Our Third Week

Welcome to our third week ladies. Here are the recipes. Let me know if you need to make any changes.

Lu- Salmon and cheese gritts

Remove salmon from package, rinse and pat dry. Lay salmon fillet flat on a foil lined cookie sheet. Sprinkle with salt and Rosemary Garlic Seasoning. Rub the seasoning into the fillets then squeeze the juice of ½ -1 lemon over top (in my opinion, the more the better. ). Bake at 375 degrees for 15-20 mins or until fish flakes with fork.

While salmon is baking, bring 5 cups of salted (be sure that you have plenty of salt) water to a boil. Reduce heat and pour 1 cup of grits into water (Stir while you pour or grits will clump together.). Turn heat all the way down to low and stir every few minutes until grits are full and thick. Then add ¼ cup of milk and cheese to pot. Let cheese melt then stir again.

When the salmon is done, serve over the grits. I serve this with lemon wedges and squeeze juice over each piece of salmon after placing it on grits. We love lemon and it cuts the fishy taste a little for the kids.

Green Beans

Steam 1 pkg. of fresh green beans (directions on pkg.).

Plunge beans into a bowl of ice water to stop cooking process. This is for crispier green beans. Then lay out on paper towel and dry.

Whisk together 2 T. of olive oil, 1 T. of white wine vinegar, 1 t. of Dijon mustard, 1 t. coarse salt and fresh ground pepper. Pour over green beans and serve room temp.

Amanda - Pulled Barbecue Pork Sandwiches, Slaw & Potatoes

Pulled BBQ Pork

• 1 pork shoulder
  
• 1/4 cup of water
• salt and pepper
• barbecue sauce

Warm your slower cooker for approximately 15 minutes before placing the piece of pork inside. Salt and pepper the meat and pour 1/4 cup of water in the slow cooker. Turn the temperature to high for one hour. Then turn the heat down to low for approximately seven to nine hours.

Keep the crockpot covered. Your liquid levels should be fine but can add a1/4 cup of water if needed . (I have never had to).

Using extreme caution as it is incredibly hot, remove the pork shoulder and discard the fat and juices that remain in the slow cooker. Once the piece of meat has had a few minutes to cool, use a fork and knife to chop. Once the chopping and shredding is complete, return it to the slow cooker. Add the Barbecue Sauce to the Crockpot Mix in your desired amount of barbecue sauce and cook on low for another hour.

Potatoes

4 lg. unpeeled baking potatoes, cut in wedges
1/2 tsp. garlic powder
1/4 tsp. pepper
1/4 c. olive oil
1 tbsp. grated Parmesan cheese

Combine oil with cheese and seasonings. Arrange potato wedges, cut side down, in baking pan. Brush oil mixture over potatoes. Bake 45 minutes at 375 degrees. Brush mixture over potatoes occasionally as they bake.

Slaw

• cabbage mix - will already be chopped
  
• dressing - will already have this made for you
  

Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.

Melody- Orange Marmalade Chicken and rice and brocolli

Chicken breasts-(I will marinate for you)

The marinade is:

one bottle itallian dressing

one jar kings orange marmalade

Pour chicken and marinade in 9x13 pan pour marmalade over chicken and marinade and bake at 350 for 45 min

serve chicken and sauce over rice and serve with brocolli

steam or microwave brocolli

Leah-Garlic Lime Chicken

Garlic Spice mix
1/2 cup chicken broth
2 T butter
2 T olive oil
6 chicken breasts
4 T lime juice

Sprinkle spice mixture on both sides of chicken. In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown about 5 minutes on each side. Remove chicken and ad lime juice and chicken broth to the pan making sure to whisk up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

Quinoa

Bring the 2 cups of chicken broth to a boil. Add quinoa and bring back to a boil, cover, cook over medium heat for 12 minutes or until the broth is absorbed. Remove from heat, fluff with a fork, cover and let stand for 15 more minutes. Season with salt if desired.

Some sort of veggie