Your favorite comfort food (aka LASAGNA) can now be made in the slow cooker, and it has a Mexican twist to it! I actually ate Mexican Lasagna for the first time years ago. My favorite farmers market had one stand that sold all kinds of lasagnas, and this one was my favorite. Now years later, I finally had to make it myself.

It doesn’t matter if it’s summer, spring, fall, or winter– I can always find a time to eat lasagna! Of course, everyone loves traditional lasagna, but I love that there are so many different variations you can make on this classic recipe.

Ingredients for Slow Cooker Mexican Lasagna

Don’t let the long list of ingredients scare you off. Most of the items are pantry staples or things you probably already have in your spice cabinet!  Here’s what you need for this easy meal:

• Olive oil
• Chopped onion
• Minced garlic
• Ground beef (you can also use ground chorizo which is a spicy pork sausage or ground turkey)
• Red Enchilada Sauce
• Crushed tomatoes
• Low-sodium black beans
• Whole kernel corn
• Chipotle chili pepper or chili powder
• Cumin
• Oregano
• Paprika
• Kosher salt
• Ground black pepper
• Uncooked lasagna noodles

Ingredients for Cheese Filling

• Large egg
• Parmesan cheese
• Ricotta cheese
• Shredded Mexican blend cheese
• Milk

View the details and exact amounts required in the recipe card below.

How to make Mexican Lasagna with Noodles

Some versions of taco lasagna use layers of tortillas instead of noodles, but I wanted to keep this recipe a true pasta dish, even though the flavor profile is different. Here’s how to make it in the slow cooker:

1. Cook the Meat: First, heat the olive oil in a large skillet over medium heat, then add the chopped onion and minced garlic and saute until fragrant and soft (about 3 minutes). Add the ground beef or chorizo and cook until browned, breaking it into small pieces as it cooks.
2. Add the Flavor: Stir in enchilada sauce, crushed tomatoes, corn, black beans, and seasonings, and mix well to combine. Reduce to low heat and simmer for about 15 minutes.
3. Make the Cheese Filling: In a medium bowl, beat the egg. Next, add the ricotta, Parmesan, 1 cup of Mexican Cheese blend, and milk. Stir well to combine.

How to Assemble Slow Cooker Taco Lasagna

1. First, spray your crock pot with cooking spray, or use a liner. Spread a thin layer of the meat mixture across the bottom of the pot.
2. Lay uncooked noodles on top of the sauce. Break the noodles as necessary to make sure all the sauce is covered.
3. Spoon 1/3 of the cheese mixture over the top of the noodles. It’s easiest just to use your clean hands to spread it, as it’s difficult to distribute and spread over the broken noodles.
4. Now, repeat the same layers twice more: meat sauce, noodles, cheese. Then top the final layer of cheese with the remaining noodles, then the remaining meat sauce. Finish by sprinkling the last cup of Mexican cheese on top.
5. Cover and cook on low for 3-4 hours, or until the noodles are soft. Garnish with cilantro if desired. Serve with sour cream, guacamole, or any of your favorite taco toppings!

Can I make this a Meatless Lasagna?

Sure, you can omit the ground meat and use layers of black beans mixed with the other ingredients for a meatless recipe!

How to Store Leftover Crockpot Lasagna

Transfer any leftovers to an airtight container. Store in the refrigerator for 4-5 days. Reheat in the microwave or in a 350- degree oven until warm throughout.

Can I make this recipe ahead of time?

Yes, you can make this and assemble it as directed in the recipe. But instead of turning on the crockpot to cook, replace the lid and pop the entire crockpot in the fridge. The next day, cook the lasagna as instructed.

Can you freeze Mexican Crockpot Lasagna?

Yes, you can cook this meal, then freeze it. Let the lasagna cool in the refrigerator overnight so it’s easier to cut into even pieces then freeze each individual serving in a freezer-safe container.

