Costa Vida Sweet Pork Salad

SWEET PORK

2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade.
Add about a can and a half of coke and about 1/4 c.
of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water,
and garlic salt in crock pot on high for about 3-4
hours (or until it shreds easily, but don't let it
get TOO dry). Remove pork from crock pot and drain
any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can
Coke, chilies, enchilada sauce and remaining brown
sugar.  If it looks too thick, add more Coke little
by little.

Put shredded pork and sauce in crockpot and cook
on lowfor 2 hours.!


CILANTRO-LIME RICE

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic,
1 tsp. lime, chicken broth and water.  Bring
to a boil. Cover and cook on low 15-20 minutes,
until rice is tender. Remove from heat. In a
small bowl combine lime juice, sugar and cilantro.
Pour over hot cooked rice and mix in as you fluff the rice.


BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in
olive oil over medium heat until you can smell it.
Add beans, tomato juice, and salt. Continually stir
until heated through. Just before serving stir in
the cilantro.

CILANTRO RANCH

1 packet TRADITIONAL Hidden Valley Ranch mix(not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno

Mix all ingredients together in the blender.

First of all, you can buy the aluminum deep-dish pans
(they had these at the grocery store...they look JUST
like the Cafe Rio tins).  Lay a tortilla in the bottom
of the pan, sprinkle cheese on it, and put in the oven
at 375 for about 5 min or until the cheese is melted.
Remove from oven, add beans, rice, pork, then lettuce
(leafy green lettuce, NOT ICE-BURG) and a little scoop of
diced tomato and onions (pico de gallo). We made up some
guacamole and put some of that on the salad
(HIGHLY RECOMMENDED) We also added a little spoonful of
sour cream. Add some crushed tortilla chips, a shake of
Parmesan cheese,and top with a few cilantro leaves.
Serve with the cilantro ranch dressing.


We had this at a friends house a while ago and it was SO
good. Ever since then I have been cooking it a lot. It
tastes VERY similar to Costa Vida's sweet pork salad.
A MUST try! It takes a little bit of work, but
is SOOOO worth it.

Melanie

I hope you don't mind

I hope you don't mind, but I sent an invite to my regular gmail account. This way I can be an author, but can just do it through my regular blog. I was wondering if maybe more people would post if we sent everyone invites so that way they can just add it to their list of blogs. Make sense? Anyways, just wanted to let you know. You can delete this post because it does NOT belong in a cookbook!

Melanie

Ranchero Mexi-Chicken Crostada

I took some advice from Jolene and checked out Picky Palate. I've tried a few of her recipes, but this one has been my favorite.

Ranchero Mexi-Chicken Crostada

1 roll Pillsbury Pie crust, thawed

1 can chunk chicken (from Costco), or about 1 ½ Cups cooked shredded chicken

1 drained can Mild Rotel diced tomatoes with chilies

½ Cup fresh chopped cilantro leaves

1 Teaspoon Ranch dressing seasoning, from packet that makes the dip

1 teaspoon cumin

Pinch of salt and pepper

½ Cup shredded cheddar cheese

1 Tablespoon extra virgin olive oil

¼ teaspoon Lawry’s garlic salt with parsley

1. Preheat oven to 375 degrees F. Unroll pie crust and place onto a cookie sheet that has been sprayed with non stick cooking spray.

2. Place chicken, tomatoes, cilantro, ranch seasoning, cumin, salt and pepper into a large bowl. With a fork, stir and cut up chicken pieces until well combined. Pour chicken mixture into the center of pie crust and top with cheddar cheese, leaving about 1 ½ inch border around edges. Fold crust up over chicken forming little pleats every 2 inches or so pressing gently. Brush edges with olive oil and sprinkle crust with garlic salt.

3. Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve.

4 Servings

TRY IT! You will LOVE it! It is fairly easy to make, but looks fancy, Kenneth was impressed when he saw me putting it together.

Melanie

CHICKEN PARMESAN

Prep: 15 min; Cook: 20 min - Easily Serves 4 - 6

2 large whole boneless skinless chicken breasts (about 1 - 1 1/2 pounds total)
2 cups dry bread crumbs (can be seasoned with grated Parmesan cheese, if desired) - you can also use plain flour
2 tablespoons extra-virgin olive oil, or cooking oil of your choice
2 tablespoons unsalted butter
2 cups Italian tomato sauce like plain tomato sauce, or tomato sauce with oregano (or use your favorite prepared sauce)
1/2 pound fresh mozzarella cheese, thinly sliced or grated
Salt and freshly ground black pepper to taste

TRIM and carefully slice the chicken breasts in half.

