Cafe Rio Sweet Pork

It's my wonderful little sister Kallie guest chefing again! She's days away from delivering her 2nd baby but is whipping up masterpieces in the kitchen to share with us! Hope these mexican food dishes chuck you into labor K, and you have little baby Brooks before the 21st!

(My pictures are not the best, but you get the idea)

I found this amazing Cafe Rio Sweet Pork recipe with all the sides at Favorite Family Recipes. We tried it for our Mother's Day dinner and everyone LOVED it! My hubby told me several times with a huge smile that it was exactly like the real thing. Even my 2 year old said it was really good.

It's a little time consuming but worth it. You could make everything the day before and warm it up to serve and it would be fantastic. I personally liked the rice better the second day because it wasn't as sticky. The beans have a lot of juice so serve them with a slotted spoon. We used the Costco uncooked flour tortillas to serve everything in. It was great as a burrito or salad! Enjoy!

sweet pork:
2 pounds pork (we use boneless pork roast)
3 cans Coke (36oz.) (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (medium spiciness)
1 c. brown sugar

1. Put the pork in a heavy duty ziploc bag to marinade. Add 1 ½ cans of coke (18oz.) and 1/4 c. of brown sugar. Marinade for a few hours or overnight.

2. 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) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

3. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

4. Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!
for the sauce (burritos):
1 small can diced chilies
1 7 oz. can Salsa Verde
1/2 c. chicken broth
2 tsp. sugar
1 tsp. salt


cilantro-lime rice:
1 c. uncooked rice (long-grain, white 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

1. 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

1. 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.

your guest chef,

Kallie

Melt in Your Mouth Dessert

In honor of Mother's Day, I made this wonderful recipe from my mother for us to enjoy since she would've wanted me to have it! It's a family favorite, one Scott & Owen request for their birthday "cakes". It's easy, quick & it literally melts in your mouth ladies.....it's a must taste. I made it at bunco at my house one time & lets just say it was a real crowd pleaser! Mom's always give us the best recipes don't they? Love you Mom.

melt in your mouth dessert:

1st layer:
1/2 C. finely chopped walnuts
1 C. flour
1 C. melted butter or margarine

*Mix together in bowl, spread evenly into bottom of 9x13 pan pressing down with a fork. Bake at 350 degrees for 15 minutes. Allow to cool completely.

2nd layer:
8 oz. cream cheese softened
1 C. cool whip
1 C. powdered sugar

* Beat until fluffy, spread evenly on top of crust.

3rd layer:
2 small pkgs. instant coconut cream pudding
(if you don't like coconut, I'm assuming you could use another flavor)

*Mix as directed on box, spread onto 2nd layer. I then allow the pudding to set up for a few minutes in the fridge before adding the 4th layer, so they don't mix.

4th layer:
*Top with 1 C. cool whip, sprinkle with chopped nuts (optional). Chill in fridge for 4 hours, then grab a fork & let the melting in your mouth begin!

Chocolate Chip Whoopies w Marshmallow Filling

I knew these would be a HIT with my kiddos & I couldn't resist the cuteness of them, so we whipped up a batch. Can't hurt to feed them treats the day before Mother's Day right? Personally I loved the cookies alone, minus the marshmallow filling....super soft & delicious. Obviously my kids devoured the filling. We had 3 extra kids over here playing all day today so each & every child was drooling until the cookies were ready to eat & then I had 7 happy kids sitting at the bar licking, biting, mmmm-ing and smiling.

chocolate chip whoopies:

4 T. unsalted butter at room temp.
4 T. shortening
1/2 C. brown sugar
1/2 C. sugar
2 large eggs
1/2 C. buttermilk
2 T. milk
1 tsp. baking soda
1 tsp. white vinegar
1/2 tsp. vanilla extract
1/2 tsp. salt
1 1/2 tsp. baking powder
2 1/4 C. flour
1 C. mini chocolate chips

1. Preheat oven to 350 degrees.
2. Beat together the butter, shortening, sugars until light and creamy.
3. Add the eggs & buttermilk, blend.
4. Add milk, baking soda, vinegar, vanilla in and blend, then add baking powder, salt & flour.
5. Stir in chocolate chips.
6. Drop by spoonfuls onto cookie sheet approx 2 inches apart. Bake for approx 11 minutes or until they begin to brown. Remove from oven let cool for 3 minutes then remove from cookie sheet onto cooling rack to cool completely.

*Makes approx 18 whoopie pies (36 cookies).

marshmallow filling:

1 1/2 C. Marshmallow creme
1 1/4 C. shortening
1 C. powdered sugar
1 T. vanilla

1. Beat marshmallow creme & shortening until smooth and fluffy.
2. Add vanilla & powdered sugar and blend until fluffy.
3. Spoon onto flat side of cookie and top with another cookie.
4. Roll the edges in sprinkles if desired.

