DINNER - Sweet Pork Tacos with Cilantro Ranch

http://the-honey-jar.blogspot.com/2011/06/sweet-pork-tacos-with-cilantro-ranch.html?m=1

______________________________________________________________________________

SWEET PORK/CHICKEN:

INGREDIENTS for 6 Servings (Mom...double this!)

5-6 pieces pork OR chicken

2 cans coke {not diet}

1 1/4 cup brown sugar

1 can sliced green chilies

3/4 can enchilada sauce

dash of garlic salt 

1/4 cup water

((*more meat requires longer cooking...if the meat is still not tender enough for shredding and you're running low on time, pop the entire crock pot ceramic bowl, covered in foil, in the oven at about 400 until done))

DIRECTIONS:

----(this step optional) marinate pork with 1/2 can of coke and 1/4 cup brown sugar for two hours
----drain marinade and put pork, 1/2 can coke, water, and garlic salt in crock pot on high for 3-4 hours 
---- remove pork from crock pot and drain liquid left in the pot.  
----shred pork...easiest way to shred is slicing it apart on a big cutting board
----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 the shredded pork and sauce in crock pot and cook on low for 2 hours.  

______________________________________________________________________________

CILANTRO LIME RICE
chopped cilantro, squeezed lime, white rice...done!

______________________________________________________________________________

CREAMY TOMATILLO DRESSING

INGREDIENTS: *Double for large groups...doubling it will make a blender full*

• 1 (1 ounce) package Hidden Valley Ranch Dressing mix
• 1 cup buttermilk (make own by letting 1 cup milk sit with 1 tablespoon lemon juice for 5 min)
• 1 cup Mayo
• 1 large or 2 small tomatillos
• 1 clove garlic, minced
• 1/2 bunch cilantro
• 1/2 teaspoon lime juice

DIRECTIONS: Blend, chill, done!

______________________________________________________________________________

SO many options with this dish! Love that it's make your own!

*CAFE RIO... TACOS 
Layer tortillas with sweet pork, lettuce, cilantro ranch dressing....mix black bean/corn for the side

*CAFE RIO... SALAD 
Toss sweet pork over a bed of romain/green leaf lettuce, spoon black bean corn mix over, and top with cilantro ranch dressing

*CAFE RIO...RICE BOWL 
Bowl of cilantro lime rice topped with sweet pork, lettuce, dressing, spoon black beans and corn in as well (chilled or warmed) 

*CAFE RIO BURRITOS

Favorite for groups is the rice bowl...the most filling and goes a long way! 

DINNER - Baked Chicken Taquitos

http://www.ourbestbites.com/2009/04/baked-creamy-chicken-taquitos/

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheesesmall corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking sprayHeat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.  Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.  Dip in sour cream, or our favorite: Creamy Lime-Cilantro Ranch.

DINNER - White Bean Chicken Chili

http://m.allrecipes.com/recipe/13010/white-bean-chicken-chili

White Bean Chicken Chili

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 (18.75 ounce) can tomatillos, drained and chopped
• 1 (16 ounce) can diced tomatoes
• 1 (7 ounce) can diced green chiles

• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 2 ears fresh corn
• 1 pound diced, cooked chicken meat
• 1 (15 ounce) can white beans
• 1 pinch salt and black pepper to taste

Adjust Servings

Adjust

Metric US

Original recipe yields 8 - 10 servings

Directions

1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.