Suggested by Rachael - Pulled Pork Sandwiches

Tonight we are trying out Asian Pulled Pork Sandwiches from the latest issue of Family Fun. I am subbing beef though because that's what I had.

1/2 cup low sodium soy sauce
1/2 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
1/4 cup honey
3 cloves garlic, minced
1 1/2 tablespoons peeled and grated fresh ginger (I am subbing ground ginger)
2 teaspoons dark sesame oil
1 1/2 teaspoons Chinese five spice powder
4 pounds boneless Boston butt pork roast, trimmed of fat and cut into 2 inch chunks (I am subbing beef and only using 2 pounds of meat)
10 buns

Add everything but meat and buns to crockpot and whisk to combine. Add meat and coat. Cover and cook meat on low 8 hours.Remove meat from crockpot with a slotted spoon and shred. Return meat to the crockpot, stir in sauce, then serve on buns.

I am making slaw and corn with it.

Suggested by Rachael - Anthony's Lime Chicken with Pasta

Anthony's Lime Chicken with Pasta


I got penne for the pasta. Some of the reviews were saying not to bread the chicken so I may not.

French Dip-ish Sandwiches, from Alison

French Dip-ish Sandwiches

ingredients

1 can beef broth (I used low sodium)
1 pound sliced deli roast beef
8 slices provolone cheese
4 kaiser rolls, split

method

Preheat oven to 350 degrees F. Open the rolls and lay out on a baking sheet. Heat broth over medium-high heat. Place the roast beef in the broth and warm for 3 minutes (I did this in 2 batches). Divide meat on rolls, then top with provolone and the top half of the roll.Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve with small bowls of the warm broth for dipping.

Kris's Couscous

For the couscous, I used a box of Near East plain style couscous and prepared it as following:

- 2 shallots, finely minced
- 2 cloves garlic minced
- 1 TBSP olive oil
- 2 cups chicken broth with 1 extra bouillon cube thrown in
- 1/2 teaspoon fresh cracked pepper
- 1 10 ounce box Near East plain couscous

In medium saucepan, I sauteed the shallot and garlic in the olive oil. Once the shallot and garlic were soft and fragrant, I added the chicken broth/bouillon cube and brought to a boil. Once boiling, I added the couscous and finished the cooking per package directions...

Chermoula Marinade, from Kris

Moroccan style fish Marinade called a "Chermoula" (thanks to Weight Watchers Cookbook - with a little touch of Kris added).

- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup flat leaf parsely, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh lemon juice
- 1 TBSP lemon zest
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 1 TBSP smoked paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon salt
- 1/2 teaspoon fresh cracked pepper

The recipe called to put this on whole fish (white flesh fish, recommended red snapper, striped bass or trout). Instead, I put them over some boneless, skinless Mahi Mahi fillets. I marinated them for about 6 hours. Then, cooked them over a medium hot grill. I think that this would be awesome on a Halibut fillet as well.

Suggested by Mandy - Chicken Diablo

Chicken Diablo
Serves 8

For the marinade:
3 ounces blended oil (10 percent olive oil, 90 percent canola)
5 ounces Grey Poupon mustard
3 ounces lemon juice
1 tablespoon chopped parsley
1/4 teaspoon crushed red pepper
1/4 teaspoon salt

For the sauce:
1 46-ounce can chicken broth
1/4 pound margarine or butter
3/4 cup all-purpose flour
3 ounces lemon juice
4 ounces Grey Poupon mustard
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 pound fresh mushrooms, sliced
1 tablespoon chopped parsley

For the chicken:
8 boneless, skinless chicken breasts
2 pounds fresh angel hair pasta

For the chicken:

In a mixing bowl large enough to hold all of the chicken, whisk together the marinade ingredients. Add the chicken and coat thoroughly. Cover and refrigerate. Can be done 1-2 days in advance, or 2-4 hours ahead. Preheat oven to 375 degrees. Bake the chicken flat on a sheet pan for 12-15 minutes, until thoroughly cooked.

For the sauce:

Melt the margarine and whisk with the flour to make a light roux. Heat gently about 5 minutes, whisking occasionally. In a separate pot, add mushrooms and lemon juice to chicken broth and bring to a boil. Simmer, and thicken with the roux, using a whisk to mix. Add remaining sauce ingredients, except the parsley. Keep warm until serving.

To finish:

Bring 2 gallons of water to a boil to cook the pasta. Cook pasta and drain. Toss in a pot with the sauce. Add parsley and pre-plate pasta or pour into a large serving bowl. Top pasta with cooked chicken breasts and garnish with parsley sprigs.

Grilled Veggie Pasta, from Kris

Recipe for grilled veggie pasta:

-spend Saturday morning at the farmers market and get a shitload of fresh veggies that your family loves (today, ours are beets, carrots, zucchini, mushrooms, red onions, asparagus).
-slice and marinate veggies with some olive oil, salt, pepper
-grill over medium hot grill in veggie basket until they are done.
-cook and drain 1 pound penne pasta per package instructions
-Mix grilled veggies with pasta, top with parmesan cheese and dressing (recipe to follow).

Serve hot or cold.

Dressing for pasta:
- 1/4 cup olive oil
- 4 cloves garlic finely minced
- juice of 2 lemons
- 1/4 tsp lemon zest
- salt and pepper to taste

In small skillet, heat olive oil over medium heat. Add garlic and lemon zest and turn off heat. Allow garlic and lemon to cook and infuse into warm oil (about 3 - 4 minutes). Add lemon juice and whisk until blended. Add salt and pepper to taste. Pour over pasta and mix well. This pasta is one of my favorites to make in the summer. It's totally refreshing on a hot summer day. Even if it is served warm! The lemon just wakes up the senses.... I might go try to steal some lemons from my neighbors tree.