Hawaiin pulled pork sandwiches

Ingredients
1 packet teriyaki marinade (recommended: McCormick Grill Mates)
1 tablespoon paprika
1 teaspoon fresh ground pepper
3 1/2 pounds pork shoulder
1/2 cup chicken broth
1/2 cup brown sugar
1/4 cup soy sauce
1 cup chili sauce
1 (6-ounce) can pineapple juice
1 medium onion, chopped
2 carrots, chopped
8 hamburger rolls


Hawaiian Sauce:
2 tablespoon canola oil
1 tablespoon ginger, chopped
2 teaspoons garlic, chopped


In small bowl, combine teriyaki mix, paprika and pepper.
Coat the pork the with rub mixture, patting until all rub is used. Set aside.
In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.

Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping.

Hawaiian Sauce:
In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.

Cajun Chicken Lasagna

Oh my this was soooooooooooo good and I don't normally like sausage very much, but this is very mild and seems to help the whole flavor. Take the extra step to make the alfredo home made, its so easy and so good.

1 (16 ounce) package lasagna noodles
1 pound andouille sausage, removed from casing
1 pound skinless, boneless chicken breast halves - cut into chunks
2 teaspoons Cajun seasoning
1 teaspoon dried sage
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped red bell pepper
1 tablespoon finely chopped garlic
Alfredo sauce (recipe below)
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Alfredo

1 pint half and half
1 stick butter
2 tbsp garlic
3 cups shredded parmesan cheese

To make alfredo:
Heat butter, half and half and garlic until rolling boil, whisk in parmesan cheese. Heat until melted turn off heat.

Directions
Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.

In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and half of the Alfredo sauce.

Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.
Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.

Pork Chops with Beer and Bacon Gravy

This is from Rachael Ray. I used a really dark beer and next time would try with an Amber Bock.

4 bone-in pork chops, just over 1-inch thick
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus a drizzle
2 thick slices smoky bacon from deli counter, diced 1/4-inch
1 medium onion, diced 1/4-inch
1 rounded tablespoon all-purpose flour
1 bottle amber to dark German beer
1/2 cup stock
Chopped parsley, for garnish

Directions
Season the chops liberally with salt and pepper. Heat the extra-virgin olive oil
in a skillet over medium-high heat. When the oil smokes, add the chops and cook, turning once, until caramelized and the meat is just turning firm, about 10 to 12 minutes. Remove to a platter and cover with foil, reserve.
Add a drizzle more oil to the pan, add bacon and brown for 2 to 3 minutes. Stir in the onions and saute over medium heat with the bacon until soft, 6 to 7 minutes. Sprinkle in flour, stir for 1 minute, then add the beer. Cook until reduced by half, 1 to 2 minutes more, then whisk in the stock. Remove from the heat and season with pepper. Pour the gravy over the chops, sprinkle with parsley and serve immediately.

Chicken Pot Pie

Who doesn't love a good warm chicken pot pie?

2 - Frozen deep dish pie crusts
2 - chicken breasts cook and cubed
1.5 - cups frozen mixed vegis (I use corn, peas, carrots and beans)
1 - cup frozen potatoes
2- small cans cream of chicken soup
salt and pepper to taste

Read directions on pie crust (should say to thaw for a certain amount of time)

Mix all other ingredients in bowl, pour in pie crust, cover with additional crust, cut slits in top, bake at 350 for about an hour.

Cranberry Roasted Pork Tenderloin

This is a huge hit and a must try if you like pork. I'm not the biggest cranberry fan but this is delicious.


Ingredients
2 tablespoons olive oil, divided
1 pork tenderloin (about 1 lb.)
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1 small red onion, diced
2 cloves garlic, minced
1/2 cup reduced-sodium chicken broth
1/2 cup whole-berry cranberry sauce
2 teaspoons minced fresh rosemary
1 tablespoon balsamic vinegar
Preparation
1. Preheat oven to 350°. In a large frying pan, heat 1 tbsp. oil over medium-high heat. Season pork with salt and pepper; brown lightly all over, about 5 minutes.
2. Transfer pork to a foil-lined 9- by 13-in. baking pan. Add remaining 1 tbsp. oil to frying pan, reduce heat to medium, and add onion. Cook, stirring, until softened, 3 minutes. Add garlic; cook 1 minute, then pour in chicken broth, cranberry sauce, rosemary, and vinegar. Cook 2 minutes.
3. Pour hot cranberry sauce over pork and bake, uncovered, until an instant-read thermometer inserted into meat registers 160°, about 20 minutes. Let pork rest 10 minutes, then slice and serve with sauce.

Chicken stuffed with asparagus and feta

So Good. I did not put any of the cheese mixture on top and I found no need to use a toothpick to hold together I just laid seam side down

4 boneless, skinless chicken breasts
4 ounces feta cheese (crumbled)
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 tablespoon diced red onion
1 clove garlic, minced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh basil leaves
4 tablespoons olive oil
3 fresh parsley leaves
½ pound asparagus
Salt and pepper to taste
Preheat oven to 350 degrees. Mix together the feta cheese, green and red bell peppers, onion, garlic, thyme, basil and 2 tablespoons olive oil. Season with salt and pepper as desired.
Pound each chicken breast 1/8 inch thick between two sheets of plastic wrap using a meat mallet. Spread the cheese mixture evenly over the chicken and place two or three asparagus spears on one end of chicken. Roll up crosswise, and secure with toothpicks if desired. Brush the rolled up chicken breasts with olive oil and season with salt and pepper as desired. Place remaining feta cheese mixture on top of chicken and garnish with remaining asparagus.
Bake the chicken for 30 to 40 minutes or until internal temperature reaches 165. Remove chicken to a platter and let rest for five minutes. Garnish with parsley and serve.
Serves 4.

Garlic Red potatoes

I got this recipe online at allrecipes.com. Served with steak it was so delicious!


2 pounds red potatoes, quartered
1/4 cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 lemon, juiced
1 tablespoon grated Parmesan cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes in an 8x8 inch baking dish.
In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
Bake, covered, in preheated oven for 45-60 minutes. Uncover and bake an additional 10 minutes, or until golden brown.

The original recipe I tried said to cook for 30 minutes then take the foil off but it took much longer.