Sweet Pork
3-5 lb. pork roast (boneless pork loin recommended)
2 cups salsa (use Pace or one similiar, not the fresh salsa)
1 cup brown sugar
Place ingredients in a greased slow cooker. Cover and cook on low heat for 8-10 hours. Shred pork with a fork before serving. Keep lid off after shredding for about 15 minutes so juices will thicken.
Cilantro-Lime Rice
1 cup uncooked rice
1 teaspoon butter
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz.) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro
In a saucepan, combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar and cilantro. Pour over hot, cooked rice. (Carolyn- We actually thought it was too strong with the line juice, sugar and cilantro on top. So, we skipped that the second time we made it. But, try it both ways.)
Creamy Tomatillo Salad Dressing
1 cup sour cream
1 envelope Ranch salad dressing
1 1/2 envelope Fiesta Ranch salad dressing
6 tomatillos, husked and cut in half
1 clove garlic, minced
Juice from 2 limes, freshly squeezed
1 1/4 cup fresh chopped cilantro
Combine all ingredients in a blender. (Put the liquids in first!) Blend until smooth. Store in the refrigerator. Can be stored in an airtight container for up to 2 weeks. (Carolyn- I couldn't find the Fiesta Ranch- only the regular Ranch. So, I just used two packages of regular Ranch dressing.)
Black Beans
1 can black beans, drained and rinsed
1 1/3 cup tomato juice
2 cloves garlice, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro
In a skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice and salt. Continually stir until heat through. Just before serving, stir in the cilantro.
Recipes shared by Carolyn.
