Lumberjack Chili

My friend Stephanie shared this chili recipe with me and my family LOVES it!!  The name seriously bumps it up a notch...what boy wouldn't be excited to eat "lumberjack" chili?!  It sounds so manly!  So much better than plain old chili, right?  Kids are so funny:)  Let me tell you though, even without the cool name this chili is fantastic!  This recipe has no sugar in it or ketchup, making it less sweet and more savory.  I like to use a combination of ground beef and ground pork and we prefer smaller beans like chili beans or pintos instead of Kidney.  Such a great hearty chili recipe for a cold winter night and so nice to be able to throw it in the crockpot if you want!

Lumberjack Chili

Author: Melanie

Recipe Source: slightly adapted from Cooking with Ruthie *if you don't want to use your slow cooker. Simply follow instructions but put in large pot on the stove and simmer covered for 1 hour or so until all the flavor meld and veggies are soft. Stir occasionally and serve!

Ingredients

• 2 pounds of ground beef (or 1/2 ground pork)


• 1 large onion, chopped


• ½ green bell pepper, diced


• 2 cloves garlic minced


• 2 stalks celery, sliced


• 1 (46 oz) can tomato juice


• 1 (15 oz) can diced tomatoes


• 2 (15 oz) cans red kidney beans or chili or pinto beans (or a mix)


• 2 Tbsp chili powder


• 1 tsp garlic powder


• 1 tsp salt


• 1 tsp Italian seasoning


• ½ tsp pepper


• Garnish:


• shredded cheddar cheese


• frito corn chips

Instructions

1. Saute onions and beef/pork, drain well.


2. Combine all ingredients in slow cooker.


3. Cook for 3 hours on high or 6 hours on low.


4. Serve with shredded cheddar cheese and frito corn chips.


5. Enjoy!

3.2.1311

 

Dijon, Maple and Brown Sugar Pork Tenderloin

This is such a unique pork tenderloin recipe.  I love the combination of flavors.  The maple, brown sugar, dijon mustard, and honey really compliment each other with underlying hints of balsamic, garlic and thyme.  What an unlikely group of ingredients, right?  But guess what?  They work.  They more than work.  This recipe is fabulous!  I changed the cooking time to 6-7 hours, because in my experience the 7-9 hours that is recommended for crockpot recipes makes pork tenderloin dry and little overcooked.  I also prefer sauces and gravies thickened with flour, so I used flour instead of cornstarch.  We invited my parents over for dinner the night we had this roast, and we got rave reviews from all.  Definitely a recipe I will be making again and again.

Dijon, Maple and Brown Sugar Pork Tenderloin

Author: Mindy

*Never add flour directly to your drippings/juices as this can cause lumpy sauces/gravy.

Ingredients

• 2 lbs pork tenderloin (I used 2 that were about 1 pound each)


• salt and pepper to taste


• 1 clove garlic, minced


• 2 tablespoons maple syrup


• 1/4 cup Dijon mustard


• 2 tablespoons honey


• 2 tablespoons brown sugar


• 1 tablespoon balsamic vinegar (or cider vinegar works too)


• 1/2 teaspoon dried leaf thyme, crumbled


• flour and cold water for thickening juices into sauce (or 1 tablespoon cornstarch and 1 tablespoon water)

Instructions

1. Sprinkle tenderloins lightly with salt and pepper.


2. Place pork in a slow cooker sprayed with non-stick cooking spray.


3. Combine garlic, maple syrup, mustard, honey, brown sugar, vinegar, and thyme; pour over the pork. Turn pork to coat thoroughly.


4. Cover and cook on LOW for 6-7 hours, or on HIGH for 3 to 4 hours.


5. Remove pork to a plate, cover with foil, and keep warm.


6. Pour the juices into a saucepan and bring to a boil over medium heat.


7. Combine flour and cold water; whisk a little at a time into the juices and stir until thickened.  I usually start with 2-3 tablespoons of flour in 1/2-1 cup of cold water.  I just add until the sauce is the right thickness depending on the amount of juices/dripping being used.  Don't worry if you don't use all of the flour/water*.


8. Serve the pork sliced with the thickened juices.  (If desired, use conrstarch instead of flour.


9. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve over pork as directed).

