I forgot that BreAn asked me to post this...it's super simple and really yummy! Allen uses it in place of mayo on sandwiches, the kids eat it with a spoon, and we love it on veggies.
1 container of cottage cheese
1 cucumber peeled and cut into tiny pieces
1 cup of mayo
1 bunch of green onion (I use at least 4-5 onions) washed, and chopped into small pieces
Do you like my nice technical terms "chopped into small pieces" I'm sure there's a word for that but I can't think of it now. LOL. Mix it all together and there you go...try it, try it, you will see...it's yummy!
Wednesday, September 29, 2010
Sunday, September 26, 2010
Cafe Rio Style Pork Salad from my friend Jana
Here you go, Kelli! Try not to eat the dressing with a spoon. Jana
Cafe-Rio style Sweet Pork recipe (from Susan Faust in Oakton Ward's "A Garden of Eatin'" cookbook:
3 lb. pork roast
1 cup dark brown sugar
1 cup Worcestershire sauce
1 tsp. oregano
1 tsp. ginger
1 chopped onion
1 tsp. salt
1 tsp. chili powder
1 can enchilada sauce
Another cup of dark brown sugar
Cook all ingedients except the enchilada sauce and 1 cup of brown sugar in a crock pot on low for 6-8 hours. Dump out the juice, shred the pork and return to the crock pot. Then add the can of enchilada sauce and 1 cup of brown sugar and cook for one more hour. This is very good served on lettuce with creamy tomatillo dressing (recipe below), tortilla chips, beans, and a squeeze of lime.
Creamy Tomatillo Salad Dressing:
1 cup mayonnaise
1 cup cilantro
1/4 tsp. crushed red pepper
1 pkg. Buttermilk Hidden Valley Ranch dressing mix
1/2 cup buttermilk (can substitute 1/2-2/ 3 of a bottle fo Buttermilk Ranch dressing)
2 cloves minced garlic
3 tomatillos -remove skin and stem core, cut into quarters
Mix all ingredients in a blender or food processor and chill for an hour before serving.
Cafe-Rio style Sweet Pork recipe (from Susan Faust in Oakton Ward's "A Garden of Eatin'" cookbook:
3 lb. pork roast
1 cup dark brown sugar
1 cup Worcestershire sauce
1 tsp. oregano
1 tsp. ginger
1 chopped onion
1 tsp. salt
1 tsp. chili powder
1 can enchilada sauce
Another cup of dark brown sugar
Cook all ingedients except the enchilada sauce and 1 cup of brown sugar in a crock pot on low for 6-8 hours. Dump out the juice, shred the pork and return to the crock pot. Then add the can of enchilada sauce and 1 cup of brown sugar and cook for one more hour. This is very good served on lettuce with creamy tomatillo dressing (recipe below), tortilla chips, beans, and a squeeze of lime.
Creamy Tomatillo Salad Dressing:
1 cup mayonnaise
1 cup cilantro
1/4 tsp. crushed red pepper
1 pkg. Buttermilk Hidden Valley Ranch dressing mix
1/2 cup buttermilk (can substitute 1/2-2/ 3 of a bottle fo Buttermilk Ranch dressing)
2 cloves minced garlic
3 tomatillos -remove skin and stem core, cut into quarters
Mix all ingredients in a blender or food processor and chill for an hour before serving.
rocky road candy
Rocky Road Candy
1 1/4 pounds milk chocolate (I like Guittard, the 10 lb. blocks)
1 pound big marshmallows cut in half (Look for fresh ones that are not sticking together in the bag and scissors are the easiest way to cut them)
1 1/4 cups toasted whole almonds (About 15 minutes at 350 to toast raw nuts)
Chop chocolate and melt in the microwave on 40% power one minute at a time stirring in between until smooth and creamy. It should not get hot, just warm. Pour over cut marshmallows and almonds. Mix together and pour into a 9x13 buttered pan. Let cool and cut into bite size squares. I make a double batch and put it on a cookie sheet.
*note this is NOT my recipe, and I've not yet tried it, but it sure sounds good! :)
1 1/4 pounds milk chocolate (I like Guittard, the 10 lb. blocks)
1 pound big marshmallows cut in half (Look for fresh ones that are not sticking together in the bag and scissors are the easiest way to cut them)
1 1/4 cups toasted whole almonds (About 15 minutes at 350 to toast raw nuts)
Chop chocolate and melt in the microwave on 40% power one minute at a time stirring in between until smooth and creamy. It should not get hot, just warm. Pour over cut marshmallows and almonds. Mix together and pour into a 9x13 buttered pan. Let cool and cut into bite size squares. I make a double batch and put it on a cookie sheet.
