PF Changs Style Lettuce Wraps

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 tablespoon Sriracha, optional
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce

1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Serves 4

Per Serving

Calories 298

Fat 15.7g

Carb 20g

Protein 22g

Fiber 3.4g

Sugar 8g

Green Chile Egg Bake

Green Chile Egg Bake
(12 servings)

• 10 eggs
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups cottage cheese
• 2 cups shredded cheese (I used pepperjack)
• 2 (4 oz.) cans diced green chiles

1. Beat eggs for 3 minutes on medium speed until lighter in color. Whisk in flour, salt, & baking powder. Add cottage cheese, green chiles, and shredded cheese- mix until combined.
2. Pour into lightly greased 9x13. Bake, uncovered, at 350 degrees for 40-45 minutes until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Italian Beef Sandwiches

• Chuck Roast, 3-5lbs
• Packet Italian Dressing Dry Seasoning
• 1/2 jar of pepperoncinis & 1/2 juice from jar
• 3 garlic cloves, minced
• 1 can beef broth

1. Trim chuck roast of excess fat. 
2. Put all ingredients into crockpot, cook on low for 8 hours.
3. Shred meat, serve in buns with provolone cheese and extra pepperoncinis.

My favorite basic chocolate chip cookies

• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar 
• 1/2 cup white sugar
• 1 whole egg 
• 1 egg yolk
• 1 tbsp. vanilla extract
• 2 1/4 cups all purpose flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 2 cups milk or semi-sweet chocolate chips (or 1 cup milk chocolate chips, 1 cup m&m's)

1. Preheat oven to 325 degrees. Line cookie sheets with parchment paper.
2. In a large bowl, whisk together butter and sugars until combined (about 2 minute). Add in vanilla and egg + yolk. Whisk until smooth (about 30 seconds).
3. Add flour, salt, and baking soda to the bowl- stir together with a spatula or wooden spoon until there are no streaks of flour. Fold in the chocolate until evenly distributed.
4. Using a 1 1/2 T cookie scoop (or two spoons), drop dough 2 inches apart onto prepared cookie sheets. 
5. Bake for 11-13 minutes (cookies will look underdone, and bottoms will be barely golden). Cool on cookie sheet for 5 minutes.

Makes 3 dozen cookies.

Easy Cheese Danishes

• 2 packages crescent rolls

Filling:

• 8 oz cream cheese, softened
• 1 tsp. lemon juice
• 2 T. sugar
• 2 T. sour cream

Icing:

• 1 cup powdered sugar
• 1 T. softened butter
• 1 T. milk

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
2. Remove crescent roll dough from can- pinch at seams to create one sheet. Pick a shape for your danish.
• Round danish:
• Cut each package into 8 strips. Repeat with second container.
• With each strip of dough, twist it loosely then wrap around itself. Use thumbs to create an indent in the center for the filling.

• Square danish:
• Cut each sheet into 8 squares. Fold corners towards the center, use thumb to create an indent. 

      3.  Filling: Combine all ingredients in stand mixer or with hand mixer until smooth.
      4. Put a dollop of filling in the center of each danish.
      5. Bake for 12-15 minutes until lightly golden.
      6. While danishes are cooling, combine all icing ingredients in a bowl until smooth. When cool, drizzle with icing.

Chocolate Pot de Creme

Chocolate Pot de Creme

• 8 ounces semisweet chocolate, chopped
• 1 1/2 cups whole milk (I've substituted 2% with success as well)
• 1 cup heavy cream
• 6 egg yolks
• 5 tablespoons white sugar
• 1/4 teaspoon salt

1. Place chopped chocolate into a blender.
2. Whisk together the remaining ingredients and heat in a heavy-bottomed saucepan over medium-low heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon and almost boiling.
3. Pour the hot mixture into the blender over the chocolate. Cover and blend until smooth, scraping down the sides as needed. Hold a kitchen towel over the lid of the blender to be safe, everything will be hot.
4. Divide the mixture among 6-8 ramekins or small cups and refrigerate until set, about 3 hours. Top with whipped cream before serving.