Not Yo' Mama's Banana Pudding

Shocker! Another guest chef came willingly! Welcome Ms. Talia & her divine recipe! Talia is a mother to 2 little boys & a baby girl fresh from the oven! She has somehow found the time to contribute a recipe for some delightfullness for the rest of us, maybe a good dessert idea for Mother's Day this Sunday! Thanks for sharing Talia!

not yo mama's banana pudding:

2 bags Pepperidge Farm Chessmen cookies

6 to 8 bananas sliced

2 C. milk

1 (5 0z) box instant french vanilla pudding

1 (8oz) cream cheese softened

1 (14 oz) can sweetened condensed milk

1 (12oz) whipped topping thawed or or equal amount sweetened whipped cream

1. Line the bottom of a 9x13 pan with cookies and a layer of bananas.

2. In a bowl, combine the milk & the pudding mix and blend with a electric mixer.
3. In another bowl, combine the cream cheese & sweetened condensed milk until smooth.
4. Fold the whipped topping into the cream cheese mixture.
5. Add the cream cheese mixture to the pudding mixture and stir until blended.
6. Pour the mixture over the cookies and the bananas & then add another layer of cookies.

7. Refrigerate until ready to serve.

*This is a Paula Dean recipe so you know it's gonna be DELISH! ENJOY!

your guest chef,

Talia

Creamy Chicken Enchiladas

I've made these for years & they are always a delight. They are super easy & really good without being too spicy (depending how many green chiles you add) because they have no red enchilada sauce. They have more of a sour cream enchilada sauce on them...anyway every one of my kids will eat these so they have stayed in the recipe rotation for a long time & I predict they will be continuing their successful run over in the Brenay kitchen for many more moons.

creamy chicken enchiladas:

2- 12.5 oz. (large) cans of chunk chicken or 3-4 chicken breasts shredded
2 cans of cream of chicken soup
2 soup cans full of milk (or add more to reach desired consistency)
1/2-1 small can of green chiles (depending on your desired spice level)
shredded cheese
10-12 flour tortillas
diced onions (optional)

1. Preheat oven to 350 degrees. In bowl empty 2 cans of soup, milk & chicken. Mix well breaking up chunks of chicken with a wisk. Pour just enough of this mixture into a 9x13 pan to cover the bottom.

2. If you prefer to saute the onion & green chiles you can (I leave out the onion & just drain & dump the green chiles in), add into the chicken mixture.

3. Hold one tortilla flat in your hand and spoon a good amount into the tortilla & spread it into a line. Sprinle some cheese inside and then carefully roll it up and place it in the dish.

4. Continue filling tortillas until your pan is lined with 8-12 enchiladas, leaving a little bit of the chicken mixture to gently spoon over the top of the enchiladas (especially wetting the ends of the tortillas so they don't get too crispy while baking). Sprinle with cheese.

5. Bake uncovered for 30 minutes. Top with sour cream, lettuce, tomato, olives or whatever you enjoy. Serve.

Impossibly Easy Chicken Pot Pie

SURPRISE, Surprise!! We have a guest chef!! Introducing the always funny Monda! Monda has 3 little girls & makes jewelry & furniture & who knows what else :) She's multi-talented as you will see with her delicious sounding recipe for chicken pot pie! Go check out her other endeavors, click here. Thanks for stopping by Monda, you did not disappoint!

I decided to put myself out there and be subjected to the snickering and criticism of the blogging world.

On Monday night we had friends over for GAME 5 of the Phoenix Suns playoffs and I made chicken pot pie. The fans went crazy....even the super picky 8 yr.old we call Abbi. Well... maybe not crazy but she did manage to eat more than 2 bites and didn't do her usual choke and gag routine. I hope your fans like it as much as mine did.

impossibly easy chicken pot pie:

1 2/3 cups of Green Giant frozen mixed vegetables
1 cup cut up cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup Original Bisquick mix
1/2 cup of milk
1 egg

1. Heat oven to 400 degrees. Mix vegetables, chicken and soup,in ungreased glass pie plate. 9x1 1/4 inches.
2. Stir together remaining ingredients with fork until blended. Pour on top of chicken mixture.
3. Bake 30 mins. or until golden brown.

That is the OFFICIAL recipe: I doubled the recipe because it says it serves 6. Yeah right !! I used 3 large chicken breast cooked in my pressure cooker.(because it's super fast) and I also added potatoes, salt, pepper and garlic. If the mixture looks thick add milk or water depending on your tastes or diet.

I asked the fans to let me take a picture of the meal on a plate but this is all I was able to get. The crowd was getting restless. Guess it looked a little better before we cut into it. Oh well... it was good and the fam wants it again. So Monday night, not only were the Suns a winner so was I.
your guest chef,
Monda

Lemon Poppy Seed Sugar Cookies

If this recipe doesn't scream spring time, you must not have tasted one (or 3)! Light, fluffy with a hint of lemon, drizzled with a delicious glaze, ALL of my kids LOVED them!

lemon poppy seed sugar cookies:

2 C. flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1 T. poppy seeds
1/2 C. butter softened
1/2 C. brown sugar
1/2 C. sugar
1 egg
1/4 C. buttermilk
1/2 tsp. vanilla
zest of 1 lemon

1. Preheat oven to 375 degrees. Cream butter & sugars together until light and fluffy. Add in the egg, vanilla & zest of lemon. Mix well.

2. Add in dry ingredients along with buttermilk. Mix well.

3. Drop onto greased or lined cookie sheet. Bake 10-12 mins or until edges are set. the cookies will be puffy and light in color. Remove from oven and allow to cool.

glaze:

1 C. powdered sugar
1/4 tsp. vanillla
2 T. milk
1/2-1 tsp. lemon juice (optional)

1. Whisk until desired consistency is reached. With parchment or wax paper underneath wire rack, drizzle glaze over cookies with a wisk. Allow to set up before stacking or storing.

*Makes approx. 3 dozen cookies