Cilantro Lime Rice

This is yummy all by itself, but I serve it with the Cafe Rio Pork. It's a tasty addition.

1 cup white rice

2 cups chicken stock

2 T. butter

1 T. lime juice

3 T. cilantro

1 T. sugar

Cook rice in chicken stock, according to package directions. When rice is done, add butter, lime juice, cilantro and sugar.

Cilantro Lime Ranch

Serve this on Cafe Rio Pork ... or as a different dressing to spice up a salad. It's good.

1 package Hidden Valley Dips Seasoning (NOT the dressing mix, you have to use the Dips mix)

16 oz. sour cream

1 cup buttermilk*

Salsa Verde (how much depends on your preference)

(looks like this)

Combine all ingredients and shake until throughly mixed.

K, this is what I do. I make the ranch dressing in a shaker, without the salsa verde. Then I pour some of it into my Magic Bullet, and add some salsa verde, and blend it together. It's good, promise. I only use it for Cafe Rio Pork and then I still have the regular ranch to use. That's just my personal preference, obviously.

*I never have buttermilk, so I make my own. Use 1 T. lemon juice, and add enough milk to make a cup. Let sit for 5 minutes.

Cafe Rio Pork

All I can say is YUMMY. This is just like the sweet pork at Cafe Rio. I've had a few other versions of this pork (made with Coke or Dr. Pepper or some sort of pop) and I think this one is the best.

1 pork roast (3-3.5 lbs)

1 cup brown sugar

1 cup worcestershire sauce

1 t. dried oregano

1 t. ground ginger

1 t. salt

1 t. chili powder

1 t. garlic powder

2 T. dehydrated minced onions

Combine all ingredients in slow cooker, then place roast on top. Cook on low for 6-8 hours (depends on how hot your crockpot cooks-- mine is fast). Flip the roast once, about halfway through cooking. One hour before serving, shred the pork, remove any bones (if there are any) and stir in 1 cup brown sugar and 1 cup red enchilada sauce (I always throw in the whole can). Allow to cook for remaining time and serve warm. Serve with black beans, cilantro lime rice, cilantro lime ranch, lettuce, tomatoes, guacamole, olives... pretty much whatever you want on there. Can be served on a salad, or in a burrito.

YUM!

Busy Day Pork Chops

4-8  pork chops
2 Tablespoons   Worcestershire sauce
1 Cup  Ketchup
2 Cans  Chicken Gumbo Soup
1/2 Cups  Brown Sugar

Put uncooked chops in roasting pan (I use a 9x13). In a bowl mix soup, ketchup and worcestershire sauce together to make a rich sauce. Pour over chops and bake at 300 degrees for 3 hours.

* Serve over rice or with a baked potato.

Peanut Butter Cup Cookies

I know this blog is supposed to be for dinner ideas... but these are the best cookies in the entire world. Trust me, they're tasty. Unless you don't like peanut butter... then I guess these aren't for you...

You'll need:
Mini muffin tin
1 bag mini peanut butter cups

For the cookie dough:
1/2 c. butter
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
2 T. milk
1 t. vanilla
1 3/4 c. flour
1 t. baking powder
1/4 t. salt
1/8 t. baking soda

Make the cookie dough. Put a spoonful into the mini muffin tin -- like so:

Spread out so you can put in the (unwrapped) Reeces cups.

Bake at 350 for 8 minutes. They'll look a little doughy when you take them out, but they need a minute to cool before you can get them out of the pan, and they'll keep cooking while they're cooling. Trust me, they're divine. Enjoy!

Yumbo Gumbo

PER SERVING (1/5th of recipe, about 1 cup): 133 calories, 1.25g fat, 710mg sodium, 14g carbs, 2.5g fiber, 7g sugars, 17g protein -- POINTS® value 2*
This soup is packed with shellfish and tons of tasty items -- but no rice. Trust us, you won't miss it for a SECOND...
Ingredients:
One 14.5-oz. can stewed tomatoes (not drained)
8 oz. peeled and deveined raw medium shrimp with tails removed
8 oz. white crab meat (about two 6-oz. cans drained)
1 cup Spicy Hot V8 vegetable juice
1 cup frozen cut okra
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1 tbsp. cornstarch
2 tsp. Cajun seasoning, or more to taste
1 tsp. Frank's RedHot Original Cayenne Pepper Sauce, or more to taste
black pepper, to taste
Directions: Bring a large pot sprayed with nonstick spray to medium heat. Add bell peppers and onion. Stirring occasionally, cook for about 3 minutes, until tender. Add tomatoes, V8 juice, and cornstarch. Stir well, making sure cornstarch dissolves completely. Cook until mixture begins to bubble. Add okra, Cajun seasoning, and Frank's RedHot. Stir and bring mixture to a boil. Reduce heat to low. Cover and let simmer for 10 minutes. Add shrimp, and continue to simmer until shrimp are cooked through, about 3 - 4 minutes. Add crab meat and 3/4 cup water. Raise heat to medium, and return to a boil. Remove pot from heat, cover, and let thicken for 5 minutes. Season to taste with black pepper. If you like, add a little more Cajun seasoning and Frank's RedHot. Enjoy! MAKES 5 SERVINGS

Slow Cooker BBQ Chicken Sandwiches

Man, people are really slacking on posting on this blog (and by "people", I mean me!) Here's a really easy and delicious recipe for bbq chicken sandwiches.

4 large boneless, skinless chicken breasts
1 cup ketchup
2 T mustard
2 t lemon juice
1/4 t garlic powder
1/2 cup maple syrup
2 T Worcestershire sauce
1/2 t chili powder
1/8 t cayenne pepper

Place chicken breasts into the bottom of a slow cooker. In seperate bowl, stir together remaining ingredients (*I always forget to do this-- I just throw everything into the crock pot*) Pour the sauce over the chicken, set cooker to low and cook for 6 hours. Shred the chicken with 2 forks and cook for 30 more minutes. Serve on hamburger buns.