Other Meats/Fish

Pork Rib Rub

Coat in Dijon on both sides

1/4 c brown sugar

2 t salt

2 t pepper

2 t paprika

1 t garlic powder

1 t onion powder

Some cayenne

1/2 t celery salt

Enough for 1-2 racks. 

Put 1/3c vinegar and 1.5c (ish) apple juice in bottom of slow cooker. Cook on low 5-6 hours. Char on hot grill if weather allows and if you can get them out of the slow cooker without them falling apart. 

Kielbasa

1 pkg kielbasa, sliced into medallions

1 red bell pepper, chopped large

1 green bell pepper, chopped large

1 onion, chopped

2 lbs potatoes, skinned, cubed, & boiled

Olive oil

salt & pepper

Saute onion & bell peppers in olive oil. Add kielbasa & salt and pepper to taste.  Add boiled potatoes and more salt to taste. Cook until heated through. Serve with cornbread.


Smothered Sweet Pork Burritos

2 1/2 lbs pork roast like pork shoulder or butt roast
Salt and pepper
1 T oil
1-2 t liquid smoke
1/2 c water
1/2 c packed light or dark brown sugar
2 (15-ounce each) cans green enchilada sauce
1/2 t chili powder
1 t salt
1/2 t pepper
Dash of hot sauce (optional)
1 (15-ounce) can black beans, rinsed and drained
1/2 c chopped cilantro
8 oz Monterey Jack or cheddar cheese (or a combination), grated
6-8 whole wheat or white flour tortillas, burrito-sized

For Cilantro Lime Rice:
1/2 T butter
1 c long-grain white rice
2 c low-sodium chicken broth
3/4 t salt
1/4 t freshly ground black pepper
juice and zest of 1 lime
2 T chopped cilantro
1/4 t cumin

Trim any excess fat pockets from the pork roast. Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper. Transfer the pork to the insert of a 5-6 quart slow cooker. Add the liquid smoke and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours. 

While the pork is cooking, prepare the rice. In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients (broth, salt, pepper, lime juice and zest, cilantro and cumin) and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. This can be made ahead and refrigerated until ready to assemble the burritos.

Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if needed, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using. Stir in the beans, rice and cilantro to the pork mixture. (or combined in burrito). 

Lightly grease a 9X13-inch baking dish with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom. Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling). Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese. 

Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.

Seared Salmon Bites with Honey Sesame Soy Sauce

1.5-2 lb salmon, cut into 1" cubes

2 T soy sauce

1 T toasted sesame oil

I T honey

green onion and sesame seeds for garnish

Mix soy sauce, sesame oil, and honey. Put salmon in gallon sized freezer bag and pour sauce over. Marinate for 30 minutes, up to 6 hours in refrigerator. 

Heat large skillet over medium-high heat until very hot. Add 1 T canola oil to skillet and coat. Add salmon to pan (skin side down first, if any skin). Sear for 2-3 minutes on each side. Pour over remaining marinade. Serve over rice with green onion and sesame seeds.

Ground Turkey Butternut Squash Skillet

• 1 lb ground turkey
• ▢ 1 butternut squash, about 3 cups cubed
• ▢ 1/2 cup vegetable broth
• ▢ 1 tbsp olive oil 
• ▢ 1 small white onion, diced
• ▢ 2 cloves garlic, minced or pressed
• ▢ 1 red bell pepper, chopped
• ▢ salt and pepper, to taste
• ▢ 1 tsp smoked paprika
• ▢ 3/4 cup gruyère cheese (or mozz)
• ▢ fresh cilantro and parsley

• Heat oil in a cast iron skillet. Add ground turkey, onion, garlic and bell peppers and sauté until meat is no longer pink. Season wtih salt, pepper and paprika
• Add cubed butternut squash and vegetable broth. Give it a mix so most of the butternut squash is submerged in broth. Cover and turn heat down to a medium low. Cook for about 12 minutes or until butternut sqush has soften. 
• Remove from stovetop and top with gruyère cheese. Bake 400F for abut 5 minutes or until cheese has melted. (Or just let it sit until it melts)
• Garnish with fresh cilantro or parsley and serve.