Dinnertime!

So this is random, but thought I'd share some yummy, easy recipes that I've found. I know that I am always on the look-out for new recipes, especially for something besides chicken (I have lots of chicken), that both Kirk and I like. Soooo, here are some that I thought everyone might want to try:)

French dip sandwiches

Ingredients

• 4 pound boneless beef roast
• 1/2 cup soy sauce
• 2 beef bouillon cubes
• 1 bay leaf
• 3 whole black peppercorns (I just used good 'ole pepper)
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 20 slices French bread

Directions

1. Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
2. In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder.
3. Pour mixture over roast, and add enough water to cover roast.
4. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
5. Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping

I halved the recipe and used a 2 pound rump roast. I also served on whole-wheat sub rolls. Mmmm-mm, Kirk and I both loved this. It made a ton of meat for the 2 of us so I froze some, used some for baked taquitos, and used the rest for some delicious beef enchiladas. Three meals for one- not too shabby!

Kirk loves Cafe Rio, but they don't have any here... so sad! This next one is a copy-cat of their sweet pork used for burritos, salads, or tacos.

Café Rio Sweet Pork

• 2 pounds pork (boneless pork rib meat is good)

• 3 cans Coke -NOT diet (I actually used a small bottle of Dr. Pepper instead)
• 1/4 c. brown sugar

• Dash garlic salt

• 1/4 c. water

• 1 can sliced green chilies

• 3/4 can red enchilada sauce 

• 1 c. brown sugar



1. Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.



2. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours.

3. Remove pork from crock-pot and drain any liquid left in the pot. Shred pork.



4. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more Coke little by little. Put shredded pork and sauce in crock-pot and cook on low for 2 hours.

I also halved this recipe and used a very lean cut of pork that was already cut into slices. I served it with pinto beans and cilantro lime rice. Kirk approved. Anyways, you should try them- I think you'll approve too!