Cafe Rio Sweet Pork Burritos

My friend Megan Goodrich shared this recipe. She is addicted to Cafe Rio's sweet pork burritos and salad but she like me is cheap. She uses this recipe to make the burritos at home. Just a note it makes quite a bit, more then my family can eat at one time. So be prepared for lots of leftovers. I really like to use the pork roasts from costco. I hope you like it we sure do.

Megan’s Shredded Pork Burritos

3 lb pork roast
1 can Coke or Pepsi
1 c ketchup
5 T brown sugar

Cook roast until tender in crock pot. Shred meat. Place remaining
ingredients in a pan. Thicken with cornstarch. Replace sauce and meat
in crock pot. Cook on low for 1 hour or more or until ready to serve. Add about ½ cup chili sauce (buy on the pickle isle) just before serving.

Tortilla; Pork, Spanish rice, black beans, enchilada sauce, and cheese
(put in microwave to melt cheese for 30 seconds)

Greek Rice Salad

I love salad and in the summer when the house is hot I like to make a salad the main dish for dinner. This is the one I really like. I usually add whatever other veggies I have on hand, like green peppers, cucumbers or even carrots. My kids really like rice but are not so fond of salad dressing so I usually take some rice out before I add the dressing so that they will eat it better. Greek Rice Salad Source: USA Rice Federation. For more good-tasting rice recipes, go to www.usarice.com Yield: Makes 6 to 8 servings 3 cups cooked medium grain brown rice 1 cup red grape tomatoes; sliced in half 1/3 cup pitted Kalamata olives, sliced 1/4 cup Feta vinaigrette dressing Salt and freshly-ground pepper to taste Romaine leaves Combine rice, tomato halves, olives and vinaigrette in a large mixing bowl. Season with salt and pepper. Serve with whole Romaine leaves, which can be used like taco shells to hold filling. Alternatively, arrange Romaine leaves on a platter and place rice mixture on top of greens. Chill.

For an Italian Rice Salad, you might try substituting an Italian oil/vinegar-type dressing and green olives for the Feta vinaigrette dressing and the Kalamata olives.

Chicken Cordon Blue Casserol

In the summer we love to make dinner in the crock pot. This recipe is my very favorite it is easy and only takes a minuet to put together but it tastes heavenly.

Chicken Cordon Blue Casserole

Adapted from: “What’s for Dinner” by Jana Schofield

4 boneless chicken breasts

4 slices Swiss Cheese

4 slices of Ham

1 can cream of chicken soup

½ cup sour cream

10 saltine crackers or bread crumbs

2 Tbsp butter

½ tsp Paprika

½ tsp Garlic salt

Place chicken in crock pot dish sprayed with cooking spray. Layer Cheese on top of chicken followed by a layer of ham. Mix soup and sour cream together and spread on top of ham. Crush saltine cracker, melt butter. Toss the cracker crumbs in the melted butter and sprinkle on top of soup mixture. Cook for 6 hours on low. You can also cook in the oven at 350 for 45 minutes

Big Shells with Basil-Cheese Filling

When it's hot, we like to eat cool, light suppers. But I get tired of salads pretty fast. I stumbled on this unbaked cheese filling in a grilled eggplant recipe a few years ago. While, the egg plant didn't do much for me, I really liked the filling, since then we have used it as to stuff big shells. (I think they are officially called "jumbo shells".) The fresh basil in this really makes it, so I wouldn't recommend trying it with dried.

Big Shells with Basil-Cheese Filling

1/2 package of big shell pasta (about 20 shells), cooked and cooled (a wire rack works well)

12 1/2 oz. (1 1/2 cups) cottage cheese (or ricotta)
1 1/2 oz. (1/2 cup) Parmigiano-Reggiano cheese
2 Tbsp Basil, finely chopped
1/2 tsp. salt
1/4 tsp black pepper
3 oz mozzarella (optional)

Cook and cool the shells. A wire rack works well. Stir together the filling ingredients. Fill the shells with the filling. Serve with tomato sauce.

This BLOG

On the 4th of July our family went to Provo to see the Parade and fireworks, while we were there Trina Luke suggested that we have a family recipe exchange. She said she was always looking for something new to make and it would be a fun way to keep in touch. We discussed it (with the help of Nedra and Ava) and decided to give it a try.

We thought it would be easiest to assign each of the original brothers and sisters a month in which to post some recipes and then rotate through. To ensure that there is lots of good food for everyone, we've assigned the family of each of the original brothers and sisters a month in which we ask that they make a special effort to share a yummy treat with us.

Here is the schedule. (there is not order to it so I hope that is ok)
August: Nedra
September: Ava
October: Marla
November: Brent
December: Everyone Post your favorite Holiday recipes
January: Clarice
February: Neil
March: DeAnn
April: Keith
May: Byron
June: Alice
July: Everyone Post your favorite Summer Recipes

Please include labels when you post a recipe to help us all find what we're looking for. Here are some suggestions: main, vegetable, meat, side, dessert, breakfast, strawberries.

We would suggest that when you post your recipe you tell us a little about what is going on in your family. For example when posting Cinnamon Cake you could say "this is our top secrete cake recipe we always take to potlucks and church parties." We think this will be a fun way to hear from each other a little more ofter and hope you will give it a try. If you would like this blog can e-mail you whenever there is a new post. Please let up know what you think.