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Cafe Rio Pork

8 Jul

I took a nap today. I was so tired, that I started nodding off even while holding a wiggling, screaming one year old. He didn’t think we needed a nap – I knew we needed a nap. Luckily, he finally gave in. What I didn’t realize was that my three year old also needed a nap. I put her in timeout for being a stinker, and honestly kind of forgot I put her there (she was actually on the couch right next to me, but being in time out and not being happy about it, she buried herself under pillows). When I woke up after my little siesta, I heard her snoring. I even got to sit awhile longer and just enjoy watching my babies sleep. How could this dreamy afternoon happen, you ask? Where were the other two kids? I’ll tell you…it’s a magical place called “Grandma’s House.” Thanks for keeping my kids entertained today, Mom! I really needed a nap. 🙂

I have to thank my mom for this yummy recipe too! Another great thing about Grandma’s House, is she feeds you. And it always tastes good. If you have never been to Cafe Rio, you’re missing out. But, lucky for you, you can now have it in your own home (or at Grandma’s, if you are really lucky)! And it’s almost as easy as take out. Serve it as a sandwich or over salad (I’ll have to post the crazy-good cilantro dressing you should top it with too!…give me a few weeks, my tomatillos haven’t finished growing yet).

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Ingredients:

2 1/2 lbs pork (any cut)

salt, pepper, and garlic salt to taste

1 15 oz can mild green enchilada sauce

1 cup brown sugar

Add salt, pepper, and garlic salt to pork to taste. Cook in crock pot on high for 4 hours, or low for 8 hours, until meat is well done and easily shredded. Drain. Shred meat. Mix together enchilada sauce and brown sugar and pour over meat. Cook until heated through.

 

 

 

Egg Rolls

11 Jan

Sometimes I want to crawl into the bottom drawer in my bathroom and live there for a little while. For some reason, it is the warmest place in my house. The cabinet next to it is the second warmest place, and I find myself feeling more than a little twinge of jealousy when I discover my kids having a little warming siesta inside. I just hate being cold.

This was my second attempt at egg rolls, my first being not so successful. They had no flavor, and the recipe called for a flour/water mixture that made the filling taste strange. Needless to say, I conveniently ‘forgot’ where I put that recipe and worked on a new one. I got an, “Oh, much better,” from my husband for this one. 🙂 I adjusted it from a more complicate recipe because I’m a corner-cutter like that and sometimes you just want egg rolls without having to spend 4 hours preparing them! And I’m really please with the results! photo 3

Ingredients:

1/4 tsp ground ginger

2 cloves garlic, finely chopped

1/4 cup chicken broth

2 Tbsp soy sauce

1 Tbsp sugar

1-2 Tbsp sesame oil

1 medium sized pork chop, cut into small cubes

2 cups coleslaw mix

egg roll wrappers

In a small bowl, combine first 6 ingredients and mix until sugar is dissolved. In a medium skillet, add sauce to pork pieces and cook through, adding coleslaw the last couple of minutes being careful not too cook too long or the cabbage will become limp. Place mixture in wrappers, using 1-2 Tbsp of mixture per wrap. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides and continue rolling the egg roll up until it is closed. Press to seal.

In about a 1/2 inch of oil over moderately high heat, fry egg rolls until golden brown on all sides, using tongs to turn them.

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Wontons

12 Nov

Sometimes when I look up recipes, I find typos. Gasp! It is true…even though I read and re-read every post I do, I occasionally miss things. Have I mentioned that I have four kids? And I’m pretty sure that I’m living proof that you lose brain cells with every child born. But they are just cute enough that I’m pretty sure it’s worth no longer being able to carry on intelligent conversation, let alone manage a blog with no typos. The funny thing is that you’d think that I’d fix them when I see them. It’s my blog. I can do that. But…wait for it…I forget where they are. I remember that there was a typo somewhere, but I have no idea where. In between, “Mom, I need more juice,” cleaning up said juice when it spills, keeping the dog from eating the food from the table, tripping over toys, giving tastes on spoons, trying to remember which spoons were used for tastes and which ones were used for stirring, stealing tastes myself…I can’t even remember what it was I was making when I saw the mistake. I’m lucky to remember my name most days. So, if you see one do share. And maybe, just maybe, I’ll manage to get it fixed. 🙂

This recipe is a no-brainer. Phew.

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Ingredients:

1 lb chicken or pork, cubed

1 1/2 cups soy sauce

2/3 cup brown sugar

won ton wrappers

Cube chicken and place in sauce pan. Add soy sauce and brown sugar and cook until meat is cooked through and sauce is thickened (can adjust soy sauce and brown sugar to taste). Lay out won ton wrappers. Place 2-3 pieces of chicken in each wrapper making sure not to fill too full or wrapper will tear. Wet sides with water and fold into a triangle. Bring bottom 2 corners up to meet top corner. Fry in hot oil until light brown and crispy; flip and cook other side. Serve with Sweet and Sour Sauce and rice.

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Barbecued Ribs

14 Jul

I was originally going to make these ribs for dinner last Wednesday so I started marinating them that morning (a huge feat for me considering it took me two days to remember I wanted to make ribs in the first place). But then my husband had an early Scouting activity that was going to run late, so I decided to save the ribs and do something simpler for just me and the kids. Thursday rolled around and I thought, “An extra day of marinating! Those ribs will be so flavorful!” Then, I remembered that the gallery featuring my mother-in-law’s art was having its grand opening of the exhibit, which, of course, we wanted to support – so it ended up being fast food on the way home. Day three! I decided no more messing around – into the crock pot, first thing in the morning. We were going to have ribs or bust! Turns out it was a bust. 🙂 I completely forgot about our ward/neighborhood party at the local splash pad. Give your kids the option of playing at the splash pad while they have dinner, or ribs and ten times out of ten I’m pretty sure they’ll go with the splash pad. Baby and I stayed home while the other four headed off for some fun (he voted for naps over splash pad and ribs)…and I had ribs for dinner. And the dog got the bones.

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Ingredients:

2 lbs country style pork spareribs

2 quarts water

1 bay leaf

1 onion, quartered

1 (18 oz) bottled prepared barbecue sauce OR 2 cups Homemade BBQ Sauce

1/4 cup brown sugar

1 medium onion, sliced

4 oz mushrooms, sliced

1 medium green pepper, sliced

Trim excess fat from spareribs, then place in 6-quart sauce pan with water, bay leaf, and onion. Simmer over medium heat for 30 minutes. Remove ribs and discard broth. Place ribs back in saucepan with BBQ sauce and brown sugar. Cover and simmer over medium heat for 30 minutes until tender. Add sliced onion and mushrooms and cook for 5 minutes more. Stir in green pepper slices and cook just until crisp-tender.

*I cheat a little…ok a lot…when I make ribs. I don’t always have time to do all the prep, so I marinate in BBQ sauce and throw them in the crock pot on low and let them cook 6 or so hours. They end up fall-off-the-bone tender and are much faster! Also, my husband is not an onion, mushroom, or pepper eater so that’s why there are none in the picture of the dish I prepared. 🙂