Wednesday, January 25, 2012

Pulled Pork

Pulled Pork
6-8lb pork shoulder
liquid smoke
2T pepper
2T cumin
4T paprika
1tsp cayenne
2T brown sugar
2T salt
2T chili powder
1T oregano
1T sugar
2T mustard powder

Splash meat with liquid smoke.  Mix spices together & massage into the meat. Wrap the meat in plastic wrap and let it rest in the fridge overnight - 2 days. Cook in the crock pot on low for 8-10 hours. Add 2C BBQ sauce for the last hour.

I filled two muffin tins with the extras and froze them for later. After about 30 minutes in the freezer you can transfer then to a ziplock.  Now when we want a quick lunch or dinner we just take out a "muffin" of meat and heat it up.  

Chicken Pot Pie

1 pound chicken breast, cooked and cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
3-4 potatoes (uncooked) cubed
1/3 cup butter
1/3 cup chopped onion
1/3 flour
garlic powder
1 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
2 1/2 chicken broth
1 1/4 cup milk

2 (9 inch) unbaked pie crusts

1. preheat oven to 425 degrees
2. In a saucepan, combine chicken, carrots, peas, celery, and potatoes.  Add chicken broth to cover and boil for 15 minutes.  Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent.  Stir in flour, salt, pepper, and celery seed.  Slowly stir in chicken broth and milk.  Simmer over medium-low heat until thick.  Remove from heat and set aside.
4. Cook bottom crust 5 minutes.
5. Place the chicken mixture in bottom pie crust.  Pour hot liquid mixture over.  Cover with top crust, seal edges, and cut away excess dough.  Make several small slits in the top to allow steam to escape.
6.  Bake in the preheated oven for 40 to 45 minutes or until pastry is golden brown and filling is bubbly.  Cool for 10 minutes before serving.

Chicken Fried Chicken

4 boneless skinless chicken breasts, pounded flat
30 saltine crackers
2 tbsp potato flakes
2 tbsp flour
1 tbsp season salt
1 tsp paprika
1 tbsp garlic powder
2 eggs
1/4 cup vegetable oil

In a large ziplock bag crush crackers until they are coarse crumbs.  Add potato flakes, flour, season salt, paprika, garlic powder, and pepper.  Coat chicken in flour then dip in egg.  Then place in bag one at a time and shake to coat.  Heat oil in skillet at medium heat.  Add chicken.  Cook for 15-20 minutes turning frequently until done. Serve with mashed potatoes and country gravy.

Potato Skins

4 large baking potatoes, baked
3 tbsp vegetable oil
1 tbsp grated Parmesan cheese
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded cheese
1/2 cup sour cream
4 green onions

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4 inch shell.  Place potato skins on a greased baking sheet.  Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins.  Bake at 475 degrees F for 7 minutes; turn.  bake until crisp, about 7 minutes more.  Sprinkle bacon and cheddar cheese, and green onions inside skins.  Bake 2 minutes longer or until the cheese is melted.  Top with sour cream.  Serve immediately.

Chicken Enchiladas with Green Chili Sour Cream Sauce

8-10 flour tortillas
2 cups shredded Monterrey jack cheese
2 cups shredded cooked chicken
4 tbsp flour
4 tbsp butter
2 cups chicken broth
1 cup sour cream
1 can diced green chilies
chopped cilantro for garnish

Preheat oven to 425.  Mix together 1 cup of cheese and the chicken.  Place equal amounts of the chicken mixture into each tortilla.  Roll up and place seam side down in a lightly greased 9x13 inch pan.
In a saucepan , melt butter. Stir in the flour and cook for 1 minute.  Add the chicken broth, whisking until smooth.  Cook over medium heat until thick and bubbly.  Stir in the sour cream and green chiles.  Pour over the top of the enchiladas; sprinkle with remaining shredded cheese.  Bake for 20 to 25 minutes.  Sprinkle with cilantro, if desired.