Grandma Newey's Stuffing

Yield approx 1 cup prepared (Adapted)

8 cups cubed white bread (approx 10 cubed slices of texas toast)
1/3 onion chopped
1 celery stalk cut into 3rds and chopped finely
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sage
1/4 teaspoon poultry seasoning
1/2 Tablespoon butter
1/3 cup chicken stock

Heat oven to 350 degrees. Spread bread crumbs onto cookie sheet and bake for about 5-6 minutes to dry out bread. Meanwhile, combine all seasonings together and chop vegetables. Remove bread crumbs from oven and place in large bowl (so crumbs fill half of the bowl). Melt butter on stove and add onion and celery and saute for 3-5 minutes. Near the end, add spices and mix well. Add 1/2 of the broth and scrape spices from bottom of pan. Remove from heat. Slowly pour melted butter and broth over bread crumbs mixing frequently so bread doesn't get soaking wet or too concentrated with spices. Add remaining broth if needed so bread is just moist. 

Wrap in foil packets and bake @ 350 degrees for 30 minutes.

FYI
A doubled recipe works well per each foil packet. 

If making more than one recipe worth, only double and make multiple separate batches in order to get an even amount of spices in the bread. If you triple or quadruple the batch when the broth and spices get poured over the bread some areas will be too concentrated with flavor and others will have none. Just separate spices, butter, broth and bread for each batch and then start working, it moves fairly quickly.

from Margaret Newey adapted

maddox rolls to try

http://clawsonlive.blogspot.com/search?q=maddox

Naan to try

http://clawsonlive.blogspot.com/2012/10/peshwari-or-sweet-naan.html

breadsicks X3 to try

http://clawsonlive.blogspot.com/2012/10/the-parable-of-breadstick.html

Pretzel Rolls- need to try

http://clawsonlive.blogspot.com/2012/11/pretzel-rolls.html

Lemon Vinagrette Dressing

Yield 1 cup prepared

4 lemons, halved; plus halved, zested lemon from rub
1 garlic clove, minced
1/2 teaspoon salt
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon pepper
2 tablespoons minced fresh parsley leaves 
2/3 cup extra-virgin olive oil  

Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place lemon halves cut side down over hot side of grill. (I didn't do the oil on the grill and lemons turned out great). 

Grill lemons until deep brown and caramelized, 5 to 8 minutes. Transfer to bowl. While chickens are grilling, squeeze 1/3 cup juice from grilled lemons into bowl. 

Using flat side of knife, mash garlic and salt into paste and add to bowl with lemon juice. Stir in mustard, sugar, pepper, and parsley, then slowly whisk in olive oil until emulsified. 

Super delicious on Grilled Lemon Chicken and also on Salad

Creamy Chicken Enchiladas

So fattening, so delicious. Yield 8 (I can usually eat 1/2-3/4 and feel satisfied)

1 onion chopped
1 can mild green chiles
8 oz cream cheese
16 oz Monterrey Jack cheese
8 oz whipping cream
8 large flour tortillas
3.5 cups shredded chicken

Saute Onion, add green chiles and then melt cream cheese in pan. Salt to taste. Add cooked shredded chicken. Roll in tortillas. Cover in Monterrey Jack cheese and then whipping cream. Bake @ 350 for 20 minutes until golden brown.

from Jody dePoix

Grilled Butterflied Lemon Chicken

Serves 8
Recipe also works well with chicken thighs and legs, grill on low to medium heat for much less time. 

You may not need to squeeze all the grilled lemons in step 5 to obtain 1/3 cup of lemon juice. Cut any unsqueezed lemons into wedges for serving.

Ingredients Chicken and Rub

• 2 teaspoons grated lemon zest from 1 lemon (reserve lemon for vinaigrette)
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 whole chickens (3 1/2 to 4 pounds each), prepared according to photos 1 through 3

Vinaigrette

• 4 lemons, halved; plus halved, zested lemon from rub
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 2 teaspoons Dijon mustard
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 2 tablespoons minced fresh parsley leaves
• 2/3 cup extra-virgin olive oil

