Wednesday, April 6, 2011

Home Made Reese Peanute Butter cups

Step 1: Grab your peanut butter, chocolate chips, and a muffin cup. Make sure your peanut butter is "all natural" so you can console yourself that you're really eating a "healthy" snack here.

Step 2: Fill that muffin cup full of chocolate chips.

Step 3: Microwave for 30 second intervals stirring after each interval. (Picture below is after two 30 second intervals.) A full muffin cup will take about 1-1 1/2 mins. Be sure to stir every 30 seconds. Chocolate burns easily.

Step 4: Place a blob of peanut butter into the center of your melted chips.

Step 5: Smooth chocolate from sides over the blob of p.b.

Step 6: Place in freezer for 5 minutes. (10 if you're feeling really patient.)

Step 7: Remove from freezer and peel off the cupcake liner.

Step 8: Nom nom nom!

Cafe Rio Pork Burrito - Enchilada style

Sweet Pork:
2 pounds pork (I used boneless pork ribs)
3 cans Coke (NOT diet), buying the 2 ltr. is cheaper
1/4 cup brown sugar
dash garlic salt
1/4 cup water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand mild spiciness, but any will work)
1+ cup brown sugar
1/4 onion, diced

Cilantro-Lime Rice:
1 c. uncooked white rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 Tbsp. fresh chopped cilantro

Cilantro Ranch Dressing:
1 packet TRADITIONAL Hidden Valley Ranch mix
1 c. mayonnaise
1 c. buttermilk
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime

Black Beans:
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

Sweet Pork
Marinate the pork with about a can and a half of coke and about 1/4 c. of brown sugar overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on low for 6- 8 hours.

Tip: I love to use slow cooker liners to make clean up easy.

Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more Coke little by little.
**If you like yours "enchilada style," reserve some sauce (I took about 1/2 cup of the blended sauce and added it to the 1/4 can left of enchilada sauce)

Put shredded pork, onions, and sauce in crockpot and cook on low for 2 hours.

Cilantro-Lime Rice:
In a microwaveable bowl combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Microwave for 15-20 minutes, until rice is tender. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice

Cilantro Ranch Dressing:
Mix all ingredients together in the blender. That's it!

Black Beans:
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

I doubled my recipe here. I wanted big, round tortillas this time so I did things a little differently. I let the dough rest for an hour, rolled it out, and used a bowl to cut out large circles (it was like using a giant cookie cutter). It worked very well, and I was able to make 12 large, round tortillas.

Layer rice, beans, and pork in tortillas. Lay burritos seam side down in pan. I like mine "enchilada style," so I poured some of the reserved sauce over them and sprinkled some cheese on top. Broil for 2 minutes.

From Sisters in the Kitchen blog.