This has been edited as of 5/10. I've changed the measurements to how I like to make it (the pork) -Candace
Sorry Candace I forgot to post this until now. I found this recipe on another blog and it actually tastes a lot like Cafe Rio's Pork. Also the rice is really good. I just cooked it in my rice cooker and it turned out great! Although I think I may have added more liquid or less rice so the rice didn't get dried out. Then I served the pork and rice together with homemade(Costco) tortillas. Jared loved it!
Ingredients:
4 lb. pork roast
2 (8 oz.) cans tomato sauce
4 cloves garlic, diced
1 1/4- 1 1/2 C. brown sugar, packed
1 T. cumin
2 c. Dr. Pepper
2 T. molasses
1 T. onion salt
½ t. salt
Pepper to taste
Directions
Mix all ingredients except pork, salt, and pepper until sugar is dissolved. Season the pork with salt and pepper. Place pork roast in a crock pot sprayed with Pam. Pour mixture over roast and let simmer until meat is tender and pulls away with fork. (Cook on low all day or overnight if desired.) Shred pork and return to liquid halfway through cooking time. Serve with Lime rice.
Lime Rice
Servings: 4 cups
Ingredients
2 cups Rice
2 Tbsp. Butter
2 (14 oz.) cans Chicken Broth
¾ tsp. Salt
Pepper to taste
Juice of 2 Limes
Zest of 1 lime
3 Tbsp. chopped cilantro(I used more because we LOVE cilantro)
¼ tsp. cumin
Directions
Add all ingredients in Rice cooker. Or melt butter with rice in skillet. Add rest of ingredients and bring to a boil. Reduce heat, cover and cook for 20 minutes.
Monday, June 30, 2008
Friday, June 27, 2008
Black beans and rice
So, this isn't a very exciting recipe. It's great for health and using your food storage. And I think it tastes really good.
The portion size is based on our family. You may need to adjust.
3 cans of black beans
1 clove of garlic, minced
1/2 cup of diced onions
1 tsp. to 1 Tb. of cumin
Salt and Pepper to taste
Combine all ingredient and cook until onions are opaque.
Cook Rice. You can use either white or brown. I like to cook the rice with chicken broth instead of water.
Put rice on plate and then beans. Here is a list of stuff that I like on it:
Cheese
Tomatoes
Pico de gallo
cilantro
avocado
fresh squeezed lemon or lime
sour cream
This meal tastes like the inside of a really good burrito. You could add shredded beef or chicken and make burriots out of it. We really like this meal and like I said, it uses foodstorage stuff. It's also very easy!
The portion size is based on our family. You may need to adjust.
3 cans of black beans
1 clove of garlic, minced
1/2 cup of diced onions
1 tsp. to 1 Tb. of cumin
Salt and Pepper to taste
Combine all ingredient and cook until onions are opaque.
Cook Rice. You can use either white or brown. I like to cook the rice with chicken broth instead of water.
Put rice on plate and then beans. Here is a list of stuff that I like on it:
Cheese
Tomatoes
Pico de gallo
cilantro
avocado
fresh squeezed lemon or lime
sour cream
This meal tastes like the inside of a really good burrito. You could add shredded beef or chicken and make burriots out of it. We really like this meal and like I said, it uses foodstorage stuff. It's also very easy!
Friday, May 30, 2008
Paula Deen's Sour Cream Pound Cake
1 stick butter, room temperature
1 1/2 cups sugar
1/2 cup sour cream
1/4 teaspoon baking soda
1 1/2 cups all-purpose flour
3 large eggs
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F.
In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla.
Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.
Also, Paula Deen has a recipe for shortcake, but I've never tried it, so I don't know if it's good, but her recipes usually are. Go to www.foodnetwork.com.
1 1/2 cups sugar
1/2 cup sour cream
1/4 teaspoon baking soda
1 1/2 cups all-purpose flour
3 large eggs
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F.
In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla.
Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.
Also, Paula Deen has a recipe for shortcake, but I've never tried it, so I don't know if it's good, but her recipes usually are. Go to www.foodnetwork.com.
Thursday, May 29, 2008
request.
I'm hoping someone has a grat recipe for the shortcake in strawberry shortcake. I really want to make homemade but have never done it before.