To reheat, just place a serving in the microwave for 7 to 8 minutes, sprinkling some water over top so it doesn’t dry out. I also cover the plate with a paper towel to prevent splatters as it cooks.

Crockpot Recipes the Whole Family Will Love

This Slow Cooker Mexican Lasagna is a great addition to your menu rotation. Here are some more of my favorite recipes you can try next time:

• Slow Cooker BBQ Pulled Pork Sandwiches
• Slow Cooker Beer Chicken Tacos
• Slow Cooker Scalloped Potatoes
• Crock Pot Honey Sesame Chicken

 Slow Cooker Mexican Lasagna is a great recipe with amazing flavor that will please the whole family with very little effort! You’ll love this twist on a classic comfort food recipe!

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Slow Cooker Mexican Lasagna

This Slow Cooker Mexican Lasagna combines chorizo, enchilada red sauce, black beans, corn, and cheese. It's an easy twist on a family-favorite comfort food.

Course Main Course

Cuisine Mexican

Keyword Slow Cooker Mexican Lasagna

Prep Time 15 minutes minutes

Cook Time 4 hours hours 20 minutes minutes

Total Time 4 hours hours 35 minutes minutes

Servings 8 servings

Calories 712kcal

Ingredients

• 1 tablespoon olive oil
• 1 medium onion chopped small
• 2 cloves garlic minced
• 1 pound ground beef can substitute ground chorizo or chorizo removed from casings.
• 19 ounces red enchilada sauce
• 14 ounces crushed tomatoes
• 15 ounces low sodium black beans drained and rinsed
• 15 ounces whole kernel corn
• 1/2 teaspoon chipotle chili pepper or according to taste, can also use chili powder.
• 1 1/2 teaspoons cumin
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Cheese Mixture

• 1 large egg
• 1 cup Parmesan cheese
• 15 ounces ricotta cheese
• 2 cups shredded Mexican blend cheese divided
• 1/4 cup milk
• 12 uncooked lasagna noodles Do not use the no boil or oven ready noodles. You may use more or less than 12 noodles. I used 12.
• freshly chopped cilantro for garnish

Instructions

• In a large skillet heat the olive oil over medium heat. Add the onion and garlic and saute until fragrant and soft, about 3 minutes. Add the ground beef and cook until browned, breaking it apart as it cooks.
• Add the enchilada sauce, crushed tomatoes, corn, black beans, chili powder, cumin, oregano, paprika, salt, and pepper. Mix well to combine. Reduce heat to simmer for about 15 minutes.
• In a medium bowl, beat the egg. Add the ricotta, Parmesan cheese, 1 cup of the Mexican cheese, and milk. Stir well to combine.
• Spray crock pot with cooking spray. Spread a thin layer of meat sauce on the bottom.
• Lay the noodles on top of sauce. You will have to break apart some of the noodles to make sure most of the sauce is covered. Spoon 1/3 of the cheese mixture over the noodles. I found it easiest to distribute it with my hands as it can't be spread over the broken noodles.
• You'll repeat layers twice more in the order of meat sauce, noodles, and then cheese filling, Top the last cheese filling with more lasagna noodles, and then remaining meat sauce. Sprinkle with the last cup of Mexican cheese.
• Cover and cook on low for 3-4 hours until noodles are soft (do not overcook). Then garnish with cilantro.

Nutrition

Serving: 1serving | Calories: 712kcal | Carbohydrates: 66g | Protein: 42g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1543mg | Potassium: 796mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1236IU | Vitamin C: 8mg | Calcium: 658mg | Iron: 5mg

This recipe was originally posted on February 17, 2017, and has been updated in format and with pictures on March 28, 2024.

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Have you wondered where I’ve been for the past two months? I have been soaking up the summer with the family and resting. The only place you might have seen me active is Instagram.

I felt God has really been speaking to my heart about being present and not doing my normal multitasking/energizer bunny thing. And you know what? It’s been amazing! It’s also gotten me thinking about the direction I want to see Hall Nesting go the rest of the year. More on that with the next Friday Feedings post.

