Herb Marinated Pork Roast

http://www.foodnetwork.com/recipes/ina-garten/herb-marinated-pork-tenderloins-recipe.html

Mustard Dressing

1 1/2 teaspoons dry mustard (this is a powder)
1/4 cup sugar
3 cloves garlic
2 tablespoons red wine and
1/3 cup white wine vinegar
1/2 teaspoon oregano
pinch crushed red pepper flakes
salt & pepper to taste
1/2 cup canola oil
1/4 cup extra virgin olive oil

Put all that in a jar or container or something and shake it up.

Refrigerate

ONE POT ANDOUILLE SAUSAGE SKILLET PASTA

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Yield8 servings

This incredibly cheesy pasta dish easily comes together in less than 30 minutes in one skillet - even the pasta gets cooked right in the pan!

INGREDIENTS

• 2 tablespoon olive oil
• 4 cloves garlic, minced
• 1 onion, diced
• 1 (12.8-ounce) package SPICY smoked andouille sausage, thinly sliced
• 4 cups chicken broth
• 2 (14.5-ounce) can rotel diced tomatoes
• 1 cup milk
• 16 ounces elbows pasta
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded pepper jack cheese

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
• Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
• Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
• Serve immediately.

Adapted from DamnDelicious.net

Olive Garden Chicken Marsala

Olive Garden Chicken Masala

• Author: CopyKat Recipes
• Recipe Type: Chicken Recipes, Copycat Restaurant Recipes, CopyKat Recipes, Favorite Recipes
• Prep time: 10 minutes
• Cook time: 30 minutes
• Serves: 4

Chicken Marsala is so easy to make, and you come of cooking like a professional chef with this dish.

Ingredients

• 1/4 cup cake flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/4 cup oil
• 4 tablespoons (1/2 stick) butter
• 4 boneless, skinless chicken breast halves
• 1 cup sliced fresh mushrooms
• 1 medium onion, sliced thin (optional)
• 1/2 cup dry Marsala wine

Instructions

Combine the flour, salt, pepper, and oregano and blend well. Heat the oil and butter in a large skillet over medium heat until bubbling lightly. Dredge the chicken in the flour mixture and shake off the excess. Cook the chicken for about 2 minutes on the first side, until lightly brown. After you turn the breasts to the second side to cook, add the mushrooms and onion (if using) around the chicken pieces. Cook for about 2 minutes more, until the chicken is lightly browned on the second side. Stir the mushrooms. Add the wine, cover the pan, and simmer for about 10 minutes, until the chicken is cooked through.

Pulled Pork Recipe

Via Food Network Kitchen

Total Time:
8 hr 30 min
Prep:
15 min
Cook:
8 hr 15 min

Yield:4 servings
Level:Easy 
CATEGORIES 
Pork Sandwich Slow Cooker
Ingredients
3 tablespoons light brown sugar
2 teaspoons hot paprika
1 teaspoon mustard powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 3 -to-4-pound boneless pork shoulder, trimmed of excess fat
2 teaspoons vegetable oil
1/2 cup apple cider vinegar, plus more to taste
3 tablespoons tomato paste
6 potato buns
Barbecue sauce and prepared coleslaw, for serving
Directions
Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.

Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.

Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.

Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

RR Corned Beef Recipe

INGREDIENTS

• 1 5-pound point brisket, trimmed
• For the brine:
• 4 quarts water, divided
• 1/2 pound Kosher salt
• 1 cup dark brown sugar
• 2 tablespoons pink curing salt aka Prague powder, optional – this gives the meat its characteristic pink color 
• 1/4 cup store-bought pickling spice blend or make your own: 4 crumbled dry bay leaves, 8 to 10 juniper berries, 1 tablespoon cracked black peppercorns, 2 teaspoons cracked allspice berries, 1 tablespoon dry thyme, 1/2 tablespoon each mustard seed and coriander seed 
• 4 large cloves garlic, crushed 
• 1 quart chicken stock 
• 2 large carrots, coarsely chopped
• 4 large ribs celery with leafy tops, coarsely chopped
• 2 to 3 large onions, cut into quarters
• 1 cabbage, cut into wedges
• Rye and pumpernickel or marble rye breads and brown mustard, for serving

PREPARATION

Pat meat dry and pierce meat all over on both sides with tip of skewer or small sharp knife tip.  

Bring 1 quart water to a boil and add salt, sugar, pink salt and pickling spices. Stir to dissolve salts and sugar into the liquid. Let cool (I put my pot outside to quick cool).  

In a large, 2-gallon plastic bag. combine the cooled brine base with remaining 3 quarts water. Add meat, remove all the air and seal bag. Place on a tray in the fridge and weigh meat down under a second tray to keep it submerged. Refrigerate for 5 days, turning meat once a day.  

To cook, remove meat from brine and pat dry. Add to Dutch oven with 1 quart chickenstock then add enough water to cover the meat by an inch. Add carrots, celery and onion, and bring to boil. Cover, reduce heat to low and simmer for 2 hours. Add cabbage and simmer another 30-40 minutes.

Remove vegetables to a warm platter, slice meat and top with stock to keep moist. Serve with bread and mustard alongside.

Turkey Taco Meat

yield: 4 SERVINGS
INGREDIENTS:
2 tablespoons olive oil
1/2 cup diced onion
1 cup diced carrot
1 cup diced zucchini
1/2 cup diced green bell pepper
1/2 lb. lean ground turkey {97/3 or 99/1}
1 envelope taco seasoning
1/2 cup water

DIRECTIONS:
In deep skillet, saute veggies in olive oil for 5-7 minutes or until they start to tenderize. Stir in ground turkey and break apart into smaller pieces. Once turkey is completely cooked, stir in taco seasoning and water. Let it cook down until most of the water has evaporated, about 3 minutes. Reduce heat to low and keep warm until you are ready to serve.