Brown Sugar and Rosemary Pork Tenderloin

Ahhhhh!!  This has become one of my favorite things to cook over the last few months.  I never used to cook much with pork, except pulled pork, and I was looking for something different and easy.  Well, this was a sure winner.  Super quick and easy and I always had everything on hand.

I actually started making these with pork chops instead of a tenderloin, which I equally love and makes for an even quicker meal. But, either way, this is staying in the dinner rotation for a while.  Hope my fam doesn't get sick of it!


Brown Sugar and Rosemary Pork Tenderloin
1 pork tenderloin, about 2 lbs.
olive oil
2 Tbsp. butter
2 Tbsp. brown sugar
1-2 tsp. dried rosemary
salt
pepper


Preheat oven to 425 degrees F.

Heat a drizzle of olive oil in a cast iron skillet over medium-high heat.  Salt and pepper the tenderloin and add it to the pan; brown on all sides.  Remove to a plate and add butter, brown sugar and rosemary.  Once butter is melted, stir to combine and add the tenderloin back in.  Spoon the sauce over the meat and put it in the oven for about 8 minutes, or until the internal temperature reaches 165 degrees F.  You can also take it out half way and continue spooning the sauce on top.

Once cooked, remove from oven and allow to rest.  Serve warm.

Etta's Black Bean and Ham Hock Soup with Roasted Tomatillo Salsa

Last summer my family and I made the long trek to Seattle to visit my brother and his family.  Near the end of our trip I was trying to think of some kind of souvenir to bring home.  Nothing came to mind.  I mean, I could have brought home a dozen Top Pot donuts, but I don't think they would have lasted, honestly.  Then I remembered my friend told me that she always bought a cookbook, featuring local fare, when visiting other places.   Since we didn't have time to go cookbook shopping, I jumped on amazon when we got home and found not one but two great cookbooks.  The first was the Macrina Bakery & Cafe Cookbook, a carb and breakfast-lovers dream (me!!), and the second was Tom Douglas' Seattle Kitchen.  Anyone familiar with Seattle knows that Tom Douglas is where it's at when it comes to food.  Owner of Etta's Seafood, Dahlia Lounge and Palace Kitchen, how could I not buy one of his books!!

So, remember I said our trip was LAST summer??  Yeah, it's taken me that long to start going through all the recipes I've bookmarked.  The other day I grabbed Seattle Kitchen off the shelf and this recipe popped out and I almost immediately made it. 

I'm pretty sure you'll find that ham and bean soup is delicious comfort food almost anywhere you go.  I grew up eating just a basic ham and bean soup, but this one will knock your socks off. It is still a super simple, healthy and delicious meal to make but the extra flavors and roasted salsa on top take it just over the top. 

Tom Douglas said this soup has been on the menu at Etta's for lunch and dinner every day since the restaurant opened!  If it's good enough for him, it's definitely good enough for me.


Black Bean and Ham Hock Soup with Roasted Tomatillo Salsa
2 cups dried black beans, picked over and rinsed
12 cups chicken stock, or more if needed
1 smoked ham hock (check local butcher or save your own when you buy a ham)
2 Tbsp. olive oil
1 1/2 cups finely chopped onions
1/2 cup chopped carrots, half-inch dice
1/2 cup chopped celery, half-inch dice
1 Tbsp. minced garlic
2 cups drained canned tomatoes, chopped
2 tsp. tomato paste
2 tsp. coriander seeds, toasted and ground
2 tsp. cumin seeds, toasted and ground
1 tsp. paprika
1 tsp. smoked paprika
3/4 tsp. cayenne, or to taste
juice of a lime
salt and pepper
1/4 cup cilantro

Place beans in a large pot with the chicken stock and bring to a boil.  Reduce to a simmer and cook until beans are soft, about 2-3 hours (depending on freshness of beans).