Wednesday, May 21, 2008
Strawberry Italian Ice
As you may know, Devin is Lactose intolerant, so he loves this kind of stuff.......but this is REALLY good, and low fat!!
1 Cup sugar
3/4 cup water
1 Tbsp. Finely Shredded Orange Peel
2 tsp. Finely shredded Lemon Peel
1 1/2 tsp. Finely shredded Lime Peel
1/3 cup orange juice
3 tbsp. lemon juice
2 Tbsp. lime juice
4 cups sliced strawberries
1. In a medium sauce pan combine sugar, water, and all shredded peels. Bring to boil, reduce and simmer 5 minutes uncovered. Let cool slightly, strain and add juices.
2. In blender or food processor combine half of strawberries and half of juice mixture. Cover and blend with several on/off turns until nearly smooth (leave some small chunks of strawberries). Pour into a freezer safe container. Repeat with other half. Freeze until solid (6-8 hrs)
3. Let stand about 20 mins or until soft enough to scrape out. Makes 8 servings.
1 Cup sugar
3/4 cup water
1 Tbsp. Finely Shredded Orange Peel
2 tsp. Finely shredded Lemon Peel
1 1/2 tsp. Finely shredded Lime Peel
1/3 cup orange juice
3 tbsp. lemon juice
2 Tbsp. lime juice
4 cups sliced strawberries
1. In a medium sauce pan combine sugar, water, and all shredded peels. Bring to boil, reduce and simmer 5 minutes uncovered. Let cool slightly, strain and add juices.
2. In blender or food processor combine half of strawberries and half of juice mixture. Cover and blend with several on/off turns until nearly smooth (leave some small chunks of strawberries). Pour into a freezer safe container. Repeat with other half. Freeze until solid (6-8 hrs)
3. Let stand about 20 mins or until soft enough to scrape out. Makes 8 servings.
Ribeye Steaks with Chipotle Butter
We just tried this, and it's pretty good!
2 tsp. ground cumin
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. olive oil
1/4 tsp. Adobo sauce (buy the smallest can of chipotle chilies in adobo sauce possible)
4 8-10 oz boneless beef rib eye steaks, cut 1 inch thick
1 recipe Chipotle Butter
Fresh Cilantro or Parsley
1. In a bowl stir together cumin, paprika, salt, and pepper. Stir in olive oil and adobo sauce (from the canned chipotle pepper used in Chipotle Butter) until a paste forms. Spread spic mixture onto both sides of steaks.
2. Grill steaks on rack of an uncovered grill directly over medium heat, turning once until desired doneness. Allow 14 to 18 minutes for medium. Serve with Chipotle Butter. Makes four servings
Chipotle Butter: Stir together 1/4 cup softened butter, 1 tbsp. finely chopped shallots, 2 tsp. snipped fresh cilantro, 1 1/2 tsp. lime juice, and 1 teaspoon finely chopped chipotle chili pepper in adobo sauce.
2 tsp. ground cumin
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. olive oil
1/4 tsp. Adobo sauce (buy the smallest can of chipotle chilies in adobo sauce possible)
4 8-10 oz boneless beef rib eye steaks, cut 1 inch thick
1 recipe Chipotle Butter
Fresh Cilantro or Parsley
1. In a bowl stir together cumin, paprika, salt, and pepper. Stir in olive oil and adobo sauce (from the canned chipotle pepper used in Chipotle Butter) until a paste forms. Spread spic mixture onto both sides of steaks.
2. Grill steaks on rack of an uncovered grill directly over medium heat, turning once until desired doneness. Allow 14 to 18 minutes for medium. Serve with Chipotle Butter. Makes four servings
Chipotle Butter: Stir together 1/4 cup softened butter, 1 tbsp. finely chopped shallots, 2 tsp. snipped fresh cilantro, 1 1/2 tsp. lime juice, and 1 teaspoon finely chopped chipotle chili pepper in adobo sauce.
Monday, May 19, 2008
better homes and gardens "Chocolate-Cream Cheese Frosting"
This is my favorite!
