Bacon-Roasted Brussels Sprouts

A couple slices of bacon offer enough drippings to flavor a family-sized batch of brussel sprouts in this skillet-made side dish.

Ingredients:

• 2 slices bacon, cut crosswise into thin strips
• 1/8 teaspoon crushed red pepper
• 2 pounds Brussels sprouts, trimmed and halved lengthwise (if large)
• 1/2 cup thin wedges red onion
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon salt

Directions:

1. In a 12-inch cast-iron or other heavy oven-going skillet, cook and stir bacon over medium heat until bacon is browned and crisp. Use a slotted spoon to remove bacon to paper towels to drain. Add crushed red pepper to drippings in skillet; cook and stir for 1 minute or until fragrant.

2. Add Brussels sprouts, onion, thyme, and salt to skillet. Stir to coat with drippings. Transfer skillet to a 400 degrees F. oven and roast, uncovered, for 20 to 25 minutes or until just tender and browned, stirring once.

3. Transfer to a serving dish and sprinkle with reserved bacon.

Source:  recipe.com

Slow Cooker Brunswick Stew

Slow cooker Brunswick stew is my my oft-requested soup recipe. It is comfort food in a bowl!

Ingredients:

• 3 cups cooked, shredded chicken
• ½ lb. cooked bbq pork (from restaurant or grocery store)
• 1 bag Simply Potatoes diced potatoes
• 1 cup diced onion
• 1 can creamed corn
• 1 can whole kernel corn
• 1 can baby lima beans, drained
• 2 cans petite diced tomatoes
• 3 TB butter
• 1 carton Chicken Broth
• ½ bottle barbecue sauce
• 1 TB Liquid Smoke
• 1 TB Worcestershire
• Tobasco (to taste)
• 2 TB Frank's Buffalo Sauce
• ¼ cup brown sugar
• salt & pepper to taste

Directions:

1. Steam potatoes and chopped onion in microwave for 4-5 minutes.
2. Add potatoes & onion to slow cooker.
3. Add all other ingredients; stir to combine.
4. Cook on high one hour; reduce to low.
5. Cook on low for 7-8 hours.

Source: Jamie Tarence+ familysavvy.com

Pulled BBQ Pork Sandwich

The perfect slow cooker recipe is here! Pulled BBQ pork cooks up nice and juicy in this popular recipe. You might want to have extra rolls on hand. Sweet and tangy describe this mild, family-style BBQ pork. Start with a boneless shoulder roast or substitute a boneless loin roast for a lower fat BBQ.

Ingredients:

3 pounds boneless pork shoulder roast, trimmed

1 package McCormick® Slow Cookers BBQ Pulled Pork Seasoning

1/2 cup ketchup

1/2 cup firmly packed brown sugar

1/3 cup cider vinegar

Directions:

1. Place pork in slow cooker.
2. Mix Seasoning Mix, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
4. Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.

Cooking Tips:

Test Kitchen Tip: Use 3 pounds boneless pork loin roast in place of the pork shoulder roast.

Slow Cooker Tip: For best results, do not remove cover during cooking.

Slow Cooker Tip: For fast easy cleanup with no soaking or scrubbing, use Reynolds Slow Cooker Liners.


Source: mccormick.com

Chorizo And Cheese Quesadillas

These super fast quesadillas can be grilled and used as an appetizer or main dish.

Ingredients:

• 8   ounces bulk chorizo or mild Italian sausage
• 1/3  cup chopped onion
• 2   cloves garlic, minced
• 1   fresh jalapeno pepper, finely chopped
• 6  6 - 8  inches vegetable-flavored or plain flour tortillas
• 1   tablespoon cooking oil
• 1   cup shredded Monterey Jack and/or queso fresco (Mexican farmer cheese) (4 oz.)
• 2   tablespoons snipped fresh cilantro or parsley

Directions:

1. For filling, in a medium skillet cook chorizo or sausage, onion, and garlic until meat is brown and onion is tender. Drain off fat. Pat chorizo mixture with paper towels to remove as much additional fat as possible. Stir in jalapeno pepper; set aside.

2. Brush one side of 3 tortillas with half of the cooking oil. Place tortillas, oiled sides down, on a large baking sheet. Spread the chorizo filling over tortillas on baking sheet. Combine cheese and cilantro or parsley; sprinkle over filling. Top with the remaining tortillas. Brush with the remaining oil.

3. Place quesadillas on the rack of an uncovered grill directly over medium heat. Grill for 3 to 4 minutes or until filling is heated through and tortillas are starting to brown, turning once halfway through grilling. To serve, cut quesadillas into wedges. Makes 8 servings.

Source: recipe.com

Chipotle Pepper Marinated Pork

This easy marinade features the one-of-a-kind smoky flavor and spicy heat of chipotle pepper that's delicious with pork as well as chicken or beef.

Ingredients:

   1 package McCormick® Grill Mates® Chipotle Pepper Marinade

1/4 cup vegetable or olive oil

1/4 cup water

2 pork tenderloins (about 1 pound each) 

 Directions:

 

1. Mix Marinade Mix, oil and water in small bowl. Place pork in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 15 minutes or longer for extra flavor. Remove pork from marinade. Discard any remaining marinade.
3. Grill over medium-high heat 25 to 30 minutes or until desired doneness, turning occasionally.

Cooking Tip:  Prepare as directed above, adding 2 tablespoons lime juice to marinade.

Slow Cookers BBQ Pulled Pork

Under $2.00 per serving.
 
Sweet and tangy describe this mild, family-style BBQ pork. Start with a boneless shoulder roast or substitute a boneless loin roast for a lower fat BBQ.

Ingredients:

   3 pounds boneless pork shoulder roast, trimmed

1 package McCormick® Slow Cookers BBQ Pulled Pork Seasoning

1/2 cup ketchup

1/2 cup firmly packed brown sugar

1/3 cup cider vinegar  

 Directions:

1. Place pork in slow cooker.
2. Mix Seasoning Mix, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
4. Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.

 

Pork Tenderloin

 Ingredients:

1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)

Directions:

Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. 

Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:

Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.