Citrus & Mustard Vinaigrette

All-Time Favorite Mustard Vinaigrette

• 2 T. honey
• 1 1/2 T. white wine vinegar
• 2 T. orange muscat champagne vinegar (from Trader Joe's, so delicious!)
• 1 T. fresh lemon juice
• 1 1/2 t. lemon zest
• 2 t. whole grain mustard
• 2 t. dijon mustard
• 1 1/2 t. minced garlic
• 1/2 cup olive oil
• salt & pepper

1. Combine all ingredients in a mason jar & shake, shake, shake.
2. Will keep for one week in the fridge.

Favorite ways to use this:

• over sautéed Brussels sprouts. Serve at room temperature or chilled with shaved manchego cheese, marcona almonds & craisins.
• over a kale salad or spring mix.

Pork Carnitas & Tomatillo Salsas

Pork Carnitas

• pork butt
• salt & pepper
• 2 t. oregano
• 2 t. chipotle chili powder
• 2 t. cumin
• 1 onion, diced
• 8 cloves of garlic, minced
• 1 jalapeno, rough chop
• 3/4 cup fresh squeezed orange juice (approx 3 oranges)
• juice of 1 lime

1. Trim the pork of excess fat. Season generously with salt & pepper. Rub with chili, cumin & oregano. Place in crock pot.
2. Top with the onion, garlic, and jalapeño. Pour the OJ and lime juice over the pork.
3. Cook on low for 8-10 hours or high for 4-6 hours, until meat is fork tender.
4. Take the meat out of the crockpot and shred it into smaller chunks. Reserve the liquid.
5. Heat a pan over medium-high with a small amount of oil. Spread a single layer on carnitas in the pan and cook on one side until it starts to get brown and crispy, drizzle a little of the reserved liquid over the meat, flip and brown for a couple minutes. Repeat with all meat.
6. Or... if you don't want to take the time to pan fry, you can spread the meat on a baking sheet and broil in the oven until browned and crispy.

Fresh Tomatillo-Avocado Salsa

• 4 tomatillos
• 1/4 white onion
• 2 serrano peppers (I left the seeds in)
• 1 garlic clove
• handful of cilantro
• juice of 1 lime
• 2 avocados
• salt to taste

1. Peel the husks (skins? what do they call those things?) off the tomatillos. Rinse under warm water to get that sticky-waxy residue off.
2. Rough chop all the ingredients, then blend it all together in a food processor. Salt or add additional lime juice to taste.

Roasted Tomatillo Salsa

• 1-1.5 lbs. tomatillos, husked and rinsed
• 2 serranos
• 4 garlic cloves, still in peel
• 1/2 white onion
• 1/2 cup cilantro
• lime to taste
• salt to taste

1. Cut tomatillos in half. Broil halved tomatillos, whole serranos & garlic until the skin is blistered and charred. Let cool. Remove seeds from serranos (or leave them in for a spicier salsa)
2. Process with the remaining ingredients in a food processor. Done!

Triple Berry Coffee Cake

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 heaping teaspoon lemon zest
• 1/4 cup sour cream
• 1/3 cup milk
• 1/2 cup EACH raspberries, blueberries, blackberries

Crumb topping:

• 3 tablespoons softened butter
• 1/3 cup brown sugar
• 1/4 all-purpose flour
• 1 teaspoon ground cinnamon

Directions:

1. Preheat oven to 350 degrees. Grease and flour the bottom and sides of a spring pan.
2. For the cake: Sift flour, baking powder and salt. Set aside.
3. Cream the butter and sugar with electric mixture until light. Add eggs one at a time and beat until fluffy. Add vanilla, lemon zest and sour cream and mix well.
4. Alternately, add flour mixture and the milk to the batter, beginning and ending with the flour.
5. Spread half of the batter evenly into prepared pan and smooth the top. Spread berries (thawed & well-drained, if using frozen) on top of batter. Cover berries with the remaining batter and spread the top evenly with a spatula (some of the berries will show through).
6. For crumb topping: Combine all ingredients and use fingers to mix and form crumbs.
7. Spread crumbs on top of cake and bake for 35 to 40 minutes or until toothpick comes out clean and cake is golden brown. Cool completely. Dust with powdered sugar and serve at room temperature.

