Jen's Oriental BBQ Pork

Jen's Oriental BBQ Pork

2 T brown sugar
2 T soy sauce
1 lb boneless pork cut into thin strips

Mix together above ingredients and marinate for 30 minutes.

6 oz spaghetti noodles
1 C fresh pea pods (whole or cut in half)
1 C matchstick carrots (or julienned)
1/4 C green onion sliced
1 T sesame seeds

Cook noodles, in last minute, throw pea pods and carrots in to cook. Pour into strainer and rinse cold. Put in a large bowl and add green onions.  Cook pork about 5 minutes until no longer pink. Add to noodles.  Toss with dressing and sprinkle with sesame seeds.  Refrigerate 2-3 hours.  Serve cold or reheat.

Dressing:
2T  vegetable oil
3 T soy sauce
2 T sugar
1 t ginger root

*My friend Jen Guiver gave me this recipe back when Chloe was a baby.  It is a family favorite.  I love it cold, but it rarely is made that far in advance and kids love it way more warm.  But the flavor does get better with some time.

Green Chile Pork

Green Chile Pork

4 lbs pork cut into small cubes
2 C chopped green chiles (either canned or fresh roasted new mexico hatch chiles)
1/2 C water (and more if needed)
1/2 t salt
1/8 C sugar

Place all ingredients into a large pot and cook over medium low to low heat for 4 hours.  Stirring often to make sure there is always liquid, adding small amounts when necessary.  Done when pork is tender, but still maintains shape.  Adjust seasonings to taste.

**Shout out to Mizti for this great family fave! You are always a source of delicious and beautiful food!
**Great for burritos or enchiladas.  Absolutely amazing in a burrito with cheese, and this Tomatillo Sauce over top.
**I'd be interested to see how much the taste would change if I added a lot more sugar...hmm.
**My sisters in law that have lived in New Mexico have always brought me bags of green chilies in late August that have been roasted and steamed.  And I spend a few hours peeling and taking the seeds out and bagging them up for the freezer.  That way in the middle of the winter we can have awesome mexican food with amazing flavors.  But now (August 24th)  Harmon's in Orem is roasting hatch green chilies! Wahoo, or you can just use canned and be perfectly happy!

Grilled Pork Tenderloin with Mushrooms

Grilled Pork Tenderloin with Mushrooms

2 - 3 pork tenderloins (come in 4 pack at Costco - 2 per package)

Marinade:
1 1/4 C vegetable oil
3/4 C soy sauce
1/4 C Worcestershire sauce
2 T dry mustard
1 T pepper
1/2 C red wine vinegar
1 1/2 T parsley
1/3 C lemon juice
2 cloves garlic

8 oz (or more) sliced fresh mushrooms

Blend the above marinade ingredients in blender.  Pour half of marinade over tenderloins and marinate for 3 to 4 hours.  Grill pork on the barbecue at medium heat for about 20 minutes, turning and basting occasionally.  Add mushrooms to remaining marinade and heat in saucepan or skillet.  Slice tenderloins and pour mushroom and marinade over top to serve.

**Another fab recipe out of the Favorites recipes.  Our kids hate the mushroom, but love the meat, this works out perfectly since Hans and I can't get enough of the mushrooms!  Delicious served over steamed spinach.
** I usually make all 4 because our kids love it so much, but I'm always wishing there was more sauce, so next time I will 1 1/2 times the marinade recipe!

BBQ Ribs

BBQ Ribs

Ribs ( I use the baby back ribs pre-packed at Costco)
Onion
Salt
Breanna's BBQ Sauce

Place ribs in a large stock pot. If needed, cut slabs in half to help fit into pot.  Cover with water.  Slice onion and pour in some salt (2 T ? Depends on how much water).  Turn on heat and bring to a boil.  Reduce heat to simmer, cover and cook for 1 1/2 hours to 2 hours, or until the meat on the ribs is fork tender.   Place ribs on a platter and cover, or wrap in plastic wrap and tin foil.  Refrigerate for  3-5 hours or over night.

About 30 minutes before serving time, heat BBQ to high.  Arrange ribs on the preheated BBQ, and cook, turning and basting with Breanna's BBQ sauce, for about 20 minutes or until heated through.  Remove from heat, slice and serve.

**Most requested birthday dinner at our house!

BBQ Pork

BBQ Pork

boneless pork roast
BBQ sauce (recipe below)

Place roast in crock pot on low. Pour 1-2 C BBQ sauce over roast and let cook.  After about 6 hours, check roast and see if it is ready to shred.  Add more sauce if needed.  Can cook up to 8 hours depending on size (I know very scientific).

Serve on buns that have been buttered and toasted (a must at our house) and if you want to take it a step further into bliss, serve it with Breanna's Coleslaw (yes, in the sandwich).

Breanna's BBQ Sauce

2 C ketchup
2 C tomato suace
1 1/4 C brown sugar
1 1/4 C red wine vinegar
1/2 C unsulfured molassaes
4 t hickory or mesquite flavored liquid smoke
2 T butter
1/2 t garlic powder
1/2 t onion powder
1/4 t chili powder
1 t paprika
1/2 t celery seed
1/4 t ground cinnamon
1/2 t cayenne pepper
1 t salt
1 t coarsely ground black pepper

In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, vinegar, molasses, liquid smoke and butter.  Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.

Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed.  Sauce can also be thinned using a bit of water.