Monday, April 24, 2017

Slow Cooker Tri-Tip with Veggies

slow cooker tritip

If you don't have a slow-cooker (Crock-pot®) or prefer to cook this in the oven, bake it at 325° for 2 to 3 hours.  Also, you could use a Harter House chuck roast or rump roast with this recipe. 

Serves 6


  • 3 to 4 pound Harter House Tri-Tip         
  • 2 to 2 1/2 pounds medium potatoes, quartered or cut into 1 to 2-inch chunks
  • 1 large onion, cut into wedges
  • 6 large carrots, quartered or halved lengthwise and cut into 1 to 2-inch pieces

Rub Paste Ingredients:

  • 2 teaspoons salt
  • 2 Tablespoons chili powder
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon dried leaf oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon onion powder
  • Dash of cayenne pepper
  • 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 2 teaspoons Worcestershire sauce

Vegetable seasonings:

  • 2 Tablespoons olive oil
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried crushed rosemary
  • 1/2 teaspoon dried leaf oregano or basil
  • 1/2 teaspoon dried dill weed
  • dash of dried tarragon
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  1. Combine rub ingredients in a small bowl.
    slow cooker tri-tip
  2. Rub the paste all over the roast and put into a food storage bag.
  3. Marinate in refrigerator for at least an hour or as long as overnight.
  4. Put potatoes, onion, and carrots into a 6- to 7-quart slow cooker.
  5. Drizzle with the 2 Tablespoons of olive oil.
  6. Add parsley, rosemary, oregano or basil, dill, tarragon, salt, and pepper.
  7. Toss to coat thoroughly.
    slow cooker tri-tip
  8. Place the roast on the vegetables.
    slow cooker tri-tip
  9. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours.
  10. Enjoy your Sunday and Enjoy your Supper!
    slow cooker tri-tip

This recipe comes from the Great Friends Blog Post.  It looks delicious!

Tuesday, April 18, 2017

Carolina Pulled Pork Sliders with Mustard

Sometimes, I give you my tried and true recipes, and sometimes I run across a recipe that sounds wonderful and I want to share it, before I've had a chance to try it.  This is one of those recipes.  It looks awesome.  The process is very similar to what I've done in the past.  I'm definitely going to give this one a try!  ~Shelly

2 teaspoons dry mustard
2 teaspoons sweet paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon ground white pepper
1 garlic powder
1 teaspoons teaspoon onion powder
1/2 to 1 teaspoon cayenne pepper
1 Boston butt Roast

2 cups distilled white vinegar
1/2 cup Dijon mustard
1/2 cup water
1 tablespoon salt
2 teaspoons freshly ground black pepper

24 small buns
6 tablespoons butter (optional), melted
Thinly sliced sweet or dill pickles

Combine the dry rub ingredients in a small bowl and stir to mix. Sprinkle the rub all over the pork, patting it onto the meat with your fingertips. Let the pork cure at room temperature while you make the mop sauce.

Make the mop sauce. Combine the vinegar, mustard, water, salt and pepper in a large nonreactive mixing bowl, add 1/2 cup of water, and whisk until the salt dissolves.

Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips or chunks in a smoker box or smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips or chunks on the coals.

When ready to cook, place the pork, skin side up, if there is one, in the center of the hot grate over the drip pan and away from the heat. Cover the grill. Cook the pork until darkly browned on the outside and very tender inside, 4 to 6 hours. To test for doneness, use an instant-read meat thermometer: The internal temperature of the pork should be about 195 degrees F. If the pork starts to brown too much (and it probably will), cover it loosely with aluminum foil, but remember that the browned bits are good, too. Every hour for the first 4 hours, swab the pork with some of the mop sauce, using a barbecue mop or basting brush. If using a charcoal grill, every hour you’ll need to add 12 fresh coals and 1/2 cup of wood chips or chunks to each side.

Transfer the pork to a cutting board, cover it loosely with aluminum foil, and let it rest for 20 minutes before pulling or chopping. Place the pork slices in an aluminum foil pan. If you are not quite ready to serve, cover the pan with aluminum foil and place it on a warm—not hot—grill or in a low oven.

If desired, brush the buns with the melted butter and lightly toast them on the grill. Load each bun with pork and slather with South Carolina Mustard Barbecue Sauce. Top with pickle slices and serve at once.

South Carolina Mustard BBQ Sauce

1 tablespoon butter
1 small onion, finely chopped        
1 clove garlic, minced        
1 cup Dijon mustard        
3/4 cup firmly packed brown sugar        
3/4 cup distilled white vinegar        
1 tablespoon hot sauce (preferably Crystal), or more to taste        
Coarse salt (kosher or sea) and freshly ground black pepper

Melt the butter in a heavy nonreactive saucepan over medium heat. Add the onion and garlic and cook until soft but not brown, about 3 minutes.

