Pulled Pork Bowl Recipe

Pulle Pork Bowl Recipe

One of my son's favorite foods is pulled pork sandwiches (he must have gotten that from me).  After a day of slow cooking the pork and smelling the wonderful aromas all day, it was almost time for dinner...until I realized at the eleventh hour that I didn't have rolls to make the sandwiches.  Yikes!  Think mom, now what? Mashed potatoes! 

I quickly peeled a few potatoes and plopped them into boiling water, and in a short few minutes (you get the gist), I had mashed potatoes and a comforting pulled pork bowl!  This recipe is so easy...you throw the ingredients in a slow cooker and walk away!

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Ingredients

• 1 lb. Pork roast, sliced into 1-inch steaks

• 1 onion chopped

• Cherchies®Select Grilling Rub and Seasoning (enough to coat both sides)

• Brown sugar (enough to coat both sides)

• 1 cup chicken broth

• Your favorite mashed potato recipe (or you could just use rolls;)

Preparation

Slice pork roast into about 1-inch steaks. Generously rub the pork with Cherchies® Grilling Rub & Seasoning (this seasoning blend is seriously one of my favorite most versatile spices) and brown sugar.

Add onions and chicken broth.

Cook on low for 5-6 hours (or 4-5 hours on high), or until pork pulls apart with forks.   Serve over your favorite mashed potatoes or on rolls for pulled pork sandwiches.  Enjoy! 

Apple Butter and Egg Croissant Recipe

Apple Butter and Egg Croissant Recipe

This is a crazy sandwich recipe, with crazy ingredients, but it works really well, as it uses our apple butter spread as one of the main ingredients.

 Ingredients

• 1 croissant, sliced lengthwise

• 1 Tablespoon (Tbsp) Cherchies® Apple Butter Spread (could substitute Cherchies® Champagne Mustard, Cherchies® Cherry Butter, or Cherchies® Strawberry Butter)

• 1 Tablespoon (Tbsp) Mayonnaise

• 1 teaspoon (tsp) sweet pickle relish

• 1 slice of onion

• 1 slice of tomato

• 3 slices of a hard boiled egg

• 1 slice of ham

• 1 slice of swiss cheese (or favorite cheese)

• shredded lettuce 

Preparation

Spread one croissant half (in this case, I used mini croissants from Sam's Club) with Cherchies® Apple Butter Spread and the other half with mayonnaise.  Next spread the pickle relish on one half of the croissant.  

Place tomato, onion, egg, ham, cheese, and lettuce (I didn't have lettuce at the time of the photograph) on one half and cover to serve.

Volia!  A crazy easy sandwich recipe.  Increase the recipe with each additional recipe, and you'll have a party!

Eggs 'N Chile Casserole Recipe

Eggs, cheese, and sausage...Hello beautiful!  This is a lovely dish that can be made ahead and paired with our Strawberry Spinach Salad Recipe,  you will have a meal for brunch, lunch, or even dinner (Breakfast for dinner- I did that a lot when the kids were little and my dear hubby was out of town.  Yum!).  

Ingredients

• 4 English muffins, split
• 4 teaspoons (tsp.) butter, softened
• 1 lb.  bulk pork sausage
• 4 oz. can diced green chiles, drained
• 3 cups cheddar cheese, shredded
• 2 teaspoons (tsp.) Cherchies® Lem'n Pepper Spicy Blend Seasoning
• 1 1/2 cups low fat sour cream
• 12 eggs, beaten

Preparation

Spread each side of an English muffin with 1 tsp. butter and place buttered side down in a lightly greased baking dish (13x9x2 inch baking dish).  

Cook sausage until browned.  Drain.  Layer half of the sausage, chilies, cheese, and Lem'n Pepper over English muffins.  

Combine sour cream and eggs; pour over casserole.  

Top with remaining sausage, chilies, cheese, and Lem 'n Pepper.   Cover and refrigerate for 8 hours. Remove from refrigerator and let stand at room temperature for 30 minutes.  Bake for 35-40 minutes, uncovered at 350 degrees.  Ole!

Champagne and Apple Endive Recipe

These little cuties are divine! This recipe is easy and elegant, plus it uses my favorite mustard in the world, Cherchies Champagne Mustard!!

The crispness of the endive, combined with the tart apples and robust Roquefort cheese, comes together as a flavor explosion in your mouth. 

I usually make these gems around the holidays, but they could also be the perfect snack or salad by the pool or for a girl's night (or day) out. When I made these recently, I invited my girlfriend to my house for lunch to help me style them for their "glamour shot." We styled, and we ate! (and had a glass of wine in the middle of the afternoon-shame on us!).

Thank you for visiting! Comment below and let us know if you have tried this recipe. Come back again for more tasty recipes, entertaining ideas, cooking tips, and more!

Ingredients

• 6 heads of Belgian Endive

• 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard (or substitute our Cranberry Mustard)

• 1 1/2 Tablespoons (Tbsp) white wine vinegar

• 1/2 teaspoon (tsp) pepper

• 3/4 teaspoon (tsp) salt

• 6 Tablespoons of Olive oil

• 1 Granny Smith Apple, coarsely chopped

• 1 Honey Crisp Apple, coarsely chopped

• 1/2 cup dried cranberries, coarsely chopped

• 1/2 lemon

• 1/2 cup coarsely chopped pecans (you could substitute walnuts)

• 1/4 pound Roquefort cheese (can substitute Blue Cheese)

Preparation

Turn the stove top on to low heat.  Using a medium-sized skillet, place the pecans in the skillet, and toast pecans for a few minutes (this will bring out the flavor of the pecans).  Turn off the heat, remove the skillet from the burner, and allow pecans to cool (you will need to chop the cooled pecans later).

Slice off the ends of the endive and cut the endive in half lengthwise, removing the endive core, and gently separating the leaves.  Place the separated leaves on a platter if serving as appetizers, or a few on each plate if serving as a salad.

I just love apples!  Apples and Roquefort cheese...sigh.  Sorry, I got distracted...Coarsely chop the apples, the cranberries, the pecans and place them into a medium bowl.  Squeeze the juice from the lemon half over the apples and cranberries to prevent the apples from browning (that wouldn't look pretty).  Stir the apple mixture to coat with lemon juice.

Meanwhile, in a separate small bowl, mix together the vinegar, Cherchies® Champagne Mustard, salt, pepper, and olive oil (make sure to use good olive oil).  Toss the apple mixture with some of the champagne vinaigrette.  

Now for the assembly...Spoon a generous portion of the apple mixture into each endive leaf and crumble the Roquefort cheese on top of the apples.  Add the pecans, and drizzle the remaining vinaigrette over the endive leaves.  Serve cold or at room temperature.  Voila, a classy elegant appetizer or salad.

Next time I make this recipe, I will try it with our Cherchies® Hot Banana Pepper Mustard for a sweet and spicy twist, or our Cherchies® Cranberry Mustard.  Enjoy!