Cafe Rio Pork Salad

Pork

1 small-medium pork roast
2 cups brown sugar
1 packet taco seasoning (Mccormick Brand is GF)
1 1/2 cups Coke Cola (1 12 oz. can)

Put roast in crock pot and cook on high for 1 hour. Cook on low 4 hours.

2 hours before roast is done shred and add remaining ingredients.


Rice

2 cups water
1/3 cup chopped cilantro
juice of 2 limes
1 cup white rice (uncooked)

Bring water to a boil in pot or sauce pan. Add remaining ingredients and place lid on pot. Let boil for about 30 seconds then turn the heat down to low and let the rice simmer for 25 minutes.

Remove from heat when done.

Tomatillo Dressing

I have posted this dressing before so here is the blog link to it: http://rockinldschefs.blogspot.com/2010/04/cafe-rio-dressing.html
 
Remaining Ingredients:

Lettuce
1 can black beans, rinsed
shredded fiesta blend cheese
diced avocado (optional)
crushed tortilla chips (optional)
Flour Tortilla per salad, burrito size

Assemble:

Place tortilla on plate. Top with rice, beans, pork, salad, cheese then dressing

GLUTEN/CASEIN FREE: Omit the dressing and cheese. Use a GF dressing. Kraft has many just make sure to read the label. 

Crockpot Sweet and Sour Meatballs

3 lb. bag frozen meatballs(Farm Rich Frozen Meatballs are GF)
1/4-1/3 cup yellow onion, chopped
1/4 cup bell pepper, chopped
1 jar (7-10 oz) sweet and sour sauce (La Choy is GF)
1/4 cup brown sugar
1/2 tsp. garlic powder
1/2 tsp. pepper
1 can (20 oz.) all natural pineapple chunks, drained
3 TBL. soy sauce (La Choy is GF)

Cook on high for 1 hour then turn down to low for 2 hours. Stir once every hour or so.

Serve over rice. This is a super duper yummy dish! =)

Crockpot Chicken Enchilada Chili

This is my new favorite soup. I have had this recipe for 3 weeks now and I have already made it 3 times, that's how good this is!!!

3 large chicken breasts, frozen
1 1/2 cups prepared mild enchilada sauce
2 cans diced Italian tomatoes
1 small-medium size yellow onion chopped
1 can pinto beans, cleaned and drained
1 can black beans, cleaned and drained
1-2 tsp. ground red pepper (2 gives it a nice kick if you like it hot)
2 heaping TBL. minced garlic (sometimes I even do 3, up to you =)
1 tsp. cumin
1/2 cup water
1/2 can sweet corn
pepper and salt to taste (this chili WILL need salt but how much is up to you, I start with 1 tsp and then go from there)

Sour cream and cheese to top the finished product ;)

Spray the inside of your crockpot with non stick spray.

Add chicken, cook on high for 2 1/2 hours. DRAIN all liquid from chicken, shred chicken. Throw in ALL other ingredients and cook on low for 1 1/2-2 hours.

(Sorry I don't have a picture for you, our camera was not charged)

Crockpot Lasagna

1 lb. ground beef
1 lb. ground italian sausage
1 onion chopped
2 (26 oz.) cans of spaghetti sauce
1 tsp. salt
1 tsp. dried oregano
1 (24 oz) tub of cottage cheese
1/2 cup grated parmesan cheese
4 cups mozzarella
1 box regular lasagna noodles (uncooked)

Brown ground beef, sausage and onion. Drain excess grease then add Oregano, Salt and spaghetti sauces. Heat until warm.

Spray the entire inside of your crockpot with non-stick spray and add 1 1/2 cups of water to it.

Spoon some of the meat/sauce mixture on the bottom of the crockpot to make the first layer.

Then place a layer of lasagna noodles on top (break to fit).

Then a layer of cottage cheese, sprinkle on some grated parmesan then do a layer of mozzarella cheese.

Repeat with sauce, noodles and cheeses until all is used up or you reach the top of your crockpot =)

Cook on high for 1 hour then reduce to low setting for 2 hours (You shouldn't cook longer than this or sticking will occur and the noodles will be done)

Try to keep from lifting the lid of your crockpot frequently as to not release all the heat =)

VERY YUMMY!!!!!! And LOTS of leftovers I froze a majority of it because it makes so much. Great dinner if you are having company over because it feeds a lot.