3.2.2802

Recipe adapted from: Six Sisters' Stuff

Beef Stroganoff

This is the best beef stroganoff I’ve had.  I’ve made lots of different recipes – some with gravy packets, some with sour cream, some with soup, and some without any processed ingredients in it at all.  This one is the best.  I hardly EVER cook with processed foods like cream of mushroom soups (I don’t particularly even like the taste of them), but there are a few select recipes that I use them for, and this is one of them.  It is really good.
Your cut of meat will make all the difference in this recipe.  My last roast turned out fabulous and was labeled ‘underblade’ (regularly $4.99/lb although I bought it on sale). Just remember this rule of thumb: your roast needs to have some fat marbling in it if you want it to be tender and fall apart after cooking. Ask your meat department for help if you don’t know what cut to buy.  Don’t use a Bottom Round or Top Round roast as they are too lean and will most likely turn out dry.
Be sure to not over-stir the meat when you are adding the remaining ingredients.  I mixed it up a little too much this last time; usually we like the meat to be a little chunkier than what is pictured. (It still tasted great, though.)  I served this on Fathers Day recently and of course it was a hit.  I hope you enjoy!

Beef Stroganoff
Submitted by Erin ~ The Sisters Cafe

2 lb Beef Chuck Pot Roast
1 ½ T. beef bouillon
2 T. Worcestershire sauce
2 T. water
1 medium diced onion
9 oz sliced FRESH mushrooms
1 can cream of golden mushroom soup
8-oz softened Neufchatel cream cheese
noodles

Combine roast, bouillon, Worcestershire sauce, and water in a crockpot. Cook on low for 5 hours.  In a bowl, mix together the onion, fresh mushrooms, and can of soup and then gently stir into the crockpot, breaking up the meat into very large pieces, and cook on high for 2 hours.  Carefully stir in the cream cheese without over mixing the meat – you want to keep the meat in bite-sized chunks rather than have it all shredded up.  Serve over noodles.

Recipe Source: adapted from this allrecipes.com recipe.

Kalua Pork

Kalua pork is a serious favorite around our house.  If you haven't tried it yet, you've just got to... and soon!  My mom made Kalua pork from time to time growing up, and I loved it... but I had kind of forgotten about it until my own family moved in next to a Hawaiian family five  years ago.  The Wongs have thrown a Luau from time to time, and my husband and I fell in love with their Kalua pork.  After five long years, I've finally finagled the recipe out of them.   Okay, okay.  I'm pretty sure they would have given it to me any time I asked!  This recipe is for the crockpot - my favorite!  And I've doubled and halved the recipe, which both work out fabulously.  This pork freezes amazingly, and the leftovers make great burritos, salads, and sandwiches.  But I have to admit my favorite is still to eat it with coconut rice and fresh fruit.  With warm, sunny days around the corner, I'm thinking Luaus and Kalua Pork all summer long!

Kalua Pork
Submitted by Mindy ~ The Sisters Cafe

 6 lb pork butt roast
1 1/2 Tablespoons Hawaiian Sea Salt (can substitute regular sea salt)
1-1 1/2 Tablespoons Liquid Smoke

Pierce pork all over with a carving knife.  Rub salt all over the roast, then rub with liquid smoke.  Place in the crockpot on low for 16-20 hours, turning once during cooking time (if you are short on time I think the pork is still good starting at about 8 hours).  Remove from the crockpot and shred , adding the drippings back in to moisten the meat.

Crockpot Chicken Quesadillas

I don't know about you, but I am still unwinding from all the bustle and fun of the holidays.  We haven't been "out" on purpose for the past three weeks, and it's been heavenly!  In my opinion, January is for snuggling up with warm cups of hot cocoa in front of fires and reading books... interspersed with movies watched under piles of quilts with big bowls of popcorn!  Of course, the reality of January includes a lot of cleaning up, organizing, and catching up, too.  So I've found myself drawn to low prep dinners that everyone will eat without much fuss.  These quesadillas definitely fit the bill.  Throw a few ingredients in the crockpot tomorrow and take a few moments out to enjoy a little peace, right?  And don't worry, even though they include a jalapeno and green chiles, they really aren't too spicy.

Crockpot Chicken Quesadillas
Submitted by Mindy ~ The Sisters Cafe

4 chicken breasts
1 14 ounce can diced tomatoes
1  small can green chilies
1 jalapeno diced
8 ounces cream cheese

Combine all ingredients in crockpot and heat on low for 6-8 hours (or high for 3-4 hours).  When the chicken is cooked, shred with a fork and return to the crockpot.  Keep on low until you are ready to make quesadillas.

