Foodie Friday -- March 8, 2013

Welcome to Foodie Friday. I'm glad you're here. I've been ill once again, this time with diverticulitis, which was worsened by eating too many BBQ sliders. But it was worth the pain, because they were so good! The recipe isn't a step-by-step and is recommended for cooks who seldom measure ingredients.

Crockpot BBQ Sliders

1 Boston butt or pork roast of your choice (4-6 servings)

4 slices bacon, uncooked

1 cup chopped red onions

1 cup chopped bell peppers (red, orange, green)

paprika, salt & pepper, chili powder

1 beef bouillon cube plus 1 c. warm water or 1 c. beef broth

2 to 4 T red wine or red wine vinegar

Slider buns

1 bag of slaw mix

mayonnaise

white wine vinegar

sugar; salt and pepper

First, make the slaw. Place slaw mix in a bowl and add mayonnaise and vinegar. I don't have a recipe for this, sorry. Add a little mayo at a time. Season with salt, pepper, and sugar. You can add poppy seeds if you like. Mix well. Cover bowl and refrigerate. 

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Prepare the roast. In large skillet, fry bacon and set aside (save grease). Rinse roast and pat dry. Season with paprika, chili powder, salt, pepper (I season heavily, covering every inch of the roast).

Into the skillet, add 1 T butter and 1 T oil (or bacon grease).

Sear roast on all sides. Remove from skillet and place in Crockpot.

De-glaze skillet with a few tablespoons red wine (or red wine vinegar), stirring the bottom of the pan continuously. Add chopped vegetables and sautee until tender and clear. Add vegetables to Crockpot. Add bouillon/water mixture or beef broth. Cover the pot. Cook on high for 6 hours or until roast is done. 

Remove roast from Crockpot. Using two forks, shred the meat. Add your favorite barbecue sauce. Place BBQ in slider buns (my husband likes a light coating of mayo on the buns) and top with slaw.

Printable Recipe

When I'm not cooking, I write novels for two New York publishers. If you like to read, I invite you to check out my foodie novel Gone With a Handsomer Man. (Many of you have read it--and created fabulous photo shoots with the recipes--and I thank you with all of my heart!). The book was a 2011 SIBA Okra Pick (Southeastern booksellers), a New York Times summer reading choice, and was named by the Sun-Sentinel as one of the best mystery novels of 2011. 

The e-book version is on sale for $2.99 until March 10th, then it will be $9.99. That's a super price while it lasts. 

You can read more about the book HERE. 

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Enough about that. 
This week my Yorkie has also been a tad sick.

Zap and Mlee

Zap is diabetic, and his blood glucose has been on a roller coaster ride. His bg climbs into the 300 and 400s, then falls below 100, which is very serious. My vet recommended that we increase the insulin and add two small snacks per day. Does anyone have a diabetic dog? If so, I would love to hear from you. Any suggestions or tips would be helpful. 

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If you missed last week's Foodie Friday, be sure to check out the great recipes. You'll be inspired for St. Patrick's Day--or any day.

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