast when I make breads. I tend to have a difficult time with it, can't tell when it's ready, or it has already died by the time I get around to using it. For one of my last recipes I wanted to make an Irish Soda Bread to go along with a Zucchini, Bacon & Blue Cheese Soup. (You can find the soup recipe HERE.) The great thing about this sort of bread is that it is VERY easy to make. It doesn't take much time, and it comes out delicious! You can also add in raisins. I'm even considering adding in Craisens next time I make this.

Ingredients:

  • 4 Cups - All Purpose Flour
  • 4 TBSP - Sugar
  • 1 Tsp - Baking Soda
  • 1 TBSP - Baking Powder
  • 1/2 Tsp - Salt
  • 1/2 Cup (1 Stick) - Butter Softened
  • 1.25 Cups - Buttermilk Substitute (Divided into 1 cup and 1/4 cup.)
  • 1 - Egg
  • 1/4 Cup - Butter Melted

*Note: To make a buttermilk substitute combine 1 cup of milk with 1 TBSP of vinegar or lemon juice (I like lemon juice best). Allow to sit for 5 minutes. Stir thoroughly and then use in place of buttermilk. (For every quarter cup of milk use 3/4 teaspoons.)

Process:

  1. Heat oven to 375F degrees.
  2. In a large bowl sift together flour, sugar, baking soda, baking powder, and salt.
  3. Combine to the flour mixture with softened butter, egg, and buttermilk substitute. This can be done by hand or by using a dough hook.
  4. Once fully combined, turn dough out into a lightly floured work surface and kneed slightly. I find that my large bamboo cutting board works really well.
  5. Create a ball shape with the dough and place on a baking sheet.
  6. Using a knife, cut an X shape into the top of the dough. It doesn't need to be more than a quarter inch deep.
  7. Combine the final 1/4 cup of buttermilk substitute with the melted 1/4 cup of butter and brush all over the outside of the dough.
  8. Bake for 50-60 minutes. (55 minutes would probably have been perfect, but 60 didn't burn the bread, and it was still soft.) Bread is done when a toothpick inserted into the middle comes out clean.

* Note: While baking you can continue to brush the outside with the buttermilk substitute and butter.

Filed under: Recipes

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March: Green Challenge – Baileys Irish Cream Brownies Recipe

If you're looking for the perfect brownie, these Baileys Irish Cream Brownies might just be it. They are chocolate-y, fudge-y, and cheesecake-y, slightly crunchy on the top, with just enough cake texture mixed in. They're beyond decadent. If you're just joining us for the March Recipe Challenge, the theme is "green". I'm taking it very liberally and doing anything that is considered "Irish" or has the word "Irish" in the recipe/ingredient. It's more fun that way! I found this recipe originally on the Irish Abroad website, and just HAD to make these to share with you all. Plus, I wasn't done with Baileys. *drool*

*Note: This recipe is easier to accomplish if you have a double boiler so you don't have to pay as close of attention to the chocolate while it's melting and you can work on the other parts simultaneously.

Ingredients:

Baileys Cream Cheese Filling -

  • 16oz (2 Blocks) - Cream Cheese
  • 1/3 Cup - Sugar
  • 1 - Egg
  • 3 TBSP - Baileys Irish Cream (You could probably even add an extra or two if you want to punch up the flavor a bit.)

Brownie Batter -

  • 1 Cup (2 Sticks) - Butter
  • 4oz - Unsweetened Bakers Chocolate
  • 2 Cups - Sugar
  • 4 - Eggs
  • 1.5 Cups - All Purpose Flour
  • 1/2 Tsp - Salt

Process:

  1. Preheat oven to 350F degrees.
  2. Line a 13x9 inch baking pan with aluminum foil.
  3. Lightly grease foil with cooking spray, vegetable oil, Crisco, butter... (really anything you use will work).
  4. In a medium saucepan (preferably a double boiler) combine butter and chocolate and melt over LOW to MEDIUM heat. Keep an eye on it, but if you're using a double boiler you won't have to stir it as often or worry about it burning.
  5. While butter and chocolate is melting, in a medium to large mixing bowl combine sugar and eggs. Beat until light and fluffy. (Should have little bubbles throughout the batter.) Takes about 2 minutes with a good hand mixer.
  6. In a separate bowl beat together cream cheese and sugar until smooth in texture.
  7. Add in the egg and Baileys and continue beating until fully combined.
  8. Sift together flour, and salt, and combine with sugar and egg mixture a little at a time.
  9. Once chocolate and butter is completely melted, fold chocolate mixture into the rest of the brownie mixture until combined.
  10. Pour approximately half of the chocolate brownie mixture into the 9x13 inch baking dish. Smooth it out so it covers the entire bottom.
  11. Add the Baileys cream cheese mixture on top of the brownie batter in the baking dish. Smooth out over the top with a spatula.
  12. Finally pour the rest of the brownie batter on top and smooth out in an even layer.
  13. If you want a more marbled look, take the bottom of a knife (I find even with a butter knife the top cuts into the foil) and gently swirl it around through all three layers.
  14. Bake for 40 minutes or until a toothpick or fork comes out of the middle clean. Allow to cool before cutting.

Filed under: Recipes

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Baked Macaroni & Cheese with Bacon – Recipe

This is my absolute favorite baked macaroni and cheese. My husband prefers my crock pot version, but I think this has a better texture and flavor overall. Feel free to tweak the types of cheese you use, or use mild or sharp cheddar. I tend to go with mild just so more of my family will eat it, but I personally would prefer sharp. (Next time I make it I'm considering using some smoked Gouda too.)

Ingredients:

  • 2 to 2.5 Cups - Elbow Macaroni (Approximately 8oz.)
  • 3 TBSP - Butter
  • 1/2 - Finely Chopped Yellow Onion
  • 2 - Cloves Minced Garlic
  • 1/4 Cup - All Purpose Flour
  • 2.5 Cups - Milk (I use Whole)
  • 9 Slices - Bacon (Cooked and Crumbled)
  • 2.25 Cups - Cheddar (Divided)
  • 1 Cup - Soft Bread Crumbs (Recipe below for how to make your own)
  • Salt & Pepper to Taste

Process:

  1. Cook macaroni according to package instructions. (i.e. boil water and cook 8-11ish minutes) Drain. Put back in pot used to cook it.
  2. Heat oven to 350F degrees.
  3. Lightly grease a 9x13 inch baking dish.
  4. Over MEDIUM heat in a MEDIUM saucepan, melt butter.
  5. Add onions and garlic, stir, and cook for approximately 1-2 minutes.
  6. Add flour and stir until well blended.
  7. Slowly temper milk in.
  8. Stir continuously until milk has thickened. Approximately 6-10 minutes.
  9. Salt and pepper to taste. (I only add a little salt and no pepper.)
  10. Combine 2 cups of cheese with the milk, and stir until melted and thoroughly combined.
  11. Combine cheese sauce with macaroni noodles, mix thoroughly, and pour into 9x13" baking dish.
  12. Evenly top macaroni and cheese with crumbled bacon.
  13. On top of the bacon sprinkle 1/4 cup of cheese.
  14. Finally evenly cover the top of the macaroni and cheese with soft breadcrumbs.
  15. Place into oven and bake for 25-30 minutes. Top should be golden brown.

* To make 1 Cup of bread crumbs from scratch take 8 - 10 slices of white bread and cube it. Place it on a baking sheet, and bake at 200 for 60-90 minutes. (Check to see how hard the cubes are getting.) Once all moisture from the bread has gone, turn the oven off, and let baking sheet sit in the oven until cooled. Put bread cubes into a food processor and pulse until desired fineness of bread crumbs has been reached. Melt 2 Tablespoons of butter and combine with the bread crumbs.

