Slow Cooker Hawaiian BBQ Pulled Pork

Ingredients

• 1 (1.5 lb) pork shoulder or butt roast
• ½ cup brown sugar, plus 2 tablespoons for rub
• 1 (15 oz) can pineapple rings, juice reserved
• 2 teaspoons Worcestershire sauce or liquid smoke
• 1 cup BBQ sauce
• King’s Hawaiian Sweet Buns for serving

Instructions

1. Spray slow cooker with non-stick cooking spray. 
2. Take 2 tablespoons of brown sugar and rub on all sides of the roast; set roast in slow cooker.
3. In a medium bowl, mix together brown sugar, juice from the can of pineapple rings, Worcestershire sauce (or liquid smoke), and BBQ sauce. 
4. Pour of roast in slow cooker. 
5. Cook on low for 8-10 hours or high for 5-6 hours.
6. Using two forks, shred roast in the slow cooker (it should literally fall apart). Let rest in the sauce for at least 30 min with the lid on. 
7. Scoop shredded pork onto individual rolls, top with a pineapple ring, and serve.

Notes
Recipe type: Main Dish
Cuisine: American
Prep time:  10 mins
Cook time:  8 hours
Total time:  8 hours 10 mins
Serves: 2-3

Source
http://www.sixsistersstuff.com/2014/08/slow-cooker-hawaiian-bbq-pulled-pork-recipe.html

Sweet Potato Peanut Soup

Ingredients

• 1 large leek, cleaned and thinly sliced
• 1/3 cup creamy peanut butter
• 2 cloves garlic, peeled and minced
• 1-inch piece fresh ginger , peeled and minced
• 6 cups low sodium vegetable broth
• 1 large sweet potato, small diced
• 2 tbs olive oil
• salt and black pepper to taste
• roasted peanuts, chopped
• flat leaf parsley, chopped
• lime juice (optional)

Instructions

1. Heat the oil in a medium pot over medium heat. Add the leeks season with 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally until tender about 1 minute.
2. Add in the garlic and ginger, continue to saute for 2-3 min.
3. Add vegetable broth, sweet potatoes and peanut butter simmer for 20-30 minutes until sweet potatoes are fork tender.
4. Remove pot from heat, remove 1/3 of the veggies and reserve in a bowl. Use an immersion blender to puree what remains in the pot until completely smooth. Return reserved portion and return to heat. Season to taste.

Notes
- serve with rice
- serve with a squeeze of fresh lime juice

Source http://www.shape.com/healthy-eating/healthy-recipes/all-souped

Creamy Pasta With Parsnips, Leeks and Bacon

Ingredients

• 3 medium parsnips (3/4 pound), peeled and cut into 1/2-inch pieces
• 1 ½ tablespoons extra-virgin olive oil, more for drizzling
• Kosher salt and black pepper, as needed
• ½ pound dried campanelle or farfalle pasta (any pasta with ruffles)
• ¼ pound thick cut bacon, diced
• 1 medium leek, washed and thinly sliced into half moons
• ¾ cup heavy cream
• ⅔ cup grated or shaved Parmesan cheese
• 2 tablespoons chopped parsley

Instructions

1. Heat oven to 400 degrees. 
2. Toss parsnips with oil and season with salt and pepper. Roast, tossing occasionally, until parsnips are golden and tender, about 30 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1 minute before it’s al dente.
4. In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes; use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan.
5. Return skillet to heat and add leeks. Cook in remaining bacon fat until softened, about 5 minutes. 
6. Stir in heavy cream and cooked bacon. Allow cream to come to a boil to release water and simmer mixture the until slightly thickened, 2 to 3 minutes.
7. Stir in pasta, parsnips and cheese. Simmer until heated through and cheese is melted, then remove from heat. Season with salt and pepper; toss with parsley. 
8. Serve drizzled with olive oil, with plenty of black pepper on top.

Notes
- Other root vegetables may be substituted including sweet potato, butternut squash, or carrot
- good winter dish

Source
http://cooking.nytimes.com/recipes/1015979-pasta-with-parsnips-and-bacon
http://www.nytimes.com/video/dining/100000003068586/techniques-cleaning-leeks.html

Lemonies

Ingredients
Bars

• 3/4 cup white chocolate chips
• 1/2 cup unsalted butter (1 stick), melted
• 2 large eggs
• 3/4 cup granulated sugar
• 1/4 cup lemon juice
• 1 3/4 cups all-purpose flour
• pinch salt, optional and to taste

Glaze

• 2 cups confectioners' sugar
• about 1/3 cup lemon juice, or as necessary for consistency
• about 1 tablespoon lemon zest, or to taste

Instructions
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

1. Bars -  In a large, microwave-safe bowl add the white chocolate, butter, and heat to melt, about 1 min on high power. Stop to check and stir after 30-seconds, stir. White chocolate is very prone to scorching and seizing up, so watch it carefully and don't overheat.
2. Wait momentarily before adding the eggs so you don't scramble them. Add the eggs, granulated sugar, lemon juice, and whisk until combined.
3. Add the flour, optional salt, and stir until just combined; don't overmix.
4. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
5. Bake for about 27 to 28 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter; set aside and make the glaze.

1. Glaze - In a medium bowl, add 2 cup confectioners' sugar, 1/3 cup lemon juice, and whisk until smooth. As necessary, add additional lemon juice (or sugar) to reach desired glaze consistency. I used slightly over 1/3 cup lemon juice. Glaze should be fairly thin and easily pourable.
2. Evenly pour glaze over bars, smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
3. Evenly sprinkle with lemon zest.
4. Allow bars to cool in pan uncovered for at least 2 to 3 hours, (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Source http://www.averiecooks.com/2014/06/lemon-lemonies.html

Crock Pot Maple Dijon Glazed Chicken

Ingredients

• 1 1/2 pounds chicken breasts
• 1 cup Dijon mustard
• 1/2 cup maple syrup
• 2 Tablespoons red wine vinegar
• salt and pepper to taste

Directions

1. Place all ingredients in crock pot.
2. Cook on LOW for 8 hours (or HIGH for 4 hours).
3. Sprinkle with fresh or dried rosemary for serving.
4. Serve with Oven Roasted Vegetables.