Chili Verde (Mexican Stewed Pork)

2 tablespoons canola oil
5 pounds boneless pork roast, trimmed of as much fat as possible
Salt and pepper for seasoning roast
2 yellow onions, chopped
5 cloves garlic, finely minced or crushed
1 (15 oz.) can green enchilada sauce
2 (4 oz.) cans diced green chiles
2 (14 oz.) cans diced tomatoes with green chiles
1 beef bouillon cube (or 1 teaspoon beef bouillon granules)
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon black pepper

Cut the roast into 3-4 large chunks. Season the pork generously with salt and pepper on all sides. In a large heavy pot, the oil over medium heat until the oil is shimmering and hot. Add the pork, being careful not to crowd the pot (brown the pork in shifts, if needed). Brown the pork on all sides until golden and well-browned, about 30 seconds to a minute on each side. Leave the roast in the pot and add the onion and garlic. Cook for 1-2 minutes, stirring often. Place the pork and garlic and onions in the slow cooker (read below for oven-roasting method). Stir in the rest of the ingredients to the slow cooker. Cover and cook on low for 8-9 hours. After the roast has cooked for the allotted time, remove the roast. Shred it into bite-size pieces and set aside, covered with foil to keep warm. Pour the remaining liquid and ingredients from the slow cooker into a large saucepan. Bring the mixture to a boil on the stove, and simmer vigoriously over medium-low or medium heat for 20-30 minutes, stirring often to prevent sticking or burning, until the mixture considerably reduced and thickened. Add the pork roast and sauce back to the slow cooker. Stir to coat the pork with the sauce. Turn the crockpot to low or high and allow the pork to heat through again. Serve with warm tortillas and desired toppings, such as sour cream, cheese, avocados, lettuce, tomatoes.

Oven-roasting Instructions: When beginning the recipe, make sure to use an oven-safe pot for the browning (such as a large enameled cast-iron pot). Follow the recipe up until the point of adding the pork to the slow cooker. Instead, keep the pork in the oven-safe pot. Add in all the other recipe ingredients plus 1/2 cup water. Stir to combine. Cover the pot and cook in the oven at 300 degrees for 3-4 hours. When finished cooking, remove the roast as directed in the above instructions. Follow the recipe to reduce the sauce.


(Source: www.melskitchencafe.com)

Split Pea & Barley Soup

2 cups split peas
6 cups water
4 cups chicken broth
1/3 cup onion, minced
1 clove garlic, minced
2 teaspoons lemon juice
1 tsp salt
1 tsp sugar
1/4 tsp parsley
1/4 tsp pepper
1/8 tsp thyme
1/2 cup barley
6 cups water
2 carrots, diced
1/4 cup celery, diced
snipped green onion to garnish

Rinse and sort the split peas. Add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme. Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the peas are soft.

While the peas are cooking, combine the barley with 6 cups of water in a saucepan. Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the barley is soft and most of the water has been absorbed.

When the split pea mixture has become a thick soup, use a blender to puree the peas until the mixture is smooth.

Drain the the remaining water from the barley and add the barley to the split pea mixture. Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender, stirring occasionally.

Turn off the heat, cover the soup, and let sit for 10 to 15 minutes before serving. Garnish each serving with the snipped green onion.

(Source: www.topsecretrecipes.com)

Colorado Creme

*Makes about 4 cups of “Crème” enough for about 6 dessert-sized portions

1 tablespoon unflavored gelatin
½ cup sugar
2 cups heavy cream
1 ½ cups light or regular sour cream
1 teaspoon pure vanilla extract
Assortment of fresh berries (strawberries, raspberries, blackberries,etc.)

In a medium saucepan, stir together the gelatin, sugar and heavy cream until well combined. Set the saucepan on the stovetop burner and set the heat to low, stirring until the sugar and gelatin are dissolved and the mixture is barely warm to the touch. Be careful not to overheat the mixture – the purpose is simply to heat slightly to dissolve the sugar and gelatin.

Remove the pot from the heat and fold in the sour cream and vanilla extract until the mixture is well combined. Pour the mixture into ramekins, dessert cups, small glass bowls or pots de crème. Chill for 2-3 hours or up to overnight. Just before serving, spoon fresh berries on top.

(www.melskitchencafe.com)

Vegetarian Korma

1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced (omit if you don't prefer it)
3 tablespoons ground unsalted cashews
1 cup tomato sauce
2 teaspoons salt
2 tablespoons curry powder
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup heavy cream (possible substitute: half & half or 2 Tbls plain yogurt)
1 bunch fresh cilantro for garnish

Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.

Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

(Source: www.allrecipes.com)

Chicken Niko

6 Boneless chicken breast halves
1 cup flour
2 Tb Parmesan Cheese
1/2 tsp salt
1/2 tsp pepper
1 tsp parsley
1/2 tsp garlic powder
2 tsp dried oregano, divided
1/2 cup milk
2 Tb olive oil
6 slices deli ham, cut into bite-size pieces
2 zucchini, sliced
8 mushrooms, sliced
1 onion chopped
1 tsp basil
2 cloves garlic, chopped
3/4 cup sun-dried tomatoes
1/2 cup butter (I used 1/4 cup)
8 oz mozzarella cheese, shredded

Place the chicken breasts between plastic wrap and pound slightly with a meat tenderizer. On a plate, mix the flour, Parmesan cheese, salt, pepper, parsley, garlic powder, and 1 teaspoon of the oregano.

