A few weeks ago I was shopping with my mother-in-law. We went into Williams-Sonoma because both of us love to cook. I absolutely love this store. Every time I go there I want to buy everything and try everything. There are so many wonderful items there that I'm sure I can't live without. While my mother-in-law and I were in the store they had a sample for Tiki Pulled Pork. It was absolutely delicious. They were sampling their Tiki Pork Starter. This starter is a mixture of flavors including: pineapple, apple cider vinegar, brown sugar, garlic, soy sauce and red pepper, to name a few. The bottle says it is "A smoky-sweet blend of pineapple, soy and spices for preparing Hawaiian-style pork." and yes it reminded me of the delicious pork served in Hawaii.
This Pork Starter is super easy as well. All you need is 3lb of pork. Brown the pork on all sides. Then place it in a slow cooker, pour the Pork Starter over it and cook on low for 8 to 10 hours. Then shred the pork and serve.
I served my Pulled Pork on homemade dinner rolls and broccoli coleslaw. These finally touches really added to the pork very satisfying sandwich.
TANGY COLESLAW DRESSING
1 c. mayonnaise
2 tbsp. milk
6 tbsp. white vinegar
3 tbsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. milk
6 tbsp. white vinegar
3 tbsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
Mix 2 tablespoons milk with mayonnaise. Add remaining ingredients and stir well. Stir in the broccoli coleslaw. Chill before serving
Chicken Cordon Bleu Sandwich
I needed a easy inexpensive meal for tonight. My husband and I are trying to save money so we have money to buy a house once my husband graduates from college in December. I found this recipe on allrecipes.com. It sounded like it would still be a satisfying meal even though it was inexpensive. I was eager to try it and after dinner I was so glad I did. It was an excellent twist on the traditional Chicken Cordon Bleu.
Ingredients
2 slices breadbutter
2 slices Swiss cheese
2 slices cheddar cheese
4 cooked chicken tenderloins
4 slices deli smoked ham
Directions
Saute the chicken tenderloins in a little bit of Olive Oil and Butter in a skillet. Make sure to season the chicken with salt and pepper.Spread butter on the outsides of the bread slices. Then layer sandwich as follows: Bread slice, Swiss cheese slice, slice of ham, 2 chicken (cut the tenderloins in half to fit on the bread), slice of ham, cheddar cheese slice, bread slice. Repeat for second sandwich.
In a small skillet over medium heat, or I used my Cuisinart Panini and Sandwich Press, grill sandwich until meat is heated through and cheese has melted.
Cut in half and serve. They are best if you let them cool for a few minutes before serving.
Chicken Pot Pie
Tonight I found a Chicken Pot Pie recipe from allrecipes to alter to my husband's and my liking. For this recipe you could use a ready-made pie crust dough. I decided to use a home made pie crust that you can find under my dessert tab.
Chicken Pot Pie Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup potato
1/2 cup sliced celery
1/3 cup butter
1 tablespoon minced onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery salt
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, potato, and celery. Add chicken broth to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until butter is melted and bubbly. Stir in flour, salt, pepper and celery salt. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. 5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. With 10 minutes left of cooking pull out pie and brush crust with butter. Return to oven and continue cooking. Cool for 10 minutes before serving.
