* indicates new recipe
Slow Cooker Smoked Pork
Slow Cooker Smoked Pork
onceamonthmom.com
2.5 pounds boneless Boston butt pork roast or same weight of boneless country-style pork ribs
1/8 cup paprika
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1/2 tablespoon garlic powder
1/2 tablespoon dry mustard
1/4 cup liquid smoke
Cut the pork butt into 2- to 3-inch chunks (if using ribs, don't cut) and place in gallon freezer bag. Sprinkle the meat with the rub, shaking the bag to coat evenly. Add liquid smoke. Freeze. Include buns the day of the swap.
Serving Day:
Thaw. Cook in slow cooker 10-12 hours on low or 5-6 hours on high, until meat is pull-apart tender and reaches desired doneness. Shred meat. Serve with your favorite warmed barbecue sauce.
onceamonthmom.com
2.5 pounds boneless Boston butt pork roast or same weight of boneless country-style pork ribs
1/8 cup paprika
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1/2 tablespoon garlic powder
1/2 tablespoon dry mustard
1/4 cup liquid smoke
Cut the pork butt into 2- to 3-inch chunks (if using ribs, don't cut) and place in gallon freezer bag. Sprinkle the meat with the rub, shaking the bag to coat evenly. Add liquid smoke. Freeze. Include buns the day of the swap.
Serving Day:
Thaw. Cook in slow cooker 10-12 hours on low or 5-6 hours on high, until meat is pull-apart tender and reaches desired doneness. Shred meat. Serve with your favorite warmed barbecue sauce.
Million Dollar Ham Sandwiches
Million Dollar Ham Sandwiches:
12 small BAKERY buns (or 8 larger) - should fit nicely in 9x13" pan
1/2 pound ham or turkey - have the deli package in 1/2-pound packages for you
12 Slices of provolone cheese
Prepare sandwiches and wrap in foil. Place in a gallon freezer bag.
On stovetop:
4 tablespoons brown sugar
1 cup melted butter
2 teaspoons poppy seeds
1 teaspoon Worcestershire sauce
2 teaspoons yellow mustard
Mix all ingredients together on the stovetop. Cool and then place in quart freezer bag.
Serving day:
Thaw sandwiches and sauce. Unwrap sandwiches and place in a 9x13 glass baking dish. Run sauce bag under warm water to liquify if necessary and then pour over buns. Cover pan with foil and let marinate in refrigerator for at least 2 hours. Remove from fridge and bake covered at 350 degrees for 20-30 minutes. Uncover and bake for 5more minutes. Cut large sandwiches in half to serve.
12 small BAKERY buns (or 8 larger) - should fit nicely in 9x13" pan
1/2 pound ham or turkey - have the deli package in 1/2-pound packages for you
12 Slices of provolone cheese
Prepare sandwiches and wrap in foil. Place in a gallon freezer bag.
On stovetop:
4 tablespoons brown sugar
1 cup melted butter
2 teaspoons poppy seeds
1 teaspoon Worcestershire sauce
2 teaspoons yellow mustard
Mix all ingredients together on the stovetop. Cool and then place in quart freezer bag.
Serving day:
Thaw sandwiches and sauce. Unwrap sandwiches and place in a 9x13 glass baking dish. Run sauce bag under warm water to liquify if necessary and then pour over buns. Cover pan with foil and let marinate in refrigerator for at least 2 hours. Remove from fridge and bake covered at 350 degrees for 20-30 minutes. Uncover and bake for 5more minutes. Cut large sandwiches in half to serve.
Ultimate Steakhouse Burgers
Ultimate Steakhouse Burgers
3 slices sandwich bread, crusts removed and discarded, remaining bread cut into ½ inch pieces (about 2 cup)
1/2 cup milk
3 lbs lean ground beef
2 teaspoons salt
1 teaspoon pepper
4 large garlic cloves, very finely minced
Place bread in small bowl, add milk, and let mixture sit until saturated, about 5 min. Using fork, mash bread and milk until it forms smooth paste. Break up beef into small pieces in medium bowl, Season with salt and pepper, then add garlic and bread paste. Mix well. Place in labeled gallon freezer bag. Freeze flat.
