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).

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. 

[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.

[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.

[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.

[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.

[chicken cacciatore]

serves 2 generous servings

serve with garlic bread

Ingredients:

3 skinless chicken breasts

salt and freshly ground black pepper

2 tsp olive oil

1 medium onion, thinly sliced

1 red bell pepper, thinly sliced

1/2 pound white mushrooms, thinly sliced

2 garlic cloves, minced

1/2 cup dry white wine

1 (14.5 oz) can whole tomatoes in juice

1/2 tsp dried oregano

1/2 tsp red pepper flakes or more to taste

Directions:

Rinse the chicken and pat dry with paper towels.  Season the chicken with salt and pepper.  Heat the oil in a saute pan, or large electric skillet, over moderately-high heat.  Brown the chicken on both sides, about 8 minutes.  Remove the chicken.  

Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown.  Add the wine and the garlic, cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer on low heat,  covered for 10 minutes.  Return the chicken breasts to the pan and simmer on low heat, covered, until the chicken is just done, about 20 minutes longer.

[Tacos Carne Asada w/ Pico De Gallo]

Based on recipe by Tyler Florence

Makes 8 (very filling) tacos (we could only eat 3 each). 
We had leftover carne asada we used for burritos and sandwiches.

Tacos:
2 pounds flank or skirt steak, trimmed of excess fat
1 recipe Mojo, recipe follows
Kosher salt and freshly ground black pepper
16 (7-inch) corn tortillas
Shredded romaine or iceberg lettuce, for serving
Diced white onion, for serving
Shredded Colby Jack cheese, for serving
Pico de Gallo, recipe follows
2 limes, cut in wedges for serving

Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.

Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
 

To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

Mojo:
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil
In a bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste.  Add the lime juice, orange juice, vinegar, and oil. Whisk it up really well to combine.

Pico De Gallo:
2 vine-ripe tomatoes, chopped
1/3 medium red onion, chopped

1 green onion, white and green parts, sliced
1 Jalapeno chile, minced
1 small handful fresh cilantro leaves, chopped

1 large garlic clove, minced
1/2 lime, juiced
1/8 cup extra-virgin olive oil
1/2 teaspoon kosher salt
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
Yield: 1 cup

[fish tacos]

based on Bobby Flay's Fish Taco recipe

4 small servings, (side dish needed), or 2 large servings (no side dish needed)

1 pound white flaky fish, we used mahi mahi
1/4 cup canola oil
1 lime, juiced
1 tablespoon ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas

garnish:

Shredded white cabbage
Fresh cut limes
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves

shredded cheese, we use aged smoked cheddar and spotted cow cheddar
Pureed Tomato Salsa, recipe below

pureed salsa:

2 tablespoons sesame seed oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 serrano chile
1 jalapeno, sliced
1 tablespoon chipotle hot sauce
1 tablespoon oregano
1/4 cup chopped fresh cilantro leaves
1 tablespoon lime juice

Salt and pepper

Heat oil in medium saucepan over medium high heat, add onions and garlic and cook until soft. Lower heat to medium and add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender (or in a couple batches in a blender), until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.  Set aside to bring to room temperature.  (There will be leftovers of this - so be sure to have some chips on hand for the next day).

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.  Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 5 minutes on the first side and then flip for 2 minutes, or until fish is cooked and beginning to flake, and remove. Let rest, covered with foil for 5 minutes then flake the fish with a fork and remove any bones and skin.  Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

[grilled shrimp and scallop scampi on angel hair pasta]

This recipe is a little tricky the first time only due to handling so many pots in the kitchen at once with very time sensitive ingredients, like seafood.  Once you've made it once, it's easy to master.  The bacon can be replaced by prosciutto if you can find it.

sea salt

black pepper

1/2 pound of angel hair pasta

6 garlic cloves,minced

1/2 cup flat leaf parsley, chopped

1/4 cup extra virgin olive oil

about 16 shrimp, medium to large size, peeled, deveined, and tails removed

8 medium sized scallops

1 tsp red pepper flakes

1/2 cup dry white wine or sherry

juice of one lemon

4 Tbsp cold unsalted butter

4 pieces of bacon

4 green onions, thinly sliced

Parmesan, if desired

Perheat oven to 400 degrees.  Lay bacon strips in a pyrex pan and cook for 15 minutes, or until cooked through.  Remove from oven and set aside between paper towels to drain.

