Lena's Dr. Pepper Pork Loin

Serves: 4-6

INGREDIENTS
4 cups Dr. Pepper (do NOT use diet soda)
1/2 cup kosher salt
3-4 lbs. boneless center-cut pork loin
glaze: 
1 jar (9 ox.) tart cherry preserves
1/2 cup Dr. Pepper
1/2 cup water
1-2 Tbsp minced canned chipotle in adobo
2 tsp Dijon mustard
vegetable oil

DIRECTIONS
1. Pour the soda into a large bowl and slowly add the salt (the mixture will foam up quite a bit so be sure to use a bowl large enough to prevent overflowing.) Stir until the salt dissolves completely, 1-2 minutes. Place a large, disposable plastic bag inside a large bowl and carefully pour the brine into the bag.
2. Trim excess fat and silver skin from the pork. Submerge the pork in the brine, seal the bag, and refrigerate for 1-2 hours.
3. In a small bowl, combine the glaze ingredients.
4. Remove the pork from the bag and discard the brine. Pat dry with paper towels. Lightly coat the pork with oil and let stand at room temperature for 20-30 minutes before cooking. Preheat the oven to 350 degrees.
5. Preheat a dutch oven pot on high heat. Sear all sides of the pork for several minutes, then turn off the heat and pour the glaze over the meat. Cover and transfer to the preheated oven. Roast at 350 degrees for 30 minutes to 1 hour. Rotate the meat in the glaze every 10 minutes and add a little water or more soda if glaze gets too thick or starts to scorch. Remove meat when internal temperature reaches 145-150 degrees.

*If grilling, do not use a dutch oven. Instead, sear all sides over direct high heat then transfer to a disposable foil pan containing the glaze. Continue cooking over indirect high heat with grill lid closed, rotating the meat as indicated above.

Recommendation: Serve with Lena's Spicy Apple Barbecue Sauce and Lena's Cranberry & Cilantro Quinoa Salad.

BLT Pinwheels

*From here.

Serves: 3

INGREDIENTS
4 oz. cream cheese, softened
1/4 - 1/2 cup mayo
1/4 cup sun-dried tomatoes in oil, finely chopped
6 slices of crisp bacon, crumbled
3 tomato-flavored wrap-style tortillas
1 cup chopped seeded tomatoes
1 cup shredded romaine lettuce
sliced deli turkey meat (optional)

DIRECTIONS
1. In a small bowl, mix together cream cheese, mayo, and sun-dried tomatoes. Stir in bacon.
2. Spread mayo mixture evenly over tortillas. Top with deli meat, if using, and lettuce and tomatoes.
3. To serve as pinwheels, roll the tortilla up tightly and wrap the roll in plastic wrap. Refrigerate one hour, then use a serrated knife and cut each roll into 1-inch-thick slices. To serve immediately, fold in sides and roll into a wrap (burrito-style).

Lena's Cranberry & Cilantro Quinoa Salad

*From allrecipes.com here.

Serves: 6
Prep: 45 minutes

INGREDIENTS
1 1/2 cups water
1 cup uncooked quinoa, rinsed
1/4 cup red bell pepper, finely chopped
1/4 cup yellow bell pepper, finely chopped
1 small red onion, finely chopped
1 1/2 tsp curry powder
1/4 cup chopped fresh cilantro
1 lime, juiced
1/4 cup toasted sliced almonds
1/4 cup minced carrots
1/2 cup dried cranberries
salt & pepper to taste

DIRECTIONS
Pour the water into a saucepan; cover and bring to a boil over high heat. Then pour in quinoa, cover and reduce heat to low. Simmer until the water has been absorbed, 15-20 minutes.
(To serve cold) Scrape into a mixing bowl and chill in the refrigerator until cold. Once cold, add all additional ingredients and mix thoroughly. Chill again before serving.
(To serve hot) Add all additional ingredients to the pot and mix well. Heat on low and stir often until all ingredients are hot.

This could be served alongside an entree or as a main dish.

Chicken Thighs in White Wine Sauce

*From Martha Stewart online here. Watch Sarah Carey from Everyday Food prepare this recipe here.

Serves: 4
Prep: 1 hour

INGREDIENTS
8 bone-in skinless chicken thighs (I used boneless)
coarse salt & ground pepper
4 cloves garlic, thinly sliced
1 cup dry white wine
1/4 tsp dried thyme
2 lemons
1 Tbsp cold butter, cut into pieces
2 Tbsp chopped flat-leaf parsley

DIRECTIONS
1. In a 12-inch skillet with lid, arrange thighs, bone side up; season with salt & pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to simmer. Cover and cook for 30 minutes.
2. Prepare lemons: cut one lemon into 8 thin slices, removing seeds. Juice the other lemon.
3. Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
4. Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter, parsley, and 1 Tbsp lemon juice. Stir until butter has softened and sauce is smooth. Season with salt and pepper.

Serve chicken with sauce over cooked rice.

Crock Pot Chicken Tacos

*Adapted from here.

Serves: 6-8
Prep: 10 minutes (+ time in slow cooker)

INGREDIENTS
2.5-3 lbs. frozen chicken breasts or breast tenderloins
4 oz. regular or 1/3 less fat (NOT fat free) cream cheese
can of black beans, drained and rinsed (or use pinto beans)
can of corn, drained
can of Rotel
optional: a packet of taco seasoning or dry ranch dressing mix

DIRECTIONS
Add all ingredients to a slow cooker, in order. Cover and cook on low 6-8 hours, stirring every few hours to help ingredients mix well (optional). Shred chicken in the crock pot--it should fall apart. Serve over rice or in tacos or burritos. Enjoy!

Carolyn's Creamy Mushroom Chicken

Serves: 4
Prep: 2 hours (including baking time)

INGREDIENTS
4 boneless, skinless chicken breast halves
1 envelope dry Italian salad dressing mix
1/2 cup water (decrease to 1/4 cup if using slow cooker)
8 oz. pkg. cream cheese, softened
10 3/4 oz. can cream of mushroom soup (may substitute cream of chicken or celery instead)
4 oz. can mushrooms, drained (optional)

DIRECTIONS
Preheat oven to 325 degrees. Place chicken in shallow baking pan. Combine all other ingredients blend together. Pour over chicken. Bake, uncovered, 1.5 hours.

(In slow cooker) Place chicken in slow cooker. Combine salad dressing and water. Pour over chicken. Cover and cook on low 3 hours. Beat cream cheese and soup in a bowl until blended. Stir in mushrooms, then pour over chicken. Cover and cook on low 1 additional hour, or until chicken is tender, but not dry.

Serve over cooked egg noodles.

Gail's Chicken Salad

Serves: 4
Prep: 30 minutes

INGREDIENTS
2 boneless, skinless chicken breasts
1 small can crushed pineapple
1/2 -1 cup chopped nuts (I recommend pecans or almonds)
mayonnaise

DIRECTIONS
1. Add chicken breasts to a saucepan or pot. Cover by 2-3 inches with cold water. Turn on high until just beginning to simmer, then turn to medium. Let simmer for 10-20 minutes or until internal temperature reaches 160 degrees.
2. Remove chicken and allow to cool. Then tear chicken into large pieces; add chicken to a food processor and pulse until finely shredded.
3. While chicken is cooling, open the can of pineapple and drain. Empty pineapple pieces onto a paper towel to drain more fully.
4. Combine chicken, pineapple, chopped nuts, and 1/8 cup of mayonnaise to a bowl. Combine and add more mayonnaise until desired consistency is reached.

Serve on croissant or toasted bread and add leafy lettuce and tomato if desired.