For those of you who aren't from or have never lived in or visited utah, you might have never experienced their sweet pork salad and burritos. they are pretty much my favorite food. though i don't allow myself to eat them often...they are probably a few thousand calories. atleast. so the other night i was craving them and not willing to pay the $8 just for myself and i knew my husband would like one and my kids too and well, there goes the school clothes budget. so thanks to google, i was able to get a close second in a recipe found here. i tried not to compare it to cafe rio, tried to think, 'if i'd never had cafe rio, would this be good?' and i'd say it was pretty awesome. the meat lacked depth. it was sweet enough. spicy enough and all the flavors were there but it left me with an empty feeling in my mouth. maybe it was because the sauce was very thin but still, i would have been proud of the dinner had we had company. I also felt very gourmet using ingredients i have never heard of before let alone used in my kitchen.
Pork:
3-5 lb. pork butt roast (asked the meat guy at my grocery store and he said pork loins can end up dry in a crock pot and my butt (he he) turned out juicy. LOLOLO.
1 1/2 cans coca-cola classic (diet is too sweet)
1 c. brown sugar
7 oz. can chipotle chilies in adobo sauce (found in hispanic aisle)
1 tsp. dry ground mustard
1 heaping tsp. cumin
1 tsp. minced garlic
Place the contents of the can of chilies in a bowl and cover with soda and to get as much of the adobo sauce off the chilies. remove the chilies and throw them away. or if you want the meat to be hotter, leave one or two chilies in. i left one in and it was perfectly mild with a hint of spice. Add all ingredients except pork in a blender. Rinse can of adobo sauce with soda to get all the sauce out. blend in blender until well mixed. place pork in crock pot and pour sauce over it. cook for 7-9 hours at low in a crockpot, turning once half way through. take pork out and shred it and then add back to sauce. serve over rice (recipe below), salad or burrito.
Rice
1 C rice
2 C water
3 cubes chicken bouillon (i didn't have any and it still was soooooooo good)
1 fresh lime
1/4 bunch cilantro
cook rice with all ingredients except lime and cilantro. squeeze fresh juice of half the lime over rice and mix in finely chopped cilantro before serving. (with your leftovers, cut up a fresh mango and put it in the rice - amazing)
If you are going to use it as a salad:
Creamy Cilantro Dressing
1 envelope buttermilk ranch dressing
1 C mayo
1 C milk
1/2 bunch cilantro
2 tomatillos (found in vegetable dept. looks like a tiny green tomato with a thin veiny skin)
1/2 serrano pepper with seeds removed (found by the jalapeno peppers - long and thin and dark green)
Blend all in blender, put in fridge to thicken. dressing continues to get hotter when it's stored in the fridge but it's not too hot unless you left the seeds in the serrano pepper. :)
Make a salad by starting with a tortilla (the only way to go is the kind you cook yourself found in the refrigerator section of walmart or costco. amazing. so place the tortilla in a big bowl, put down the rice, black beans, mexican crumbled cheese (anyone know the name of this stuff?), meat and then romaine lettuce topped with creamy cilantro dressing.
if you know a recipe better than this, PLEASE let me know. i am dying to find a meat recipe that matches better though this one is very good.
Saturday, August 9, 2008
Friday, June 27, 2008
Chinese Baked Spareribs
I got this recipe from my mother-in-law. They are a favorite in our house!
3 lbs. country style spareribs
1/4 cup mustard
1/4 cup molasses
1/4 cup soy sauce
3 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
2 tsp. Tabasco sauce
Place ribs in a shallow baking dish. Combine remaining ingredients and pour over ribs. Chill, covered, at least 3 hours. Start oven at 350 degrees. Bake, uncovered, about 1 1/2 to 2 hours until tender and done. Baste frequently with sauce in pan. Turn ribs once during baking. Serve when brown and crusty. Serves 3 to 4.
