pulled pork - a slow cooker recipe

I don't know how long I've been wanting a slow cooker... but I've been lusting after one for an embarrassingly long time.  (Maybe that came with having kids?)  I finally got one (this one - it was on sale at Target at almost 50% off), and the first thing I made was pulled pork.  Immediately I screamed "why didn't I buy a slow cooker earlier?!  We could have been eating this all the time!!"  It's good... like REALLY good.  The 2 year old is a picky eater and wouldn't try it - but the 11 month old couldn't get enough and was licking pieces from his arm after they'd fallen from his pork clenched fists.  I should have taken pictures of the process and finished product, but I was too busy enjoying every moment... maybe next time.

makes 8-10 servings | 30 minutes to prep, 6-10 hours to cook 

Ingredients:
2 medium yellow onions, thinly sliced

4 medium garlic cloves, minced

2 cups chicken stock or chicken broth, (or 2 cups of water and 2 bouillon cubes)

1 tablespoon packed dark brown sugar

1 tablespoon chili powder

1 tablespoon kosher salt, plus more as needed

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 (3-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed

Place the sliced onions in the bottom of the slow cooker and toss in the minced garlic.  Pour in the 2 cups of chicken broth.  (I actually cheated and tossed in 2 cups of water and 2 chicken bouillon cubes).  Combine the brown sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, 6 hours on high, or 10 hours on low.

Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.

If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker.  Use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. (Reserve leftover broth).  Taste and season with salt as needed.  Set slow cooker to warm and keep covered until ready to eat.

Serving suggestions:
Pulled Pork Sandwiches

Carnitas Tacos

Pulled Pork Pizza

Leftovers:
Freeze leftover broth in an ice cube tray.  When frozen, remove cubes from tray and toss into a Ziplock freezer bag.  Label it and use for pulled pork re-heats, soups or rice.

Freeze any un-used pulled pork in individual servings.  Using a muffin tin, fill each spot with pork, cover with saran wrap and freeze the tray for at least 2 hours.  Remove each serving of pork and throw them into a Ziplock freezer bag.  To defrost - let sit in fridge overnight.  When defrosted, toss into slow cooker with a cube or two of broth, or other sauce, as desired, (such as BBQ sauce, salsa verde, etc).

classic honey baked ham

The most simple version of ham that packs a sweet punch.  An instant classic... 

Ingredients
1 ham, 5 - 7 pounds1/4 cup corn syrup1 1/2 cups honey1/3 cup butter

1. Preheat oven to 325 degrees and place ham in baking pan.
2. Heat corn syrup, honey, and butter in a pan on low heat.
3. Continually brush glaze over ham about every 10 - 15 minutes while baking for 1 hour and 15 minutes.
4. Place ham in broiler and caramelize the glaze for 5 minutes. Remove from oven, and let sit for at least 10 minutes before serving.

to-meater pasta

1/2 pkg fettuccini pasta (dry)

1/2 lb hot jimmy dean sausage

1 pkg cherry tomatoes or small snacking tomatoes

1 cup heavy whipping cream

1/4 tsp Garlic powder

1/4 tsp ground Nutmeg 

Olive oil

Chipotle (optional), 1/4 tsp or more

Parmesan cheese

Cook fettuccine according to directions in pkg. In a separate skillet - cook the sausage. Drain the pasta and shock with cold water. Drain the sausage on paper towels. In the pan the sausage cooked in: add the cream, garlic powder and nutmeg. Simmer until heated through. Add the tomatoes, 1 tsp of olive oil and salt and pepper to taste. Add chipotle, if desired. Continue to simmer stirring occasionally. 

Combine pasta, cream with tomatoes and sausage. Divide among two plates and top with Parmesan cheese. 

[teriyaki salmon]

Salmon filet (1/person)

Olive oil

Teriyaki sauce (we like Soy Vay Teriyaki)

Prepare broiling pan by covering with foil and brushing with olive oil. Place salmon skin side down and brush with olive oil.

Broil 4-6 inches from heat until fish flakes easily. (Depending on the thickness - I broil for 12-16 minutes). 

Remove salmon and drizzle with teriyaki sauce. 

Remove skin by sliding spatula under the salmon, or flipping over and removing skin. 

Serve immediately. 

