Recipes

Shirley’s Easiest Slow Cooker Pulled Pork

Ingredients:
3 to 5 pounds of bone-in OR boneless pork shoulder
1 bottle Dale’s Steak Seasoning (Marinade)
Water
Buns

Toppings for Pulled Pork Sandwiches
Mustards
BBQ Sauces
Cheese Slices: American, Cheddar, Provolone, Colby Jack
Cole Slaw or Shredded Raw Cabbage
Dill Pickles on the side

Directions:
Put pork shoulder in large slow cooker, fat side up.
Pour ½ to the full bottle of Dale’s Marinade over the pork shoulder; pour equal amount of water into slow cooker.
The pork shoulder can cook over night or all day on low for 10 hours if your slow cooker converts to warm after 10 hours.  Or cook on high for 5 to 6 hours.  Either way, if you used a bone-in pork shoulder, the bone should pull right out with no resistance.  If you used a boneless pork shoulder, take a fork and twist the meat – it should shred instantly – again, no resistance.
Remove the bone and all of the fat that you can.  After removing the fat, shred the pork into the liquid.  Leave on warm for about an hour so that the inside portions of the pork shoulder gets some of the seasoning into it.
Using a slotted spoon, move the shredded pork shoulder to a plate or bowl – discard the remaining marinade and grease and any remaining fat.  Wipe out the slow cooker and return the pulled pork to it to stay warm.  If you want the pulled pork to be more moist, then reserve some of the marinade liquid mixture (without the grease) to pour over it when returned to the slow cooker.
Serve on warmed or toasted buns with assorted condiments (mustards, BBQ sauces) and cheeses (American slices, cheddar slices, provolone slices), Cole Slaw or shredded raw cabbage with dill pickles on the side.

Trudy’s Sloppy Joes

Ingredients:
1 to 1.5  pounds lean ground beef
¼ cup fresh chopped onions
¼ cup fresh chopped green peppers
1 can cream of tomato soup concentrate (do not add water or milk)
¼ cup catsup
One tablespoon brown sugar
Pinch of dry mustard

Directions:
Brown the ground beef with the onions and peppers– add salt and pepper to taste.
Drain fat.
Add remainder of ingredients.  Mix well.
Simmer for 10 minutes.  Serve on toasted buns.

Sausage Tortilla Breakfast Bake

Ingredients:
8 oz bulk mild breakfast sausage
½ cup canned diced tomatoes with green chillies
6 corn tortillas (6 inches)
½ cup shredded Monterey Jack cheese
¼ cup shredded pepper jack cheese
2 green onions, chopped
6 large eggs
¾ cup  2% or fat free milk
¾ teaspoon paprika
¼ teaspoon ground cumin
Salsa, optional
Sour Cream, optional
Additional chopped green onions for garnish, optional

Directions:
Preheat oven to 350 degrees F.  In a large skillet, cook and crumble sausage over medium heat, 4-6 minutes.  Drain off grease.  Stir in tomatoes.
Coat a 9 inch pie plate with cooking spray; Line pie plate with tortillas.  Sprinkle with half of each of the following: sausage mixture, cheeses and green onions.  Repeat layers.
In a bowl whisk together eggs, milk, paprika and cumin; pour slowly over layers.
Bake, uncovered until set, 25-30 minutes.  Let stand 10 minutes.  Cut into wedges.
If desired, serve with remaining toppings and garnish.
Serves 6
Prep time 25 minutes
Bake time 25 minutes
Stand time 10 minutes

Wild Rice & Mushroom with Andouille Soup

Ingredients:
½ cup uncooked wild rice
1 ½ cups water
8 oz sliced Brandon’s Smoked Traditional Andouille Sausage
1/3 cup all-purpose flour
32 oz reduced sodium chicken broth
2 tablespoons butter
1 large onion, chopped
½ pound sliced fresh mushrooms
1 cup whole milk
¼ teaspoon ground black pepper

Directions:
In a small saucepan, combine wild rice and water; bring to a boil.  Reduce heat; simmer, covered, until rice is tender, 40-45 minutes.
In a large saucepan, cook and stir sausage over medium heat until lightly browned (sausage is already cooked), 3-4 minutes.  Remove from pan.
Mix flour and ½ cup broth until smooth.  In same pan, heat butter over medium heat; sauté the onion and mushrooms until tender, 4-5 minutes.  Add remaining broth; gradually stir in flour mixture.  Bring mixture to a boil; cook and stir until slightly thickened, 2-3 minutes.  Add the milk, pepper, rice and sausage; heat through, stirring occasionally.
Serves 8 (2 quarts)
Prep time 10 minutes
Cook time 1 hour

Slow Cooker Beef Tips

Ingredients:
8 oz sliced baby portobello mushrooms
1 small onion, halved & sliced
1 beef top sirloin steak (1 to 1.5 lbs) cubed  (or try Mert’s Filet Mignon Medallions)
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons olive oil
1/3 cup dry red wine or beef broth
2 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
¼ cup cold water
Hot mashed potatoes or cooked egg noodles

