Main Dish
So, Jim (AKA Mr. MCYM), needed dinner for about 12 hungry fire fighters last week and he was really in the mood for pulled pork so that is what he got! I also made a side of coleslaw that can be eaten on the side or on TOP of the pulled pork sandwiches! The slow cooker came back empty… not a single drop to be found. I think they liked it!
INGREDIENTS
1 3 1/2 pound pork shoulder or butt
1 container or Nantucket Off Shore Rasta Rub, or your favorite Cajun seasoning.
1 bottle Kraft Honey BBQ sauce
DIRECTIONS
Place pork in your slow cooker. Sprinkle 1 tablespoon of the Cajun seasoning over pork, add one cup of BBQ sauce spreading over the pork and cook on low for 8 hours. When the pork is cooked through shred the meat using two forks. Add 1 more tablespoon of seasoning and more BBQ sauce, enough sauce to cover and mix in with all the meat.
Turn your slow cooker to the warm setting, if you have one, until you are ready to serve.
Enjoy,
This is an easy and delicious weeknight dinner that comes together very quick. This makes an 8×8 dish and this was finished by three of us in one sitting! I will definitely be doubling the recipe next time as I think even the leftovers would be great!
INGREDIENTS
1 rotisserie chicken (you will need 1- 1 1/2 cups of chicken)
3 cups fried rice (leftovers, or from your favorite box)
1 small package of frozen steam fresh veggies of your choice. My veggies had mini corn, broccoli and carrots.
1 bottle of honey Teriyaki marinade and sauce ( I used Ken’s)
DIRECTIONS
Preheat oven to 350 degrees.
Cook fried rice according to package, if you are not using leftovers.
Mix 1 to 1 1/2 cups of chicken with 1/4 cup of Teriyaki marinade.
Steam vegetables. Mix all of the ingredients in a large bowl and add 1/4 cup more Teriyaki sauce.
Pour everything into a 8×8 prepared pan. Bake 350 Degrees oven for 10-15 minutes.
Take out of oven and drizzle a little more marinade over top!
Enjoy,
I made this for lunch last week when the weather was cold and a bit rainy.
The curry in this gives the sandwich such a warm taste.
INGREDIENTS
1 1/2 cup chopped or shredded chicken
1/2 cup chopped, unsalted cashews
1/4 cup golden raisins
1/4 cup chopped Granny Smith apples
1/4 cup chopped red onion
1 Tablespoon curry powder
salt
pepper
Mayo (enough to moisten and bind)
I like to serve this on 7 grain bread!
DIRECTIONS
Mix all ingredients together except bread. Mix well and store in fridge.
Enjoy,
This burger is the best burger I have made! It is sweet from the caramelized pineapple and hot from the jalapeño not to mention the bacon! I don’t think it gets much better than this burger! Jim (Mr. MCYM) not only ate this for dinner… but also for breakfast the next morning!
Makes four burgers
INGREDIENTS
1 pound ground beef
Jarred Jalapeños
8 slices of thick cooked bacon
4 fresh pineapple rings
2 Tablespoons unsalted butter
salt
pepper
4 slices of white american cheese
1/2 cup mayo
3 Tablespoons of Franks red hot sweet chili sauce
Your favorite hamburger buns
DIRECTIONS
Preheat your grill to medium heat.
To make the caramelized pineapple, melt the butter in a large skillet over medium heat, add pineapple and cook until slightly golden. It took mine about ten minutes. Mix ground beef with salt and pepper and one tablespoon of the sweet chili sauce. Mix mayo and 2 tablespoons of sweet chili sauce.
Grill your burgers until desired doneness adding cheese at the end to melt. Place burger on top of the bottom of your favorite burger bun (toasted or not). Add your caramelized pineapple, add a few or however many you want of the jarred jalapeños and top with bacon. Add the mayo mixture to the top bun and place on top of your burger!
Enjoy,
We made this steak for some friends we had over and it was terrific despite my grill master. “MR. MCYM” was not as attentive to the grill as he usually is and overcooked the steak , so with that being said the flavor of the sauce was the star. We all still really enjoyed the shoe leather , ahh, I mean steak! I let my steak marinate for 24 hours.
INGREDIENTS
1 cup molasses
1/2 cup dijon mustard
2 garlic cloves crushed
1/4 cup Worcestershire sauce
2 Tablespoons olive oil
2 Pounds skirt steak
DIRECTIONS
Whisk together molasses, dijon, garlic, Worcestershire, and olive oil. Reserve 1/3 cup of marinade, set aside.
Pour the remaining marinade over steak and let marinate in the refrigerator for 24 hours. When ready to grill, preheat your grill and grill to desired doneness. I hope you don’t hit shoe leather stage!
Enjoy,
Recipe source www.plainchicken.com
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