To make quesadillas: Heat skillet and drizzle with a small amount of olive oil, then sprinkle with sea salt.  Warm each tortilla in the oil and salt .  Sprinkle cheddar cheese on tortilla, add chicken and black bean.  Top with another tortilla and cook for 2 minutes on each side.  Serve with sour cream, cilantro and diced fresh tomatoes.

Recipe Source: When Life Gives You Kids by Lemon Poppy

Crockpot Taco Soup and... a Giveaway Winner!!

Hey Everyone!  We are excited to announce the winner of our Giveaway:
Congratulations to The Kimber Crew!
Email Mindy at mindysterzer@msn.com, and you will soon receive these three fun cookbooks in the mail:  "When Life Gives You Lemons," "When Life  Gives Your Friends," and "When Life Gives You a Chocolate Craving."  We hope you enjoy them as much as we have!
If anyone would like to order one of these cute books, you can pick them up at Tai Pan or order them on www.lemonpoppycake.com for $8.99 each.
Thank you for all your comments!

Now for a delicious Taco Soup recipe... For those of you who left comments with the idea of, "When Life Gives You a Crockpot," you might be particularly interested in this one. :)   When it's cold outside, and you are busy all day, this is the happiest thing to come home to at dinner time!  It's delicious!

Crockpot Taco Soup
Submitted by Erin  ~  The Sisters Cafe
Printable Recipe here

½ to 1 lb ground beef

Taco seasoning packet (the equivalent of 1/4 cup seasoning)

½ to 1 cup chopped onions

garlic (either a clove or a sprinkle of garlic powder)

crushed red pepper

salt and pepper

1 can Kidney Beans (well drained) or any kind of beans

1 can Black or Pinto beans (well drained) or any kind of beans

1 can Corn (may be frozen or canned)

1 can Green Beans (may be frozen or canned)

1 can Stewed tomatoes (cut up to bite sized pieces)

Brown ground beef and onions. Drain off fat. Stir in Taco Seasoning packet. Add garlic and a sprinkling of crushed red pepper. Put in a crock pot with some salt and pepper. Add the contents of the five cans to the crockpot. Add enough water so that the water level reaches the bottom of the mountain of ingredients. (Maybe a cup or so, I can’t really remember. And it’s not an exact science. You want it to be thicker than how you will want it when you serve it. The ingredients should not even be close to being covered in water.)  Add beef bouillon (1 tsp for ever cup of water added). Leave in the crock pot all day.

Tomato Basil Parmesan Soup

This is a super yummy and hearty twist on homemade tomato soup.  I loved all the extra veggies in it!  I took a short cut since the veggies were to be finely diced, and I used my food processor.  It made an easy recipe even easier.  We had it on a rainy day with hot rolls from the oven, and it just hit the spot.

Tomato Basil Parmesan Soup
Submitted by Mindy ~ The Sisters Cafe

Printable recipe here

2 (14oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano or 1 Tbsp fresh oregano
1 Tbsp dried basil or 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp salt
1/2 tsp black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes.  Slowly stir in 1 cup hot soup from the slow cooker.  Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker.  Stir and add Parmesan cheese, warmed half and half, salt and pepper.  Cover and cook on low for another hour until ready to serve.  I like to puree the soup in the blender at this point for a smoother consistency.  (Remember to remove the bay leaf before blending.) Garnish with Parmesan cheese and freshly ground black pepper to taste.

Adapted from: 365daysofcrockpot.com

Creamy Potato Leek Soup

I have never cooked with leeks before but they always looked so unique and fun... so when I saw this recipe I wanted to try it out. Well, for those of you that haven't been introduced to the leek, let me tell you, they are fabulous! My husband (no potato or soup lover) raved about this soup - he loved the flavor of the leeks. The grated sharp cheddar and crumbled bacon on top didn't hurt either! :) This soup is hearty and delicious - and best of all, it is cooked in the crockpot!

