Macho Nachos

MACHO NACHOS

INGREDIENTS:

Tortilla chips (scoops are great!)

Refried black beans (refried stick to the chips better than regular beans)

Shredded chicken or pork

1 jalapeno

Corn kernels

Shredded cheese

¼ c sour cream

1 Tbs fresh lime juice (1 lime)

Diced avocados 

Diced tomatoes

Cilantro

DIRECTIONS:

1. Preheat oven to 500.

2. Spray jelly roll pan so cheese comes off easier during cleanup.

3. Arrange chips on pan.  Cover with beans, meat, jalapeno, corn, and cheese.

4. Bake until cheese is melted, and chips are lightly browned, about 5-10 min.

5. Meanwhile, stir together sour cream and lime juice in small bowl.

6. Remove nachos from oven; sprinkle with avocado, tomato, and cilantro.  Drizzle with sour cream mixture.

Pulled Pork Sandwiches

Yummy pulled pork sandwiches (More traditional)

Link from Creme de la Crumb HERE

• 3 pound pork shoulder cut into 4 large chunks
• 1 can coca cola may sub dr pepper or root beer
• 2 1/2 cups bbq sauce (try using a couple different kinds that compliment to add flavor)
• 1/3 cup brown sugar
• 4 tablespoons apple cider vinegar
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 6 hamburger buns for serving

In the Instant Pot:

1. Lightly grease instant pot and place pork chunks in it.  Pour soda on top.
2. Stir together 2 cups BBQ sauce, brown sugar, vinegar, garlic powder, and onion powder.  Pour over pork.
3. Place lid on, sliding to locked position.  Set pressure to cook for 45 min.  Natural release for 10 min, then vent.  
4. Use two forks to shred pork.  Use a slotted spoon to tranfser pork to a bowl.  Discard liquid from IP and stir remaining 1/2 c BBQ sauce with pork (or if it's flavorful enough, just add BBQ sauce to your sandwich before eating).

Serve on hamburger buns with extra BBQ sauce.

Amazing Pulled Pork Sandwiches

Link HERE From 100 Days of Real Food

Ingredients:

3 Tbs paprika

1 Tbs kosher salt

1 tsp pepper

1/2 tsp cayenne pepper

1 tsp garlic powder

1/2 tsp thyme

1/2 c honey

1/4 c red wine vinegar

3 Tbs olive oil

1 onion cut in fourths or sixths

3-4 lbs pork shoulder, cut in half

In a small mixing bowl mix together the spices.  Then add the honey, vinegar, and oil.  Stir.

Place the onion pieces on the bottom of the slow cooker.  Top it with the 2 pieces of pork and pour the honey paste over all sides of the pork pieces.  Lift to let a little get under.

Turn the slow cooker to low and cook for 7-8 hours or until the meat is tender enough to be easily shredded with a fork.

Serve on hamburger buns with Mama's Coleslaw!  DELICIOUS!

Coleslaw:

Half Recipe:  (Full recipe HERE)
1/4 c sugar
1/4 c mayo
1/4 c milk (can use half buttermilk- or use a little lemon juice at bottom of milk measurement)
1 1/4 Tbs lemon juice (so 1 Tbs plus a little less than a tsp)
3/4 Tbs cider vinegar (so 2 1/4 tsp)
1/4 tsp salt
sprinkle of pepper
10-14 oz bagged coleslaw mix

Whisk the sugar, mayo, milk, lemon, vinegar, salt, and pepper in medium bowl.  Add coleslaw mix and stir til combined.

YIELD: 6 SERVINGS

ROASTED MAPLE-GLAZED PORK TENDERLOIN

PREP TIME 15 MINUTES

COOK TIME 30 MINUTES

TOTAL TIME 45 MINUTES

INGREDIENTS

•  1/2 cup  maple syrup divided (meaning you'll use half at first and save half for later in the recipe)
•  1/4 cup molasses
•  1 tablespoon red wine vinegar
•  1/4 teaspoon smoked paprika
•  1/4 teaspoon ground ginger
•  1/4 cup cornstarch
•  2 tablespoons sugar
•  1 tablespoon table salt
•  2 teaspoons ground black pepper
•  2 pork tenderloins (1 1/4 to 1 1/2 pounds each)
•  2 tablespoons vegetable, canola or coconut oil