Instructions

• 1. For the chicken and rub: Combine lemon zest, salt, and pepper in bowl. Rub zest mixture under chicken skin and tuck wings according to photo 4. Transfer chickens to rack set over rimmed baking sheet and refrigerate, uncovered, for 30 minutes. (Chickens may be prepared up to this point 24 hours in advance; allow chickens to sit at room temperature 30 minutes before grilling.)
• 2. Open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 100) and burn until charcoal is covered with fine gray ash. Place 13 by 9-inch disposable aluminum roasting pan on one side of grill and pour hot coals into pile on opposite side. Evenly scatter 20 unlit coals on top of hot coals and set cooking grate in place. Cover, with lid vents positioned over cooler side of grill and opened fully. Let grill heat up 5 minutes. Scrape grate clean.
• 3. Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place lemon halves cut side down over hot side of grill. Place chickens skin-side down over cooler side of grill, with legs positioned closest to the coals. Cover, with opened vents in lid over chicken.
• 4. Grill lemons until deep brown and caramelized, 5 to 8 minutes. Transfer to bowl. Grill chickens until skin is well browned and breast meat registers 160 degrees, 45 to 55 minutes. Move chickens to hot side of grill and sear, uncovered, until deep brown, 2 to 4 minutes longer.
• 5. For the vinaigrette: While chickens are grilling, squeeze 1/3 cup juice from grilled lemons into bowl. Using flat side of knife, mash garlic and salt into paste and add to bowl with lemon juice. Stir in mustard, sugar, pepper, and parsley, then slowly whisk in olive oil until emulsified.
• 6. Transfer chickens to cutting board and let rest 10 to 15 minutes. Carve, transfer to serving platter, and pour 1/3 cup vinaigrette over chicken. Serve, passing remaining vinaigrette at table.
  
  

  How to Butterfly a Chicken

  With a few scissor snips and a little leveling from a meat pounder, whole chickens can be quickly flattened to promote even cooking on the grill.

  • 
    1. Cut through the bones on either side of the backbone and trim any excess fat or skin at the neck.
  • 
    2. Flip the chicken over and use the heel of your hand to flatten the breastbone.
  • 
    3. Cover the chicken with plastic wrap. Using a meat pounder or rubber mallet, pound the breast to the same thickness as the leg and thigh meat.
  • 
    4. Slip your hand between the skin and meat to loosen the skin. Rub salt mixture under skin and into breast and leg meat.
    
    from cookscountry.com

Bacon Egg & Cheese Buscuit Bake

Yield 8 large biscuits


1 can (8 biscuits) Pillsbury Grand Original Homestyle Refrigerated Biscuits
6 eggs (can do as little as 1 egg. More eggs = more puffy egg between and around biscuits which I prefer)
4 Tbs Milk 
6 or more slices bacon, precooked in the microwave & broken into small pieces
3 oz or more Shredded Monterrey Jack Cheese
4 green onions finely chopped
Salt & Pepper to taste

Heat oven to 350 degrees. Spray 11X7 glass baking dish with cooking spray.

In a large bowl, beat eggs, milk, S&P until smooth. Add cheese, bacon, and green onion. Separate dough into 8 biscuits; cut into quarters (or not, I didn't and they were great). Add biscuits into egg mixture and gently coat with eggs. Spoon biscuits and mixture into pan and arrange in single layer, pouring remaining mixture over the top.

Bake at 350 degrees for 23-28 minutes or until golden brown. If top is brown and biscuits are not cooked through, cover with foil and continue cooking.

Serve with hot sauce of your choice, Franks, Tabasco, Chulula etc,  

adapted from Pillsbury

Chocolate Chip Cookies with Cornstarch

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. milk chocolate chocolate chips

Directions:

1.  Preheat oven to 350 degrees F.

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4.  Using a standard-sized cookie scoop or tablespoon, drop tight balls of dough (makes them thicker and chewy) onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.

from http://kelseysappleaday.blogspot.com/2011/08/best-ever-chewy-chocolate-chip-cookies.html

Macaroni Grill Bread

Yield 2 loaves (might as well make 4 loaves)

• 1 tablespoon yeast (try to cut down on the yeast next time)
• 1 tablespoon sugar
• 1 cup warm water
• 2 1/2 cups flour
• 1 teaspoon salt
• 2 tablespoons rosemary
• 2 tablespoons butter
  Ingredients for 4 loaves:  2 tablespoons yeast2 tablespoons sugar
  2 cups warm water
  5 cups flour
  2 teaspoons salt
  4 tablespoons rosemary
  4 tablespoons butter

1. Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
2. Mix in 1 T butter, salt, and 2 cups of flour.
3. Add one tablespoon of the fresh chopped rosemary.
4. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
5. Add more flour if necessary.
6. Oil a bowl, put dough in it and cover with a towel.
7. Let dough rise in a warm place for one hour until doubled.
8. Punch down dough and divide in half.
9. Let dough rest about 5 minutes.
10. Spray baking pan or cookie sheet with cooking spray.
11. Shape the dough into 2 small rounded oval loaves.
12. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
13. Let loaves rise again until doubled, about 45 minutes.
14. Preheat oven to 375°F.
15. Bake for 15 to 20 minutes, until lightly browned.
16. Carefully remove from oven, brush with remaining butter and sea salt

from Food.com http://www.food.com/recipe/romanos-macaroni-grill-rosemary-bread-64446?scaleto=4&mode=null&st=true&oc=linkback

Slow Cooker Chicken Noodle Soup

INGREDIENTS

• 1 1/2pounds bone-in, skin-on chicken thighs, trimmed
•  Salt and pepper
• 1tablespoon vegetable oil
• 3carrots, peeled and chopped medium
• 2celery ribs, chopped medium
• 1onion, minced
• 3garlic cloves, minced
• 1tablespoon tomato paste
• 2teaspoons minced fresh thyme or 1/2 teaspoon dried
• 1/8teaspoon red pepper flakes
• 8cups low-sodium chicken broth
• 2bay leaves
• 1(12-ounce) bone-in, skin-on split chicken breast, trimmed
• 1 1/2ounces wide egg noodles (about 1 cup)
• 1/2cup frozen peas
• 2tablespoons minced fresh parsley

INSTRUCTIONS

• 1. Dry chicken thighs with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown chicken thighs well on both sides, 6 to 8 minutes. Transfer to plate, let cool slightly, and discard skin.
• 2. Pour off all but 1 tablespoon fat left in pan. Add carrots, celery, and onion and cook over medium heat until vegetables are softened, 7 to 10 minutes. Stir in garlic, tomato paste, thyme, and red pepper flakes and cook until fragrant, about 30 seconds. Stir in 1 cup chicken broth, scraping up any browned bits; transfer to slow cooker.
• 3. Stir remaining 7 cups broth and bay leaves into slow cooker. Nestle browned chicken with any accumulated juice into slow cooker. Season chicken breast with salt and pepper, wrap in foil packet, and lay on top of soup. Cover and cook until chicken is tender, 4 to 6 hours on low.
• 4. Remove foil packet, open it carefully (watch for steam), and transfer chicken breast to cutting board. Transfer chicken thighs to cutting board. Let all chicken cool slightly, then shred into bite-sized pieces, discarding skin and bones. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.
• 5. Cook egg noodles in boiling salted water until tender, then drain. Stir cooked noodles, shredded chicken, and peas into soup and let sit until heated through, about 5 minutes. Stir in parsley, season with salt and pepper to taste, and serve.
• from America's Test kitchen

Homemade Yogurt

1. Put milk in glass container (like pampered chef large measuring cup). Mine takes about 1/2 a gallon. 

2. Heat in microwave for 17 min

3. Let cool on counter until 108 degrees. Wisk in any film that gets on top. 

4. Add 2 tsp plain yogurt (with live cultures) - can be from a previous batch of homemade yogurt. 

5 (optional) add 1/4 c of nonfat dried milk. Makes it thicker if you are using lower fat milk. Also adds nutrition. 

6. Stir. (keep stirring for a few min if you are using dry milk as you need to let it dissolve completely or it will sink to the bottom). 

7. Put on a lid and put it in your oven with the oven light on overnight or 6-10 hours. The longer you go, the tarter it will be. 

8. Put in into the fridge to cool. Voila. 

I like to eat it with raw/natural local honey on top with or without fresh fruit. It is better than ice cream! 

from Stephanie Gibbons

No Knead Dutch Oven Artisan Bread

No Knead Dutch Oven Artisan Bread

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy
mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works
great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot
with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily
floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating.
Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes.
After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and
place on a cooling rack to cool.

