Asian Slaw

I have served this at many family reunions and it was always the number one requested pot luck dish for my husband's work parties.

1 lg pgk coleslaw mix (not angel hair) if you can't find a large bag use (2) small bags

1 bunch green onions chopped

2 pgk chicken flavor Ramen noodles

1 c dry roasted sunflower kernels

1 c slivered almonds

Dressing
1/3 c vinegar
1/2 sugar
1/4 c oil
2 T soy sauce
This slaw is best made right at meal time. It makes a lot so if you aren't having lots of guests, half the recipe.

Boursin Garlic Smashed Potatoes

10-15 Red Potatoes

2 boxes Garlic and Fine Herb Gournay Boursin Cheese (5.2 oz size)

1/2 c Whipping cream







Wash potatoes and cut a ring around the middle leaving most of the skin on. Cover with water and salt with a teaspoon of kosher salt. Boil until fork tender, around 20-30 min. Drain almost all water leaving 1/3 cup water. Smash potatoes with a flat tipped wooden spoon, leaving small chunks. Add whipping cream. Crumble boursin. Stir gently. Enjoy

Grilled Chicken Tenderloins(Like Cracker Barrel's)

12 But when he heard it, he said, "Those who are well have no need of a physician, but those who are sick.

13 Go and learn what this means, 'I desire mercy, and not sacrifice.' For I came not to call the righteous, but sinners." - Matthew 9:12-13

These are easy and very yummy!!!


4 boneless, skinless chicken breasts, cut into strips.
1 cup zesty Italian dressing
2 t lime juice
3 t honey

Place chicken in gallon ziplock bag. Combine all other ingredients and pour over. Seal and marinate for at least an hour.

Pour all ingredients into a large skillet and cook over medium heat until liquid evaporates and remaining marinade becomes thick and caramelized.

Chicken Casserole

This is one of the oldest recipes I have.



1 Rotisserie chicken chopped or shredded
1 can cream of chicken soup
1 can cream of celery soup
1 c of sour cream
Mix together and put in 13x9 greased pan
Top with crushed Ritz crackers
Bake 350 degrees for 30 minutes

Smoking a Pork Shoulder

 This recipe is from a famous BBQ joint in the deep south. There is nothing like good pulled pork!!

2 pork shoulder, roasts             

SHOULDER RUB
1/4 cup brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic powder
2 tablespoons white salt
1 tablespoon chili powder
1 teaspoon cayenne pepper
2 teaspoons black pepper
1 teaspoon dried oregano
1 teaspoon cumin

INJECTION LIQUID

3/4 cup apple juice
1/2 cup water
1/2 cup sugar
3 tablespoons salt
2 tablespoons Worcestershire sauce

Directions
Mix all the spice mixture together until combined.
In a bowl whisk together all the injector mixture until the sugar and salt is completely dissolved.
Remove the roasts from the fridge.
If using the injector liquid, inject the COLD two roasts all over with the liquid (using 1/2-ounce per pound).
Gently pat/coat the roasts all over with the dry rub making certain to adhere the rub well into the meat.
Let sit out for 1-1/2 hours at room temperature after injecting and coating with rub.

Cook on a pit or smoker for 1 hour per pound at 225 degrees.