My goodness time flies, even when I am not working 40 hours a week :( ... Ok, well what did I make the third week? I honestly don't remember! Pretty sad I know. I have been working on a few other things this week.
BBQ Pulled Pork
Ok, so I smoke my pork butts then freeze them for when I want to use them. So I pulled one out of the freezer and defrosted it in my fridge for 3 days, then threw it into my crock pot with some Jack Daniel's BBQ sauce (NO there is not any alcohol in it). Cooked it on low alllllll day. Then pulled it apart on plates and shredded it then put it back into the CP and mixed with the yummy sauce. Yummers!! Served this with Asian Cabbage Salad.
Well, then my Saratoga Jack Thermal Cooker came and I was so excited!!! Instead of making dinner in the Crock pot on Sunday, I made it in the SJTC !!! WE had Butternut Squash Soup, Artichoke Spinach Dip, toasted bagettes and biscuits and for dessert mud made in the CP. I love my Saratoga Jack Thermal Cooker. I will be doing a demonstration on it Nov. 5th at the Super Saturday.
If you look in the side bar, mud will either be under crock pot or desserts or chocolate. The soup this time is below, I never make it the same, and this was devine!
Butternut Squash Soup
1 large butternut squash, seeded and baked or roasted until fork goes through
1/2 sweet onion, diced small
2 TBS butter
1 bay leaf
1 quart chicken stock
2 large baker potatoes, baked, peeled and cubed
1 clove garlic, peeled and minced
3-4 cups water (optional)
2 TBSP rice, uncooked
While squash is roasting in oven (or baking) until fork can go all the way through easily, melt butter in large pot; add onion and let it sweat then start to carmelize. Add the garlic and let it also slightly brown and then add potatoes, chicken stock and bay leaf. Scrape butternut squash out of the it's shell into the pot. Stir well. Bring to a boil, stirring occasionally so nothing burns and let boil for 5 minutes. Stir well, then sprinkle rice over the top. Place lid on top and put in outer liner. Before serving remove bay leave and puree with stick blender. IF too thick add a little water and again bring to a simmer.
Artichoke and Spinach Dip
2 cups parmesan cheese (I used a cheese shredder) OR 1 cup parmesan and 1 cup white cheddar
1 (10-ounce) box frozen chopped spinach, thawed and squeeze out the extra moisture
1 (14-ounce) can or jar of marinated artichoke hearts, drained and chopped
1 cup sour cream
1 cup cream cheese
2 teaspoons garlic, minced (I sprinkled on some dehydrated garlic chips)
Preheat oven to 375 degrees. Mix together parmesan (or grated cheese mix), spinach and artichoke hearts. Combine remaining ingredients and mix with spinach mixture. Pour into small pan and bake for 20 minutes. Cover and put in outer liner over full hot large pot. Serve with crackers or toasted bread.
***My kids literally licked the pan clean!