Variatons:

Rosemary, Lemon and Gruyere:
(Double Recipe) In the large bowl I have 6 cups flour, 3 1/2 teaspoons salt and 1 teaspoon
yeast. After I wisked those ingredients together I added the zest from two lemons, some
chopped rosemary (I didn't measure, sorry) and about 2 1/2 cups shredded Gruyere. Mix all the
ingredients together well and add 3 cups water (remember doubled). Stir until you have a shaggy
dough. Cover with plastic wrap and let set 12 - 18 hours.

Cranberry, orange and almond: (I didn't double this batch). In my large bowl I have 3 cups
flour, 1 3/4 teaspoon of salt and 1/2 teaspoon yeast. Add about 3/4 cup cranberries, orange zest
from one orange and about 1/2 cups sliced almonds. Mix it together well and add 1 1/2 cups
water. Stir to form and shaggy dough.

Rye bread: 1 cup Rye flour and 2 cups white flour, 1/2 teaspoons caraway seeds. I sprinkled
caraway seeds on top. It turned out wonderful and made some fabulous pastrami, Swiss and
grilled onion panini's.

Wheat Flour: ¼ c less flour and ½ c more water. Cook 5 min less. Try with walnuts and
raisins.

Other liquid: Try using OJ in place of water for a more sourdough flavor, perhaps.

from Stephanie Gibbons

Chinese Pork & Potato

3/4 lb pork chop (about two large chops) 
     Slice thin pieces from the chop on a 45 degree angle from
     the top down, across the grain

Marinade:

1 Tablespoon Corn Starch
1 Tablespoon Rice Wine
1 Tablespoon Soy Sauce

Let sliced pork rest in marinade at least 20 minutes or until room temperature. May also refrigerate for longer, up to 24 hours. Make sure pork is room temperature before cooking. 





Oil for cooking (Peanut Oil, Vegetable Oil, Grapeseed oil) 1 Large Russet potato - cut into matchsticks or thin slices
2 Green Peppers - cut in long thin strips
3-4 Green onions -  chop
2-3 Cloves Garlic - minced
5-10 dried red chiles (depends on how spicy you like it)

Sauce:

1/3 Cup Water
2 1/2 Tablespoons Soy Sauce
1 teaspoon Rice Wine
1 teaspoon Sambal Chile Sauce
1 teaspoon brown sugar

Cut and marinade meet. Then prepare vegetables and sauce and set aside.

Add 1 teaspoon oil to meat and mix well. Heat wok and add small amt of oil to walk. Add meat when oil is HOT. Saute until barely cooked. Remove from pan.

Add small amt of oil in pan and heat. Add chiles. Saute until deep red or black (but not burned). Remove chiles from pan (leave remaining oil in pan) and add to the chicken. Add potatoes to pan, more oil if needed. Salt well and saute until lightly browned. Add 1/4 cup water to pan and immediately cover to steam potatoes. Cook for about 3-4 minutes. Remove lid, add green peppers when water is mostly cooked out, cook for just a bit. Remove vegetables from pan.

Add green onion and cook 2 minutes. ***Have sauce ready, mixed well and right next to the pan before next step*** After cooking green onion, push to side of pan, add tiny bit of oil and garlic. Cook garlic for about 15 seconds and then quickly add sauce and stir well to prevent garlic from burning. Continue to stir sauce. It will begin to thicken. Once sauce is thick add meat, peppers and vegetables back in and coat with sauce. Serve immediately. 

from my brain

Counters

COUNTERS:

~ Dried spills: Scrub with a DRY microfiber cloth first. Then rinse with a warm damp cloth.

Dishwasher

DISHWASHER:

~ Shards of glass: Turn off the lights and shine a flashlight into dishwasher. Any shards will sparkle. Halve a raw potato. Dab the potato over the glass. The shards will embed in the potato. Run an empty cycle to flush out any remaining small pieces.

Freezer

FREEZER: 

~ Melted & Re-frozen Mess: Unplug fridge. Mix 1 tablespoon baking soda & 1 quart hot water in a bucket. Wet a microfiber cloth in the mixture and use it to melt and wipe up the spill. You can also scrape stubborn spots with a plastic or wooden spatula or spoon. Dry the area with a cloth once clean.

