Sweet Barbacoa Pork
What You'll Need:
2 lbs. boneless pork ribs
12oz. can Coke (not diet - can use caffeine free)
1/4 cup brown sugar
dash garlic powder
1/4 cup water
What You'll Do:
1. Put all the ingredients in a ziploc bag to marinade. Marinade for a few hours or overnight.
2. Pour meat and marinade in crock pot. Cook for 4 hours on high or 8 hours on low. Keep the lid on to retain liquid.
3. When cooking time is done, DRAIN LIQUID. Shred the pork with two forks. Put the shredded pork and Barbacoa Enchilada Sauce (below) in crock pot and cook on low for 2 hours.
Barbacoa Enchilada Sauce
What You'll Need:
1 cup Coke
1 can diced green chilies
1 cup red enchilada sauce
1/2 cup brown sugar
What You'll Do:
1. In food processor or blender, blend all ingredients until smooth.
Cilantro Lime Rice
What You'll Need:
1 cup uncooked rice (long-grain, white rice - NOT instant)
1 tsp. butter or margarine
2 gloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15oz) chicken broth
1 cup water
1 tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tbsp. fresh chopped cilantro
What You'll Do:
1. In saucepan combine rice, butter, garlic, 1 tsp. lime juice, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat.
2. In a small bowl combine 1 tbsp. lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
*You can cook this rice in a rice cooker with all the above ingredients and it comes out just fine.
Black Beans
What You'll Need:
2 tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 small can tomato juice
1 tsp. salt
2 tbsp. chopped cilantro
What You'll Do:
1. In a non-stick skillet over medium heat, cook garlic and cumin in the olive oil until fragrant. Add beans, tomato juice and salt. Continually stir until heated through. Just before serving, stir in cilantro.
Creamy Tomatillo Dressing
What You'll Need:
1 packet Traditional Hidden Valley Ranch mix (NOT buttermilk)
1 cup mayonnaise
1 cup buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno
What You'll Do:
1. Mix all ingredients together in blender. Blend until smooth.
Note: The meat and beans are both very saucy, which is nice if they are being served buffet style because it keeps them really moist, but be sure to use slotted spoons to serve them.
*Serve all these ingredients together as a meal. My family likes them burrito style but I also really like them in taco salad shells. I can find them in my grocery store in the cold "mexican" isle. You have to bake them, but it is SO good. I also like salsa on mine instead of the tomatillo dressing. ENJOY!
(Picture to come...)
Monday, January 9, 2012
Nut Goodies
Yields: 8-9 dozen
What You'll Need:
1 bag chocolate chips
1 bag butterscotch chips
1 cup butter or margarine
1/3 cup eevaporated milk
1 lb. salted peanuts
1-1oz. sqaure unsweetened chocolate
2 cups creamy peanut butter
1/4 cup vanilla pudding mix (not instant)
2 lbs. powdered sugar
What You'll Do:
1. Cut square of unsweetened chocolate in half or quarters. In medium saucepan over medium heat, melt together the chocolate chips, butterscotch chips, unsweetened chocolate square and peanut butter. Stir constantly using heavy spatula.
2. In large saucepan bring butter, pudding mix and evaporated milk to a boil then add all the powdered sugar. Use another heavy spatula! (This stuff should be stiff, kind of like play dough)
3. Use small papers and put a thin layer of chocolate in the bottom. Freeze until firm (about 5 minutes). Then put a small ball of the white stuff in each cup.
4. Add peanuts to chocolate mixture, stir until well incorporated. Cover white layer with dollop of chocolate-peanut mixture. Freeze until firm.
*You don't have to keep these frozen but you should keep them at least in the fridge.
What You'll Need:
1 bag chocolate chips
1 bag butterscotch chips
1 cup butter or margarine
1/3 cup eevaporated milk
1 lb. salted peanuts
1-1oz. sqaure unsweetened chocolate
2 cups creamy peanut butter
1/4 cup vanilla pudding mix (not instant)
2 lbs. powdered sugar
What You'll Do:
1. Cut square of unsweetened chocolate in half or quarters. In medium saucepan over medium heat, melt together the chocolate chips, butterscotch chips, unsweetened chocolate square and peanut butter. Stir constantly using heavy spatula.
2. In large saucepan bring butter, pudding mix and evaporated milk to a boil then add all the powdered sugar. Use another heavy spatula! (This stuff should be stiff, kind of like play dough)
3. Use small papers and put a thin layer of chocolate in the bottom. Freeze until firm (about 5 minutes). Then put a small ball of the white stuff in each cup.
