Happy Monday everyone! It was a very relaxing, lazy, and fun weekend…and a very ORANGE weekend as you can see from above! I whipped up an awesome slow cooker pork recipe that I kind of followed from a few different recipes. Usually taking a few ingredients and prep tips from one recipe and then another doesn’t work out very well, but this one did!
The orange weekend started Saturday night with an easy buffalo chicken wrap with sweet potato fries and carrot sticks
Combine Frank’s Red Hot with some cayenne pepper and white wine vinegar and toss cooked chicken breasts in the sauce to create a quick and easy meal and perfect for pre-drinks with the girls! I adapted the recipe from Eating Well’s Buff Chick Wrap. It was good but nothing to write home for…mostly because we’re used to the amazing Buff chick wraps from Providence College. New Englander’s know how to do Buff Chick right!
Saturday night was a great night out with my favorite Lisa’s, lots of drinks and dancing led to a late night and a sleepy morning. I’m pretty sure I’m the only 24 year old I know who wakes up
hungover dehydrated and decided to peel, chop, and slice veggies for an hour. For some reason, the peace and quiet in the kitchen and a huge glass of water woke me up from my daze!
After a very lazy Sunday morning/early afternoon, we ventured out to the gym and then to the Shannon Rose Irish Pub to catch the Steelers/Broncos game and grab a small lunch. The restaurant and bar looks like it could be in center city Dublin, coming from a girl who’s been there 10+ times that’s a compliment! There was a HUGE menu but we didn’t want to eat too much before the Orange Stew so we decided a trip back for the Shepherd’s pie, Fish ‘n Chips, Banger Burgers, etc would be necessary!
After some French Onion soup and polishing off this Guinness, I was ready for a nap! We went over to Barnes and Noble to check out the sales, of course I can’t leave without a new cookbook:
Slow Cooker Pork & Winter Veggies
- 2 lb pork tenderloin (I used center cut)
- 1 TB olive oil
- 3 carrots, peeled and sliced
- ½ yellow onion, sliced into chunks
- 1 butternut squash, peeled, seeded, and sliced into 2-inch chunks
- 1 sweet potato, peeled and sliced into 2-inch chunks
- 1 can lower-sodium fat free chicken broth
- 1 cup water
- 2 TB Worcestershire sauce
- ½ tsp salt, ½ tsp pepper – add more as it cooks
Heat olive oil in a large skillet or pot over medium-high heat. Brown pork on both sides, if it came with brine, leave tied for now.
Peel and chop assorted vegetables. Coat slow cooker with cooking spray, place pork in then surround veggies around, some may overlap the pork. Pour in chicken brother, water, Worcestershire sauce, and salt and pepper. Cook for 8 hours on low. Pull pork apart into chunks and serve with veggies and broth.
It really doesn’t look very appetizing but I swear it was SO hearty and filling and all the winter veggies give it so much flavor. The prep took about 35 mins and then you let it crock-pot it’s way to deliciousness.
Have you noticed if you eat foods of a certain color? This weekend was the first time I noticed I ate mostly orange foods, glad I didn’t turn orange! (like all the fist pumpers at my gym!)
Congrats to Natalie over at Will Jog for Food for completing her first half marathon, awesome job AND even more awesome decision to do it at Disney!