But while there are a few more weeks of summer I thought I’d enjoy some more berries, stone fruit salads and of course some more corn. So I don’t know about you but when a Mexican craving hits a member in our family it hits hard and you won’t see anyone complain. And since they put a Taco Mama in super close to us now I figured we better start making some tacos at home or Mama is gonna go broke.

I can’t remember when the first time I had Mexican Street Corn was but now if I see it on the menu I always get it. But you know me I always gotta step it up a notch. And even though I do love a good chicken or shrimp taco I knew that adding a little more flavor and spice with some chorizo was the way to go. Then throw in some some fresh cilantro and lime juice to finish everything off.

These Mexican Street Corn and Chorizo Tacos are the perfect handheld treat – making them a great weeknight dinner option or game day finger food!  So go ahead pour yourself a margarita and have a taco night with some family and friends. Because who doesn’t love a twist on a classic?

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Mexican Street Corn and Chorizo Tacos

Ingredients

• 2 cups of white corn
• 1 tablespoon vegetable oil
• 1/3 cup of crumbled cojita cheese*
• 1/2 tablespoon lime juice
• 1/4 teaspoon chili powder
• 2 tablespoons mayo
• 3 raw chorizo links about 1 pound
• 2 tablespoons chopped cilantro
• 6-8 Small Tortillas

Instructions

• Heat oil in large nonstick skillet over medium-high heat. Add corn; cook 10 to 12 minutes or until corn starts to brown, stirring occasionally.
• Remove corn from pan and place in bowl. Add cheese, lime juice, chili powder and mayo to bowl. Mix together until fully incorporated.
• Preheat a large skillet set over medium high heat. Remove casings from chorizo, add to pan and cook. Break up large chunks into smaller bits, until browned and slightly crispy, about 10 to 15 minutes.
• Transfer chorizo with a slotted spoon to a paper-towel lined plate; then add to bowl. Mix.
• To serve, divide amongst tortillas and garnish with cilantro.

Notes

*Substitute crumbled queso fresco or grated Parmesan

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I was planning on ringing in the new year with this Black Eyed Peas, Collard Greens and Sausage Pizza or what I like to call Soul Food Pizza. But let’s be honest I reminded you that it’s my busiest time of year for work so it’s a little hard. And then we lost my dear Granddaddy last week so I have not really been on social media or up to blogging. Oh and to top it off I also just got over the stomach bug.

All that being said I then had to remind myself of my new word for the year – refresh! So today is a new day – it’s a new year!

I had this pizza about a year ago at a restaurant called Slice in downtown Birmingham. I thought wow what a crazy combination of things on a pizza – but I thought heck who from the South doesn’t love some soul food? I’m talking collard greens, bacon and black eyed peas…oh and let’s not forget some of my favorites Conecuh sausage and white cheddar cheese.

Last year during this time I shared this Black Eyed Peas and Collard Greens Soup. I was deciding between making a Black Eyed Pea Salsa or this pizza. But you know my kids and how much they are obsessed with pizza. So even this is supposed to be a dish for New Year’s Day  (ie the Southern good luck for the year tradition) but I am pretty sure that it will be excellent for any time of year.

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Soul Pizza Pie

Ingredients

• Pizza Dough homemade or store bought
• 2 cups shredded white cheddar cheese used 8 oz. block
• 1 cup Conecuh sausage cooked
• 3 thick slices of bacon cooked and crumbled
• 1/2 15 oz. can of black eyed peas rinsed and drained
• 1/3 cup diced red onion about 1/4 of large red onion
• 1/2 cup fresh collard greens roughly chopped

Pizza sauce

• 1/4 cup olive oil
• 1 teaspoon dried parsley

Instructions

• Preheat oven to 400 degrees (or according to package directions). If using a pizza stone place in oven while preheating. If using a baking sheet spray with cooking spray and set aside.
• In a small bowl stir together olive oil and dried parsley.
• Spread dough on stone or baking sheet.
• Spread 1/2 of the sauce on pizza.
• Sprinkle on white cheddar cheese, followed by sausage, bacon, black eyed peas, and red onions.
• Bake 18-25 minutes, until crust is golden brown.
• Toss collard greens with the remaining sauce.
• Top pizza with greens and serve.

