BBQ Pork pulled Sandwiches

Recipe from: Melanie A.

INGREDIENTS
3 pounds boneless pork shoulder
Garlic powder
Onion powder
Kosher salt
Black pepper
Liquid smoke
1 (14 ounce) can beef broth
1 (18 ounce) bottle barbeque sauce
Sandwich rolls (about 12)
Thick-cut dill pickle slices
Memphis-Style Coleslaw (recipe is in side dishes)

DIRECTIONS
Rinse pork roast well in cold water and trim off excess fat. Pat dry. Sprinkle roast with seasonings and liquid smoke; place pork in your slow cooker. Add beef broth and cook on low for 8-10 hours, or until meat shreds easily.

When the roast is cooked, drain liquid and return to the slow cooker. Shred roast with two forks (it should fall apart easily). Pour bbq sauce over meat until it's well-incorporated but not soupy. Return the lid to the crockpot and heat through.

When ready to serve, slice rolls and add meat. Top with coleslaw and a few slices of dill pickle.

Chicken Pot Pie

Recipe from: Melanie A.

INGREDIENTS
1 large boneless, skinless chicken breast
1/2 cup sliced carrots
1/2 cup frozen green peas
1 medium potato, peeled and cubed
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/4 teaspoon poultry seasoning
1 3/4 cups chicken broth
2/3 cup milk
1 recipe pastry for a 9 inch double crust pie

DIRECTIONS
Preheat oven to 400 degrees F (220 degrees C.)

In a large pot combine chicken, carrots, peas, and potato. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. Shred chicken.

In a medium saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, celery seed, and poultry seasoning. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Pour sauce over chicken mixture to combine.

Pour filling into pastry lined deep dish pie pan. Cover with second crust, crimp the edges, and make several small slits to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Honey Mustard Chicken Sandwiches

Recipe From: All recipes

1/3 cup honey or dijon mustard
1/4 cup honey
2 TBS mayonnaise
1 tsp steak sauce

1)Preheat grill to medium.
2) Reserve some of the sauce for the sandwiches.
3) Baste or dip the chicken in the sauce.
4)Grill.
5) Cut the chicken into chunks and serve on hoagie bread with lettuce, tomato, onion, olives, pickles......
6) Add the rest of the sauce on your sandwiches with some ranch dressing.

Cafe Rio Pork

Recipe from: Melanie A.

1 (3 lb) pork roast
1 (16-ounce) bottle salsa
2 c brown sugar
1 (12-20 ounce) can Coca Cola

Put roast in crock-pot, fill half way with water. Cook on high for 5 hours. Take pork out and shred with fork. Drain liquid and add pork back to crock pot. Mix coke, brown sugar, and salsa; pour over roast. Cook on high 3 more hours.

Chicken Pot Pie

Recipe from Judy S.

2 chicken breasts, cooked
4 Tbs butter
4 TBS flour
1/2 tsp salt and pepper
1/4 tsp thyme
1 cup bouillon (2 tsp bouillon with 1 cup water and 1 cup milk)
1/2 cup potatoes
1/2 cup peas
1/2 cup carrots
1/2 cup corn

1) brown butter, flour and seasonings in pan
2) add bouillon and stir until thick
3) place your pie dough in bottom of pie pan. Add veggies and chicken.
4) pour over sauce.
5) Bake at 375 for 30-40 minutes

Crockpot Chicken

Recipe from Mom W.

6 chicken breasts
Adobo and pepper (or garlic salt)
3 cans cream of chicken soup
1 1/2- 2 cans water

Brown chicken with adobo and pepper. place in crockpot with cream of chicken and water.

Spicy Shredded Chicken Sandwiches

recipe from Amanda W.

7 chicken breasts
2 cans rotel diced tomatoes and green chilies
1 tsp pepper
1 tsp salt
1 tsp chili powder
1 tsp garlic salt
1 tsp cayenne pepper
1 dash Tabasco sauce
lime juice to taste

Throw everything in crockpot. Serve on sandwich or hamburger buns.

White Chili Chicken

1/2 c chopped onion
1 tbsp olive oil
1 1/2 c cooked chicken
1/2 c chicken broth
2 (15 oz) cans cannelloni beans, undrained
1 tsp dried cilantro/ oregano
1/4 tsp ground celery seed
1/4 tsp celery salt
1 (12 oz) bottle green taco sauce (La Victoria)
1 1/2c shredded mozzarella cheese

In large 2 qt saucepan, cook and stir onions in olive oil until tender and translucent. Add chopped chicken, mixing thoroughly. Add chicken broth and stir in beans, seasonings and bottle of taco sauce. Simmer over medium heat for 10 minutes, gently stirring occasionally. Just before serving, stir in 1 c mozzarella cheese. Top each serving with remaining cheese and salsa.

