It's a Keeper

Slow Cooker Pulled Pork BBQ

Christina — Mon, 20 May 2013 00:19:36 +0000

With summer just around the corner, I thought I would share one of the most coveted recipes in my recipe box! This Slow Cooker Pulled Pork BBQ is absolutely, hands-down, one of the best recipes I have. Whenever I make this recipe, I’m always asked for the recipe. It’s sweet. It’s tangy. It’s spicy. It’s perfect!

I came up with recipe quite some time ago. My husband loves pulled pork sandwiches and I set out on a quest to find the perfect recipe. Of course, I couldn’t find one that suited all of my needs, so I took my favorite parts of all of the recipes I found. The result is the recipe I’m about to share with you.

I’d like to say that it’s easy to make, especially because I use my good friend, the slow cooker. But, I’m not going to lie. Between the spice rub and the barbeque sauce, this recipe has a lot of ingredients. You also need patience. The pork needs to cook low and slow. But, with all of this being said, it’s worth it!

Over the years, I’ve come up with a few short cuts which I’ve shared below.

This Slow Cooker Pulled Pork BBQ goes perfectly with my Creamy Coleslaw — either on the sandwich or on the side. I also like to serve it with my homemade Bread and Butter Pickles.

If you’re looking to wow your family and friends this summer, give this recipe a try! It just might become the most coveted recipe in your recipe box too!

What is the most coveted recipe in your recipe box? Leave a comment and let me know!

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Slow Cooker Pulled Pork BBQ

Compliments of It’s a Keeper
www.itisakeeper.com

1-7 pound bone-in pork butt
Spice rub (recipe below)
5 cups beef boullion
1 Tbsp apple cider vinegar
8 sandwich rolls
Spicy BBQ Sauce (recipe below)

Rub entire roast with spice rub and place fat side up in slow cooker. Pour beef boullion into slow cooker and add vinegar. Cover and cook on high for 7-8 hours or until meat falls off the bone.

Remove pork from slow cooker and place on a large rimmed baking sheet. Using two forks, shred pork, removing excess fat and bone.

Place a helping of pork on roll and top with Spicy BBQ Sauce.

Spice Rub
2 Tbsp dark brown sugar
1 tsp paprika
1 tsp chili powder
3/4 tsp ground cumin
1/2 tsp ground chipotle chili pepper
1/4 tsp ground ginger
1/2 tsp salt

Combine all ingredients in a small bowl and mix to combine.

Spicy BBQ Sauce
1 large onion, diced
1 Tbsp vegetable oil
12 oz tomato paste
2/3 cup dark brown sugar
6 Tbsp apple cider vinegar
4 Tbsp Worcestershire sauce
4 Tbsp molasses
4 tsp prepared mustard
2 cups ketchup
2 tsp chili powder
2 tsp dry mustard
1 tsp garlic powder
1/2 tsp all spice
1/4 tsp ground red pepper
2 tsp salt
3 tsp liquid smoke

In a large pot, saute onion in vegetable oil over medium heat until softened but not browned. Add all other ingredients and cook for 10-20 minutes, or until sauce thickens to desired consistency.

NOTES:

I have substituted two pork tenderloins in place of the pork butt and it has turned out wonderful!
I have also substituted two double chicken breasts in place of the pork and it’s wonderful, too!
You can make the sauce ahead of time and reheat it when you’re ready to serve it.
You can also add the shredded pork to the sauce and heat it together, if you’d like.

Fresh Tomato and Asparagus Salad

Christina — Thu, 16 May 2013 22:40:55 +0000

There is nothing like the taste of fresh asparagus to signify that spring is here. As one of the first harvests of spring, there’s a small window of time when asparagus is at its finest. This tomato and asparagus salad, topped with a tangy balsamic vinaigrette is the perfect way to welcome warmer weather.

This crisp, light salad showcases all that tender asparagus has to offer. It’s almost like you can taste spring-time in every bite. It’s truly a beautiful salad. The red, juicy tomatoes contrasted with the bright green asparagus and ribbons of fresh basil. The whole thing glistening from the vinaigrette. It’s a sight, I tell you.

Now, I’m picky with my tomatoes. I prefer to get them fresh right out of my garden. However, if I’m forced to get the from the grocery store (which is 10 month out of the year in northeastern PA), then I only get tomatoes on the vine. There is nothing worse than a tomato that has been forced to ripen.