Peach Coffee Cake: substitute peeled, sliced peaches for berries. Orange zest or 1 tsp. orange zest for lemon zest.

Doubling recipe: bake in a 9x13 for 50-60 minutes.

Fruit Dip

Basic fruit dip:

• 1 (8 ounce) block cream cheese, softened
• 1 (7 ounce) jar marshmallow cream

Whip the cream cheese until smooth, add in the marshmallow cream and continue to mix until well-blended.

Strawberry fruit dip:

• 1 (8 ounce) package of strawberry cream cheese
• 1 (7 ounce) jar marshmallow cream
• 2 tablespoons orange juice

Whip the cream cheese until smooth, add in the marshmallow cream and continue to mix until well-blended, add it the orange juice until combined.

Tips:

• Serve with fresh fruit (favorites: strawberries, pineapple, bananas, apples, etc.), cubed pound cake, graham crackers, etc.
• Run a spatula under hot water before you remove the marshmallow cream from the container, it'll slide off the spatula instead of being a sticky mess.
• Low-fat strawberry cream cheese tastes fine in the recipe, if you want to save some calories.
• I never double the recipe- if I think I'll need more, I'll fold in some cool whip to spread everything a little further.

Wild Blueberry & White Chocolate Cheesecake

Wild Blueberry & White Chocolate Cheesecake

• 1 1/2 cups vanilla sandwich cookie crumbs (such as Golden Oreos)
• 1 tablespoon white sugar
• 2 tablespoons butter, melted
• 2 cups white chocolate chips
• 1/2 cup half and half
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 2 teaspoon vanilla extract
• wild blueberry sauce
• 1/2 cup whole blueberries (can be frozen)

1. Preheat oven to 325 degrees. Wrap foil around the bottom of a 9" springform pan. 
2. In a medium bowl, combine the cookie crumbs, tablespoon of sugar and butter. Press into the bottom of the springform pan.
3. In a double-boiler, melt the white chocolate with the half and half, stirring occasionally until smooth. Alternatively, microwave in 30 second intervals (stirring after each interval) until the chocolate and half and half is smooth.
4. In a large bowl, beat the cream cheese until it is smooth and light. Add 1/2 cup sugar, beat until smooth. Beat in eggs, one at a time. Blend in vanilla and the melted white chocolate. 
5. Pour half of the batter into the pan, then spoon 1/2 the blueberry sauce over the top. It's thick- don't bother trying to spread it. Sprinkle the whole berries over the top.
6. Pour the remaining batter into the pan, and spoon the remaining blueberry sauce over the top. Swirl the jam with a knife to create a marbled-effect.
7. Place the pan in a jelly-roll pan, fill the pan with some water to create a water bath. Bake for 65 minutes, until filling it set (it should still be jiggly in the center). Then turn off the oven and leave the cheesecake in the oven for an hour. 
8. Cool, cover with plastic wrap, then refrigerate for at least 8 hours (overnight) before removing from the pan. 
9. Garnish with extra blueberry sauce, fresh blueberries, white chocolate curls, or whipped cream before serving.  

Wild Blueberry Sauce

• 1 cup frozen wild blueberries
• 3 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/4 cup water

1. In a saucepan, combine all ingredients. 
2. Bring to a boil over medium heat, allow to boil for one minute, stirring occasionally. 
3. Cool before using in cheesecake recipe, but can be served warm with pancakes, waffles, crepes, or ice cream.

Cake Batter Blondies

Cake Batter Blondies

• 1 box yellow cake mix (or Funfetti!)
• 1/4 cup canola oil
• 1/2 cup milk
• 1 egg
• 1/4 cup sprinkles (OR only 1 tbsp. if you opt to use Funfetti cake mix)
• 1/2 cup white chocolate chips (optional)

1. Preheat the oven to 350 degrees. Lightly spray an 8x8 baking dish with cooking spray.
2. Combine the oil, milk, egg, and cake mix in a large bowl until well-mixed. Add in the sprinkles and white chocolate chips; mix until evenly-distributed. 
3. Spread the batter evenly into the baking dish- it'll be thick! Sprinkle with some more sprinkles!
4. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the middle comes out clean. Allow to cool completely before cutting into small squares.

