Crock Pot Pulled Pork

3 tablespoons paprika
2 tablespoons salt (if desired, you can cut back on the salt by only using 1 tablespoon)
2 teaspoons black pepper
1 teaspoon cayenne pepper (if desired, you can cut back on the pepper by only using ½ teaspoon of cayenne)
1 teaspoon garlic powder
½ teaspoon dried thyme
½ cup honey
¼ cup red wine vinegar
3 tablespoons olive oil
1 onion, peeled and cut in half
3 to 3 ½ pounds pork shoulder, cut in half

1. In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
2. Pour in the honey, vinegar, and olive oil and stir to form a paste.
3. Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
4. Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
5. Serve warm with fixings like homemade cole slaw and cornbread. Refrigerate or freeze the leftovers.

Source: 100 Days of Real Food

Try #1 - March 7, 2014
This was really good.  I made homemade buns and turned them into pulled pork sliders.  I served it with coleslaw.  Yum!

Ash Wednesday Black Beans and Rice

3 cans black beans
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1 onion, finely diced
1 clove garlic, minced
1 1/2 cups carrots, thinly sliced
4 stalks celery, thinkly sliced
1/2 cup picante sauce (or tomato salsa)
1/2 cup water (or vegetable stock or white wine)
white wine (optional)
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon black pepper
a few dashes Tabasco sauce
Salt and pepper to taste
Olive oil for pan
Cooked brown rice

1. In a family size skillet, heat olive oil and then saute carrots for 3 minutes. Add peppers, onions, garlic, celery, picante sauce or salsa, water or stock, and spices, mix together and cover. Depending on liquid amount and desire of flavor, add 1/4 cup or so of white wine for flavor. Cook for 15 minutes.

2. Drain and rinse beans, add to skillet, cook 5 more minutes. Serve over rice and/or in taco shells with a salad.

Source: http://catholiccuisine.blogspot.com/2009/02/ash-wednesday-beans.html

Try #1 - March 5, 2013
Pretty good, another beans and rice recipe to add to my repertoire.  I liked the added vegetables in it.

Flank Steak

2 lbs flank steak
1/4 cup soy sauce
1/4 cup oil
1 clove garlic, peeled and pressed or chopped
3 Tbsp lemon juice (or juice of one lemon)
1 tsp sugar
1/2 tsp ground ginger

1. Stir together marinade, pour over flank steak.  (Can use gallon ziploc bag or glass baking pan.)  Let stand in refrigerator at least two hours, or overnight.
2. Broil or barbecue about 7 minutes on each side.

Source: Nathan's mom

Try #? - March 2014
So, my steak came out really tough... but I think it's me, not the recipe.  We made this a long time ago and it turned out better then.  Oh well.