Mock Cafe Rio Sweet Pork Salads

Cafe Rio Sweet Pork Salad - photo from http://www.caferio.com

While Chelsea was visiting I volunteered to serve lunch to the elementary staff I have been working at the past year (with her help of course).  Both Chelsea and Melanie spent time helping with food and especially cookies while I was working.  The staff enjoyed it and several asked for a recipe, so here it is.  I combined from a few different sites, for what I liked best.

For an authentic Mock Cafe Rio Salad layer as follows:
Large Tortillas with melted shredded cheese
Rice
Black Beans
Sweet Pork
Romaine Lettuce
Pico de gallo (just combine diced tomato, onion, and cilantro)
guacomole
Sour Cream
Tortilla Strips (deep fry strips of corn tortillas) or crushed chips
Creamy Tomatillo Ranch

Cafe Rio Sweet Pork Salad - photo from http://www.caferio.com

Shredded Sweet Pork  Salad with Rice and Beans

 

(Sometimes when I don't want to take the trouble to do this first part, I just slow cook the roast, shred and then add the sauce for the sweetness - it's not as marinated, but it still tastes good.  We often use it for Sweet Pork Quesadillas (see note below).

3-5 lb pork roast

1 c brown sugar
1 c Worcestershire sauce
1 tsp oregano
1 tsp powdered ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 Tb dried minced onions

Cook all ingredients in a crock pot on low all day (abt 8 hours). One hour before serving, remove roast and shred it. Dump out all cooking juices and place shredded pork back into crockpot and add...

 1 c brown sugar

1 c red enchilada sauce
Serve in Salad, burritos, or quesadillas.

Here's an alternative recipe that I tried, but didn't think it was as flavorful -

• 2-3 lbs. boneless pork (carnitas, shoulder etc)
• 1 12 ox. can Coke
• 1/4 c brown sugar
• 1 10 oz. can enchilada sauce
• 2 cloves minced garlic
• 1 small can diced green chilis
• 3/4 C brown sugar

Instructions

• Marinade pork for at least 2 hours or overnight in can of coke and 1/4 C brown sugar.
• Pour pork and liquid into crock pot and cook on low for 8 hours or high for 4 hours.
• Remove meat and shred. Discard liquid
• Put meat back in crock pot and add enchilada sauce, garlic, green chilies and brown sugar.
• Cook for 30-60 more minutes. If there is excess liquid drain some off.

Creamy Tomatillo Dressing

1 package of Hidden Valley buttermilk Ranch Dressing. (prepare according to directions)

2 tomatillos (they look like green tomatoes, but they are NOT!  You may substitute 3 Tbsp of prepared salsa verde)

cilantro (1/4 bunch)

2 cloves of garlic

1/4 cup lime juice

1/8 tsp. Tabasco

Combine all together in blender and let thicken.

 Place all ingredients in food processor or blender and mix well. Refrigerate for 1 hour before serving.

 

Cilantro Lime Rice

2 c water

1 c. uncooked rice (long-grain, white rice)

2 cubes chicken bouillon

2 tsp garlic, minced

1 Tb canola oil

2 Tb fresh lime juice

1/2 bunch of cilantro
1/2 onion
1/2 can green chilies

2 tsp. sugar

3 Tbl fresh chopped cilantro

In a saucepan combine oil, garlic, 1 Tbl. lime, chicken bouillon and water. Blend cilantro, onion, and chilies in food processor. Combine all with rice and Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. (I combine with rice and put in my rice cooker.) When rice is cooked;iIn a small bowl combine 1 Tbl. lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Garlic Black Beans

1 can black beans, rinsed and drained

1/3 c tomato juice
2 cloves garlic, minced (1 tsp)
1 tsp cumin
2 Tb canola oil
1/2 tsp salt
2 Tb chopped cilantro

 Heat oil then add cumin and garlic until garlic begins to pop. Add rest of ingredients and serve warm.

** Sweet Pork Quesadilla from Costa Vida is actually what convinced me to search for and make my own sweet pork recipe.  My boys are not big on salads, so we often make quesadillas instead.  I cook a pork roast for sunday dinner and then with the leftover roast I add equal amounts of red enchilada sauce and brown sugar.  Broil a tortilla topped with cheddar cheese.  Top with warm meet, fold in half, and top with sour cream and pico de gallo.  Delicious!

Sweet Pork Quesadilla - photo from http://www.costavida.net

**The meat freezes well.   Make a large roast and divide into smaller portions and freeze.  Makes dinner easy. 

Cookies for Dessert - Chocolate Toffee Sugar Cookies

 Recipe can be found at Our Best Bites.

Slow Cooker Chicken Pot Pie

This recipe comes from my Young Women's President back in high school who did a dinner exchange each week with my family and few other families. This was one of the meals that she would bring. It is a great Sunday meal at our house because I can put it in the crock pot before church and finish it up as soon as we get home. The use of toasted english muffins for the crust make it probably the easiest chicken pot pie ever! No stress about rolling out the crust and all that other stuff, just ladle your chicken mixture over your english muffin and start eating!

