Super Bowl Menu

Well Super Bowl weekend is upon us. I personally don’t really watch football but I always watch the Super Bowl. Sign me up for food & drinks! Oh, and commercials. I love the commercials. My mom will be in town this weekend so I decided I would whip up a few snacks for us while we watch the game. Follow me on Instagram @misslauralang for photos while I’m cooking away in the kitchen!

Super Bowl Sunday Menu:

Meatballs – I have my own delicious meatball recipe that I used to create the delicious Mozzarella Stuffed Meatballs a while back. I plan to serve these with toothpicks and a spoonful of sauce! Yum!

Bacon Wrapped BBQ Shrimp – I know my mom loves shrimp and I want to make something that she will enjoy. I’m sure this will do the trick! Only change I’m going to make to this recipe is to cover with organic gluten-free BBQ sauce after they are cooked and skip the BBQ seasoning.

Sausage & Peppers – I plan to throw some spicy & sweet Italian sausage, tomato sauce, onions┬á& peppers into my slow cooker and let it do all the work for me. These can be served on hoagie rolls or over a little bit of pasta. Honestly you can just eat it right from a bowl…

What are you cooking for Super Bowl Sunday? Have a great weekend!!!


Slow Cooker Pulled Pork with Purple Cabbage Slaw

I finally conquered the pulled pork in the slow cooker (with a little help from a recipe from Handle the Heat). I love using my slow cooker. It makes dinner so easy and I love having my apartment smell delicious all day. I prefer to use the slow cooker on weekends, as I don’t really like to get up early for prep during the week. However, this would be super easy to do in the morning before work. Slow Cooker Beer Pulled Pork was the perfect dinner at the end of this long weekend.

Add sliced onion and pork shoulder into your slow cooker add one 12 oz beer, salt, pepper, smoked paprika and soy sauce. The recipe recommends cooking on low for 6 hours, but mine went for 8 hours and it was perfect. After 8 hours, shred the pork and remove the bones. Discard the liquid reserving about 1/2 a cup in the crock pot. Add pork back into the slow cooker and cover with your favorite BBQ sauce. I used an organic smoky BBQ sauce from Whole Foods. Continue to cook for another hour. I served this pulled pork with a Purple Cabbage Slaw. I used organic pre-sliced purple cabbage from Whole Foods. The dressing is made up of 1/2 cup of mayo, 3 tablespoons of rice wine vinegar, white sugar to taste, and a sprinkle of salt & pepper. Mix all the ingredients together and let the slaw sit in the fridge for the rest of the day until it’s ready to serve the pork. Pulled Pork with Purple Slaw I picked up a couple of delicious fresh rolls from the bakery below our apartment and topped them with the smokey delicious pork and the tangy slaw. This was soo good! It’s no Woodlands, but it’s a pretty delicious alternative when you aren’t in Blowing Rock, NC. And in case you are wondering, Woodlands is the best BBQ in the world. In. The. World.

This is a great to feed a group! Perfect for a Super Bowl party or a quiet picnic for two! And of course, it’s perfect for Monday night dinner after a long weekend. I hope you all enjoy! Check back later this week for a delicious Chili Cheese Mac recipe ­čÖé

Slow Cooker Sunday: Beer Braised Pork Loin & Black Beans with Skillet Hush Puppies

I have to be honest. I totally botched this Beer Braised Pork and Black Bean Soup recipe. It did NOT turn out the way it was supposed to. This is completely my fault because I did not follow the ingredient list properly. That being said, it ended up being pretty delicious anyway.

My first mistake was buying pork loin instead of pork shoulder or butt. I wasn’t thinking clearly and just picked up the one that said boneless. STUPID! I also didn’t read the ingredient list carefully and picked up canned black beans instead of dried. Lastly, I used Coors Light beer instead of a lager which is never a good idea. We had two Coors Light beers in our fridge from about a year ago. Clearly we are not a fan as alcohol doesn’t normally last that long in our household…I have only myself to blame. I do however really want to make this recipe the right way because it looks soooo delicious.