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Well of course we saw Santa last weekend and JG tells him he needs a boat. I am sure between both sets of grandparents and us he will get EVERYTHING except a boat. But thank goodness for Amazon right?! What can you say I’m a sucker for my little boy. At least with Amelia she’s easy – anything brother likes, anything pink, and anything princess related. And wouldn’t you know it – she asks Santa for princesses.

But let’s keep this short and sweet because c’mon it’s Friday and you know you need to to plan your Christmas Eve menu and Christmas Day menu! Because who really wants to go to the store on Sunday when it will probably be a mad house?

For the past couple of years when my parents come in town for Christmas we do a beef tenderloin and this year won’t be any different. But let’s be honest sometimes they can be a little pricey and other times you have so many people who like different temperatures of their meat.

So this is where the pork tenderloin would be perfect. This Cinnamon Balsamic Pork Tenderloin is full of flavor obviously with balsamic vinegar and cinnamon but has a few other things in the marinade to round it out. And since the only pork recipes I have on here are sandwiches, mac & cheese, and pork chops I think it was time to step it up a notch don’t you think?

Need one more reason…one pan to clean up afterwards! I mean who wants to clean up when your house will be covered in wrapping paper, boxes, and presents anyways?!

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Cinnamon Balsamic Pork Tenderloin

Ingredients

• 1 pork tenderloin
• 1/4 cup balsamic vinegar*
• 1 tablespoon honey
• 1 teaspoon ground mustard
• 2 teaspoons cinnamon
• 2 teaspoons brown sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 pear cut into slices

Instructions

• Mix the balsamic vinegar with the next 6 ingredients in a small bowl.
• Place pork tenderloin in large ziploc bag. Carefully pour in marinade. Allow it to marinate for at least 30 minutes or longer if you have time. (overnight is best)
• Preheat oven to 400 degrees.
• Heat 2 tablespoons vegetable oil in cast iron skillet over medium high heat. Carefully place pork in skillet and brown on all sides (2 minutes per side, about 8 minutes). Add in pear slices around pork.
• Bake in oven for 15 minutes or until juices run clear and it is cooked through.
• Let rest for 5 minutes before slicing.

Notes

*If you can find a flavored balsamic vinegar with cinnamon it's even better!

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Now I don’t know about you but when I was younger tailgating was pretty much walking around with a beer in a koozie and seeing tons of people bring in lots of food. Okay maybe things haven’t changed that much other than the fact that I might be toting two toddlers. Well I haven’t actually made that plunge yet – maybe next year.

But I will always remember two tailgates that set the bar pretty high.

One was was when my sister in law Laura and her old college roommates got together. I mean there were multiple generators for TVS, crockpots, a grill and all the food and drinks you can imagine. Now you may be thinking ya this is normal…But remember I went to Samford (i.e. no tailgating at the time) so this was my first real tailgating experience.

The other was when John and I were living up in Indy and went to a Purdue/Notre Dame football game. One of the guys John had done some business has converted an old ambulance into a full on tailgate experience with tvs on the doors, places for all the food, etc. It was epic!

So the next time you are planning your tailgate I figure why not whip up some sliders?  I mean you know I love a good slider. Especially these these Fancy Tailgating Sliders.

Now what makes these fancy you might ask? Well first off these aren’t your every day ham and cheese on Hawaiian rolls. These have ham, American cheese, turkey, gouda, and herbed mayo all baked on those buttery rolls. And then they are topped off with melted butter and grated Parmesan cheese. Fancy enough for you?

