French dip sandwiches

Slow cooker French Dip sandwiches

2 T olive oil
1/2 large beef roast
kosher salt
freshly ground black pepper
1 pkgs dry onion soup mix

1 cups water
1 (14.5 oz) cans beef broth
6 - 8  slices of Swiss cheese
Crusty buns or rolls

Directions:
1. Heat olive oil in a large pot or skillet over medium high heat. While oil is heating, sprinkle all sides of the roast with kosher salt and freshly ground pepper.
2. When the oil is very hot, carefully place the roast in the pan and sear it on all sides. This shouldn't take more than a few minutes you just want to quickly brown the roast to add flavor and seal in the juices.
3. Transfer the roast to your slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth.
4.Cook on high for 4-6 hours or on low for 8-10 hours. You can also cook int on high until it begins to boil and then switch the heat setting to low; this is our preferred method but it's not always possible to be there to switch the heat setting in the middle of the day.
5. When the meat shreds easily with a fork, shred the entire roast. Serve on sliced crusty rolls with a slice of Swiss cheese. If desired, you can slide these under the broiler on your oven to toast the bun and melt the cheese. Serve with the juices from the slow cooker used for dipping.

Label (8) Slow Cooker French dip sandwiches

Sprinkle onion soup mix over roast and add 1 cup water and can of beef broth.  Cook on high for 4 - 6 hours or low for 8 -10 hours.  Shred entire roast.  Serve on sliced crusty rolls with slice of swiss cheese.  Serve with the juices from the slow cooker used for dipping.  11-1-18

Extra label (16):  Slow cooker french dip sandwiches 11-1-18

Slow Cooker Honey Mustard Pulled Pork

Great to serve on buns or eaten overtop rice.

Ingredients:
5 lb bone-in-pork shoulder
1 small onion (diced)
Kosher Salt and pepper to taste
1/2 cup Dijon mustard
1/4 cup honey
2 Tbsp brown sugar
2 Tbps. Apple cider vinegar
1/2 cup apple cider
Chopped cilantro
Buns or rice (Not provided)

Season pork with salt and pepper, place in crock-pot, cover with onion. Whisk together mustard, honey, brown sugar, apple cider vinegar and apple cider. Pour over the pork and cover the slow cooker with lid.

Cook on high for 4-6 hours or low for 8-10 hours. Shred meat, remove bone and any large fat. place meet back in crockpot with the drippings. Serve on a bun or rice with fresh cilantro.

Labels needed:
Slow Cooker Honey Mustard Pulled Pork (16)

(8) Slow Cooker Honey Mustard Pulled Pork- Season pork with salt and pepper, place in crock-pot, cover with onion. Cover pork with sauce mixture. Cook on high for 4-6 hours or low for 8-10 hours. Shred meat, remove the bone and any large fat. Place meat back in drippings. Serve on bun or over rice (not provided)

(8) -Slow Cooker Honey Mustard Pulled Pork sauce packet 

Sheryl's Italian Sausage Goulash

1 LB Mild Italian Sausage
garlic
onion
italian seasoning
salt
basil
zucchini
bell pepper
tomatoes
tomato sauce
spinach
cheese

Labels (12): Cook sausage in pan and then add veggie mixture. Serve over Rice or Orzo pasta with side salad.

Texas BBQ Pulled Pork

Ingredients

• 1 (2lb) pork roast
• 1 bottle of your favorite BBQ sauce
• 1/4 cup chicken broth
• 1/4 cup apple cider vinegar
• 1/2 tablespoon Worcestershire sauce
• 2 tablespoons dark brown sugar
• 1/2 tablespoon chili powder

• Place pork roast into Crock pot and slowly pour over it the following: chicken broth, vinegar, Worcestershire sauce, barbecue sauce.
• With the pork roast wet with all the wet ingredients, rub in chili powder and brown sugar. 
• Set Crock Pot to "high", cover and let cook for 5-6 hours.
• Use two forks and shred the pork and mix well with all the sauce.
• Serve on warm buns.

Labels: (8) Texas BBQ Pulled Pork. Place pork roast into crock pot and pour liquid bag and bottle of BBQ sauce over top. Rub the dry mixture into the pork roast. Cook on high for 5-6 hours. After fully cooked, shred pork and mix well with sauce. Serve on buns.

Orzo Meatball Soup

4 chicken bouillon cubes
6 beef bouillon cubes
2 large carrots, shredded
1 1/2 T dried minced onions
6 oz. frozen spinach
25 meatballs
1 CUP  Orzo noodles
9 1/2 cups water
3/4 cup Parmesan

Combine bouillon cubes and water, bring to boil. Add remaining ingredients except Parmesan. Boil for 10 minutes. Remove from heat and add Parmesan, stirring to combine.

Labels (16):  Combine 9 1/2 cups water, noodles and meatball bag in pot. Boil for 10 minutes. Remove from heat, add Parmesan and stir well to combine.

Indonesian Chicken

8 chicken thighs with bone or drumsticks
1 cup honey
3/4 cup soy sauce
1/2 cup finely minced ginger
1/4 cup minced garlic

Heat ingredients in sauce pan for 5 minutes. Place chicken skin side down in casserole dish, pour marinade over chicken and refrigerate overnight. Preheat oven to 350 cook covered for 30-40 minutes. Uncover turn pieces over and inrease heat to 375 and cook for 10-15 minutes longer basting occasionally.  Bake until chicken is 160 degrees. 

Labels 8: Indonesian Chicken. Thaw completley, Preheat oven to 350 cook covered for 30 -40minutes. Uncover turn pieces over and increase heat to 375 and cook for 30-40 minutes longer basting occasionally. 11/1/18

Instant Pot Honey Pork Chops

Ingredients
2 lbs Pork Chops
1/2 t Sea Salt
1/4 t Black Pepper
1/4 c Honey
2 T Honey
1/2 T Maple Syrup
1/2 t Minced Ginger
1/2 t Cinnamon
1/4 t Ground Cloves

1/2 c Water added at cooking

Directions
Sprinkle Pork Chops with salt and pepper. Pour sauce over the pork chops.
If thawed, brown pork chops on each side using the saute feature.
If frozen, place all ingredients in IP.

Cook on high pressure for 15 min. NPR for 5 min. (or longer) then QPR remaining pressure. Can saute to thicken sauce for a few minutes, if desired.

Label
(16) Instant Pot Honey Pork Chops
11-1-18
Place ingredients in IP. Cook on High Pressure for 15 min. NPR for 5+ min. then QPR remaining.