Recipe Round-up

Chicken Alfredo Roll-up
9 lasagna noodles
2 ½ cups alfredo sauce
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel. Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling. Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.


Sweet Pulled Pork 

1/2 cup ketchup
1/2 cup brown sugar
1 Tbs. vinegar
4 Tbs. soy sauce
3 lbs. pork butt

Wrap the pork butt completely in foil. Put in the slow cooker and pour ½ cup water around pork. Cook on low for 8-10 hours. Remove from crock pot and drain juice and water. Shred pork, removing excess fat, with two forks.Meanwhile mix ketchup, brown sugar, vinegar, and soy sauce until blended. Return shredded pork to crock pot and pour sauce mixture over pork roast and cook on low for an additional 1-2 hours.  


Shrimp and Chorizo
(This is the original recipe: I modify it by using kielbasa and omitting jalapeno pepper)
2 links cured chorizo sausage (about 3 oz)
1 large Spanish onion (rinsed)
1 fresh jalapeño pepper (optional, rinsed)
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
3/4 lb large peeled/deveined shrimp (thawed, if needed)
1/4 teaspoon paprika

 Cut chorizo in half lengthwise; then slice thinly. Remove ends and peel from onion; cut onion in half and slice thinly (about 2 cups). Cut jalapeño pepper in half (remove seeds); chop pepper finely.sauté pan on medium-high 2–3 minutes. Place oil in pan; swirl to coat. Add chorizo, onions, jalapeño, and garlic; cook 2–3 minutes, stirring often, or until onions begin to soften. Add shrimp (wash hands) and paprika; cook 3–4 minutes, stirring often, or just until shrimp are opaque and curl slightly. Serve immediately.

Savory Garlic Marinated Steaks

1/2 cup balsamic vinegar 1/4 cup soy sauce 3 tablespoons minced garlic 2 tablespoons honey 2 tablespoons olive oil 2 teaspoons ground black pepper 1 teaspoon Worcestershire sauce 1 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon liquid smoke flavoring 1 pinch cayenne pepper 2 (1/2 pound) rib-eye steaks

	In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
	Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
	Preheat grill for medium-high to high heat.
	Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.