Sweet Pork (Cafe Rio)

Ingredients:

• 3 pounds pork shoulder/butt
• 16 ounces Coca-Cola soda (not diet), divided
• 1/4 cup water
• 1 teaspoon garlic salt
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 1 (4 oz.) can diced green chilies
• 1 (10 oz.) can red enchilada sauce
• 3/4 cup packed brown sugar

Directions:

1. Spray insode of a large crock pot with cooking spray. Place pork roast inside. Pour 8 ounces of Coca-Cola (I used a measuring cup) and water around pork. (It does not need to cover roast). Sprinkle evenly with garlic salt, salt and pepper. Cover with lid and cook on High heat for 6 hours, or on Low heat 8-9 hours.
2. Remove pork from crock pot and transfer to cutting board. Discard liquid from crock pot. Shred pork with two forks, and remove any fat.
3. In a blender or food processor, blend the remaining 8 ounces Coca-Cola, diced green chilies, enchilada sauce and brown sugar. Blend until smooth.
4. Place shredded pork back in crock pot. Pour enchilada sauce mixture over the shredded pork. Cover crock pot with lid and cook 2 hours on Low heat.
5. Serve pork in burritos, salads and tacos!

~Adapted from life-in-the-lofthouse.com

Asian-Style Braised Short Ribs

Ingredients:

• 5 pounds beef short ribs, cut into 4-ounce portions
• 1 cup soy sauce
• 1/4 cup rice wine vinegar
• 3 cloves garlic, peeled and smashed
• 1 5-inch stalk lemongrass, halved and smashed
• 1 tablespoon peeled and minced fresh ginger
• 1/2 cup light brown sugar
• 4 cups water
• 1/2 cup sliced green onions, white parts only
• 3/4 teaspoon crushed red peppers flakes
• 1/4 cup orange juice
• 1/4 cup hoisin sauce
• 2 tablespoons fresh lemon juice
• Jasmine rice, for serving
• 2 teaspoons finely grated orange zest, for serving
• Sliced green onion tops, for garnish (optional)

Directions:

1. Preheat the oven to 350 degrees. In a wide stockpot or dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
2. Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees.
3. Skim the fat from the cooking liquid and discard. Add the hoisin sauce to the liquid and bring to a boil over medium-high heat. Reduce the liquid until only about 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons orange juice and the lemon juice.
4. Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, or until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the grated orange rind and garnish with the green onions, if desired.

~Recipe from the book Food Network Favorites: Emeril

Baked Pimento Cheese Dip

Ingredients:

• 8 oz. cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3 cups shredded cheddar cheese
• 1 cup shredded parmesan
• 1 (12 oz.) jar roasted red peppers
• 3/4 tsp garlic salt
• 1 tsp Worcestershire sauce
• 1/4-1/2 tsp hot sauce

Directions:

1. Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.
2. Drain jarred roasted red peppers and chop.
3. In a bowl, combine all ingredients and mix until well combined.
4. Bake for 25-30 minutes, until bubbly.

~Recipe adapted from plainchicken.com

Avocado & Banana Muffins

Ingredients:

• 1 ripe avocado
• 1 large rip banana
• 2 cups of flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 pinch of salt
• 1/2 cup reduced fat milk
• 2 eggs

Ingredients:

1. Pre-heat oven to 375
2. Grease a muffin tray with nonstick spray
3. In a large mixing bowl, mash your banana, and avocado
4. Mix in the eggs and milk
5. Add the sugar, baking soda, salt and flour; mix well, but do not over mix or puree the batter
6. Fill muffin cups half way full
7. Bake for 15-20 minutes. 

~Adapted from savvysavingcouples.net