*note this is NOT my recipe, and I've not yet tried it, but it sure sounds good! :)
chocolate chip cookies
This is my favorite easy cookie recipe.
1 cup butter (2 cubes) softened
3/4 cup sugar
3/4 cup brown sugar
1 egg
2 1/2 cups flour (I like to use 1/2 whole-wheat flour)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1 1/2 cup chocolate chips (I like to use 1/2 mini Hershey kisses and 1/2 chocolate chips)
Mix butter, sugars and egg in a mixer. Add rest of ingredients except chips. Mix and then add chips. Make into balls and put on an ungreased cookie sheet. Cook at 375 for about 10 minutes.
I also will add rolled oats with a little extra butter...yum, I want a cookie! :)
1 cup butter (2 cubes) softened
3/4 cup sugar
3/4 cup brown sugar
1 egg
2 1/2 cups flour (I like to use 1/2 whole-wheat flour)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1 1/2 cup chocolate chips (I like to use 1/2 mini Hershey kisses and 1/2 chocolate chips)
Mix butter, sugars and egg in a mixer. Add rest of ingredients except chips. Mix and then add chips. Make into balls and put on an ungreased cookie sheet. Cook at 375 for about 10 minutes.
I also will add rolled oats with a little extra butter...yum, I want a cookie! :)
white chili
White Chili
2-4 oz cans green chilies
2 Tbs. Vegetable Oil
1/2 T. Cayenne Pepper (optional)
1 med. white onion, fine chop
2 -15 oz cans chicken, drained or 4 breasts boiled & cubed
2 tsp each: garlic powder, salt, ground cumin, ground oregano, ground coriander
1 cup sour cream
1/2 c. Heavy Whipping Cream
In a Large stockpot, heat oil over medium heat. Add onion, saute until brown. Add seasonings, and chicken, stir until well blended. Bring to a boil, reduce heat to low. Simmer 15-20 minutes or until heated through. Add sour cream and whipping cream about 10 minutes before serving and heat through.
So this is the original recipe, but as you all know I pretty much never follow a recipe. ;) So I also blanched, skinned, and cut about 6 maybe 8 tomatoes, I can't remember exactly, I used olive oil instead of vegetable oil. I also put in a whole container of sour cream (it doesn't get eaten fast enough at my house and I was afraid it was going to go bad. I cut up a green pepper to saute with the onion. Then I added 2 cans of black beans (rinsed) and some milk since I put it in the crock pot and didn't want it to get too thick. I also added more heavy cream than it called for cause it was frozen and I didn't want to thaw it to measure it...LOL. I think that's all I changed. No wait, since I used our cayenne (which seems to be more potent) I only used about 1/4 tsp. Yep, I think that's about it...it'd be really good served with avocado in it I think...maybe I'll try that next time. :)
Enjoy!
2-4 oz cans green chilies
2 Tbs. Vegetable Oil
1/2 T. Cayenne Pepper (optional)
1 med. white onion, fine chop
2 -15 oz cans chicken, drained or 4 breasts boiled & cubed
2 tsp each: garlic powder, salt, ground cumin, ground oregano, ground coriander
1 cup sour cream
1/2 c. Heavy Whipping Cream
In a Large stockpot, heat oil over medium heat. Add onion, saute until brown. Add seasonings, and chicken, stir until well blended. Bring to a boil, reduce heat to low. Simmer 15-20 minutes or until heated through. Add sour cream and whipping cream about 10 minutes before serving and heat through.
So this is the original recipe, but as you all know I pretty much never follow a recipe. ;) So I also blanched, skinned, and cut about 6 maybe 8 tomatoes, I can't remember exactly, I used olive oil instead of vegetable oil. I also put in a whole container of sour cream (it doesn't get eaten fast enough at my house and I was afraid it was going to go bad. I cut up a green pepper to saute with the onion. Then I added 2 cans of black beans (rinsed) and some milk since I put it in the crock pot and didn't want it to get too thick. I also added more heavy cream than it called for cause it was frozen and I didn't want to thaw it to measure it...LOL. I think that's all I changed. No wait, since I used our cayenne (which seems to be more potent) I only used about 1/4 tsp. Yep, I think that's about it...it'd be really good served with avocado in it I think...maybe I'll try that next time. :)
Enjoy!
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