Sweet Pork Burritos or Salads (Costa Vida Style)

Tried these, LOVE them, and they are so much cheaper than a trip to the restaurant! It makes a TON (like 12-15 burritos) so you can freeze some for later too. Also, it ends up being between $1.50-$2.00 per burrito verses $6.99 in the restaurant! These are very similar to the real thing, which would have been nice to have this recipe in TX since they don't have a Costa Vida or Cafe Rio in San Antonio!!

To make a Sweet Pork Burrito...

Add the following to your tortilla

1. Black or Pinto Beans (we just bought Bush's Black Beans in a can)
2. Cilantro Lime Rice (recipe below)
3. Sweet Pork (recipe below)
4. Green Chile Enchilada sauce (just buy a can from the store)
5. Mozzarella Cheese (We used the Mexican Blend Cheese from Kraft)

Smother with additional sauce and cheese if desired.

Put it in the oven or microwave to melt the cheese.

And on the side (if you want to):

Green Leaf Lettuce

Pico de Gallo

SWEET PORK MEAT:

4 lb. pork roast (make sure it's the butt/rump roast)

I made the roast the day before to cut back on time the day of making these

2 cups brown sugar

1 (12-14 oz.) jar salsa

1 can Coke (12 oz.)

Place roast in crock pot, fill half way with water and cook for 6-8 hours on high

Discard water and shred meat; return to the crock pot

Combine sugar, salsa, and coke in a separate bowl.

Add mixture to the meat in the crock pot.

Cook an additional 3 hours. Stir occasionally.

CILANTRO LIME RICE:

2 cups rice

4 cups water

1/2 cup lime juice

chopped cilantro (use about 1/4 of the bunch)

Add everything to a pot and cook according to package directions

***SALAD***SALAD***SALAD***SALAD***

Do everything you did above, except instead of making a burrito, add it to some green leaf lettuce and make the following dressing...

TOMATILLO RANCH DRESSING

In a blender combine:

1 Buttermilk Ranch Mix packet

2 cups mayo

2 cups buttermilk (or 1 cup sour cream and 1 cup milk)

2 tomatillos

1 jalapeno, seeded

1/2 - 1 bunch cilantro

1 Tbs lime juice

1 clove garlic, crushed

(I didn't add garlic and it still tasted YUMMY!!)

Tortellini Vegetable Soup

This recipe is from the San Antonio ward cookbook I made a few years ago. It is SO yummy and fresh tasting to me. It's from my friend Julie Bezzant. She has some of the best recipes. It seems like we are always making recipes from eithe Julie or our other friend Kelly Babcock!! These two know how to cook!!

2 Tbs. olive oil
1 medium onion, chopped
1 small zucchini, diced
1 medium carrot, peeled and diced
5 ½ c. chicken stock
1 tsp. dried basil
1 bay leaf
½ c. canned crushed tomatoes
½ tsp salt
8-9 oz fresh or frozen tortellini
2-3 Tbs. chopped fresh parsley
Pepper to taste

Heat oil in medium soup pot.
Add onion, zucchini, and carrot.
Sauté for 8-10 minutes until the onion is soft and translucent.
Add the stock, basil, bay leaf, tomatoes, and salt to the pot.
Increase the heat and bring the mixture to a low boil.
Add the tortellini and bring the soup back to a low boil.
Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer.
Gently stir in the parsley and pepper during the last minute or so.

Note: You can add more tomatoes and tortellini than it calls for. And you can substituted frozen green beans if you don't have zucchini.

Reuben Sandwiches

1 bag of rye bread
½ lb. pastrami
½ lb. corned beef (or use one pound of one kind of meat)
Swiss cheese
Miracle Whip
Thousand Island
Sauerkraut

1. Heat a large skillet or electric fry pan.
2. For each sandwich spread miracle whip and thousand island on bread.
3. Top with Swiss cheese, meat and sauerkraut.
4. Butter outside of bread and place in pan.
5. Heat through or until cheese is melted.

Makes est. 4 sandwiches

Lion House Ranch Chicken

¾ c. cornflakes, crushed
¾ c. grated Parmesan cheese (I use Romano instead!)
1 pkg. ranch salad dressing mix
8 boneless, skinless chicken breast halves
½ c. butter or margarine, melted

1. In a shallow bowl, combine the cornflakes, Parmesan cheese, and salad dressing mix.
2. Dip chicken in melted butter, and then roll in cornflake mixture to coat.
3. Place chicken breasts in a greased 9 x 13-inch baking dish.
4. Bake, uncovered, at 350º for 45 minutes or until chicken juices run clear.

Makes 8 servings.

