Night Before:
3 1/2 - 4 lb Pork Roast
4 Tbs Brown Sugar
3/4 tsp cayenne pepper
2 tsp cumin
1 tsp salt
Mix ingredients together and rub on pork roast. Put in crock pot on low. Cook all night.
Next Morning Add:
1 can coke (we tried other pops and they were gross)
1 cup chicken broth
2 cloves garlic, minced
1 small onion, chopped
Keep cooking all day in crock pot on Low.
About one hour before serving, shred roast and add 1 c. brown sugar. (I added about 3/4 c. It depends on how sweet you want it.)
This is super yummy, if you've been to Cafe Rio in Utah and love their pork, you will love this recipe! We had tacos with it and it was delicious. We have left overs so I'm going to make the salad tomorrow. I will post the salad dressing for the pork salad later. Enjoy!
Tuesday, March 2, 2010
Friday, February 5, 2010
Jerk Chicken Nachos
6 Cups Tortilla chips
3 Cups diced or shredded cooked chicken
2 Cups (8 oz) shredded cheddar and Monterey Jack Cheese Blend
2 Tbsp. Jamaican Jerk Rub, divided
1 Small yellow or red bell pepper or combination
1 Lime
2 Tbsp. snipped fresh cilantro
1/4 Cup sour cream and 1 tsp additional Jamican Jerk Rub (optional)
1. Preheat oven to 425 Degrees. Arrange tortilla chips in a slightly overlapping layer on Large Round Stone.
2. In bowl, combine chicken, cheese and 1 Tbsp. of the jerk rub; mix gently using small scraper. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; removed from oven to cooling rack.
3. Meanwhile, dice bell pepper with knife. Cut lime in half crosswise. Juice half of the lime using press into bowl; add remaining jerk rub and bell pepper and mix well.
4. Snip cilantro in mincing cup of herb keeper using kitchen shears. Slice remaining lime half using in half.
5. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional jerk rub in resealable plastic bag; trim corner to allow osour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.
Yeild: 12 Servings
Nutrients per serving: Calories 180, Fiber 1 g.
3 Cups diced or shredded cooked chicken
2 Cups (8 oz) shredded cheddar and Monterey Jack Cheese Blend
2 Tbsp. Jamaican Jerk Rub, divided
1 Small yellow or red bell pepper or combination
1 Lime
2 Tbsp. snipped fresh cilantro
1/4 Cup sour cream and 1 tsp additional Jamican Jerk Rub (optional)
1. Preheat oven to 425 Degrees. Arrange tortilla chips in a slightly overlapping layer on Large Round Stone.
2. In bowl, combine chicken, cheese and 1 Tbsp. of the jerk rub; mix gently using small scraper. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; removed from oven to cooling rack.
3. Meanwhile, dice bell pepper with knife. Cut lime in half crosswise. Juice half of the lime using press into bowl; add remaining jerk rub and bell pepper and mix well.
4. Snip cilantro in mincing cup of herb keeper using kitchen shears. Slice remaining lime half using in half.
5. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional jerk rub in resealable plastic bag; trim corner to allow osour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.
Yeild: 12 Servings
Nutrients per serving: Calories 180, Fiber 1 g.
Thursday, January 28, 2010
"Healthified" Salsa-Beef Chili
1 lb extra-lean (at least 90%) ground beef (I used turkey)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14.5 oz each) Muir Glen organic no salt added diced tomatoes, undrained (I used 1 28oz can of H.E.B. brand diced tomatoes)
1 jar (16 oz) Muir Glen organic mild or medium salsa (I just used the Pace we already had)
1 can (15 oz) Muir Glen organic tomato sauce (I just used regular tomato sauce)
1 can (15 oz) Pregresso dark red kidney beans, drained rinsed (I used regular H.E.B. brand)
1 can (15 oz) Progresso black beans, drained, rinsed (I didn't have any so I just didn't put any in)
1/2 cup water
2 Tablespoons chili powder
2 teaspoons sugar
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
Reduced-fat sour cream, if desired
Chopped green onions, if desired
1. In 4-quart nonstick Dutch oven, cook beef and onion over medium-high heat, stirring occasionally, until beef is thoroughly cooked; drain. Return to Dutch oven. Add garlic; cook and stir 1 minute.
