6-8 lb Boston Butt
1 can root beer
1 bottle BBQ Sauce
Put the pork butt in the slow cooker. Pour the root beer over it and cook for 7-8 hours. Remove the pork and let cool until you can handle it. Pour off the liquid from the slow cooker, shred the pork (using 2 forks) and return the meat to the cooker. Stir in the BBQ sauce (I prefer Sweet Baby Rays) and keep warm until you're ready to serve.
Yum! Easiest Pulled Pork ever! Laurel made this for our Christmas Pot Luck at work and it is delicious!
Monday, December 31, 2012
American Macaroni Salad
2 cups dry elbow macaroni,
cooked, rinsed, and drained
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.
This tasted pretty good right after it was made, but don't make it ahead of time to serve later! It loses all it's flavor after it's refrigerated and becomes a bland, unappealing mess. Blech!
From foodnetwork.com
1/3 cup diced celery
1/4 cup minced red onion,
soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf
parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.
This tasted pretty good right after it was made, but don't make it ahead of time to serve later! It loses all it's flavor after it's refrigerated and becomes a bland, unappealing mess. Blech!
From foodnetwork.com
Amazing Bolognese
4 strips bacon, diced
2 Tbsp butter
2 Tbsp olive oil
1 stalk celery, finely choppd
1 medium onion, finely chopped
1 large carrot, shredded
1 tsp minced roasted garlic
1.5 lbs ground chuck
1/2 lb Italian sausage
1 cup beef broth
1 cup dry white wine
28-oz can crushed tomatoes
4-oz can V-8
1 tsp honey
Salt & Pepper to taste
3/4 tsp rubbed sage
1 Tbsp oregano
3/4 tsp red pepper flakes
1/2 tsp nutmeg
1/4 cup shredded parmesan cheese
1 cup milk
1 lb pasta of choice
In a large Dutch oven, cook the bacon until crispy. Remove and set aside. Drain the bacon grease.
In the same pot, heat the butter and olive oil over medium heat until frothy. Add the celery, onion and carrots and cook about 10 minutes (until onion is translucent). Add garlic, ground chuck and sausage and cook, stirring often, until meat loses its red color and is crumbled finely.
Stir in the reserved bacon, the beef broth and the wine and continue cooking until most of the liquid evaporates. Stir in the crushed tomatoes, V-8, honey, salt and pepper, sage, oregano, pepper flakes and nutmeg. Simmer very slowly for 2-4 hours partially covered, stirring occasionally to prevent sticking.
Stir in the parmesan cheese and milk 10-15 minutes before serving over cooked pasta.
This makes more than enough sauce for 1 lb of pasta! The leftover sauce can be frozen for up to 2 months. Very tasty sauce!
Adapted from recipe at www.justapinch.com.
2 Tbsp butter
2 Tbsp olive oil
1 stalk celery, finely choppd
1 medium onion, finely chopped
1 large carrot, shredded
1 tsp minced roasted garlic
1.5 lbs ground chuck
1/2 lb Italian sausage
1 cup beef broth
1 cup dry white wine
28-oz can crushed tomatoes
4-oz can V-8
1 tsp honey
Salt & Pepper to taste
3/4 tsp rubbed sage
1 Tbsp oregano
3/4 tsp red pepper flakes
1/2 tsp nutmeg
1/4 cup shredded parmesan cheese
1 cup milk
1 lb pasta of choice
In a large Dutch oven, cook the bacon until crispy. Remove and set aside. Drain the bacon grease.
In the same pot, heat the butter and olive oil over medium heat until frothy. Add the celery, onion and carrots and cook about 10 minutes (until onion is translucent). Add garlic, ground chuck and sausage and cook, stirring often, until meat loses its red color and is crumbled finely.
Stir in the reserved bacon, the beef broth and the wine and continue cooking until most of the liquid evaporates. Stir in the crushed tomatoes, V-8, honey, salt and pepper, sage, oregano, pepper flakes and nutmeg. Simmer very slowly for 2-4 hours partially covered, stirring occasionally to prevent sticking.
Stir in the parmesan cheese and milk 10-15 minutes before serving over cooked pasta.
This makes more than enough sauce for 1 lb of pasta! The leftover sauce can be frozen for up to 2 months. Very tasty sauce!
Adapted from recipe at www.justapinch.com.
Saturday, December 22, 2012
Cider Braised Pork Chops
6 bone-in pork
chops, about 1 inch thick
Salt and pepper
2 tablespoons olive oil1 onion, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
1/4 cup apple butter
1 cup apple cider
1 sprig fresh thyme
1 teaspoon cider vinegar
1 tablespoon finely chopped fresh parsley
Adjust oven rack to
lower-middle position and heat oven to 300 degrees. Pat chops dry with
paper towels and season with salt and pepper. Heat oil in large iron skillet
over medium-high heat until just smoking. Brown chops in two batches,
about 4 minutes per side; transfer to plate.
Pour off all but 1
tablespoon fat from skillet and cook onion over medium heat until softened,
about 5 minutes. Stir in garlic, flour, and 2 tablespoons apple butter and
cook until onions are coated and mixture is fragrant, about 1 minute. Stir
in cider and thyme, scraping up any browned bits with wooden spoon, and
bring to boil. Add browned chops and any accumulated juices to pot, cover,
and transfer to oven. Braise until chops are completely tender, about 1½
hours.
Transfer chops to serving
platter. Strain sauce, then use a shallow spoon to skim off fat. Whisk in
vinegar, parsley, and remaining apple butter. Season with salt and pepper.