I made this as a side dish for a recent get-together, and it stole the show. I think next time, I’ll add some avocado and fresh mozzarella. If you’re an asparagus fan, you might want to give my recipe for Tuscan Roasted Asparagus a try too! It’s delish!

Fresh Tomato and Asparagus Salad

Compliments of It’s a Keeper
www.itisakeeper.com

1 bunch of asparagus
4 large tomatoes
1/4 cup fresh basil, cut into ribbons
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 large clove garlic, grated
1/4 teaspoon salt
1/4 teaspoon pepper

Remove the woody ends from the asparagus and cut the stalks into thirds. Bring a small pot of water to a boil, add the asparagus and cook for 1 minute or until crisp-tender. Drain from the hot water and immediately place into a bowl of ice and water for 30 seconds. Remove from the water and place on a paper towel to drain.

Cut tomatoes into bite size pieces, removing the seeds and pulp. Place into a large bowl. Add asparagus and basil. Stir to combine.

In a small small bowl, combine remaining ingredients. Whisk together until combined. Drizzle salad with vinaigrette and toss to coat evenly.

What are your favorite spring-time recipes? Share your feedback by leaving a comment!

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How to Make Granola: My First YouTube Video

Christina — Mon, 13 May 2013 22:39:34 +0000

I am super excited to announce the launch of the very first YouTube video – How to Make Granola! My good friend and fellow foodie, Rachel Joohye Jung and I have been working very hard for quite a while to develop a series of videos showing you how to make some of my favorite recipes!

I hope you like it and, as always, I welcome your feedback and suggestions. You can leave a comment here or on Facebook or Twitter. You can also email me at itsakeeperblog at gmail dot com.

And, if you really like the video, show me some online love by liking it on YouTube and subscribing to my YouTube channel!

I’d like to take this opportunity to thank Rachel for all her help in making this a reality! There is no way that I could have pulled this off without her help and expertise. She is a very talented young woman and I know she is going to go far in her career! Thanks for everything, Rachel! You brought a new level of fun to the It’s a Keeper test kitchen!

So, who’s ready to learn how to make homemade granola?

What did you think? Tell the truth. You can leave you comments and suggestions in a comment below.

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My Favorite Mac & Cheese and Good Cook Product

Christina — Mon, 13 May 2013 21:14:16 +0000

As a Good Cook blogger participating in the Good Cook Treasure Hunt, I received a number of Good Cook Touch products to test out. My favorite product out of the bunch is the folding grater! This little guy is so useful! I thought I would put it through its paces and make my family’s favorite Mac & Cheese . Just wait until you try this recipe!

I loved that this grater was easy to hang on to when grating the cheddar cheese. There is a nice big knob on top to hang on to. And, because of the rubber-like strips on the bottom, it didn’t slip at all on my (new favorite) Good Cook 10×15 Cutting Board (which also has rubber-like strips so it doesn’t slip on the counter top). I also liked that the grater has a coarse grate side and a fine grate side.

A Giveaway and Promo Code For You!

If you can’t already tell, I’m totally in love with this gadget! Now, before I get to the recipe, make sure you enter my giveaway – Good Cook has provided me with four (4) Good Cook 2 qt Batter Bowls to give away to four of my lucky readers! You have until 5/21/13 to enter, here’s how:

a Rafflecopter giveaway

If you’d like to purchase any of the Treasure Hunt products, there is an instant savings of 30% off! Plus, my readers can take an extra 10% off with promo code: HUNT.

My Favorite Mac & Cheese

Compliments of It’s a Keeper
www.itisakeeper.com

1/2 cup butter, divided
1/4 cup flour
2 cups milk
1 tsp salt
1/2 tsp pepper
4 oz Velveeta (process cheese), cut into 1 inch cubes
1 cup shredded cheddar cheese
1 pound pasta, cooked and drained
1 1/2 cups Panko bread crumbs

In a large pot, melt 1/4 cup of butter over medium-low heat. Add flour and stir for one minute until it starts to gets pasty. Whisk in the milk. Continue to cook over medium-low heat, whisking occasionally, until the milk begins to thicken — about 5 minutes. Add cheese, salt and pepper and stir until cheese is melted. Add pasta and stir to combine. Pour macaroni and cheese into a lightly greased 9×13 pan. Meanwhile, melt 1/4 cup of butter and combine with Panko. Stir until combined and spread on top of the prepared macaroni and cheese. Bake at 350 degrees for 20 minutes or until the cheese is bubbly. Move pan to the oven’s top rack and broil until the Panko turns light brown.