Filed under: Recipes

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Vicks – V3900 Cool Mist Germ-Free Humidifier Product Review

When I moved in with my husband he had this Vicks warm mist humidifier thing that you put in Vicks oil and it would help clear your sinuses when sick. I LOVED that thing and always used it for my kids and myself. (I wasn't really a fan of smearing the Vicks rub all over our chests and under our noses, especially since the smell just lingered.) Anyway, I was really excited to have a chance to review a new Vicks Humidifier product. We decided not to bring the old one with us from Maine to DC just because it was old and grungy and we really didn't have a lot of extra room in the vehicles.

"The V3900 Vicks® Cool Mist GermFree Humidifier kills up to 99.9% of germs, bacteria, and mold in the water prior to producing a cool mist. In addition, you also can add in the soothing relief of Vicks vapors. In other words, if better breathing is your objective, you just might have found a cooler, GermFree answer." ~ Vicks

Vicks offered to send their Vicks V3900 Cool Mist Germ-Free Humidifier for review. For the most part I really like the product, but I do still have some mixed feelings. Overall I thought the design of the product was great. I loved the handle on the top, and that when I'm filling it, it lays flat on the counter so there isn't any spilling. It's a very easy contraption to figure out even if you didn't have instructions on hand. I love how large the water container is so it lasts a good 18-24 hours depending on your settings without having to refill it and refilling is a breeze and how large the vent on the front is. I appreciated the large filter, and that there is a little scent pack of Vicks Vapors included. As frivolous as it sounds, I also really loved the color.

There are a few issues I did have though. I REALLY wish the water container on the top somehow latched/snapped down into the base. I have two toddlers, also referred to as terrors, who immediately figured out how this thing worked. To be fair the manual does say not to place where children can get it... but if you have toddlers with curious fingers they WILL find a way to get to it. Off came the top making a lot of water spill onto the floor. (I'm not even sure how that was possible since there's a little stopper that releases water when set down into the base.) Out came the filter. At one point my daughter even figured out how to unscrew the stopper from the hole where you fill the container. Thankfully at that point it was empty. The Vicks V3900 Cool Mist Germ-Free Humidifier has a front vent. That's great if you have a place to put it on up off of the floor. The only issue with that is you're warned not to put it on wood furniture. I only HAVE wood furniture in the rooms where this would be used. So, it has been on my floor blowing the air down at ankle level. I'm not so sure how effective that makes the product in my home. The only other things I really didn't care for are the parts that are disposable and will need to be replaced such as the filter (ever 1-3 months) and the scent pad. But that little gripe, that's mostly because I'm lazy and forgetful.

For the size of the room, I thought the humidifier worked relatively well. I placed it in our living room that is VERY open. I think this particular model might work best though in a smaller more closed off room. I do love that the impurities from the water are filtered out before being released as a cool mist. I'm not really a germaphobe by any stretch of the imagination, but I still like to try to keep my living space as healthy as possible. The sound of the humidifier is relatively quiet too which is great. And because it has a sleep setting it makes keeping it in the bedroom a viable option. (I sleep with the windows open so it wasn't tested in my bedroom specifically, but I could see using this in my older step-daughter's room.) Like I said earlier, I still like this product. It might not be the best fit for my home with the kiddos and lack of suitable sitting places for it, but I found that it worked well, and was easy to use which is super important when purchasing a new product.

 

* I received a product free of charge from Vicks in order to facilitate this review. All opinions are 100% mine. See Disclosure Policy.

Filed under: Household Goods, Reviews

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Twice Second Hand Fashion Online – $10 Credit + 20% OFF

I hadn't heard of Twice until this morning, but it's a "like-new" clothing shop for adults very similar to Thread-Up for kids. Right now, when you sign up with Twice [HERE] you'll immediately receive a $10 credit that you can put toward your purchase. There are NO limits, and if your purchase is less than $10, you can use part of your credit on shipping. If you want an even better deal, head over to Twice's FB page [HERE] and grab their 20% OFF code and apply it to your order before purchasing. I just scored a super cute Zara skirt for $4.40 SHIPPED!