Ultimate Steakhouse Burgers
Thaw. Form into burger patties. Oil cooking grate and grill burgers over very hot fire, without pressing down on them, until well seared on both sides, 7 to 10 minutes. Alternately, these can be broiled or done on the stovetop.
3 slices sandwich bread, crusts removed and discarded, remaining bread cut into ½ inch pieces (about 2 cup)
1/2 cup milk
3 lbs lean ground beef
2 teaspoons salt
1 teaspoon pepper
4 large garlic cloves, very finely minced
Place bread in small bowl, add milk, and let mixture sit until saturated, about 5 min. Using fork, mash bread and milk until it forms smooth paste. Break up beef into small pieces in medium bowl, Season with salt and pepper, then add garlic and bread paste. Mix well. Place in labeled gallon freezer bag. Freeze flat.
Ultimate Steakhouse Burgers
Thaw. Form into burger patties. Oil cooking grate and grill burgers over very hot fire, without pressing down on them, until well seared on both sides, 7 to 10 minutes. Alternately, these can be broiled or done on the stovetop.
July Supper Swap - Tuesday, July 19
Spaghetti Casserole - Sara Danzinger
Italian Chicken with Angel Hair Pasta - Dana Dinndorf
Ultimate Steakhouse Burgers* - Jen Ries
Million Dollar Ham Sandwiches* - Jeni Messner
Italian Hot Beef - Sada McGrath
Montreal Chicken Breast - Kate Stower
* indicates new recipe
Italian Chicken with Angel Hair Pasta - Dana Dinndorf
Ultimate Steakhouse Burgers* - Jen Ries
Million Dollar Ham Sandwiches* - Jeni Messner
Italian Hot Beef - Sada McGrath
Montreal Chicken Breast - Kate Stower
* indicates new recipe
Basic Grilled Turkey Burgers
Basic Grilled Turkey Burgers
- 2 lbs ground lean turkey
- 1/2 small onion, minced
- 2 tbsp fresh chopped basil
- 2 tbsp fresh chopped parsley
- 1 tbsp Dijon mustard
- 1 tbsp mayo
-1 tbsp Worcestershire
- 1 tbsp hot sauce
- 1/2 tsp ground pepper
- salt to taste
Combine the turkey with the onion, parsley, basil, mayo, mustard, Worcestershire sauce, hot sauce, salt and pepper in a large bowl. Mix well using clean hands being careful to not over mix or the patties will be too sloppy. Flash freeze on wax paper.
Serving Day:
Thaw and grill on a lightly oiled rack over medium-high until they are cooked through, usually 6-7 minutes each side. Remove from grill and let set 5 minutes.
For a even juicier burger, brush burger with orange marmalade before grilling.
- 2 lbs ground lean turkey
- 1/2 small onion, minced
- 2 tbsp fresh chopped basil
- 2 tbsp fresh chopped parsley
- 1 tbsp Dijon mustard
- 1 tbsp mayo
-1 tbsp Worcestershire
- 1 tbsp hot sauce
- 1/2 tsp ground pepper
- salt to taste
Combine the turkey with the onion, parsley, basil, mayo, mustard, Worcestershire sauce, hot sauce, salt and pepper in a large bowl. Mix well using clean hands being careful to not over mix or the patties will be too sloppy. Flash freeze on wax paper.
Serving Day:
Thaw and grill on a lightly oiled rack over medium-high until they are cooked through, usually 6-7 minutes each side. Remove from grill and let set 5 minutes.
For a even juicier burger, brush burger with orange marmalade before grilling.
June Supper Swap - June 21
Sticky Drunk Pig on a Stick Sara Danzinger
Catalina Chicken Sada McGrath
Blue Cheese Burgers* Jen Ries
Ritz Chicken Dana Dinndorf
Sweet & Sour BBQ Chicken Kate Stower
Basic Grilled Turkey Burger* Jeni Messner
* new recipe
Catalina Chicken Sada McGrath
Blue Cheese Burgers* Jen Ries
Ritz Chicken Dana Dinndorf
Sweet & Sour BBQ Chicken Kate Stower
Basic Grilled Turkey Burger* Jeni Messner
* new recipe
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