Pulled Jerk Pork Sandwiches

Prep: 5 minutes
Cook: 8-10 hours
8 servings

What You'll Need:
2 1/2 pound pork boneless shoulder
1 tbsp Jamaican Jerk seasoning (dry)
1/4 tsp dried thyme leaves
1 medium onion, chopped
1 cup cola
2 cups bbq sauce (I don't measure this)
sandwich buns or tortillas (your choice)

What You'll Do:
1) If pork comes in netting or is tied, do not remove. Spray slow cooker with cooking spray. Rub jerk seasoning over pork; sprinkle with thyme. Place pork in cooker. Sprinkle with onion. Pour cola over coke.
2) Cover and cook on low heat setting 8-10 hours.
            This is what it looks like in the beginning stage...

3) Remove pork from cooker; place on cutting board. Remove juices from cooker and reserve. Remove netting or strings from pork. Use 2 forks to pull pork into shreds. Return prok to cooker. Stir in bbq sauce and 1/2 cup of the reserved juices. Increase heat setting to high. Cover and cook 30-45 minutes or until heated through.
4) Spoon pork onto buns. Serve with sandwiches with remaining juices for dipping, if desired. (I skip that part)

Oh so delicious! One of my family's fav's! Picture to come in about 7 hours (when finished)  ;)

Jerk Chicken Nachos

Cook Time: less than 10 minutes
12 Servings

What You'll Need:
6 cups tortilla chips
3 cups diced or shredded cooked chicken
2 cups (8oz) shredded cheddar and monterey jack cheese
2 tbsp Jamaican Jerk rub, divided
1 small yellow or red bell pepper or combination (I use the combo)
1 lime
2 tbsp snipped fresh cilantro
1/4 cup sour cream and 1 tsp additional Jamaican Jerk rub (optional)

What You'll Do:
Preheat to 425 degrees
1) Arrange tortilla chips in a slightly overlapping layer on large round stone or bar pan.
2) In large bowl, combine chicken, cheese and 1 tbsp of the rub; mix gently using soft rubber scraper. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven to cooling rack.
3) Meanwhile, dice bell pepper. Cut lime in half crosswise. Juice half of the lime in small bowl; add remaining rub and bell pepper and mix well.
4) Snip cilantro using kitchen shears. Slice remaining lime into think slices, cut slices in half.
5) Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional rub in resealable  plastic bag; trim corner to allow sour cream to flow through. Pipe soour cream mixture over nachos. Garnish with lime slices. (I skip the sour cream part....no thanks! I also don't measure the shredded cheese. In my opinion, the more, the YUMMIER!)

*Pampered Chef recipe!*

Berry Crisp

Serves: 8-10

What You'll Need:
Filling-
6 cups berries (I use an equal combo of strawberries, blackberries & raspberries)
1/2 cup sugar
1/4 tsp. coarse salt
1 tbsp. cornstarch
1 tsp. fresh lemon juice

Topping-
3/4 cup all-purpose flour
1/2 cup rolled oats
1/2 tsp. baking powder
1 tbsp. brown sugar
few dashes cinnamon
6 tbsp. un-salted butter, softened
1/3 cup sugar
1 tsp. salt

What You'll Do:
Preheat oven to 375 degrees.
1) Make filling: Mix all ingredients in large bowl. Transfer to baking dish, either 8x8 or 9x9.

 

2) Make topping: In small bowl, stir together flour, oats, baking powder, salt, brown sugar, and cinnamon. In large bowl, cream butter and sugar until fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together in clumps.
3) Sprinkle topping evenly over filling. Bake until bubbly and brown, about 1 hour. Cool 30 minutes before serving.

Best Ever Potato Salad!

Normally, I'm not a huge fan of potato salad, but I could eat the entire bowl of this at one time. It is so simple and had no funky ingredients that normally make up a potato salad. I hope you enjoy!

8-10 servings, maybe more

What You'll Need:
5 lbs red potatoes, with skins
1/2 cup onion, chopped
8 hard boiled eggs
2 cups salad dressing (I used Miracle Whip, you can use mayonaisse if you prefer)
3 tbsp apple cider vinegar
3-4 tbsp sugar
Paprika

What You'll Do:
1) Leaving skins on, boil potatoes. Peel and cut them while warm.
2) In large bowl, mix together all ingredients until well blended. Reserve 2 or 3 eggs (sliced) for garnish.
3) Once mixed together, top potato salad w/ egg slices and sprinkle w/ paprika.

A summer classic, YUM YUM!!

Melt in your Mouth Pancakes

approx 14 servings

What You'll Need:
2 cups Bisquick mix
1 cup milk
2 eggs
1 tbsp sugar
1 tsp baking powder
1 tbsp lemon juice
1 tsp vanilla

What You'll Do:
1) Heat griddle to 350 degrees. Pour desired amount of pancake batter onto griddle.
2) Cook about 2 minutes, then flip and cook about 2 minutes longer. (This particular batter doesn't bubble on top to tell you the pancakes are ready to flip like other pancake batters.)

This recipe may not sound like much, but trust me, you'll think you're eating restaurant pancakes!! So delicious!

Rosemary-Crusted Pork Tenderloin w/ Veggies

Prep Time: 20 minutes
Cook Time: 25-30 minutes
8 servings

What You'll Need:
Pork: 2 pork tenderloins (about 1 pound each)
         1 garlic clove, pressed
         2 tbsp rosemary herb seasoning mix
         1/2 tsp salt
Vegetables: 1 1/2 lbs unpeeled small red potatoes
                   1 large red bell pepper, cut into 1 inch pieces
                   1 medium onion, cut into 1/4-inch-thick wedges
                   1 tbsp olive oil
                  2 garlic cloves, pressed
                  1 tsp rosemary herb seasoning mix
                  1/2 tsp salt
                  1/4 tsp coarsely ground black pepper

What You'll Do:

1) Preheat oven to 450 degrees. Place pork tenderloins side by side but not touching on stoneware bar pan. Rub surface of pork with pressed garlic. In small bowl, combine seasoning mix and salt. Rub over entire surface of pork.

** Covince this dude, that the potatoes and peppers are in fact NOT apples. **

2) For veggies, cut potatoes in half or in quarters, depending on the size. Cut bell pepper into 1-inch pieces. Slice onion into 1/4-inch-thick wedges. In large bowl, combine oil, garlic, seasoning mix, salt and black pepper; mix well. Add vegetables; toss to coat.

3) Place vegetables in pan surrounding pork. Bake 25-30 minutes or until thermometer registers 155 degrees for medium doneness; 165 degrees for well done. Remove from oven, let stand 5 minutes.

4) Carve pork into thin slices. Arrange tenderloin slices and vegetables on serving platter.

Serve w/ warm dinner rolls.  (Not pictured, since I burned them. Yes, I made the yummy food above, but burned the dinner rolls that only had to bake for 8-10 minutes. Note to self, don't forget to set the timer when you put the rolls in the oven.)

Cheesey Garlic Biscuits a/k/a Red Lobster Biscuits

What You'll Need:
2 cups Bisquick mix
2/3 cup milk
1/2 cup shredded cheddar cheese (I don't measure this)
1/2 cup butter, melted
garlic powder

What You'll Do:
1) Preheat oven to 400 degrees. In medium bowl mix together bisquick, milk and cheese. Drop by tablespoonfuls onto ungreased cookie sheet, or stoneware bar pan.
2) Bake 8-10 minutes or until golden brown on top.
3) Mix melted butter and garlic powder, brush on top of hot biscuits w/ pastry brush.

Enjoy the cheesey, garlicy goodness!!

Picture to come soon...