Kaula Pork

Ingredients:

3-4 lbs Pork Shoulder Boneless
2 Tbsp Liquid Smoke
2 Tbsp Sea Salt


Rub pork with liquid smoke and salt all over. Enclose in aluminum foil and bake at 275 for 4-5 hours. Do not open foil to peek. Remove from oven. Open foil and shred with 2 forks. Can remove fat if desired. Serve over cabbage if desired.

Label (12) : Place pork in crock pot and cover with salt and liquid smoke. Cook for 8 hours on high

BBQ Chicken Casserole

• Ingredients:
• 6-7 russet potatoes, peeled and cubed
• 2 Tbs olive oil
• Salt and pepper to taste
• 1 bag frozen corn kernels
• 2 lbs chicken breast, cut into bite sized pieces
• 1 cup BBQ sauce of choice
• 2 cups mozzarella cheese

1. Directions:
2. Preheat oven to 425
3. Peel and cube potatoes, and rinse in cold water
4. Pat potatoes dry
5. Toss in olive oil and salt and pepper
6. Lay on baking sheet and bake for 15 minutes, then flip and bake 5-10 more
7. Let cool
8. Cut chicken into bite sized pieces, and toss in BBQ sauce
9. Using a foil casserole container (9x13), layer potatoes, corn kernels, and BBQ coated chicken
10. Top with mozzarella cheese and freeze
11. To prepare: thaw, and bake covered at 350 for 1 hour, remove foil/lid and bake 5-10 more minutes until cheese is melted

Chicken Caesar Sandwiches

3-4  boneless skinless chicken breasts

1/2 to 1 cup of your favorite Caesar dressing (I like Cardini's and Brianna's Asiago Caesar)
1/2 cup shredded Parmesan cheese
2 tsp parsley 
1/2 teaspoon ground pepper
 Romaine lettuce (optional)
 4-6  hamburger buns

Label: (12)Chicken Caesar Sandwiches Place chicken in crockpot w/ 1-2 c water and cook 4-6hrs. Remove chicken, shred, and drain water. Place chicken back in crockpot.  Add sauce packet and 1/4 cup cheese. Place back in crockpot and cook 30 min. Serve on bun w/ remaining cheese and lettuce (optional).

3 Packet Pot Roast

3 Pound Pot Roast

1 Packet Dry Ranch Dressing

1 Packet Dry Italian Dressing

1 Packet of Beef Gravy or Au Jus

3 cups of water

Label:  3Packet Pot Roast Place Pot Roast in crock pot with seasonings.  Add 1 cup of water and cook on low for 8 hours. (can be cooked on high for 4-5 hours) 20-30 minutes before eating add 2 more cups of warm water and flip to high.

Dressed up Sloppy Joes

• 1 lb. lean ground beef
• Seasoning salt to taste
• 1 medium onion, minced
• 1/2 green pepper, minced
• 3-4 cloves garlic, minced or pressed
• 3/4 c. ketchup
• 1 tsp. mustard
• 3 Tbsp. + 1 tsp. brown sugar
• 1 1/2 tsp. red wine vinegar
• 3/4 tsp. Worcestershire sauce
• 3 Tbsp. tomato paste
• 1/3-1/2 c. water to reach desired consistency
• Freshly ground black pepper to taste
• 6-8 hamburger buns
• Pickle slices

Instructions

1. Chop the onion, garlic, and bell pepper. In a large skillet over medium heat, heat about 1 tablespoon extra virgin olive oil. When hot, add the beef and brown it, stirring frequently, with the onion, green pepper, and garlic. Season to taste with seasoning salt.
2. Add in mustard, ketchup, brown sugar, red wine vinegar, and Worcestershire sauce. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground black pepper to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns (we actually love them topped with pickles and served as sliders on King's Hawaiian Rolls).

by kate jones

Label: Thaw ground beef, put 1T. olive oil in skillet and cook ground beef, when brown add bell pepper, onion and garlic season with seasoning salt. Add in sauce bag and water if you'd like it more saucy. Simmer 20 min, serve on Hawaiian Rolls (can add pickles)

Red Beans and Rice

• 1 lb. dry red kidney beans, rinsed and sorted
• 6 c. chicken broth
• 1/3-1/2 lb. smoked sausage (Andouille sausage if you can find it), quartered and cut into thin slices. You can also use a large, meaty ham bone.
• 1 onion, chopped
• 4-5 cloves garlic, minced
• 1 tsp. Cajun or Creole seasoning (Tony Chachere's is the best; omit this if using Andouille sausage)
• 3/4 tsp. cumin
• 3/4 tsp. coriander
• 3/4 tsp. oregano
• 1/8 tsp. cinnamon (sounds weird, but DON'T leave it out!!!)
• 1/2 tsp. smoked paprika or liquid smoke to taste

Instructions

1. Combine all ingredients in a crock pot and cook on high for 4-5 hours or on low all day. Or you can start on high until it starts to simmer and then switch it to low. If you're at a high elevation, the beans will need to cook longer and/or you need to soak them overnight before you start cooking them in the morning.
2. When beans are tender, mash about 85-90% of them against the side of the crock pot. Give them a taste and add any extra seasonings if you need to, particularly more Tony’s or salt and pepper. Replace lid and set heat to “low.”
3. Or off. Whatever. It’s pretty hard to screw stuff up in the crockpot. In a medium saucepan, bring 4 c. water, 1 Tbsp. white vinegar, and 2 c. of white rice to a boil. Reduce heat to low, cover, and steam for 20 minutes.                                                                                                                                                 Label: Combine all ingredients in crockpot (except rice) and cook on high for 4-5 hours or low all day. When beans are tender mash about 85-90%. Cook rice and serve with beans. 

Crock pot Green Chicken Chile Enchilada Soup

1 can (10 oz) Green enchilada sauce
1 can white beans
2 cans black beans
1 pound chicken breasts
2 cans (4 oz) diced fire roasted green chilies
1 can (10 oz) diced tomatoes
4 tsp chili powder
1 Tbs ground cumin
3/4 tsp paprika
1 tsp salt
1/4 tsp pepper
2-3 Tbs fresh cilantro
2 cups chicken broth
1 pkg cream cheese
favorite toppings: cheddar cheese,sour cream, fresh lime, additional cilantro

In large (6 qrt) crock pot add everything except cream cheese. cover and cook low 6-7 hours or high 4-5 hours, or until chicken easily shred. Remove chicken and shred. Add cream cheese to crock pot and cook for about 30 minutes until cream cheese blends in soup well. Add chicken back to soup. serve with desired toppings.