Monday, April 19, 2010
PORK SALAD OR PORK BURRITOS.....You pick!
1 pork roast (shoulder approx 3-4lbs) or butt
2 cans coke
1 1/2 cup brown sugar
2 small cans of diced chilis
1 (14 OZ can of tomato sauce)
1 1/2 tsp chili powder
1 tsp cumin
Mix ingredients in crock pot. Add roast. Cook the night before on low for 6-7 hours. Shred pork the next morning, put back in crockpot and let marinade for 4-5 hours on warm.
Costco has a great uncooked tortillas. (pk of 40)
2-3 cans of black or pinto beans
2-3 cups of rice of your choice
1 can of green chili enchilada sauce
2-4 cups of mozzarella cheese (depends on if you like a lot of cheese inside and on top)
If you want to make a salad do not use the enchilada sauce and mozzarella cheese from above, instead add: 2 bags of greens
Cafe Rio Creamy Tomatillo Dressing:
1 cup mayo (full fat not light)
1 cup cilantro
1/2 tsp cayenne pepper
1 pkg Hidden Valley Ranch Buttermilk Recipe Dressing
Mix 1/2 cup buttermilk
2 cloves garlic (minced)
3 tomatillos (quartered)
Mix all ingredients in blender until well blended. Chill before serving.
Don't forget tortilla strips for the top of the salad! (I bought Mamas brand at Smiths by the deli)
Posted by Kathy Lowe at Monday, April 19, 2010
Sunday, April 11, 2010
1 package Baby Spinach leaves
1 chopped head of Romaine Lettuce
1 half chopped Purple onion
1 bag Almond Accents Toffee Flavored (Found in produce section)
2 Cups Strawberries cut up in fourths
We topped our Salad with T.Marzetti Poppyseed Dressing which is found in the cooler by the produce along side the Lighthouse Dressing.
You could add cooked chicken pieces and crumbled bluecheese.
Posted by Kathy Lowe at Sunday, April 11, 2010