Scalloped Potatoes with Ham

This recipe has me swinging from chandeliers! 

I watched the Pioneer Woman make it on her show and I knew that I just had to try it.

I've never made from scratch scalloped potatoes and with the addition of bacon, they were swoon worthy!

I cannot wait to make these again.

Ingredients:

3 pounds Russet Or Yukon Gold Potatoes, Washed Thoroughly

2 Tablespoons Butter

3 cups Diced Ham

1-1/2 cup Half-and-half

1-1/2 cup Heavy Cream

1/4 cup Flour

Black Pepper To Taste

1 cup Grated Cheddar Cheese

1 cup Grated Monterey Jack Cheese

Chopped Parsley (optional)

To Make:

Preheat oven to 350 degrees. 

Butter a large casserole dish.

Heat butter in a large skillet. 

Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.

Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. 

Combine the two grated cheeses. Set aside.

Using a mandoline, slice potatoes into 1/8-inch slices (very thin.)

 Layer 1/3 of the potato slices in the buttered casserole dish. 

Sprinkle on 1/3 of the ham mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.

Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. 

Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.

Cut into squares and serve. Sprinkle on chopped parsley if you'd like!

*Tip* To speed up the process, you can also boil the sliced potatoes for 3-5 minutes before assembling the casserole. Just drain before putting it all together.\

Recipe Source: The Pioneer Woman

Cafe Rio Sweet Pork

Living out in the Midwest, we don't have the luxury of Cafe Rio.

So, I found this copycat recipe to make and it did the trick!

I broke it down into steps and remember to marinate it overnight for best results!

Then just toss it into the crock pot the next day and let the wonderful aroma fill your house.

To make it a low carb way, I have a photo below, just place it on a bed of chopped romaine!

Enjoy!

INGREDIENTS

step 1:

2 pounds pork (rib meat or loin)

¾ cup coke

¼ cup brown sugar

step 2:

1 cup coke

¼ cup water

½ teaspoon garlic salt

¼ teaspoon onion salt

¼ teaspoon chili powder

step 3:

¾ cup coke

¾ cup brown sugar

¼ teaspoon chili powder

1 4 ounce can diced green chiles

10 ounces mild red enchilada sauce

INSTRUCTIONS

Step 1: Place pork in a zip lock bag. Add coke and brown sugar and seal bag. Chill at least 1 hour or overnight.

Step 2: Add pork to slow cooker and discard marinade. Add coke, water, garlic salt, onion salt, and chili powder. Cover and cook on high 3 hours. Drain slow cooker and shred pork with two forks.

Step 3: Blend coke, brown sugar, chili powder, green chills, and enchilada sauce together in blender. Pour sauce into slow cooker. Cook 30 minutes longer. Serve with rice if desired.

{You can make it a low carb version as well and place it on a bed of chopped romaine}

Recipe adapted from: http://lecremedelacrumb.com/

Root Beer Pulled Pork

Root Beer Pulled Pork Sandwiches

This is a wonderful crock pot recipe, but warning: it cooks in the crock pot for 10-11 hours, so some planning is required when you make it. I was up early one morning so I got mine in my crock pot at 7:00am and it was done by around 5:00pm.

Perfect recipe for a mom on the go!

There is also a low carb option, by skipping the bun and using lettuce cups. (photo below)

You will need:

1 (5-6 pound) bone in pork shoulder butt roast

1 (1 oz) envelope dried onion soup mix

Salt and pepper

1 (12 oz) can root beer (Mug)

2 cups barbeque sauce, divided

10 hamburger buns

To Make:

Trim the pork roast of excess fat. 

Place on a work surface and sprinkle with the onion soup mix. 

Use hands to rub in onto meat well. Sprinkle generously with salt and pepper. Place the seasoned roast in your slow cooker.

In a medium bowl, whisk together the root beer and ½ cup of the barbeque sauce. Pour over the roast in the slow cooker.

Cook and cover on low for 10-11 hours. 

Remove the roast to a cutting board and let cool a few minutes. 

Use 2 forks to shred the pork, cutting around and disgarding all but ¾ cup of the juices. Disgard any fat pieces. 

Place all of the pulled pork back into the slow cooker along with the reserved juices. 

Add remaining 1 ½ cups barbeque sauce. 

Stir to combine and put lid back on.

 Cook on high heat 15-20 minutes. 

Meanwhile, preheat the oven to 200 F.

Split the buns and place cut side up on a baking sheet. 

Warm in the oven until ready to serve. 

Scoop pulled pork onto warmed buns and serve immediately.

Low carb option too: skip the bun and place them in lettuce cups.

Source: Recipe girl by lori lange