Friday, September 19, 2014
*Adapted from Paula Deen via foodnetwork.com.
Prep: 20 minutes
16 oz green beans
1 Tbsp olive oil
1 clove garlic, minced
1 Tbsp balsamic vinegar
1 tsp honey
1 tsp onion powder
salt & pepper
1. Bring a large pot of water to a boil over medium heat. Add the beans and blanch them for 4 minutes. Immediately remove the beans from the water and drain.
2. In a large saucepan, heat the olive oil over medium heat. Add the garlic and green beans. Cover, and cook for 4 minutes, stirring occasionally. Uncover, then stir in vinegar, honey, onion powder, and salt and pepper, to taste. Cook until crisp tender.
*Adapted from 100daysofrealfood.com.
Prep: 15 minutes + time in slow cooker
3-3 1/2 lbs pork shoulder (butt) roast, cut in half
1 onion, peeled and cut in half
2 Tbsp paprika
2 Tbsp salt
2 tsp black pepper
1/4 tsp cayenne powder
1 tsp garlic powder
1/2 tsp dried thyme
1/2 cup honey
1/4 cup red wine vinegar
3 Tbsp olive oil
Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork. Mix the rest of the ingredients and pour over pork. Cook on low 7-8 hours.
Serving Suggestions: on baked potatoes or sliders, with cornbread or cole slaw.