Cafe Rio Pork

*Ignore the pot it's in -- I had DH remove it from the crockpot early, and was just heating it up on the stovetop!

I've never been to Utah. I'd never even heard of Cafe Rio until I started reading LeighAnne's blog.

But she talked about how delicious their food was so often, that when she finally posted a recipe for the pork they serve at the restaurant, I decided I had to try it (and the fact that it was a crockpot meal with only 3 ingredients didn't hurt either!)

This pork is the most amazing and delicious pork I think I've ever eaten. It's good plain, on salads, in quesedillas, in tacos, in burritos, on nachos -- just about anything you can think of.

This pork is THAT good.

Now, admittedly, I'm not really a pork-in-my-mexican-food kind of girl. I know its relatively common in REAL mexican, but I tend to stick to chicken and beef in my kind.

No longer. Now, it's this pork or nothing!

I honestly can't wait to make it again!!

Cafe Rio Pork

(your home based mom)

1-2 lb. pork tenderloin (I used just a standard pork roast. Really, it doesn't matter what you use -- the crockpot will make the meat juicy and tender anyway)
1 cup brown sugar
2 cups fresh salsa

Directions
- Mix sugar and salsa, pour over pork.

- Cook in crock pot for 8 hrs. on low.

- When done shred with two forks and return to juice in crock pot and allow liquid to absorb.

- Serve with tortillas and all the fixins!

Crockpot Orange-Apricot Pork Chops

I got this recipe from A Year of Crockpotting -- I'm always looking for crockpot meals we actually like, because they're super-convienent when DH or I have an evening work meeting or a busy schedule.

Unfortunately, I think I find more duds than recipes I like ;(

This recipe isn't a dud, per se, which is why I'm still writing about it. If you really like cinnamon, cloves, and ginger, you'll probably like this dish.

I, on the other hand, continually forget that I HATE cinnamon, cloves, and ginger, unless apple cider is involved.

Alas, we weren't big fans of this -- but I still think you should try it if you like the flavors above.

Crockpot Orange-Apricot Pork Chops

(A Year of Crockpotting)

6 pork chops (I used 4 large boneless ones)

1 cup apricot jam

3 tablespoons brown sugar

1 teaspoon kosher salt

1/2 teaspoon pepper

1/2 teaspoon cinnamon (I cut this down to 1/4 -- felt 1/2 was too much)

1/4 teaspoon ginger

1/4 teaspoon cloves

1 (11-ounce) can mandarin oranges (and juice!)

Directions

- Put pork chops into your crockpot.

- In a small bowl, combine jam, brown sugar, and spices.

- Spoon over pork chops.

- Add the entire can of mandarin oranges evenly over the top.

- Cover and cook on low for about 8 hours, or on high for about 4.

- Serve with rice to soak up the yummy juice.

Crockpot Ranch Pork Chops

Apologies for no pictures! It isn't a particularly photogenic, anyway...lol

These were actually really delicious. However, definately NOT low fat. I think you could tweak the recipe, though, to make it a little more figure friendly...



We'll be making these again! It's a great recipe when you've got that lonely set of pork chops in the fridge or freezer and can't figure out what to do with them.



My only comments are that a)you really don't NEED the full 8 ounces of cream cheese. My leftover 4 oz. was fine. and b) Even with thinning out the sauce before I cooked it, I found myself adding a little more milk at the end of cooking, because I thought the sauce was still a little thick.



Crockpot Ranch Pork Chops

(A mixture of Picky Palate and La Fuji Mama's recipes)



1 can Cream of Chicken soup

3-8 ounces of cream cheese (this depends on your preference. I had 4 oz. left from a previous recipe, so I just added that instead of the full 8 oz)

1 packet (0.4-oz.) of Ranch dressing mix

4 Tbsp. butter

4-5 pork chops



Directions

- Put butter and cream cheese in a bowl, and microwave for 1-2 minutes to soften the cream cheese and melt the butter

- Add cream of chicken soup and Ranch dressing mix and mix until ingredients are somewhat blended together (it's okay if it's a bit chunky)

- At this point if you desire a thinner sauce, add 1/2 cup of milk and mix (I did this because I wanted more of a gravy consistency)

- Place pork chops in bottom of crockpot and pour mixture over the top

- Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours), until the meat is tender and easily pulls away from the bone or breaks apart

- (The edges may start to get very brown towards the end of cooking time--don't worry, that's normal!)

