Breadsticks and Alfredo Noodles

Breadsticks

Ingredients

3 1/2 cups flour

2 tbsp sugar

1 tsp salt

1 tbsp yeast

1 1/2 cups water

1/2 cup butter

Parmesan cheese

garlic salt

parsley flakes (optional)

Directions

1.  Combine water, yeast, and sugar in bowl of a stand mixer that is fitted with a dough hook.  In medium bowl combine flour, and salt.  Once yeast is bubbly, add dry ingredients and knead for 2 minutes.  (If dough is super sticky add small amounts of flour until dough stops sticking to sides). Let rise 20 minutes.

2.  While dough is rising, preheat oven to 400°F.  Melt cube of butter, and pour onto cookie sheet (I use a jelly roll size). Sprinkle the butter with garlic salt and Parmesan cheese.

3.  Once dough has risen, roll the dough into a rectangle the size of the cookie sheet, and use a pizza cutter to cut into 12 one inch wide strips. Double the long pieces of dough in half, and twist to form the bread stick.  Roll each bread stick around in the butter in the pan until completely covered. When all bread sticks are arranged in the pan, sprinkle tops with a little more garlic salt and Parmesan cheese. Don't be shy, get 'em good! Add parsley if desired.

4.  Bake for 12-15 minutes or until they start browning.  Remove and enjoy!  This makes 12 large bread sticks, or 18-24 smaller bread sticks. 

 Alfredo Sauce

1/2 cup butter

garlic powder to taste

2 c heavy cream

1/2 tsp black pepper

pinch salt

1/2 c parmesan

12 oz pasta

Melt butter over low heat. Add garlic, cream, pepper and salt, and bring to simmer. Turn heat down if it comes to rapid boil. You just want a simmer. Add cheese and simmer for 8 minutes, or until thick.

Pork with Apple Relish and Noodles

INGREDIENTS

1. 2pounds boneless pork shoulder
2. 1/2cup low-sodium chicken broth
3. 1/3cup apple cider
4. 1small onion, sliced
5. 2teapoons dill seed
6. Kosher salt and black pepper
7. 1/2 cup fresh flat-leaf parsley, chopped
8. 1 Granny Smith apple, finely chopped
9. 2tablespoons olive oil
10. 1teaspoon lemon zest plus 1 tablespoon lemon juice
11. 3/4pound dried wide egg noodles

DIRECTIONS

1. 1. Combine the pork, broth, cider, onion, dill seed, and ½ teaspoon each salt and pepper in a 4- to 6-quart slow cooker. Cover and cook until the pork is tender, on low for 7 to 8 hours or on high for 5 to 6 hours. Transfer the pork to a bowl and shred into large pieces, using 2 forks.
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3. 2. Skim off and discard most of the fat from the liquid in the slow cooker.
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5. 3. Ten minutes before serving, combine the parsley, apple, oil, lemon zest and juice, and ¼ teaspoon each salt and pepper in a small bowl. Cook the noodles according to the package directions.
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7. 4. Serve the pork and the juices over the egg noodles, garnished with the apple relish.

Shredded Pork Fajitas

Ingredients:
2 lb. Pork Roast
4 cups chicken stock
3 T tomato paste
1 T salt
1/2 T onion powder
1/2 T garlic powder
1 T cumin
1/2 T chili powder
1 tsp pepper
Tortillas
Peppers & Onions (if wanted)
Cilantro (if wanted)
Sour cream (if wanted)
Queso Fresco (if wanted)
Hot Sauce (if wanted)

Directions:
Combine chicken stock with tomato paste and all spices. Whisk. Place roast in crock pot and pour chicken stock mixture over the roast. Cook on medium-high for 6 hours, rotating after three hours. When tender, pull meat into big pieces and let sit in juice. When ready, shred meat well. Return meat to juice in crock pot, and serve from there.

Cook tortillas on a stove or grill. Slice peppers and onions and saute in skillet with 1 T oil until tender.

Serve meat in tortillas with desired toppings.