Cafe Rio style shredded pork

Pork roast (I prefer the butt roast... it cooks really tender and falls apart)
5 cans tomato sauce
3 cloves garlic
4 cups coca cola
2 tsp cumin
3 cups brown sugar
4 TBS Molasses
1/2 tsp salt
pepper to taste


This recipe makes a ton of sauce so I would highly recommend you cut it in half. I made a 2.8 pound roast the other day and it still had a ton of sauce.

Place all of the ingredients in a crockpot on low heat for about 8 hours or until the roast falls apart with a fork.

I had this at a neighbors the other night and we had it in a burrito using Costco's uncooked tortillas and added some yummy rice, black beans, cheese, tomatoes, avacado, cilantro lime dressing and cilantro. YUMMMM!!! It was delicious!!

Mom's Cinnamon Rolls

2 packages dry yeast (4 1/2 tsp) dissolved in 2 1/2 cups lukewarm water
1 cube butter
2/3 cup sugar
1 tsp salt
1/4 cup canned milk (evaporated milk)
1 beaten egg

Cinnamon sugar:
1/4 cup cinnamon
1 cup sugar
Mix together and put into an empty shaker

In a pan, melt butter then add sugar, salt, milk, egg and juice. Add yeast. Add flout to make soft dough. Brush top with butter, cover with a towel and let rise till double. Once the dough has risen, split into 2 pieces. Roll dough on a floured surface into a rectangle. Spread 1/2 cube slighly melted butter and sprinkle cinnamon sugar all over. Roll into long roll, pinch edges together and slice with dental floss. Spray a cookie sheet and place cinnamon rolls on (approx 4 in a row). Cover with a towel and let rise for about 1 hour or until almost double in size. Bake at 400 until slighly browned (about 10-15 minutes). Let cool for about 5 minutes and scoop frosting on each roll.

Cream cheese frosting:
8 oz cream cheese
1/2 cube butter
powdered sugar
cream or milk

Slightly melt cream cheese and butter. Add a little powdered sugar and mix with hand mixer. Add additional sugar until desired consistency. Add milk or cream to make more creamy. I never really measure my frosting but just make it to my own taste.

Enjoy!

Creamy Tomatillo Cilantro Dressing

Creamy Tomatillo Cilantro Dressing

Estimated Cost: $2.50

Notes: If you can't find the Herdez green salsa, substitute 4 husked tomatillos plus 1 tablespoon chopped jalapenos.

1/2 cup mayonnaise or whole milk yogurt

2/3 cup buttermilk

1/2 cup tomatillo salsa, such as Herdez

1 fat clove garlic, minced

2 teaspoons sugar

juice of one lime

1/2 cup packed cilantro leaves and tender stems

Process all ingredients in the blender until smooth. Season to taste with salt and pepper. Refrigerate until thickened, about 1 hour.

Cilantro Honey Lime Grilled Chicken Breast

I made this chicken the other night and it was very yummy. I decided to make extra chicken and I used the leftovers for the Honey Lime chicken enchiladas. It made it so much easier for that dinner and was very yummy!

This recipe is from Prudence Pennywise website and these are her words.....

Thankfully, it doesn't take long to make and I've almost always got everything on hand. Its crowning virtue is versatility. You can shred up this chicken and stuff it into tacos, bathed in salsa and slathered with guacamole. Or you can rev up your chicken enchiladas with a little flavor from the grill. But it's also toothsome as is, plain, with a little heap of red Spanish rice on the side. Grill a few extra pieces to slice and scatter over some greens tomorrow with some Creamy Cilantro Tomatillo Dressing.


Notes: Saving a little marinade on the side to drizzle on the chicken gives it an extra pop of flavor.

1 lb. boneless, skinless chickens
1/3 cup lime juice plus 1 teaspoon lime zest
4 tablespoons olive oil4 cloves minced garlic, or 1 teaspoon garlic powder
1 chopped jalapeno or serrano pepper, optional
1 teaspoon each salt and pepper
2 tablespoons honey
1/3 cup chopped cilantro, leaves and tender stems

Rinse chicken and pat dry. In a small bowl, whisk together lime juice, zest, olive oil, garlic, jalapeno, salt and pepper and honey. Set aside two tablespoons of mixture. Pour remaining mixture into zip top bag. Add chicken and cilantro and squish bag to coat. Marinate for at least 1 hour and up to 12 hours. Grill (or broil) chicken over medium high heat, about four minutes per side. Let rest for five minutes. Drizzle with reserved marinade and serve.

Fire Roasted Tomato Salsa

Fire Roasted Tomato Salsa

Estimated Cost: $2.00

A couple of notes: I'm making the salsa today with canned fire roasted tomatoes for a little extra smokiness. They are a bit pricey, so if smokiness isn't your thing , you can substitute plain canned diced tomatoes. The easiest way to make this is to get diced tomatoes with green chiles and you won't even have to add in a hot pepper.

1/4 medium white onion, coarsely chopped
1 clove garlic, chopped
1 hot chile pepper, such as serrano (you can use just a tiny bit if you don't like too much heat)
1 (14 ounce) can diced fire roasted tomatoes, undrained
1/2 cup cilantro, leaves and soft stems
juice of one lime
sea salt, to taste


Place the ingredients in the bowl of a blender or food process in the order listed. Process until smooth, or chunky, depending on preference. This salsa tastes best within the first two days it is made. After that, you can use it in cooked recipes for up to a week.

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas from Brittany at The Sisters' Cafe

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.