Serve, passing sauce at table.
This was a really good recipe for pork chops! Delicious with Cheddar Mashed Potatoes!
Thursday, November 29, 2012
Sugar Cookies
1 cup (2 sticks) softened butter
1 1/4 cups granualted sugar
1 tsp vanilla
1/4 tsp lemon extract
1 egg
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt (you may need a bit more salt if you use unsalted butter)
3 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup Wilton's sparkling white sugar crystals
1 tsp cinnamon
Preheat oven to 365^F. Grease cookie sheets.
Beat butter and sugar until fluffy. Add vanilla, lemon extract and egg and beat until well combined. Stir in the baking powder, soda, salt and flour until well combined.
Combine the granulated sugar, sugar crystals and cinnamon in a small bowl.
Roll 1 tablespoon dough into a ball and then roll it in the cinnamon-sugar mixture until coated. Place on cookie sheets about 2-inches apart and flatten each cookie with the bottom of a glass to about 1/4-inch thick. Bake for 10-12 minutes.
These are delicious! They taste like the sugar cookies from my childhood. Nice and chewy in the middle and crunchy around the edges. Yum!
Adapted from the Sugar Cookie recipe at King Arthur Flour.
1 1/4 cups granualted sugar
1 tsp vanilla
1/4 tsp lemon extract
1 egg
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt (you may need a bit more salt if you use unsalted butter)
3 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup Wilton's sparkling white sugar crystals
1 tsp cinnamon
Preheat oven to 365^F. Grease cookie sheets.
Beat butter and sugar until fluffy. Add vanilla, lemon extract and egg and beat until well combined. Stir in the baking powder, soda, salt and flour until well combined.
Combine the granulated sugar, sugar crystals and cinnamon in a small bowl.
Roll 1 tablespoon dough into a ball and then roll it in the cinnamon-sugar mixture until coated. Place on cookie sheets about 2-inches apart and flatten each cookie with the bottom of a glass to about 1/4-inch thick. Bake for 10-12 minutes.
These are delicious! They taste like the sugar cookies from my childhood. Nice and chewy in the middle and crunchy around the edges. Yum!
Adapted from the Sugar Cookie recipe at King Arthur Flour.
Saturday, November 24, 2012
Spicy Turkey Spaghetti
1 can cream of chicken soup
1 can Ro-tel tomatoes
1 cup milk
Salt & Pepper to taste
1 heaping tsp chili powder
1/2 tsp chipotle chile powder
1 tsp roasted cumin
4 oz Velveeta, cut into small cubes
3 cups cubed cooked turkey breast
1 lb spaghetti, broken into 2-inch pieces, cooked and drained
8 oz shredded Sharp Cheddar
1 can French Fried Onions, crushed
Preheat oven to 350^F. Spray a 9x13" baking dish.
Combine first 8 ingredients in a large saucepan and heat until the Velveeta melts. Stir in the cooked turkey and the the cooked spaghetti until well combined. Pour into the baking dish and top with the shredded Cheddar. Bake 20 minutes.
Top with the crushed onions, return to the oven and bake another 10-15 minutes.
Yum!
1 can Ro-tel tomatoes
1 cup milk
Salt & Pepper to taste
1 heaping tsp chili powder
1/2 tsp chipotle chile powder
1 tsp roasted cumin
4 oz Velveeta, cut into small cubes
3 cups cubed cooked turkey breast
1 lb spaghetti, broken into 2-inch pieces, cooked and drained
8 oz shredded Sharp Cheddar
1 can French Fried Onions, crushed
Preheat oven to 350^F. Spray a 9x13" baking dish.
Combine first 8 ingredients in a large saucepan and heat until the Velveeta melts. Stir in the cooked turkey and the the cooked spaghetti until well combined. Pour into the baking dish and top with the shredded Cheddar. Bake 20 minutes.
Top with the crushed onions, return to the oven and bake another 10-15 minutes.
Yum!
Thursday, November 22, 2012
Cajun Honey Roasted Turkey Breast
1 whole thawed turkey breast (about 6-7 lbs)
Salt
5 Tbsp softened butter
2 tsp Cajun seasoning
1 tsp dried thyme
3+ tbsp honey
4 slices bacon
1 really big onion, cut into 8ths
Preheat oven to 325^F.
Combine the butter, cajun seasoning, thyme and 3Tbsp honey in a small bowl until well mixed.
Wash the turkey breast and pat dry with paper towels. Sprinkle salt all over it and place on a rack in a roasting pan. Spread half the honey butter between the skin and the meat and then smear the rest all over the outside of the breast. Drizzle with a little more honey and then lay the bacon strips over the top.
Roast at 325^F for 2.5 hours or until completely cooked through.
Very good! Nice and juicy!
Salt
5 Tbsp softened butter
2 tsp Cajun seasoning
1 tsp dried thyme
3+ tbsp honey
4 slices bacon
1 really big onion, cut into 8ths
Preheat oven to 325^F.
Combine the butter, cajun seasoning, thyme and 3Tbsp honey in a small bowl until well mixed.
Wash the turkey breast and pat dry with paper towels. Sprinkle salt all over it and place on a rack in a roasting pan. Spread half the honey butter between the skin and the meat and then smear the rest all over the outside of the breast. Drizzle with a little more honey and then lay the bacon strips over the top.
Roast at 325^F for 2.5 hours or until completely cooked through.
Very good! Nice and juicy!
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