Directions:
Place mushrooms and onion in a 3 quart slow cooker.  Sprinkle beef cubes with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding more oil as needed.  Transfer meat to slow cooker.
Add wine to skillet, stirring to loosen browned bits from pan.  Stir in broth and Worcestershire sauce; pour over meat.  Cook, covered, on low 6-8 hours or until meat is tender.
In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker.  Cook, covered, on high 15-30 minutes or until gravy is thickened.
Serve with mashed potatoes or cooked egg noodles.
Serves 4
Prep time 25 minutes
Cook time 6.25 hours

Orange Ham Steak

Ingredients:
1 lb ham steak or slices
¼ cup orange marmalade
2 tablespoons water
1 tablespoon butter
1 tablespoon mustard
1 teaspoon corn syrup
¼ teaspoon ground ginger

Directions:
Saute 1 lb ham steak or ham slices (thick cut), in a greased skillet until lightly browned on each side.
Stir together orange marmalade, water, butter, mustard, corn syrup and ground ginger.  Pour over ham and bring to a simmer
Serves 4

Cranberry Turkey Burgers with Arugula Salad

Ingredients:
¾  lb ground turkey
1/3 cup dried cranberries
1/3 cup soft bread crumbs
3 green onions, finely chopped
2 to 3 tablespoons crumbled goat cheese
2 tablespoons pepper jelly
3 garlic cloves, minced
1 large egg yolk
¼ teaspoon salt
¼ teaspoon ground black pepper
Arugula Salad:
4 cups fresh arugula
1 tablespoon grapeseed oil or olive oil
1 tablespoon honey

Directions:
Preheat oven to 375 degrees F. Combine all turkey burger ingredients, mixing lightly but thoroughly.  Shape into four ½ inch thick patties; transfer to a greased baking sheet.  Bake until no longer pink, 10-12 minutes.  Heat broiler; broil until a thermometer inserted in burgers reads 165 degrees F, about 5 minutes.
Arugula salad: toss arugula with oil.  Drizzle with honey; toss to combine.  Top salad with turkey burgers.
Goes great with smoky cauliflower bites:
¼ cup olive oil
¾ teaspoon sea salt
1 teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon ground turmeric
1/8 teaspoon chili powder
1 medium head cauliflower, broken into florets
Preheat oven to 450 degrees F. Mix everything but cauliflower, then add florets; toss to coat.  Transfer to a baking pan.  Roast until tender, 15-20 minutes, stirring halfway.
Serves 4

Grilled Pork Tacos (quick fix recipe)

Ingredients:
1 lb boneless pork chops cut into ¾ inch cubes
2 tablespoons plus 2 teaspoons lime juice, divided
1 teaspoon smoked or regular paprika
½ teaspoon salt
¾ cup canned black beans, rinsed and drained
¼ teaspoon ground black pepper
½ cup canned unsweetened pineapple tidbits plus 1 tablespoon reserved juice
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
4 flour tortillas (6 to 8 inches), warmed
Sour cream or plain yogurt, optional

Directions:
In a large bowl, toss pork with 2 tablespoons lime juice and the seasonings; let stand 5 minutes.  Meanwhile, in a small bowl, mix beans, pineapple with reserved juice, onion, cilantro and remaining lime juice.
Thread pork onto four metal or soaked wooden skewers.  Lightly oil grill grates to avoid sticking.  Grill kabobs, covered, over medium heat 6-8 minutes or until tender, turning occasionally.
Remove pork from skewers; serve in tortillas.  Top with bean mixture and, if desired, sour cream or plain yogurt.
Serves 4
From prep to table 30 minutes

Trudy’s Sausage Quiche

Ingredients:
1 pound sweet Italian or mild sausage
2 tablespoons flour
½ cup fresh chopped onions (optional)
8 oz shredded sharp cheddar cheese
1 deep dish unbaked pie shell
3 beaten eggs
1 small can Carnation evaporated milk

Directions:
Brown sausage and onions – break up well.  Drain fat well and pat with paper towel to remove any remaining fat.
Combine sausage, onions, cheese, and flour in pie shell.
Beat together eggs and milk – pour over sausage mixture.
Place on baking sheet to bake. Bake at 375 degrees for 35-40 minutes.

11/10/17 Turkey Brine

3 cups apple juice or apple cider
2 gallons cold water
4 tablespoons fresh rosemary leaves
5 cloves garlic, minced
1 ½ cup Kosher salt
2 cups brown sugar
3 tablespoons peppercorns
5 whole bay leaves
Peel of 3 large oranges
Choice of other items for the cavity of the turkey such as roughly cut celery, oranges, other fruits, and chopped herbs.
Combine all ingredients in a large pot.  Stir until salt and sugar dissolve.  Bring to a boil, then turn off heat and cover.  Allow to cool completely.
Ensure that  the giblet bag and extra fat or organs are cleaned out of the neck and the cavity.  Fill the bird’s cavity with the roughly chopped oranges, celery and herbs from the brine.  You can also inject the bird with the brine liquid – that will add moisture to the meat, especially the breast.
Place the turkey in a large plastic bag, put the bag into a tub and pour the cooled brining solution into the bag.  Seal the bag and put the tub with the bag/turkey into refrigeration for 16-24 hours.
When ready to roast the turkey, remove it from the brine.  Submerge turkey in a pot or sink of fresh, cold water.  Allow to sit in clean water for 15 minutes to remove excess salt from the outside.  Discard the brine.   Remove turkey from clean water, pat dry, and cook according to your normal roasting method.

Page 2 of 8123 »