What is the Good Cook Touch Treasure Hunt?
During the Good Cook Touch Treasure Hunt, participants will search goodcook.com to find random Touch icons that have been posted on select products. You will also search my blog as well as the other participating blogs below to find more Touch icons.

The participants who find the most icon codes will be entered to win one of three Good Cook Touch grand prize gifts!

Search for Good Cook Touch Codes on these Participating Products

20354 Horizontal Y Peeler
20384 Bottle Spatula
20445 8″ Strainer
20309 10×15 Cutting Board
20451 9″ Stainless Steel Whisk
20441 Silicone Flex Turner, large
20325 Folding grater
20444 6″ Strainer
20348 Peeler serrated
20308 8×11 Cutting Board
20345 Measuring Cups, 5 Piece, Black
20333 2pk Paring Knife
20430 2qt Batter Bowl
20442 Masher

Other Participating Blogs

**All opinions expressed in this post are strictly my own and were not influenced in any way. No form of monetary compensation was exchanged. Product was received in exchange for this post**

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Nutrisystem Week 2: The Food is Great! #NSNation #spon

Christina — Mon, 13 May 2013 19:39:05 +0000

I just finished my second week of my Nutrisystem adventure. I am down another pound, making 7 total pounds! Not too shabby for two weeks.
This past week was a little difficult for me because I had to travel out of town for a few days. It was difficult to completely stick to the plan. I did try to make sensible choices while I was away and drink plenty of water. I’m sure this is why I only lost one pound. But a pound is a pound and I’ll take it!

I have to say, too, that I’m pleasantly surprised at the quality of the food. I’ve head omelets, stuffed chicken breast, quesadillas and even fudgesicles! So far, everything has tasted great. Even the protein shakes are delicious.

I’ll admit that, as a foodie, I was a little nervous about how the food would taste. I was expecting it to be like the frozen diet entrees at the grocery stores. Surprisingly though, the food is really good.

Out of everything that I’ve eaten so far, I have to say that the chicken breast stuffed with broccoli and cheese has been my favorite. I had it with some brown rice, steamed broccoli and a salad for dinner one night and was stuffed.

And, since everything is easily prepared in the microwave, I don’t have to worry about messing up my kitchen cooking separate meals for myself and my family.

Have you ever embarked on a weight loss journey? Do you have any tips or suggestions to share?

Disclaimer: Nutrisystem is providing me with 4 months of products to share my experience. All opinions are 100% mine and are not altered in any way. Want to lose weight and get healthy on Nutrisystem? Join today by calling 1-888-853-4689 or by visiting http://www.nutrisystem.com/nsblog.
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I just finished my second week of my Nutrisystem adventure. I am down another pound, making 7 total pounds! Not too

shabby for two weeks.

This past week was a litte difficult for me because I had to travel out of town for a few days. It was difficult to

completely stick to the plan. I did try to make sensible choices while I was away and drink plenty of water. I’m

sure this is why I only lost one pound. But a pound is a pound and I’ll take it!

I have to say, too, that I’m pleasantly surprised at the quality of the food. I’ve head omelets, stuffed chicken

breast, quesadillas and even fudgesicles! So far, everything has tasted great. Even the protein shakes are

delicious.

I’ll admit that, as a foodie, I was a little nervous about how the food would taste. I was expecting it to be like

the frozen diet entrees at the grocery stores. Surprisingly though, the food is really good.

Out of everything that I’ve eaten so far, I have to say that the chicken breast stuffed with broccoli and cheese has

been my favorite. I had it with some brown rice, steamed broccoli and a salad for dinner one night and was stuffed.

And, since everything is easliy prepared in the microwave, I don’t have to worry about messing up my kitchen cooking

seperate meals for myself and my family.

Easy Chocolate Cake in 10 Minutes

Christina — Thu, 09 May 2013 23:59:10 +0000

Yes, you read that right. Chocolate cake in 10 minutes. Really! This easy chocolate cake recipe completely impressed me the first time I made it. I was blown away at how quick and easy it was to make and how good it was to eat!