PS didn’t I tell you that you’d get two recipes this week to make up for my absence? Sorry this probably won’t happen again for a while.

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Fancy Tailgating Sliders

Ingredients

• 1 pack of Hawaiian Rolls qty 12
• 2-3 slices of Ham
• 4 slices of Gouda Cheese
• 2-3 slices of Turkey
• 4 slices of American Cheese
• 1/4 cup Mayonnaise
• 2 tablespoons chopped fresh Herbs*
• 1/4 cup Butter melted
• 2 tablespoons grated Parmesan Cheese

Instructions

• Preheat oven to 350 degrees.
• Cut the rolls in half. Remove top of rolls.
• Mix together the mayo and herbs in a small bow and slather on bottom half of rolls.
• Lay out the ham covering the bottom rolls as much as possible. Repeat with American cheese, turkey, and Gouda.
• Add the top of the buns.
• Pour melted butter on top of sliders then sprinkle with Parmesan cheese.
• Cover with foil. Bake 20 minutes until cheese completely melts. Remove foil, bake another 3-5 minutes until tops of rolls are golden.

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In Ken Forkish’s new book The Elements of Pizza he tells you how. Remember back when I made that salsa for Blogging for Books? Well I am back at it again!

And this time it’s all about the pizza pie! Forkish states that to make an incredible pizza “all you need are good ingredients: flour, canned tomatoes, and cheese”. He even includes 13 different recipes for dough! Not gonna lie my mouth kind of dropped knowing there were so many. Some range from 6 hours of prep work all the way up to 6 days!! Ain’t nobody got time for a week aged pizza dough (or at least I don’t with two small kids).

The first half of the book takes you through all the different styles of pizza: Neopolitan, Roman, American pan, New York, Creative Flat Bread, and Gluten-Free. I of course think he left out Chicago style. I mean who doesn’t love a classic deep dish? One of the experiences he made me quite jealous of was him visiting a farm where they make water buffalo mozzarella, touring the tomato plant, and visiting the flour mill. I think it’s time to renew my passport and travel to Naples want to join?

I do love how most of the pizza recipes he offers are a little more unique. Of course he has recipes for the classic margherita and supreme pizza but then ones like prosciutto & bufala, mortadella & pistachio, and butternut squash pizza have made it onto my food bucket list.

Tips from the book include: If you use the dough too quickly before it has matured it will be difficult to stretch into a pizza disc. Also there are many different kinds of flour (AP, 00, GF, etc.) which can have different water absorption characteristics – making some of the dough stiffer.

This Vodka Sauce and Sausage Pizza has the perfect ratio of meat, cheese and sauce for our family. Even Sweet Amelia enjoyed it. Using store-bought sauces would be an easy shortcut for the recipe but the fact that the next day I was able to use the leftover sauces on pasta made it just another reason why I loved this pizza.

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Vodka Sauce and Sausage Pizza

Ingredients

Pizza Ingredients

• 1 dough ball
• 5 ounces link fennel sausage or Italian sausage
• 1 ⁄3 cup Vodka Sauce see below
• 4 ounces fresh whole-milk mozzarella thinly sliced
• 4 or 5 basil leaves

Vodka Sauce

• 1 ⁄3 cup vodka
• 1 ⁄4 cup heavy cream
• 3 cups FWSY Sauce see below
• 1 tablespoon grated Grana Padano or Parmigiano-Reggiano cheese

FWSY Sauce (Smooth Red Sauce)

• 1 1 ⁄2 tablespoons extra-virgin olive oil
• 1 clove garlic chopped
• 1 1 ⁄2 teaspoons fine sea salt
• 1 ⁄4 teaspoon dried oregano
• 1 ⁄4 teaspoon chile flakes
• 1 can 28-ounce whole peeled tomatoes
• *See my notes for some shortcuts