Pour the milk into a small bowl and dip the breasts first in the milk and then in the flour. Set aside.

Heat a large saute pan on medium-high heat and add the olive oil. Saute each breast until a nice golden brown color. Place in a 13×9 inch baking pan that has been sprayed with nonstick spray. Top with ham.

Saute zucchini, mushrooms and onions in the pan drippings. Add the basil, garlic, the remaining oregano, sun-dried tomatoes, and butter. Heat and pour over chicken.
Top with the mozzarella cheese. Bake at 350 for 20-30 minutes until the cheese is melted.

(source: www.allrecipes.com)

Bananas Foster Milkshake

1 overly ripe banana, peeled and cut into chunks
1/4 cup good quality caramel sauceplus more for garnish
Pinch ground cinnamon
1/3 cup whole milk
10 ounces vanilla ice cream
Whipped cream, for garnish
Banana slices, for garnish

In a blender, combine the banana, caramel sauce, cinnamon, rum, if using, and milk and blend until smooth. Add the ice cream and blend until incorporated. Pour into a tall glass, and garnish with a dollop of whipped cream, a few slices of banana and a drizzle of caramel sauce. Serve immediately.

(Source: www.foodnetwork.com)

Dump Cake

It's poorly named, I know. But it won't disappoint.

1 large can pineapple (and juice)
1 can cherry pie filling
1 cup pecans
1/2 cup coconut
1 white or yellow cake mix
1 cup (2 sticks) butter, cut into squares.

Preheat oven to 350. Grease 9x13 pan. Spread pineapple in bottom the bottom of the pan and top with cherry filling. Top with coconut and pecans. Top with cake mix. Drop squares of butter evenly across the top. DO NOT MIX! Bake for one hour.

(Source: Kathi Carter)

Banana Cake

2 large bananas
1 1/2 cups sugar
1 Tbls brown sugar
1/2 cup butter
3 eggs, beaten
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp vanilla
1/4-1/2 cups milk

Preheat oven to 350. Ream first five ingredients. Combine dry ingredients and stir into mix. Add vanilla and milk and stir. Bake for 35 minutes. Cool completely. (Tastes super yummy with cream cheese frosting!)

Maple Glazed Baby Carrots

2 pounds baby carrots
1/4 cup Catalina light dressing
1/4 cup maple syrup
1 Tbls butter
1/2 cup pecans, toasted

Cook carrots in saucepan in enough boiling water to cover for 12-14 minutes or until tender. Drain and set aside. Mix dressing and syrup in saucepan. Cook on medium heat until mixture is bubbly, stirring occasionally. Add carrots and cook until glaze is thick, stirring frequently. Add butter and stir until melted. Stir in pecans.

Twice Baked Potatoes

My college roommate my freshman year made these for us one night, and I was hooked. They're a lot of work, just for a potato, but it's well worth it.

5 baked potatoes
1 cup plain yogurt or sour cream
1 cup grated cheese
3 Tbls butter
2 Tbls milk
2 Tbls minced onion
1/2 tsp salt
1/2 tsp pepper
1/2 cup diced bacon

Cut baked potatoes (already baked) in half lengthwise and scoop out the pulp. Reserve skin shells. Beat pulp and all other ingredients with electric mixer. Stuff skin shells with mixture and bake for 15 minutes on 400.

(Source: Laura Dillon Barrett)

Chicken Lo Mein

1 – 1 1/2 pounds chicken breast, sliced very thinly

Marinade:
3 Tb soy sauce
4 1/2 tsp cornstarch

Sauce:
6 Tbls oyster sauce
2 Tb;s soy sauce
3/4 cup beef broth
3 Tbls granulated sugar

16 ounces linguine, prepared to al dente
2 tsp sesame oil

1/2 cup canola oil
2 cloves garlic, chopped
2 large carrots, chopped into 1/2-inch pieces
1 cup chopped cabbage, such as Napa
1 cup sliced mushrooms
1-2 cups bean sprouts
5 green onions, sliced in 1 inch segments, white and green parts

Combine marinade ingredients with the chicken and allow to sit for 20 minutes. While the chicken is marinating, prepare the remaining ingredients.

In a small bowl, combine the oyster sauce, soy sauce, beef broth, and sugar. Set aside.

Boil noodles as per package instructions. Drain the noodles and toss with the sesame oil.

Heat a wok (or large, deep frying pan) over medium-highheat. Add the 1/2 cup of oil. Add the chicken. Stir fry chicken until cooked – about 5 minutes. Remove from wok and set aside.

Add another tablespoon of oil to the wok if needed. When the oil is hot, add the garlic. Stir-fry until garlic browns, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and mushrooms. Cook for 2 more minutes. Add the noodles, bean sprouts, and green onions and cook for about 2 more minutes.

Add the sauce to the wok. Return the chicken to the pan. Mix everything together and serve hot.

(Source: www.thesisterscafe.com)