BBQ Pulled Pork


I was going through my weekly menu planning and hit a bump in the road as to what new I could make.  So I went to Heidi (my friend/co-worker) and asked her to give me some good ideas.  This reminded me of the Teriyaki Chicken Rice Bowls.   I was trying to decide what to eat this with.  Heidi had said she has dinner rolls and coleslaw with hers, so I followed what she made.  But this would be good over pasta or rice as well.

The flavor of this pork is so good.  It was in the slow cooker almost all day.  Soaking in all of the BBQ sauce, garlic, onion…mmmm.  The house smelled amazing!!  Glad there’s a bit left over for me to have some lunch tomorrow!!

Clyde even got to taste it!!  I’m pretty sure he enjoyed it!


yield: 6 servings
3 lb. pork shoulder (I used two pork loins)
1 cup water
1/2 bottle BBQ sauce
salt & pepper
1/2 onion diced
3 cloves garlic, minced
1/2 bottle BBQ sauce
1/3 cup packed brown sugar (way too sweet, we add 1/4 cup unpacked)
1 tablespoon yellow mustard – I didn’t use the mustard (some aren’t a fan of the flavor of mustard)
salt & pepper
In a crock pot, place pork, water, bbq sauce, salt, pepper and onion. Cover and cook on low heat for 8-10 hours until very tender. Remove all meat from crock pot. Spoon off fat from remaining liquid in crock pot and discard about half the liquid as well (you want it to be moist but not too watery–mine was a little on the watery side, so remove more then you think and you can always add more back in). Shred pork removing all excess fat. Return to crock pot and stir in garlic, bbq sauce, brown sugar, mustard and more salt and pepper. Cook another hour or so until all flavors blend and the garlic taste mellows out a little. Serve with fresh rolls and coleslaw.
This was exactly what Heidi said…super easy to make.  My son made sandwiches with with the rolls and meat.  I hadn’t thought of doing that.  Add more onion and some cheese!  Hmmm, maybe next time!
Have a great week and enjoy!
Two Girls Cooking – Patricia
Heidi – Friend/Co-worker

Slow Cooker Lasagna

I feel as though I haven’t done much “summer cooking” at all this year.  It’s too hot or it’s raining, or I’m just too busy and needed to get a meal prepared, such as this one, in a hurry so we could eat right away at dinner time.
I’ve made a lot of things in the slow cooker that I normally would see baked in the oven.  Love making the meatloaf, ribs, and now this lasagna.  This is a first for me with the pasta.  Super easy to make.  
Here’s what you need:
1 pound ground turkey lean
1 medium onion, chopped (1/2 cup)
1 jar marinara sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) cottage cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles
  • 1 Cook ground turkey and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until meat is no longer pink; drain. Stir in marinara sauce, basil and salt.
  • 2 Mix 1 cup of the mozzarella cheese and the cottage cheese and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
  • 3 Spoon one-fourth of the ground turkey mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the ground turkey mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
  • 4 Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
  • 5 Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces
When you bake the lasagna in the oven you get the nice crisp outside pieces.  Same goes for this in the slow cooker.  I loved the flavor of this.  The meat stayed nice and moist.
A lot of people may shy away from making lasagna because it seems like it takes a lot of time.  But it really doesn’t.  I don’t think it does either way you make it, in the oven or the slow cooker.  I have a large size cooker, so I wasn’t sure if this would be too much and we’d have left overs.  But there was one piece left!!  Pretty good if I do say so myself!!
Patricia – Two Girls Cooking 😉

Sticky BBQ Ribs

We haven’t had ribs in our house for a very long time.  I love to grill them in the summer time, but the truth is they are expensive!  I usually have to buy two packs.  But I took my luck and got one pack.  Since a little one was under the weather today, he chose not to eat them!  More for us!  He had a sandwich!


  • BBQ Sauce
    1 small red onion, chopped
    1 tbsp olive oil
    1 garlic clove, crushed
    1/2 cup tomato ketchup
    1/3 cup fresh orange juice
    1/4 cup clear honey
    1 tbsp dark soy sauce
    2 tsp Worcestershire sauce

    2 3/4 pounds Saint Louis-style spareribs, cut into individual ribs
    salt and freshly ground black pepper, to season.   (I just bought a pack of spareribs  No specific brand name).