INSTRUCTIONS

1. Preheat the oven to 375 degrees F. Stir 1/4 cup maple syrup, molasses, vinegar, paprika and ginger together in a liquid measuring cup or bowl; set aside.
2. Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer the cornstarch mixture to a rimmed baking sheet. Pat the pork tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Pat or shake off the excess cornstarch (really important or the excess coating can get gummy).
3. In a 12-inch nonstick skillet, heat the oil over medium-high heat shimmering and hot. Place both tenderloins in the skillet, leaving at least 1 inch in between and cook until well browned on all sides, 5-6 minutes total.
4. Transfer the tenderloins to a lightly greased oven-proof wire rack set in rimmed baking sheet. If you don't have a rack that size, the tenderloins can be placed on a lightly greased baking sheet - the coating on the undersides of the pork may be a bit soft after baking but it will still work fine.
5. Pour off any excess grease/fat from the skillet and return it to medium heat. Add the syrup mixture to the skillet, scraping up any browned bits with a wooden spoon, and simmer the mixture until it is reduced slightly, 1-2 minutes.
6. Transfer 1 1/2 tablespoons of the hot glaze to a small bowl and set aside. Using the remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast the pork for about 15-20 minutes, until an instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees. Brush each tenderloin with another tablespoon glaze and continue to roast another 4-6 minutes until an instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees. Remove the baking sheet from the oven and brush the pork with the remaining glaze. (It took closer to 45 min. to cook and the tenderloin was split in half!) Let the pork rest for 10 minutes.
7. While the tenderloins rest, stir the remaining 1/4 cup maple syrup into the reserved 1 1/2 tablespoons glaze (you may need to warm the reserved glaze slightly if it has thickened). Brush each tenderloin with the glaze (it's ok if there is some remaining; read on). Slice the pork into 1/4- to 1/2-inch slices and serve with the remaining glaze.

HTTPS://WWW.MELSKITCHENCAFE.COM/ROASTED-MAPLE-GLAZED-PORK-TENDERLOIN/

Super Easy Maple Brown Sugar Ham and Sauce

YIELD: 10-12 SERVINGS

SLOW COOKER MAPLE BROWN SUGAR HAM

PREP TIME 5 MINUTES

COOK TIME 5 HOURS

TOTAL TIME 5 HOURS 5 MINUTES

INGREDIENTS

•  7-8 pound spiral-cut ham (bone-in or boneless)
•  1 cup dark brown sugar
•  1/2 cup pure maple syrup
•  2 cups pineapple juice (or apple)

INSTRUCTIONS

1. Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice.
2. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.

Of course, from Mel's!

INSTANT POT:
7-8 pound spiral-cut ham, or not spiral (needs to fit!)
1/2 c brown sugar
1/4 c maple syrup
1 c pineapple juice

Pour 1 c water into instant pot.  Place trivet inside.
Tear 1-2 or long pieces of foil (fold in thirds and have it wrap all the way under and around ham to other side, making handles to pull it out after.  (Can cut slashes in ham if not spiral so glaze will go in more)

Make glaze by stirring sugar, syrup, and juice together.

Place ham into instant pot, on foil handle.  Pour glaze over.  

Cook 2 min per pound (16 min).  Release naturally 5 min.  **It will take about 30 min to come to pressure**

Idea from HERE.

BARB'S HAM SAUCE:  Super yummy.  Especially do the sauce if cooking it in the instant pot and not a spiral cut ham.  Optional for crock pot, but shouldn't need it.  (Figure out ratio):

1/2 c honey

1/2 c mustard

1 c brown sugar

*To make it really good...After cooking the ham, cut it off the bone, put back on slow cooker with a little water for like 5 hours.  Add sauce and shred up a bit.  Delicious!

Ham and Cheese Sliders

Sandwiches:
24 White Dinner Rolls
1/3 c mayo
1/3 c miracle whip
24 pieces of good honey ham
24 pieces of Swiss cheese (enough for a layer on each roll)

Sauce:
1/2 c butter, melted
1 Tbs poppy seeds
1 1/2 Tbs yellow mustard
1 Tbs minced onion, or shake in some onion powder
1/2 tsp Worcestershire sauce

Preheat oven to 350.
Mix the mayo and miracle whip in a little bowl.  Split rolls and spread on insides.  Place ham and cheese and close roll.
Place in 9x13 pans or jelly roll, close together.
Mix the sauce ingredients and pour over the tops of each sandwich (about 1/2 Tbs on each roll).  Let it sit for about 10 minutes.