Oven

OVEN:

~ Burned food: Allow oven to cook. Dislodge large chunks with a plastic spatula, then sprinkle baking soda over whatever remains. Spritz with water and let it sit overnight, then scrub with a damp microfiber cloth. Anything remaining can be removed with a Mr. Clean Magic Eraser Kitchen Scrubber.

Microwave

MICROWAVE:

~ Splatters: Combine 2 tablespoons lemon juice & 1 cup water in small bowl. Microwave to a boil; let boil three minutes and stand for five to allow the steam to loosen the debris. Wipe down with a damp cloth.

~ Smells: Combine 1/2 cup water & 1 teaspoon vanilla extract. Heat in microwave just until it comes to a boil. Leave the door closed overnight with the bowl inside.

Lime Chicken Tacos

Chicken, cut into small pieces, perhaps pounded if tough
Lowry's Mesquite Marinade
Fresh Lemon & Lime juice

Marinade chicken in lowrys and lemon and lime juices. Cook in skillet.

Serve with flour or corn tortillas
Tomatoes, salted with lime juice
Avocados
Cheese
Lettuce

Salsa

Yield about 3 cups

2 large tomatoes
1/2 cup chopped cilantro
3-4 cloves garlic (to taste) 
2-3 green onions
1 freshly squeezed lime 
2 teaspoons salt
1/2-1 Serrano Pepper (start with 1/2, can get HOT!)
1-15ish oz can Italian Recipe Stewed Tomatoes

Mince garlic really well, as blender won't get it small enough. Rough chop everything else. Add all to blender and pulse till you get the consistency you like. 

Enjoy!!!! Super duper delicious!!!!!

from Creed Stobbe

Grilled Chicken Caprese

Chicken Cutlets (Whole chicken breasts become too dry. Use 1-2 cutlets per person)

Basil Pesto

Fresh Mozzarella - two slices per chicken piece

Tomato - one to two slices per chicken piece

Basil Leaves - one per chicken piece

Foil (one piece that covers the entire grilling surface - this prevents the pesto from dripping into the grill and igniting causing a ginormous fire)

**have EVERYTHING prepared before starting to cook**

Grill chicken cutlets (without foil) until about 75% done. Do NOT cook until done or they will be overdone by the end. Remove chicken from grill. Cover grill with foil piece. Replace chicken on foil on grill. Starting at the back of the grill spread pesto on chicken, followed by tomatoes and mozzarella. (Work fast because if the pesto heats up you don't want to be reaching over it or you will get burned when it splatters). Cover grill and continue to cook until mozzarella is thoroughly melted. Be gentle when removing chicken from grill and serving because the toppings like to slide off the top. I like using tongs that have a spatula on one side and a tong piece on the other. 

Serve one piece alone or two stacked on each other. 

Bisquick Chicken

recipe on back of box

Navajo Tacos

Rhodes frozen dinner rolls, thawed and deep fried


Top with:
Taco meat
Lettuce
tomatoes
onion
beans
sour cream

Bacon, Egg and Cheese Biscuits

pillsbury frozen buttermilk biscuits, prepared (about 25 min)
bacon
scrambled eggs
cheese


make into a yummy breakfast sandwich


delicious!!!

Classic Pot Roast

Yield 6 servings
Hands on time: 20 minutes
Total time 4 to 8 hours 


1-3 lb beef chick roast, tied
1/4 cup tomato paste
2 Tbs corn starch
1 lb carrots, peeled, cut into 2-inch pieces and halved lengthwise if thick
1 lb baby potatoes
1 medium onion, cut into 1/2 inch wedges (root end left intact)
2 stalks celery, cut into 1 inch pieces
2 bay leaves
1 Tbs chopped fresh parsley


In a 4- to 6- quart slow cooker, whisk together the tomato paste, cornstarch and 1 cup water. Add the carrots, potatoes, onion, celery, and bay leaves and toss to combine. Season the beef with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and set on top of the vegetables.


