Adapted from: The Pioneer Woman First off, I texted this to Nate at work as a hint for dinner: I haven’t cooked anything to be remotely proud of in months…yea…months. So to kick start my return, I had to make something spectacular and rib sticking. My love for the Pioneer Woman continues because this recipe even impressed our lawn care guy. When I opened the door to greet him, and the scent of whiskey wafted in his face…I instantly became his favorite customer! Nate was also impressed, but schooled me on what I actually did. I braised the meet. Who knew braising was so easy? Whenever I see that something is braised, it sounds kinda fancy and a lot of work. Not the case! And it turns out, I’ve been braising meet for years without even realizing it. Maybe I should let Nate in the kitchen while I am cooking more often… Flavorful, tender, juicy, fall off the bone, yummy chicken and sauce. Just serve over mashed potatoes and you’re set! Really, you could serve this over mac n cheese and it would still taste good. And this recipe makes a ton for leftovers, believe me, you’ll want them! [yumprint-recipe id=’2′]
Source: Coleen’s Recipes
I asked Nate what he thought about this dish and his exact comment was “It tastes like Chinese takeout…only better?” and then he told me to be sure to make it again. And he was right, it did taste like Chinese take out only better. Most of us who love Chinese takeout, love to not think about how it was prepared. But, lets be honest people, Chinese takeout is NOT good for you. You could argue that it is good for the soul and good for comfort, but eventually suffering a heart attack doesn’t comfort me at all! Well, here is a great alternative! Serve it on top of brown rice and again, you’re skipping the fried rice you may have opted for at the takeout counter. I’m also thinking, this sauce would be great with chicken and/or shrimp. Enjoy!
2-3 pound lean pork roast
1 cup granulated sugar
½ cup white vinegar
4 tablespoons soy sauce
4 tablespoons ketchup
20 ounce can crushed pineapple, drained
-Brown the pork roast on all sides and place in crock pot
-Mix the rest of the ingredients in a small sauce pot and bring to a boil. Then pour into the same crock pot.
-Cook on low for at least 4 hours or until tender (I went for 5!). Spoon the sauce over the meat every so often, but not needed.
-At the last 30 minutes, add some corn starch to thicken the sauce (I added 3 tablespoons of corn starch mixed with 3 tablespoons of cold water)
-Brown the pork roast on all sides and put it in your slow cooker. Mix everything else and bring it to a boil, then pour it over the meat.
-Cook on low for 4 hours or until very tender (spoon the sauce over the meat every once in a while).
-Serve over rice.
6 tablespoons butter, melted
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
1/2 teaspoon ground cinnamon (optional)
1 21 oz can light cherry pie filling
1 8 oz package cream cheese, softened
1 14 oz can sweetened condensed milk
Lemon zest from 1 lemon
1/3 cup lemon juice
1 teaspoon vanilla extract
Preheat oven to 375 degrees
Mix together graham cracker crumbs, sugar, melted butter, and cinnamon.
Press mixture into a 9 inch pie dish.
Bake for 7 minutes and remove from oven to let cool.
Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined.
Add lemon zest, lemon juice and vanilla; mix well.
Fill graham cracker crust evenly.
Refrigerate until ready to serve (atleast 3 hours).
Before serving, spread the cherry pie filling over the top.
1 large shallot, finely chopped
1 bag (12 ounces) fresh or frozen cranberries
1 cup pomegranate juice
1/2 cup packed dark-brown sugar
Coarse salt and ground pepper