Cranberry-Orange Cookies with White Chocolate Chips

Cranberry-Orange Cookies with White-Chocolate Chips

• 1 stick (1/2 cup) unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 t. vanilla extract
• 1/2 t. orange extract
• 1 1/2 cup flour
• 1/4 t. salt
• 3/4 t. baking soda
• 1 heaping cup dried cranberries
• 1/2 cup white chocolate chips

1. Preheat the oven to 375 degrees.
2. Cream the butter and sugars together until fluffy- add egg and the extracts.
3. Mix in the flour, baking soda, and salt until well-combined.
4. Fold in the chips and cranberries until evenly distributed.
5. Drop by rounded tablespoon (or roll into balls for a more uniform look) onto parchment-lined baking sheets.
6. Bake for 8-10 minutes; the edges should be barely golden and the cookie will look slightly underdone. Cool on the baking sheet for three minutes, then allow to cool completely on a wire-rack.

Party Queso.

Ingredients:

(And.. 3/4 lbs. ground beef, browned and drained)

Cut the queso into cubes. Throw it into the crockpot.

Add the browned and drained ground beef.

Add two cans of Rotel (drained) and one can of diced green chiles (undrained).

Mix everything together (I know.. not the most attractive..)

& melt on low for 2-3 hours, or high for one hour.

Once everything is melted, keep the crock pot on low until this happens.

• 3/4 lbs. lean ground beef, browned and drained*
• 2 lbs. block of Velveeta, cubed
• 2 (10 oz.) cans Rotel (original, mild, or hot- whatever your preference), drained
• 1 (7 oz.) can diced, roasted green chiles

1. Combine all the ingredients in a crock pot. Melt on low until smooth (approx. 2-3 hours) or high (approx. 1 hour). Once melted, keep crockpot on low.

Buffalo Chicken Dip

Buffalo Chicken Dip

• 1 1/2  lb. cooked chicken breast, shredded
• 2 (8-ounce) packages of cream cheese, softened
• 1 cup ranch or blue cheese dressing
• 3/4 - 1 cup pepper sauce, such as Frank's Red Hot 
• 1 cup shredded cheddar cheese

1. Preheat the oven to 375 degrees.
2. In the bowl of a stand-mixer, beat together the cream cheese and ranch dressing. Stir in the pepper sauce, 1/2  cup of cheddar, and the shredded chicken. 
3. Spread the mixture into a casserole dish, sprinkle with the remaining cheddar, and bake for 20-30 minutes, or until heated through and the cheese is melted.
4. Let it sit for at least 10 minutes so you don't burn your mouth. I speak from experience. I like to stir everything together once it comes out of the oven.
5. Serve with celery sticks, chips, crackers, etc.

or...

1. Melt the cream cheese with the dressing in a pot over medium-low heat until smooth.
2. Stir in the cheese until melted.
3. Fold in the buffalo sauce and shredded chicken; pour everything into a crock pot on low.
4. Serve with celery sticks, chips, crackers, etc.

• 
  

Sangria Recipes

White Sangria

• 1 bottle (750 ml) dry white wine
• 3/4 cup peach schnapps
• 1/2 cup brandy
• 6 tablespoons frozen lemonade concentrate
• 3/4 pound nectarines or peaches, pitted and sliced (or frozen!)
• 1 green apples, cored and sliced
• diet ginger ale

1. In a large pitcher, combine the white wine, liquors, and lemonade concentrate. Stir until the lemonade is dissolved. Add the peaches and apples. Cover and refrigerate at least 4 hours to overnight to blend the flavors.
2. Serve over ice with a 1:1 ratio with the ginger ale. Use a slotted spoon in include fruit in each serving.

