PORK ROAST

Life is busy and some days I struggle getting dinner on the table....do you know how I feel???  Well last week I found a really good deal on a pork shoulder roast.  It was a 7.5 lb roast so I knew it would feed the 3 of us MANY meals.  But the question was "how do I cook it so I can change it up so we don't get bored with the same ole thing?"  I searched the internet and found a wonderful recipe for a pork roast rub that I changed up a bit.  So far the first night we had just the shredded roast on tortillas with lettuce, cheese, salsa and sour cream.  It made WONDERFUL burritos!!  Then two nights later I took a portion of it and covered it in BBQ sauce, heated it through and served it with yeast rolls....BBQ Pulled Pork Sammies!!!  The rest of it is divided into two containers in the freezer.  One I think I'll add to a stew and the other....I'm just not sure yet.  Any ideas???? 


PORK ROAST RUB

4-5 lb pork roast (I used a 7.5 lb roast and felt I had plenty of rub to cover it all)
2 TBSP kosher salt
2 TBSP black pepper
2 TBSP paprika
1/2 tsp garlic powder
2 TBSP brown sugar
1 TBSP ground cumin
1 tsp chile powder
1 tsp cayenne

Mix all ingredients in a small bowl.  Rub into roast.  Cook in slow cooker for 7-10 hours.  Shred pork and serve as desired.

BROWN GRAVY MIX

Lately I am trying to use up spices in my cupboard instead of going out and buying special seasoning packets.  I came across this recipe the other day and tweaked it to my liking.  Tonight for dinner I made up two batches of the brown gravy and threw in some of the meatballs I had froze.  Then I poured it all over some egg noodles and added some fresh green beans on the side for a VERY satisfying dinner. 

BROWN GRAVY MIX

1 1/3 cups cornstarch
6 TBSP powdered beef bullion (I used Knorr)
4 tsp instant coffee crystals
2 tsp onion powder
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp paprika

Combine all ingredients and store in an airtight container.  Place gravy making instructions on the outside of the container so that you don't have to look up your recipe each time you want to make a batch.  Makes approx. 10 batches.

To make gravy:
Measure 3 TBSP mix into a sauce pan.  Whisk in 1 1/2 cups water.  Bring to a boil and simmer 1 minute.

TERIYAKI MARINADE

I like to use this marinade on Chicken Leg Quarters best!  It gives it such a wonderful deep flavor!

Teriyaki Marinade

1/2 cup soy sauce
1/2 cup sugar
1 tsp garlic powder
1/2 tsp pepper

Mix all ingredients in a bowl.  Pour over meat and allow to marinade for atleast 30 mintues.  Grill as desired.

RANCH STYLE DIP SEASONING MIX

RANCH STYLE DIP SEASONING MIX
makes enough for one 2 cup batch of dip or salad dressing

1 tsp dried parsley
3/4 tsp ground black pepper
1 tsp seasoned salt (or sea salt OR a 1/2 tsp of each)
1/2 tsp garlic powder
1/4 tsp onion powder
1/8 tsp dried thyme
Mix together and store in a zip lock baggie until ready to use.

for dressing: mix 1 cup mayo, 1 cup buttermilk, and 1 seasoning packet.

for dip: mix 1 3/4 cup sour cream, 1/4 cup buttermilk, and 1 seasoning packet.
(I make mine with 2 cups of sour cream and no buttermilk)

GRILLED TILAPIA SEASONING

Posted by Melissa Sanders Brewer

Grilled Tilapia Seasoning

1 6oz fillet

Pinch ground cumin
Pinch cayenne pepper
Pinch paprika
Pinch kosher salt
1 tablespoon olive oil
(these amounts are per piece of fish)

Lightly season the fish with the season mixture, then coat each fillet with olive oil and grill 3-4 minutes on each side.

ENCHILADA SAUCE MIX

ENCHILADA SAUCE MIX (Clovis people, I'm told this is the El Monterey recipe)

2 cups flour
1/2 cup chili powder
1 TBSP salt
1 tsp garlic salt
1 tsp oregano
1/2 tsp pepper

Blend well. Store in an air tight container. When ready to make sauce, mix 1/2 cup of mixture to 2 cups of water. Heat in pan to boiling. If it is too thick add water until desired consistency. If too thin, add more mixture as needed.

**I add ground beef to this and eat it over Fritos with cheese!!! makes a GREAT Frito chili pie!!!**

TACO SEASONING MIX

My husband began to get concerned when my spices started to take up more room than the canned goods in the cupboard.  And then I realized that I was buying special seasoning mixes that used the exact same seasonings I kept in my cupboard.  So I set out looking for recipes for my favorite ones.  I came across this Taco Seasoning Mix and was hooked.  It's pretty spicy...Especially if you use only 1 lb of ground meat.  I quite often will stretch it to cover 1 1/2 to 2 lbs.  If you find it too spicy you might eliminate the crushed red pepper and reduce the amount of black pepper.  I also like to add a TBSP or two of dried minced onion to save time chopping onions later.

I make up a bunch of these little packets at a time and keep them stored in the cupboard for quick Taco fixings!  It's a little spicy, but that's how we like it!!! 

TACO SEASONING MIX
(makes approx 3 TBSP)

1 TBSP chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes (or cayenne pepper)
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper                                                                                                                                                                                      1-2 TBSP dried minced onion (optional)

Add 3 TBSP of mix and 2/3 cup water to 1 lb ground beef.

I make multiple baggies of this mix and place those in a sealable container in my cupboard so I don't have to measure EVERY TIME I want to use this seasoning mix.  It also helps to place the instructions on the container as shown below.  That way I'm not searching for the recipe either!