Smoked Pork Butt (pulled pork)

Found this recipe here!!! Used it as a guide along with youtube vids on electric smoking.

INGREDIENTS:
8 lb pork butt (shoulder)
rub:
mustard
seasoning (I used packet of mccormick smokin texas bbq)
spray mop:
1/4 c oil
1 c cider (I used hard cider)

wood chips (I used applewood)
BBQ sauce
Buns (I used kings hawaiian)
sliced cheese

DIRECTIONS:
Night before: coat the pork butt with mustard & then the seasoning.
Wrap with plastic wrap.
The next day smoke the meat according to your smoker directions for ~8hrs, till inside temp is at least 145F(safe to eat temp) (the original recipe says 180F is best for shredding).
Fill a spray bottle with the oil & cider, and spray the pork butt every hour or so. Can use a bowl/brush & baste it instead if u want.
After meat is done, remove from smoker, put in a pan, let it rest a bit then shred it with meat claws or forks.
Add in some BBQ sauce & serve in sandwich form.

notes:
The word is cook for about 1 hr per pound of meat. Mine was at 160F after only 6 hrs, so it depends I guess. I let mine keep cooking longer bc we weren't ready to eat yet & I figured it'd be easier to shred if it cooked longer. I just covered it with foil @ around 6 hrs & let it go for another 1.5 hrs).
Also I have an electric smoker, I tried doing the soaked wood chips in a packet of foil w/ holes in it. Worked great for an hour but then it got burned up, I kept just throwing more wood chips in every hour or so. Going to invest in a metal smoker box for next time.

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Lasagna Soup

Very good! original recipe found here I adapted it for slow cooker but you can do it in a big pot.

INGREDIENTS: (used 7 qt slow cooker)
1 lb ground turkey sausage
minced garlic
1 onion, chopped
3oz "real" bacon bits
12oz fresh sliced mushrooms
4c chicken broth
15oz tomato sauce (or pasta sauce)
14oz can diced tomatoes
salt, pepper, crushed red pepper, basil
grated parmesan
8oz shredded mozzarella
lasagna noodles, broken into pieces

DIRECTIONS:
In a big skillet over med/hi heat, cook the turkey sausage & crumble. Drain out the liquid & set aside.
Add the onion into the skillet & some minced garlic.
Cook for 8-10 min or till onions are pretty cooked.
Add the onion into the slow cooker. Add the turkey sausage on top of it.
Add in the bacon, mushrooms, tomato sauce, diced tomatoes, seasonings, & broth.
Cook on low for ~8 hours.
Before serving cook/drain the lasagna noodle pieces & add into the soup. Also add in the parmesan & mozzarella.

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Cheddar Bay Biscuits

Found recipe here & made some changes based on the reviews. They were very similar to RL!

INGREDIENTS: (makes 8-10 really small biscuits, or like 5-6 big ones)
2c baking mix (Bisquick etc)
1.5 c shredded cheddar
2/3 c buttermilk
minced garlic (a glob of it)
garlic powder (few dashes)
Old Bay seasoning (few dashes)
1/4c melted butter
chives, chopped (for garnish)

DIRECTIONS:
Preheat oven to 375F.
In a bowl combine the baking mix, cheese, buttermilk, and garlic/seasonings.
Scoop dough onto a baking sheet. (I made 8 biscuits out of it).
Bake 12-14min.
Meanwhile, melt the butter & mix in a little more Old Bay seasoning.
Brush butter mixture on the biscuits & bake an additional 2 min.

note: next time I'm going to double this, bc leftover biscuits go well as a side\

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Spinach & Gruyere -stuffed Pork Chops

Got the idea from this recipe, but I modded it & adapted for slow cooker!! Buffalo Bob said they were really good :)
cross section photo:

INGREDIENTS:
marinade: (dash of each)
          pinot noir wine
          white wine vinegar (or regular vinegar)
          minced garlic
          honey
          oil (canola or olive)
          worcestershire
          soy sauce
12-16oz fresh sliced mushrooms (optional)
5 boneless pork chops (thick-cut is better)
fresh spinach leaves, torn into pieces
cheese (I used gruyere & extra sharp white cheddar)
dash of red wine (I used pinot noir)
1c beef broth (I made from stock)
1 packet onion soup mix
few dashes of soy sauce, teriyaki, & worcestershire
onion soup mix packet

DIRECTIONS:
Place pork chops in marinade mixture for 30+min.
Throw mushrooms in bottom of 3qt slow cooker (use larger if more than 5 pork chops)
Top with some worcestershire, terikayi.
Stuff/roll up the pork chops:
     If the pork chops are thick enough, slice into one side of them to make a pocket, then stuff each pocket with cheese(s) / spinach. I tried this but my pork chops were too thin to do it correctly so I ended up rolling the cheese/spinach up inside them & securing with toothpicks.
Place the pork chops on top of the mushrooms.
Sprinkle on the onion soup mix.
Sprinkle on some soy sauce, and the 1c beef broth.

