Love me some pork butt!!!

I work from home 3 days a week and like to make hearty meals when I can:-) Today I put a pork butt on the crock pot during my lunch break. It will be PERFECT when it's time for supper!!!
It's about a 4-5lb butt (or shoulder) bone in! I put it in the crock pot on high...season it with onion, garlic powder, pepper, Lawry's seasoning, ground red pepper (rub all of those into the roast really well)...then poor about an inch of water around the roast....put a few spoons full of chopped jalapeno on top of the roast...cover and let cook for about 4-6 hours...until it's for tender:-)
When it's done...pull the roast out...poor out almost all of the liquid (saving about 1 cup),,,shred the meat...put back in pot,...add BBQ sauce and some of the liquid if needed....mix together and serve on buns! YUMMY!
 I will add a picture tonight once it's done!

Glazed Carrots

Ingredients:
baby carrots (whatever you need for supper)
1/3 cup water
1 tablespoon honey
2 tablespoon butter
salt/pepper
1 tablespoon lemon juice
1 teaspoons parsley

Directions:
Combine carrots, water, honey, butter and salt in sauce pan. Bring the simmer of med heat. Cover and let cook for about 10 minutes. Remove top and let sauce thicken  a little and make sure carrots are tender. Sprinkle with pepper and parsley...serve!

Parmesan Tomatoes

Ingredients:
2 tomatoes sliced very thick
1/4 cup freshly grated parmesan
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
pepper to taste
1 teaspoons olive oil

Directions:
Place sliced tomatoes on baking sheet. Preheat oven to broil. Brush tomatoes with olive oil, top with cheese and salt and pepper. Broil long enough to brown cheese...done!

Lemon Garlic Chicken

This chicken was so good...and moist! LOVED IT! Will start making this often:-)
I used chicken tenders because that's what I had....worked great!

Ingredients:
½ cup vegetable oil
3 tbsp. lemon juice
1½ tbsp. soy sauce
1 clove garlic, minced or pressed
½ tsp. dried oregano
salt/pepper
4-6 chicken tenders

Directions:
Combine first 6 ingredients in a mixing bowl. Whisk and then add chicken...let sit in fridge for up to 6 hours. I just did it for about 30 minutes and it was still great!
Preheat skillet to med high heat. Cook chicken turning once until it's browned and cooked through. Serve!!

Fried Pickles

Ingredients:
Sliced dill pickles
Mesa Corn Flour
Flour
pepper
cayenne pepper
garlic powder
1 cup of buttermilk (or more if you are doing TONS of pickles)
vegetable oil 1 inch in pan

Directions:
Heat vegetable oil to 350 (hot)....but it shouldn't be smoking...I used med-high on my stove and ended up turning it down to medium.
Put 1/3 cup of each four in bowl...add spices and mix together. Drain a few handful of pickles and pat with paper towel to make sure they are dry. Poor buttermilk in bowl...add pickles. Let them sit in the buttermilk for about 10 minutes. Pull pickles out one by one and roll them around in the flour mixture until they are covered...set on separate plate. (You can do the whole shake in plastic bag too if you want...that would work)Once you are done with all of the pickles add each one slowly to the hot oil (make sure it's bubbling)....cook pickles in batches of about 5-10 at a time. Cook for about 1-2 minutes until they are brown...remove and put on paper towel to drain. Serve with ranch...YUM!!!!

Sweet Bacon Chicken

This is REALLY easy...and very tasty!!

3 chicken breasts cut in half

6 bacon slices

salt and pepper to taste

garlic powder

chili powder

brown sugar

Cut each breast into 2 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine.

Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.