Sweet Mustard Roast

3 pounds beef or pork roast (mine was still frozen when I put it in)

1/3 cup molasses

1/3 cup dijon mustard

1 teaspoon garlic powder

2 tablespoons white vinegar (apple cider vinegar would work well, too)

The Directions.

Use a 4 quart slow cooker. If you have a larger model, that's fine, but you won't need to cook it as long---I'd check after 5 hours on low.

Dump meat into cooker. In a small bowl, mix molasses, mustard, and garlic powder. Pour over roast. Using tongs, flip the meat over a few times to coat it nicely with the sauce. Cover and cook on low for 6-8 hours or on high for about 4.

The meat will be more tender if you cook it on low for a longish time.

Roasted Pork Loin with Pearl Onions

from Martha Stewart

Serves 4

• 1 boneless center-cut pork loin roast, (2 pounds)
• Coarse salt and ground pepper
• 3 teaspoons Dijon mustard
• 1 1/2 tablespoons plain breadcrumbs
• 1 pound frozen pearl onions, thawed
• 1 tablespoon olive oil

Directions

1. 1 Preheat oven to 450 degrees. Rub pork with salt, pepper, and 2 teaspoons mustard. On a plate, season breadcrumbs with salt and pepper. Coat top and sides of roast with breadcrumbs, leaving ends uncoated.
2. 2 In a 9-by-13-inch roasting pan, toss onions with the oil; season with salt and pepper. Place pork in center of pan; roast 15 minutes. Turn onions; cook 10 minutes. Add 1/4 cup water; stir onions to coat.Continue cooking until onions are caramelized, pork juices run clear, and an instant-read thermometer inserted into thickest part of meat registers 140 degrees. 10 to 15 minutes more. Remove pork and onions from pan; let meat rest 20 minutes before slicing.
3. 3 While meat is resting, add 1/2 cup water and remaining teaspoon mustard to pan. Cook over medium heat, scraping up browned bits. Stir until sauce is fully blended, 3 to 5 minutes; serve with pork and onions.

Read more at Marthastewart.com: Roasted Pork Loin With Pearl Onions - Martha Stewart Recipes

Catskills Cubano

From the panini book. This sandwich is way awesomer than you could ever imagine.

Serves 2-- do the math for more

2 Ciabatta rolls or sliced ciabatta bread
2 Tbsp yellow mustard
4 thin slices (about 2 oz) sliced swiss cheese
2 tsps finely chopped pickled jalepenos or more to taste
4 thin slices (about 2 oz) serrano ham, prosciutto, or cured ham
4 thin slices (about 2 oz) roast pork*

Slice open rolls and spread 1 Tbsp mustard on bread. Place cheese on mustard. Sprinkle with 1 tsp jalepenos. Lay on 2 slices of ham. Top with pork. Cover with top half of roll. Grill on a panini press, George Foreman grill, or on your stove, 4-7 min or until bread is golden brown.

*I use this recipe for roasted pork loin for a meal earlier in the week and use the leftovers for this sandwich.

Roasted Pork Chops with Butternut Squash and Kale

Another hugely satisfying dish with flavors we don't usually have. I loved the kale and didn't expect to.

http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-pork-chops-and-butternut-squash-with-kale-00000000049713/index.html

Serves 4| Hands-On Time: 30m | Total Time: 55m
Ingredients
1 small butternut squash (about 2 pounds)—peeled, seeded, and cut into 1 1⁄2-inch pieces
1/4 cup fresh sage leaves (I used dried sage)
2 tablespoons plus 1 teaspoon olive oil
kosher salt and black pepper
4 bone-in pork chops (each 1 inch thick; about 2 pounds total)
2 garlic cloves, thinly sliced
1 large bunch kale, thick ribs removed and leaves roughly chopped (about 14 cups)

Directions
1.Heat oven to 400° F. On a large rimmed baking sheet, toss the squash with the sage, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 30 to 35 minutes.
2.When the squash has cooked for 20 minutes, heat 1 teaspoon of the remaining oil in a large skillet over high heat. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 3 to 5 minutes per side.
3.Transfer the pork to the baking sheet with the squash and roast until the pork is cooked through, 6 to 8 minutes more.
4.Meanwhile, return the skillet to medium heat and add the remaining tablespoon of oil. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the kale, ¼ cup water, and ¼ teaspoon salt. Cook, tossing the kale and scraping up any brown bits on the bottom of the skillet, until the kale is tender, 5 to 7 minutes. Serve with the pork and squash.

Kung Pao Chicken

This is a GFCF recipe that Rachel's sister, Deb, sent us. Very delicious! (the recipe calls for pork, but we use chicken)

1/3 c water

1/4 c soy sauce

2 1/2 T sugar

1 T lemon juice (or 1/2 T vinegar)

2 T cornstarch

1/4 t dried crushed red pepper (we use cayenne)

2 T oil

3/4 lb meat cut into 1/2 inch cubes

2-4 large garlic cloves

1 red or green pepper cut into thin strips

1 small onion chopped

1/4 c unsalted roasted peanuts (optional)

Hot cooked rice

Combine water, soy sauce, sugar, lemon juice, corn starch, and cayenne in a small bowl, stirring with a whisk until smooth; set aside.

Pour oil into wok or large skillet, turn on to med-high heat until oil is very hot. Add pork and garlic; stir-fry about 3 min or until meat is cooked. Add pepper strips and onion; stir fry 3 min just until veggies are tender.

Stir in soy sauce mixture; cook, stirring constantly 1 min or until thickened. Stir in peanuts. Serve over rice. Makes about 4 medium servings

Apple Cinnamon Pork Chops

4 boneless pork chops
2 tbls vegetable oil
1 jar (12 ounces) homestyle pork gravy
1/2 cup raisins
1 tbl honey
1 1/2 tbls cinnamon
dash allspice
1 tart cooking apple, thinly sliced
hot cooked rice

In a large skillet, cook pork chops in oil until browned on both sides; season with salt and pepper. Stir in gravy, raisins, honey, cinnamon and allspice. Cover and simmer 15 minutes or until pork chops are tender. Add apple; cook 5 minutes or until apple slices are tender. Serve with hot rice.