Old South Coca-Cola Pork Loin

Roast and Marinade ingredients

1/4 cup soy sauce
1 cup Coca-Cola
1/2 cup dark brown sugar
2 tablespoons Dijon mustard
3 tablespoons oil
2 tablespoons Worcestershire sauce
1/3 cup ketchup
2 cloves garlic, minced
1 tablespoon dry mustard
2 tablespoons balsamic vinegar
1 teaspoon ginger
1 teaspoon thyme, crushed
5 pounds pork loin roast, boned

Combine all the ingredients except for the meat, to form a marinade. Set the pork roast in a plastic bag with a zip-type seal, pour in the marinade and seal the bag. Set the plastic bag in a serving bowl large enough to steady the roast and keep the marinade ingredients from spreading away from the roast.

Let stand for 24 hours or overnight in the refrigerator, patting and turning the bag every few hours to ensure the meat marinates evenly. This helps the roast absorb the marinating liquids and creates a tender, juicy and flavorful roast.

Remove roast from marinade and discard the marinade. Place roast, fat side up, on rack in roasting pan. Insert roast meat thermometer so the bulb is centered in the thickest part. Do not add water. Do not cover. Roast in a slow 325 degree preheated oven until the thermometer registers to 175 degrees. Allow 30 to 40 minutes per pound for roasting, so for a 5 pound loin roast, you would be roasting for about 2-1/2 to 3 hours. During last 1/2 hour of cooking time, brush on the glaze. If you prefer, you can just as easily cook on the grill or in the smoker. Remove from the oven and out of the pan onto a platter; cover with foil tent to seal steam and rest the meat 15 minutes before slicing and this results in a much juicier roast. NOTE: Alternatively, you can slow-roast. Instead of roasting at 325, use a slow oven at 250 - 275 degrees, and allow almost twice as long. The meat will be even more tender. Use your meat thermometer or whatever means you like to achieve desired doneness.

Coca-Cola Sauce
1 cup brown sugar
1 tablespoon cornstarch
1/2 teaspoon dry mustard
2 tablespoons butter
1/3 cup balsamic vinegar
2/3 cup Coca-Cola
Sea salt and fresh ground pepper

Mix together all ingredients in sauce pan; simmer and stir to thicken. Brush or spoon glaze on meat frequently during cooking. You can also serve any remaining sauce with the sliced pork if you like.

Garlic Lemon and Parmesan Roasted Brussel Sprouts

Had these for dinner and next time try  more lemon and more cheese

Garlic Lemon and Parmesan Roasted Brussel Sprouts
Found here http://www.cookingclassy.com/2014/10/garlic-lemon-parmesan-roasted-brussel-sprouts/

Prep Time: 10 minutes + time to rinse, dry, trim ends, and slice in half lengthwise

Cook Time: 25 minutes

Yield: 4 servings

Ingredients

1 lb brussels sprouts, rinsed and dried, ends trimmed, sliced in half lengthwise
2 - 3 cloves garlic, minced
2 Tbsp extra virgin olive oil
2 tsp fresh lemon juice, plus more for serving
1/2 tsp (scant) fine sea salt, or to taste
1/4 tsp freshly ground black pepper
1/4 cup freshly grated parmesan cheese

Directions

Preheat oven to 400 degrees. Add brussels sprouts and garlic to a large mixing bowl, drizzle with olive oil and lemon juice then toss. Sprinkle with salt and pepper and toss. Spread onto a cookie sheet in an even layer.

Bake in preheated oven, tossing once halfway through baking, until golden brown on edges, about 25 - 30 minutes. Serve warm spritzed with more lemon juice to taste and topped with parmesan cheese.

Guacamole Chicken Salad

Guacamole Chicken Salad
Found here: http://www.popsugar.com/food/Guacamole-Chicken-Salad-Recipe-38280896

NOTES

I used poached chicken, but rotisserie chicken would work as well. If you'd prefer a less-oniony chicken salad, use 1/4 cup onion and 3 ribs of celery, so as to maintain the crunch. If you're OK with more onion, use 1/2 cup and 2 ribs, respectively. For something a bit more decadent, serve the chicken salad with tortilla chips instead of in lettuce wraps.

Guacamole Chicken Salad Recipe
INGREDIENTS

2 large ripe avocados, peeled and pitted
1 tablespoon plus 1 teaspoon freshly-squeezed lime juice (use reconstituted if you must)
1/4-1/2 cup red onion, finely chopped
2-3 ribs celery, finely chopped (about 1/2 cup)
2 large serrano chili peppers, finely chopped
1 teaspoon kosher salt
2 cooked chicken breasts, skin removed, cubed (about 2 cups)
Bibb or butter lettuce leaves, for serving

DIRECTIONS

Using a fork, mash avocados with citrus juice in a small bowl. Add chopped onion, celery, serrano chili peppers, and salt. Stir to combine. Fold in the chicken. Serve with lettuce leaves.

Slow Cooker Taco Soup

Found here: http://www.popsugar.com/food/Slow-Cooker-Taco-Soup-31831494
"If you don't have a slow cooker, cook it in a soup pot over the stovetop at the lowest heat setting. Be sure to keep the lid on and check on it every half hour or so. If you're planning to leave the slow cooker unattended, make sure to follow the manufacturer's directions, and cook it on the low setting."

"Try garnishing a bowl with crumbled tortilla chips, sliced avocado, chives, or cilantro for added flavor and texture."


INGREDIENTS

1 onion, thinly sliced
2 garlic cloves, minced
2 (15-ounce) cans black beans, drained
1 (7-ounce) can diced green chiles
2 tablespoons chili powder
1 1/2 teaspoons cumin
1 pound ground beef
1 (15-ounce) can tomato sauce
12 ounces wheat ale
2 cups chicken broth
Salt and pepper, to taste
Shredded sharp white cheddar cheese, for garnish

DIRECTIONS

In a five- to six-quart slow cooker, combine onion, garlic, black beans, green chilies, chili powder, cumin. Place ground beef on top of vegetables. Pour in tomato sauce, wheat ale, and chicken broth.
Cover, and cook on high for six hours (or on low for eight hours). Halfway through the cook time, mash up the ground beef into bite-size pieces. If you've left the slow cooker unattended, simply mash up the ground beef when you return home. Salt and pepper to taste. Garnish with shredded cheese.
INFORMATION

Category Main Dishes, Beef Cuisine North American Yield 4-6 servings Cook Time 8 hours 30 minutes

Mug Meals Bacon And Cheese In A Mug

Found here https://tasty.co/recipe/bacon-and-cheese-in-a-mug

Ingredients
for 1 mug

1 slice bread
1 egg
2 tablespoons  milk
1 pinch cheddar cheese
1 pinch salt
1 pinch pepper
bacon, to taste
tomato, to taste
green onion, minced

Preparation
Slice bread into cubes.
In a bowl, add egg, milk, cheese, salt, and pepper, and mix.
In a microwave-safe mug, place half of the cubed bread and desired amount of bacon and tomato.
Place the rest of the bread and fixins and pour the egg mixture into the mug.
Microwave for 1½ minutes or until egg is fully cooked.
Sprinkle with some green onions.
Enjoy!