4. Add peanuts to chocolate mixture, stir until well incorporated. Cover white layer with dollop of chocolate-peanut mixture. Freeze until firm.
*You don't have to keep these frozen but you should keep them at least in the fridge.
*A special thanks to my mother-in-law, and HER mother for this amazing recipe!
Sunday, January 8, 2012
Warm Carmel Apple Cider
Serves 4-5
What You'll Need:
4-5 cups Indian Apple Cider (any other kind just doesn't taste very good)
1/4 cup Hershey's caramel sauce
1/4 cup whipping cream
1/2 tsp. cinnamon extract
dash ground cinnamon
1 cinnamon stick
What You'll Do:
1. In medium-large saucepan, pour all ingredients and stir constantly over medium heat, so the caramel doesn't burn. Stir until caramel is dissolved. No need to bring cider to a boil. Serve warm.
* Best served with whipped cream and dash of cinnamon on top. YUM!
If you want this for entertaining, I have it figured out for 65 people:
4 (1) gallon each Indian Summer Apple Cider
2 jars caramel
1 pint whipping cream
2 tbsp cinnamon extract
2 tbsp ground cinnamon
Sorry about the crappy picture. I took it with my phone in bad lighting.
What You'll Need:
4-5 cups Indian Apple Cider (any other kind just doesn't taste very good)
1/4 cup Hershey's caramel sauce
1/4 cup whipping cream
1/2 tsp. cinnamon extract
dash ground cinnamon
1 cinnamon stick
What You'll Do:
1. In medium-large saucepan, pour all ingredients and stir constantly over medium heat, so the caramel doesn't burn. Stir until caramel is dissolved. No need to bring cider to a boil. Serve warm.
* Best served with whipped cream and dash of cinnamon on top. YUM!
If you want this for entertaining, I have it figured out for 65 people:
4 (1) gallon each Indian Summer Apple Cider
2 jars caramel
1 pint whipping cream
2 tbsp cinnamon extract
2 tbsp ground cinnamon
Sorry about the crappy picture. I took it with my phone in bad lighting.
A HUGE shout out to Melessa Paynter for this fabulous recipe!
Thursday, September 29, 2011
Ziplock Omelets
*A big thanks to my sister-in-law, Mary Ann for this one!!*
What You'll Need:
diced ham
shredded cheese
green pepper
hash browns
tomatoes, diced
2 eggs (per person)
quart size ziplock freezer bags (1 for each person)
What You'll Do:
1) Put out a variety of ingredients such as cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Have each person write their name on a quart size ziplock freezer bag with permanent marker
2) Crack 2 eggsnto a bowl; add a shake of salt and whip (not more than 2 eggs). Each person adds prepared ingredients of choice to their bag and shakes. Make sure to get air out of bag and zip it up.
3) Place the bags into rolling boiling water for exactly 13 minutes. You can usually cook 6 to 8 omelets in a large pot at a time. For more, make another pot of boiling water.
4) Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed! Nice to serve with fresh fruit and breads.
*Add the cheese to omelet after it is cooked. If added to the bag, it will not cook right.
What You'll Need:
diced ham
shredded cheese
green pepper
hash browns
tomatoes, diced
2 eggs (per person)
quart size ziplock freezer bags (1 for each person)
What You'll Do:
1) Put out a variety of ingredients such as cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Have each person write their name on a quart size ziplock freezer bag with permanent marker
2) Crack 2 eggsnto a bowl; add a shake of salt and whip (not more than 2 eggs). Each person adds prepared ingredients of choice to their bag and shakes. Make sure to get air out of bag and zip it up.
3) Place the bags into rolling boiling water for exactly 13 minutes. You can usually cook 6 to 8 omelets in a large pot at a time. For more, make another pot of boiling water.
4) Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed! Nice to serve with fresh fruit and breads.
*Add the cheese to omelet after it is cooked. If added to the bag, it will not cook right.
Wednesday, September 21, 2011
Chicken Cheese Tortellini Soup
Serves 6-8
What You"ll Need:
3 cans chicken broth (10 3/4 oz each)
2 cans cream of chicken soup (10 3/4 oz each)
3-4 chicken breasts, cooked and cut
1 cup chopped onion
1 cup chopped carrots
1 cup water
1 clove garlic, minced
1/2 tsp basil
1/2 tsp oregano
large package three cheese tortellini
1 small crown broccoli, steamed and cut (I use the frozen kind you can steam in the microwave)
Parmesan cheese (optional)
What You'll Do:
1) Combine broth, soup, chicken, onion, carrots, water, garlic, basil and oregano. Bring to boil.