Really, this is one of my husband's favorite meals! And although he will eat pretty much anything, there are few things that he actually will ask for and this is one of them. And it really makes a lot. I usually invite people over for dinner when I make it and I don't even have to double recipe. Plus it reheats well, you just reheat the chicken mixture in the microwave, toast an english muffin while you are waiting and you are done.

Slow Cooker Chicken Pot Pie
Servings: 6-8

4 Chicken Breasts             Diced potatoes
diced carrots                      1/2 - 1 tsp garlic salt
black pepper                     salt
onion                                2 cans cream of chicken soup
frozen peas                       chicken broth or milk
english muffins

Fill cooker 2/3 full of cut up vegetables  Lay chicken breasts on top.  Sprinkle with garlic salt, salt, pepper, and onion.  pour on 2 cans of cream of chicken soup.  Cook 4 –5 hours on high.  Stir together and shred meat.  Add frozen peas and thin with broth or milk as desired.  Heat another 20-30 minutes.  Serve over toasted english muffins.

I have always thinned with milk as I like it creamy, but I am sure that it would be great thinned with chicken broth as well. I hope you get a chance to try this recipe let me know how it turns out!

Mandarin Chicken

  This is one of our favorite recipes.  I adapted it from Panda Express' Mandarin Chicken Recipe found Top Secret Recipes many years ago (I like my version better).

 Part of the reason we love it is it's so easy to make.  Just throw everything in the Crock Pot let it cook, add some rice and you're ready to go.  Even my teenage boys can make this.

















This is the kind of garlic and ginger I use.  I buy it at the grocery store or Walmart and it lasts in the fridge for many months.  We make this recipe at least once a month.  The recipe calls for Chicken Thighs and these taste much better than chicken breasts.  They handle the long term cooking better and stay moist.  I buy them at Costco in the large bags and keep them on hand.

I cooked this recipe while I was at work which is why it is a little dark.  I like it better when it's cooked on high for 3-4 hours.  This is a no-fail recipe - try it - it is definitely a family pleaser recipe.

MANDARIN CHICKEN (PANDA EXPRESS)

1 1/3 cup sugar

1/2 cup soy sauce

2 Tbl. Lemon juice

2 tsp. Vegetable oil

2 tsp. Minced fresh garlic

1 tsp. Minced fresh ginger

1/2 cup water

4 Tbl. Cornstarch

6 skinless chicken thigh fillets

• Put chicken thighs in crockpot, pour other ingredients on top, except water and constarch.  Mix water and cornstarch in bowl and add to mixture, stirring to combine.
• Cook on high 3-4 hours or low about 6 hours.
• Cook rice and serve over rice.

Chicago Style Shredded Beef Sandwiches

I decided to try a new recipe and it was EXCELLENT. I found it on a site linked on Pinterest. Freezer Friendz has some great recipes to use as freezer meals. This one is perfect to make for tonight's supper with leftovers for lunch tomorrow. You slow cook the meat all day (works great while you are at work.)

The original recipe called for optional green peppers, but I like sauteed onions better and I had them on hand. You could definitely use both.


Here they are just before putting them in the oven to melt the cheese. These were delicious and very filling. Serve with fruit or salad for a quick (after the meat is done), easy meal.



**Adapted from Freezer Friendz
Chicago Style Shredded Beef Sandwiches
Prep time: less than 30 minutes
Servings: 8
Ingredients:
3 cloves garlic, minced or 3 tsp
1 tsp. salt
1/4 tsp. freshly ground pepper
1 (4 lb.) beef roast
1 tbsp. instant beef bouillon granules
1 tsp. dried Italian seasoning
1/2 tsp. dried oregano leaves
1/2 tsp. crushed red pepper (optional)
1/4 c. water
green pepper slices (cooked)(optional)
sauteed onions (optional)
(6" each) crusty Italian or French hoagie buns, split
8 slices provolone cheese
Assembly:
**Tip-The secret to tender meat is to brown it first on all sides in a little oil in saucepan before putting it in the slow cooker.
Combine garlic, salt and pepper, bouillon granules, Italian seasoning, oregano, red pepper and water in slow cooker. Place braised roast in slow cooker and flip to coat both sides with sauce. Cook on low 8-10 hours until meat is easily shredded with fork. When meat is ready, cut buns open and spread with butter - toast in oven. Put meat on roll. Add cooked green peppers and/or onions if desired. Place cheese on top. Place in oven on 350 until cheese is melted. Serve and Enjoy!!

Freezer Meal Instructions:
Place half of the meat and juice in each of 2 Ziploc freezer bags. Place 4-6 buns in each of 2 gallon Ziploc freezer bags. Place 4-6 slices of cheese in each of 2 pint size Ziploc freezer bags. If desired, place a meat, bun and cheese bag in a 2 gallon Ziploc bag to keep the meal organized.
To Serve:
Thaw meat, buns and cheese. Heat meat just until warm in microwave. Spread melted butter on rolls. Toast them in oven. Put meat on roll. Add cooked green peppers if desired. Place cheese on top. Place in oven on 350 until cheese is melted.