We made big pots of this sweet pork up at girls camp and it was a hit! Some people call this the "Cafe Rio" recipe, but I don't because NOTHING beats Cafe Rio. If you want that, get in your car and drive there and order a salad. So worth it! But to feed your family on a busy work night, this recipe is GREAT because the pork simmers all day in the
crockpot. I use this pork to make salads and also for pork tacos, which my kids love.
1 large pork roast or pork loin (I look for good quality, well marbled, etc.)
1 can coca cola
1/2 cup sugar
1 small can
chipotle chili's in
ADOBO sauce (only use the sauce)
1 tsp. dry ground mustard (heaping)
1 tsp. cumin (heaping)
1 tsp. minced garlic
Remove the chili's from the can of
adobo sauce. Pour
adobo sauce into a blender along with the
coca-cola, garlic and spices. (rinse can of
adobo sauce with coca-cola to get all the sauce out). Blend until well mixed. Place the pork roast in the crock pot and pour the sauce over it. Cook on low for 7-9 hours or until it pulls apart with a fork.
**The
chipotle chili's are VERY hot. That is why you remove them and add only the
adobo sauce in this recipe. If you like things spicy, you can add some of the chili's. I added one small chili last time I made this recipe and it turned out pretty spicy! I loved it, but the kids didn't.
Sonia's Spanish Rice
In a skillet, heat 2-3 T. vegetable oil. Add 2 cups long grain rice and cook until it starts to brown a little - keep stirring and shaking the pan to avoid burning. Once rice gets a little
translucent and puffy, add 1 can diced tomatoes that have been pureed in the blender and one small onion, chopped fine. Stir and cook until onion gets
translucent. Pour chicken broth over the rice mixture (about 2-3 cups) and stir well. Cover and cook until rice starts to absorb all of the liquid. This will take about 25-30 minutes. I check it and stir it periodically. If it needs more liquid, I add more chicken broth. Keep covered and continue cooking until liquid has been absorbed and rice is soft.
Tomatillo Ranch Dressing
1 envelope buttermilk ranch dressing
1 cup buttermilk
1 cup mayonnaise
1/2 bunch cilantro
2 tomatillos (casings removed and chopped into large pieces)
1-2 serano peppers with seeds removed
Blend all ingredients in a blender until smooth. Refrigerate and allow to thicken.
The finished product!
You have to cook these on all sides, so you have to be creative. I propped them up on the skillet to cook the tops and bottoms.
This is the bread I used (I buy it at Costco or at the Sara Lee Bread Store). This flavored cream cheese is only $1.25 at Walmart.
1 8 oz. package cream cheese
Toss in the dressing right before serving.
1 large bag chopped Romaine lettuce
My dear friend Jackie who is 86 years old made this delicious cobbler for us the other night. It was sinfully delicious with a scoop of vanilla ice cream on top while warm. This dish is super easy to prepare. The addition of pineapple made it even better.
These pork spareribs are so tender they melt in your mouth. This is one of Korry's favorite meat recipes. The sauce is easy to prepare and the dish can simmer for several hours in the crockpot or cook a couple of hours in the oven. Boneless pork spareribs are often on sale at the grocery store so this makes an affordable meal.
My kids love cheese quesadillas and have found a new favorite. These UNCOOKED tortillas can be quickly cooked on a hot skillet. Brown them on both sides, throw on a little cheese, fold in half and you have the perfect after school snack.
This is a traditional fettucine recipe, except it calls for a can of crushed tomatoes. So creamy and delicious!
These are so delicious, but very rich. Cut them in small squares and serve with a glass of milk. The kids enjoyed these on Superbowl Sunday.
Cover the bottom of a cookie sheet with butter. Salt and pepper the bottom of the pan.
Peel and chop carrots and potatoes and boil them in salted water for about 10-15 minutes until crisp/tender. Drain and pour into pan on top of butter, salt & pepper.
Season ground beef with salt & pepper, brown and drain. Sprinkle beef on top of vegetables. OR you can shred the leftovers from a roast and sprinkle on top instead.
Make gravy and pour over the top of the ground beef.
Roll out crust. into a square just larger than the pan.
Take rolling pin and roll crust onto it.
Gently unroll the crust over the top. Tuck in and pinch the edges to create a nice seal all around the pan.
Using a pair of scissors or kitchen shears, cut small slits in the top of the dough to vent. Bake at 375 degrees for 35-45 minutes or until top is lightly golden brown. Cut in squares to serve.
Boil celery and onion in water for about 15 minutes or until vegetables are soft. Add the beef base and stir to dissolve. Beef base is much more flavorful and delicious than beef bullion.
Create a roux to thicken the gravy by pouring the flour into a small bowl. Slowly add water and stir until the mixture is the consistency of gravy. If you get it too thick, add more water, too thin, add more flour. Stir the roux into the vegetable mixture and whisk vigorously. Continue to boil and whisk mixture until it thickens into a nice gravy. Sometimes I mix the gravy in a blender or food processor to puree the onion and celery.
Pour hot water over shortening and begin to mix with an electric mixer. Continue beating until the mixture becomes light and fluffy like whipped cream. Add the dry ingredients and beat until just combined and mixture forms a ball and pulls away from the sides.
Pour mixture from bowl and form into a ball. Gently roll out on a floured surface into a square larger than the pan you are covering.