Meanwhile, heat the olive oil in a large saute pan over medium-high heat and slowly cook the onions, carrots and celery until onions are golden and caramelized, 10-15 minutes.  Stir in the garlic the last minute of cooking.  Add the onion mixture to the pot of beans, along with the tomatoes, tomato paste, and ground spices. Continue simmering until beans are soft.

Pull out ham hock and remove fat and skin. Remove meat from the bone, shred or finely chop it and put it back in with the beans.  Season beans with paprika, cayenne, cilantro, lime juice, salt and pepper.

To serve: Ladle soup into bowls and top with sour cream or soft cheese, such as cojita, and a few dollops of tomatillo salsa. Also great served with cornbread.


Roasted Tomatillo Salsa
8 oz. (2 1/2 cups) tomatillos, husked, rinsed and dried
oliive oil
1 poblano chile or other mild green chile, such as Anaheim, roasted, peeled and seeded and finely chopped
1 Tbsp. finely chopped red onion
2 Tbsp. chopped fresh cilantro
1 Tbsp.  minced garlic
1 Tbsp. fresh lime juice (about half a lime)
1 tsp. seeded and minced canned chipotle in adobo
salt and pepper, to taste

Preheat oven to 400 degrees F.  Toss tomatillos in a drizzle of olive oil, place on a small metal pan and place in the oven, tossing a few times until lightly browned; about 10 minutes.  Allow to cool. 

Turn oven to broil.  Place poblano pepper on a small metal baking tray and place under broiler until skin is blackened slightly, about 5 minutes.  Flip pepper over and broil another 5 minutes or so.  Remove from oven and immediately place it in a container with a lid to cool.  Once cooled, skin easily peels off.

Chop cooled tomatillos and poblano pepper and place in a small mixing bowl.  Add the rest of the ingredients and taste for seasoning.  Adjust as necessary.  Best used the same day but will keep in the fridge, covered, for 2 days.



SOURCE: Tom Douglas' Seattle Kitchen

Kalua Pork

Out of all the kitchen tools and gadgets I have, my crockpot is one of the most severely underused that I have.  I don't know why I use it so little, most of the time it just doesn't even cross my mind.  But I know many people use it tons and and  love it.

In a few months time my crock pot is going to me by best friend on the weekends and I need to get reacquainted with it.  You see our church meetings on Sundays are soon going to be letting out at 6pm!!  So LATE! My kids go to bed early (most of the time) so having dinner just about ready when we get home is going to be key.  So between now and then I'm going to have to start gathering recipes that we can use for those late nights.  It's either that or eat pancakes....which isn't entirely all that bad either.

I've had this recipe in my notebook for probably 6 years and made it a time or two.  (As far as giving credit for the recipe, I'm not sure there is anyone in particular because the recipe is everywhere on the internet.)  We just love it.  Not only is it the easiest thing to throw together, with a whopping 3 ingredients, but the flavor is delicious!  My husband and kids like to call it kalua pig just to say they're eating pig.  Pork, pig, whatever. It's still yum.  We just throw the pork on slider buns, with or without the cabbage,  and serve it with some fresh fruit and veggies.  Quick and easy and super tasty.


Kalua Pork and Cabbage
3 lb.  pork shoulder roast
1 1/2 Tbsp. liquid smoke
2 Tbsp. coarse sea salt

1/2 head green cabbage, shredded

Place roast in crockpot and rub it down with the liquid smoke and sea salt.  Turn it on low and let it cook a good 8-12 hours. For larger roasts, err on the longer cook time, even up to 14-16 hours. Overnight is great.  Don't add additional liquid, the fat from the pork will be enough.  When finished cooking, cool and shred with two forks.  Serve warm, on buns or over cooked rice.

To make the cabbage, take a few tablespoons of the liquid from the crockpot and add it to a frying pan.  Heat over medium high heat.  Add cabbage and saute until crisp-tender.

