Cafe Rio Sweet Pork Salad

On Sunday I usually do my menu planning for the week and some weeks it's pretty standard but sometimes I get a craving for something we don't get to eat all the time. I was excited for the whole week when I decided to put this salad/burrito on the menu. We don't eat it often but whenever we do I think, "Why don't I make it more often?"

This salad-burrito-amazingness is a copy cat recipe from Cafe Rio. If you haven't had this before you have no idea what you are missing out on and if you've eaten it before you know that you have to make this right away.

There are several components but follow my schedule and it's very easy.

A couple days early make the dressing and store in fridge.

The night before start the pork in the marinade. You can make the beans to and reheat them if you want.

Also we do this as a salad and burrito but if you do it as a burrito find some homemade tortillas or uncooked and cook them yourself. It is so much better!

Don't for get the garnishes. We usually do crumbled tortilla chips on salad, guacamole, sour cream, and fresh cilantro.

 
SWEET PORK:
2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 (1ooz) can red enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight. Drain marinade and 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 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. Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it! 
 

Cafe Rio Black Beans

2 T. olive oil
2 cl. Garlic, minced
1 t. cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 ½ t. salt
2 T. fresh chopped cilantro


In a nonstick skillet. Cook garlic and cumin in olive oil over med heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving add cilantro.


Cafe Rio Rice


1 c. uncooked, long grain rice
1 t. buttermilk2 cloves garlic, minced
15 oz. Chicken broth
1 c. water
1 T. fresh lime juice
2 t. sugar
3 T. fresh chopped cilantro


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. Combine everything else in bowl and mix well. Pour over cooked rice and fluff as you mix.



Cafe Rio Ranch
1 packet of ranch (not buttermilk)
1 c. mayo
1 c. buttermilk
2 tomatillos, husked and diced
½ bunch fresh cilantro
1 clove garlic
1 lime, juiced
1 jalapeno, chopped


Mix everything in blender. Done.

Chicken Shish Kabobs

 These chicken kabobs are great. They are from what I can tell fairly healthy and you can do them all year long. In the warm months on the grill and in the cold months either in a baking dish or kabob-ed in the oven. Is kabob-ed even a word?

They are also extremely easy and only require a little planning ahead of time. We have these a couple times a month because they are so easy and everyone loves them. Last time I made them we had a babysitter coming over for the kids and offered her some. She politely declined and then with some prodding tried one and said they were delicious. She then proceeded to get herself a plate and eat with the kids. They really are so good with or without the peanut sauce I prefer the sauce but others in this house don't so I serve it on the side. Enjoy!

Chicken Shish-Kabob


Marinade:
3 T. soy sauce
2 T. olive oil
1 T. lemon juice
½ t. curry powder
1 clove garlic, pressed
1 lb. Chicken, cut in 1 inch cubes


Combine all ingredients and marinade for at least 2 hours. Drain and reserve marinade.

Thread the chicken on skewers that have been soaking in water for an hour or metal skewers and cook over medium-high heat turning every 2-3 minutes.


Dipping Sauce:
1 t. olive oil
½ c. chunky peanut butter
½ c. sliced green onion
1 t. minced ginger
¼ t. crushed red pepper
1 c. water
1 T. soy sauce


In a sauce pan over medium heat add oil, green onion, ginger, and red pepper. Cook for 1 minute. Stir and add peanut butter. Gradually add soy sauce and water until blended. Bring to a boil until thicken.

Nordy Bars

There are a few things I miss about living in rural Idaho that I had in the suburbs of Portland. BurgerVille. Good Thai food. Being close to the beach and mountains. Shopping. There are a tons of different unique and interesting stores where I am from. There are also larger department stores that I miss. One of my favorites was Nordstrom but mostly because they have a cafe in their store. So I can eat and shop.  Plus it actually has good, healthy food not just greasy food court food and of course they have desserts. That is were this delightful gem came from. They are called Nordy Bars and they are on of my favorite cookie bars. 

They are good, delicious, and rich.I think it's the combination of butterscotch and marshmallows that does it for me but that may not be your favorite part. You may like the chocolate and nuts but whatever you like I know you'll love these bars. So  make some and dig in and don't be ashamed if you eat half the pan like I did.

 

Nordy Bars

½ c. butter
2 c. butterscotch chips
½ c. packed brown sugar
2 eggs
1 ½ c. flour
2 t. baking powder
½ t. salt
2 t. vanilla
2 c. semi-sweet chips
2 c. mini marshmallow
1 c. walnuts, chopped

Preheat oven 350.. Grease pan. Melt the butter over med heat. Add butterscotch chips and brown Sugar and Stir til melted being careful not to burn. Remove from the heat and add eggs and stir quick until combined. Add the flour, baking powder, and salt Mix well. Add vanilla and let cool to about room temperature so the chocolate chips and marshmallows don't melt.. When cooled add chocolate chips, marshmallows and nuts. Spread in pan and bake 25-28 minutes. Let cool to room temperature and serve or share.