Bring a large pot of boiling water to a boil.

In a bowl, combine the garlic, parsley, salt, pepper and extra virgin olive oil.  Place half of the mixture with the shrimp and scallops and toss to coat evenly.  

Cook the pasta per the directions on the box by adding the pasta to the water along with some salt, cook until al dente (about 4 minutes).  Reserve 3 ladles of the water.  Drain the pasta and rinse with cold water to stop cooking.

Heat a skillet to medium high and add the shrimp and scallops once it's hot.  (If using a nonstick pan - no need to add more oil - the marinade has enough).  Cook for about 3 minutes on each side, or until the scallops are lightly browned and the shrimp is pink.  Once cooked, remove skillet from heat and set aside.  

In a large pan/skillet, add the reserved garlic mixture and the red pepper flakes and cook over medium high heat until fragrant (don't let the garlic brown).  Add the wine and cook for 2 minutes.  Add about 2 ladles of the reserved pasta water, and the juice from the lemon.  Cook for 2 minutes.  Turn off the heat and add the butter, stiring until it's melted.  Add the shrimp and scallops and toss to coat.  Add the onion and bacon and toss again.  Last, add the pasta and toss to warm up the pasta.  

Serves two generous servings.  Top with a little shredded Parmesan if desired.

[broiled salmon with herb mustard glaze]

based on a recipe by Giada De Laurentiis

1 garlic clove, minced

1/2 tsp dried rosemary

1/2 tsp dried thyme

1 Tbsp cooking sherry (eyeball it)

1 Tbsp extra-virgin olive oil (eyeball it)

2 Tbsp Dijon Mustard 

Mix all together and set aside until needed.

2 4-6oz salmon fillets

salt and black pepper

nonstick spray

Preheat broiler.  Line a baking sheet with heavy duty foil.  Spray the foil with nonstick cooking spray.  Arrange the salmon fillets and sprinkle lightly with salt and pepper.  Broil for 2-3 minutes.  Remove from broiler and spoon mustard mixture over the salmon.  Return pan with salmon to broiler and broil for 5-6 minutes.  Let sit for one min under a piece of foil and serve.

[spicy shrimp scampi]

a variation on the chicken scampi

Sauce:

1 1/2 Tbsp butter

1 Tbsp minced white onion

1/8 cup minced garlic (4-6 cloves)

3/4 cup sherry (regular, not cooking sherry)

1/4 tsp salt

1/4 tsp Italian seasoning

1/4 tsp crushed red pepper flakes

1/8 tsp black pepper

1 jalapeno, sliced

1/2 cup heavy cream

1 1/2 cups (dry) shell shaped pasta

2 Tbsp olive oil

1/2 pound, peeled & deveined uncooked shrimp

1/4 cup all-purpose flour

1 green bell pepper, cut into bite-size strips

1/2 chopped white onion

Optional: freshly grated Parmesan cheese

Make Sauce: Melt butter in a pan over medium/low heat.  Add minced white onion and saute for 2 to 4 minutes or until the onion begins to brown.  Add the minced garlic and saute for 30 seconds.  Add wine, salt, Italian seasoning, red pepper flakes, and black pepper.  Bring to a simmer and simmer for 15 to 18 minutes or until the sauce has reduced to half.  Add jalapeno and cream and simmer uncovered for about 10 minutes.  Do not let mixture boil.

Bring water to a boil in a large pot.  Add the shell-shaped pasta and cook according to directions on the box  or until pasta is al dente.  Drain the pasta and rinse with cold water to keep it from continuing to cook.  

