Broccoli Beef

Broccoli Beef
submitted by Erin

¼ c. low sodium soy sauce (I just use regular)
1 T. chunky peanut butter
½ c. water
1 T. cornstarch
2 tsp vinegar
¼ tsp pepper
1/8 tsp powdered ginger
½ tsp garlic powder
½ tsp onion powder
2 T. oil
½ lb (or more) diced or cubed beef, chicken, or pork (I’ve tried pork chops & beef)
2 c. broccoli cut into small pieces
steamed rice

In a small bowl, combine the soy sauce, peanut butter, water, cornstarch, vinegar, pepper, ginger, garlic powder, and onion powder. Mix well and set aside. In large skillet or wok, heat the oil. Add beef and cook, stirring constantly, for 2-3 minutes. Add the broccoli, and cook for another 3-4 minutes (or until meat and broccoli are almost done), stirring constantly. Add the sauce and mix thoroughly, then continue to stir until the sauce thickens. Serve over steamed rice.

Chili Verde-crockpot

Chili Verde
submitted by Erin

3 pounds pork roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, I always double the remaining ingredients)
1 onion chopped
3 cloves garlic crushed
1 10oz can green enchilada sauce
1 4oz can diced green chilis
1 14oz can diced tomatoes with chilis
2 chicken bouillon cubes
½ tsp cumin
½ tsp oregano
¼ tsp pepper

This is how I made it. I'll include the original instructions too, so you can choose your method. In a large heavy pot, over medium heat, brown meat, then add onion and garlic and saute a few minutes. Place in crockpot. Stir in the rest of the ingredients, cover and cook on low for 7-8 hours. 1 hour before serving, remove roast and set aside. Strain out the onions and tomatoes as much as possible and put with the roast. Pour remaining liquid into a large saucepan. (I place the roast and strained solids back into the crockpot, TURNED OFF, with the lid on to keep warm.) Bring the liquids to a boil on the stove, and simmer for 45 minutes to an hour, stirring every now and then, until considerably reduced. The point is to concentrate all the liquids to make a thicker sauce. This is a very important step, because all the flavor is in this liquid, and you want to preserve all that flavor for the meat. Plus, I don't like meat too liquid-y or else it runs out the back of the burritos. (You could also opt to drain the tomatoes at the beginning to make this step go faster.) Mix the thickened sauce into the shredded meat and serve. Serve with warm tortillas, Monterey Jack cheese (monterey pepper jack is good too), cilantro, diced tomatoes, and lettuce. You can also served it with sour cream and chopped red onion.

Original instructions say: Cube roast. In a large heavy pot, over medium heat, brown meat, then add onion, garlic and ½ cup water with the bouillon cubes. Cover for 15-20 minutes then stir, getting all the brown bits off the side of the pan. Stir in the rest of the ingredients, cover and cook on low for 2-4 hours (or in oven at 300°).
Posted by Erin at 7:14 PM 6 comments
Labels: crockpot, Erin, Main dish, mexican

Breakfast PIzza

My kids will also request it for their birthday breakfast. The best part of it is you can prepare most of it the night before so you don’t have to spend a lot of time in the kitchen in the morning.

Breakfast Pizza

1 lb. pork sausage (I use Jimmy Dean regular or maple)

1 pkg. (8) refrigerated crescent rolls

1 cup frozen loose pack hash brown potatoes, thawed (I put in the refrigerator and let thaw overnight)

1 cup shredded cheddar cheese

5 eggs

1/4 cup milk

1/2 tsp. salt

1/8 tsp. pepper

2 Tbsp. grated Parmesan cheese (I use Kraft)

Cook sausage until well browned, drain fat. Separate crescent dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press over bottom and up sides to form a crust; seal perforations (important) Spoon sausage over the crust. Sprinkle with potatoes and top with cheddar cheese. (You can make it to this point the night ahead of time, cover with plastic and refrigerate)

In a bowl beat together eggs, milk, salt and pepper. Pour over crust in the middle - it will seep out to the edges on its own. If you pour it near the edges it may overflow. Sprinkle with Parmesan cheese over all. Bake at 375 oven for 25-30 minutes.

Popularity: 22% [?]

Share and Enjoy: These icons link to social bookmarking sites where readers can share and discover new web pages

Cafe Rio

I hope you enjoy dinner Cafe Rio Style as much as I do!

Sweet Pork

1-2 lb. pork tenderloin (I have used inexpensive pork carnitas also - available at Winco)

1 cup brown sugar

2 cups fresh salsa

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!

Green Chile Rice (Serves 6)

1 cup rice

2 cups chicken broth

4 oz. green chiles

1 sm. onion, diced

1/3 cup fresh cilantro

1 tsp. oregano

1/2 tsp. salt

1-2 tsp. cumin

3 green onions.

Mix together and pour into greased 9 x 13 pan. Bake in the oven for 1 hour or until rice is done at 350.

Cilantro Salad Dressing (This gets rave reviews everytime I serve it)

1 pkg. Hidden Valley Ranch Dressing (dry mix)

1 cup buttermilk

1/2- 1/3 bunch of cilantro, chopped

1/2 - 1 small jalapeno (remove seed)

1 cup mayo

1 tsp. lime juice

1-2 tomatillos (remove outer papery skin)

1 garlic clove

Blend all ingredients in blender!

Cranberry Pork Roast

3 lb rolled pork loin roast
1/2 t salt
1/4 t pepper
16 oz can whole berry cranberry sauce
1/4 cup honey
1 t grated orange peel
1/8 t ground cloves
1/8 t ground nutmeg
cut roast in half, place in slow cooker. sprinkle with salt/pepper. combine remaining ingredients, pour over roast. cook on low 4-5 hours. let stand 10 minutes before slicing.

Maple Brown Sugar Bacon

Maple Brown Sugar Bacon


12 strips applewood smoked bacon

¼ Cup pure maple syrup

¼ Cup brown sugar






1. Preheat oven to 350 degrees F. Spray an oven safe cooling rack with non stick cooking spray and place over a rimmed baking sheet. Place strips of bacon onto cooling rack and brush maple syrup evenly over each strip. Take pinches of brown sugar and sprinkle evenly over each strip of bacon. Bake for 30-40 minutes or until browned and crisped to your desire. I went closer to 40 minutes for a real crispy strip. Enjoy!

Cafe Rio Pork

Recipe from Heather Wilson
Cafe Rio Pork:
12 oz. La Victoria Taco Sauce (red)
20 oz. Coke
5-6 lb porkloin
1 c. brown sugar
1 tsp. cumin

place in crockpot and cook

Jen's Pork:
Porkloin
1 bottle salsa
1 bottle small A1 steak sauce
1 can green chilis
juice of 2 limes

place in crockpot and cook 12 hours (or until done)




*****Ive tried both of these and they are both tasty! The first one is a little sweeter while the bottom one is a little spicier. Just depends on what you are in the mood for.