3 lbs. country style spareribs
1/4 cup mustard
1/4 cup molasses
1/4 cup soy sauce
3 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
2 tsp. Tabasco sauce
Place ribs in a shallow baking dish. Combine remaining ingredients and pour over ribs. Chill, covered, at least 3 hours. Start oven at 350 degrees. Bake, uncovered, about 1 1/2 to 2 hours until tender and done. Baste frequently with sauce in pan. Turn ribs once during baking. Serve when brown and crusty. Serves 3 to 4.
Monday, June 16, 2008
Heart attack weekend
You will quickly realize that my dessert/breads section of my cookbook is by far the most used. that's why i'm here to find MORE to eat. might help with the diet too. that steak looks amazing. here are my favorite of my weekend recipes:
Heart attack cornbread
1 C softened real butter
3/4 C sugar
4 eggs
1/2 C creamed corn
1 C grated cheese
1 C flour
1 C cornmeal
1 T baking powder
1 tsp. salt
Cream butter, sugar and add eggs. then add corn and cheese. mix well. then add dry ingredients. bake in a 9x13 pan at 325 for 30 minutes depending on oven.
coffe cake muffins
muffin:
1 3/4 C flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 cube butter, softened
8 oz. sour cream
1 C sugar
2 eggs
1 tsp. vanilla
topping:
1 C brown sugar
1 C flour
1/2 tsp. salt
1 cube real butter, softened
1/2 tsp cinnamon
toss until well incorporated.
cream butter, sour cream and sugar. then add eggs one at a time to cream mixture and add dry ingredients and vanilla. put batter in muffin cups (lined with muffin paper) only 1/4 full. then sprinkle in some topping then more batter and more topping. the recipe calls for large muffin tins but i don't have any so i used normal, and baked for a little less time. bake at 350 25-30 minutes (for large muffin tins).
Heart attack cornbread
1 C softened real butter
3/4 C sugar
4 eggs
1/2 C creamed corn
1 C grated cheese
1 C flour
1 C cornmeal
1 T baking powder
1 tsp. salt
Cream butter, sugar and add eggs. then add corn and cheese. mix well. then add dry ingredients. bake in a 9x13 pan at 325 for 30 minutes depending on oven.
coffe cake muffins
muffin:
1 3/4 C flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 cube butter, softened
8 oz. sour cream
1 C sugar
2 eggs
1 tsp. vanilla
topping:
1 C brown sugar
1 C flour
1/2 tsp. salt
1 cube real butter, softened
1/2 tsp cinnamon
toss until well incorporated.
cream butter, sour cream and sugar. then add eggs one at a time to cream mixture and add dry ingredients and vanilla. put batter in muffin cups (lined with muffin paper) only 1/4 full. then sprinkle in some topping then more batter and more topping. the recipe calls for large muffin tins but i don't have any so i used normal, and baked for a little less time. bake at 350 25-30 minutes (for large muffin tins).
Monday, June 9, 2008
Ultimate Grilled Steak
I also found this one on Allrecipes. It is so stinkin easy to prepare and clean up is a breeze (I put the ingredients in a ziplock bag) I really loved the flavor the sauce gave the steak off of the grill. We don't eat red meat often, but I think this is how I will prepare our steaks from now on when we have them!
Ingredients
1/2 cup A.1. Original Steak Sauce
1/2 cup KRAFT Balsamic Vinaigrette Dressing
2 small cloves garlic, minced
1 teaspoon dried oregano leaves
2 (8 ounce) beef rib eye steaks (we did 4 small steaks and was just fine)
Mix steak sauce, dressing, garlic and oregano. Reserve 1/4 cup of the mixture. Pour remaining 3/4 cup mixture over steaks in resealable plastic bag; seal bag. Refrigerate 30 minutes to marinate.
Preheat grill to medium-high heat. Drain steak; discard marinade.
Grill steak 4 to 5 minutes on each side or until medium doneness. Serve drizzled with reserved 1/4 cup dressing mixture.
Happy Grilling!!
