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  • glennapritzlaff

Brunswick Stew is one of my favorite fall and winter meals. It’s a hearty catch-all for leftovers. I’ve made it for a large crowd in the slow cooker or instant pot with a large pork butt and its even better stirred slowly over an open fire. The simplest way to enjoy Brunswick stew is with leftovers. If you have leftover smoked pork or chicken bbq you can dump all of the meat and the bbq sauce into the pot and it will be really good. Today’s version is a way to repurpose the Thanksgiving turkey. This is a great change from the flavor profiles of sage, cream, and butter. It’s bright and smoky and a nice change of pace from the last few days.

What you need:

1 lb of shredded/chopped meat (turkey in this case, but can choose pork or chicken)

2 stalks of celery

1 small onion

2 carrots

1 sprig of rosemary

3 good potatoes (I love YuKon Golds)

3 cups of chicken broth

1 cup of bbq sauce (one that you like :)

1/2 cup of frozen Lima beans

1/2 cup of frozen green beans

1/2 cup of frozen peas

salt and pepper


olive oil

First chop your celery, onion, and carrots and add to a pot with a drizzle of olive oil and 1 tbsp of butter and sauté over medium heat for about 5 minutes. Sprinkle about 1/2 tsp of salt and pepper over the vegetables while they are cooking. Next chop up your rosemary (you can use about 1/2 tsp dried) and add it to the pot. When the vegetables have softened pour in your broth and begin to simmer. Add the meat at this point. (If you are going to be cooking the meat in the broth vs using leftovers, add it now and simmer for 20 minutes until its cooked through and begins to fall apart before adding remaining vegetables and bbq sauce)

Dice your potatoes into bite sized pieces and add them to the pot. Next throw in your frozen vegetables, bbq sauce, and another 1/2 tsp of salt and pepper. Continue simmering on low/medium until the potatoes have cooked through, approx 15 minutes or so. Serve with cornbread and red pepper flakes for those who like a little spice.

**If you are going to be adding a piece of uncooked meat to the soup, be sure to season with salt and pepper before adding. If you have a grill, searing the meat on the grill will give you that smoky flavor. For example, if I’m cooking pork butt I’ll turn the grill on medium/high and sear the pork for 5 minutes per side and then add it to my broth.

**Recently made this with sweet potatoes and they were a great addition.

**A splash of apple cider vinegar is a good addition if you are using a sweet BBQ sauce and need some acidity. Can also offer pepper vinegar or hot sauce on the side for people to add their own.

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  • glennapritzlaff

In a quest to simplify my life and get better at weekly meal planning I decided to do a large batch of pulled pork that could start as BBQ sandwiches and then be used for other things (I have Brunswick stew in mind). This recipe can be adjusted to your likes and if you don’t feel like making the homemade sauce, store bought is fine! I have been trying to replicate the country store sauces of my childhood and this one is close. It’s different than a lot of what you find today, it’s a nice balance of piquant, vinegar, and sweetness. I use the Crockpot instead of a smoker but sear it on the grill first to infuse a little smokey flavor and keep the kitchen clean.

What you need:

6 lbs pork shoulder or por butt

Seasoning blend that contains onion, garlic, peppers, celery seed…I like the Rowdy Kitty blend from Mom’s Gourmet…use your favorite steak or pork seasoning blend.

1 whole apple

1 yellow onion

Begin by cranking the grill up to high heat. The pork sears better when it’s not ice cold, remove from the fridge 30 minutes in advance and season generously with the spice rub. Place it on the hot grill but not directly over the flames to avoid flare ups. Allow 5-7 minutes and then rotate, sear on all sides for that amount of time.

When you have given it a nice dark sear on all sides remove from the grill and place it in the slow cooker. Halve the apple and onion and place beside the pork. Cover and cook on low for approximately 7 hours. Cooking times may vary. It is finished when it shreds easily with a fork. After the cook time is complete remove the apple and onion and then shred the meat with two forks (do not drain the fat, this is the flavor). After the meat has been thoroughly pulled apart season with a bit more salt and pepper and stir in about 1/2 cup of BBQ sauce. Serve with slotted spoon and more of your favorite sauce. If you are true Virginian you’ll top your sandwiches with coleslaw as well!

If you want to copy my sauce, I used the 1975 Virginia hospitality BBQ sauce recipe but made a few of my own adjustments. Johnny and the girls loved it!

This is a good cole slaw recipe if you need one:

I add only 1 tbsp of sugar and a tsp of celery seed.

Hope you enjoy this!

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  • glennapritzlaff

These tacos are bright, zesty, and delicious. My husband’s family has a massive sheep farm in New Zealand and my parents used to raise a small flock of sheep when I was growing up so we both love eating lamb. Of course, now that my children have demanded Taco Tuesday be a weekly tradition I am always trying for new varieties (and no, they didn’t appear to like this...they ate mostly cheese and lettuce tacos and I’m ok with that). These tacos have a smokey red pepper Moroccan vibe with harissa and mint. The sour cream and feta blend balance out the spice really nicely.

What you need:

For the taco filling:

1 lb ground lamb

1 small onion, chopped

2 tsp cumin

1/2 tsp oregano

1/2 tsp salt

1 tsp smoked paprika

1 clove garlic

2 tbsp spicy harissa sauce (I used Mina brand)

Cucumber Tomato Salsa:

1/4 cup of chopped fresh cilantro

1/4 cup of chopped fresh mint

1/2 cup diced tomatoes

1/2 cup diced cucumbers

lemon zest of 1/2 lemon

juice of 1/2 lemon

salt and pepper

feta cheese and sour cream (equal parts) about 1/2 cup each

soft taco shells

In a sauté pan over medium heat, drizzle a tiny bit of oil and add onions plus all of your spices. Stir for a few minutes until onions have softened and then add your lamb, garlic, and harissa. Keep stirring occasionally until the lamb is cooked through. Don't drain the fat but serve with a slotted spoon.

Meanwhile, mix all of the ingredients for your cucumber tomato salsa. Allow the feta and sour cream to sit out for about 15 minutes and it will be easier to mix together, stir together equal parts of feta and sour cream. Serve tacos with the sour cream blend, salsa, and extra chopped mint and cilantro if you have it. Shredded lettuce would also be a great addition, I offered it for my kids who also insisted on ”regular taco cheese”. My husband who likes everything spicy added extra harissa on top of his. Enjoy : )

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