Tag Archives: pork

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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