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.
Wednesday, January 25, 2012
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.
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
peper
2 eggs
flour
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.
30 saltine crackers
2 tbsp potato flakes
2 tbsp flour
1 tbsp season salt
1 tsp paprika
1 tbsp garlic powder
peper
2 eggs
flour
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
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.
www. letsdishrecipes.blogspot.com
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.
www. letsdishrecipes.blogspot.com
Wednesday, November 23, 2011
Nancy's Fresh Strawberry Pie
1 Cup Sugar
2 Tablespoons Corn Starch
1/4 cup water
pinch of salt
1 tsp lemon juice
Slice fresh strawberries into a baked pie crust.
Crush enough strawberries to make 3/4 to 1 cup. Add 1 cup sugar and heat to boiling. Mix corn starch and 1/4 cup water and add to crushed strawberries. Boil until it thickens about 1 minute. Add 1 tsp lemon juice and some red food coloring if desired.
Cool. Pour this over the top of the whole, or sliced strawberries in pie shell.
Nancy's Lemon Meringue Pie
9" pie shell, cooled
1 cup sugar
1/3 cup cornstarch
1 1/2 cup water
3 beaten egg yolks
3 Tbs butter
1/4 cup lemon juice
1 Tbs lemon rind, if desired
2 egg whites
1/4 tsp cream of tartar
1/4 cup sugar
1/4 tsp lemon extract
In pot, combine 1 1/2 cup water, 1 cup sugar, and cornstarch. Cook slowly stirring constantly until mixture thickens and boils. Boil for 1 min. Place egg yolk in a bowl. Stir part of hot mixture gradually into egg yolks, then put combination back into pot. Remove from heat. Stir until smooth. Blend in buter, lemon juice, and rind. Pour filling into shell. In a separate bowl, combine egg whites and cream of tartar. Beat till frothy. Slowly beat in 1/4 c. sugar. Beat until stiff and sugar dissolves. Beat in lemon extract, spoon onto pie. Bake at 400F degrees for 8-10 mins until lightly browned.
1 cup sugar
1/3 cup cornstarch
1 1/2 cup water
3 beaten egg yolks
3 Tbs butter
1/4 cup lemon juice
1 Tbs lemon rind, if desired
2 egg whites
1/4 tsp cream of tartar
1/4 cup sugar
1/4 tsp lemon extract
In pot, combine 1 1/2 cup water, 1 cup sugar, and cornstarch. Cook slowly stirring constantly until mixture thickens and boils. Boil for 1 min. Place egg yolk in a bowl. Stir part of hot mixture gradually into egg yolks, then put combination back into pot. Remove from heat. Stir until smooth. Blend in buter, lemon juice, and rind. Pour filling into shell. In a separate bowl, combine egg whites and cream of tartar. Beat till frothy. Slowly beat in 1/4 c. sugar. Beat until stiff and sugar dissolves. Beat in lemon extract, spoon onto pie. Bake at 400F degrees for 8-10 mins until lightly browned.
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