Crockpot Pork Posole

I seriously under-use my crockpot.   I don't even know why, but I just don't ever think of things to cook in it.  It really is  a wonderful way to cook up something warm and cozy, especially during the winter time when comfort food, warm and tasty are key words!

Anyway, I love soups and I love the flavors of Mexican-types foods; one of my favorites! So this posole is right up my alley.  It is nice and brothy with tender pork and veggies.  Also delightfully contrasted with a little bit of crunch from some freshly shredded cabbage and radishes.  Everything is topped with cilantro,  avocado and a squeeze of fresh lime juice.  What's not to love!!


Crock Pot Pork Posole
2-3 lb. pork shoulder roast
16-oz chicken stock
1 onion, sliced
1/2 head of garlic (no need to remove paper)
1-2 large jalapenos, cut in half and seeded
3 bay leaves
1 Tbsp. dried oregano
1 1/2 cups diced roma tomatoes
1 30-oz can hominy (yellow or white)
2 large carrots, diced
juice of a lime
salt and pepper

Garnishes:
thinly sliced radishes
shredded green cabbage
diced avocado
lime wedges
chopped cilantro

Cut roast into 3-4 pieces and place in crock pot. Liberally season with salt and pepper.  Layer onion, garlic and jalapenos over it.  Add the chicken stock, bay leaves and oregano.  Cook on high until roast is tender and falls apart.

Remove roast from crock pot and cool long enough to shred it.  Remove jalapeno and garlic, taking off skins.  Finely dice both and return to crock along with carrots, tomatoes, hominy and shredded pork.  Cook another half hour or so, or until carrots are tender.

Add lime juice.  Check for seasoning and add salt and pepper as desired.

Ladle hot soup into bowls and garnish as desired.


SOURCE: Adapted from Foodie Crush

Balsamic Honey Pulled Pork Sliders

 

I'm sure if you're on Pinterest, you've seen these sliders floating around.  I pinned them forever ago and finally got around to making them.  I don't hardly ever cook a roast because most of the time it's just my husband and I that end up eating it, but we invited some friends over for dinner and it seemed like the perfect opportunity to do it!

 

One thing about cooking roasts that I'll never forget came from Ree Drummond-Pioneer Woman.  She said to always cook it in a little broth AND cook it until it falls apart; if you think it's done, you check it and it seems tough, keep cooking it. Follow those two rules and you'll always turn out perfect roast.

 

I love the balsamic sauce on these sliders, it gives it that tangy sweet contrast to the salty pork. I opted not to mix all of it in with the pork because I knew I would be serving little ones.  So, I mixed some in and used the rest to drizzle on top.

 

To my surprise the sliders were loved by all...each one of my children ate one and my oldest even begged me to make them again.  This totally caught me off guard since we hardly ever eat pork or even meat for that matter.  You are sure to love them as well.

 

 

Balsamic Honey Pulled Pork Sliders

 

for the pork:

2 - 3 lb. boneless pork shoulder roast

1 cup onion, chopped

1 tsp dried thyme, crushed

1/2 tsp dried rosemary, crushed

1/2 cup chicken broth

 

for the sauce:

1 cup balsamic vinegar

3/4 cup ketchup

1/3 cup brown sugar, packed

1/4 cup honey

1 Tbsp Worcestershire sauce

1 Tbsp dijon mustard

1 tsp garlic, minced

1/2 tsp black pepper

1/4 tsp salt

 

Place onion in bottom of crock pot. Place meat on top and sprinkle with thyme and rosemary. Add broth, cover and cook on low for 9-10 hours or on high for 4-5 hours or until meat shreds easily with a fork.

 

Remove meat from crock pot and shred with two forks.  It is easiest to do this on a cookie sheet.  Place shredded pork back into crockpot and toss with onion and leftover juices.  Turn crockpot setting to low.

 

Combine all sauce ingredients in a medium sized saucepan. Bring to a boil and simmer over medium-high uncovered for about 15-20 minutes until sauce thickens; stirring occasionally. (Don't boil too hard or sauce will boil over!!) 

