BBQ Pulled Pork Sandwiches

3-4 lb. boneless pork roast
2 T. cajun seasoning
2 medium onions, chopped
6 cloves of garlic, minced
3 C beef broth
1 bottle BBQ sauce
honey to taste


Trim as much fat off pork as possible. Sprinkle cajun seasoning on all sides of pork and rub in. Put pork, onions, garlic, and broth in slow cooker and cook on high for 5-6 hours.

Turn temperature down to warm. Leaving pork in the slow cooker, strain out onions and drain out liquid. Break pork apart with a spoon. Add BBQ sauce and honey and stir together. Warm for another hour or so and serve on buns.

8-12 servings

Cornbread Muffins

1/2 cup butter, softened
2/3 cup sugar
1/4 cup honey
2 eggs
1.5 cup flour
3/4 cup cornmeal
1/2 tsp baking powder
1/2 cup milk
1 cup frozen corn, thawed

*Grease a 12 cup muffin tin and pre-heat oven to 400.
*In a large bowl, cream butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder. Stir in milk and corn.
*Spoon batter into muffin tin and bake @ 400 for 20-25 min, or until a toothpick comes out clean. Makes 12

Nutrition Facts
Serving Size 81 g
Amount Per Serving
Calories 244
Calories from Fat 83
Total Fat 9.2g (14%)*
Saturated Fat 4.3g (21%)*
Cholesterol 52mg (17%)*
Sodium 172mg (7%)*
Total Carbohydrates 37.7g (13%)*
Dietary Fiber 1.3g (5%)*
Sugars 18.0g
Protein 4.0g
Vitamin A 7% • Vitamin C 2%
Calcium 2% • Iron 7%
Nutrition Grade C
* Based on a 2000 calorie diet

Creamy Mushroom Sauce

Originally this sauce was intended to be served over slices of polenta, but I recommend it on pork chops or medallions or even over pasta.

1 tablespoon extra-virgin olive oil
1/2 cup minced onion
1 pound mushrooms, such as white or cremini, sliced
2 cups stemmed and sliced shiitake mushrooms (4 1/2 ounces with stems)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup white wine
1/2 cup reduced-fat sour cream
2/3 cup shredded fontina cheese (see Note)
2 teaspoons minced fresh tarragon

Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in mushrooms, salt and pepper, and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes. Pour in wine; bring to a boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes. Stir in sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon. Serve the sauce over the meat of your choice.

NOTE:
If you can’t find fontina, substitute another melting cheese, such as Gruyère or Swiss.

Chocolate Mousse

4 oz Dark Chocolate
2 T Butter
4 Eggs, seperated
1/4 C Heavy Cream
4 T Sugar, seperated
1t Vanilla

Melt chocolate and butter together until just melted, using a double boiler. Remove from heat. Add egg yolks, mix throughly and set aside.

Beat egg whites and 2T of sugar until stiff. Fold into chocolate mixture. Whip cream, vanilla and remaining sugar until stiff. Fold into chocolate mixture. Chill. Serves 6

Notes: The eggs are raw, so use pasteurized if you can find them. You can get away with using Just Whites (like Egg Beaters, but just whites) and skip the yolks if you want. Either way works well. Also, the mousse will set faster in individual servings, so you can have it ready to eat in just 2 hours that way. It is also good spread in a graham cracker crust and topped with whipped cream.

Marinated Flank Steak With Horseradish Sauce

STEAK
1/2 C soy sauce
1/2 C dry white wine
1/2 onion, chopped
3 T chopped fresh rosemary
2 T olive oil
2 garlic cloves, chopped
1 2-pound flank steak, trimmed

SAUCE
1/2 cup sour cream
1 tablespoon plus 1 teaspoon prepared horseradish
2 green onions, chopped

Romaine lettuce leaves

FOR STEAK: Combine first 6 ingredients in glass baking dish. Add steak and turn to coat. Cover and marinate overnight, turning occasionally.

FOR SAUCE: Mix first 3 ingredients in small bowl. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Prepare barbecue (high heat). Drain steak. Season steak with generous amount of pepper. Grill to desired doneness, basting occasionally with marinade, about 6 minutes per side for rare. Transfer steak to plate and let stand at least 15 minutes. (Can be prepared up to 2 hours ahead.) Cut steak across grain into thin diagonal slices. Line platter with romaine leaves. Top with steak. Serve warm or at room temperature with horseradish sauce.

Hummus and Zucchini Soup

1 tsp olive oil
1 small onion
1 pound zucchini, sliced (peeled if you want a paler soup)
2 C veggie or chicken broth
6 oz hummus
Lemon juice, to taste
Salt and pepper, to taste
Finely chopped parsley to garnish (optional)

Heat oil in sauce pan over med heat. Add onion and zucchini and cover. Cook 3 min. Add stock and season lightly with salt and pepper. Bring to a boil, reduce heat and simmer, covered, 20 min. Puree until smooth in a blender or food processor. Add hummus and blend. Return soup to sauce pan and reheat gently over med heat. Taste and adjust seasoning as desired. Sprinkle with parsley, if using, and serve. Serves 4.

NOTES:
A good summer soup, too, served cold.
Serve with flatbread or Naan.

Deb's Tomato Basil Soup

48 oz diced tomatoes (2 of the huge cans)
4 C milk
4 C cream
3 C V8 (or similar)
3 C shredded carrots (about 4 med-lg)
1 large onion diced
1.5 T dry basil
2.5 tsp pepper
2.5 tsp salt
2.5 tsp garlic powder

Bring to a boil.

In a separate bowl, mix 1 C water and 1 C flour. Slowly dump this mixture into the boiling soup and stir without stopping until well incorporated. Simmer for 5 min.

NOTES:
Makes a TON (1.5 gallons)
Use half and half or whole milk instead of cream to reduce calories.

Baked Brie

1 tin of crescent rolls (like Pillsbury)
A small round of Brie
1 can of cranberry sauce

Unroll crescent rolls- do not separate. Pinch cuts together. Put a mound of cranberry sauce in the middle (maybe 1/4 C) and place Brie on top. Fold dough around brie and pinch to seal the seams. Turn over so the seams are under the brie and place on a baking sheet. Bake at 350 for 45 min, serve warm with crackers, bread and fruit.

NOTES:
Try it with gouda instead of brie and leave out the cranberry sauce.

Mom Warwick's Buttermilk Waffles

4 eggs
4 C buttermilk
4 C flour
1/2 C oil
2 tsp baking soda
2 T boiling water

Separate the eggs. Put whites in a small bowl. Put yolks in a large bowl and add the flour and buttermilk. Set aside. Beat egg whites until stiff. Set aside. Transfer beaters to the other bowl and beat until smooth. Add oil and mix thoroughly. Add soda to boiling water and stir. Add to main mixture. Blend well. Fold in egg whites carefully. Proceed to waffle.

NOTES:
We make it with all whole wheat flour.
To reduce recipe figure 1 C flour per person.

Hot Feta Artichoke Dip

14oz can or jar of artichoke hearts, drained and chopped
1 pkg crumbled feta cheese (plain or flavored)
1 C mayo
1/2 C parmesan cheese, shredded
2oz jar pimentos, drained
Garlic, minced- at least 4 cloves, I usually use 6, but I love garlic!

Mix everything together and put in a casserole dish. Bake uncovered at 350 until hot (15-20 min). Serve with breads and crackers.