*I have no idea where this recipe came from but my Mom has been making these for years.

Mulligatawny Soup

This soup is amazing. It has an amazing flavor. It has a lot of ingredients but don't let that scare you off. Sam asks for this weekly. I don't make it that often but it is definitely a staple year round even in the summer.

This soup definitely has a little heat but you can back off the cayenne if you don't like spice but even for my kids it isn't too spicy.

Mulligatawny Soup

adapted by Cooks Illustrated

4 medium cloves garlic , 2 peeled and 2 finely minced
1piece ginger (about 1 1/2 inches), peeled and grated (about 1 1/2 tablespoons)
1/4 cup water
3 tablespoons unsalted butter
2 medium onions , chopped medium
1 teaspoon tomato paste
1/2 cup unsweetened shredded coconut
1 1/2 tablespoons curry powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour 
7 cups low-sodium chicken broth
2 medium carrots , peeled and chopped coarse
1 medium rib celery , chopped coarse
1 medium banana (about 5 ounces), very ripe, peeled, or 1 small boiling potato (about 5 ounces), peeled and cut into 1 inch pieces
Plain yogurt
2 tablespoons minced fresh cilantro leaves
Basmati Rice

Place the 2 peeled whole garlic cloves, 2 teaspoons of the grated ginger, and the water in a blender. Blend until smooth, about 25 seconds; leave the mixture in the blender jar and set aside. (You will be pureeing the soup right in the blender with the garlic and ginger.)

Heat the butter in a large stockpot or Dutch oven over medium heat until foaming. Add the onions and tomato paste and cook, stirring frequently, until the onions are softened and beginning to brown, about 3 minutes. Stir in the coconut and cook until fragrant, about 1 minute. Add the minced garlic, remaining 2 1/2 teaspoons ginger, curry powder, cumin, cayenne, and flour; stir until evenly combined, about 1 minute. Whisking constantly and vigorously, gradually add the chicken broth. Add the carrots, celery, and whole banana to the pot. Increase the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and simmer until the vegetables are tender, about 20 minutes.

Puree the soup in batches in the blender with the garlic and ginger until very smooth. Wash and dry the pot. Return the pureed soup to the clean pot and season to taste with salt and pepper. Warm the soup over medium heat until hot, about 1 minute. (The soup can be refrigerated in an airtight container for up to 3 days. Warm over low heat until hot; do not boil.) Ladle the soup into individual bowls, spoon a dollop of the yogurt over each bowl, sprinkle with the cilantro, and serve immediately.

Creamy Pear Pie.

I have a secret. I have never made a full pie all by myself. If I make a pie it has usually been from a store bought pie crust (Don't tell my Mom) or my Mom is in town and she makes the crust. I love to cook and bake but pie scares me. Probably because my Mom only uses an all butter crust (I've never seen shortening in my house as a kid) and once I attempted making pie it was summer and hot and warm butter does not make a great crust but I saw a recipe for Creamy Pear Pie and I had just received a bag of pears from Bountiful Baskets I figured I had to try it. I am so glad I did.

This pie is amazing. It tastes similar to apple but a different texture and consistency completely. We ate this pie cold and it was amazing. so do yourself a favor and try this. I will be posting the crust recipe later this week.

Creamy Pear Pie
Recipe by Our Best Bites

Ingredients:

About 1 1/2 lb. firm pears, peeled and sliced
1 tablespoon all-purpose flour
1 14-oz. can sweetened condensed milk (not evaporated like I almost did)
3 oz. cream cheese
2 tablespoons milk (I used 1%)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger


Preheat oven to 450. Roll the bottom of the pie crust into the pie plate. Toss the sliced pears in the flour. Arrange them evenly over the pie crust in the pie plate. Set aside. In the jar of a blender, combine the sweetened condensed milk, milk, vanilla, cinnamon, ginger, and cream cheese. Blend until smooth. Pour evenly over the pear mixture. Use the remaining pie crust to form the top of the pie (we like to make a lattice top crust). Brush with melted butter and sprinkle with sugar and cinnamon.

Bake at 450 for 15 minutes, then reduce the heat to 350 and bake for another 30 minutes or until the crust is golden brown and the creamy mixture has thickened but not solidified. Remove from oven and cool to room temperature.

Kellen's Banana Birthday Cake

Kellen turned 2 this year and told me he wanted a banana cake. I was so excited for this because it was a new adventure and this cake was amazing. It was like a cross between banana bread and banana cream pie. I will be making this again. soon.