 

After sauce is has thickened, pour about 1/4 cup (or more to your liking) in with the meat mixture and toss to coat.  Let meat sit in the crockpot on low for up to an hour.

 

Serve pork on sliced slider buns (or dinner rolls).  Top with a drizzle of balsamic sauce and coleslaw, if desired.

 

 

SOURCE: Better Homes and Gardens via Your Home Based Mom

Apple Cheddar Meatalls

Apples and cheddar: ohhhh or ewwww? I say ohhhh! It really is a great combination. Have you ever thrown a few apple slices on a grilled cheese sammy? You get that gooey, salty cheesiness and then a little crunchy tangy yet slightly sweet surprise when you get that bite of apple. Well, these meatballs are kind of like that.

These meatballs are super easy to throw together, I'd say under 10 minutes, which makes for a quick weeknight meal when you throw in the noodles and a salad or veggie. Another plus is that they are kid-friendly. The flavors are tasty, yet subtle enough that it's not over powering for the developing palate.

While you can make the meatballs any size you wish, I found that a 1-inch scoop was perfect for us. It made close to 30 meatballs, which is enough for leftovers the next day or some to throw in the freezer for dinner another night.


Apple Cheddar Meatballs
1 pound ground turkey or pork
1 cup sharp cheddar cheese, grated
3/4 cup breadcrumbs
1 small, tart apple, such as granny smith, peeled and grated
1/2 small onion, grated
1/2 cup chopped parsley
1 egg, beaten
1 1/2 tsp. salt
1/4 tsp. pepper
One 12-ounce package egg noodles
4 tablespoons butter, cut into pieces

Preheat oven to 375 degrees F. Line a large cookie sheet with either a silicone baking mat or foil.

In a large mixing bowl, combine the ground turkey/pork, cheese, breadcrumbs, apple, onion, 3 tablespoons parsley and egg. Season with salt and pepper. Using a medium scoop, shape into meatballs, about 1-inch in size. Arrange on baking sheet. Bake for 30-40 minutes (or until thoroughly cooked), turning half way.

During the last 15 minutes while the meatballs are cooking, bring a large pot of salted water to a boil. Cook the noodles to al dente. Drain, then return to the pot and toss with the butter and remaining 5 tablespoons parsley; season with salt and pepper.


SOURCE:Rachael Ray via Baking Serendipity

Linked To...
Savory Sunday @ The Sweet Details
Mangia Mondays @ Delightfully Dowling

Sweet Italian Sausage and Spaghetti Bolognese

Years ago I began making my spaghetti sauce with ground beef because, like most daughters, that's what my mother did and my cooking roots came from her. It wasn't until I got married that I explored other things in making my spaghetti sauce. For example, I threw in mushrooms and zucchini lots of times and per my husband's request started using Italian sausage. I found out that I really loved sausage in my spaghetti sauce and that I much preferred it over ground beef. One thing that I didn't like about sausage though, was that if you're not careful about what kind you buy, you can get some pretty gristly stuff that's not too appetizing. Finally, I got to the point where I didn't even want to buy pre-packaged sausage and started searching for a recipe that I could easily make at home with the knowledge of every single ingredient that went into it.

In my search, I found this breakfast sausage blend that we really love and enjoy but I didn't think the flavor combination was quite right for a big bowl of Italian-style spaghetti. Then I came across this Italian blend and as soon as I saw the list of ingredients, I knew I was going to love it! And love it we did. My girls, however, didn't like the big fennel seeds in it so next time, I might try grinding them a little bit before I add them. This is a very flavorful sausage, so whatever you pair it with, I would make sure it is very lightly seasoned.

