Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts

June 14, 2009

Like Cafe' Rio Pork Salad


Pork Barbacoa

6 lbs. pork
1 16-oz bottle of salsa
1 can Coke (regular not diet)
2 cups brown sugar
Place pork in crock pot and fill it ½ way up the pork with water.
Cook on High for 6 hours.
Drain off water. Cut pork in thirds.
Mix together sauce ingredients and put on top of pork. Cook an additional 3 hours on High. Shred pork with forks. Leave it on Low until ready to serve.


Cilantro-lime Rice

1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.



Creamy Tomatilla Salad Dressing

1 packet Hidden Valley Ranch Buttermilk Dressing
3 T. Salsa verde
1/2 tsp. Tabasco
1/2 bunch Cilantro
2 cloves of Garlic
3/4 C. Mayo
3/4 C. Sour Cream
juice of 1 Lime
milk to thin

Blend all ingredients in the blender. Refrigerate.


Trimmings for the Salad:
Tortillas, romaine lettuce, black beans, guacamole, pico de gallo, cheese, sour cream, tortilla strips

February 27, 2009

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potates

This recipe was very yummy! It had very good flavor!
6 pork chops, 1/2 inch thick
2 packet dry Ranch Dressing Seasoning
2 10 oz can Cream of Chicken Soup

4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves roasted garlic (click for directions how to roast garlic)
1- 1 1/2 Cups warm skim milk (any milk will do, I just happened to use skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste.

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consitency.

Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!
This recipe and picture courtesy of Picky Palate

January 6, 2009

Easy Crusted Pork Tenderloin

This was very flavorful and moist, not to mention easy!!

2 lb. Pork Tenderloin
2 cups italian bread crumbs
1/2 c. olive oil
1/4 c. parmesan cheese
2 cloves garlic, minced
seasonings

In a bowl mix together bread crumbs, parmesan cheese, olive oil and garlic. In a oven safe pan place your tenderloin and season with desired seasonings. I used a little garlic salt, onion powder, paprika, and fresh cracked pepper. Put the crumb mixture over the top of the meat and pat it until it covers then entire tenderloin. Bake @ 425 degrees for 35 minutes or until it reaches 160-165 degrees on a meat thermometer depending on how done you like your meat. Take it out of the oven and let it rest 5-10 minutes and ENJOY!

I used half this recipe and it was perfect for my family.

September 3, 2008

Sour Cream Pork Chops

2 Tbs. oil
4 pork chops (1 inch boneless)
1 1/2 c. sliced onion separated into rings
1 8 oz. can sliced mushrooms, drained
1 c. beef broth
1 Tbs. chopped fresh parsley
1 tsp. paprika
1 tsp. mustard
1/2 tsp. salt
1/2 tsp. pepper
1 c. sour cream
Hot Cooked Riced

In a large skillet heat oil over med-high and add pork chops. Cook 2 minutes per side or until browned. Place onions and mushrooms evenly over pork chops. Combine broth, parley, paprika, mustard, salt and pepper. Pour mixture over pork chops. Cover and reduce heat to medium low and simmer 1 1/2 hours. Then add sour cream and cook 3-4 minutes until heated not boiled. Serve over hot rice. Serves 4.

July 16, 2008

"Perfect Ribs Everytime"

Ingredients:
1 rack of pork spare ribs

Rib Rub:
4 T. paprika
2 T. chili powder
2 T. ground cumin
2 T. brown sugar
2 T. salt
1 T. dried oregano
1 T. sugar
1 T. black pepper
1 T. white pepper
1-2 T. cayenne pepper (optional)
*Mix together & store in airtight container in fridge

Poke holes between the bones of the ribs and rub the seasoning all over them. Cover them in tin foil tightly (double wrap if necessary).

Bake in 250 degree oven for 4 to 5 hours on a cookie sheet.

After cooking in oven place in a large brown paper sack closed tightly for 1 hour (on the counter)

Remove tinfoil and grill just to make the grill marks and get the "BBQ" flavor. Brush on BBQ sauce while grilling if desired.

These ribs are delicious and the meat falls off the bone!

March 25, 2008

Pork Tenderloin in the Slow Cooker

Ingredients:
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 C. water
3/4 C. chicken broth
3 T. soy sauce
3 T. minced garlic
freshly ground black pepper to taste

Directions:
Place the pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, chicken brother and soy sauce over the top, turning the pork to coat. Carefully spread the garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover and cook on low for 4 hours.

This was very tender and flavorful!