Cafe Rio Pork Burritos

SWEET PORK

2 pounds pork
1 can Coke (NOT diet)
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce
1/2 c. brown sugar (1 cup if you want it to be sweeter)

Put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). 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 brown sugar. Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!



CILANTRO-LIME RICE

1 c. uncooked 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 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Best Grilled Pork Chops (Celise)

Ingredients
1/2 cup water
1/3 cup light soy sauce
1/4 cup vegetable oil (suggested to add less)
3 tablespoons lemon pepper seasoning
2 cloves garlic, minced
6 pork loin chops, fat removed

Directions
In deep bowl mix all marinade ingredients.
Marinate at least 2 hours.
Remove from marinade and cook over medium heat on greased grill about 15 minutes or until done.

Pork Tenderloin (Celise)

1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon thyme
1 lb pork tenderloin
1 tablespoon olive oil

Mix garlic, salt, pepper & thyme in small bowl.
Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight.
Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total.
Remove pork and place in a 9x13x2 pan.
Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water.
Cover with foil and bake at 350 for approximately 45 to 50 minutes.
Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.

Bacon, Cheese & Tomato Crescents

1 can (8 oz.) refrigerated crescent dinner rolls
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup finely chopped tomatoes
1/4 cup finely chopped red peppers
4 slices OSCAR MAYER Bacon, crisply cooked, drained and chopped



PREHEAT oven to 375ºF. Separate dough into eight triangles; spread with cream cheese. Top evenly with remaining ingredients.

ROLL up, starting at shortest side of each triangle. Place, point-sides down, on baking sheet.

BAKE 12 to 15 min. or until golden brown. Serve warm.

Stuffed Pork Loin

Mix together 1 tub of chive and onion cream cheese with a handful of dried apricots that have been diced. (I also add about the same amount of golden raisins) If you buy the big pork loins at Costco, you can cut it into 3rds, each 3rd serves about 8 people. I like using the smaller pork tenderloins a little better. If using the big loin from costco, cut a slit down the middle of the loin and stuff the cream cheese mixture down in. If using the tenderloin, they are smaller so I cut it almost in half and then put the cream cheese mixture inside and tie it up with kitchen twine. Make a rub of about 2 Tbso olive oil, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp salt, and 1 clove of garlic minced. Mix together and rub all over the outside of the pork. Place it in a roasting pan or in a casserole dish and bake at 375 for about 1 1/2 hour for the costco loin size or about 45 minutes for the tenderloin. The internal temperature should be about 160 degrees.

Cheesy Ham and Rice

2 cups instant white rice, uncooked
1 can (10-3/4 oz.) condensed cream of mushroom soup
2 cups milk
1/4 cup MIRACLE WHIP Dressing
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
2 cups frozen peas
1/2 cup KRAFT Shredded Sharp Cheddar Cheese

Mix rice, soup, milk, dressing, ham and peas in 2-qt. baking dish; cover with foil.

BAKE 20 min. at 425°F; uncover.

SPRINKLE with cheese. Bake, uncovered, 10 min. or until rice is tender and cheese is melted. Let stand 5 min. before serving.

Spinach Artichoke Fettucini Fini with Sausage

1 lb Fettucini Fini pasta noodles
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 Cups marinated artichoke hearts, drained and chopped
4 Cups fresh baby spinach leaves, coarsely chopped
1 lb pork sausage of choice
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon Lawry’s garlic salt
2-3 Tablespoons good quality Extra Virgin Olive Oil

1. Prepare pasta according to package directions. Drain and set aside. *If you spray noodles with cooking spray, they don’t stick together, I do this all the time.*

2. Place olive oil into a large dutch oven or pot over medium heat. Saute onion for 5 minutes then stir in artichoke and spinach leaves. Cook until spinach is wilted down, about 3 minutes. Stir in sausage and cook until browned.

3. Stir in cooked pasta, season with salt, pepper and garlic salt. Drizzle with additional olive oil and serve.

Slow Cooked Carnitas Tacos

1 1/2 lbs pork shoulder roast or pork butt
1 Cup water
Pinches of salt and pepper
1 small onion thinly sliced
1 can Rotel tomatoes with chilies, mild version
¼ Cup chopped cilantro
¼ Cup finely chopped white onion
Pinch of salt to taste
½ fresh lime juice
White or corn fajita size tortillas
Lettuce
Cheese
Tomato

1. Place roast in crockpot, pour water in the crockpot, season roast with salt, pepper and add onion slices. Cook on low for 6-10 hours (I start it right before bed and it's finished in the morning). When completely tender, remove from crock pot, discard juices, de-fat, shred and place back into crock-pot.
2. Stir in tomatoes, cilantro, onion, salt and lime juice. Keep on warm until ready to serve.
3. Spoon carnita meat into tortillas and top with lettuce, cheese and tomato.