- Serve over rice.

Crockpot French Dip Sandwiches

I saw this recipe from a nestie a few weeks ago -- if it was you, let me know! I didn't write your name down!

It was so easy, I didn't even write the recipe down -- my kind of meal. Especially during the week!

DH and I really enjoyed these sandwiches and we'll definately add them to our rotation. Especially since they're crockpot-based -- which means dinner is basically ready when I get home. Woohoo!

Again, though, we ate them and I totally forgot to take pictures. Next time!

French Dip Sandwiches

2 lb. beef roast
1 packet dry onion soup mix
1 can Progresso French Onion Soup
2 beef bullion cubes

Rolls
Sliced provolone cheese

Directions
- Place the beef roast, onion soup mix, can of soup, and beef bullion in a crockpot
- Cook on low for at least 6 hours
- Slice (or shred) the meat, reserving the juices in the bottom of the crockpot

- Toast the rolls, add meat and provolone, and slip under the broiler for a few seconds to melt the cheese
- Serve with juices for dipping.

Pulled Pork - Revisited

A few months ago, I made pulled pork, using the root-beer-and-crock-pot method. And it was good...but it wasn't to die for, like I wanted it to be.

A little research produced a tasty-sounding spice rub on The Way the Cookie Crumbles -- and I was off!

I used TWTCC's spice rub recipe as a base, but since my roast was a wee little 2 pounder, and hers was waddling into the 8-10 pound arena, I cut the amounts.

Pulled Pork (The Better Version)

1 pork roast (any size you want -- I make small ones because it's just me and DH)

Spice Rub

1/2 tablespoon ground black pepper

1 teaspoon cayenne pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dark brown sugar
1/2 tablespoon dried oregano
2 tablespoons paprika
1 tablespoon table salt
1/2 tablespoon granulated sugar

Favorite BBQ Sauce

Water

Directions

- Rinse and pat dry your roast

- Rub the spices all over it. Really get in there. Love the roast (seriously, it makes a difference)

- Toss the roast in your crock pot, along with about 1 cup of water

- Cook it however you want -- 4-6 hours on high, or 8-10 on low. 

- When it's done, pull the pork out onto a cutting board and let rest 10 minutes, then shred it, using 2 forks

- Empty juices from the crock pot into a container, and return the shredded pork to the crock pot, turned on "warm" or "low"

- Gently re-introduce a little of the juice you set aside in the container. Start with 1/4 cup, mix it in, and if it looks dry, add a wee bit more.

- Mix in about half the amount of BBQ sauce you want to use. TWTCC recommends 2 cups total, but I never measure.

- Leave the meat on warm with the juices and BBQ mixture for about an hour

- Serve up on buns with extra BBQ sauce if so desired.

Roast Beef Blintzes

This is another recipe my DH has requested, and that his grandmother used to make. I really love these -- they're just delicious!

The roast beef and onion combo inside the delicate crepe is probably the "lightest" feeling beef dish I've ever eaten.

And, of course, sour cream never hurt anyone!

Roast Beef Blintzes

(My recipe)

Crepes:

2 eggs

1 teaspoon salt

1 cup milk

1 cup all-purpose flour

Directions

- Place eggs in a small bowl and whisk well

- Add salt and milk

- Add flour gradually, stirring to make a smooth batter (You should do this by hand...the batter is thin enough that the KitchenAid isn't needed)

- Heat a non-stick skillet until it is hot (Work over medium-high/high heat)

- Using a quarter cup measure, pour 2-3 tablespoons of the batter into a skillet and work quickly: Tilt the skillet so that the batter covers the bottom. When the bottom of the crepe is golden, flip over and cook the other side.

- Recipe makes 9-10 thin crepes.