Poppy Seed Chicken

recipe from Heather D.

Chicken
1 1/2 c. sour cream
1 c. reserved broth
1/4 c. melted margarine
2 cans cream of chicken soup

Boil 3-5 pieces of chicken. Cut chicken into bite-size pieces. Put in bottom of pan. Mix remaining ingredients and pour on top of chicken.

Topping:
1/2 c. melted margarine (or butter)
2 T. poppy seed
1 1/2 c.-2c. Chicken in a Biscuit crackers

Pour crumbs of crackers over top then put on poppy seed. Pour butter on top of everything. Bake at 350 for 20 minutes.

Lasagna

recipe from Joanna L.

1 package of pasta
1 jar of spaghetti sauce
1 lb ground beef
15 oz of ricotta cheese
2 eggs
1/2 cup Parmesan cheese
3 cups shredded mozzarella cheese

Grease pan. Mix together the ricotta cheese with the eggs and Parmesan. Spread sauce on bottom of pan and layer it with noodles. Spread ricotta cheese on top. Spread a layer of spaghetti sauce. Add meat then put a layer of mozzarella cheese. Repeat layers.

Bake at 350 for 45-60 minutes or until the cheese is bubbly.

Chicken Salad Sandwiches

Recipes courtesty The Mormon Cookbook

INGREDIENTS:
4 c cooked and cubed chicken breasts
1 c chopped celery
2 t grated onion or finely chopped green onion
1 (20-ounce) can pineapple tidbits, drained
1/2 c seedless red or green grapes, cut in half
2/3 c mayonnaise
1 t salt
1/8 t pepper
20 small croissants

DIRECTIONS:
Combine chicken, celery, onion, pineapple, and grapes in a large bowl. In a separate bowl, mix together mayonnaise, salt, and pepper. Fold dressing into chicken mixture until well coated.

Makes 8 cups of filling. Fills 20 small croissants.

Lemon Cream Pasta with Chicken

Recipe and image courtes My Kitchen Cafe










INGREDIENTS:
3 cups shredded or cubed Lemon Garlic Chicken
1 tsp garlic powder
1/2 tsp black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package rigatoni pasta
2 cups heavy cream
2 tsp grated lemon zest
1/2 cup parmesan cheese, shredded

DIRECTIONS:
In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.

Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving. Makes 6 servings.

Lemon and Garlic Grilled Chicken

Recipe and image courtesy My Kitchen Cafe

INGREDIENTS:

Juice of 1 lemon, approximately 3 Tbsp

3 Tbsp olive oil

1 tsp minced garlic, about 2 medium cloves

1 tsp salt

1/4 tsp pepper

1/2 tsp dried oregano

1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

DIRECTIONS:

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I'll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

Steak Marinade

Recipe from My Kitchen Cafe

INGREDIENTS
1 cup soy sauce
1/2 cup brown sugar
1/2 cup apple cider vinegar
1/2 cup pineapple juice
3 garlic cloves, crushed or finely minced

DIRECTIONS
Combine all ingredients thoroughly and use as marinade. If marinading steaks, marinade the meat overnight (about 12-14 hours) before grilling.

Chilis Fajitas

Recipe from Chilis

Marinade:
¼ cup fresh lime juice (about 3-4 limes)
1/3 cup water
2 tablespoons vegetable oil
2 large cloves garlic, minced
1 teaspoon salt
3 teaspoons apple cider or red wine vinegar
2 teaspoons soy sauce
½ teaspoons chili powder
½ teaspoon cayenne pepper
½ teaspoon liquid smoke (this is NOT optional)
¼ teaspoon black pepper
1/8 teaspoon onion powder

Fajitas:
1 1/2 pounds chicken breasts (about 3 large chicken breasts)
1 yellow onion, cut into thin strips
1 green pepper, cut into thin strips
1 red (or orange) pepper, cut into thin strips
1 teaspoon soy sauce
2 tablespoons water
½ teaspoon fresh lime juice
dash of salt and pepper

Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.

After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 4-5 minutes per side (I use my indoor grill pan usually). Remove from pan and tent with foil to keep warm.

In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream...the options are endless.