Creamy Potato Leek Soup

submitted by Brittany at www.thesisterscafe.com

printable recipe here

6 medium potatoes, peeled and diced

2 leeks, washed, sliced, including white and light green parts

1 cup chopped onion

1 carrot, sliced

1 stalk of celery, sliced

4 cups chicken broth

1 Tb dried parsley flakes

1 tsp garlic salt

2 Tb butter

12 oz. can evaporated milk

12 oz. bacon, cooked and crumbled

sharp cheddar cheese, shredded

chives, chopped - optional

Combine everything except last 4 ingredients in crockpot. Cook on low 7-9 hours or on high 3-4 hours. Stir in the can of evaporated milk the last 45 minutes. Serve hot topped with bacon, cheddar, and chives. (If you have a family that loves bacon, like mine, then you might want to stir in the bacon at the end too... otherwise you might run out fast!)

4 Packet Roast

I love this dinner.  Does it get easier than dumping a roast, seasoning packets and some carrots in a crockpot?  And it is SO good!  The last time I made this, my hungry husband snitched a bite of the meat after about 5 hours in the crockpot and said, "This roast is awesome.  Let's eat right now."  I backed him off the roast and forced him to wait while I made Wonderful Mashed Potatoes and a salad.  I couldn't make him wait for gravy, which was okay because that recipe for mashed potatoes can stand alone (and we both ended up augmenting a little with the drippings since they were so good!)  This roast was moose, but I have also made it with elk and beef.  All are great.  You can do a 3 packet roast and leave out the onion soup mix, but while it is still tasty.... it just isn't as good as with.  So I would suggest all 4 packets if you've got them!  Oh, and once we tried using a bottle of Italian dressing since we didn't have a dry packet of it... it also wasn't as good.  So I would stick with just the seasoning packets, and you shouldn't go awry!

4 Packet Roast

Submitted by Mindy ~ The Sisters Cafe

Printer Friendly Version

Ingredients:
1 packet ranch dressing mix
1 packet brown gravy mix

1 packet Italian salad dressing mix
1 packet onion soup mix
1 roast of choice
1/2-3/4 cup of water
assorted veggies if desired (I like carrots the best, but I often use cubed potatoes and onion wedges, as well)

Place roast in crockpot.  Arrange vegetables around the roast if being used.  Sprinkle the mix packets over the roast.  Pour water around the roast.  Cook on low for 6-8 hours.

Sweet and Spicy Crockpot Chicken

This is one of my favorite dinners because it is soo easy and really tasty! Perfect for a busy night or a day that you don't want to spend cooking in the kitchen. We love it in burritos, quesadillas, nachos and taco salad. I love that the recipe is so simple and uses ingredients that I always have on hand. Hope you enjoy!

Sweet and Spicy Slow Cooker Chicken
submitted by Melanie recipe from Prudence Pennywise
Printable recipe here

*Note: If you don't want the finished shredded chicken mixture to be quite as "wet", slightly drain the tomatoes before using them. Also, I nearly always double or triple this recipe because it freezes so well.

*Serves 4
1 pound (about 2) boneless, skinless chicken breasts
1 (14-ounce) can petite or regular diced tomatoes, undrained
1/3 cup brown sugar
1/4 teaspoon crushed red pepper flakes (add more if you like extra heat - with this amount it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness)

Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours. Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce. Season with salt and pepper to taste. Serve in flour tortillas or over tortilla chips with toppings of choice: lettuce, sour cream, cheese, avocados, etc.

* This is a great Freezer Meal: I freeze the leftovers and let thaw in the refrigerator overnight before serving the next day. Reheat and serve. Easy!

Frank's Red Hot Chicken Salad

This is sooooo yummy. I'm telling you. AWESOME. So I went to my friends house for dinner a month ago and she served this delicious chicken taco salad. I asked her how she made the chicken and guess what? Two ingredients: chicken and Franks Red Hot Sauce. I should have known! Her husband is obsessed with this sauce. I've never had it before, but after eating this, I'm a fan too. Anyway, you just put those two magical ingredients together in the crockpot and push "on". Can it get easier than this?? Anyway, I served it for my family tonight and yet again got rave reviews (from myself included :) ) . Thank you MELODY! You rock!

Frank's Red Hot Chicken Salad
submitted by Erin ~ www.thesisterscafe.com

12 oz bottle Frank's Red Hot Sauce (Original, cayenne pepper sauce)
1 bag of chicken breasts (3 lb)

tortilla chips
lettuce
tomatoes
shredded cheese
homemade guacamole
ranch or bleu cheese salad dressing

Dump bag of frozen chicken breasts in the crockpot. Pour bottle of hot sauce over chicken. Cook on Low for 7 or 8 hours. At dinner time, take breasts out of the liquid and shred. Serve on a bed of tortilla chips along with other ingredients. YUM!