This is my sister, Tanya's, recipe. This is the best chicken ever. I've had a lot of requests for this recipe. It's SO easy to make and double. This is usually what I make if I need to bring someone a meal.

Sunday Baked Ham

1 (6 ½ -7lb) low sodium, smoked, fully-cooked ham (Do NOT use spiral cut! or it won't turn out)
40 whole cloves (yeah, it's a lot of cloves but it tastes so yummy!)
Vegetable spray
¼ c. firmly packed brown sugar
¼ c. honey
3 Tbs. unsweetened pineapple juice
½ tsp. dry mustard

Trim fat and rind from ham. Score outside in diamond pattern and stud with cloves.
Place ham on a rack coated with cooking spray and place rack in roasting pan.

Combine sugar and remaining 3 ingredients in a small saucepan. Stir well bringing it to a boil. Cook 1 minute more then remove from heat; let cool.

Brush over ham and bake at 425º for 5 minutes.

Reduce heat to 325º and bake 1 additional hour, basting ham with sugar mixture every 15 minutes.

Let stand for 15 minutes before slicing

I got this recipe from our friends Jason & Dayna Bangerter who use to be our upstairs neighbors in our Provo, UT. apartment. It is SO yummy!! I can't wait to make it this year for Christmas.

Hawaiian Meatballs

Meatballs: (make these or buy the "homestyle" meatballs from the store)
1 ½ lbs. ground beef
2/3 c. cracker crumbs or bread
½ c. chopped onion
2/3 c. evaporated milk
1 tsp. season salt
1/3 c. flour
3 Tbs. shortening

1. Combine first 5 ingredients. Mix lightly but thoroughly. Shape meat mix into 30 balls. Roll in flour.
2. Brown meatballs in shortening or broil them for about 10 minutes. Drain excess fat.
3. Meanwhile prepare sweet-n-sour sauce. Pour over meatballs and simmer covered for 15-20 minutes.

Sweet-n-Sour Sauce:
1 can (13 ½ oz) pineapple chunks
2 Tbs. cornstarch
½ c. vinegar
½ c. brown sugar
2 Tbs. soy sauce
2 Tbs. lemon juice
1 c. coarsely chopped green peppers.
1 Tbs. chopped pimentos (optional)

1. Drain pineapple chunks. Reserve juice. Measure juice; add enough water to make 1 c. of liquid.
2. Blend together pineapple liquid and cornstarch until smooth. Stir in next 4 ingredients.
3. Cook until thickened and clear.
4. Add pineapple chunks, green peppers, and pimentos. Mix well. Simmer for 15 minutes.
5. Serve over cooked rice. Makes about 6 servings.

*My mom has had this recipes since 1980! So, it must be good to be in our family recipes for that long! They can be either a main dish or just keep the meatballs in the crockpot with the sauce and use as an appetizer too.

Russian Apricot Chicken

1 small bottle Russian dressing
1 small jar Apricot jam
4-5 chicken breasts; thawed

1. Mix dressing and jam together.
2. Marinate chicken for several hours in mixture.
3. Cook in a large skillet until chicken is done and mixture has thicken slightly.

**Craig made this for me on one of our very first dates. It was so good I had to marry him and keep the recipe. To this day, he stills makes it better than me.

Heavenly Chicken Salad Sandwiches

3 chicken breasts; cooked and cubed
2-3 c. red or green grapes
1 small can mandarin oranges; drained (reserve juice)
½ - 1 c. cashews
½ - 1 c. celery
1 bunch scallions
Paprika
Salt
Pepper
-- Mix together in large bowl then add sauce.

Sauce:
½ c. mayo
1 Tbs. Dijon mustard
Mandarin orange juice (In this case LESS is more! ONLY add desired amount; keep in mind that once everything is combined, it will be even runnier.)

1. Mix sauce together and pour over other ingredients.
2. Serve on croissant sandwich rolls.

**I got this recipe from my friend Karma Nuttall who use to be my manager at Brent Brown Dodge from 2001-2003. It really is the best chicken salad I've had.

Slow Cooker Cranberry Pork

1 boneless rolled pork loin roast (3-4 lbs.) halved.
2 Tbsp. Vegetable oil
1 can (16 oz.) whole-berry cranberry sauce
¾ c sugar
¾ c cranberry juice
1 tsp. Ground mustard
1 tsp pepper
¼ tsp ground cloves
¼ c cornstarch
¼ c cold water
Salt to taste

In a dutch oven, brown roast in oil on all sides over medium-high heat.
Transfer to a 5 quart slow cooker.

Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast.

Cover and cook on low for 7-8 hours. Remove roast and keep warm.

In a saucepan combine cornstarch and water and salt until smooth.

