sangria punch. sneakier than my sneaky punch.

A friend on facebook gave me this recipe. Thank you Crystal! I didn't realize how sneaky this punch is, until I was drunk after 1-2 glasses. We drink often too. Next time, I'll make sure to double this batch, it only makes a half-gallon, which is like 4-6 glasses. It only lasted 2 nights in our house. Not to mention it's DELICIOUS. I love sangria anything. I omitted the sliced fruit since it was me and the hubby. I also omitted the refrigerating overnight,  because I'm impatient. hahaha.


Ingredients:
1/2 cup brandy 
1 bottle dry red wine (I used Sutter Homes White Merlot, works just fine)
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/2 cup orange juice
1/2 cup triple sec
1/4 cup white sugar
8 maraschino cherries
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
bottle of pink champagne

Directions:

In a large pitcher or bowl, mix together the first 7 ingredients. Float slices of lemon, orange, lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add pink champagne just before serving.

BBQ pulled pork sandwiches. crockpot style.

I've been experimenting with crock pot recipes lately if you haven't noticed. It's just so easy to throw your dinner in a pot and let it cook all day/night long, yet taste like you've been slaving away at the stove. :) I threw this in the slow cooker last night before bed just so we could have it in time for lunch today. Pair it with some potato salad, coleslaw, baked beans, and you're set! I will say it's a darn good bbq meal for not being able to use our grill in the winter.


The original recipe called for boneless pork ribs, but we don't have the greatest meat selection up here...so I used pork loin. Pork butt or pork shoulder would be your best bet, because it's much cheaper than loin or ribs, but still tastes great. When I started shredding it, I thought oh boy this looks dry, but after mixing it up with the bbq sauce, it was just fine. Next time I'll attempt to make my own bbq sauce, the bottled kind is still great and quick/easy, but what else do I have to do? ;) I'll post a sauce recipe once I test one out!



Ingredients:
-half medium onion, sliced
-4lb pork loin/butt/shoulder/ribs (heck you could even use a beef roast)
-garlic powder
-salt/pepper
-1 bottle beer (I used Guinness, I hear root beer works well too if you have that-the darker the beer the more flavorful)
-dash of Liquid Smoke, optional (i had on hand and like the smokey flavor)
-1 bottle of your favorite BBQ sauce (I've used Jack Daniels but Head Country is my fav)
-French rolls/buns


Directions:
Place sliced onions on bottom of slow cooker, then place pork on top. Sprinkle garlic powder, salt, pepper, and any other dry seasonings to top of pork. Add bottle of beer and dash of liquid smoke to slow cooker. Cook on low for 10-12 hours (high 7-8 hours) or until meat shreds easily with a fork. Remove meat from slow cooker and shred, discard remaining liquids from the crock pot. Combine BBQ sauce with shredded meat, adding more BBQ sauce until you like it. I used almost a whole bottle...I don't like mine super saucy, you can always add more sauce to your sandwich.
This last part is completely optional. Preheat oven to 350 degrees. Transfer meat to cast iron skillet or baking dish, and bake in oven for 30 minutes, until heated through and slightly crispy on the edges. I saw on the reviews a lot of people didn't want to dirty an extra dish, so it's entirely up to you haha. I went ahead and did this step anyway. You can also throw it back in the slow cooker for an hour on high to heat it up instead. Or microwave it, I don't care!
Brown your rolls in the oven, slap some meat on there, and you're ready to grub!

french dip sammiches. bring it arbys.

This french dip recipe is to die for! Try it...you won't be disappointed!

Ingedients:

-2 cans Campbell's Consummé  (located with all of the Campbell's soups at your grocery store)

-4 lb Rump Roast (next time I think I'll try a chuck roast instead, but rump works too, whatever's cheaper!)

-1 packet dry Lipton's onion soup mix

-3-4 cloves of garlic (or 1/2 tsp garlic powder)

-1 small can of mushrooms, optional

-Few shakes of Worcestershire sauce

-1/2-1 bottle of dark beer (I used Guinness)

-French rolls

-provolone cheese

-sauteed onions for topping, optional but delicious

Directions:

Trim excess fat from roast and place in a slow cooker. (You can add any extra seasonings here if you like, I threw in a little greek seasoning on top of the roast for fun). Add Consumme, onion soup mix, garlic, mushrooms, Worcestershire sauce, and beer. Cook on low setting for 10-12 hours, or high 8-10 hours. Slice meat thin, and save all the sauce for dipping. Heat rolls in 350 degree oven until crispy and heated through. Add meat, cheese, onions to roll and serve with a bowl of the au jus. The au jus may look thickened or gelatinous the next day, but don't worry, just throw it in the microwave! :)