Sweet Italian Sausage
5 lbs ground meat (chicken, beef or pork or a combination)
40 grams kosher salt
35 grams sugar
20 grams toasted fennel seeds
6 grams cracked black pepper
4 grams ground nutmeg
1 cup minced fresh parsley
1 head garlic, peeled and chopped
1 cup dry sherry (I used sherry cooking wine)

Mix all the spices together then add it to your meat. Using the paddle attachment to a stand mixer (or a stout wooden spoon, or your VERY clean hands), mix the sausage well. Add the sherry to the meat mixture. With a stand mixer set on level 1, let this go for 90 seconds. It might take a little longer with the spoon or hands. You want the mixture to get a little sticky and begin to bind to itself – it is a lot like what happens when you knead bread.

Now you have sausage. I like to portion mine out in to 1 lb. sections and freeze it. You could make 1 lb. blocks, links, patties, meatballs or whatever shape you want!

For the Bolognese sauce:
olive oil
1 small onion, finely diced
1 quart crushed tomatoes (you could also use tomato sauce)
1 lb. Sweet Italian Sausage

Drizzle olive oil into a large saucepan and add onion and sausage. Fry on medium-high heat until sausage is no longer pink. Add crushed tomatoes and bring to a boil. Reduce heat and simmer for 20-25 minutes. Serve hot over cooked spaghetti and shave fresh parmesan over the top.

SOURCE:Sausage recipe Adapted from Simply Recipes

Split Pea Soup w/ Smoked Ham and Kale

Sunday Soup

This soup is simple, savory and very satisfying, not to mention, healthy as well. I grew up eating my mom's split pea soup boiled in water with carrots and onions and a little bit of ham. While this soup is not much different, I used chicken stock instead of water to cook the peas and smoked some ham before I tossed it in. I threw in some greens at the end and it was absolutely amazing. I couldn't believe how such a few ingredients could make something so simple taste so delicious.

Feel free to make this soup your own. Change up the meat and add smoked sausage or make it vegetarian by using vegetable broth and omitting the ham. I liked using kale as my greens because it's very hearty and will stand up to the soup, but feel free to use other greens such as spinach, collard greens or Swiss chard. I also blended about half of the kale into the soup and then took out a portion of the soup for my girls, then added the rest of the chopped kale for my husband and I.

Split Pea Soup w/ Smoked Ham and Kale
1 16-oz bag dried green split peas (about 2 1/3 cups)
8 cups chicken or vegetable stock
5 bay leaves
1 - 1 1/2 cups full cooked ham, chopped
4 cups chopped kale

Combine split peas, stock, and bay leaves in a large stockpot. Bring to a boil over medium-high heat, stirring often. Cover, reduce heat to low and simmer until peas are tender, stirring occasionally; about 30 minutes. Puree soup either with an immersion blender or a regular blender (1 cup at a time).

Saute ham in a little bit of olive oil until slightly browned. Add ham and chopped kale to the soup and cook 3-4 minutes longer, or until kale is tender. Season to taste with salt and pepper.

SOURCE:Adapted from Bon Appetit magazine.

Linked to...
Seasonal Sunday @ Real Sustenance

Brown Sugar Bourbon Pork Tenderloin

I have been making my Sweet & Spicy Shredded Pork for quite a while and I can't tell you how much I love it. I have made it lots for just our family and several times for pretty large gatherings. I never thought that I would find something to top that. I haven't decided if this pork tops it yet, but it certainly is it's equal. It was so delicious and super easy to make since I just threw it in the crock pot. This recipe uses a spice mix, which I don't usually do,but I love McCormick's Grill Mates marinades, especially the chipotle one, and this one is fairly new, I think. It sounded too good to pass up.

1 2-lb. pork tenderloin (or other pork roast)
1 packet (1-oz) McCormick Brown Sugar Bourbon Marinade
Juice of 1 orange
1/4 cup oil
2-4 Tbsp. water

Trim all the fat off of the pork and cut it into large chunks. Put the pork into a crockpot. Mix the rest of the ingredients and pour over the pork. Stir it around a little bit so that the pieces get coated with the marinade. Put the lid on and cook on high for about 2-3 hours, or until it falls apart.