Stir in cooking juices. Bring to boil. Cook and stir until thickened. (About two minutes)
Serve with roast.

Note: Trim the fat off your roast and this is very lean and healthy. Cloves are the secret to success. This dish is great because you can cook it all day in the crockpot while company is over, and have a delicious main dish that seems like it took a lot of work.

**This is Lisa Hill's recipe. She use to be in the Leon Valley ward in TX

Gyoza (aka potstickers?)

From:  Jill Rupp

As many of you know, my family's ancestry goes back to Japan. So, we always have a big New Year's Day dinner with lots of family and friends. This is one of the dishes we sometimes serve.

Gyoza (I think they're like potstickers?)

1.5 lbs ground pork
1 head cabbage
8 green onions, finely chopped
8-9 cloves garlic, finely chopped
1/4 cup cornstarch
1/2 cup soy sauce
dash salt
3 pkgs. gyoza wrappers

Sauce:
white vinegar
soy sauce
chili oil

1. Grate cabbage and squeeze out excess water.
2. Combine ground pork, cabbage, green onions, garlic, cornstarch, soy sauce, and salt. Mix well.
3. Place about 1 tsp. filling in each wrapper. Moison half the wrapper with water and press edges to stick. Crimp edges.
4. Pour about 1 T. vegetable oil and 1/2 tsp. sesame oil in a frying pan. cook gyoza for a few minutes until browned on both sides. Add 1/4 cup water to pan and quickly cover pan and steam until the water is gone. (This helps make them both crispy on the edges, and softer in the middle as well as adds to the flavor.)

Serve with sauce and enjoy!

Notes: Some people include fresh ginger roots in the gyoza. I've never tried it, but it could be good!

Basic Pot Roast

I have made this several times and have loved it!!

1 (4-pound) boneless Chuck pot roast, neatly tied
Salt and ground pepper
2 tablespoons vegetable oil
1 cup finely chopped onions
1 cup finely chopped carrots
1 cup finely chopped celery
2 bay leaves
2 teaspoons thyme
4 cups beef stock
4 tablespoons all-purpose flour
4 tablespoon butter, softened

1. Pat roast dry and season with salt and pepper.
2. In a Dutch oven, heat the vegetable oil over moderately high heat until hot but not smoking.
3. Add the roast and brown on all sides, about 15 minutes total.
4. Transfer the roast to a plate and pour out all but 1 tablespoon of fat from the pan.
5. Add the onions, carrots, and celery to the pan and cook over moderate heat, stirring until golden.
6. Place the roast back in the pan along with the bay leaves, thyme, and enough of the beef stock to come up 2/3 of the way up the beef
7. Bring the pot roast to a simmer on top of the stove, skim, cover tightly, and set in the lower third of a 350 degree preheated oven.
8. Regulate heat so that the liquid remains at a gentle simmer for 2 1/2 to 3 hours, until the beef is tender.
9. Turn the roast over several times during its braising.
10. Transfer roast to a cutting board and let stand 10 minutes, covered with aluminum foil to keep warm.
11. Skim off any fat from the surface of the liquid. Strain the liquid.
12. To thicken the sauce slightly, bring the liquid to a boil.
13. For each cup of liquid, stir together 1 tablespoon butter and 1 tablespoon flour.
14. Whisk the butter mixture into the liquid. Simmer, stirring constantly, until thickened.
15. Slice the pot roast and serve with the sauce and boiled new potatoes.

**Recipe from my sister Tanya

Steak, Bean, and Rice Burritos

1-2 lbs. steak meat; cut into thin strips
1 Tbls. spoon oil
Salt
Pepper
Fajita Seasoning
Burrito Size tortillas
Refried Beans (La Costena brand are awesome!)
Rice
Tomato Bouillon
Cheese
Sour Cream
Guacamole
Salsa

1. Cook rice according to package; adding 2 tsp. tomato bouillon to every 1 c. of water
2. Heat oil and add steak; season to taste
3. Heat beans
4. Heat tortillas
5. Add beans, rice, steak, and cheese to tortillas and roll up like a burrito
6. Place burrito in warm skillet until slightly brown on both sides
7. Top with sour cream, salsa, and guacamole

DANG Good Guacamole!

6-7 medium size ripe avocados
about 1 tsp. oil
Salt
about 2 small fresh limes

1. Mash avocados in a medium to large size bowl; until desired texture
2. Add oil and mix
3. Add salt to taste and mix (if you are using it just for chips remember you will be getting salt from the chips too so don't add too much)
4. Squeeze 1/2 of a lime at a time stirring between each addition; add more juice as needed for flavor.

ENJOY!!