It's recipe swap reveal day! The theme this time around was Burgers/Sandwiches and I was given Pulled Pork Sandwiches from Dough See Dough. I know what you're thinking, and you're right, this photo is not a sandwich. We did make this into sandwiches, twice, and I didn't get a photo either time. However, I did capture this quesadilla photo which I made from the leftovers.

The photo wasn't my only issue. I had a moment of panic when I smelled something sweet as I was pouring what I thought was chicken stock into the crockpot. It wasn't chicken stock. It was pineapple juice! Ugh! Note to self, you may want to consider labeling the containers you put in the freezer! Despite my mistake, this recipe turned out well and we enjoyed this for several meals as sandwiches with coleslaw and as quesadillas. There was still more leftover which I froze for a future meal.

Since this utilizes the crockpot, it was a perfect recipe to make during the heat wave that hit New England last week. If you're in for a heat wave this weekend or are hosting a July 4th picnic, you may want to dust off your crockpot and let it do the work while you sit in front of the air conditioning with a drink!

Check out A Taste of Home Cooking for the upcoming Recipe Swap Roundup: Burgers/Sandwiches.

Here is what you'll need:

• 1 large onion, chopped
• 4 lb pork shoulder roast
• 1 cup homemade barbecue sauce
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 1/4 cup brown sugar
• 1 Tbsp yellow mustard
• 1 Tbsp Worcestershire sauce
• 1 Tbsp chili powder
• 4 cloves garlic, chopped

Place chopped onion in the bottom of crockpot. Place pork roast on top of onions.

Here is what you'll need:

• 8 lbs Italian sausage (I used 6 lbs sweet and 2 lbs hot), cut into large chunks
• 3 green bell peppers, cut into large chunks
• 3 red bell peppers, cut into large chunks
• 3 Vidalia onions, cut into large chunks
• 8 cloves of garlic
• 2 Tbsp Italian seasoning
• sea salt 
• freshly ground black pepper
• 1/4 cup olive oil

Preheat oven to 350 degrees.

Evenly split all of the ingredients into 2 large baking pans (I used a large disposable sterno rack pan and a large roasting pan). Mix everything to be sure the sausage, peppers and onions are evenly coasted with seasonings and oil.

Bake for 75-90 minutes, or longer if required, stirring occasionally until sausage is browned and cooked through. If you are cooking both pans at the same time, you may find the top pan browns and cooks through sooner than the bottom pan. If this happens, rotate the pans to the opposite rack at around 45 minutes.

When the sausage is done I dump it all into the sterno rack pan and cover it with aluminum foil so it can be kept warm during the gathering.

Servings: 32 based on 1/4 lb of meat per person and taking into account there is variety of food, including other meats, to choose from. For a normal dinner to serve 2-4, I would cut this down to 1 lb of meat and divide the other ingredients by 6.

Source: Adventures in My Kitchen original

Remember the Easy Crockpot Pulled Pork recipe? I was searching for ways to use the leftovers, aside from more sandwiches. As I browsed through Pinterest a Barbeque Chicken Baked Potato popped up and my dinner was planned. There was one problem though, I didn't have any barbeque sauce and really didn't want to go to the store.

I found and easy barbeque recipe online (coming soon), threw it together while the potatoes cooked in the microwave (gotta love the baked potato button!) and dinner came together in a snap. You really don't need to measure, just use all ingredients to your taste.

Since this was such a satisfying quick meal, I portioned the pulled pork and barbeque sauce in small containers in the freezer to have on hand for my next hectic day (or when I get in another dinner rut!).

Here is what you need:

• 2 medium baked potatoes (or 1 ginormous one cut in half)
• 1/2 cup barbeque sauce
• 2 cups cooked pulled pork
• 1/4 cup shredded smoked gouda
• 2 tsp chopped scallions

While the potatoes are in their last 15 minutes of baking (or while they cook in the microwave), place the barbeque sauce and pulled pork in a small pan over medium high heat.

To assemble, split potato in half, pile on the pork, top with cheese and sprinkle with scallions. Serves 2.

Source: Inspired by Once Upon a Cutting Board

I am in a rut. A dinner rut. As a result my blog is suffering. I'm struggling with the transition from winter to Spring/Summer. It feels like Spring/Summer, however, the produce I am craving isn't here yet. I'm hoping within the next few weeks we'll start to see some fresh local produce in our area. However, I couldn't allow this rut to continue a few more weeks. Fortunately, this week I was able to snap out of it and as a result, today I come bearing gifts. Sorry, I don't mean a giveaway, I mean recipes to share.

This recipe resulted in a mildly flavored pork, which really let the meat flavor shine through. I served the pork as is on challah rolls, but you could opt to add a barbeque sauce if you prefer.