After it's done cooking, shred it, either in the crock pot or on a plate. Turn the crock pot on low and let it cook another 30-60 minutes.

Serve it as you would any other pulled pork. We love to eat our with fresh tortillas with black beans and rice or like a salad with lettuce, beans and rice.

Linked to...
Potluck Sunday @ Mommy's Kitchen
Recipe Swap Thursday @ Prairie Story
This Week's Cravings @ Mom's Crazy Cooking

Creole Style Red Beans and Rice

SUNDAY SOUP
When I went to make this the other day, I couldn't find the recipe on my blog and I realized that I have never posted it! I just couldn't believe it and even went through my archives like 3 times. Crazy. I have had this recipe for a couple of years and have made it several times. Although I'm not a real southern woman, my mom made this with one of her best friends who IS and it got her approval. This is a very tasty soup with some pretty simple (and inexpensive) ingredients. I think this would also work well in the crock pot.

1 pound dried red beans, rinsed and sorted
3 tbsp olive oil
1/4 cup chopped ham
1 cup chopped yellow onions
3/4 cup chopped celery (about 2 ribs)
3/4 cup chopped green bell peppers (about 1 pepper)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme, or 1 tsp. dried thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water

4 cups cooked white rice
queso fresco, crumbled

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the oil over medium-high heat. Add the ham and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the oil in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water; I use about half stock and half water. Stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 1 1/2-2 hours. As the beans cook, skim off the foam that floats to the top. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.) Remove from the heat and remove the bay leaves.

Serve over rice and garnish with crumbled queso fresco.

SOURCE:Adapted from Emeril Lagasse, Food Network

NOTES:I like to make this over a couple of days. I take the first day to soak the beans then make the soup the next morning. If you chill the soup in the fridge until dinner time (or overnight again) then you can skim off the fat that has solidified on the top.

The first time I made this I did not use a ham hock because, to be honest, I was a little grossed out, but it was really good. The next time I made I used a ham hock and the flavor was amazing and I've used one ever since in making this dish. It does add a lot of fat though, that's why I now chill my pot of beans, so I can skim that fat right off the top.

Barbecue Smoked Cheddar Mac

I absolutely LOVE smoked cheddar! I don't usually buy it because it's about twice the price of regular cheddar and Ben's lactose intolerant (even though he loves it too)! The last time we had it was a splurge. We were on our way apple picking last fall and stopped at Gossners Cheese Factory. We always load up when we go there. I think we came out with two grocery bags full of feta, pepper jack, cheese curd (or turd as Ben calls it), mozzarella, swiss, smoked cheddar and more I'm sure.

When I came across this recipe a few weeks ago, I couldn't wait to try it. I knew I already had some leftover Cafe Rio Pork in the freezer that it would go great with. All I had to do was find some smoked cheddar. This dish turned out to be amazing! I love the combination of the sweet and spicy of the pork with the smokey, creaminess of the cheese sauce. I halved the original recipe to suit our family, but feel free to double it for yours. I served it with a side of coleslaw and some peas.

1/2 lb mini farfalle pasta (or whatever pasta you choose)
2 Tbsp butter
2 Tbsp flour
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 cups milk (I used whole)
2 1/2 cups, plus 1 cup shredded smoked cheddar cheese, divided (about 8-10 oz.)
1-2 cups Cafe Rio Sweet and Spicy Shredded Pork

Preheat oven to 350 degrees F. Cook pasta according to package directions; drain and set aside.

Melt butter in a large dutch oven or pot over medium heat. Whisk in flour; cook for 1 minute stirring. Slowly whisk in milk until smooth. Increase heat to medium high, stir continuously until liquid thickens and comes to a low boil. Reduce heat to low and stir in 2 1/2 cups cheese until smooth. Add salt and pepper. Mix the sauce and the pasta then pour into a large baking dish. Top with shredded pork and remaining 1 cup of cheese. Bake for 25-30 minutes or until hot and bubbly.