Ingredients
1/2 cup A.1. Original Steak Sauce
1/2 cup KRAFT Balsamic Vinaigrette Dressing
2 small cloves garlic, minced
1 teaspoon dried oregano leaves
2 (8 ounce) beef rib eye steaks (we did 4 small steaks and was just fine)
Mix steak sauce, dressing, garlic and oregano. Reserve 1/4 cup of the mixture. Pour remaining 3/4 cup mixture over steaks in resealable plastic bag; seal bag. Refrigerate 30 minutes to marinate.
Preheat grill to medium-high heat. Drain steak; discard marinade.
Grill steak 4 to 5 minutes on each side or until medium doneness. Serve drizzled with reserved 1/4 cup dressing mixture.
Happy Grilling!!
Honey Mustard Grilled Chicken
Can I just say how much I love Allrecipes?!
I just tried this out 2 weeks ago and I am finding myself thinking about it and how yummy it was. It turned out so moist and juicy and the sauce on top was great!
Ingredients
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
I just tried this out 2 weeks ago and I am finding myself thinking about it and how yummy it was. It turned out so moist and juicy and the sauce on top was great!
Ingredients
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
Sunday, June 8, 2008
REALLY yummy Waffles
I found this on a recipe forum at Pioneer Woman. It was submitted by one of her readers. I tried it out this morning, and HELLO!
"You ain't never had waffles this good"
1 1/2 cups flour
1/2 cup cornstarch
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cups buttermilk
1/2 cup milk
12 Tbsp oil
2 eggs, separated
2 Tbsp sugar
1 tsp vanilla
Mix flour, cornstarch, salt, baking powder, and baking soda in a medium size bowl. Measure the buttermilk into a Pyrex measuring cup, and add milk. Add egg yolks and oil and mix well. Using an electric mixer, beat the eggs whites to almost soft peaks. Sprinkle in the sugar and continue to beat, then add vanilla. Beat until soft peaks form. Pour milk mixture into dry ingredients, and whisk just until incorporated. Fold in egg white mixture. Pour 2/3 cup batter onto hot iron sprayed with Pam. Cook until golden brown. If not eating right away, set in a preheated 200 degree oven. Do not stack.
These are SO delicious!
"You ain't never had waffles this good"
1 1/2 cups flour
1/2 cup cornstarch
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cups buttermilk
1/2 cup milk
12 Tbsp oil
2 eggs, separated
2 Tbsp sugar
1 tsp vanilla
Mix flour, cornstarch, salt, baking powder, and baking soda in a medium size bowl. Measure the buttermilk into a Pyrex measuring cup, and add milk. Add egg yolks and oil and mix well. Using an electric mixer, beat the eggs whites to almost soft peaks. Sprinkle in the sugar and continue to beat, then add vanilla. Beat until soft peaks form. Pour milk mixture into dry ingredients, and whisk just until incorporated. Fold in egg white mixture. Pour 2/3 cup batter onto hot iron sprayed with Pam. Cook until golden brown. If not eating right away, set in a preheated 200 degree oven. Do not stack.
These are SO delicious!
Tuesday, June 3, 2008
Weekend Recipes
These are the amazing recipes I made this weekend. (I say amazing not to toot my own cooking horn, but to thank the people who gave them to me)
Sunny Veggie Salad
jamie Chiara
5 C broccoli florets (chopped up small)
5 C cauliflowerets
2 C cheddar cheese, shredded
2/3 C finely chopped red onion
1/2 C craisins
1/4 C sunflower seeds
6 bacon strips, cooked and crumbled
1/2 C sugar
1 C mayo
2 T apple cider vinegar
In a large bowl, toss broccoli, cauliflower, onion, craisins, and sunflower seeds. in a small bowl, combine sugar, mayo and vinegar. combine both bowls making sure veggies are well covered. cover and refrigerate for 1 hour to let dressing soak into veggies to soften. to keep cheese from getting soggy and to keep bacon crispy, sprinkle these over salad just before serving.