1-8oz cream cheese, softened
1/2 cup butter, softened
1/2 unsweetened cocoa powder
2 tsp. vanilla
2 cups sifted powdered sugar
3- 31/2 cups addtional sifted powdered sugar
In large bowl combine all ingredients except for powdered sugar, beat until light and fluffy. Gradually add the 2 cups sifted powdered sugar, beating well. Gradually add the rest of the sifted powdered sugar until it reached spreading consistency. This frosts tops and sides of to or three 8 to 9 inch cakes. (Halve this recipe for a 13X9 inch cake).
1-8oz cream cheese, softened
1/2 cup butter, softened
1/2 unsweetened cocoa powder
2 tsp. vanilla
2 cups sifted powdered sugar
3- 31/2 cups addtional sifted powdered sugar
In large bowl combine all ingredients except for powdered sugar, beat until light and fluffy. Gradually add the 2 cups sifted powdered sugar, beating well. Gradually add the rest of the sifted powdered sugar until it reached spreading consistency. This frosts tops and sides of to or three 8 to 9 inch cakes. (Halve this recipe for a 13X9 inch cake).
Best Ever Chocolate Cake (better homes and gardens)
3/4 cup butter, softened
3 eggs
2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 cups sugar
2 tsp. vanilla
1 1/2 cups milk
1 recipe frosting
1. Allow butter and eggs to stand at room temperature for about 30 mins (this will help your cake not fall during baking). Meanwhile, lightly grease bottoms of three 8 inch round cake pans or two 9 inch round cake pans or 8X8X2 inch pans. Line bottom of pans with wax paper. Or grease one 13X9 in baking sheet. Set pans aside.
2. Preheat oven to 350. In a mixing bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
3. In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed for 3 to 4 mins. or until combined. Scrape side of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (one minute total). Beat in vanilla.
4. Alternately add flour mixture and milk to beaten mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread batter evenly into prepared pans.
5. Bake round cakes 30 to 35 minutes; bake square or rectangular pans for 35 to 40 minutes.
6. cool cake in pan for 10 minutes. Remove from pans. Peel off waxed paper. Cool completely. Frost with desired frosting. Cover and store cake in refrigerator.
3 eggs
2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 cups sugar
2 tsp. vanilla
1 1/2 cups milk
1 recipe frosting
1. Allow butter and eggs to stand at room temperature for about 30 mins (this will help your cake not fall during baking). Meanwhile, lightly grease bottoms of three 8 inch round cake pans or two 9 inch round cake pans or 8X8X2 inch pans. Line bottom of pans with wax paper. Or grease one 13X9 in baking sheet. Set pans aside.
2. Preheat oven to 350. In a mixing bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
3. In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed for 3 to 4 mins. or until combined. Scrape side of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (one minute total). Beat in vanilla.
4. Alternately add flour mixture and milk to beaten mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread batter evenly into prepared pans.
5. Bake round cakes 30 to 35 minutes; bake square or rectangular pans for 35 to 40 minutes.
6. cool cake in pan for 10 minutes. Remove from pans. Peel off waxed paper. Cool completely. Frost with desired frosting. Cover and store cake in refrigerator.
Thursday, May 15, 2008
Rumbi Voodoo Chicken Salad
Candace this one is for you! This recipe was on Good Things Utah yesterday.
Salad:
3 cups lettuce mix
2 Tbsp. Feta Cheese
2 Tbsp. Tomatoes, diced
1/4 cup Tortilla Strips
1/2 cup Voodoo Dressing
1/2 cup Hot Chicken Breast, diced
Procedure: Grill the chicken breast, let it cool and dice it. Place the lettuce mix on a salad plate. Sprinkle the feta cheese and diced tomatoes over the salad. Starting from the left side of the plate, place the tortilla strips in a line from the top to the bottome over the lettuce mixture. Place the salad dressing ina container on the side. Sprinkle the chicken down the center of the salad.
Voodoo Dressing:
1/4 cup Dijon Mustard
1/4 cup Fresh Lime Juice
1/4 cup Chili Paste
2 Tbsp. Crushed Red Pepper Flakes
3/4 cup Lite Mayo
1 1/2 cups Sesame Oil
1 cup Rice Wine Vinegar
1/2 cup Soy Sauce
1 1/2 cups White Sugar
1/4 cup Garlic, minced
1/3 cup Ginger, pureed
Procedure: lace all ingredients into a large bowl except the ginger. Using an electric mixer, mix for 1 1/2 minutes. Scrap the sides of the bowl and the beaters and mix for an additional 30 seconds. Add the ginger to the dressing with a hand whisk and mix for one minute or until the gigner is totally mixed.