Since this makes a ton of food, you'll want to keep your eye out for ideas to use the leftovers. Or pop the leftovers in the freezer and you'll have an easy weeknight meal on a busy day!

Here is what you'll need:

• 1 large onion, chopped
•  1 (4-6 lb) boneless pork butt or shoulder
• 2 Tbsp brown sugar
• 1 Tbsp smoked paprika
• 2 tsp kosher salt
• ½ tsp freshly ground black pepper
• ¾ cup cider vinegar
• 4 tsp Worcestershire sauce
• ½ tsp crushed red pepper flakes
• ½ teaspoons dry mustard

Place onion in crockpot, then place pork on top.

Mix all other ingredients in a mixing bowl. Pour over roast.

Cook on high 10 hours.

When roast is done it will shred easily with a fork. Shred all the meat and mix well to allow the meat to absorb the juices. Serves 8+.

Source: Adapted from My Baking Addition

With a few simple ingredients, I had 1/2 of our meal packed with flavor and ready within minutes. The side I served was not so simple, and not that great, so I'll spare you those details. This is really more of a method than a recipe, just take a look at what you have on hand and go from there.

Here is what you'll need:

• 2 thick pork chops
• 2 oz honey goat cheese (or any type of cheese)
• 3 tsp dried cranberries (or any type of dried fruit)
• salt and pepper
• olive oil  

Slice pork chops horizontally, cutting almost all the way through but being careful to leave them in 1 piece.

Stuff each pork chop with 1 oz goat cheese and 1 1/2 tsp dried cranberries. Salt and pepper the outside of the pork chops.

Heat olive oil in a pan over medium-high heat. Place pork chops in the pan and let cook 5-7 minutes until browned. Flip over and cook another 4-6 minutes until browned and cooked through.

Source: Inspired by I Was Born to Cook

I'm trying to get better about wasting less (preferably no) food, and planning meals that will use up ingredients I have on hand. This meal is a perfect example of using up leftover ham and heavy cream from Christmas. And it's easy, which was great after the craze of the holidays.

I've attempted scalloped potatoes at least once in the past that I can recall, but wasn't impressed with the result (and I'm certain I threw away the leftovers). I'm pretty sure the key here is the heavy cream and thyme, they really bring what I remember as scalloped potatoes (made with a 2% milk and flour mixture) to a new level. I think a layer of thinly sliced green onions would be a great addition to this dish.

While this meal is in no way figure friendly, and probably wouldn't be on many people's New Year meal plan, it's a great comfort food for a chilly winter night. I promise it's worth the calories (everything in moderation!).

Here is what you'll need:

• 1 1/2 cups heavy cream
• 1 tsp dried thyme
• 2 garlic cloves, chopped
• 1/2 tsp ground nutmeg
• Salt and freshly ground black pepper to taste
• 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices (use a mandolin for ease)
• 1 1/2 cups diced ham
• 1/2 cup freshly grated Parmesan

Preheat oven to 375 degrees.  Spray 9-inch square baking dish with cooking spray and set aside.

In a saucepan over medium-low heat, warm the cream, thyme, garlic, nutmeg, salt and pepper. Watch the cream carefully so it doesn't boil. 

Spread 1/3 of the potatoes in a layer on the bottom of your casserole dish.  Top with 1/2 of the ham. Pour 1/3 of the cream over the ham and potatoes. Repeat with another layer of potatoes, ham, cream, potatoes and finish with the remaining cream.

Sprinkle with Parmesan cheese and bake 45 minutes or until potatoes are cooked and the top is golden brown. Allow to rest 5 minutes before serving.

Serves 4.

Source: My Baking Addiction

• 1 Tbsp olive oil
• 1/4 cup sofrito or recaito
• 2/3 cup diced ham
• 2 carrots, diced
• 1 potato, diced
• 4 oz mushrooms, diced
• 3/4 cup chicken stock
• 1 packet Sazon
• 1/2 tsp adobo
• 4 oz. tomato sauce
• 15 oz. can of beans, drained and rinsed

In a medium sauce pan, heat olive oil over medium high heat.  Add sofrito and cook until fragrant.

Add ham and cook, stirring occasionally, until lightly browned.  Add carrots, potato and mushrooms.  Continue cooking until slightly browned.

Add chicken stock, bring to a boil.  Reduce heat to medium and continue cooking ~5 minutes until vegetables are halfway cooked through.

Add remaining ingredients, stir, reduce heat to medium low, cover and allow to simmer 10 minutes..  You will want to be sure there is enough liquid throughout the cooking process.  If the liquid has reduced too much, add chicken stock or water (we like our beans a little soupy) to keep the beans from mashing together.

After 10 minutes, taste and adjust seasoning as necessary.  Cook another 5 minutes.  Serves 4.