Instructions

• If you use a dough recipe that calls for refrigeration, remove your dough ball from the refrigerator about 60 to 90 minutes before baking pizza. Put your pizza steel or stone on an upper rack in your oven no more than 8 inches below the broiler. Preheat the oven to 550°F (290°C).
• Cut the link sausage at an angle into 1⁄2-inch slices. Place the slices in an ovenproof skillet and, while the oven is preheating, partially cook them for 2 to 3 minutes (they will finish cooking on the pizza).
• Set up your pizza assembly station. Give yourself about 2 feet of width on the countertop. Moderately flour the work surface. Position your wooden peel next to the floured area and dust it lightly with flour. Have the sauce, cheese, and sausage at hand, plus a ladle or large spoon for the sauce. Switch the oven to broil 10 minutes before loading the pizza.
• To shape the pizza, put the dough ball on the floured work surface and flip to coat both sides with flour. Use one of the shaping methods (New York or Neapolitan) on pages 92 to 95. Transfer the disk of pizza dough to the peel. Run your hands around the perimeter to relax it and work out the kinks.
• Spread the tomato sauce over the dough to within 1⁄4 inch of the edge, smoothing it with the back of the spoon or ladle. Place the sausage link pieces cut side down on top of the sauce. Layer the sliced mozzarella over the pizza, draping some of it over the sausage.
• Turn off the broiler, then gently slide the pizza onto the pizza steel or stone. Close the oven door and change the oven setting to bake at 550°F (290°C). Bake for 5 minutes, until the rim is golden. Change the oven setting from bake to broil and let the pizza cook until the cheese is melted and the crust is golden with spots of brown and a few small spots of char, about 2 minutes (check it after 1 minute to be safe). Use tongs or a fork to slide the pizza from the pizza steel or stone onto a large plate. Use scissors to cut the basil leaves over the top of the pizza and serve immediately, halved or sliced.

For Vodka Sauce

• In a saucepan over medium-high heat, reduce the vodka until 2 tablespoons remain, about 4 minutes. Pour in the cream and cook gently over low heat, stirring a few times, for 1 or 2 minutes.
• Add the sauce and cheese. Raise the heat to high for a few minutes, just until it starts to boil, then reduce the heat to medium-low and simmer, uncovered, for 30 minutes, keeping an eye on the sauce to prevent it from boiling rapidly.
• Set the sauce aside to cool, then pour it into a sealable container. I use a quart-sized deli container with a lid. Label the container with the date and refrigerate what you don’t use. It should keep for 1 week in the refrigerator.

For FWSY Sauce

• Put the olive oil, garlic, salt, oregano, and chile flakes in a blender. Add just a spoonful of tomatoes and blend briefly until the garlic and oil have emulsified. Then add the rest of the tomatoes and blend very quickly, with brief pulses only, until all the ingredients are combined. Overblending releases water from the tomato pulp and makes the sauce too thin.
• Pour the sauce into a sealable container. I use a quart-sized deli container with a lid. Label the container with the date and refrigerate what you don’t use. It should keep for 1 week in the refrigerator.

Notes

*Even though I prefer homemade sauces, if your schedule doesn't permit use store-bought creamy vodka sauce and marinara (similar to FWSY sauce)
**My oven did not go above 500 degrees. So I preheated the oven with the baking stone in it. Then once it was ready carefully took the baking stone out, sprinkled a little cornmeal on top then spread the dough on it. After I prepared the pizza I baked it for 10 minutes then broiled it for 2 minutes. I recommend checking the bottom of the pizza to ensure the crust is cooked through.

Disclaimer: I received this book from Blogging for Books for this review. I did not receive any compensation for this review and all opinions are my own.

Reprinted with permission from The Elements of Pizza, by Ken Forkish, copyright 2016, published by Ten Speed Press, an imprint of Penguin Random House LLC.

Book Cover Photography copyright 2016 by Alan Weiner. 

