Tater Tots

This is a photo of what we had for dinner tonight:

Tater tots. (with the hubby's artistic dollop of ketchup.)

Why?

Because I get lame about dinner sometimes.

Definitely not worth a post, but Mr. Picky reminded me that in truth this IS something his other picky brothers WILL eat.

Cafe Rio Pork, Salad Dressing, and Pico

If you are from Utah, you probably find yourself from time to time craving some Cafe Rio. For me it is their pork tacos or salads. When I came across this recipe I went into it a little skeptical, but it is so good that you don't notice whether its the real thing or not. You have to try this recipe!!!

Pork

Ingredients

• 3 - 4 lb pork roast
• 1 onion, chopped
  
• 1 small can green chilies
  
• 1/4 can coke or Dr. Pepper (3.0z I used Caffeine Free Dr. Pepper. DO NOT use diet)
• 1/2 jar salsa (I used plain old pace picante sauce)
• 1 c. brown sugar
• 1 jar Red Taco sauce

Directions

Put onion and pork into crock pot for 6 hours. Drain the liquid and the onions, clean the pot a bit, and shred up the pork. Put the pork back into the crock pot along with the other ingredients and cook for an additional 3 hours (I put mine on the 8 hour setting and let it cook 3.5 hours)

Sorry, all pictures are of leftovers; I forgot to take them day of

Cafe Rio Dressing (makes a lot. You could easily half this recipe and have more than enough dressing)

• 1 pkg. Ranch dressing mix
• 3 tomatillos (remove papery skin), rough chop
• 1 cup mayo
• 1 cup buttermilk
• 1 cup (or more) cilantro, rough chop
• 3 cloves garlic
• 1/8 tsp cayenne pepper
• 2 tsp green Tabasco sauce
• juice from 1 lime

Dump everything in a blender and blend until smooth. Refrigerate in air-tight container.

Pico De Gallo

• 3 tomatoes, diced
• 1/2 bunch of cilantro, minced
  
• 1/2 sweet onion, minced
• 3-4 cloves garlic, minced
  
• about 1/3-1/2 cup vinegar (use your best judgment)
  
• salt and pepper

Mix it up really well and refrigerate. (I forgot the onion and it was still good. Next time I'll remember it and add a jalapeno).


Jordan doesn't like chunky tomatoes so I put it in the blender and it was excellent that way as well.


Lime Cilantro Rice

• 3 cups water
• 3 cups instant rice
• juice from 1-2 limes
• chopped cilantro

Boil water and lime juice. Add rice and cilantro, cover and remove from heat.

Additional Ingredients

• Uncooked tortillas (This is a must!!!! You can find them at Costco or your regular grocery store in the refrigerated section.)
• Lettuce
• Sour Cream
• Black Beans
• Cheese
• Avocado
• Tortilla Chips

Cook your tortillas (usually 30 second s per side), put meat, salad dressing, pico, rice, sour cream, black beans, cheese, avocado, and lettuce on. Enjoy with a side of chips and salsa!

Apple Crisp

-Cochrane family, Barrie, ONT

I love this recipe because it's so darn easy.

4 tart apples, sliced (with or without peels- good either way)

2/3 c. brown sugar

1/2 c. flour

1/2 c. rolled oats

3/4 tsp. cinnamon

3/4 tsp. nutmeg

1/3 c. melted butter (or 1/3 c. olive oil)

Grease square pan. Sliced apples on bottom, mix remaining ingredients, and sprinkle over apples. Bake at 375 F for 30 minutes. Serve with ice cream. Eat the leftovers for breakfast. Yum.

Sweet Potatoes & Apples

-Aunt Jillyn

No matter where we bring this dish to, someone inevitably asks me for the recipe. This is a fantastic dish to bring to a potluck or holiday party.

1/2 c. butter (or 1/2 c. olive oil)

1 c. sugar (Tried 3/4 c. and it's still great. Might try 1/2 c. next time.)

3 tbs. corn starch

1 c. water

1 c. orange juice (ready to drink)

2 29 oz. cans yams, cut in chunks

4-5 tart apples, peeled and cut in chunks

Melt butter in pan, mix in corn starch and sugar. Add water and juice. Stire over heat until thickened (stir constantly). Place sliced apples and yams in 8x10 pan OR LARGER (I prefer to use a 9x13 pan so they don't spill out everywhere). Pour mixture on top. Bake 1 hour at 350 F.

Vegetable Soup

- Cooking Light- Slow Cooker

Fantastic slow cooker recipe. The veggies can be varied too. (I'm not a huge fan of cauliflower, but I love onions, and corn. I'd actually love to try sweet potatoes in here next time. Throw in whatever you want as long as the mass amount adds up to what they call for.)

1 garlic clove, minced

2 c. vegetable broth

1 envelope onion soup mix

2 medium potatoes, chopped

3 c. water

14.5 ox can diced tomatoes

1 c. broccoli pieces

1 c. carrots, chopped

1 c. cauliflower, chopped

1 c. green beans (or 1 can)

1 c. frozen peas

1/4 tsp. black pepper

Combine all ingredients in a slow cooker, cook 4 hrs. on high OR 8 hrs. on low. 4-6 servings. (Add peas during last hour or so.)

Tangy Carolina BBQ Sauce

We all know how Mr. Picky #2 loves his barbeque sauce, especially CAROLINA barbeque sauce which is vinegar based instead of tomato based. We tried this recipe today and he gave it ****1/2. It isn't spice but does have some kick!


Tangy Carolina BBQ Sauce

1 cup cider vinegar
1 cup ketchup
1/3 cup spicy brown mustard
1/2 cup chopped white onion
1/2 cup brown sugar
2 tbls butter
1/4 tsp chili powder
dash of Worcestershire sauce
pinch of cayenne pepper
salt to taste
pepper to taste

Saute the onions in the butter until clear. Place the remaining ingredients in a small sauce pan and bring to a boil. Allow sauce to cook at a rolling boil for 3-4 mins. Remove the sauce from the heat and add salt and pepper. Refigerate until ready to use.

African Sweet Potato Stew with Red Beans

-Cooking Light: Slow Cooker

Wow, this soup rocks. I couldn't stop raving about it last night. The hubby gave it around 4 stars, but perked up and gave it a definite 5 stars when I told him it was vegan approved.

2 tsp olive oil

1 1/2 c chopped onion

1 garlic clove, minced

4 c sweet potato, cubed & peeled (I used 2 med/large)

1 1/2 c cooked small red beans (I used one can)

1 1/2 c vegetable broth

1 c chopped red bell pepper

1/2 c water

1 tsp ginger

1/2 tsp salt

1/2 tsp ground cumin

1/4 tsp black pepper

1 can diced tomatoes, drained (14.5 oz)

1 can chopped green chilies, drained (4.5 oz) (I left this OUT for sure)

3 tbs creamy peanut butter

3 tbs chopped peanuts

6 lime wedges

Saute onion and garlic in oil in a pan. Put onion & garlic in 5 quart slow cooker, add remaining ingredients except for peanut butter, peanuts, and limes. Cook on low for 8 hours or until vegetables are tender. Spoon 1 cup of cooking liquid out of slow cooker and whisk peanut butter into it. Put new mixture back into stew, stir, and ladle into bowls. Garnish with peanuts and lime wedges. Serves 4-6.