[spicy toscana soup]

Serves 4 as an appetizer, 2 as an entree

Based on top secret's version of the same name

2 3/4 cup chicken stock or broth

1/4 cup heavy cream

1 medium russet potato

2 cups chopped kale

1/2 pound hot ground sausage (I use jimmy dean hot sausage)

1/4 tsp salt

1/4 tsp crushed red pepper flakes

In a large skillet, cook the sausage over medium high heat. When crumbled and cooked, drain the fat from the meat by letting sit on a plate covered with a paper towel. 

Meanwhile, combine the stock and cream in a large pot over medium heat. 

Wash the potato and cut into 1/4 inch slices, then quarter the slices and add them to the soup. 

Wash and dry, then chop the kale. Add to the soup. 

Add the sausage to the soup. 

Add the spices and let the soup simmer for 1 hour. Stir occasionally. 

Optional: top with shredded Parmesan cheese. 

[pasta with ham, peas and cream]

serves 2 adults and 1 child
based on Nigella's recipe of the same name

1 cup dried pasta, like mini farfalle
1 cup frozen peas
1 cup heavy cream
1 1/4 cup diced ham
2 Tbsp grated Parmesan


Cook pasta according to directions on box in plenty of salted boiling water.  After 5 minutes add the peas to the pasta.

When the pasta is cooked, drain with the peas.  Put the dry pan back on the heat with the cream and ham.  Cook on medium heat for 5 minutes, stirring occasionally.  Add the pasta, peas and Parmesan and warm through.  Serve hot and enjoy.

[baja chicken chalupa]

We used to love one thing at Taco Bell, and then they discontinued it… the Baja Chicken/Steak Chalupa. We finally missed it enough to clone it.

Makes 5 chalupas

Ingredients:
2 chicken breasts
Fajita seasoning
Olive oil
1/2 red bell pepper, diced
1 Tbsp red onion, diced
1 tsp minced garlic
1 tsp red wine vinegar
2 Tbsp mayonnaise
Northwoods Fire Seasoning
Lettuce, shredded
1/2 tomato, diced
1 Tbsp white onion, diced
Colby jack cheese, shredded
5 flatbreads

Directions:
Pound the chicken breasts to 1/4" thickness. Sprinkle with a generous covering of fajita seasoning. Sauté in olive oil on med/high heat. Flip when browned and sauté other side. Wrap chicken in foil pouch and let sit for 20 minutes until juices run clear.

baja sauce

Meanwhile, make Baja sauce: combine bell pepper, red onion and garlic. Add mayonnaise and red wine vinegar until desired consistency. Add one shake of fajita seasoning and 2 shakes of northwoods fire seasoning. Stir and adjust seasonings as desired. Let sit.

Brush olive oil on one side of each piece of flatbread. Heat griddle or panini maker and grill flatbread, rotating once, until golden brown and slightly crunchy on oiled side. Let sit.

Combine tomato and white onion. Let sit.

cubed chicken

When chicken juices run clear, cube chicken. Assemble chalupas: flatbread (crunchy side down), shredded lettuce, chicken, Baja sauce (Tbsp per chalupa), tomato and white onion, shredded cheese.

Enjoy.

[will's chicken]

A super flavorful but simple recipe.  I use chicken leg quarters (the leg and thighs connected), but substituting bone-in , skin on chicken breasts are fine too.  The skin and bones add depth to the chicken - just be sure not to eat the skin.  (Or bones... but that should be obvious!)

Sprinkle chicken (bone-in, skin on) with salt and pepper.  Heat skillet to medium/high, add a Tbsp (eyeball it) of Olive Oil and sear chicken until both sides are golden brown.

Make paste: 

2 Tbsp mayo

1 Tbsp (or more) sirachi

½ tsp minced garlic

½ tsp minced onion

¼ tsp rosemary

¼ tsp savory

Prepare a baking dish, like glass pyrex, with olive oil (to prevent sticking).  Place chicken in the dish and  smear paste on the skin side (facing up).

Bake at 425 for 20 minutes, until chicken reaches 165 degrees.

