The Sweetest Thing.

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Crock Pot Pulled Pork. March 18, 2015

Filed under: Crock Pot,Dinner — Jessica @ 8:00 am
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Life has been really really busy lately. We are both working 12+ hr days 4 or 5 days a week and trying to get ourselves and our home ready for Spring, see our friends and family and spend time together when we have a bit of free time. All of that and the normal business of living~ cleaning, cooking, errands etc. Needless to say, crock pot recipes have been a lifesaver. I don’t always love food from the crock pot but I have found/created a few recipes that are tried and true for us. Pulled Pork is one of them. I buy a large 5-6 lb pork shoulder roast from Wegmans and cut it in half and throw it in the basement freezer for when I need a crock pot recipe. The half roast makes enough for about 4 meals for us. I often make the roast and we eat it as BBQ pulled pork sandwiches with homemade cole slaw the first night and pulled pork and black bean tacos later in the week. I am sharing my basic pulled pork recipe today and I will share the taco recipe later this week or next. I usually just add bottled BBQ sauce to the shredded pulled pork for sandwiches so no real reason for a recipe there


Crock Pot Pulled Pork

2-3 lb pork roast

2 bay leaves

1 Tbls cumin

6 cloves garlic- peeled

1 large onion- thinly sliced

salt & pepper

1/2 cup broth or water


1. Trim fat from pork roast ( I leave a little, but cut off the big chunks)

2. Cover roast with cumin, salt & pepper

3. Place bay leaves, sliced onion, garlic cloves and broth in crock pot. Add pork on top of other ingredients.

4. Cook on low 8-10 hrs. Pork should just pull apart with fork.

5. Remove bay leaves.

6. Shred Pork with forks right in crock pot and mix onions, broth and garlic cloves into shredded pork. The garlic cloves will just “melt” right in.

7. Serve as desired.

8. Enjoy!



Crock Pot Eggplant & Sausage Sauce. November 11, 2014

Filed under: Crock Pot,Dinner — Jessica @ 6:00 am
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We really love eggplant, but I do not have a lot of eggplant recipes in my repertoire. I recently came across a recipe for a crock pot eggplant sauce that I didn’t really have all of the ingredients for, so I improvised and came up with this. I do not know what the original recipe tastes like, but this one is damn good. We have had it for dinner twice in one month, which is pretty much unheard of around here. It is packed with veggies and requires little hands on time. The best part about this recipe is that it is an all day crock pot recipe! I see so many recipes that call for 4-6 hrs in the crock pot (I have some of them myself) but that usually doesn’t work for me. I like to use the crock pot for when I will be working all day and I just want to come home to a nice hot meal. This recipe cooks for 8 hrs but can easily be cooked for 10 if you need it to.


Crock Pot Eggplant & Sausage Sauce


3 Italian style sausage links- removed from casing

1 medium eggplant- peeled and diced into 1 inch chunks

2 14.5 oz cans diced tomatoes

8 oz fresh mushrooms- sliced

1 6oz can tomato paste

1 medium red onion- diced

1 medium green pepper- diced

1/2 c dry red wine (or beef broth)

6 cloves garlic- minced

1 heaping tsp each of dried basil and oregano*

1/2 tsp dried thyme*

* fresh herbs are great if you have them on hand

6 c cooked pasta of choice

1 c fresh Parmesan cheese

1. Remove sausage links from casing and cook sausage in medium pan until done, breaking up links as they cook.

2. Add peeled eggplant, canned tomatoes, mushrooms, tomato paste, onion, pepper, garlic and spices to large crock pot (6 qt). Stir to combine.

*It is going to look like this and you are going to think that there is no way this is going to turn into any kind of sauce, but you will just have to trust me on this. Eight to ten hours in the crock pot does some magic.


3. Cook 8-10 hrs on low heat. If you are home you can stir it occasionally but it is fine on its own too.

4. Serve over pasta and sprinkled with fresh Parmesan.

5. Enjoy! (with a glass of dry red wine if you’re into that kind of thing)



Crock Pot Banana Bread Breakfast Quinoa. November 5, 2014

Filed under: Breakfast,Crock Pot — Jessica @ 6:00 am
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I feel calling this a crock pot recipe is kind of misleading. It is made in a crock pot, but it is not one of those dump it in and leave it all night so you wake up to a nice hot breakfast kind of situations. It is more of a make it on Sunday afternoon so you have it to eat for breakfast during the week situation. Unless of course, you are one of those moms who gets up way before the children and has a nice hot breakfast waiting for them. That is definitely not the situation around here.

Whatever the situation, make this soon! It is so good and it really does taste like banana bread. Protein packed quinoa, mashed bananas, walnuts, butter and spices cook up for a comforting and healthy breakfast. This will keep in the refrigerator all week and reheats really well.



Crock Pot Banana Bread Breakfast Quinoa

serves 4



1 cup quinoa

1 cup milk

1 cup water

2 bananas (very ripe, mashed)

4 Tbls chopped walnuts

3 Tbls brown sugar

2 Tbls butter- melted

1 tsp vanilla

2 tsp cinnamon

1/2 tsp nutmeg

favorite nut butter, additional banana and walnuts to top (if desired)




1.Place everything in the crockpot, stir to combine

2. Cook on low heat setting 3-4 hrs

3. Top as desired if serving immediately. If eating later, store covered and reheat as desired. I reheated it in the microwave for 2 minutes, stirring half way through and I did not need to add any liquid.

4. Enjoy!





Crock Pot Recipe- Sweet & Spicy Orange Sesame Chicken. June 12, 2013

Filed under: Chicken,Crock Pot — Jessica @ 8:08 am
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It has been quite rainy here in Western New York. We get a nice day every few days, but still a lot of rain for mid June. Today is a beautiful day, but yesterday was not. Yesterday was a day for curling up with a cup of tea and a good book and letting the crock pot do the cooking for you. There was no real plan when I started making dinner, besides chicken with a sauce of some sort. This is what I came up with,  the honey and I both found it quite delicious. Don’t be alarmed by the lengthy list of ingredients, everything was chopped, measured, stirred and in the crock pot in about 10 minutes. Although I made this on a rainy day, it is a light enough meal for any Spring it Summer evening.

Sweet & Spicy Orange Sesame Chicken

3/4 lb of boneless skinless chicken cut into bite size chunks
Salt & pepper
1 clove garlic- minced
1 Tbls sesame oil (can substitute olive oil)
2 heaping Tbls orange marmalade
1/4 c honey
1/4 c soy sauce
1 Tbls siracha
1/8 c chopped onion
1/8 c brown sugar
1/8 c ketchup
Sesame seeds – optional
2 tsp corn starch

1. Cut chicken into bite size pieces, salt & pepper chicken & place in crock pot
2. Whisk together remaining ingredients & pour over chicken
3. Cook on low 2.5-3 hrs, stirring once or twice to coat chicken in sauce
4. Serve over prepared brown rice with carrots & broccoli, sprinkle with sesame seeds
5. Enjoy!

* sauce will thicken slightly and goes great combined with the rice, but if you would like thicker sauce, remove chicken from sauce & add more corn starch in the last half hour of cooking. Return chicken to sauce to coat once you reach desired thickness.