2. Stir in all remaining ingredients except sour cream and green onions. Heat to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally, until slightly thickened. To serve, top individual servings with sour cream and green onions.
Substitutions: Any of the called-for beans you can use black-eyed peas or pinto beans instead.
Simplify: Get every once of flavor from the tomato sauce by rinsing any remaining sauce from the can with 1/2 cup water. (I am not sure if this is in addition to the other 1/2 cup water, I just used a 1/2 cup water to rinse it out, that way doing two things at once, I am sure it wouldn't hurt to have 1/2 cup more water in there then called for.)
Nutritional Information: 1 serving = 1 1/4 cup, calories 260, Fiber 9 g. For other nutritional information google: "healthified" Salsa-Beef Chili
It had a really yummy taste. When I ate it for leftovers a couple days later it was a little hotter then I remember it being the night I made it but still very tasty. Enjoy!
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14.5 oz each) Muir Glen organic no salt added diced tomatoes, undrained (I used 1 28oz can of H.E.B. brand diced tomatoes)
1 jar (16 oz) Muir Glen organic mild or medium salsa (I just used the Pace we already had)
1 can (15 oz) Muir Glen organic tomato sauce (I just used regular tomato sauce)
1 can (15 oz) Pregresso dark red kidney beans, drained rinsed (I used regular H.E.B. brand)
1 can (15 oz) Progresso black beans, drained, rinsed (I didn't have any so I just didn't put any in)
1/2 cup water
2 Tablespoons chili powder
2 teaspoons sugar
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
Reduced-fat sour cream, if desired
Chopped green onions, if desired
1. In 4-quart nonstick Dutch oven, cook beef and onion over medium-high heat, stirring occasionally, until beef is thoroughly cooked; drain. Return to Dutch oven. Add garlic; cook and stir 1 minute.
2. Stir in all remaining ingredients except sour cream and green onions. Heat to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally, until slightly thickened. To serve, top individual servings with sour cream and green onions.
Substitutions: Any of the called-for beans you can use black-eyed peas or pinto beans instead.
Simplify: Get every once of flavor from the tomato sauce by rinsing any remaining sauce from the can with 1/2 cup water. (I am not sure if this is in addition to the other 1/2 cup water, I just used a 1/2 cup water to rinse it out, that way doing two things at once, I am sure it wouldn't hurt to have 1/2 cup more water in there then called for.)
Nutritional Information: 1 serving = 1 1/4 cup, calories 260, Fiber 9 g. For other nutritional information google: "healthified" Salsa-Beef Chili
It had a really yummy taste. When I ate it for leftovers a couple days later it was a little hotter then I remember it being the night I made it but still very tasty. Enjoy!
Monday, December 21, 2009
Jack's Style Salmon
Ok I have promised some fish recipes for a long time. Here is one of our favorites.
Marinade
1/2 cup Soy sauce
1/2 cup Sugar ( don't not use sugar substitute like "Splenda")
2 tbls ginger minced
4 cloves garlic minced
1 lg jalepeno seeded and minced
4 green onions thinly sliced
Put all ingredients in a zip-lock bag with 4 salmon portions (4 oz.). If you are cooking for more then 4 , double the marinade recipe for up to 8-10 portions. let sit in the fridge for several hours but not more then 24. Then the fish can be broiled on high for 8 min or put on a BBQ grill. Cook until fish is flaky. Mouth watering....:)
Carrabba's Spicy Sausage Lentil Soup
My Mom ordered this at Caraba's Italian Restaurant. It was the best lentil soup I have ever tasted. I found a copycat recipe that tastes just like it.