Stir in the mustard, brown sugar, vinegar, and hot sauce and add 1/2
cup of water. Let the sauce simmer, uncovered, until thick and richly flavored, 6 to 10 minutes. Taste for seasoning, adding more hot sauce as necessary and seasoning with salt and pepper to taste. Let the sauce cool to room temperature before serving. In the unlikely case you have any mustard sauce left, store it in a clean jar in the refrigerator. It will keep for at least a week; bring it to room temperature before using.

You could use a different sweetener, substituting honey or molasses for the brown sugar. Use 3/4 of a cup of honey. If substituting molasses, start with 3/4 of a cup, but taste for sweetness—you may need to add a little more, since molasses is not as sweet as brown sugar.

Monday, April 3, 2017

Chicken Parmesan Casserole

This chicken Parmesan is done casserole style (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce."     


2 tablespoons olive oil
2 cloves garlic, crushed and finely chopped
1/4 teaspoon crushed red pepper flakes, or to taste
4 skinless, boneless chicken breast halves (not too large)
2 cups prepared marinara sauce
1/4 cup chopped fresh basil                                    
1 (8 ounce) package shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1 (5 ounce) package garlic croutons


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
  3. Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
  4. Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).  

Easy Cheesy Garlic Breadsticks

Easy Cheesy Garlic Breadsticks
1 (10 ounce) can prepared pizza crust
1 tablespoon butter, melted
1 cloves garlic, finely minced
1/2 cup mozzarella cheese, grated
1 tablespoon parmesan cheese
1 tablespoon dried basil
salt & pepper to taste


1. Preheat oven to 425.
2. Mix butter and garlic in a small bowl and set aside.
3. Unroll pizza dough onto a parchment paper lined baking sheet and brush with butter and garlic mixture.

Easy Cheesy Garlic Breadsticks

4. Sprinkle cheeses and spices evenly over the dough.
5. Use a pizza cutter and cut dough into stick shapes (Lengthwise into 7 long strips and crosswise into 3 strips). Do not separate strips.

Easy Cheesy Garlic Breadsticks

6. Bake for 10-12 minutes or until light golden brown.
7. Recut along each strip and remove from cooking sheet.
8. Serve sticks warm with marinara sauce.

I found this recipe at

Monday, March 27, 2017

Asian Style Baby Back Ribs

It really doesn't get any easier than this crock pot recipe.
For a delicious weeknight dinner, just put it in the crock pot and let it cook slow.
These Meaty Baby Back Ribs are on Sale Wednesday, March 29 to April 4, 2017, for the awesome price of $3.99 lb. at five Harter House Locations including Republic Road in Springfield and Kenneth Street in Nixa.

2/3 cup light-brown sugar
1/2 cup low-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
4 cloves garlic, crushed
1/2 teaspoon red pepper flakes
1 rack pork ribs (about 3 pounds) cut into sections of 3 to 4 ribs
2 tablespoons cornstarch
3 scallions, trimmed and thinly sliced
1 teaspoon sesame seeds


1. In a small bowl, blend sugar, soy sauce, sesame oil, vinegar, ginger, garlic and red pepper.
2. Place ribs in slow cooker bowl; add sauce. Cover; cook on HIGH for 6 hours or until meat is tender.
3. Transfer ribs to a platter. Strain sauce and discard excess fat. Combine cornstarch and 1/4 cup water; blend with sauce in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Top ribs with 1/2 cup of sauce, scallions and sesame seeds; serve with remaining sauce.

Meatballs and Gravy

I’m not going to pretend that I am Italian, because of every nationality that is mixed through my veins – Italian is about the single one that I am not. However, I love Italian food & tend to make some pretty great meals when I cook Italian food. This is something I am confident I can make well…enter meatballs and gravy. Now, since I am not Italian by birth (only by choice) I would not have known that the sauce is actually called gravy, when you put it on meatballs, but I did read about it. Also, I found everything I need to make this wonderful recipe at Harter House and Harter House World Flavors.

Meatballs and Gravy
For Meatballs:
1.5 lb of mild Italian sausage
1.5 lb lean ground beef
2 eggs
2 tsp Dried Italian Seasoning
3/4 cup Italian Bread Crumbs
1/4 cup grated Parmesan cheese (reduced fat)
1 clove minced garlic
1/2 tsp crushed red pepper
pinch brown sugar
2 tsp salt
1 tsp fresh cracked pepper

For “Gravy”
2 large cans Cento crushed tomatoes
2 cloves fresh minced garlic
1 small yellow or white onion
olive oil
1/2 diced roasted Italian red pepper
fresh basil – minced
1 tablespoon balsamic vinegar
1/2 tablespoon Dijon mustard
pinch sugar
1 tsp salt
1 tsp black pepper
couple dashes hot sauce
1 tablespoon dried Italian seasoning
1 tsp of lemon juice

1. Preheat oven to 400 degrees

2. Open a bottle of your favorite wine and consume while cooking.

3. Combine all ingredients for the meatballs into a bowl. Once all the ingredients are blended together, you are going to form your balls. These are meant to be bigger than the kind you find in your spaghetti – since they are the main course. So you want them to fill up a good handful (why is this starting to sound dirty)…

Once you have all your meatballs formed, line them up on a cookie tray. Its really important not to crowd the tray so the meat cooks evenly. Once you have this step completed, put your meatballs in the oven – reduce the heat to 375 and cook for exactly 45 minutes. Reducing the heat allows for the outside to form a slight crunch, while the inside cooks perfectly.

