Penne with Roasted Asparagus and Balsamic Butter

1 pound asparagus
1 tablespoon olive oil
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 pound penne
1/4 pound butter, cut into pieces
1/3 cup grated Parmesan cheese, plus more for serving

Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.

Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.

Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 teaspoon salt. Serve with additional Parmesan.

Turkey Sloppy Joes

Ingredients

1 tablespoon olive oil
4 carrots, coarsely grated (2 cups)
1 medium onion, minced
2 garlic cloves, minced
Coarse salt and ground pepper
3 tablespoons tomato paste
3/4 pound ground turkey (93% lean, dark meat)
1 can (28 ounces) crushed tomatoes
2 tablespoons dark-brown sugar
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon chili powder
8 whole-wheat hamburger rolls, split

Directions

In a large saucepan, heat oil over medium; add carrots, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.

Add tomato paste and cook, stirring, 1 minute. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes.

Add tomatoes, sugar, vinegar, and Worcestershire sauce. Cook, stirring occasionally, until slightly thickened, 12 to 14 minutes. Serve on whole-wheat rolls.

Pulled Pork Pasta

This is a great use for leftover pulled pork... you know... if you have any ;)

1 lb pasta (we used farfalle)
1 tbsp butter
1 large sweet onion, thinly sliced
S&P
2 cups pulled pork
3 cups tomato sauce
1/4 cup BBQ sauce (more if you like, do this to taste)
Grated Parmesan cheese

Melt butter in a large frying pan. Add sliced onions, salt & pepper. Cook on low heat until soft and caramelized.

Bring a large pot of water to a boil and toss in pasta. Cook until al dente.

Add pulled pork, tomato sauce, and BBQ sauce to the caramelized onions. Bring to a simmer stirring well. Toss with cooked pasta and top with grated Parmesan cheese.

Coleslaw

2 tbsp white wine vinegar
2 tbsp canola oil
2 tbsp mayonnaise
1 tbsp sugar
1 tsp mustard seeds
1/2 tsp dry mustard
ground pepper
1/2 tsp celery salt
Shredded cabbage & carrots (I use the bagged mix)

Mix the dressing ingredients together and toss with shredded cabbage & carrots. Refrigerate for 1-2 hours before eating to allow flavors to mingle.

Crock Pot Pulled Pork

3-4lbs pork shoulder
1 tsp ground pepper
1/2 tsp smoked sea salt
1 tsp garlic powder
1 tsp onion powder
2 tsp smoked paprika
1 bottle beer
1/4 cup apple cider vinegar
1/2 - 1 cup BBQ sauce (I like the Smokin' Stampede Beer & Chipotle from RCSS)

Mix together pepper, salt, garlic powder, onion powder, and smoked paprika. Rub all over pork shoulder and place in the crock pot. Pour in beer and apple cider vinegar. Cook on high for 6-8 hours or until the pork falls apart when pierced with a fork.

Remove pork from crock pot and discard liquid. Pull pork apart with 2 forks until shredded. Put back in the crock pot with BBQ sauce and keep warm until ready to serve.

Roasted Potato Salad with Mustard Dressing

3 pounds small red potatoes, cut into 1-inch pieces
1 tablespoon olive oil
2 teaspoons freshly ground black pepper
1/2 teaspoon kosher salt
4 slices bacon
2 cups diced Vidalia or other sweet onion (about 2 medium)
3 garlic cloves, minced
3 tespoons Dijon mustard
2 tablespoons mayonnaise
1 tsp sugar
1 1/2 tablespoons mead vinegar
1/4 cup chopped fresh parsley

Preheat oven to 400°.

Combine first 4 ingredients in a large bowl; toss to coat. Arrange potatoes in a single layer on a jelly-roll pan. Bake at 400° for 40 minutes or until potatoes are tender, stirring once. Transfer potatoes to a large bowl.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; cook 15 minutes or until golden brown and caramelized, stirring frequently. Add garlic to pan; cook 30 seconds. Add onion mixture and crumbled bacon to potatoes; toss gently. Let stand 15 minutes.

Combine mustard, mayonnaise, sugar, and vinegar in a small bowl; stir with a whisk. Add mustard mixture and parsley to potato mixture; toss gently.

Serve slightly warm or chilled. Tastes even better the next day!

Old Fashioned Vanilla Ice Cream

1/2 cup sugar
Dash salt
1 cup whole milk
1 egg, beaten
1 cup whipping cream
2 teaspoons pure vanilla extract

Combine sugar, salt and milk in saucepan. Cook over medium heat, stirring occasionally until mixture almost boils. Reduce heat to low.

Gradually stir about 1/2 cup of hot milk into the beaten egg. Add egg mixture to remaining hot mixture. Cook over low heat, stirring constantly until slightly thickened, about 2-3 minutes. Remove from heat and refrigerate at least 2 hours.

Combine whipping cream, vanilla and chilled mixture, stirring with a wire whisk to combine.

Chill and add to your ice cream maker as per instructions.