BBQ Pork Tacos

I'm always looking for new ways to reinvent the taco (not that it needs to be reinvented) and this recipe fits the bill perfectly!!  It's smoky, sweet, savory, and all around delicious!  Despite the mildly intimidating ingredients, the recipe is a cinch to throw together, and the perfect meal to complete a busy day!

1 pound pork roast
4 tsp liquid smoke - found in BBQ sauce section
2 tsp salt
2 cups shredded cabbage
1/2 red onion sliced thin
1/4 c cilantro chopped

sauce:
1/4 c ketchup
1/4 c soy sauce
1/3 c pineapple juice
1 tsp minced garlic
1 tbsp. brown sugar
1/4 tsp ginger

Corn tortillas and queso fresco for serving

Place pork roast in crock pot and add liquid smoke and salt. Cook on low for 8 hours.
When pork is done, shred it with two forks and toss in the residual liquid.

For the sauce, combine all the sauce ingredients in a sauce pan and whisk over medium high heat until the liquid boils.  Reduce to a simmer and allow to thicken.

For the Cabbage slaw mix the cabbage, red onions, and cilantro together in a bowl.

Assemble tacos by layering the pork, then the cabbage slaw, top with a drizzle of BBQ sauce and then queso fresco...ENJOY!!!

Cilantro Lime Ranch

This a really quick and easy dressing that is delicious with any taco, or taco salad!!  If you use light mayo and skim milk it is actually pretty lo-cal too!! 

1 pack Hidden Valley Ranch Dressing Mix
1 c mayo
1/2 c milk
1 lime
2 cloves garlic, roughly chopped
1/2 c roughly chopped cilantro
1/4 c green enchilada sauce (green salsa would work too)
hot sauce

Put all ingredients into a food processor (I used my magic bullet) and pulse.  Blend until all the ingredients are well incorporated; add hot sauce to taste.  Dressing will thicken as it stands.  Enjoy!!

Cashew Chicken Lettuce Wraps

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon brown sugar

¼ teaspoon ground red pepper

¼ teaspoon ground ginger

1 teaspoon sesame oil

2 chicken breasts (about ¾ lb. total), diced

8 leaves of greenleaf or iceburg lettuce

3 tablespoons vegetable

1 cup onion, diced

2 garlic cloves, minced

1 teaspoon soy sauce

¼ cup cashews, chopped

Salt and pepper to taste

Green onions and chow mein noodles for garnish (optional)

Mix together the first 6 ingredients making sure to dissolve brown sugar. Set aside.

Heat oil in pan over medium to medium high heat. Add diced chicken and brown (about 4-5 minutes). Remove chicken from oil. Add onions, garlic and 1 teaspoon soy sauce to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and cashews. Sauté mixture for a few minutes and remove from heat.

Spoon chicken mixture into individual lettuce leaves. Add your favorite sauce, more cashews, green onions, and chow mein noodles for garnish…our favorite is sweet red chili sauce!!

Coconut Rice Pudding

This is a versatile dish that can be used as a side dish or a dessert.  It was the perfect "Who-pudding" for our Grinch feast and will definitely find its way onto many menu's in the future.

1 cup of cooked rice - use what you have on hand 

1 cup of coconut milk (not light...full fat baby)

1/2 cups of heavy cream 

8 Tbsp sugar

1 tsp vanilla

1/4 c pomegranate seeds

A few dashes of cinnamon

To the cooked rice, stir in the cream and the sugar.  Add the vanilla and mix well.  Top with pomegranate seeds and cinnamon.  Serve warm.  Will thicken as it cools.  

Southwest Frito Dip

This is a perfect appetizer for a potluck or even the big game. It seems fresh and healthy, and it probably is...but the ranch sort of negates any health factor.  It's a nice variation from your typical cracker/tortilla chip and dips that are usually the go-to's.  This was definitely a crowd pleaser!

1 can drained white corn - frozen will work as well
1 can drained and rinsed black beans
1 pkg grape tomatoes diced
2 avocados diced
1 bunch green onions
1/2 packet taco seasoning
1 tsp granulated garlic
1 bunch cilantro; chopped
 Hidden Valley Spicy Ranch-to desired taste and consistency - I used 1/2 a bottle and it was lightly coated.

Mix all ingredients together, refrigerate, and serve with Fritos.

Kale Salad

I have never really embraced the fact that kale is the new spinach.  It's bitter, it's tough, and it's really hard to work with.  You have to wash, destem, chop, and it's still not that tasty.  Well, this salad totally changed my whole perspective.  Granted, it's still harder to work with than your average leafy green, the flavors are robust and hearty with the fresh pops to sweet from the pomegranates...this salad is pretty much the whole package.  It can also be made and eaten over a series of days.  Add a chicken breast and you have yourself a delicious lunch!!

3 tbsp white wine vinegar
2 tbsp finely minced shallot
1 tbsp honey
1 tbsp EVOO
1 tsp salt
1/2 tsp pepper
2 bunches kale, destem and chop into bite sized pieces
1/2 c pomegranate seeds
1/4 c shredded parmesan cheese
2 tbsp toasted pine nuts

Whisk together the vinegar, shallot, honey, olive oil, salt, and pepper.  Toss kale in dressing to coat evenly.  The dressing will seem light, but the kale will wilt down to 1/2 its volume. 

Transfer kale to a lidded container and refrigerate overnight.  To serve put kale into a bowl and top with pomegranate seeds, parmesan cheese, and pine nuts.  Enjoy!!  Serves 8

Loaded Baked Potato and Chicken Casserole

While this dish may look like a lot of steps, it only took me about 30 minutes from the time I started to the time it was in the oven.  I had everything but the green onions on hand (luckily my neighbor bailed me out), and it was super delicious.  It was hard not to lick the plate clean!!

3-4 Medium russet potatoes, baked (I cooked mine in the microwave) and chopped into 1 inch cubes
1 lb Chicken - boneless skinless (I used tenders), cooked and sliced
6 Green onions
6 slices bacon cooked crisp and chopped
2 cups shredded cheddar cheese
1/2 cup heavy cream
1 tsp salt
1 tsp pepper
1 tsp garlic powder

Preheat oven to 425 degrees.  Layer 1/2 of the potatoes, chicken, bacon, green onions, and cheddar cheese into the bottom of a 9x13 pan.  Mix together the cream, salt, pepper, and garlic and pour half over the top the dish.  Layer the remaining 1/2 of all the ingredients and top with the remaining cream. 

Put into the oven and bake for about 30 minutes or until the cheese is golden brown and the cream is a thick sauce"ish" texture. 

ENJOY!!  Yum...so good!!