[new potatoes au gratin]

Serves 2-3
Estimated time: 40min

Ingredients
1 1/2 tablespoons butter
1 tablespoons flour
1 cups whole milk
Salt and white pepper
6-8 new red potatoes, cooked and sliced 1/2-inch thick
3 ounces grated Cheddar cheese

Directions
Preheat the oven to 400 degrees F. Grease an 8 cup rectangular baking dish with 1 tablespoon butter. In a nonreactive saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook for 2 minutes. Whisk in the milk and cook until the liquid is slightly thick and coats the back of a spoon, about 4 to 6 minutes. Season with salt and pepper. Remove from the heat. In a mixing bowl, toss the sliced new potatoes with salt and pepper. Fold in the cream sauce and pour into the prepared pan. Sprinkle the top of the potatoes with the grated cheese. Place the pan in the oven and bake until golden brown and bubbly, about 8 to 10 minutes. Remove from the oven and cool for a couple of minutes before serving.

[cilantro grilled chicken breast]

I wanted something simple and foolproof, so I found this.  

Turns out it's damn good.

1 pound (2 large breasts) boneless skinless chicken breast, butterflied
2 tablespoons grapeseed or olive oil
salt & pepper
2 tablespoons Cilantro Herb Butter, recipe follows

Preheat a grill.  Prep the coals (if using charcoal) to indirectly cook the chicken.  Lightly coat chicken with oil and sprinkle each evenly on both sides with salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately cover with foil while the chicken rests.  To serve: top with 1 Tbsp of the cilantro herb butter on each breast.

Cilantro Butter:
1 stick unsalted butter, softened
1/2 Tbsp minced garlic
2 Tbsp minced red onion

2 Tbsp chopped fresh cilantro
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ground black pepper
Dash Worcestershire sauce
1 lemon, juiced
1 Tbsp white wine
 

In a bowl or mixer, whisk all ingredients until thoroughly combined. (I prefer to use my stand mixer and whip the butter mixture).  Refrigerate until ready to use.

[australian beer-barbecued wings]

based on 'Austrailian Beer-Barbecued Wings' by Steven Raichlen

wing with sauce

Note: prep takes 4 hours for marinating the wings

12-16 whole chicken wings

1/4 cup peanut oil

1/4 cup lemon juice

1/4 cup Worcestershire sauce

1/4 cup Foster's Premium Beer

1 tsp salt

1 tsp black pepper

BBQ Sauce

2 Tbsp peanut oil

1 small onion, diced

1 clove garlic, minced

1 tsp ground ginger

3/4 tsp red pepper flakes

1 cup ketchup

1/3 cup Foster's Premium Beer

2 Tbsp fresh lemon juice

2 Tbsp Worcestershire sauce

2 Tbsp red wine vinegar

1 Tbsp packed brown sugar

1 Tbsp honey

2 tsp soy sauce

1 tsp dry mustard

1/2 tsp black pepper

Rinse the wings under cool running tap water.  Drain and blot with paper towels.  Make two or three deep slashes, to the bone, in the meaty part of each wing.  In a large non reactive bowl mix the following: 1/4 cup of peanut oil, 1/4 cup of lemon juice, 1/4 cup Worcestershire sauce, 1/4 cup of beer, the salt and the 1 tsp of pepper.  Add the wings to the mixture and toss to coat.  Cover the bowl and marinate in the fridge for 4 hours, turning occasionally.  

About an hour before the chicken is finished marinating, start making the BBQ Sauce.  Heat the 2 Tbsp of peanut oil in a medium-size saucepan over medium heat.  Add the onion, garlic, ginger and hot pepper flakes and cook, stirring with a wooden spoon, about 5 minutes.  Stir in the ketchup, 1/3 cup of beer, 2 Tbsp of lemon juice, 2 Tbsp of Worcestershire sauce, 2 Tbsp of vinegar, brown sugar, honey, soy sauce, mustard, and 1/2 tsp of pepper and bring to a boil.  Reduce the heat to medium/low and let the sauce simmer for 20 minutes, stirring occasionally.   Remove the BBQ sauce from the heat and let sit until ready to use.  

beer barbecued wings

As the chicken is reaching it's 4 hour marinating time, start the grill and get the heat to medium/high.  (We use charcoal - takes about a half hour to prep).  Pull the wings from their marinating sauce, (toss the sauce the chicken was marinating in), and place on the hot grill, trying to spread the wings as much as possible to expose all the skin.  Grill the wings, flipping several times, for 11 minutes.  (Watch for hot spots: grill marks = good, burned skin = bad).  Divide the BBQ sauce and use half for the wings.  Brush the sauce onto the wings and grill for 5 minutes, flipping and brushing on more sauce halfway through.  Chicken should no longer be pink in the center.  Remove the chicken from the grill and place the on a platter.  Cover the platter with foil and let the chicken sit for 5-10 minutes to let juices run clear and the chicken rest.  