  1. Pre-heat the oven to 325 F. In a frying pan, sauté the onion in the oil for 5 minutes or until soft. Add the garlic and cook for 1 minute, then add the remaining sauce ingredients, bring up to a simmer and cook for 1 minute. Allow to cool slightly then whiz together in a blender.
  2. I used my slow cooker for this. Any time I use my cooker for meat, it turns out nice and tender.  I did cook it on high for 2 1/2 hours.  I then put in the oven for 30 minutes at 350 degrees to get the sauce cooked through more. After putting the ribs in the slow cooker, pour the sauce one the ribs and make sure all pieces are covered.
  3. Alternatively you can broil or BBQ the ribs — season and cook in the broiler or over coals for 10 minutes on each side. Brush the ribs with some of the sauce then turn and broil or grill for 5 minutes. Repeat 3 to 4 times until the ribs are cooked through, with a sticky coating.

Very glad I decided to use the slow cooker.  The meat was so tender.  Putting it in the oven to cook the sauce a bit more was a good choice.  The sauce had a great flavor to it.  (I doubled the sauce recipe because I wanted to make sure each piece was covered).

We ate this along some corn on the cob that was nice and crispy.

Awesome summer meal in mid May.

Have a great rest weekend.  Looking for a new way to cook ribs?  This is the way.

Patricia – Two Girls Cooking





Teriyaki Chicken Rice and Pasta Bowls

I’ve made it known that one of my favorite blogs that  I follow is Just Get Off Your Butt and Bake.  She made these Teriyaki Chicken bowls and let me tell you, these are well worth it.

I’ve cooked chicken in the slow cooker many times, but this one….I feel as though I’m at a loss for words.  The chicken was so tender.  The flavor was completely satisfying.  I am not a huge fan of rice so I made rice for some of the family and pasta for the rest of us!

Recipe adapted from: Baby Center

4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional – doesn’t really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

note:  I substituted 1/4 tsp of onion powder and 1/4 tsp of garlic powder instead. I also added a bit of Chicken stock to the slow cooker at the end, to thin the sauce just a bit. (1 to 2 tablespoons) My slow cooker has vent holes in the lid, and so the sauce thickens quickly.

Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

If  you are stuck in a rut and need something new to try, I highly suggest that you make this chicken dish.  So good.  So filling.  So good.  So good.  Oh did I already say that!

Doesn’t this belong on your dinner table tonight?  Or at least this week?  I promise you will not be disappointed!

Have a great week and do try.  Please try!!

Patricia – Two Girls Cooking 😉


Just Get Off Your Butt and Bake

Pulled Pork Sammies

It’s the weekend, I just got paid…Just kidding (If you know me well, you know my stupid sense of humor – some find it funny, most probably don’t).

It’s that time for the weekly shopping list to be done and head out to do my least favorite thing….grocery shop.  I dislike trying to come up with a weekly menu that will please everyone but I dislike making that list as well.   Most times it takes me over an hour just to come up with what to feed these people.

And I have done my best to come up with something new at least, at least once a week.  This week is going to be good!  Well, I think it will be good anyways!

Everyone loves pulled pork sammies right!!!

Makes 8 Servings


  • 2½ pounds pork loin, trimmed of fat and cut into 3 pieces
  • 1 large carrot, peeled and shredded (about 1 cup)
  • 1 large red bell pepper, cut into ½-inch dice (about 2 cups)
  • 1 medium onion, cut in half and sliced into ½-inch wedges
  • One 12-ounce jar barbecue sauce
  • 8 whole wheat hamburger buns, lightly toasted


  1. Add the pork, carrot, red bell pepper, onion, and barbecue sauce to a 5- or 6-quart slow cooker and stir to combine (you can also add half the barbecue sauce now and stir in the rest when the dish is done). Cover and cook on low until the pork is tender, 6 to 8 hours.
  2. When the meat is done, remove from the slow cooker and place on a cutting board. Use two forks to pull the meat into shredded pieces.
  3. Stir the meat back into the slow cooker until it is well combined with the sauce (the vegetables virtually disappear). Divide the pork mixture evenly between the hamburger buns and serve.