Kellen's Banana Cake

1 box (18.25 Oz. Box) Duncan Hines White Cake Mix
¾ cups Water
¼ cups Oil
3 whole Eggs
¾ teaspoons Baking Soda
1 teaspoon Baking Powder
4 whole Very Ripe Mashed Bananas
1 pint Whip Cream
Powdered Sugar, To Taste
1 box (4.6 Oz. Box) Vanilla Cream Pudding, Cooked (Not instant, it doesn't set up as firm)
3 whole Bananas, Sliced, For Filling
¼ cups Chopped, Toasted Pecans

Mix together cake mix, water, oil, eggs, baking soda and baking powder. Mix for 2 minutes at medium speed. Add bananas and blend well. Bake in 2 or 3 greased and floured round cake pans, following baking recommendations on box until a toothpick comes out clean. Cool on racks. Cake can be made the day ahead. Whip the whipping cream, sweeten very lightly with powdered sugar. For the filling, make one large box of cooked vanilla cream pudding mix according to directions on box. Let cool. Split the layers, putting pudding and remaining 3 bananas (sliced) into 2 layers, and the whipped cream in the others. Frost the whole cake with whipped cream and sprinkle chopped nuts on top.

Pumpkin Cinnamon Roll Scone

I love the Holidays. Extra days off for my Husband so I get to make fun things for breakfast and this was definitely fun and definitely delicious. I'm going to even say that this isn't too bad for you. I mean there are worse things you could eat but these made a great breakfast treat.

 

Pumpkin Cinnamon Roll Scones 

adapted from Tasty Kitchen

3 cups Whole Wheat Pastry Flour

2 Tablespoons Baking Powder
½ teaspoons Baking Soda
1 teaspoon Salt
14 Tablespoons Butter, Divided
2  Egg Whites
4 Tablespoons Maple Syrup, Divided
¾ cups Pumpkin Puree
¼ cups Buttermilk
1 Tablespoon Cinnamon
2  Egg Yolks
½ cups Powdered Sugar
2 Tablespoons Milk

Preheat oven to 425ºF and cover a sheet tray in parchment paper (or a reusable Silpat mat).
In a large bowl, sift together all the dry ingredients. Cut in 12 tablespoons of butter (using pastry blender, two knives, or my favorite—your hands) until butter is in little pea size pieces. In a smaller bowl, whisk together egg white, 2 tablespoons of maple syrup, pumpkin, and buttermilk. Stir into dry ingredients until dough pulls together.
Scoop out onto a floured surface and carefully pat dough into a rough 20×8 rectangle. Melt the remaining 2 tablespoons butter and combine with 1 tablespoon maple syrup, and cinnamon. Brush about half onto the rectangle. Starting with the end closest to you, roll the dough (like you would a cinnamon roll).
Once you have a round log, carefully shape into a rectangle log that stands about 1 1/2″ high and that has a width of about 3″. Cut log in half and divide each half into six triangles.
Whisk together any remaining filling mixture with egg yolks. This gives you a nice golden color on the scones. Place on the baking tray, brush with the butter/egg mixture.
Bake for 12-15 minutes or until the scone has a harder outer shell and has browned. Remove from the oven and let cool slightly before icing.
To make icing, combine powdered sugar and remaining 1 tablespoon of maple syrup. Add milk if it’s too thick or powdered sugar if it’s too thin. You want to reach a thick yet pourable consistency. Drizzle glaze over the scones.

Hasselback Potatoes

I've seen a few of these recipes around but I used the one from Tasty Kitchen. I truly enjoy the site since you can read reviews and comments.Anyways about these potatoes. I may or may not have made these potatoes 4 or 5 times this month. I also may or may not have tried it with russet, red, and yellow potatoes. Well actually I did but only because I wanted to be thorough for you guys. I'm thoughtful that way.

For research purposes only I like red potatoes the best. These potatoes are an amazing side dish for just about any meal. You can dress them up with the works. Sour cream, bacon bits, green onions, or just plain. Well as plain as these get. Plus there is an amazing liquid left over from the potatoes that we may have poured over broccoli, asparagus, but we did not dip bread in it. Wait we did actually. This stuff is amazing. Try it for a nice Holiday side dish. You won't be sad.

Scalloped Hasselback Potatoes

adapted from Tasty Kitchen

2 whole Golden Potatoes
2 Tablespoons Butter
1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
⅛ teaspoons Garlic Powder
¼ teaspoons Kosher Salt
2 teaspoons Olive Oil
¼ cups Heavy Cream
¼ cups Cheddar Cheese Blend

Preheat oven to 400ºF. Scrub potatoes.
You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.
Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.
Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.
Place back in the oven for 10-12 more minutes. Remove and serve!