4. Now we start on the sauce! Slice the onions & chop garlic & add to saucepan over medium heat with about 2 swirls of olive oil in the pan.
Once the onions have cooked and are translucent, add in the remaining ingredients for the sauce, starting with the crushed tomatos. After you have all the ingredients added & well incorporated, turn the heat to low & cover. The flavors will all blend together on a low simmer while the meatballs finish cooking.

5. When the meatballs are done you are going to take each one and add to your sauce, excuse me, gravy…. and roll around to make sure they are completely covered. Optional step is to place a slice of mozerella on each meatball (after its been rolled in the gravy) and cover again for just a minute to melt the cheese.

6. For the salad, I cheated and bought a bag of Ultimate Caesar Salad mix, but I am not kidding when I say, it was the BEST bag of salad I have ever bought. BECAUSE it has the shaved parmesean cheese, the creamy dressing & this little spice mix to sprinkle on top that I had never seen before….
(PS, I always cut out the lettuce "ribs")

I topped my meatballs with some grated parmesan cheese and fresh parsley.

Tuesday, March 21, 2017

Crispy Skin Slow Roasted Pork Shoulder

I will put this roast in the oven and enjoy the aroma ALL DAY LONG!

I grew up on this roast.  My family is German and Bohemian, and we always put Caraway Seed on it, and served it with saurkraut, potato dumplings, and a brown gravy made from the roast drippings.  If you're interested, the recipe, Pork, Saurkraut & Dumplings, is in our first Harter House Cookbook.

At Harter House, this week (March 22 - 28, 2017)  we have the Picnic Roast on sale for just .99 per pound, and, I bet, it’ll feed your entire family for a few days! 

It makes the best Pulled Pork and it's just plain delicious. 

There are 2 parts of the pork shoulder – the Picnic Roast (what we’re using) and Boston Butt (which comes from the upper part of the shoulder). Boston Butt is also on sale at Harter House quite a bit.

The Picnic roast will have meaty chunks of pork that we can literally pull apart with our fingers. It does take a little extra cooking time, and a little more patience – but it’s so easy and way cheaper.

When you purchase a fresh picnic at Harter House, it is usually frozen.  I have learned that if I put the roast in the oven frozen, at 350 degrees for 6 hours, it turns our perfect and the skin is ALWAYS crispy.

The following recipe comes from  blog.
"This recipe cooks the roast from a thawed state, at a lower temperature, for a longer period of time.
Since I am a huge fan of the crispy skin, I have always cooked the roast from the frozen state to ensure the crispy skin."  ~Shelly
  • 8 lbs. Pork Shoulder (bone-in, skin-on)
  • 3 1/2 tbsp. Salt
  • 2 tsp. Oregano
  • 1 tsp. Black Pepper
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
1. Completely wash and pat dry the pork. Leave on the counter-top for 2-3 hours to come to room temperature.


2. Once the pork has been dried and is coming to room temperature (after a few hours), preheat your oven to 250F. Mix together all of the spices in a bowl.


3. Starting skin side down, pat the salt rub all over the pork to completely cover it. Once the bottom is done, flip and place on a wire rack that’s sitting over a baking sheet covered in foil. Spread the rub on all sides and top of the pork.


4. Once your oven is preheated and pork rubbed, place into the oven and bake for anywhere between 8-10 hours. I did 10 hours for my 8 lb. roast, but if you have smaller sizes or bigger sizes, you will have to adjust accordingly. You essentially want the internal temperature to be about 190F.


5. Remove the pork from the oven and cover with foil. Allow the pork to rest for 15 total minutes. Preheat oven to 500F.


6. Once pork is rested and oven to at 500F, remove the foil tent from the pork and place into the oven. We will rotate the pork every 5 minutes to allow for even cooking of the skin (YAY CRACKLINS’). There may be smoke that comes out of your oven during this process due to the fat that dripped off during the roast time burning. You can either open the window or remove this fat previous to putting into the oven.


7. Take the pork out of the oven and let rest for 15-20 minutes before slicing/digging in.


8. Serve up for family and friends alike – the pork should be completely tender, easily separating from the roast by pulling the meat off with your fingers.

Crispy Skin Slow Roasted Pork Shoulder That Pulls Apart With Your Fingers | Shared via

This makes a total of 20 (6 oz.) servings of Crispy Skin Pork Shoulder.