Sticky, yummy, brown sugary pork roast.

Ingredients:
1 pork roast, about 5 pounds (pulled pork roast)
1 clove garlic, cut in half (a teaspoon of minced garlic)
salt and pepper

Glaze:
1 1/2 cups light brown sugar, packed
2 tablespoons flour
2 teaspoons Dijon mustard (normal yellow mustard)
3 tablespoons balsamic or cider vinegar (normal distilled vinegar)
Preparation:

Rub pork roast all over with cut sides of the garlic; sprinkle with
salt and pepper.
Place roast on a rack in a roasting pan.
Roast at 325° for about 2 hours.

Brush with glaze (see below) 
Continue roasting for about 30 minutes longer, or until pork registers 160 to 170 degrees F. when a meat thermometer is inserted into a meaty part of the roast (not touching bone).

Brown Sugar Glaze:
Combine glaze ingredients in a saucepan; blend well.
Stir over medium-low heat until bubbly.
Set aside.

Let roast rest for 5 minutes before slicing. Serves 6 to 8.

Text in bold is changes I made to the recipe. It turned out DELICIOUS.

Chicken Pie & Garlic Mashed Potatoes

This is a variation on a pie that my brother's girlfriend made for us over Christmas. The ingredients in brackets are my variation. You can make it either way and feel free to add your own extra's.

Ingredients:
Roast chicken, stripped (2 cooked chicken breasts cubed)
1 chopped onion
4 rashers of bacon, raw (10 rashers of streaky/American bacon, raw)
2-3 cans of Campbell's cream of mushroom soup (3 cans of Campbell's cream of mushroom soup)
puff pastry

(I added: a good shake of paprika and a few handfuls of baby carrots cut into thirds.)

Method:

Put chicken, onion, bacon (chopped and raw), soup and anything else you fancy into a bowl and mix.
Put mixture into a 9x13 pyrex dish.
Cover with pastry. I use one package of Pepperidge Farm puff pastry. Fold under the extra dough around the edges to lift it off of the soupy mixture a little.
Score the top of the pastry but don't cut all the way through it - this helps it puff up better.

Bake at 375'f for 45 minutes.

Garlic Parmesan Mashed potatoes
Ingredients:
Potatoes with skins still on - I make enough for leftovers to go with the leftover pie.
Butter
Milk/sour cream
Garlic powder
Salt and Pepper
Parmesan cheese

Boil the potatoes until soft and strain
Put potatoes, a good nob of butter, good shake of garlic powder and a splash of milk in a big bowl.
Use a handheld whisk or food mixer to whisk the potatoes.
Once chunks are all out add more milk, salt and pepper, mix again.
Taste. Add more of what you think it needs. You can also add some cream cheese to it.

Once it's the consistency you like - I like them light and fluffy so I whisk them on high for a bit and add a touch more milk to fluff them up.
Once it tastes good put it in an over safe dish, don't squish it down.
Put a few pats of butter on top and sprinkle parmesan cheese over.
Put in the oven with the pie for the last 20 minutes or so of baking.

Tortellini Caeser Salad

Ingredients:
Romaine hearts
Crutons
Grated parmesan cheese
Caesar dressing
Tortellini's

Method:
Cook the tortellini's.
Toss them in a bowl with some butter and salt.
Assemble salad in a big bowl.
Add tortellini's and toss with salad.
Serve with dressing.


It's so simple and hearty. I could eat it every day. Yum! You can also substitute tortellini's for ravioli.

Skillet Enchiladas

These are easy and delicious.

You need:
1lb of meat - ground beef or chicken
Diced onion

1/2 cup of milk
1 10oz can of enchilada sauce - green or red, either is fine
1 can cream of mushroom soup undiluted
flour toritillas
grated cheese

2 tblsp diced green chili

Heat skillet and brown meat and onion.
Add enchilada sauce, soup, milk and chilis
Bring to a boil. 
Turn down. Cover and simmer for 20 minutes.

Fill tortillas with cheese and roll up.
Bury in soupy sauce mixture.
Cover with cheese.

Cover and heat for 5 minutes or so until cheese is melty.

Serve with salsa and sour cream.

*You can use less meat and add some black beans to it instead. Whatever you fancy.

Sour Cream Chicken Enchiladas:

This is a recipe Stuart makes when we're having people over. They always ask for the recipe and I never get around to giving it to them... Today is your lucky day.

Indgredients:
12 flour or corn tortillas
¼ cup chopped onion
4 cups sour cream
1 tsp. garlic powder
2-3 cups cooked chicken, cut up
1tbs or more chili powder
1 can cream of mushroom soup
2-3 cups grated cheese
1 can cream of chicken soup
1 large can refried beans
1 small can green chilies

In a large bowl, mix together chicken, sour cream, soups, chilies, onions, garlic powder, and chili powder.
Add 1 ½ cups grated cheese.
Mix.
Down the center of each tortilla, spread a line of refried beans, then a line of sour cream mixture.
Fold ends to middle and roll up.
Place seam side down in a 13x9” pan.
Continue with all tortillas.
Then spread remaining sour cream mixture on top.
Sprinkle remaining cheese over all.
Bake at 375 degrees for 20 minutes.

QUICK Chicken Tortila Soup

Okay well I am not a very technical cook. I just sort of add until it tastes good. Therefore it's sort of hard for me to give exact measurements, but here are my best directions:



3-4 Boneless Skinless Chicken Breasts
Chicken Broth
Rotel (or something with stewed tomato and green pepper)
Crushed Red Pepper
Minced Onion
Cheese
Corn Tortilas or Chips


Okay hopefullly this will make sense...sorry for not having EXACT measurments, but really I don't think you can screw this up...especially if I can do it.

Okay put your chicken in your soup pot and add your broth. As to how much broth to use: make sure that your chicken is covered. Your pot should be about half full of broth....make sense? Haha. Okay. Then your going to cook the chicken. Once it is cooked through I pull out the chicken breasts and shred it up into smaller pieces...you could cube it if you prefer that way. Then put your chicken back into your boiling broth. I then add a couple shakes of Crushed Red Pepper and a couple shakes of dehydrated onion in there, but you could use a real onion too, I just normally don't have a real one on hand.

It should look something like this:

Okay then you will add your Rotel. I used 2 cans of Rotel and this is what it looked like after I added it:

Then bring it back to a rolling boil.

Then while my soup is boiling I start to make some crunchy things for the soup. I like to use corn tortillas and kinda fry them up in vegetable oil until they are golden brown. I like this way better than chips because they stay crunchier longer when they are sitting in your soup, but I have used tortila chips before and that works great as well.

Check your soup, and by check I mean stick a spoon in there and taste it. If it tastes too salty or condensed add some more water and bring it to a boil again. If it still doesn't taste right add some more onion or maybe some chicken boulion cubes until it tastes yummy.

Once your soup is done put some of your crunchy things in your bowl and pour your soup over them. Then sprinkle some cheese over top.

Did that make any sense? It might sound harder than it actually is, but really it shouldn't take too long and it's really good!

I've also done this in my crockpot as well and that works too. If you want to do a longer version then instead of Rotel use fresh tomato, green pepper, and onion...it will take longer to cook, but it's really good as well.

Nachos

We are nachos lovers in this house. Usually we just do the normal doritos, cheese, sour cream and salsa BUT this time we mixed things up a bit.

We used Sweet chili doritos, cheese, black beans, corn, salsa, sour cream and thick and creamy ranch. Mmmmm...