Serve with the reserved sauce for dipping.  Cut up some celery and serve with Blue Cheese Vegetable Dip (for the celery and wings).

[minestrone w/ turkey meatballs]

This is just the 'easy minestrone' recipe with turkey meatballs, but it makes a world of difference and it's amazingly good.  You're welcome

The soup: based on Nigella Lawson's 'Minestrone in Minutes'

The balls: based on Giada De Laurentiis' 'Mini Turkey Meatballs'

Serves 2-3

Turkey Meatball Ingredients:

1/2 small onion, grated or finely chopped

1 1/2 garlic cloves, minced 

1 large egg

1/8 cup dried bread crumbs

1 1/2 Tbsp ketchup

small handful of fresh Italian parsley leaves, chopped.  (or a large pinch of dry)

1/4 cup shredded Parmesan

1/2 tsp salt

1/8 tsp ground black pepper

1/2 pound extra lean ground Turkey (I use the 99% fat free stuff)

2 Tbsp olive oil

Meatball Directions:

(These can be prepared ahead of time and then chill in the fridge for a day or two before you make the soup.)

 

Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, salt & pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet. 

Heat the oil in a heavy large frying pan, or electric skillet, over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. (Note to self - turkey browns quickly - turn often).  Turn off heat. Transfer the meatballs to a paper towel covered plate.

Let the meatballs sit and prepare the soup...

Soup Ingredients: 

Meatballs

1 14-oz can Cannellini beans

3 cups chicken broth

1 cup tomato-based pasta sauce, I use Prego Traditional

4 oz ditalini passta

Red Pepper flakes, optional

Soup Directions:

Bring the chicken broth and the pasta sauce to a boil in a large saucepan.  Drain the beans and add them to the broth. Carefully add the meatballs and bring the pan to a boil and then add the ditalini, cooking according to the time on the package instructions.  (Usually 10 minutes).  (Depending on your desired level of spiciness, shake some red pepper flakes into the soup - I usually do about 4-6 shakes).  Once the pasta is tender, switch off the heat, remove the pan to a cool surface and let stand for 10 minutes.   Serve the meatball minestrone with Parmesan, if desired.

[easy minestrone]

Based on Nigella Lawson's 'Minestrone in Minutes'

Serves 2-3

1 14-oz can Cannellini beans

3 cups chicken broth

1 cup tomato-based pasta sauce, I use Prego Traditional

4 oz ditalini

Red Pepper flakes, optional

Bring the chicken broth and the pasta sauce to a boil in a large saucepan.  Drain the beans and add them to the broth. Bring the pan to a boil and then add the ditalini, cooking according to the time on the package instructions.  (Depending on your desired level of spiciness, shake some red pepper flakes into the soup - I usually do about 4-6 shakes).  Once the pasta is tender, switch off the heat, remove the pan to a cool surface and let stand for 5-10 minutes. 

[dutch oven chicken pot pie]

Campbell's Cheddar Cheese Soup

Campbell's Cream of Celery Soup

1/2 cup 1% milk

Chicken, cooked and cubed (1 boneless skinless breast per person, recipe below)

1 medium onion, diced

Canned peas, (small can with the pull top)

3 carrots, (cleaned, peeled and sliced)

Salt and Pepper, to taste

Canned Biscuits

Butter

Line a clean dutch oven with foil (for easy cleanup).  

Prepare 30 briquettes.  Place a large piece of foil on the ground where you'll place the dutch oven, (should be a fairly flat and clean area).  Gather all of the briquettes on the foil on the ground and place the Dutch Oven on top of all the briquettes.

Heat soups and milk in the dutch oven, stirring occasionally, (a large wooden spoon is best).