Salad:
3 cups lettuce mix
2 Tbsp. Feta Cheese
2 Tbsp. Tomatoes, diced
1/4 cup Tortilla Strips
1/2 cup Voodoo Dressing
1/2 cup Hot Chicken Breast, diced
Procedure: Grill the chicken breast, let it cool and dice it. Place the lettuce mix on a salad plate. Sprinkle the feta cheese and diced tomatoes over the salad. Starting from the left side of the plate, place the tortilla strips in a line from the top to the bottome over the lettuce mixture. Place the salad dressing ina container on the side. Sprinkle the chicken down the center of the salad.
Voodoo Dressing:
1/4 cup Dijon Mustard
1/4 cup Fresh Lime Juice
1/4 cup Chili Paste
2 Tbsp. Crushed Red Pepper Flakes
3/4 cup Lite Mayo
1 1/2 cups Sesame Oil
1 cup Rice Wine Vinegar
1/2 cup Soy Sauce
1 1/2 cups White Sugar
1/4 cup Garlic, minced
1/3 cup Ginger, pureed
Procedure: lace all ingredients into a large bowl except the ginger. Using an electric mixer, mix for 1 1/2 minutes. Scrap the sides of the bowl and the beaters and mix for an additional 30 seconds. Add the ginger to the dressing with a hand whisk and mix for one minute or until the gigner is totally mixed.
Wednesday, May 14, 2008
Chicken Broccoli Casserole
This is another Datwyler Favorite!
Ingredients:
1 qt. Broccoli (I use one lg. head)
5-6 Chicken Breasts, cooked and shredded (I think I use 3-4 depending on size of chicken)
3 cans Cream of Chicken Soup
1 ½ cups Sour Cream (This actually calls for 1 1/2 cups Mayo but as you all know I hate Mayo but I've had it both ways and I honestly can't tell the difference.)
1 ½ tsp. Lemon Juice
¾-1 tsp. Curry Powder (I use 1 tsp. but we really like curry)
1 cup Sharp Cheddar Cheese, shredded
1 cup Fresh Bread Crumbs (I use dry and it works great)
2 Tbsp. Butter
Directions:
Step 1: Cook broccoli in boiling salt water until a little tender and drain. (You don't want to cook the broccoli too much because you will be cooking it again in the oven. )
Step 2: Butter a large baking dish and place broccoli in dish. Put chicken on top of broccoli and lightly salt and pepper.
Step 3: Combine soup, sour cream, lemon juice, and curry powder. Pour over chicken. Sprinkle cheese on top.
Step 4: Melt butter and toss with bread crumbs. Sprinkle on top of cheese. Bake at 350° uncovered for 30-35 minutes.
Ingredients:
1 qt. Broccoli (I use one lg. head)
5-6 Chicken Breasts, cooked and shredded (I think I use 3-4 depending on size of chicken)
3 cans Cream of Chicken Soup
1 ½ cups Sour Cream (This actually calls for 1 1/2 cups Mayo but as you all know I hate Mayo but I've had it both ways and I honestly can't tell the difference.)
1 ½ tsp. Lemon Juice
¾-1 tsp. Curry Powder (I use 1 tsp. but we really like curry)
1 cup Sharp Cheddar Cheese, shredded
1 cup Fresh Bread Crumbs (I use dry and it works great)
2 Tbsp. Butter
Directions:
Step 1: Cook broccoli in boiling salt water until a little tender and drain. (You don't want to cook the broccoli too much because you will be cooking it again in the oven. )
Step 2: Butter a large baking dish and place broccoli in dish. Put chicken on top of broccoli and lightly salt and pepper.
Step 3: Combine soup, sour cream, lemon juice, and curry powder. Pour over chicken. Sprinkle cheese on top.
Step 4: Melt butter and toss with bread crumbs. Sprinkle on top of cheese. Bake at 350° uncovered for 30-35 minutes.
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