Cafe Rio-Lite

Okay I totally stole this recipe from my friend matt's blog, but he stole it from someone else so it's okay. The pork alone makes this so worth while. I know some of you don't care for Cafe Rio, but living out here in NY where Taco Bell is passable Mexican food, makes recipes like this a godsend.


CHICKEN
5 lbs chicken breast, boneless, skinless
1 sm bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Mix all ingred together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.

PORK
3.5 lbs pork roast
1 bottle taco sauce (8 oz)
1 T cumin
1 C brown sugar
1 can Coke (not diet)

Cook pork in pot on low for 6 hours (cover roast 1/2 with water. I cooked for a couple of hours on high and switched to low, that made it shred easier; also, when you add the other ingredients, please take out some of the water, leaving only about ½ in. in the bottom of the pot). Add ingred. to pork 3 hours before it is done.

LIME RICE
in a saucepan, saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot, bring to a boil the following:
6 2/3 cups water
8 t chicken buillion
1/2 bunch cilantro chopped
2 tsp cumin
2 sm cans diced green chilies
1 T lime juice
1/2 t pepper
3 cups of rice (maybe a half cup more, you'll have to play with it)

Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 t lime juice
1 t salt1/2 t pepper

TOMATILLO DRESSING
1 pkg Hidden Valley Buttermilk Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos
1/2 to 1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeno, seeds removed!

Serve in the following order:
tortillas
cheese
shredded chicken or pork
black or pinto beans
lime rice
red and green leaf lettuce, shredded
sprinkle crunch corn strips on top
fresh Parmesan cheese

sides of:
pico de gallo
guacamole
fresh cilantro
fresh lime slice
tomatillo dressing

Sticky Rice Stuffing

I also brought this side dish to Bunco last night. I love all the flavors in this. I made this for my visit teachee lunch too... but I don't think they are as into Asian flavor as my bunco group is. I love the flavors of ginger, shitake... and well I'm Asian... so I naturally lean towards the unique flavors on my tongue. (but I will not eat cow's tongue...there's something weird for me about tasting something as it's tasting me)

Sticky Rice Stuffing

3 cups Chicken Stock
2 Tbsp sesame oil
2 cups short grain rice (I used my jasmine rice since I didn't have the short grain)
1/2 lb ground pork
2 stalks celery, chopped
2 medium carrots, peeled and chopped
2 baby bok choy, coursely chopped (separate bottoms from green leafy tops)
1 (8-oz) can sliced water chestnuts, drained and coursely chopped
1 (3.2-oz) package shitake mushrooms, chopped
1/3 cup each: soy sauces and dry sherry
3 Tbsp. each minched fresh ginger and chili garlic sauce (I only put 1 Tbsp because I never know if people can't stand the heat)
2 green onions, sliced

Bring stock and sesame oil to a boil in a med saucepan; add rice and bring back to a boil. Reduce heat and simmer, covered, for 20 min.

While rice is cooking, cook pork in a large skillet until just a little pink remains.

Add celery, carrots and white bok choy bottoms; cook for 10 min, stirring occassionally.

Add vegetable mixture, cooked rice and remaining ingredients to a large bowl and stir well.

Transfer to a 13x9 inch baking dish; cover and refrigerate if not serving immediately.

Reheat, covered, in teh microwave on HIGH for 5-10 min or until very hot. Makes 10-12 servings.

From Raley's Something Extra

Tonjiru - soupfest part 2

I fell in love with this soup two winters ago when I ate it at one of the schools I was working at. I was smack dab in the middle of having morning sickness, but for some reason this warm winter soup was something I could down without fear of any retribution from my stomach. It is GREAT, but depending on your location within the US you may or may not be able to get some of the ingredients.

Serves about 4 people

4 cups water
2 tsp. dashi(Japanese kelp/fish bullion) or follow the directions on the box..you need it to make 4 cups(see above water) of broth
1/2-3/4 lb sliced uncooked pork.
1-2 carrots sliced and then quarter the larger slices
10 cm(5 inches....remember your high school science people) of Japanese diakon radish, sliced and then quartered
15 cm burdock root cleaned, sliced and soaked for a few minutes( it turns the water black so you soak it separate first)...this is COMPLETELY option, and totally tasty without this. If you go for super authentic though, you need it.
1 bunching onion(REALLY big green onion...use regular green onions in a pinch) sliced in 1/4 slices
1 pack of firm tofu, cut up into cubes
3-4 small taro root potatos, peeled and cut into cubes
1 regular potato, peeled and cut into small cubes
1 bunch of Bunashimeji mushrooms(small and brown....sliced shiitake also taste good if you want).
3 Tbs. miso paste

1. Turn the stove on and heat up the water with the dashi stock. As you cut up the veggies throw them in and begin to cook them.
2. Add the pork and finally the tofu. Once everything is almost cooked, add the miso by dissolving the paste in a ladelful of soup. If you find you want a strong miso taste, feel free to add more.
3. Let simmer/very low boil until the veggies and meat are completely cooked
4. Serve!

Some hints: If you can find miso with dashi already in it, WOW does that make your life easier, but I have no idea what gets imported over there. I've added links to pictures, so you know what you are looking for. It is a lot easier than it may seem at first glance.

Amazing Ribs

I got this tip from Cooking Pleasures Magazine, and it made some awesome ribs yesterday in about 1 1/2 hours

1. Rub your baby backs with a sugar-less spice rub (I like BBQ of America from Penzey's)

2. Toothpick them in a circle (so they look like a Crown Roast)

3. BBQ them standing up, covered for 30 minutes. Then flip them onto the other side and cover and grill for another 30. They should be almost done at this point.

4. Un-pin and lay flat, saucing with sauce, for another 15 minutes or until done.

The easiest, quickest ones we have ever made!

Cranberry Pork Chops

We just got a crock pot, it is WAY too much fun! My husband uses it as much as I do.

1 Cup frozen/fresh cranberries
1/2 cup-ish brown sugar
1 small onion, diced
4 pork chops
1-2 scoops garlic butter(pressed garlic mixed with butter and olive oil, make lots, refridgerate and it is easily spreadable)
3/4cup-ish orange juice

Pop it all in the slow cooker, eat after about 6 hours over rice.