Sample Menu

Place roast in crock-pot.

Combine soy sauce and next six ingredients. Pour over roast. Add enough water to almost cover roast. Cook, covered, on low for 8 hours.

Remove roast, reserving broth, and shred.

Place shredded meat on split hoagie buns. Place on baking sheet and top with provolone cheese (and thinly sliced onions, if desired). Place under broiler just until cheese begins to melt.

Serve on plates with reserved broth for dipping.

**Excellent served with a baked potato or oven-baked potato chips.

Heat grill to 400 degrees.

In a food processor, combine all ingredients except pork tenderloin to form a pesto paste. Spread paste evenly over tenderloins. Place on hot grill over indirect heat (for a gas grill, I turn one side off and cook on the opposite side) for 40 - 45 minutes or until cooked through.

Trim roast and place in crock pot. Add garlic, onion, chiles, taco seasoning mix, cumin, and taco sauce. Cover and cook on low 8 hours (or on high for 4 hours). Remove roast and shred. Add a 1/2 cup liquid from crock-pot to shredded meat or more if desired. Spoon shredded meat into the center of flour tortilla. Fold and place seam side down in lightly greased 11x7 baking dish.

In a small saucepan, heat enchilada sauce and 1 cup cheese just until cheese melts. Pour over tortillas in baking dish. Top with remaining 1 cup cheese. Bake at 450 degrees just until the cheese melts and sauce is bubbly.

If chicken breasts are very thick, pound them slightly to thin a little. Season chicken with 1 T. seasoned salt.

In a small saucepan, melt together sugar, salt, butter, dijon mustard, Worcestershire sauce, and black pepper.

Grill chicken breasts over medium high heat 5 - 7 minutes per side, OR broil in the oven for 7 - 10 minutes per side until cooked through. Brush sauce on at the very end. Pass the extra sauce at the table for added flavor.

Toss sirloin tips with cornstarch. Heat olive oil in a large skillet over medium-high heat. Add sirloin tips. Cook through, about 10 minutes.

While beef cooks, cook rice according to package directions and steam broccoli.

Meanwhile, combine vegetable oil, sesame oil, ginger, garlic, soy sauce, water, and brown sugar in a small saucepan. Bring to a boil and cook until smooth and sugar melts. Add to cooked beef mixture.

Serve beef on top of rice with broccoli.

Skin, debone, and shred chicken. Place in medium bowl microwave safe bowl. Add wing sauce to chicken and stir to coat. Place in microwave for 1 minute to warm.

To serve, place chicken on roll and top with desired amount of bleu cheese spread.

NOTE: Chicken mixture can be prepared ahead, stored in the fridge, and reheated in the microwave when ready to serve.

Combine all ingredients. Cover and store in the fridge until ready to use.

Either purchase the grill sheets, or tear aluminum foil into 4 sheets. Lightly spray each sheet with non-stick cooking spray.

Place 1 salmon steak on each sheet of aluminum foil. Sprinkle evenly with garlic, salt, and pepper. Top each steak with 1 1/2 T ranch dressing. Evenly top each steak with bacon piece. Roll the sides of aluminum foil around fish to form its own little cooking "pot", but do not cover.

Grill over medium heat for 10 - 15 minutes until fish flakes easily in the thickest portion of the steak. Remove from grill. Using a spatula, lift salmon from aluminum foil to serving plate. Top each steak with diced tomato.

Serve immediately.

NOTE: If you have someone who isn't a tomato eater, you can easily omit the tomatoes with the same outstanding result.

Pulse together in a food processor olives and undrained, sun-dried tomatoes. Stir in feta cheese.
Store in refrigerator until ready to serve.

To serve, place mixture in bowl and serve with crackers or toasted bread rounds.


NOTE: This dish can be made 3 - 5 days in advance and kept in the refrigerator.