Cover and Bake for 12-15 minutes until cheese is melted.  Uncover and bake 2 minutes more until tops are golden and a little crispy.

From our recipe club.

Pork Roast

2-3 lb Pork loin Roast
1/2 Tbs garlic powder
1/2 Tbs onion powder
1/2 Tbs parsley
1/2 Tbs rosemary (opt)
1/2 Tbs seasoning salt
1/2 tsp black pepper
1 large onion
lots of carrots sliced
5-6 potatoes
2 c beef broth

Trim fat from pork and place in 9x13" pan or slow cooker, with the was-fat side down.
Mix seasonings in a small bowl.  Rub over top of the pork.  Arrange onions, carrots, and potatoes around. Pour beef broth around, on the vegetables, but not on the pork.

Bake at 325 for about 2 1/2 hours or until cooked and tender, covered with foil.  OR
Cook in crock pot on low for probably 6-8 hours.

When done, remove all but the liquid to make gravy.  Separate the liquid from fat in a separator.  Meanwhile, heat about 1/2 c water, 1/2 c milk, and 1 tsp beef bullion to a boiling.  Add the drippings, bring back to a boil.  Mix 1-2 Tbs cornstarch with a little cold water and add to the gravy.  Do enough to thicken slightly.

Grandma Edith's Pork Chops

4-6 pork chops 
1 egg, stirred in bowl 
whole wheat flour 
salt and pepper 
1-2 sliced onions 
2-3 sliced apples
1/2-1 c. water 
Potatoes -opt

Rinse pork chops and pat dry with paper towel. Dip each chop in stirred egg and then in flour. Sprinkle with salt and pepper. Place on sprayed cookie sheet and broil about 10 min. on each side.  (Original recipe: brown in olive oil in hot fry pan until golden brown on both sides.)  

Slice onions and apples. Place a layer of onions and apples on bottom of 9x13 dish. 
 Place breaded pork chops on onions and apples, sprinkle desired amount of salt and pepper. 
Cover chops with a second layer of onions and apples. Add a 1/2 cup of water-1 cup to bottom of dish. 

Bake at 350 degrees for 90 minutes, covered. 

*Place halved potatoes on top of chops/onions and apples. Make gravy with drippings but use milk instead of water to thicken it. If not enough gravy, chicken broth.

Cafe Rio Salad

Cafe Rio Salad

Okay, this is really yummy! I halved the whole thing because it makes a ton! Honestly, it's the dressing that makes it the best. You can probably do different recipes for the pork. The rice is super delicious!  But as long as you have that dressing. Oooh YUM!


Cafe Rio Pork

4-5 lbs pork roast (I used a shoulder)
2 cans (16 oz each) tomato sauce
3 tsp minced garlic
2 c. brown sugar
4-5 tsp cumin
3 Tbs molasses
4 c. Dr. Pepper, can be caffeine free

Mix all ingredients in crock pot, then add the meat and cook on low for 10-12 hours or high 4-6 hours. Shred meat and keep warm until served.

OR use Bajio Chicken Recipe!

Cafe Rio Rice
                                                                                Half Recipe
4 Tbs butter                                                  (2Tbs) butter
2 1/2 c. long grain rice                                   (1 1/4 c. rice)
4 1/2 c chicken broth                                     (2 1/4 c.) chicken broth
1/2 tsp salt                                                     (1/4 tsp salt)
4 limes:  1/2 c juice                                        (2 limes: 1/4 c juice)
4 Tbs fresh chopped cilantro                         (2 Tbs cilantro)
3/4 tsp cumin                                                (1/4 + 1/8 tsp cumin)

Mix all ingredients in rice cooker or cook on the stove.


Cafe Rio Dressing
16 oz Green Salsa Verde
1 package Ranch Buttermilk Dressing (dry)
1/2 c sour cream or buttermilk
1/2 c mayo
1 c. chopped cilantro
1 tsp minced garlic
1/4 tsp cayenne pepper (red pepper)
1/2 tsp salt
2 Tbs lime juice (about 1 lime)
1/2 tsp cumin
1/2 c. sugar

Place ingredients in blender and blend until smooth. Refrigerate until cold.

Serve all the above on a warm tortilla with: (or just on a plate with chips crunched on top)
black beans, heated (just leave the liquid in)
fresh salsa
cheese
avocado
sour cream
lettuce