Stir in cooked chicken, onion, peas, carrots, salt and pepper. Let the mixture come to a boil, then remove the Dutch Oven from the coals.  Open the can of biscuits and place the biscuits over mixture.  Dot each biscuit with butter.  

Arrange the briquettes so 6 are on the foil (to be under the oven), and 18 are set aside to be placed on top.  (You'll have extra - this is so you can choose the best briquettes.)  Put the lid on the Dutch Oven and place over the 6 briquettes.  Carefully place the 18 briquettes on the lid.  Bake for 45 minutes, or until brown on top, rotating the dutch oven 45 degrees every 15 minutes or so.  Let rest and prepare each serving with one or two biscuits per person. 

[erin's master recipe for cooked chicken breast]

Skinless, boneless chicken breasts

Salt & Pepper

Olive Oil

Place the chicken breasts between sheets of plastic wrap and pound with a meat mallet (or large frying pan) until each is about 1/4 inch thick.  

Heat a small amount of olive oil (about a tsp per breast) in a large nonstick skillet over medium-high heat.  Season the chicken breasts with salt and pepper.  Once the pan is hot, place the breasts in the pan and cook about 6 minutes per side, or until each side is golden brown.  When both sides are browned, place them on a large piece of aluminum foil.  Carefully fold the foil around the chicken so they are fully enclosed in a foil package.  Let the chicken rest in the foil on the counter for 20 minutes.  After 20 minutes: serve, slice or chill for another use.  (For this recipe above, cube the chicken and chill until ready to pack for camping.  Keep chilled with your cold food until ready to use.)

[sake it to me chicken]

Serves 2-4

adapted from Steven Raichlen's recipe 'Sake Chicken' from the recipe book 'Beer-Can Chicken and 74 Other Offbeat Recipes for the Grill'

Just pick one

For the rub: 

2 tsp sesame seeds

2 tsp wasabi powder

2 tsp coarse salt

1 tsp ground black pepper

1 chicken (3 1/2-4 pounds)

2 Tbsp sesame oil

3/4 cup sake

1-2 tsp lemon zest

Lime Teriyaki Glaze (recipe below)

1 clean empty 12oz beer can

Preheat the oven to 375 degrees. Make the rub.  Put the sesame seeds, wasabi powder, salt and pepper into a spice mill or clean coffee grinder.  Grind to a fine powder.  

Wash the chicken with room temperature water and dry with paper towels.  Sprinkle half the rub into the cavity of the chicken.  Drizzle 1 Tbsp of sesame oil on the outside of the chicken and rub the rest of the rub into the skin.

Make two additional holes to the top of the clean beer can with a knife or bottle opener.  Using a funnel, pour the sake into the can of beer and add the lemon zest through the opening.  Place the beer can (now filled with lemon zest and sake) upright into a large Pyrex Pan.  Carefully hold the chicken upright, with the opening of the cavity at the bottom, and lower it onto the beer can so the can fits into the cavity.  Place the Pyrex pan with the chicken carefully into the oven and cook for 1 hour and 45 minutes.  Baste the chicken with the leftover 1 Tbsp sesame oil before the final 30 minutes.  (Cook until chicken has reached 180 degrees internally).

 

Remove from the oven and tent with foil for 10 minutes.  Carefully remove the can from the chicken and cut the chicken to serve.  Serve with the Lime Teriyaki Glaze for dipping.

Teriyaki Lime Glaze:

1/2 cup low-sodium soy sauce

1 cup sugar

2 cloves garlic, peeled and flattened with a large knife or cleaver

1/4 cup fresh lime juice

Combine the soy sauce, sugar and garlic in a medium saucepan and stir to mix.  Cook over medium-high heat, stirring often with a wooden spoon, until the sugar is dissolved and the mixture is thick, 4-6 minutes.

Stir in the lime juice and briskly simmer until the glaze thickens slightly, 5 minutes.  (It will thicken more as it cools).  Remove from the heat and let it sit, covered, until the chicken has finished cooking.  When you remove the chicken from the oven, discard the garlic before pouring the glaze into a large bowl or individual dipping bowls.