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So I have been meaning to share this recipe since Easter…no not Easter this year but Easter in 2013. Don’t judge I blame the many moves and the babies. Then my intention this year was before Thanksgiving but that didn’t happen. I am just grateful that I can send out my weekly dinner menus and share with yall one recipe a week. Maybe one day I’ll get more of my act together…goal maybe for 2016?

I’ve always loved a good ham. I mean I did work at HoneyBaked Ham for about a year in college. Working at a food place and retail place are not for me because all I want to do is eat the food and spend my paycheck on the clothes. But when I worked at HBH I was able to take a ham home for the holidays…but this is oh so much better. Not that I am bragging or anything (wink wink).

This ham is the perfect dish for your Christmas Eve dinner or even perfect with some sweet potato biscuits and apple butter for Christmas morning breakfast.

Speaking of Christmas what’s on your wish list?

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Glazed Ham

Ingredients

• 1 6-8 pound semi boneless half ham

Glaze

• 3/4 cup brown sugar
• 1/2 cup honey
• 4 tablespoon Dijon mustard
• 3 tablespoons apple cider vinegar
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cloves

Instructions

• Preheat oven to 325 degrees.
• Using a sharp knife make 1" cuts in a diamond pattern - no more than 1/4" deep.
• Place ham in roasting pan.* Tent with foil. Bake for 1 hour and 30 minutes.
• In a saucepan, whisk together all of the ingredients over medium heat until sugar dissolves. Remove from heat and let cool.
• After cooking the ham, remove the foil and brush a quarter of the glaze on. Bake uncovered for 10 minutes. Repeat 3 more times until all the glazed has been used (a total of 40 minutes).

Notes

*To have an easier clean up place a piece of aluminum foil underneath the roasting rack to prevent the glaze from sticking to the roasting pan.

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This day normally has a bit of excitement for me since I know by the end of the day John will be getting home from work and we have the whole weekend as a family. But this Friday in particular is a little more special since Mama has been here all week long. And that means shopping, getting things done on my to do list, an amazing babysitter for JG, and yes yes I can spend hours in the kitchen.

Last week I made my go to BBQ Pulled Pork in the crock pot – sandwiches with baked beans, macaroni and cheese, and then yes the ultimate grilled cheese. If I could have a grilled cheese (the “fancy” kind as John likes to refer to them) everyday without it going straight to my waistline I would.

I got this grilled cheese idea from Eat Streets. Sometimes I binge watch that show and come up with so many ideas to transform into recipes. Too bad we don’t live close to downtown anymore to attend First Friday for the food trucks.

I can’t remember when it was but sometime within the last few years I was introduced to creamy horseradish. Add it to a little mayo and it is the perfect condiment for any meaty sandwich. Add a little arugula to give it a peppery taste…and umm to make it a little healthier right? And cheese…well I thought of all the kinds I could use but decided to go simple with a white cheddar.

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BBQ Pulled Pork, White Cheddar and Arugula Grilled Cheese

Ingredients

• 2 slices of white bread
• 1 tablespoon mayonnaise
• 1/2 teaspoon creamy horseradish
• 3 oz. white cheddar cheese
• 1/4 cup arugula
• 1/3 cup pulled pork
• 2 tablespoons softened butter

Instructions

• Heat panini press or large skillet over medium heat.
• Combine the creamy horseradish and mayonnaise together in a small bowl until fully incorporated.
• To assemble sandwiches, spread softened butter on outside slices of bread.On the inside of a slice spread the mayonnaise mixture. Add half of the cheese, followed by the arugula and then pulled pork.Top it with remaining cheese and slice of bread with buttered side up.
• Cook sandwiches until golden brown on both sides.

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I know I have been talking about this dish for weeks!! Well there is a reason I haven’t been able to post about it – his name is John Grayson. Remember him? It is getting harder to blog & cook with him. Anyone with babies/kids have suggestions?

