Cook all together in a crock pot on high for 4 hours, shred meat and cook 1 additional hour.
If it's something good, I would love you to share it with me!! Here are a few of my favorite eats! Thanks to all my friends and family for sharing some of theirs!!
Wednesday, October 12, 2011
Costa Vida Chicken
Cafe Rio Black Beans
Cafe Rio Tomatillo Dressing
Creamy Tomatillo Dressing
From Morgan...
Cafe Rio Rice
Cilantro Lime Rice
Cafe Rio Pork (Yummy)
Cafe Rio Sweet Barbacoa Pork
Easy Cafe Rio
From Tammy...
3 lbs pork or chicken-cook in crockpot with 1 cup of water in slow cooker for 6 hours. Shred meat then add:
1 tsp garlic salt
1/4 C Kraft Spicy Honey BBQ Sauce
3/4 C Ketchup
1/3 to 1/2 C white sugar
Mix and cook for an additional hour. Serve over romaine lettuce or in a taco shell. Top with your favorite toppings.
Friday, October 7, 2011
Shrimp and Spaghetti in Coconut Broth
From Audrey...
(makes 3 meals (each serves 4) Cook one meal now and freeze two meals for later)
Two 13.5-ounce cans coconut milk
One 14.5-ounce can chicken broth
1 tablespoon Asian fish sauce
1 tablespoon finely chopped garlic
2 teaspoons finely chopped ginger
2 teaspoons hot chili sauce
Two 2-pound bags frozen, raw shrimp (31 to 40 per pound), thawed and tails removed
1 bunch cilantro, coarsely chopped
1 1/2 pounds spaghetti
1. In a large, deep skillet, bring the coconut milk and chicken broth to a simmer over medium heat. Stir in the fish sauce, garlic, ginger, chili sauce and lime juice and cook for 2 minutes.
2. Stir in the shrimp and cook until just opaque, about 4 minutes. Stir in the cilantro and remove from the heat. Transfer two-thirds of the shrimp mixture to a bowl; let cool.
3. In a large pot of boiling, salted water, cook the spaghetti until al dente; drain. Using tongs, transfer one-third of the pasta to the skillet of shrimp.
4. Cook one meal now: Toss the pasta with the shrimp mixture and simmer until warmed through, 1 to 2 minutes.
Freeze two meals for later: Divide the remaining shrimp mixture between 2 resealable 1-gallon freezer bags; seal. Divide the remaining spaghetti between 2 more freezer bags; let cool, then seal. Label each and freeze. THAW 1 bag each of the shrimp mixture and pasta per meal in the refrigerator overnight. Cook as directed in Step 4. Serves 12
Saturday, October 1, 2011
Caramel Heavenlies
The Huntsman Family's Favorite Brownies
Mint Brownies
From Jenny...
1 c. black bean puree (or use ½ c. butter & ½ c. beans) (look under the cooking tips label)
½ c. cocoa
2 tsp. honey
4 eggs
2 c. sugar
1 3/4c. whole wheat flour
1/2tsp. baking powder
½ tsp. salt
Melt butter mix with cocoa and beans. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Pour batter into a greased 9 x 13 inch pan. Bake at 350 for 25 min. let cool.
Mint Frosting:
1/2c. butter
2 tsp. vanilla
4 ½ c. powdered sugar
3 tbsp. milk
½ tsp. peppermint extract
Green food coloring
Spread on brownies, refrigerate for 1 hour. Then make chocolate glaze, pour, spread and store in the fridge.
Chocolate glaze: 6 oz. chocolate chips + 3 Tbsp. butter
Heat and stir until melted, work fast at spreading it on the brownies.
Vanilla Bunt Cake
From Jenny...
1 pkg. vanilla cake mix
1 (5.9 ounce) pkg. vanilla pudding
1 c. sour cream
2 c. chocolate chips
1/2 c. oil & ½ c. bean puree (white) (look under the cooking tips label)
4 eggs
½ c. warm water
Mix together the cake and pudding mixes, sour cream, oil/beans beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12c. Bundt pan.
Bake for 50-55 min. or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate if desired. Dust the cake with powder sugar.
Variations: use Devils food cake and Chocolate pudding
Rich Chocolate Chip Bar Cookies
From Jenny...
2 ¼ c. brown sugar
1/3 c. oil & 1/3 c. bean puree (look under the cooking tips label)
3 eggs
2 tsp. baking powder
¼ tsp. salt
2 ½ c. flour (can use half whole wheat flour)
1 tsp. vanilla
1-2 c. chocolate chips
Mix all ingredients together. Place in a greased 9 x 13 inch pan. Bake at 350 for 30 minutes. (You want these soft in the center)
Baking with Beans Tips
*Puree the beans in blender with a little water, you want it like a “smoothie” consistency.
*You can substitute bean puree for half of oil/butter/margarine in most recipes, and your family will never know the difference.
*Color coordinate; if your making brownies use black beans, cookies use white beans.
*Once you love it, use dried beans; plan ahead make large batches and freeze the extra. Dried beans are much cheaper .30 compared to 80 cents a can.
Neiman Marcus Oatmeal Chocolate Chip Cookies
3 c. white flour
1 c. white bean flour (or more white flour)
5 c. oats (quick or regular)--I use 3 c. oat flour that I have ground and 2 c. actual oats
2 c. brown sugar
2 c. white sugar
2 t. baking soda
1 t. salt
4 eggs
2 t. baking powder
2 t. vanilla
Cream together the butter, white beans, and sugar until smooth. Add the eggs and beat until smooth. Add the remaining ingredients (minus the chocolate chips) until combined. Dough should be a little sticky, but not too sticky that you can't roll into balls. Bake cookies at 350 for 7-8 minutes (depending on the size of your cookie balls). If you are using beans, don't over bake the cookies or they will be too dry.