Pork roast (the kind that are in the bags that look like a bag of really juicy meat)
Kosher salt
Liquid smoke (you can find this near the BBQ sauce in the store)
In the morning stick the pork loin roast in the crock pot. Sprinkle on a good helping of the salt and several shakes of the liquid smoke. Cook on low all day or on high for half a day. Shred the meat as best you can- food processors are nice, but I don't have one, so a knife and small chunks at a time in my pampered chef chopper work. You can put a teriyaki sauce on this- we have used Yoshidas, but I don't LOVE it...if you find a good sauce for this, let me know.
Serve over rice and enjoy- it tastes great even without some sort of sauce, but a nice, sweet, thick teriyaki sauce is ideal.
Monday, June 29, 2009
Kay's Chicken
This was a recipe that we got from a girl in the Illustration department when Shawn was in school- so good- we do it monthly during the grilling season!
1 C Sprite
1/2 c Soy sauce
1/2 c Veg Oil
1-2 T Horseradish
1-2 t Garlic Powder
Mix well and add a couple of chicken breasts. Let marinade for a few hours or overnight. Grill- but every time you turn the meat, pour a bit more marinade on it to keep it nice and juicy. (Of course, don't put marinade on finished chicken to avoid food poisoning) It's that easy!
1 C Sprite
1/2 c Soy sauce
1/2 c Veg Oil
1-2 T Horseradish
1-2 t Garlic Powder
Mix well and add a couple of chicken breasts. Let marinade for a few hours or overnight. Grill- but every time you turn the meat, pour a bit more marinade on it to keep it nice and juicy. (Of course, don't put marinade on finished chicken to avoid food poisoning) It's that easy!
Chocolate Mint Cookies
Ingredients:
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
1-2 t mint extract
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 chocolate mint wafer candies (junior mints)
1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Add the mint extract and stir in well. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
1-2 t mint extract
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 chocolate mint wafer candies (junior mints)
1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Add the mint extract and stir in well. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!
Wednesday, June 24, 2009
Cheddar Ranch Chicken
Super simple. Super quick. Found this on the side of some food package. Can't remember where.
Ingredients:
1/2 c. ranch dressing
1 Tbl flour
Boneless/skinless chicken (breasts, fillets, tenderloins, etc) [recipe originally called for 4 breasts]
1/4 c. grated parmesan
1/4 c. shredded sharp cheddar cheese
cooking spray
Preheat oven to 375
Mix 1/2 cup ranch dressing mixed with 1 Tbl flour (use that as your ratio; I ended up using more since I made more)
Dip boneless/skinless chicken into the ranch mix then place on lightly greased (I Pam-ed it) baking sheet.
Mix together 1/4 cup grated parmesan with 1/4 shredded sharp cheddar cheese (again, use this as the ratio). Spread this mixture over chicken pieces. [I ended up make a second batch of this as the first spreading didn't seem like enough.]
Bake 15-25 minutes until golden brown and smells yummy in your kitchen. ;0)
Done! Very yummy!
Ingredients:
1/2 c. ranch dressing
1 Tbl flour
Boneless/skinless chicken (breasts, fillets, tenderloins, etc) [recipe originally called for 4 breasts]
1/4 c. grated parmesan
1/4 c. shredded sharp cheddar cheese
cooking spray
Preheat oven to 375
Mix 1/2 cup ranch dressing mixed with 1 Tbl flour (use that as your ratio; I ended up using more since I made more)
Dip boneless/skinless chicken into the ranch mix then place on lightly greased (I Pam-ed it) baking sheet.
Mix together 1/4 cup grated parmesan with 1/4 shredded sharp cheddar cheese (again, use this as the ratio). Spread this mixture over chicken pieces. [I ended up make a second batch of this as the first spreading didn't seem like enough.]
Bake 15-25 minutes until golden brown and smells yummy in your kitchen. ;0)
Done! Very yummy!
Tuesday, June 23, 2009
Barnyard Sandwiches
This is a sandwich that Shawn had in a place in LA that he fell in love with and wanted to try at home- they turned out deliciously!!!
Ingredients:
grilled chicken breast
Black Forest Ham
Swiss Cheese
Ranch Dressing
Bread
You make this like a grilled cheese sandwich- butter the outside of the bread and stick on a pan at medium heat, then put on the cooked chicken and drizzle ranch dressing on the top of it. The put on the ham and the cheese. You need to be careful when turning this as it isn't a small sandwich, but after a minute, turn it and cook for one more minute until the sandwich is golden. Enjoy!
Ingredients:
grilled chicken breast
Black Forest Ham
Swiss Cheese
Ranch Dressing
Bread
You make this like a grilled cheese sandwich- butter the outside of the bread and stick on a pan at medium heat, then put on the cooked chicken and drizzle ranch dressing on the top of it. The put on the ham and the cheese. You need to be careful when turning this as it isn't a small sandwich, but after a minute, turn it and cook for one more minute until the sandwich is golden. Enjoy!
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