Cover and cook until tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Let the mead rest for 10 minutes before discarding the kitchen twine and slicing the meat across the grain. Serve with the vegetables and cooking liquid and sprinkle with the parsley.


from Real Simple Dec 2011 pg 290

Chicken Cordon Bleu (easy)

1 chicken breast per person
1-2 slices of ham per person
1 slice of swiss cheese per person
seasoned croutons


Pound chicken to 1/4" thickness (maybe do chicken cutlets and use less chicken?). Place ham and cheese slices on chicken. Roll up and secure with toothpick. Crush croutons. Roll chicken in croutons and place in baking dish. Sprinkle remaining croutons on top. Bake @ 425 for 35 minutes.


from Bethany Maynes Webster

Breakfast Burritos

Yield 12 burritos


1 16 ounce bag cubed hash brown potatoes
1/2-1 lb sausage
1 small onion, finely diced
12 eggs
1 green pepper, chopped
salt & pepper
12 large flour tortillas, warmed
3 cups shredded cheese (cheddar or Monterey Jack)
Salsa, optional


Brown hash browns in smal amy of oil, set aside. Brown sausage and onion, drain well. Beat eggs together, add green pepper, salt and pepper. Pour into the skillet with the sausage; stir and cook until the eggs are set. Add potatoes back in and mix gently. Place about 1/4 cup filling in each tortilla. Rollup and serve immediately.


May also wrap individually and freeze for later. 


from Christa Maynes

Monte Cristo Sandwiches

Yields 4 sandwiches


8 slices french bread
1 lb cooked ham, thinly sliced
8 ounces swiss cheese, sliced
2 eggs
3/4 cup milk
1/4 cup butter
1/4 cup olive oil
powdered sugar (optional)
strawberry or plum jam (optional)


Top 4 slices of bread with ham, swiss cheese and a slice of bread. Beat eggs, add milk. Dip sandwiches into e.g. mixture. Heat oil and butter in frying pan over medium heat. Fry sandwiches until golden brown on each side. Put in oven at 200 degrees until ready to serve. If desired, serve with powdered sugar and jam.


from The Essential Mormon Cookbook

Cafe Rio Pork

Start this in the morning or the night before, cooks for 6 hrs (high) or 10 hours (low) 

2 pounds pork (we use boneless pork rib meat)

3 cans Coke or Dr. Pepper (NOT diet)

1/4 c. brown sugar

dash garlic salt

1/4 c. water

1 can sliced green chilies

3/4 can enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)

1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and

about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for

about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours.

Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining

brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add

more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours.

serve with cilantro lime rice, tomatillo dressing, cafe rio pork salad, mexican black beans,  


from Allie Hardy

Mexican Black Beans

2 Tbsp. olive oil

2 cloves garlic, minced

1 tsp. ground cumin

1 can black beans, rinsed and drained

1 1/3 c. tomato juice

1 1/2 tsp. salt

2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.

Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving

stir in the cilantro.

serve with: cafe rio pork, cilantro lime rice, tomatillo dressing, cafe rio pork salad

Cilantro Lime Rice

Yield 4-6 servings


1 cup uncooked long-grain white rice
2 cups chicken broth
1/4 tsp salt
juice of 1/2 a lime
2 tablespoons butter
2 tablespoon chopped fresh cilantro
1/4 teaspoon ground cumin

Add all ingredients into rice cooker. Cover and Cook.


For stovetop: combine rice, broth, and salt in a large saucepan over med-high heat. Bring to boil. Decrease the heat to simmer and add the line juice, butter, cilantro, and cumin. Stir, cover and simmer for 15-20 minutes, until rice is tender.


Variation: add 3 cups (1 pound) shredded coked chicken to turn this into a main dish meal

from The Food Nanny Rescues Dinner


great with Chicken Enchiladas, Chile Verde, 
Cafe Rio Pork 


from: The Food Nanny

Funeral Potatoes

2 lbs hash browns

16 oz sour cream

16 oz cream of chicken soup

4 Tbls butter, melted

1/2 onion finely chopped

2 1/2 + cups shredded Monterey/jack cheese

lots of salt, seriously, lots

moderate amount of pepper

3 cups cornflakes, crushed

2-3 Tbls butter, melted

Combine and set aside for topping. 

Mix sour cream, cream of chicken soup, melted butter, and onion together well. Add hash browns, cheese, s&p. Mix well, press into two 9X13 pans or one larger foil pan. Sprinkle with topping. 

Bake @ 350 degrees for about 60 minutes.