Notes

I can't cook crepes to save my life. Not even 8 years of french, being forced to try and make them EVERY YEAR in class, gave me the skill. I also can't cook pancakes. I have no idea why.

So my DH is responsible for all of the crepe-and-pancake-making that occurs in our household. *Tips hat to DH* Thanks!

Roast Beef Filling

1 medium onion, finely diced

1 1lb beef roast

2 teaspoons salt (or to taste)

1 teaspoon pepper (or to taste)

1 cup beef broth

Directions

- Lightly salt and pepper each side of the roast

- Add it to a hot skillet and sear both sides (about 3 minutes each)

- Meanwhile, add diced onion and 1 cup beef broth to your crockpot

- Add the seared roast to the crockpot and cook on high 4-6 hours, or low 8-10 hours

- Remove the roast and shred the meat, using two forks

- Add the meat back to the crock pot, mixing together the shredded beef and onion

- (You may want to drain out some of the juice -- you don't need a really wet beef to make these)

Assembly

- Lay out a crepe and add 1-2 tablespoons beef/onion mixture to the middle of the crepe.

- Fold the crepe around the meat -- you can fold it like a burrito, or, you can fold in each of the sides, then fold in the top and bottom, making a square

- Sit them seam-side down

-Heat a skillet with 1 tablespoon butter

- Add all of the filled crepes, seam side down, and brown the bottom, searing them shut. Then flip them over and brown the top.

Serve warm, with a dollop of sour cream!

Root Beer Pulled Pork BBQ Sandwiches

This recipe floats around the internet -- I've seen it dozens of places. The root beer doesn't really flavor the meat -- it just keeps it nice and moist.

Since Dave LOVES BBQ, I figured I'd give this one a try...it's very good! And since it's a crockpot meal, it's essentially done by the time you get home from work.

Root Beer Pulled Pork
(Source Unknown)
Makes 10-12 hamburger roll-sized sandwiches


2 lb. boneless pork (reccommend pork roast or loin, but chops work if you have them!)
1-12 oz. root beer
1 bottle of your favorite BBQ sauce


Directions
- Place pork in the crockpot, and pour the 12 oz. root beer over it.
- Put the lid in place, and turn the crockpot on low for 7-8 hours.
- Once the meat is cooked, remove the roast from the crockpot, and, using two forks, shred the meat.
- Carefully pour the leftover root beer out of the crockpot, and put the shredded meat back in.
- Pour the BBQ sauce over the meat, stir to combine
- Toast the rolls, then top with heaping mounds of BBQ pork

Freezing February? Beef Stew is the answer!

What is better in blustery, cold February than a hearty stew? I wanted one that I could make in the crockpot, and the ladies at What's Cooking on TheNest served up this delicious recipe!
I'm posting the version I made, but I'll notate the changes I made to it.

Beef Stew
(Original recipe provided by veniceforever on 'What's Cooking')

1.5 lbs. beef chuck roast, trimmed and cut into 1 1/2 in. cubes (*hint: freeze the meat for 10 minutes before cutting..it makes cubing SO much easier!)
1 medium onion, chopped coarse
1 medium garlic cloves, minced (*I used already-minced garlic you can buy at the store because I had it on hand)
1.5 tbsp all-purpose flour
1 can beef broth
2 cans low-sodium chicken broth
2 beef bullion cubes
1 bay leaf
1/2 tsp. dried thyme
4 medium potatoes (red are best -- I had yukon gold on hand)
2 large carrots, peeled and sliced 1/4 inch. thick rounds
1 c. frozen peas (I omitted these -- my poor DH hates peas)
1/4 cup minced parsley (optional -- I didn't have any so I left it out)

Directions

- dry beef thoroughly and season with salt and pepper.
- place all ingredients except for the peas and parsley in the crockpot. Cook on low for 6-8 hours, or, on high for 4-6.
- add the peas and parsley and cook for another hour, or until peas are tender.

**This made enough for us to eat it (2 of us) twice, with some left over for lunch! I served it simply with crusty bread to dip in the juice...Yum!

Beef stew -- prior to cooking!