Recipe Overload

Working on updating my recipe section of the old home binder. I generally find recipes on allrecipes.com and on pinterest. I tried to link these up to where they came from when I could remember it. But I thought I'd share, since I have them all typed up anyhow. These are all recipes I have actually tried out myself and Hubby has given the stamp of approval. Hope you enjoy!

Pulled Pork Sandwiches with Beer Cheese (link)
Leftover pulled pork

2 T. unsalted butter
2 T. flour
2/3 c. beer
1/3 c. milk
6 oz. freshly grated white cheddar cheese
8 slices whole grain bread
softened butter for spreading

To make the beer cheese sauce, heat a small saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir for 1-2 minutes until golden and fragrant and bubbly. Add in beer and milk, whisking well to combine, then reduce heat to low and add cheese, stirring until totally melted and smooth. Keep over low heat and stir every few minutes while assembling sandwiches.

Heat an electric skillet or griddle over medium heat. Butter the outside sides of each slice of bread. Place 4 slices butter-side down on the skillet, then top with a few handfuls of pulled pork. Cover in cheese sauce, then top with the other slices of bread, butter-side up. I cooked these grilled cheeses a lot quicker than the others I usually make since the cheese is already melted. As long as the pork and cheese sauce is warm, cook these until each side is deeply golden and crispy, about 2-3 minutes.

Serves 4

Grilled Cheese Sandwich...

Williams-Sonoma Peanut Butter Chicken Curry

This recipe is out of my Williams-Sonoma Chicken Cookbook. The original recipe uses thighs, but I don't care for them, so I used cut up breast meat instead and consequently didn't need to cook it for nearly as long. The recipe below is my version.

Prep. Time: 10 min.
Cook Time: 35 min.
Total: 45 min.
Serves: 4

2-3 T. canola oil
2 large chicken breasts, cut into 1" cubes
salt and fresh ground pepper
2 carrots, sliced 1/2" thick
2 celery stalks, sliced 1/2" thick
2 shallots, chopped
2 T. peeled and grated fresh ginger
2 cloves garlic, minced
2 t. curry powder
1 1/2 c. chicken stock
1/2 c. peanut butter
1 c. coconut milk
2 T. cornstarch
1 c. white rice, cooked

Be sure you have all your ingredients very near at hand and ready to dump in the pan. Once you get going, things move fast!

In large deep skillet or dutch oven, heat oil over medium high heat. Add chicken and brown on all sides, about 6 minutes. Transfer to plate and season with salt and pepper.

Add carrots and celery and cook uncovered until softened, stirring occasionally, about 5 minutes. Add shallots, ginger, and garlic. Cook until shallots soften, about 1 minute. Add curry, stir 15 seconds, then pour in stock.

Return chicken to pot. Raise heat to high and bring to a boil. Reduce heat to medium and simmer uncovered until chicken is no longer pink inside, about 10 minutes. (If you want the chicken to be more tender, add more broth and let it simmer longer, say...30 minutes.)

Stir in peanut butter. Then add coconut milk and cornstarch. Bring to boil, then remove from heat. Serve over rice.

Stir-fried snow peas make a great green side.

Crock Pot Version

Chili

From my Taste of Home Cookbook

Serves 12
Cook Time: 15 min.
Crockpot Time:  4-5 hrs.

1 1/2 lbs. ground beef
1/2 c. chopped onion
2 t. minced garlic
2 16 oz. cans kidney beans, drained
2 15 oz. cans tomato sauce
2 14 oz. cans stewed tomatoes, cut up
1 c. water or even better: beef broth
2 bay leaves
1/4 c. chili powder
1 T. salt
1 T. brown sugar
1 T. dried basil
1 T. Italian seasoning
1 T. dried thyme
1 T. pepper
1 t. dried oregano
1 t. dried marjoram
shredded cheddar
fritos

In large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in everything else. Cover and cook on low 4-5 hrs. Discard bay leaves. Top with chips and cheese.

Maui Chicken and Rice

Serves 6
Prep. Time: 15 min.
Crockpot Time: 4-6 hrs.

6 chicken breast halves
2 T. oil
14 1/2 oz. can chicken broth
20 oz. can pineapple chunks
1/4 c. vinegar
2 T. brown sugar
2 t. soy sauce
1/2 t. minced garlic
1 green bell pepper, chopped
3 T. cornstarch
1/4 c. water

Brown chicken in oil. Transfer chicken to slow cooker. Combine remaining ingredients and pour oven chicken. Cover and cook on high 4-6 hours. Serve over rice.

Pulled Pork Sandwiches

Serves 8
Cook Time: 6 hours in crockpot

1 pork shoulder
1 c. water
2 batches of Sweet and Easy BBQ Sauce or just a bottle of your favorite stuff
hamburger buns

Place pork and water in crockpot and cook on low for 5 hours. Then remove from crockpot and pull apart, removing the fatty parts if you like. Put the pulled pork back into the crockpot with 1 batch of BBQ sauce and cook on low for 1 more hour. Serve on hamburger buns and allow folks to drizzle even more BBQ sauce on top if they want.

White Chili

Serves 6
Cook Time: 6 hrs. in crockpot

4-6 chicken breasts, cooked and shredded
(3) 16 oz. cans Great Northern beans
16 oz. jar hot salsa
8 oz. shredded pepper jack cheese
1/2 onion, chopped
2 c. chicken broth
4 c. frozen corn
2 T. minced garlic
salt and pepper to taste

Dump in crockpot and cook on low for 6 hours. Serve with tortilla chips and more shredded pepper jack cheese. And with cornbread as a side.