With the lingering winter weather what is better than a heaping bowl of homemade chowder? In true Machine Shed fashion we gave the traditional chowder recipe a twist by adding pork! Try our Cheddar Ham Chowder Recipe here!
Healthy lunch options can get pretty boring and new ideas are often hard to think of, spice up your lunch hour with this pulled pork salad!
- 8 oz. cooked pulled pork (warm or room temperature)
- 3 Tbs. rice vinegar
- 1½ Tbs. canola oil, or other neutral-flavored oil
- 2 Tbs. brown sugar, light
- 1 tsp. ground ginger
- 1⁄8 tsp. ground allspice
- Salt and pepper
- 5 oz. mixed salad greens (10 cups lightly packed)
- 1 large peach, pitted and thinly sliced
- ½ cup red onion, halved and thinly sliced
- ½ cup fresh cilantro, coarsely chopped
- 2 Tbs. almonds, sliced and toasted
- In a small bowl, whisk together the vinegar, oil, brown sugar, ginger, and allspice. Season with salt and pepper and set aside.
- In a large mixing bowl, combine the greens, peach, onion, and cilantro. Add some of the dressing and toss. Arrange the salad on a platter or plates and top with the pork. Drizzle some of the remaining dressing over the pork, top with the almonds, and serve.
Recipe Courtesy of The Iowa Food & Family Project.
- 2 1/2 to 3 lbs boneless beef chuck roast
- 2 tbsp cooking oil
- 1/2 cup beef broth
- 1 large onion, quartered
- 1 tbsp Worcestershire sauce
- Preheat oven to 325 degrees
- Trim fat from roast
- In a 4 to 6 quart Dutch oven, brown roast on all sides in oil. Drain off fat and add onion into pan. Stir together broth and Worcestershire sauce then pour over roast. Bring to a boil.
- Cover and bake in the oven for 2 to 3 hours, until meat is very tender.
- Remove from oven, let cool, enjoy!
The perfect appetizer for a New Year’s Eve party or any gathering!
Cindy is the amazing baker at the Rockford Machine Shed! Not only is she great at making our famous cinnamon rolls and other baked goods, she has some yummy recipes of her own. Cindy wanted to share one of her favorites with you. Don’t have time to make your own holiday pie from scratch? Order yours from us!
Holiday Cream Pie Recipe:
- 8 egg whites
- 1/2 tsp salt
- 1/4 tsp vanilla
- 1 1/4 cups sugar
- 12 Ritz crackers, crushed
- 12 oz cream cheese
- 2/3 cup powdered sugar
- 6 oz whipped topping
- 1 cup pineapple, crushed & drained
- 1/8 cup pecan pieces
- Preheat oven to 350 degrees
- Whip egg white until stiff
- Combine salt, vanilla, sugar (gradually), and Ritz crackers
- Work mixture into pie tin, bake for 30 minutes then let cool completely
- Combine cream cheese and powdered sugar
- Layer pineapple, whipped topping, and pecan pieces
***Tip: add 1/2 tsp of red food coloring to the filling for some holiday flair
Buy one get one FREE on select dish towels!
Today’s deal is this $15 Eric & Christopher tote made exclusively for The Machine Shed!
On the eighth day … FREE travel mug filled with coffee or hot chocolate while you shop with any retail purchase.
Come and get your John Deere pickup hauler toy for $10 today!!!