Preheat the 2 tablespoons of oil in a large skillet/sauce pan over medium heat.  Lightly pepper the shrimp, then coat with flour.  Shake excess flour from shrimp and add to hot pan.  Saute for 3 to 5 minutes on one side or until golden brown.  

When the shrimp is brown on one side, flip each of the pieces and move them to the side of the pan.  Add the sliced peppers and chopped onion to the center of the skillet.  Continue cooking the shrimp and vegetables for 4 to 6 minutes or until the shrimp is browned and the veggies begin to brown on the edges.  Pour the sauce over the shrimp and vegetables and add the cooked pasta.  Toss everything and continue to cook for a couple minutes.  Divide evenly between two plates and sprinkle with Parmesan (if using).

[dijon and lime chicken]

serves 2

4 small boneless and skinless chicken breasts

3 Tbsp Dijon Mustard

1 Tbsp Mayonnaise

1 clove garlic, minced

Grated zest and juice of 1 lime

3/4 tsp black pepper

salt

chopped fresh parsley 

Preheat oven to 400 degrees.  Rinse the chicken and pat dry.  Place in a large bowl.  In a small bowl, whisk together: mustard, mayo, garlic, zest and lime juice and pepper.  Season the chicken with salt.  Pour the mustard mixture over the chicken and toss with hands to coat chicken.  Arrange the breasts on a large baking dish and bake 30 minutes.  Garnish with chopped parsley and serve hot.

[potatoes au gratin]

serves 2-3 as a side dish

2 medium russet potatoes, peeled

1/2 cup heavy cream

1/4 cup whole milk

3/4 Tbsp flour

1 large garlic clove, minced

salt and pepper to taste

1 Tbsp butter, softened

3/4 cup grated Cheddar cheese

1 Tbsp or so of freshly chopped parsley

Preheat oven to 400 degrees.

Cut potatoes into 1/4 inch slices, then quarter each slice.

Beat together cream, milk, flour, garlic salt and pepper until well mixed.

Coat the inside of a large baking dish with the softened butter.

Arrange 1/4 of the potatoes on the bottom of the dish.  Pour some of the cream mixture over the potatoes.  Repeat this layering two more times.

Cover the baking dish with foil and bake for 30 minutes.  Uncover and bake another 30 minutes, or until the potatoes are starting to brown on top.  

Sprinkle cheese on potatoes and bake for another 5-10 minutes, or until the cheese is bubbly and starting to brown.  Sprinkle parsley on cheese and let cool for a couple minutes.  Serve and enjoy.

[chicken scampi]

Serves 2, (very generous servings)

Sauce:

1 1/2 Tbsp butter

1 Tbsp minced white onion

1/8 cup minced garlic (4-6 cloves)

3/4 cup sherry (regular, not cooking sherry)

1/4 tsp salt

1/4 tsp Italian seasoning

1/4 tsp crushed red pepper flakes

1/8 tsp black pepper

1 tsp minced fresh parsley

1/2 cup heavy cream

8 ounces angel hair pasta

2 Tbsp olive oil

6 chicken tenderloins

1/4 cup all-purpose flour

1/2 green bell pepper, cut into bite-size strips

1/2 red bell pepper, cut into bite-size strips

1/2 yellow bell pepper, cut into bite-size strips

1/2 chopped red onion

1 tsp minced fresh parsley

Optional: freshly grated Parmesan cheese

Make Sauce: Melt butter in a pan over medium/low heat.  Add minced white onion and saute for 2 to 4 minutes or until the onion begins to brown.  Add the minced garlic and saute for 30 seconds.  Add wine, salt, Italian seasoning, red pepper flakes, and black pepper.  Bring to a simmer and simmer for 15 to 18 minutes or until the sauce has reduced to half.  Add parley and cream and simmer uncovered for about 10 minutes.  Do not let mixture boil.