Red Sangria

• 2 bottles Spanish red wine
• 1 cup brandy
• 3/4 cup triple sec, peach schnapps or orange flavored liqueur 
• 1 cup orange juice
• 1/2 cup lemon juice
• 1/3 cup frozen lemonade concentrate
• 2 tablespoons white sugar*
• orange slices
• lemon slices
• apple slices
• 4 cups club soda, ginger ale or 7-up (optional)

1. Combine the wine, brandy, triple sec, oj, lemon juice, lemonade concentrate, and fruit. Refrigerate overnight. 
2. Before serving, add club soda (if you'd like a fizzier sangria) or ginger ale (if you'd like a sweeter sangria). Serve over ice.

*Ginger ale and 7-up will add a little bit of sweetness, so you can omit the sugar if you choose to go with either of them.

Cakey Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

• 1 cup canned pumpkin puree
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup unsweetened applesauce
• 1 egg
• 1 tablespoons vanilla extract
• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice*
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups of semi-sweet or milk-chocolate chips (your preference)
• 1/2 cup chopped walnuts or pecan, optional

1. Preheat the oven to 365 degrees.
2. Combine the pumpkin, sugars, applesauce, egg, and vanilla- stir until well-mixed.
3. In a separate bowl, whisk together the flours, cinnamon, pumpkin pie spice, cinnamon, bs, bp, and salt. 
4. Add the flour mixture to the pumpkin mixture and mix well.Stir in chocolate chips.
5. For each cookie, mound about two tablespoons onto a greased cookie sheet or a cookie sheet lined with parchment paper. Space them about two inches apart.
6. Bake for 12 minutes, or until lightly brown and firm 
7. These cookies taste best warm from the oven, or straight from the fridge. After they have cooled, store them in an airtight container in the fridge. 

*Don't have pumpkin pie spice on hand? Check your spice cabinet, you probably have all the components for pumpkin pie spice. Make your own and keep it in an old spice jar.

Pumpkin Pie Spice

• 1 tablespoon cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoons ground allspice
• 1/2 teaspoon grated nutmeg
• big pinch of ground cardamom

White Chocolate Raspberry Cheesecake

Michael's Fav Dessert

White Chocolate Raspberry Cheesecake

• 2 cups chocolate cookie crumbs (such as Oreos)
• 1 tablespoon white sugar
• 1/4 cup butter, melted
• 2 cups white chocolate chips
• 1/2 cup half and half
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 6 tablespoons raspberry sauce

1. Preheat oven to 325 degrees. Wrap foil around the bottom of a 9" springform pan. 
2. In a medium bowl, combine the cookie crumbs, tablespoon of sugar and butter. Press into the bottom of the springform pan.
3. In a double-boiler, melt the white chocolate with the half and half, stirring occasionally until smooth. Alternatively, microwave in 30 second intervals (stirring after each interval) until the chocolate and half and half is smooth.
4. In a large bowl, beat the cream cheese until it is smooth and light. Add 1/2 cup sugar, beat until smooth. Beat in eggs, one at a time. Blend in vanilla and the melted white chocolate. 
5. Pour half of the batter into the pan, then spoon three tablespoon of raspberry sauce over the batter.
6. Pour the remaining batter into the pan, and spoon the remaining raspberry sauce over the top. Swirl the jam with a knife to create a marbled-effect.
7. Place the pan on a jelly-roll pan, fill the pan with some water to create a water bath. Bake for 55-60 minutes, until filling it set (it should still be jiggly in the center). Then turn off the oven and leave the cheesecake in the oven for an hour. 
8. Cool, cover with plastic wrap, then refrigerate for at least 8 hours (overnight) before removing from the pan. 
9. Garnish with extra raspberry sauce, fresh raspberries, white chocolate curls, or whipped cream before serving.  

Raspberry Sauce

• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water

1. In a saucepan, combine all ingredients. 
2. Bring to a boil, and continue to boil for 5 minutes, or until sauce is thick, 
3. Strain sauce through a mesh strainer to remove seeds.

Crab Ceviche

Shrimp ceviche makes me a little squeamish. What!? Raw shrimp!? What!? It cooks in lime juice!? What!? That doesn't sound legit! 

But crab ceviche... totally my thing. Whenever we have a barbecue I request (i.e: demand) that Ronnie & Tiffany bring a giant bowl. I had a serious craving this morning and decided today was the day that I would make it for myself.

Meet my breakfast and lunch.