In case you need a visual, this is what the bottle of Franks Red Hot Sauce looks like:

Brown Sugar Ham and Beans

This is my Mom's (originally Grandma's) "Ham Bone Soup" recipe. I had to spruce up the name since that boring old thing doesn't even begin to describe how yummy this recipe is! I don't even know what to say about this soup..... it is mouth-watering, to-die-for delicious. I love love love it and every time I make it I horde the leftovers. Are you getting the picture yet?! :)I think there is something addictive in it too because my husband is starting to get as obsessed with it as I am! It is by no means healthy (definitely a special meal at our house) and has deceptively simple ingredients. Honestly, if I hadn't eaten this a million times (and savored every single bite) I wouldn't believe that it would be that good. It's one of those things you better take my word for. (The poor thing is not very photogenic either but I did my best!)

Brown Sugar Ham and Bean Soup

submitted by Brittany ~ www.thesisterscafe.com

printable recipe

1 lb navy beans, soaked overnight

1 meaty ham bone

1 small onion, chopped finely

1 cup cream

1/2 tsp dry mustard

1/8 tsp ginger powder

1-2 cups brown sugar (I think 1 cup well packed is plenty!)

Place navy beans and ham bone in crock pot and fill with enough water to cover beans and most of ham bone. Cook on low for 3-4 hours. Add remaining ingredients and cook an additional 2-4 hours. Take bone out and shred remaining meat off bone and add to soup. Serve with a crusty loaf of bread and a salad. Delicious.

Cranberry Pork Roast

I saw this recipe on two blogs (A Year of Slow Cooking, then Recipe Corner) in December, and decided that if it got two sets of great reviews... it was definitely worth trying. I am always looking for easy dinners, and this one sounded like a fun change from the regular old roast we usually have. I have made it twice now and thought it was wonderful both times. The first time, I used a combination of white tail deer and mule deer meat I had in my freezer. It was really good. The second time I made it, I used pork... and I have to say it was way better. There is just something about a sweet sauce that calls for pork! This tender, juicy roast was a big hit at my house. My one year old, who usually isn't much of a meat eater, was scarfing it down and yelling for more. :) We ate the leftovers on salad and wrapped up in tortillas with burrito toppings. Super good!

Cranberry Roast
Submitted by Mindy ~ The Sisters Cafe

1/2 onion, thinly sliced
1, 2-4 lb roast (I used pork in the picture above)
2 Tbsp. soy sauce
1 can whole berry cranberry sauce
salt and pepper

Place the rings of onion in the crock pot. Sprinkle the roast with salt and pepper to taste (I really didn't put much salt on). Place the roast on top of the onions. Next add the 2 Tbsp. of soy sauce, just pouring over the top of the roast. Dispense the cranberry sauce on top of the roast. Cook on low for 6 hours. About one hour before serving, shred the pork with two forks. That way it will soak up all the juices and be tender, delicious when you serve it.

Recipe Source: Recipe Corner and A Year of Slow Cooking

Autumn Harvest Pork Roast

I love the autumn. Any time the seasons change it is exciting but this is my favorite because the holidays are beginning! It also means more baking and cooking especially of fall-themed foods...which I love! This is one of my hubby's favorite dinners. I got this recipe years ago in a cookbook Melanie gave me compiled from a lot of her neighbors and friends. I often get my favorite recipes from those kinds of cookbooks! This pork roast is perfect for when the cold weather starts rolling in with its squash, apples and spices. I almost love making it more for the wonderful scents that fill the house while it cooks! I have changed the original recipe slightly only to add the squash and apples at the end. Otherwise they get too soft for my taste. Hope you all enjoy and Happy Autumn!!
Autumn Harvest Pork
submitted by Brittany

1 cup cider or apple juice
1.5-2 lb pork loin roast
kosher salt
freshly ground pepper
2 large apples, peeled and cubed (Granny Smith or other tart variety)
1 1/2 whole butternut squash, peeled and cubed
1/2 cup brown sugar
1/4 tsp cinnamon
1/4 tsp dried thyme
1/4 tsp dried sage

Heat cider in deep skillet on medium-high heat. Sear pork loin on all sides in cider. Sprinkle meat with salt and pepper on all sides and place in crock pot, along with juices. Cook on low for 5-6 hours. Combine apples and squash in large bowl. Sprinkle with brown sugar and herbs, stirring to coat well. One or two hours before roast is done, arrange the squash and apples around the pork loin. Continue to cook on low for the remainder of time and until squash/apples are desired tenderness. Remove pork from crock pot, cover with foil, and let stand 10-15 minutes before serving.

