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May 23, 2010

Hawaiian Pulled Pork Sandwiches


1 packet teriyaki marinade (recommended: McCormick Grill Mates)

1 tablespoon paprika

1 teaspoon fresh ground pepper

3 1/2 pounds pork shoulder

1/2 cup chicken broth

1/2 cup brown sugar

1/4 cup soy sauce

1 cup chili sauce

1 (6-ounce) can pineapple juice

1 medium onion, chopped

2 carrots, chopped

8 hamburger rolls


Hawaiian Sauce:

2 tablespoon canola oil

1 tablespoon ginger, chopped

2 teaspoons garlic, chopped

In small bowl, combine teriyaki mix, paprika and pepper.

Coat the pork the with rub mixture, patting until all rub is used. Set aside.

In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.

Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping. Reserve the remaining pulled pork for the Round 2 Recipes, Pulled Pork Pot Stickers and Hawaiian Pizza.

Hawaiian Sauce:

In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.

Use the leftover sauce from this recipe to make Hawaiian Pizza, and use the leftover pork to make Pork Pot Stickers.
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Swiss Cheeseburger Sliders


Vegetable oil, for brushing and coating grill

1 pound ground chuck

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

2 thin slices Swiss cheese, cut into small squares to fit the sliders

8 slider buns, halved and toasted

Toppings Bar, optional:

Crisp bacon

Chive sour cream

Honey mustard


Mayonnaise and ketchup mixture (1/2 mayonnaise, 1/2 ketchup)

Dill pickles

Grilled pineapple slices

Mango salsa

BBQ sauce

Black bean salsa

Pico de gallo salsa



Heat the grill or grill pan to medium heat (350 degrees F) and rub the grate with a towel dipped in oil.

In a large bowl, mix together the meat, salt, and pepper until well combined. Shape into 8 (1/4-inch thick) patties and brush the patties with vegetable oil.

Cook the patties until browned on first side, about 1 to 2 minutes. Flip, top with cheese, close grill top and cook until cheese is melted and patty is cooked through, about 1 to 2 more minutes. If you are using a grill pan, tent the burgers with foil to melt the cheese.

Serve the patties on the slider buns with optional toppings.

Pizza By The Yard

1 bag frozen Italian meatballs (about 32)

1 jar (26 oz) tomato pasta sauce

1 loaf French bread

2 cups shredded mozzarella cheese

In a large bowl, place meatballs and microwave 3 minutes. Cut meatballs in half and return to bowl. Stir in sauce. Cover with wax paper. Microwave for 6-8 minutes or until hot.

Set oven to broil. Cut bread in half crosswise. Then cut each in half lengthwise making 4 pieces. Place bread, cut side up, on a large ungreased cookie sheet.

Spoon hot meatballs and sauce evenly onto bread. Sprinkle with cheese. Broil 4-6 inches fro heat 1-2 minutes or until cheese is melted and bubbly.


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Caponata Picnic Sandwiches


1/4 cup olive oil

1 celery stalk, chopped

1 medium eggplant, cut into 1/2-inch pieces


1 red bell pepper, cut into 1/2-inch pieces

1 medium onion, chopped

1(14 1/2-ounce) can diced tomatoes

3 tablespoons raisins

1/2 teaspoon dried oregano leaves

Freshly ground black pepper

1/4 cup red wine vinegar

2 teaspoons sugar

1 tablespoon drained capers

1 loaf ciabatta bread, cut crosswise into 6 equal pieces

2 garlic cloves, peeled

6 slices (1/3-inch-thick) drained fresh water-packed mozzarella

Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.

Cut the bread pieces horizontally in half. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes. Rub the whole garlic cloves over the toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half, and serve.

To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.
Mediterranean Tuna Panini


2 6-ounce cans chunk light tuna, drained

1 plum tomato, chopped

1/4 cup crumbled feta cheese

2 tablespoons chopped marinated artichoke hearts

2 tablespoons minced red onion

1 tablespoon chopped pitted kalamata olives

1 teaspoon capers, rinsed and chopped

1 teaspoon lemon juice

Freshly ground pepper to taste

8 slices whole-wheat bread

2 teaspoons canola oil


Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.

Place tuna in a medium bowl and flake with a fork. Add tomato, feta, artichokes, onion, olives, capers, lemon juice and pepper; stir to combine. Divide the tuna mixture among 4 slices of bread (about 1/2 cup each). Top with the remaining bread.

Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.
Avocado-Tomato Melt

4 English muffins, split

1 ripe avocado, peeled, pitted, and sliced

1 to 2 large vine-ripened tomatoes, sliced thin

Coarse salt

1/4 cup chopped fresh basil leaves

Fresh Mozzarella Cheese, sliced thin

1/4 cup grated Parmesan cheese

Fresh ground black pepper

Preheat oven broiler to high. Under the broiler, toast English muffin halves on a baking sheet until golden brown. Remove from oven.

Top each muffin half with sliced avocados and sliced tomatoes; lightly salt the tomatoes.

Sprinkle chopped basil leaves over the tomatoes. Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.

Broil prepared muffin halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!

Makes 4 servings.
Cuban Sandwich

1 loaf Cuban bread

Prepared yellow mustard

1/2 pound baked ham, thinly sliced

1/2 pound roast pork, thinly sliced

8 thin dill pickle slices

1/2 pound Swiss cheese, thinly sliced

Slice the bread horizontally to open. Spread a thin layer of mustard on top and bottom halves of bread. Arrange ham, pork, pickle slices, and Swiss cheese evenly over the bread. Cover the sandwiches with the top halves of the bread. Cut into 4 sandwiches.

Sandwich Press: Grill sandwiches in a hot buttered sandwich press until flat, bread is browned, and cheese has melted. Remove from heat; cut each sandwich in half and serve immediately.

Waffle Iron: Turn over metal plates to the flat surface. Place sandwich in hot buttered waffle iron, close cover, and grill for 3 minutes on each side.

Griddle: Place sandwich on a hot griddle, and position a heavy iron skillet or bacon press on top of the sandwich. Flatten the sandwich to about 1/4 of it original size. Grill the sandwich for 2 to 3 minutes on each side.

George Forman Grill: May also be used.

Makes 4 servings.