Cook till pork reaches 145F. (It only took me 3hrs on low).

note: I have also made this with a pork loin that I sliced open, then rolled up & secured with toothpicks (See bottom photo).

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Chicken Minestrone

Based off this recipe & adapted it for slow cooker

INGREDIENTS: (7qt slow cooker)
3 chicken breasts, sliced in half
1/2 a red onion, sliced
small white onion, sliced
minced garlic (big glob of it
12-16oz fresh mushrooms, sliced
1 zucchini, peeled/ chopped
squash, chopped (I used half a leftover squash)
red & yellow bell pepper, chopped (I used half of each)
14.5 oz can diced tomatoes (not drained)
1 can cannellini beans, rinsed
8c chicken broth (I made from jar of ckn soup base)
3 T tomato paste (I used pasta sauce bc I was out of paste)
dash of pinot noir wine
16oz potato gnocchi pasta
8oz shredded "Italian" cheese
1 basil leaf, fresh parsley, chopped
other desired seasonings (oregano, etc)

DIRECTIONS:
Place raw chicken in bottom of slow cooker.
Add in the onions & garlic.
Add in everything else except for the gnocchi, cheese, and parsley.
Cook on low for ~8 hours.
Cook the pasta as directed, add into the soup. Also stir in parsley & cheese.

note: we thought the gnocchi was super-bland. Next time going to use shell or ditalini pasta instead.
Also the original recipe called for prosciutto. I decided to not use it bc why waste delicious, expensive prosciutto on a stew in which you wouldn't even taste it.

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Antipasto Pasta Salad

Found original recipe here. This was good, the dressing I used wasn't overbearing at all

INGREDIENTS:
red bell pepper, chopped (I used half of a pepper)
yellow bell pepper, chopped (used half of a pepper)
~ 1/2 c fresh parsley, chopped
Balsamic vinaigrette dressing (to taste) I used Kraft Lite dressing
1 can (14oz) diced tomatoes, drained
1 can sliced black olives, drained
~1.25lb (20oz) thick cut ham, cubed
8oz shredded white cheddar
1/2c grated parmesan (or more, to taste)
20oz frozen cheese tortellini (I used the tri-color kind)


DIRECTIONS:
Boil the tortellini according to directions. Drain and rinse with cool water.
In a large bowl combine all the ingredients (I stirred in the dressing & parm last).
Refrigerate before serving.

note: can add in salami & more bell peppers (I used used leftover ones I had).

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Ratatouille

Modified/combined this recipe and this recipe.

INGREDIENTS: (makes a 9x13" pan)
8oz fresh mushrooms, sliced
1 medium onion, sliced thin/chopped
big glob of minced garlic
1 yellow squash, sliced (I used half of a big one)
1 zucchini, peeled/sliced
1 red & 1 yellow bell pepper, sliced (I used half of each)
1 can diced tomatoes, drained
bunch of fresh parsley, chopped
3oz real bacon bits
20oz frozen meat ravioli
grated parmesan
12-16oz shredded provel

DIRECTIONS:
Preheat oven to 350F.
Boil the ravioli as directed.
Meanwhile, in a big skillet over med/med-hi heat cook the mushrooms, onion, garlic.
Add in the squash, cook some more, then add in the zucchini & bell peppers. About 20min cooking time total on the stove.
Drain the ravioli & rinse in some cool water.
In a greased 9x13" baking dish layer the ravioli. Top with the diced tomatoes.
Sprinkle parsley on top of that, then sprinkle on some of the shredded provel.
Add in the vegetable mixture. Top with the bacon bits & the rest of the shredded cheese.
Bake ~20 min, till the top layer of cheese is melty. Serve warm.

note: All ratatouille recipes I saw had eggplant in it. I substituted squash for it just cuz we had eggplant parm recently & I'm cashed out on eggplant. Also ratatouille normally doesn't have ravioli or meat in it, but I used meat ravioli & bacon, because I can.

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