Crockpot Beef Stew

This is deliciously hearty and tasty. Perfect for a cold winter night... or a thunderstorm, in this case, which will be hitting Detroit tomorrow! No, soup season is not quite over yet! :)

Anyway, it's yummy and super duper easy. I just love tasty crockpot meals. Thanks goes to my cute mother-in-law for this recipe.

Michel's Crockpot Beef Stew

submitted by Erin

1 can minestrone soup

1 can tomato soup

1 can water

1 - 1 1/2 lb stew meat

3-4 carrots, peeled and thickly sliced

1 large onion, chopped

3-4 potatoes, peeled and cut into large chunks

Combine all ingredients in a crockpot. Cook on low 8-10 hours or high 4-5 hours. Salt and pepper to taste.

Rumbi Island Easy Mango Chicken and Rice

This is one of those quick and easy dinners you just throw in the crockpot--and WA LA you have a tasty dinner! I got the recipe from my friend Tina at one of our monthly recipe exchanges. It reminds me of Rumbi Island Grill. Have you ever been there? It is a yummy little restaurant chain we enjoy. Anyway, I serve this over coconut rice. I just make jasmine rice with all or part of the cooking liquid coconut milk. I get my mango salsa at Costco. It really adds a lot to the dish!

Rumbi Island Easy Mango Chicken and Ricesubmitted by Melanie4-5 chicken breasts (boneless and skinless)1 can corn, drained

1 can black beans, drained and rinsed

3 cups mango salsa

Cumin to taste

Lemon Pepper to taste

Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.

Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.

Serve over coconut jasmine rice for that Rumbi Island Grill taste. Garnish with cilantro or parsely, if desired.

*You could use regular salsa for a Mexican taste and serve over regular rice or tortilla chips.

Shredded Sweet Pork Salad

Erin shared these recipes with me a long time ago...it reminds me of the salad you can get at Cafe Rio -everyone's favorite! It is a little different but delicious. After trying out several of these knock-off recipes, this one is by far my favorite. In fact it is one of our favorite dinners! Just remember, if your roast is less than 3 pounds, cut down the ingredients accordingly or it will be too sweet. Hope you enjoy!

Toast a large tortilla sprinkled with cheese under the broiler until slightly crisp. Then layer chopped romaine, rice and beans, shredded pork, pico de gallo, guacamole, and crispy tortilla strips. Drizzle on dressing, sprinkle with cotija cheese and garnish with a lime wedge...and voila! Dinner is served! Yummy! (for instructions on how to make your own delicious and easy crisp tortilla strips, click here to refer to Mel's recipe of tortilla soup)
Sweet Pork
3 lb pork roast
1 c brown sugar
1 c Worcestershire sauce
1 tsp oregano
1 tsp powdered ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 Tb dried minced onions

Cook all ingredients in a crock pot on low all day (abt 8 hours). One hour before serving, remove roast and shred it. Dump out all cooking juices and place shredded pork back into crockpot and add...

 

1 c brown sugar

1 c red enchilada sauce

 

Cilantro Lime Rice

3 c water

3 c Minute rice

4 cubes chicken bouillon

4 tsp garlic, minced

1 Tb canola oil

2 Tb fresh lime juice

1/2 bunch of cilantro

1/2 onion

1 can green chilies

 

Blend cilantro, onion, and chilies in food processor. Bring water to boil and add all ingredients, simmer covered for 30 minutes or until rice is cooked. *I hate Minute Rice and never buy it - you can substitute regular rice, just adjust the water to rice ratio accordingly.