Ingredients
* 2 tablespoons olive oil
* 1 cup minced onion
* 3/4 cup grated and minced carrot
* 1 tablespoon minced garlic
* 1 lb uncooked hot Italian sausage
* 2 ounces diced ham (about 1/2 cup)
* 7 cups water
* 5 cups chicken broth
* 1 lb dry lentils
* 1 medium tomato, diced
* 2 tablespoons vinegar
* 1 tablespoon minced fresh basil
* 1 tablespoon minced fresh parsley
* 2 bay leaves
* 1 1/2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried red pepper flakes
Directions
1. Heat up olive oil in a dutch oven or large saucepot over medium heat. Add onion, carrot, and garlic. Remove sausage from casing, and add it to the pan. Saute for 8 minutes, stirring often. Break up the sausage into bite-size bits as it cooks. Add ham, and cook for an additional minute.
2. Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer for 1 hour.
3.Serve 1 cup for a "cup" portion, or serve 2 cups for a "bowl" serving.
Ingredients
* 2 tablespoons olive oil
* 1 cup minced onion
* 3/4 cup grated and minced carrot
* 1 tablespoon minced garlic
* 1 lb uncooked hot Italian sausage
* 2 ounces diced ham (about 1/2 cup)
* 7 cups water
* 5 cups chicken broth
* 1 lb dry lentils
* 1 medium tomato, diced
* 2 tablespoons vinegar
* 1 tablespoon minced fresh basil
* 1 tablespoon minced fresh parsley
* 2 bay leaves
* 1 1/2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried red pepper flakes
Directions
1. Heat up olive oil in a dutch oven or large saucepot over medium heat. Add onion, carrot, and garlic. Remove sausage from casing, and add it to the pan. Saute for 8 minutes, stirring often. Break up the sausage into bite-size bits as it cooks. Add ham, and cook for an additional minute.
2. Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer for 1 hour.
3.Serve 1 cup for a "cup" portion, or serve 2 cups for a "bowl" serving.
Killer" Chile con Queso
I got this recipe from the Dining Diva. Here is the web site: the Dining Diva
Amy wanted this to make for New Years. It is amazing....if you like Queso.
Serves 10-12
| 1 can | Cream of Chicken Soup |
| 3/4 cup | Evaporated Milk |
| 7oz can | Diced Green Chiles |
| 2 tbsp | Chopped Jalapenos (optional) |
| 4oz jar | Chopped pimento, drained |
| 1 pkg | Ranch dip mix |
| 1 can | Rotel tomatoes and peppers |
| 1 lb | Velveeta, cut into cubes |
| 1/4 cup | Minced, fresh cilantro |
| Fresh cilantro, chopped for garnish | |
| 1 tbsp | Tortilla Chips for dipping |
Heat in saucepan over low heat, stirring constantly until cheese melts and mixture is combined.
This queso can be made ahead or even frozen and reheated before event. Serve warm with chips!
Saturday, November 21, 2009
Sweet Potato Casserole (REALLY YUMMY)
6 sweet potatoes or 1 large can sweet potatoes
1/4 cup butter
1/4 cup sugar
1/4 cup milk
2 eggs, beaten
2 tsp. vanilla
Topping:
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans
1/2 stick butter
Cook the sweet potatoes. Whether they are fresh or canned, reserve 3/4 cup of the cooking liquid. To reserved liquid add the other (non-topping) ingredients. Add in potatoes. Mash the mixture. Put in a 9x13 inch dish.
Topping: Mix the sugar, flour and pecans of the topping recipe. Sprinkle this over potatoes. Drizzle on butter. Bake at 350 degrees for 30 minutes, or until hot.
1/4 cup butter
1/4 cup sugar
1/4 cup milk
2 eggs, beaten
2 tsp. vanilla
Topping:
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans
1/2 stick butter
Cook the sweet potatoes. Whether they are fresh or canned, reserve 3/4 cup of the cooking liquid. To reserved liquid add the other (non-topping) ingredients. Add in potatoes. Mash the mixture. Put in a 9x13 inch dish.
Topping: Mix the sugar, flour and pecans of the topping recipe. Sprinkle this over potatoes. Drizzle on butter. Bake at 350 degrees for 30 minutes, or until hot.
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