Let cool for 5-10 minutes and serve.

4 Servings
Calories per serving:590

SOURCE:Adapted from Picky Palate

NOTES:I use whole milk when I make mac n' cheese dishes because it makes it extra creamy. If you're worried about the calories, whole milk doesn't have that many more calories than 2% milk. The calories mostly come from the cheese and pasta, that's why I don't skimp on the milk. You can find low-fat cheeses, but I've never seen low-fat smoked cheddar before. The way I get around eating foods like this is to use portion control; I usually give myself about a 1 cup serving and then load up on the veggies.

When I make my Cafe Rio Pork, I portion out what we don't eat after a couple of days and freeze it in 1 1/2-2 cup servings. This is the perfect amount for a quick weeknight meal, whatever you choose to use it for.

Sweet and Sour Meatballs

I got this recipe from my sister. This is great for crowds and very easy to make. My sister also simmers hers in a crock pot, which makes it portable for any potluck or family party. It's also a kid-pleaser. The meatballs are very soft, so I just mash them up with the rice and they eat it great. Since you only use 1/3 cup of tomato sauce in the meatballs, I just use the rest of the can as part of the ketchup and then add enough ketchup to make 1 1/2 cups.


for the meatballs:
½ lb ground pork
1 lb ground beef
½ t pepper
½ t garlic powder
2/3 cup bread crumbs
1/4 cup milk
½ cup chopped onion
2 eggs
1 T flour
1/3 cup tomato sauce
3/4 t salt
3/4 t soy sauce

Place meat and the rest of the ingredients in a bowl. Mix together and form 1-1 1/2 inch balls. Place on a baking dish and bake at 350°F for 40 minutes.

for the sauce:

2 cups pineapple juice
1/3 cup water
1 ½ cups ketchup
1/3 cup sugar
1/4 cup rice vinegar
2 t soy sauce

Bring to a boil. Thicken sauce with about 1/4 cup cornstarch mixed with just enough water. Then add 9 oz pineapple tidbits.

Simmer meatballs in sauce for 20-30 minutes. Serve over hot cooked rice.

Sweet and Spicy Shredded Pork (Cafe Rio copy cat)

Mmm, this is so delicious! I've had other copy cat recipes of Cafe Rio pork and this totally takes the cake if you ask me. I think it's even better than the pork at the restaurant. The secret here is really the El Pato sauce. It adds the perfect amount of spice, while the brown sugar keeps it a little sweet. Make it as a salad or as a burrito, or use it as a base for another recipe. Do not forget the tomatillo dressing though, it rounds out the flavor and is the icing on the cake!

Sweet and Spicy Shredded Pork
3-4 lb. pork roast
1 large can El Pato Sauce (It's the yellow can that says original on the side and Salsa de Chile Fresco across the bottom. Also, if you want it less spicy, use one or two of the smaller cans.)
1 small can tomato sauce
1 cup brown sugar
1 cup cola (or rootbeer)

Place cold roast in a cold crockpot. If your roast is boneless, you can cut it into chunks so that it will cook faster. Mix the rest of the ingredients in a bowl and pour about half over the pork, reserving the rest. Cover pork and cook on high for about 4-5 hours; may be a little less if you use the chunks. Roast is done when it easily breaks apart between your fingers. Remove pork and shred. Discard sauce and wipe out crock pot. Put shredded pork back into crock pot and pour remaining sauce over it. Cook on low for another hour or so.

To serve Cafe Rio burrito style: Melt monterey jack cheese on tortilla, top with either Cilantro-lime rice or Spanish Rice, beans, pork and Tomatillo Dressing. Top with guacamole, lettuce, and pico de gallo, if desired.

To serve salad style: Layer rice, beans, pork and other desired toppings on a bed of lettuce and sprinkle with shredded cheese.


Linked to...
This Week's Cravings @ Mom's Crazy Cooking