The slow cooker does most of the work for you. You simply add all the ingredients in the crock pot and cook on high for 5-6 hours. Next time I think I will cook on low for 8-10 hours as I prefer the texture of the meat when it’s cooked on low for a longer time.

The pork loin did get tender, but there isn’t much fat on this cut of meat, so it wasn’t as tender as I would have liked. The beer, black beans and cumin add a lot of flavor. I topped our meal with a fresh pico┬áde gallo that I picked up at Whole Foods. This added so much freshness and acid to the dinner. It wouldn’t have been nearly as good without it. You could also top with a Greek yogurt or sour cream but we skipped that.


I also made skillet hush puppies that turned out great! I followed the instructions on the back of the corn meal package and just pan-fried them in olive oil, turning frequently to make sure that all sides browned and nothing burned. They were a great addition to this dinner and sopped up all that yummy broth!


Overall it turned out delicious but not what I was hoping for! You win some and you lose some ­čÖé Hopefully I can redeem myself later this week.

I hope you all have a great full week back to work!!

Slow Cooker Sunday: Flank Steak with Sweet Potatoes, Mushrooms and Carrots

Nothing is better than the way your house smells while cooking this in the slow cooker all day. It is mouth-watering.

I’ve recently started experimenting with different slow cooker recipes and have found that I really like the way flank steak cooks in the crock-pot. I’ve also found the secret to not drying out the meat. Use plenty of liquid! I’ve found that when the meat is not fully covered with liquid it tends to dry out and be a bit tougher.

This recipe is so simple and it turns out delicious. It’s also pretty healthy for you because there are plenty of veggies and no added oil or fat. It’s also very filling and satisfying. Perfect Sunday meal that cooks all day while you watch football!

1 lb organic grass-fed flank steak
1-2 cups of organic baby carrots
1 small package of organic mushrooms
1 small organic onion, sliced
1 clove of organic garlic, minced
1 medium to large organic sweet potato, cut into bite size pieces
4 cups of organic beef stock
salt & pepper
1 teaspoon of Savory Salute seasoning from Trader Joe’s (you could also use Italian Seasoning or your favorite seasoning mix)

Salt and pepper both sides of the steak. Line the bottom of the slow cooker with half the veggies and place the steak on top. Cover the steak with the other half of the veggies. Cover the steak and veggies with the beef stock and mix in the teaspoon of seasoning. Cook on low for 8-10 hours or high for 4-5 hours.

I didn’t leave myself enough time to cook it on low so I cooked it on high for about 3 hours and then turned it to low for another 3.

Flank Steak Slow Cooker

Yum. The perfect Sunday dinner. The beef is so tender and the veggies are delicious after soaking up all that beef stock. You can also make a couple changes based on your preferences. You could use regular potatoes or switch out the veggies that you want to use. You could also buy a larger steak if you’re feeding more people. Just be sure to adjust the stock so you have enough.

Slow Cooker Flank Steak 2


Stay tuned later this week for a quick and delicious weeknight diner. Homemade pizza with fresh mozzarella!

Thanksgiving Menu

Hello Everyone!

I hope you are all gearing up for a healthy and happy Thanksgiving tomorrow. The snow is really coming down here in the NY Metro area. While it’s beautiful, it is definitely creating some travel issues. We are heading up to Jason’s brother’s house tomorrow morning and I am praying that the roads are clear as I am the Thanksgiving cook this year. I am cooking for about 10-12 people and I am very excited to share with them a couple of tasty dishes that were always a staple at my family’s dinner table on Thanksgiving. I have a lot of prep happening today, especially because I am transporting all my groceries and pans (even a slow cooker) to someone else’s kitchen! Wish me luck!

Thanksgiving Menu

Roasted Turkey: I have never cooked a turkey before but I am a pro at roasting chickens, so it can’t be that different, right?!