Nutrition Information per Serving (1 sandwich): 400 calories, 11g fat (3.5g saturated), 46g carbohydrate, 4g fiber, 570mg sodium, 30g protein, 60% vitamin A, 50% vitamin C, 15% iron

I have to say that the flavor of the BBQ sauce and the pork…Oh..My…Goodness.  This was an awesome sammie by far!!!  I added some sliced swiss cheese and some pickles to top it off.  Delicious.

Enjoy your weekend.

Patricia – Two Girls Cooking


Meal MakeOver Moms

Slow Cooker BBQ Chicken Thighs

I love ribs so, when I saw the post from Jonna at Just Get Off Your Butt and Bake I  saved this recipe.  I went grocery shopping  on Monday for the week and they had only one  package of pork ribs.  There were barely four pieces in it, so I had to come up with another meal on the go.

Craig always says that he prefers the chicken thighs over breast because it doesn’t dry out as much.  I have to agree.  So I head back to the chicken section and grab two packs of the boneless, skinless chicken thighs.

At this point I totally forgot to get the rest of the ingredients I had on my list because I figured I’d make them another way.  But today I took the chicken out, grabbed the slow cooker and decided to make do with what I had on hand,

This is what I used:

2  packs of boneless, skinless chicken thighs (about 12 pieces total)

1  cup ketchup

2 cups Light Brown Sugar

1 tbs ginger

1 tbs nutmeg

2 cups of pears in sauce

3 cloves of fresh crushed garlic cloves

Here’s what I did:

I cut as much of the fat off of the chicken as I could and placed it in the slow cooker.

In a medium sized bowl I added all of the ingredients and mixed well.  I poured it over the chicken, covered with foil and put the lid on.  My slow cooker has four different settings and I put mine on 6 hours to cook.  I ended up putting it on warm about 4 hours later.  On Jonna’s site she had said to get the sauce to thicken she took the foil off and let some of the steam out from removing the lid a bit.

I think that I may have used too much of the pear juice which is why mine didn’t quite thicken up.  The pear mixed with the home made sauce really gave it the smokey, sweet flavor.  The chicken feel right apart.

I sliced some potatoes up, boiled them in water and drained.  I added some butter and flour to the pan, added some chicken stock and put the potatoes back in the pot and added some chunks of Velveeta cheese and mixed until melted.  Great addition to this dinner.

I do hope to try this with the ribs at some point.

The kids were not a fan of this chicken.  I think it had more to do with the look of it than the flavor.  They didn’t like the pears mixed in with it.  I, on the other hand, loved this.  Great flavor with chicken that just fell apart!

Curious to see if the kids would eat this if I had used the ribs and the pineapple instead of the pear!

Hoping my guy likes it as much as I did! (He better since he asked for the dark chicken)!

Have a great rest of the week.

Patricia – Two Girls Cooking


Slow Cooker Meatloaf

Even though I did the cooking on this, Patricia gave me the recipe so I have to credit her for this one. This meatloaf has lots of flavor and it is soo moist. Since it’s a Patricia recipe, my measurements aren’t exact, I just eyeball it, so much of the list below is a guesstimate.
Yum! Thanks Patricia!

– Jodi

Slow Cooker Meatloaf

1 & 1/2 lbs of ground meat. I like to use a beef/pork mix they sell as Meatloaf mix. I think Patricia uses ground turkey. Whatever you prefer
1-2 cloves garlic, chopped or through the press
1 egg
1/2 cup bread crumbs
1/2 cup chopped onion
1 can of mushrooms
salt & pepper
seasonings if you like. I love Garlic & Herb Mrs. Dash.
Havarti cheese,shredded, about half a chunk (I like to experiment and get different kinds with chives or herbs or whatever)

Mix the all ingredients – except the cheese – until combined. Divide mixture into two sections. Place one section in the slow cooker to cover the bottom. Make the sides a little higher than the middle. Place the cheese in the indent in the center of the meat. Cover with the remaining portion of meat mixture. Try to press the sides together a bit so all the cheese doesn’t all leak out when this cooks. Set the cooker on low for about 4 hours, until no longer pink in the middle. About 10 min before serving I put additional cheese on top so it’s all melty.