Crab Ceviche

• 1 (8-ounce) package imitation crab meat, flaked
• 2 large tomatoes (or 3-4 small), chopped
• 1 small red onion, finely diced
• 1/2 bunch of cilantro, chopped (about 1 cup)
• 1 jalapeno, diced (seed the jalapeno if you want a mild ceviche)
• 2-3 limes, juiced
• salt & pepper to taste
• little shake of garlic powder
• couple dashes of Frank's Red Hot*

Throw everything in a glass or porcelain bowl (preferably not metal or plastic). Chill for one hour. Eat with corn tortilla chips, wheat thins, or lavosh. 

*You can use a couple teaspoons of olive oil instead of Frank's if you prefer the way ceviche tastes without it. It's delicious either way.

Spicy Dr. Pepper Shredded Pork & Cilantro-Jalapeno Coleslaw

Two crock-pot meals in one week! Life has gotten easier on Indigo Street.
This recipe came from The Pioneer Woman, and it was freaking deeeeelicious! Michael said it was the most flavorful pulled pork he's ever had, the house smelled delicious, and I might make it the next time we have company over.

Crock-pot meals are so easy I really don't think they need the play-by-play with photos. I spent about 20 minutes prepping everything in the morning (it could have been cut down to 10.. but it was the morning, I was moving slow), and another 15 minutes doing the finishing touches before serving. In order to make this as easy as possible, I prepped everything for the coleslaw in the morning and stored everything separately (dressing, cabbage/jalapenos, cilantro- all in separate tupperware) so I could toss it together before eating. Definitely make this. And make a ton of it- the leftovers are amazing.

Spicy Dr. Pepper Shredded Pork

• 1 large Onion, peeled & quartered
• 3-5 lbs. Pork Shoulder Roast 
• Salt & Pepper
• 2 tablespoons Brown Sugar
• 1 can Chipotles in Adobo (I used a 12.5 oz can- you can use a 7 oz can if you prefer things more mild)
• 2 cans Dr. Pepper

1. Place the onion quarters in the bottom of the crock-pot. Generously salt & pepper the roast before placing it (fat-side up) on top of the onions. Pour the can of chipotle peppers (including the sauce) over the roast, add the brown sugar, then pour in the two cans of Dr. Pepper. 
2. Cook on low for 8-10 hours, turning 2-3 times during the cooking process (I wasn't home- mine was never turned, no biggie).Continue to cook until the pork is falling apart (use two forks to test). If the pork is not falling-apart tender, cook it for another hour.
3. Remove the entire roast from the crock-pot and place on a large cutting board. Allow to rest for 10 minutes.
4. While the meat is resting, skim the fat from the liquid in the crockpot. Discard the fat.
5. Shred the meat with two forks, discarding any large pieces of fat. Return the shredded meat to the liquid in the crock-pot, and keep warm until ready to serve.

Cilantro-Jalapeno Coleslaw

• 1/2 small head of cabbage, sliced thin
• 1/2 small head of purple cabbage, sliced thin
• 1 whole jalapeno, halved & sliced thin (including seeds & membranes)
• 1/3 cup milk
• 1/3 cup mayo
• 2 teaspoons sugar
• 1 teaspoon white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
•  2 cups cilantro leaves, barely chopped

1. Toss together the sliced cabbage and jalapeno slices in a large bowl. 
2. In a small bowl, mix the milk, mayo, sugar, vinegar, salt and cayenne pepper together. 
3. Pour the dressing over the cabbage mixture and toss to combine. Cover and refrigerate for one hour (or not- I didn't). 
4. Before serving, mix in the cilantro leaves.

To Serve:

Michael's Preference: Tuesday Night
Split a kaiser roll in half. Lightly butter and grill until golden brown. Top with shredded pork and a little juice, and coleslaw.

My Preference: Leftovers on Wednesday Night
Heat up a flour tortilla- preferably the delicious kind that you brown yourself on the stove (such as TortillaLand or My Nana's). 

Sidenote:

I knew I would have a ton of leftovers, so I mixed together half the coleslaw on Tuesday so I could have 'fresh' coleslaw on Wednesday. Hate soggy coleslaw.