Giblet Gravy: Not 100% confident in this one. My sauce game needs work. I bought an organic pre-made kind as a back-up.

Mashed Sweet Potatoes: These babies are filled with butter, nutmeg, cinnamon and brown sugar!

Steamed and lightly sauteed green beans: Secret – I steam these in the microwave and quickly saute with a bit of butter and salt and pepper.

Grandma’s Cornbread Stuffing: This will hopefully steal the show. This is my favorite dish at Thanksgiving! Stay tuned later this week for a blog solely dedicated to this deliciousness.

Cranberry Sauce: I am borrowing a recipe from Gimme Some Oven! This sauce is made in a slow cooker, which cooks all day, while I work on other things…like drinking wine.

French Coconut Pie: I previously blogged about this amazing pie and I cannot wait to share it with my family.

I am making the coconut pie today, as it’s one less ingredient list I have to keep track of. I am also making the cornbread for the cornbread stuffing today. It will eliminate having to use the oven for an additional item. Doing a couple prep items the day before really cuts down on all the work the day of. Hopefully everything goes smoothly!

And then there is this….



Happy Thanksgiving!!!!!!!

Slow Cooker Sunday: Asian Flank Steak with Broccoli

Happy Sunday!

I hope everyone had a lovely weekend! I spent Saturday brunching and shopping in the city with a couple of wonderful ladies. I highly recommend trying Southern Hospitality for brunch one day. The food is delicious and they have live blue grass playing during brunch. I ordered the smoked brisket hash which came with a fried egg and a delicious biscuit. I have to be honest, It’s hard to find a good biscuit up here, but Southern Hospitality definitely delivered. The portion sizes were large, and I barely put a dent in mine, but it was tasty. The best part of brunch, are the ┬ábottomless mimosas!! We worked off all this delicious food by A LOT of walking!


This Sunday was reserved for relaxation and the slow cooker. This recipe is a combination of different recipes I have been using over the years. I found a recipes on Pinterest for Korean Ground Beef and loved it so much that I wanted to try it in the slow cooker with a different type of beef.

I love making dinner in the slow cooker on weekends because there is plenty of time in the mornings to prep everything; however, this dinner really doesn’t need much prep at all and it turns our pretty tasty.

Asian Flank Steak with Broccoli and Brown Rice

1 organic grass-fed flank steak (bought mine at Whole Foods)
1/2 organic yellow onion, sliced
1/2 cup low sodium soy sauce
1/4 cup light brown sugar
1/4 teaspoon red pepper flakes
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup organic low sodium beef stock
1 teaspoon of corn starch dissolved in water
Salt & Pepper
1 cup brown rice, cooked to package directions
Organic broccoli florets, steamed

Place sliced onion in the bottom of the slow cooker and top with flank steak. Salt and pepper both sides of the steak, but be careful as you are using soy sauce and don’t want to over season. Mix together soy sauce, brown sugar, red pepper flakes, onion power and garlic powder. Pour over beef and onions. I added a cup of beef stock to be sure the whole flank steak was covered with liquid. I didn’t want the meat to dry out. Cook on low for 8 – 10 hours. After 8 – 10 hours, remove beef and slice or shred. Mix corn starch into the slow cooker liquid to thicken the sauce just a bit. Steam broccoli and add the slow cooker to coat with sauce. Serve steak and broccoli over rice. Don’t forget to add additional sauce over the top!

asian flank steak

This turned out great and it really only requires minimum effort, which is nice for a lazy relaxed Sunday. The red pepper flakes add some heat and the soy sauce and brown sugar combine to make a fantastic sweet and salty sauce. The meat was so tender! It just fell apart. I prefer using flank steak in the slow cooker, as I can find the other cuts traditionally used to be a bit tough. This dinner was very satisfying and there were plenty of leftovers for lunch this week!

I hope you enjoy this as much as we did ­čÖé