We took our first trip with John Grayson this past weekend down to Alabama to the lake with John’s family. He actually did great on the plane – which was such a relief. His sleep schedule was a little thrown off but when we got back Sunday he slept through the night again! It was so great spending time with family which gets me super excited that in less than 5 months we move back!!

So about this amazing dish…Remember that BBQ pulled pork I made over 4th of July weekend in the slow cooker?!? Well we always have leftovers with that dish since I am just cooking it for the two of us. These leftover indulgences include lunch for the next day – some kind of BBQ pulled pork grilled cheese (which he normally misses out on due to work) and then for dinner this BBQ Pulled Pork Macaroni and Cheese will show up.

I know bikini season is technically still here but for this meal just put away the veggies and indulge! I mean who wouldn’t want to eat this marriage of John’s favorite food (meat) and my favorites (pasta and cheese)?!

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BBQ Pulled Pork Macaroni and Cheese

Servings 4 -6

Ingredients

• 2 cups BBQ pulled pork*
• 2 tablespoons butter
• 2 tablespoons flour
• 3/4 cup whole milk
• 1/2 cup shredded Parmesan cheese
• 1 cup shredded fontina
• 8 oz. macaroni

Instructions

• Cook the macaroni according to package directions.
• Melt the butter in a sauce pan over low/medium heat. Whisk in the flour and stir until it becomes like a light brown paste.
• Slowly add the milk while continuously stirring until it thickens. Then add both cheese until it has fully melted (still continue to stir).
• Fold in the pulled pork.
• Drain the pasta and pour the cheese sauce with pork over the cooked pasta. Mix it all together.

Notes

*I like to cut up the meat a little more so you don't have too big of a piece in one bite.

 Menu of the Week

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Which is why I look forward to Saturdays even more than I used to now. John and I now call them mommy days. He is sweet and takes care of John Grayson so I can get errands done and cook.

And last Saturday in particular was filled with me spending all day in the kitchen, as you probably could tell from Instagram. I made Baked Eggs, Cheese and Bacon, a Blueberry Smoothie, Cherry Fizz Cocktail, Coleslaw and BBQ Pulled Pork Mac and Cheese – all recipes that needed to be tested or photographed.

Now if you ever look at my menus on my blog you know that we have been eating these BBQ sandwiches like twice a month. One because they are that easy and two who doesn’t love BBQ?! Well actually that used to be me – one thing I know that John is glad that changed.

One of the things I love about barbecue sauce is the variety of flavors and profiles. You got sweet, spicy, tangy, honey bourbon, chipotle, hickory smoke – the list goes on. So since the 4th of July is right around the corner. Why wouldn’t you eat some barbecue?

Now I know technically we are supposed to be firing up the grill and watching the fireworks but why not give that grill a break or just grill some vegetables and let this slow cooker dish be the star!

All you need is some BBQ sauce (store bought or homemade), an apple and onion, pork butt, and some hamburger buns (another 5 ingredient fix meals).

You can leave the sandwich as is or of course you can always add some cheese (I recommend Gouda) or coleslaw to top it off. And as for leftovers (that is if you have any) just wait until you see what I have in store for you next week- BBQ Pulled Pork Mac & Cheese – a match made in heaven.

So go ahead crack open a beer, fire up the slow cooker and let it go to work. Have a good and safe 4th everyone!

Print

Slow Cooker BBQ Pulled Pork Sandwiches

Ingredients

• 1 apple cored and cut into slices
• 1 yellow peeled and quartered
• 3-5 lb. pork butt or shoulder
• 4 cups barbecue sauce
• Kaiser rolls or hamburger buns

Instructions

• Place onion and apple in the bottom of the slow cooker, followed by the pork butt.
• Pour BBQ sauce all over the pork.
• Cook for 7 hours.
• Remove pork to cutting board. Use two fork to shred the meat.
• Place back in slow cooker for 30 minutes.
• To serve: Place a big helping on a bun.Add additional BBQ sauce if desired.

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