My friend Debra suggested that I put up a Recipe of the Week. I thought about it and I think it's a great idea. So, if you have any favorite recipes that you don't mind me putting on the blog, just shoot me an e-mail and I will post it.
Hawaiin BBQ
(Many thanks to G.W. for sharing this one-I made it Tuesday night and it was a hit!)
Here is what you need to start:
2 pork loins (I used 4 because I had 2 guests for supper)
1 large can of chunk pineapple in juice
Liquid smoke
1-2 bottles of your favorite BBQ sauce (Regular, not smoked or spicy)
salt and pepper
And the best thing of all:
Your Crockpot
Place pork loins in crock pot. Salt and pepper them well. Open up your pineapple and drain just the juice into the crockpot on the pork loins. Drop about 3 or 4 shakes of liquid smoke (as many as you like) in and cover. Cook on low for 8 hours or high for 4 hours.
After cooking, drain the juice out of the crockpot. Shred your pork. Place your pork back into the crockpot and then pour your BBQ sauce in. Cook on low for about 10-20 minutes to heat the sauce thru. Serve.
Suggestions:
I shredded my pork (Logan helped and ended up snacking as he shredded) and placed it back in the pot. I poured one bottle in and looked to see if all was coated. I had a lot of pork so I ended up using 1/2 of the other bottle. I turned my crockpot to "warm" because we had something to do. By the time we got back, about 2 hours, the BBQ was warmed thru on the pork. Very good.
Those left over pineapple pieces would be good on the sandwich as well. If you want some more texture to it.
I am not a big fan of BBQ, but this was awesome. James (who loves BBQ) said it was very good. Everyone enjoyed it because we only had a little bit left for James to have for his lunch the next day.
Send me your recipes thru my e-mail or post them on a comment here. I will post them (and give you the credit you deserve).
Try this recipe soon and let me know your take on it.
1 comments:
Capellini Caprese
1/2 lb. capellini or spaghetti, uncooked ( I get the capellini noodles in the specialty grocery stores)
1/2 cup KRAFT Tuscan House Italian Dressing and Marinade
1 onion, finely chopped
2 cloves garlic, minced
3 cups halved grape or cherry tomatoes
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/3 cup fresh basil, finely sliced (I grow my own basil but you can find fresh basil in the veggie department)
COOK pasta as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Do not allow garlic to burn. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.
DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil. Sometimes I marinate some chicken strips in the Italian Dressing over night and then bake or grill them. I add the stips to the Capellini. This makes a meal for 4.
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