Sweet and Sour Meatballs

Source:  Emily Rice

1 to 1 1/2 pounds lean ground beef

3/4 cup rolled oats

2 eggs, beaten

dash of pepper

1 teaspoon salt

1/2 cup milk

1/2 cup finely chopped onion

1 teaspoon Worcestershire sauce

Combine all ingredients, mix well.  Form into about 12 balls, each about 2 inches in diameter.

Sauce:  Emily sometimes doubles this for extra sauce when having rice

1/2 cup brown sugar

1 teaspoon mustard

1/4 cup barbecue sauce

1/4 cup vinegar

1 teaspoon Worcestershire sauce

Pour sauce over meatballs and bake at 350 for about 45 minutes.

Café Rio Pork (over night)

2 tablespoon brown sugar

1-1 1/2 teaspoon red pepper

2 teaspoon cumin

1 teaspoon salt

Rub onto 93 ½-4 lbs) roast cook on low over night.

Add the next morning:

1 can soda pop

1 cup chicken broth

2 cloves garlic

1 small onion chopped or sliced

1 cup brown sugar

Shred pork and serve.  Or cool, wrap lablel and freeze

Thai Peanut Noodles

1/2 c. chicken broth

1/2 cup chicken broth

3 tablespoons creamy peanut butter

1-2 teaspoon Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)

1 1/2 tablespoons honey

3 tablespoons soy sauce

1 1/2 tablespoons fresh minced ginger

2-3 cloves garlic, pressed or minced

8 oz. Udon or linguine noodles

Chopped green onions

Chopped cilantro

2 limes, cut into quarters

Chopped peanuts

Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

Baked Creamy Chicken Taquitos

Recipe by OurBestBites.com

1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic
3 tablespoons chopped cilantro
2 tablespoons sliced green onions

2 cups shredded cooked chicken
1 cups grated pepper jack cheese

fajita size flour or small corn tortillas
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge. Or freeze for later use.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. 

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister.   Freeze at this point for later use with the sauce.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.