Filed under: Deals

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March: Green Challenge – Crock Pot Guinness Pulled Pork

My family and I are big pulled pork fans, and usually I just make it in the crock pot with a little bit of water on the bottom, and let it cook until it's done, remove the juices, and then add our favorite BBQ sauces. (We like to combine Sweet Baby Ray's and Country Bob's All Purpose Sauce.) Since I'm part of the Blogger Recipe Challenge, I wanted to try a pulled pork with a Guinness sauce. (Found a recipe by Patio Daddio BBQ.) I'm still sticking with Irish = Green. Turns out even though it wasn't quite what I wanted it to be, it was still very good. The pork was flavored nicely and didn't even need additional BBQ if one was fond of a milder tasting pulled pork. The sauce also has the potential to be turned into more of a BBQ sauce by adding a thickening agent, however I decided just to stick with the sauce. With so many leftovers I whipped together a homemade coleslaw to go with the pork on a toasted sour dough sandwich. The only thing I was missing was the smoked Gouda. (Hubby and I also agreed this would make for some fantastic pork tacos/burritos.)

Guinness Pulled Pork -

Ingredients:

  • 1 - Bottle Guinness Extra Stout (12oz)
  • 1 - Yellow Onion
  • 4 - Garlic Cloves
  • 1.25 Cups - Guinness Sauce
  • Salt, Pepper & Paprika To Taste
  • 4-7lb Pork Butt (Shoulder without bone or skin.)

Process:

  1. Quarter onions and separate layers.
  2. Smash garlic and coarsely chop.
  3. Add 1 bottle of Guinness Extra Stout to the base with 1/2 to 3/4 of the onion and garlic.
  4. Generously dry rub the pork shoulder with salt, pepper, and paprika.
  5. Place pork shoulder into crock pot, add rest of the onion and garlic to top of the shoulder.
  6. Cook on HIGH until pork shoulder has reached 185F degrees. (A 7lb shoulder took me 8 hours on high.)
  7. Once pork shoulder has reached 175-185 (give or take a few degrees), remove from crock pot, and drain juices, onions, and garlic.
  8. Place pork shoulder back into crock pot and "pull" apart. Make sure you remove any additional fat pieces that hadn't cooked off yet.
  9. Pour Guinness Sauce into the pulled pork, cover, and cook on low for an additional 1-2 hours. (Time just depends on the size of the pork shoulder you're using.)
  10. Remove any extra liquid that you don't want. I prefer to keep all of the Guinness sauce in with the meat.
  11. Keep meat as-is, or add in your favorite BBQ sauce.

Guinness Sauce -

Ingredients:

  • 1.5 Cups - Guinness Extra Stout
  • .5 Cup - Brown Sugar
  • 2 TBSP - Red Wine Vinegar
  • 1 TBSP - Worcestershire Sauce
  • 1 TBSP - Honey
  • 1 Tsp - Garlic Salt
  • .5 Cup - Chili Sauce (I made my own.)

Chili Sauce Substitute:

  • 1 Cup - Tomato Sauce (I used a can of crushed tomatoes and pureed them.)
  • 1/4 Cup - Brown Sugar
  • 2 TBSP - Vinegar
  • 1/4 Tsp - Allspice (Equal parts Cinnamon, Cloves, Nutmeg)

Process:

  1. Combine Guinness and garlic salt with a whisk in a medium sauce pan.
  2. Heat sauce pan over MEDIUM and combine the rest of the ingredients.
  3. Simmer for 15-20 minutes. (When sauce is reduced by half it's done.)
  4. Let cool then add to your pulled pork meat during the last hour or two of cooking - after you've drained the other juices.

Filed under: Recipes

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