Bring water to a boil in a large pot.  Add the angel hair pasta and cook for 4 minutes or until pasta is al dente.  Drain the pasta and rinse with cold water to keep it from continuing to cook.  

Preheat the 2 tablespoons of oil in a large skillet/sauce pan over medium heat.  Lightly salt and pepper the chicken tenderloins, then coat with flour.  Shake excess flour from chicken and add to hot pan.  Saute for 3 to 5 minutes on one side or until golden brown.  

When the chicken is brown on one side, flip each of the pieces and move them to the side of the pan.  Add the sliced peppers and chopped red onion to the center of the skillet.  Continue cooking the chicken and vegetables for 4 to 6 minutes or until the chicken is browned and the veggies begin to brown on the edges.  Pour the sauce over the chicken and vegetables and add the cooked pasta.  Toss everything and continue to cook for a couple minutes.  Divide evenly between two plates and sprinkle each with fresh parsley.  (If including Parmesan cheese, serve with parsley and cheese on top).

[erin & bobby's potato salad]

bobby made it up - erin perfected it

This is the 2nd best potato salad I've ever had (the first being Jacobson's, which is a family favorite that can never be recreated or beat).  This is based on Bobby Flay's Mesa Grill Potato Salad that I've adjusted and will use any excuse to make it.  

Ingredients:

1 pound new potatoes (8-10 small)

1 cup mayonnaise

1/8 cup Jack Daniels Honey Dijon Mustard

1/2 Tbsp Northwoods Fire from Penzeys or Chipotle

1 Tbsp lime juice

1 green onion (white bulb and 3 inches of green), finely chopped

1/2 medium red onion, thinly sliced

1 small jalapeno pepper, finely diced

2 cloves garlic, finely chopped

2 Tbsp coarsely chopped cilantro

1/4 tsp cayenne

Salt and black pepper

In a large pot of boiling salted water over high heat, boil the potatoes until cooked through, 15-18 minutes.  Drain and slice 1/2 inch thick.

mix this

In a large bowl, combine the mayonnaise, mustard, Northwoods Fire or Chipotle, lime juice, green and red onions, jalapeno, garlic, cilantro, salt and pepper.  Once the mixture is well combined, place the warm sliced potatoes in the bowl and mix carefully folding the mixture until combined.  Season to taste with additional salt and pepper.  Cover and place in refrigerator for an hour, or until ready to serve.  Can also be served immediately, warm.

[beer battered fish tacos]

Batter: 

3 tbsp all-purpose flour

1/8 tsp ground cumin

1/8 tsp salt

1/8 tsp cayenne pepper

1/3 cup beer

2 tsp canola oil (or more if needed, we use a huge skillet, so I do one batch of fish with enough oil to cover the bottom of the pan, but only a thin layer)

Fish:

8 ounces tilapia, cut crosswuse into 1-inch wide strips

Sauce:

1/4 cup mayonnaise

1 tbsp hot sauce

1 tbsp lime juice

2 tsp garlic, chopped

1-2 tbsp chopped fresh cilantro 

Freshly ground black pepper

Milk to thin sauce

Tacos:

8 flour tortillas

1/2 head of green cabbage or lettuce, shredded

Shredded Cheese

Limes (for squeezing on tacos)

Directions:

Combine flour, cumin, salt and cayenne in a medium bowl.  Whisk in beer to create batter.

Coat tilapia pieces in the batter.  Heat oil in a large nonstick skillet over medium-high heat.  Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2-4 minutes per side.  As they're done, place them on a plate with a paper towel to drain the oil.  

In a small bowl, combine the sauce ingredients, except the milk.  After the sauce is combined, add the milk slowly until desired consistency.  (It should be kind of thin so you can easily drizzle it in your taco).

Heat tortillas in microwave for 30 seconds.  Arrange tacos as you'd like, combining fish, sauce, lettuce/cabbage, shredded cheese, lime juice.