[honey glazed carrots]

serves 2 generous servings

1/2 Tbsp vegetable oil

1 pound carrots, cut into 1-inch lengths, halved if thick

1/2 cup chicken broth (or water)

1/4 cup honey

1 Tbsp red-wine vinegar

coarse salt and black pepper

1 Tbsp unsalted butter

In a large skillet, heat oil over medium-high.  Add carrots; cook, stirring once, until beginning to brown, 2 minutes or less.  Add broth, honey, and vinegar; season with salt and pepper.  Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes.  Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).  Remove the skillet from the heat; add butter and swirl skillet until melted.  Season with salt and pepper.

[spatchcocked jack daniels chicken]

I made this up based on a meatball BBQ sauce I had and our love of Jack Daniels - and a spatchcocked chicken recipe I read once... we LOVE it - enjoy.

Heat 1/2 cup Jack Daniels in a medium saucepan on medium-high heat.  Let simmer until reduced by half.

Remove from heat and add the following to the warm saucepan:

1/2 cup Jack Daniels (yes, another 1/2 cup)

1 1/4 cup brown sugar

1 cup ketchup

1 Tbsp dry mustard

2 Tbsp Worcestershire sauce

2 Tbsp Red Wine Vinegar

1/2 cup freshly diced white onion

Mix well and bring to a simmer, lower heat and continue to simmer for 30 minutes.

Preheat the oven to 375 degrees.

Cut the backbone from a 3 1/2 pound whole chicken.  Flip the bird over so the breasts are up and press down to flatten the chicken and break the breast bone.  

Place chicken in a roasting pan and lightly season with salt, black pepper and garlic powder on both sides.  With a basting brush, brush both sides of the chicken with the BBQ sauce.  Place the chicken breast side up and place the roasting pan in the oven and cook the chicken for about 1 hour, or until the chicken reads 175 degrees with an instant read thermometer.  When it reaches 175, remove from the oven and cover with foil for 10-15 minutes.  Cut into segments, (breasts with wings, drumstick with thigh) and serve with BBQ sauce.

[brandied-bacony chicken]

based on Nigella Lawson's recipe of the same name

1 chicken, 3-3 1/2 pounds

2 strips bacon

1/4 cup brandy

Clean the chicken and set in a roasting pan - breast side up.  Heat the oven to 425.  In a small skillet, cook the bacon over medium heat until it's crisp and the pan is full of fat, about 4 minutes. Take the pan off the heat, place the strips of bacon straight into the cavity of the chicken.  Pour the brandy into the still-hot pan (off the heat), and let it bubble for a minute.  Pour the pan of brandy over the chicken.  Roast the chicken for 45 minutes to 1 hour, until juices run clear between the leg and body.  Let sit for 10 minutes before carving.

[warm potato salad]

based on Nigella Lawson's recipe of the same name

8-10 small red potatoes, washed and cut into 1 inch pieces

2 green onions, thinly sliced

1/2 Tbsp olive oil

1 garlic clove,  minced

1 Tbsp sherry

1 tsp red wine vinegar

1/2 Tbsp dijon mustard

salt

pepper

In a sauce pot bring 3 inches of water to a boil.  Add a little salt and the potatoes.  Boil the potatoes for 12 minutes, or until done.  Turn off the heat.  Drain the potatoes in a strainer and leave them in the strainer.  Return the pot to the warm stovetop.  Add the olive oil and the garlic clove to the warm pot and stir until fragrant.  Add the red wine vinegar, sherry and mustard.  Stir until combined.  Add the potatoes and green onions to the mustard mixture and stir to coat.  Season with salt and pepper as desired.  Place in serving dish, (or leave in pan), and let sit at room temperature up to 1 hour.  If you want, you can also chill the salad, but serve at room temperature.

[lemon-dill chicken]

So easy, it's stupid... but tasty.

1/4 cup salted butter, or smart balance

2 large boneless chicken breasts, cut in half

1/2 cup sherry

1/2 tsp dried dill

1 Tbsp lemon juice

1/4 tsp salt (omit if using cooking sherry)

Melt butter in a 10-inch skillet over medium-high heat.  Cook chicken in butter about 6 minutes, turning once, until light brown.  

Mix sherry, dill, lemon juice and salt; pour over chicken and bring to a boil, reduce heat.  Cover and simmer about 10 minutes.  Remove chicken from skillet; keep warm by covering with foil.  

Heat wine mixture to boiling.  Boil about 3 minutes or until reduced by about half; pour over chicken.