Hawaiian Kalua Pork

1 5-7lb Pork Shoulder Butt Roast
1/8 cup Course Sea Salt
Liquid Smoke

I don't know how many of you have had the pleasure of ever going to Hawaii and visiting the Polynesian Cultural Center but it's amazing!!! If you attend the dinner you will get to see them pull out this pig from under ground all smoked up and it tastes so yummy!

For the easier version...use your crockpot and don't go out and buy a whole pig =)

Take the roast and rub a VERY decent amount of liquid smoke on it, make sure you rub it into all the crannies =) I used about half a bottle. Don't be afraid you will use too much because it just makes it taste that much better!

Take the Course Sea Salt and rub all over the roast. Place in crockpot and cook on high for 7 hours.

(I actually sped up the cooking process by sticking it in a pot in the oven for 2 hrs. at 365 and then I took it out and placed it in the crockpot on high for 3 and 1/2 hours and it was perfect!!!

Roast needs to be falling off the bone and very shred-able.

Shred roast in the crockpot, add some more liquid smoke and stir it all up.

Serve on a bun with sauce of your choice, onions and pickles. SUPER YUMMY!!!

Servings: ALOT!!! up to 10 people

Cajun Jambalaya

SUPER QUICK AND VERY VERY DELICIOUS

2 TBL extra virgin olive oil
4 boneless skinless chicken breast
1 lb. kielbasa sausage (I used jalapeno kielbasa found at walmart =)
1 and 1/2 cup shrimp thawed, cleaned with tales cut off (I used the pre-cooked frozen kind in a bag-used the whole bag)
1 onion chopped
1/2 green bell pepper chopped
1/2 red bell pepper chopped
1 tsp. italian seasoning
1/4 tsp. paprika
1/2 tsp. salt
dash of pepper
1/4-1/2 tsp. cayenne pepper
1 cup long grain rice (optional-you can also use minute rice)
1 (14 oz.) can tomatoes chopped, with juice
2 and 1/4 cups chicken broth
3 green onions chopped
1 tsp. fresh parsley

Preheat oven to 365 degrees F.

In a large skillet, brown chicken in hot oil on both sides; remove chicken. Using the same skillet add sausage, onion, bell pepper, green onion, italian seasoning, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.

Add rice, tomatoes with juice, and broth; bring to a boil. (This will help the rice cook a little bit)

Place rice mixture in a 9x13 baking dish or oven-proof casserole; top with chicken; cover with foil and bake at 365 degrees F for 50 minutes or until rice and chicken are done and tender.

Take out of oven and stir in shrimp, and parsley cover and cook 10 minutes longer or until shrimp curl and turn bright pink and serve. (don't put the shrimp in in the beginning, if you cook shrimp too long it turns to rubber)

Top with mozzarella cheese =)

NOTE: You can omit the rice which I will next time and most likely serve this in a bread bowl. It was a very yummy Cajun dish! You can also use minute rice which I did and the rice was fully cooked.

DIETERS: Skip the rice and skip the chicken broth and do fresh cut tomatoes versus canned =)

Chicken Chili Stew

3-4 chicken breasts
1 cup onion, chopped
1 green pepper, chopped
2 cloves garlic
2 tablespoons vegetable oil
2 cans stewed tomatoes (check labels)
1 can pinto beans (check labels or use fresh made)
2/3 cup salsa (Herdez and Newmans is GF)
1 teaspoon cumin (Mccormick is GF)
1 teaspoon salt (or more if needed)

Toppings:
cheese, green onion, avocadoes, sour cream

Cook chicken in oil with onion, garlic and green pepper.
Add remaining ingredients.
Simmer for 20 minutes.

Top with cheese, green onion, avocado and/or sour cream.

Cream Cheese Chicken Over Rice! ;)

4 boneless skinless chicken breast (frozen)
1 package of Italian Dressing Mix (OR Ranch dressing Mix)
1 can of Crm. Mushroom soup
1 can Crm. Chicken soup
8 oz. package cream cheese
1 can of mushrooms
2-3 cups frozen broccoli
1/2 cup sour cream (optional)
1 1/4 cup water

Put frozen chicken breast in crockpot. Cook on low for 4 hours.

When it's been 3 hours (cube the chicken) add ALL remaining ingredients and let cook on low for the last hour.

Serve over brown or white rice. Taste great with either!

*This dish will feed about 4 people, maybe 5