I discovered this recipe by accident. I was having some guests over and realized that I completely forgot to plan a dessert. Duh! I found a few recipes online for mug cakes and took my favorite parts of each one to come up with this recipe. As my friends started arriving, I was whipping this easy chocolate cake together. It was ready in no time!

Since then, I’ve made this cake a few times! The best part is, you can assemble it ahead of time and bake it off when you need it. This way you can serve it warm!

All you need are a few simple ingredients and a microwave. That’s it.

Easy Chocolate Cake

Compliments of It’s a Keeper
www.itisakeeper.com

1/3 cup sweetened flaked coconut
1 cup sweetened condensed milk, divided
1 9oz package Devil’s Food Cake Mix
1/3 cup sour cream
1 egg
Non-stick cooking spray
1/4 cup chocolate chips

Place coconut in a 9×9 glass baking dish. Microwave on high for 2-3 minutes or until lightly browned, making sure to stir every 30 seconds.

In a small mixing bowl, combine coconut and 1/2 cup of sweetened condensed milk.

In a large mixing bowl, combine cake mix, remaining condensed milk, sour cream and egg. Mix until all ingredients are combined.

Spray 9×9 glass baking dish with non-stick cooking spray. Pour in cake mix batter. Pour cocount mixture evenly over cake batter.

Microwave, uncovered, on high for 3-5 minutes or until center of cake looks moist, but not wet. Remove from microwave, cover baking dish with foil and let stand for 5 minutes.

Microwave chocolate chips in a microwave safe bowl on high for 45-60 seconds. Stir until melted and smooth. Drizzle melted chocolate over cake. Serve warm.

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Chicken Caesar Salad Grilled Pizza (and a Giveaway!)

Christina — Wed, 08 May 2013 03:48:07 +0000

If you read my last post, you know that Flatout Flatbread asked me to try their new Flatout Thin Crust Flatbreads and make grilled pizza.

They sent me two kinds of Flatbreads to try – Spicy Italian and Rustic White. The Flatbreads grilled up quite quickly, which makes them perfect for busy weeknights. I love the flavor from the grill too. The edges get nice and toasted. If you don’t have a grill, no need to worry. You can still whip up these recipes – just bake them in a 350 degree oven for a few minutes.

You can find them at most Walmart stores, click HERE to find out where they are in your area.

Make sure you pop over to Flatout’s Facebook page. They have a lot more great grilled pizza recipes. They are revealing a new recipe every day for 30 days and some of the links include coupons, so be sure to visit often.

My son and I put on our aprons and came up with two fun pizzas to try. The first was a Peanut Butter-Banana Grilled Pizza. It’s was delicious! It could be an easy dessert or fun snack!

We also grilled up this Chicken Caesar Salad Grilled Pizza. It was amazing! We had it for dinner, but it would also make a great appetizer. I used the Spicy Italian flatbread and it added a nice kick to this recipe.

This was such a fun way to create delicious flatbreads at home! Flatout Flatbreads are definitely a keeper!

Chicken Caesar Salad Grilled Pizza

Compliments of It’s a Keeper
www.itisakeeper.com

1 Flatout Flatbread (I used Spicy Italian)
1/4 cup Caesar salad dressing (I used my favorite homemade Caesar dressing)
1/2 cup chopped romaine lettuce
1/4 cup cooked chicken, shredded
Parmesan cheese shavings

Place flatbread on preheated grill. Grill on each side for 2-3 minutes or until edges start to crisp. Remove flatbread from grill, and spread all but 1 Tbsp of caesar dressing evenly over the top. Place lettuce on top of dressing. Sprinkle chicken and parmesan cheese shavings evenly on top of the lettuce. Lightly drizzle remaining Caesar dressing over top of pizza.

Now for details on the giveaway….Flatout is giving away a two night trip for 2 to Taste of Chicago 2013! Click here to enter. You can enter up to 6 times.

a Rafflecopter giveaway

***This is a sponsored post by Flatout bread. However, all opinions expressed are completely my own!***

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Peanut Butter and Banana Grilled Pizza (and a Giveaway!)

Christina — Wed, 08 May 2013 03:33:49 +0000

Well folks, grilling season has officially started! Not that it ever really stops at our house. When Flatout Flatbread asked me to try their new Flatout Thin Crust Flatbreads and make grilled pizza, I was super excited!

You can find them at most Walmart stores, click HERE to find out where they are in your area.

