Pork Fried Rice

Rating: 4.75 out of 5

Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/side-dish-recipes/pork-fried-rice-2

Ingredients

• 1/4 cup peanut oil
• 4 scallions, thinly sliced (white and green parts separated)
• 4 large eggs, lightly beaten
• 1 1/2 tbsp. minced garlic
• 1 tbsp. minced ginger
• 1 cup Pulled Pork
• 3 cups Rice Pilaf
• 2 tbsp. soy sauce
• 1 tsp. sesame oil

Directions:

1. In extra large skillet, heat 2 tbsp. peanut oil until very hot. Add scallion whites and stir-fry 30 seconds. Add eggs and scramble until set, 45 seconds; transfer to bowl. Add remaining 2 tbsp. peanut oil, garlic and ginger and stir-fry 1 minute. Add pork and stir-fry 45 seconds to heat through. Stir in pilaf and soy sauce and stir fry 2 minutes. Return eggs to pan with sesame oil and toss well. Top with scallion greens.

Pulled Pork Sandwiches and Cole Slaw

Rating: 4.5 out of 5

Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/lunch-recipes/pulled-pork-and-slaw-sandwiches

Ingredients

• 3/4 cup cider vinegar
• 2 tsp. sugar
• 1/2 tsp. crushed red pepper
• 2 1/2 cups coleslaw mix (7 oz.)
• Salt and pepper
• 2 tbsp. mayonnaise
• 3 cups Pulled Pork
• 1 tbsp. worcestershire sauce
• 4 hamburger buns

Directions:

1. In large bowl, whisk together 1/2 cup vinegar, sugar and crushed red pepper; add coleslaw and season with 1/2 tsp. each salt and pepper. Toss and let stand at least 15 minutes. Pour off liquid and stir in mayonnaise. In saucepan, cook pork, remaining 1/4 cup vinegar, worcestershire and 2 tbsp. water over medium heat to heat through, 2 to 3 minutes. Divide pork among buns, top with some slaw and serve remainder alongside.

Pork and Avocado Tacos

Rating: 4.5 out of 5 stars

Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/pork-and-avocado-tacos

Ingredients

• 2 tbsp. fresh lime juice
• 1 tbsp. honey
• 1 tbsp. chopped cilantro
• 2 1/2 tbsp. EVOO
• Salt and pepper
• 2 cups chopped iceberg lettuce
• 3 small radishes, sliced
• 2 avocados, diced
• 1 large tomato, diced
• 3 cups Pulled Pork
• 2 tbsp. hot sauce
• 12 taco shells or corn tortillas

Directions:

1. In medium bowl, whisk together lime juice, honey and cilantro; whisk in EVOO and a pinch each salt and pepper. Pour half of dressing into second medium bowl. Add lettuce and radishes to 1 bowl, avocados and tomato to other. Season warmed pork with hot sauce. Divide lettuce and radishes among taco shells; top with pork, avocado and tomato.

Fusilli with Chicken and Tomato Sauce

Rating: 4 out of 5

Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/fusilli-with-chicken-and-tomato-sauce

Ingredients

• 1 box (16 oz.) fusilli pasta
• 2 tbsp. butter
• 3 cups Pulled Chicken
• 2 cups Tomato Sauce
• 6 oz. mozzarella, diced (1 1/2 cups)
• Salt and pepper
• 1/3 cup grated parmesan
• 1/4 cup chopped fresh parsley

Directions:

1. In large pot of boiling, salted water, cook pasta until al dente. Drain, reserving 1/2 cup cooking water. Return pasta to pot, add butter and place over medium heat. Add chicken and tomato sauce and toss well. Add reserved pasta water and mozzarella; season with salt and pepper. Top with parmesan and parsley.

Spanish Rice with Shrimp

Rating: 4 out of 5

Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/spanish-rice-with-shrimp

Use your tomato sauce, roasted veggies and rice pilaf

Ingredients

• 4 cups Rice Pilaf
• 1/4 cup EVOO
• 4 cloves garlic, chopped
• 1 lb. peeled, deveined shrimp
• 1 tsp. smoked paprika
• 1 cup Tomato Sauce
• 1 cup chopped Roasted Peppers
• 1/4 cup chopped black olives
• 3 tbsp. chopped fresh parsley
• 4 lemon wedges

Directions:

1. In large nonstick skillet, heat pilaf in 2 tbsp. EVOO. Transfer to bowl. In same skillet, cook garlic, shrimp and paprika in remaining 2 tbsp. EVOO. Add tomato sauce and peppers and heat through. Return pilaf to pan, stir in olives and cook 1 minute. Serve with parsley and lemon wedges.

 

Rice Pilaf

20 50 70

Source: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/side-dish-recipes/rice-pilaf-2

Ingredients

• 3 tbsp. EVOO
• 3 onions, cut into 1/2 -inch pieces (about 4 1/2 cups)
• Salt and pepper
• 3 1/4 cups long-grain rice
• 2 1/4 cups chicken broth
• 4 bay leaves
• 16 oz. frozen peas

Directions:

1. In a 7-qt. dutch oven, heat the EVOO over medium-high heat. Add the onions, 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring often, until golden and translucent, 8 to 10 minutes.
2. Add the rice and cook, stirring, for 1 minute. Add 2 1/4 cups water, the chicken broth, bay leaves, 2 tsp. salt and 1 tsp. pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20 to 25 minutes. Remove from the heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice. Discard the bay leaves. 

FREEZE IT! Divide into 1-cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in 2-gallon freezer bags.

USE IT! Thaw at room temperature for about 30 minutes, or pop into the fridge in the morning and thaw all day. (The microwave can be used in a pinch.)

CHANGE IT UP!
• Halve the amount of onions and add 3 minced jalapeños.
• Use corn instead of peas and add chopped cilantro.
• Swap in 1 cup white wine for 1 cup broth.
• Add thyme or rosemary when cooking the onions.
• Omit the peas and stir in chopped olives and toasted almonds.

Pulled Chicken

15 50 65

Source: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dinner-recipes/pulled-chicken

Ingredients

• 4 lbs. skin-on, bone-in chicken breasts
• 4 lbs. skin-on, bone-in chicken thighs
• 2 tbsp. EVOO
• 2 lemons, cut into wedges
• 1 tsp. paprika
• 1 tsp. dried thyme
• Salt and pepper

Directions:

1. Position racks in the upper and lower thirds of the oven and preheat to 400°. Line 2 large rimmed baking sheets with parchment. Place the chicken breasts on 1 sheet and the thighs on the other. Drizzle with the EVOO and squeeze the lemons on top. Sprinkle with the paprika and thyme; season with salt and pepper. Roast until the skin is crisp and the juices run clear when the pieces are pierced with the tip of a small, sharp knife, 45 to 50 minutes. Let cool for 15 minutes.
2. Remove the chicken skin, then pull and cut the meat off the bones. Tear the meat into shreds. (Save the bones, skin and any juices from the pans to make broth if desired; see bonus recipe at right.)

More how-tos:
FREEZE IT! Divide into 1 1/2-cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store fl at in 2-gallon freezer bags.

USE IT! Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day. (The microwave can be used in a pinch.)

CHANGE IT UP!
• Use hot or smoked paprika instead of regular.
• Add a little bit of sesame oil in addition to the EVOO.
• Substitute limes for the lemons.
• Swap in tarragon for the thyme.