 

Garlic Black Beans

1 can black beans

1/3 c tomato juice

2 cloves garlic, minced (1 tsp)

1 tsp cumin

2 Tb canola oil

1/2 tsp salt

2 Tb chopped cilantro

 

Heat oil then add cumin and garlic until garlic begins to pop. Add rest of ingredients and serve warm

 

Creamy Tomatillo Dressing

3 tomatillos, peeled and quartered

juice of 1/2 lime

1/2 c buttermilk

1/2 c mayonnaise

1/2 c sour cream

1 pkg dry buttermilk ranch dressing

1 c fresh chopped cilantro

6 green onions with ends, chopped

2 cloves garlic, minced (1 tsp)

3 tsp sugar

1 jalapeno, sliced thin - add to taste

 

Place all ingredients in food processor or blender and mix well. Refrigerate for 1 hour before serving.

Crockpot Chicken Tortilla Soup

Well, hello everyone! I've missed you! :) I've been slacking on posting on The Sisters' Cafe... But it's for a much better cause - I've been soaking in all the family time I can while I'm out West. I just love these sisters of mine!
We had our first big snowstorm this week, so.... Happy Winter, Everyone! or, in other words, Happy Soup Season! Yeah, I love a warm bowl of soup on a cold day - with some warm homemade biscuits, cornbread, or muffins to go alongside... mmmm....

This is one of my favorite recipes for Tortilla Soup. I love using my crockpot, but I don't always love crockpot recipes. So I get excited when I discover a slow-cooker recipe that tastes wonderful. This is one crockpot recipe that I truly think is delish. The tortilla chips are a must. Hope you like it!

 

Crock Pot Chicken Tortilla Soup
submitted by Erin

 

4 chicken breast halves (I've used 3 big ones and had it turn out great)
2 15-oz cans black beans, drained
2 15-oz cans Mexican stewed tomatoes
1 cup MEDIUM salsa (not mild)
1 4-oz can chopped green chilies
1 14 ½-oz can tomato sauce
Tortilla chips, not optional :)
2 cups grated cheddar cheese (I prefer sharp) 

Combine all ingredients except chips and cheese in large slow cooker. Cover and cook on low 8 hours. Just before serving, remove chicken breasts and slice or shred into bite-sized pieces. Stir into soup. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Favorite Pork Roast

When I had my 4th baby boy, Bridger, one of my sweet neighbors, Linda D. brought over the most amazing meal! The main dish was a shredded pork roast that was very moist and delish! It was REALLY good. She has since graciously shared the recipe with me. It is SUPER easy!!

Here it is:

Favorite Pork Roast
submitted by Melanie Anne

Pork Sirloin Tip Roast (they come in a 3 pack at Costco-and (BONUS)are 98% Fat Free)

Ranch dressing mix (the dry packet)

You simply put the roast in the crockpot(they are about 2lbs), sprinkle on about 1/2 of the ranch dressing packet. Fill the crockpot about 1/3-1/2 with water and cook on low for about 5-8 hours. The roast is done when you can easily shred it up with your fork. Super tender and flavorful!



**I served it with (super fun and yummy) crash hot potatoes (from pioneer woman cooks) and my all time FAVORITE, most wonderful buttermilk rolls (recipe to come soon!!). It was great!!

Crockpot Southwestern Chicken

This is an INCREDIBLY easy and delicious dinner. I am being totally honest when I say that it is a hit every time I make it. You'll know what I mean if you try it out. It is super easy to put together, and the ingredients are kitchen staples. (Just be sure to pick up cilantro and an avocado before dinnertime.) Because it's so easy, I used this recipe when we had a church activity for my Young Women (girls ages 12-17) to teach them how to serve at home by helping making dinner (and preparing for college). They all LOVED it. I'm glad they liked it - that will be good motivation for them to try it out on their own now. :) -Oh, and I can't forget to give credit to my friend, Katherine, for introducing this life-saver dinner to me a few years ago. It's been a sanity saver many times since then. :)

Crockpot Southwestern Chicken
submitted by Erin

1 small bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts (it's safest to thaw them first before placing in the slow cooker, although I usually add them frozen)
1 16-oz jar medium salsa, such as Pace medium picante sauce
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado

Pour bag of frozen corn in bottom of crockpot. Place chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks. Serve with tortilla chips and add toppings to individual servings.
**It is very important that you use MEDIUM salsa in this. Mild simply isn't flavorful enough. Be sure to serve with tortilla chips, and not tortillas. The salty crunchy chips make this so good!