Pulled Pork Sanwiches

I have to admit that I have never had pulled pork before. I have never cooked it or even tried it at a restaurant before, so this was a true first for me. I have to say, that it was very good and definitely one we will try again.
Ingrediants:
Pork tenderloin
1 can of coke (or your choice of soda)
Favorite BBQ sauce

Directions:                                                                                                                  

Cook your pork tenderloin in the coke in your crock pot on low heat for 6 hours. Remove from coke and seperate. (This is the pulling part.) Return pulled pork to the coke and add a bottle of your favorite BBQ sauce and cook for 30 mins on medium. Serve on your favorite buns with your favorite sides.
Review: This makes enough to serve for company. I served my family of four plus my mom and dad. Ace and I loved this meal! Dusty and my dad could've done without the BBQ sauce as they are not big fans. My mom and Cooper could've gone either way. For my first attempt, I thought it was a hit. We even had enough for left overs.

Since I first published this, we have had this meal again. The second time I made it, I used Dr. Pepper and a honey bbq sauce. It was sweeter and really good. I made Dusty's before I added the bbq sauce and he thought it was just as good just cooked in the DP.

Saucy Cranberry Orange Chicken

This recipe was sent to me from one of my closest friends in Florida. She's a mom of twins and a 5 year old. She says that she was able to cook this meal while juggling the feeding of the twins. She and I both agree that it was super easy and she thought it was better the next day. It originally comes from Campbell's Kitchen. Thanks Campbell and Beth!

Ingredients:

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound)

1/4 cup orange juice

1/4 cup cranberry juice

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 tablespoon dried cranberries

1 tablespoon chopped fresh sage leaves or 1 teaspoon ground sage

1/8 teaspoon ground black pepper

4 cups hot cooked instant white rice

Sliced green onions (I left these out as my family are not big onion eaters.)

Directions:

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.

Add the orange juice, cranberry juice, soup, cranberries, sage and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.

Serve the chicken mixture over the rice and sprinkle with the onions.

Review: It was very creamy and almost reminded me of something you could serve at Thanksgiving. I did like the flavor and the texture that the cranberries added to the meal. I think that I was the only one in my family that liked this, but that's all that matters, right?

Chicken with Black Pepper Marinade

This recipe is from foodnetwork.com

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon black peppercorns, crushed
• 4 chicken breasts, skinless and boneless
• Salt
• Juice of 1 lemon

Directions

In a shallow glass baking dish combine fresh lemon juice with olive oil, garlic and crushed peppercorns. Mix together with a fork. Place chicken breasts in baking dish and turn several times to coat with mixture. Let marinade for 30 minutes. Heat an indoor iron grill pan or outdoor grill until very hot. Sprinkle chicken breasts with salt and cook for 3 to 5 minutes on each side or until cooked through.

I needed a new recipe and was searching when I came across this one. It's been so long ago that I cooked it that I'm not sure what my thoughts were. I do know that the picture makes this meal look appetizing!