Asian BBQ chicken

http://www.ourbestbites.com/2008/08/asian-bbq-chicken.html


Once you make this you can also make the BBQ chicken pizza.

Guiltless Alfredo Sauce

http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce.html

Shrimp Salad with Lime Vinaigrette

Serves 4
Ingredients:
1 pound large cooked shrimp
1 avocado, in large dice
1 cup fresh or canned corn
¼ cup chopped fresh cilantro
2 tablespoons chopped red onion
½ cup fresh lime juice
¼ cup honey
1 garlic clove, pressed or chopped
½ teaspoon salt
¼ teaspoon pepper
1/3 cup olive oil
Combine the shrimp, avocado, corn, cilantro and onion in a large bowl.
In a small bowl, combine the lime juice, honey, garlic clove, salt, pepper and olive oil and whisk until well combined.
Pour the vinaigrette over the salad (you may want to go a little at a time and taste as you go—I used most, but not quite all of the vinaigrette) and gently toss to combine. Cover and chill for at least an hour before serving. Don’t chill overnight, the whole thing will taste like shrimp and the avocado will fall apart.

Cuban Sandwich

Cuban sandwiches are one of my favorite sandwiches. When I was in high school back home in Puerto Rico I would go to this bakery called “Facciola” that served the best Cuban sandwich I have had to date. I have seen different variations and twists on the Cuban sandwich, but this is how you make a traditional Cuban sandwich. Supplies needed: crispy crust bread, ham, pernil, Swiss, mayo, mustard and pickles.

Ingredients

• Slow-Cooker Puerto Rican Pork Left Overs (See Note Below)
• Crispy Crust Bread
• Ham
• Swiss Cheese
• Mayonnaise
• Yellow Mustard
• Sweet Butter Or Dill Pickles

Preparation Instructions

Heat sandwich press.

Slices bread to desired length, spread with mayonnaise and yellow mustard. Stack Swiss cheese, pernil, ham and pickles, top with bread.

Brush sandwich press with melted butter, place sandwich on press and brush with butter. Press for 1 to 2 minutes, until cheese begins to melt, then turn and press for another 1 to 2 minutes.

Enjoy hot off the press.

Note: Slow-Cooked Puerto Rican Pork recipe available at
http://thenoshery.com/2009/07/21/slow-cooked-puerto-rican-pork-pernil/

Puerto Rican Pulled Pork

When you open the crockpot, the pork is floating in its own juices and falls apart when you put your fork in it. You can pull it apart with a spoon, it is so tender. The leftovers also make great sandwiches.

• 4 pounds Pork Shoulder/Butt
• 6 cloves Garlic, Pressed
• ¼ teaspoons Ground Black Pepper
• 1 teaspoon Oregano
• 1-½ Tablespoon Olive Oil
• 1-½ Tablespoon White Vinegar
• 4 teaspoons Salt

Preparation Instructions

Combine garlic, pepper, oregano, olive oil, vinegar and salt. Rub pork with garlic mixture and refrigerate overnight.

When ready, drop into the crockpot on low for 8 hrs.

Done! Consume with vigor.

Ginger Steak Salad

• MARINADE INGREDIENTS:
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Sherry
• 2 cloves Garlic, Minced
• 2 teaspoons Brown Sugar
• 1 whole Rib-eye, Strip, Or Sirloin Steak
• 2 Tablespoons Olive Oil
• _____
• FOR SALAD DRESSING:
• 2 Tablespoons Olive Oil
• 2 Tablespoons Soy Sauce
• 2 Tablespoons White Sugar
• 1 Tablespoon Lime Juice
• 2 cloves Garlic, Finely Diced
• 1 Tablespoon Fresh Ginger, Minced
• ½ whole Jalapeno, Seeded And Diced
• _____
• SALAD INGREDIENTS:
• 2 whole Green Onions
• 8 ounces, weight Salad Greens (baby Lettuce, Endive, Radiccio, Etc.)

Preparation Instructions

Combine steak marinade ingredients in a Ziploc bag. Mix and place steak into bag. Marinate for 30 minutes to 2 hours.

Combine salad dressing ingredients and slice green onion.

When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet. Cook steak about 1 1/2 minutes per side, or until medium rare. Remove from skillet and keep on a plate, allowing to cool slightly.

Toss salad greens in 3/4 of the salad dressing. Place steak on cutting board and slice thinly, then pour juices from the plate over the top. Mound tossed salad on a platter, then place sliced steak on top of salad. Pour remaining salad dressing over the top. Sprinkle green onions over the salad, and add cherry tomatoes if that makes your skirt fly up.

Spinach and Orzo Salad with Cranberries

• 1 cup Whole Wheat Orzo, Uncooked
• ¾ cups Toasted Sliced Almonds
• ¾ bags Fresh Spinach, Thinly Sliced (6 Oz Bag)
• ¾ cups Dried Cranberries
• 4 ounces, weight Gorgonzola, Crumbled
• 2 Tablespoons Toasted Sesame Seeds
• 1 Tablespoon Poppy Seeds
• 2 Tablespoons Sugar
• 2 teaspoons Minced Onion
• ¼ teaspoons Paprika
• ½ cups Cider Vinegar
• ⅓ cups Oil Of Your Preference (1/3-1/2 Cup)
• 1 pinch Salt And Pepper, to taste

Preparation Instructions

Cook orzo according to instructions on package, set aside to cool.

In bowl, whisk together sesame seeds, poppy seeds, sugar, onion, paprika, vinegar, oil and pinches of salt and pepper.

In a large salad bowl, combine orzo, almonds, spinach and cranberries. Gently toss ingredients with 1/3-1/2 amount of dressing, adding more or less to your liking. I don’t like my salad overdressed. Add gorgonzola and gently toss again. Serve immediately at room temperature or slightly chilled.