My son and I put on our aprons and came up with two fun pizzas to try. The first was this Peanut Butter-Banana Grilled Pizza. It’s a spin-off of one of my husband’s favorite sandwiches. We loved how the peanut butter gets all melty and gooey. And, the sweetness from the honey sends it over the top. My son gobbled up about half of it!

Check out my other post to see the Chicken Caesar Salad Grilled Pizza that we made, too. This was such a fun way to create delicious flatbreads at home! Flatout Flatbreads are definitely a keeper!

Peanut Butter-Banana Grilled Pizza

Compliments of It’s a Keeper
www.itisakeeper.com

1 Flatout Flatbread (I used Rustic White)
1/4 cup peanut butter
1 banana, sliced
Honey to drizzle

Place flatbread on preheated grill. Grill on each side for 2-3 minutes or until edges start to crisp. Remove flatbread from grill, and spread peanut butter evenly over the top. Arrange banana slices on top of peanut butter. Lightly drizzle honey over top of pizza.

Now for details on the giveaway….Flatout is giving away a two night trip for 2 to Taste of Chicago 2013! Click here to enter. You can enter up to 6 times.

a Rafflecopter giveaway

***This is a sponsored post by Flatout bread. However, all opinions expressed are completely my own!***

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Nutrisystem Week 1: It’s So Easy! #NSNation #spon

Christina — Wed, 08 May 2013 02:28:12 +0000

Well, I have finished Week 1 of my Nutrisystem adventure and am starting into my second week. First of all, let me start off by saying how easy this program is!

As soon as I got my package, I read the guidebook cover to cover. There are lots of good suggestions and recommendations. They also sent me two meal journals. I have found this to be invaluable. I keep it right on my kitchen counter so I can easily see what I need to eat and when.

Everything is pre-measured and spelled out for you. They even provided a 32-oz water bottle to make sure I’m getting enough water each day (I have to drink two 32-oz bottles of water each day). And, the anal-retentive control freak part of me absolutely loves that everything is color coded.

I found it easiest to plan out all of my meals in the morning. This makes it easier for me to stay on track. I have to admit that I wasn’t as hungry throughout the day as I thought I would be. The meals are very balanced and just enough to keep me going until the next one. And, the extra water really helps keep me fuller, longer.

I’m proud to report that I’ve lost 6 pounds in the first week. Not too shabby. I’m excited to see what week two brings!

Have you ever embarked on a weight loss journey? Do you have any tips or suggestions to share?

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Hassleback Cheesy Potatoes

Christina — Thu, 02 May 2013 01:29:19 +0000

Just what is a Hassleback Potato, you ask? Fanned out like an accordion, these spuds were named after the Restaurant Hasselbacken in Stockholm, Sweden. It was here that these delicious cheesy potatoes were created.

While these little gems may look intricate and difficult to make, they aren’t. They are just a few simple steps away from traditional, every day, run-of-the-mill baked potatoes. All it takes is a few swipes of your knife (be sure to take note of the wooden spoon trick below) and some scrumptious toppings. And viola! Hassleback Cheesy Potatoes!

These lovelies come out of the oven with crisped edges, a tender interior and toppings with every bite. Pure potato perfection. (Excuse the alliteration.) One of the best things about these potatoes is that they are extremely versatile. You can add any ingredient you’d like to make them over-the-top delicious. I used parmesan, garlic and a little cheddar. But you can use bacon, chives, rosemary, or any other topping that floats your boat.

These cheesy potatoes are easy enough for a family dinner but fancy-schmancy enough for company. Print it, book mark it, pin it, save it, forward it. Do what ever you need to do to make sure you have this recipe saved! It’s a keeper!

What toppings would you use on these potatoes?

Hassleback Cheesy Potatoes

Compliments of It’s a Keeper
www.itisakeeper.com

2 whole Yukon Gold potatoes
2 Tablespoons Butter
1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
? teaspoons garlic powder
¼ teaspoons salt
2 teaspoons olive oil
¼ cups heavy cream
¼ cups cheddar cheese

Preheat oven to 400ºF. Scrub potatoes.

Slice the potato into thin slices. To make sure you don’t slice through the potatoes, use two wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing. The spoons will stop the knife from cutting all the way through the potato.

Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.

Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.

Place back in the oven for 10-12 more minutes. Remove and serve!

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