When the leaves are falling, there's that unmistakable
nip in the air and the sun sets just a little sooner,
we know that fall is on its way.
(And sometimes, these dog-days of summer are
the best time to think about those cooler days of autumn!)
There's so much to do in this busy season: visits to the apple orchard, hometown football games, picking out your pumpkin, going on hayrides or just enjoying a backyard fire with some friends & family.
We love ALL the fun that can be had and, for us, nothing goes more hand-in-hand with fun than...food! This week's Cookbook of the Week is all about enjoying the season's best dishes while leaving plenty of time to celebrate the fun of fall.
Say hello to...
So what makes this year's autumn book different from all the rest?
Well, for starters, all the recipes inside take 30 minutes or less OR call for 8 or fewer ingredients! They're sure to save you time during this busy season.
Attention collectors: We've never before created a book to celebrate the season that's also quick & easy...it's a first for us!
Let's take a look at the chapters inside...
All your favorites for every meal of the day, PLUS a bonus chapter filled with slow-cooker goodies!
These will obviously take longer than 30 minutes but we've kept them pretty easy too...they're sure to come in handy for those on-the-go days! We're sharing one of the recipes from that chapter today...this one has 9 ingredients, but still, it's pretty simple.
Shredded Pork Sandwiches
Shared by JonCarole Gilbreath of Tyler, Texas. She writes, "Everyone will love these savory, smoky sandwiches. They’re simple to fix, but that’s your little secret!"
3 to 4 thick-sliced boneless pork chops
1 onion, sliced
1 tomato, chopped
4-oz. can sliced mushrooms, drained
2 t. chipotle seasoning
1/2 c. barbecue sauce
1/4 c. brown sugar, packed
1/2 t. salt
8 whole-wheat buns, split
Place pork chops in a slow cooker; top with onion, tomato and mushrooms. Stir chipotle seasoning into barbecue sauce and spoon over pork chops. Cover and cook on high setting for one hour. Reduce to low setting and cook for about 8 hours, until very tender. Remove pork chops and shred with a fork; set aside. Pour juices and vegetables from slow cooker into a saucepan; stir in brown sugar and salt. Bring to a boil; simmer for several minutes, until reduced slightly. Stir in shredded pork; heat through. Serve on buns. Serves 6 to 8.
Bonus Tip: Warm sandwich buns for a crowd...easy! Fill a roaster with buns, cover with heavy-duty aluminum foil and cut several slits in the foil. Top with several dampened paper towels and tightly cover with more foil. Place in a 250-degree oven for 20 minutes. Rolls will be hot and steamy.
Last but not least, keep an eye on your inbox for something really fun
later this week. The August edition of Feather Your Nest
will have all the details!
Ready to add this brand new cookbook to your collection?
Click the button below!