2) Add tortellini and simmer uncovered for 30 minutes.
3) Add broccoli and simmer 5-10 minutes more. Ladle into soup bowls and top with parmesan cheese.
I serve these with the "Red Lobster" cheesey garlic biscuits, yum yum!
*A big shout out to Nicki Hawes for this soup recipe, THANKS!!*
What You"ll Need:
3 cans chicken broth (10 3/4 oz each)
2 cans cream of chicken soup (10 3/4 oz each)
3-4 chicken breasts, cooked and cut
1 cup chopped onion
1 cup chopped carrots
1 cup water
1 clove garlic, minced
1/2 tsp basil
1/2 tsp oregano
large package three cheese tortellini
1 small crown broccoli, steamed and cut (I use the frozen kind you can steam in the microwave)
Parmesan cheese (optional)
What You'll Do:
1) Combine broth, soup, chicken, onion, carrots, water, garlic, basil and oregano. Bring to boil.
2) Add tortellini and simmer uncovered for 30 minutes.
3) Add broccoli and simmer 5-10 minutes more. Ladle into soup bowls and top with parmesan cheese.
I serve these with the "Red Lobster" cheesey garlic biscuits, yum yum!
*A big shout out to Nicki Hawes for this soup recipe, THANKS!!*
Grilled Pork Chops w/ Vanilla-Scented Apples
Serves: 4
Ready in 30 minutes
What You'll Need:
4 pork chops
3 large Fuji or other firm, sweet apples, cored, peeled and sliced
2 tbsp butter
2 tbsp brown sugar
1/4 cup apple juice or cider
1 tsp pure vanilla extract (or to taste)
salt and pepper, to taste
What You'll Do:
1) Grill or pan cook pork chops until barely done. Place on a platter in a warm oven.
2) Add butter and brown sugar to pan used to cook pork chops and set over medium heat. Stir butter and sugar to blend well and to allow to caramelize slightly and loosen small pieces of the pork chops.
3) Add apple juice (or cider) and apple slices. Cook apples just until done, then remove with a slotted spoon and set apples aside.
4) Reduce pan juices to 2 or 3 tablespoons. Remove from heat and add vanilla, salt and pepper. Add apple slices and return to heat until the apples are hot. Pour over the pork chops.
Serve with mashed potatoes or rice. (I use mashed potatoes)
Ready in 30 minutes
What You'll Need:
4 pork chops
3 large Fuji or other firm, sweet apples, cored, peeled and sliced
2 tbsp butter
2 tbsp brown sugar
1/4 cup apple juice or cider
1 tsp pure vanilla extract (or to taste)
salt and pepper, to taste
What You'll Do:
1) Grill or pan cook pork chops until barely done. Place on a platter in a warm oven.
2) Add butter and brown sugar to pan used to cook pork chops and set over medium heat. Stir butter and sugar to blend well and to allow to caramelize slightly and loosen small pieces of the pork chops.
3) Add apple juice (or cider) and apple slices. Cook apples just until done, then remove with a slotted spoon and set apples aside.
4) Reduce pan juices to 2 or 3 tablespoons. Remove from heat and add vanilla, salt and pepper. Add apple slices and return to heat until the apples are hot. Pour over the pork chops.
Serve with mashed potatoes or rice. (I use mashed potatoes)
Saturday, September 10, 2011
Homemade Chunky Applesauce
ONE OF MY FAVORITES!!
Serves: 6
What You'll Need:
8 apples, peeled, cored and sliced
1 cup water
8 tbsp white sugar
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
What You'll Do:
1) Cut your apples in fourths, place in 2-qt saucepan with 1 cup water over medium heat. Heat until boiling, stirring occasionally.
2) Reduce heat to simmer. Let simmer 5-10 minutes, or until all the apples are tender. (You will have to stir a few times here, also)
3) Add the remaining ingredients, stir and mash up apples until they are in small bits.
4) Store in refrigerator until ready to serve....DELICIOUS!!
Next time I'll take pictures as I make it and upload those as well.
Serves: 6
What You'll Need:
8 apples, peeled, cored and sliced
1 cup water
8 tbsp white sugar
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
What You'll Do:
1) Cut your apples in fourths, place in 2-qt saucepan with 1 cup water over medium heat. Heat until boiling, stirring occasionally.
2) Reduce heat to simmer. Let simmer 5-10 minutes, or until all the apples are tender. (You will have to stir a few times here, also)
3) Add the remaining ingredients, stir and mash up apples until they are in small bits.
4) Store in refrigerator until ready to serve....DELICIOUS!!
Subscribe to:
Posts (Atom)