PREHEAT oven to 400 degrees F.

SET the tomato sauce on low heat to warm (it will spread more easily).

THOROUGHLY coat cutlets with bread crumbs (press down firmly while coating with bread crumbs).ON medium-high heat, melt the butter with the olive oil. Saute the breaded cutlets until they are deep golden brown on both sides. Remove to paper towel spread over old newspaper to drain.

PLACE 1/2 cup of the warm tomato sauce in the bottom of a baking dish large enough to hold the cutlets in one layer. Add the cooked cutlets to the baking dish; cover with the rest of the tomato sauce of the warm tomato sauce and the sliced/grated mozzarella.

COOK the chicken Parmesan in the oven for ten minutes. If the cheese has not melted/browned you can slip it under the broiler for a minute or so - keep an eye on it so the cheese does not burn.

VARIATION: For a thicker 'crust' bread the cutlets by dipping them first in flour, then in a beaten, raw egg before the breadcrumbs and sauteing, which gives a thicker crust. You will want to move each one to the hot skillet when breaded so they don't get soggy.SERVE with grated Parmesan cheese. Goes great with a side of pasta and a green salad and or French/Italian bread, or garlic bread.

We eat this directly on top of fettuccine noodles.

Enjoy, Janae

Chicken Enchiladas

I had these enchiladas at Brad's Grandma's house and I asked how she made it but she just told me the ingredients and not the porportions or amounts. So I just had to guess, so it might need some altering, but I made it last night and it turned out very tasty!

Chicken, cook and shredded

1 can Cream of Chicken Soup

1 pint of Sour Cream

1 enchilada seasoning packet

Tortillas and Cheese

Mix and heat cream of chicken soup, sour cream, and seasoning packet into a pot on the stove. Put some of this sauce on the bottom of a 9X13 pan. Fill tortillas with some of the sauce, chicken, and cheese (whatever amounts you want). Place filled and rolled tortillas into the pan side-by-side and then cover with remaining sauce and cheese. Cook at 350 degrees for as long as needed (?) Maybe twenty minutes or so.

It is very tasty, Enjoy

Janae

Cheesy Chicken Cordon Bleu Rice Casserole

Cheesy Chicken Cordon Bleu Rice Casserole

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

1 red bell pepper, diced

1 clove fresh garlic, minced

½ lb diced ham

2 Cups cooked shredded chicken breast

4 Tablespoons butter

¼ Cup flour

½ teaspoon salt

¼ teaspoon fresh cracked pepper

14 oz can chicken broth

3 Cups cooked rice of choice (I used white long grain)

1 Cup shredded cheddar cheese

1 Cup shredded mozzarella or swiss cheese

1. Preheat oven to 350 degrees F. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9x13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.

6-8 servings

I got both of these recipes from this awesome blog! She is an awesome cook!! All of her food looks so delicious! Go check it out! Picky Palate

Jolene

P.S. I hope to see some more yummy recipes from all of you guys! wink, wink!!

15 Minute Warm and Hearty Taco Soup!

15 Minute Warm and Hearty Taco Soup

2 Tablespoons extra virgin olive oil
1 onion, finely chopped
1 green bell pepper
4 cloves garlic, minced
1 lb lean ground beef
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 15 oz cans chicken broth
1 oz pkg Lawry's taco seasoning (or 2Tablespoons of your own taco seasoning mix)
1 oz pkg dry Ranch Dressing Mix
2 10 oz cans rotel mild tomatoes

4 oz can diced green chilies
1lb can or frozen corn, drained
15 oz can black beans, drained
15 oz can red kidney beans, drained
15 oz can white beans, drained

Garnish With:
Sour Cream
Frito's
Cilantro leaves

1. Place oil into a large 5 qt dutch oven over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add beef, salt and pepper; cook until brown and crumbled. Add remaining ingredients until well combined. Simmer on low until ready to serve. Top with sour cream,Frito's and cilantro leaves if desired.

8 large servings

This is a great recipe for those cold snowy days! Enjoy!!
-Jolene