Out of this world cinnamon rolls
(makes 2 dozen)
3T dry yeast
6 T warm water
3/4 C shortening
3/4 C sugar
5 eggs
1 1/2 C warm water
6 1/2 C flour
3 tsp. salt
Mix yeast in 6 T warm water in a small glass, set aside. in a large mixing bowl, combine shortening and sugar and eggs and then 1 1/2 C warm water. add salt, yeast mixture and 2 1/2 C flour. beat all this till smooth. add remaining flour to make soft dough (will be a little sticky) cover and rise for 1 1/2 hours. punch down and refrigerate overnight. (you don't need to do this - just let it raise until it fills up the bowl). when raised enough, split in two sections and set one aside. flour counter and roll out into a rectangle. cover with 1 cube of softened butter, leaving bottom inch bare of butter so that it will stick to itself when you roll it up. cover butter with brown sugar then cover brown sugar with cinnamon. roll up the rolls beginning in the middle and make a 'smile' then bring down each side to meet the bottom of the smile and continue from there until rolled onto the seem. slice off ends so it's a smooth cut end and then cut 12 rolls and place in a 9x13. while this is raising, roll out other section of dough. if you want to make orange rolls, cover rectangle with stick of softened butter. cover butter with a mixture of 1 C white sugar and the grated rind of two large oranges. let the rolls rise just until they are touching edges in just a few places (if you let them raise too much they become dry while baking). bake at 350 for 12-15 minutes until golden brown. immediately frost:
cinnamon roll frosting:
4 oz. softened cream cheese
1/4 C softened butter
1 1/2 tsp. vanilla
1 tsp. lemon juice (until taste)
then start adding powdered sugar until it is the consistency and taste you want. if you get it too thick, add milk one tablespoon at a time
orange roll glaze:
juice of the two oranges and powdered sugar to make a thin glaze.
Sunny Veggie Salad
jamie Chiara
5 C broccoli florets (chopped up small)
5 C cauliflowerets
2 C cheddar cheese, shredded
2/3 C finely chopped red onion
1/2 C craisins
1/4 C sunflower seeds
6 bacon strips, cooked and crumbled
1/2 C sugar
1 C mayo
2 T apple cider vinegar
In a large bowl, toss broccoli, cauliflower, onion, craisins, and sunflower seeds. in a small bowl, combine sugar, mayo and vinegar. combine both bowls making sure veggies are well covered. cover and refrigerate for 1 hour to let dressing soak into veggies to soften. to keep cheese from getting soggy and to keep bacon crispy, sprinkle these over salad just before serving.
Out of this world cinnamon rolls
(makes 2 dozen)
3T dry yeast
6 T warm water
3/4 C shortening
3/4 C sugar
5 eggs
1 1/2 C warm water
6 1/2 C flour
3 tsp. salt
Mix yeast in 6 T warm water in a small glass, set aside. in a large mixing bowl, combine shortening and sugar and eggs and then 1 1/2 C warm water. add salt, yeast mixture and 2 1/2 C flour. beat all this till smooth. add remaining flour to make soft dough (will be a little sticky) cover and rise for 1 1/2 hours. punch down and refrigerate overnight. (you don't need to do this - just let it raise until it fills up the bowl). when raised enough, split in two sections and set one aside. flour counter and roll out into a rectangle. cover with 1 cube of softened butter, leaving bottom inch bare of butter so that it will stick to itself when you roll it up. cover butter with brown sugar then cover brown sugar with cinnamon. roll up the rolls beginning in the middle and make a 'smile' then bring down each side to meet the bottom of the smile and continue from there until rolled onto the seem. slice off ends so it's a smooth cut end and then cut 12 rolls and place in a 9x13. while this is raising, roll out other section of dough. if you want to make orange rolls, cover rectangle with stick of softened butter. cover butter with a mixture of 1 C white sugar and the grated rind of two large oranges. let the rolls rise just until they are touching edges in just a few places (if you let them raise too much they become dry while baking). bake at 350 for 12-15 minutes until golden brown. immediately frost:
cinnamon roll frosting:
4 oz. softened cream cheese
1/4 C softened butter
1 1/2 tsp. vanilla
1 tsp. lemon juice (until taste)
then start adding powdered sugar until it is the consistency and taste you want. if you get it too thick, add milk one tablespoon at a time
orange roll glaze:
juice of the two oranges and powdered sugar to make a thin glaze.
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