Monday, May 24, 2010

Bread, that isn't a day old.

Did you know that bread is delivered fresh to the stores five days a week? Monday, Tuesday, Thursday, Friday and Saturday.

Each day has a different color twist tie. They are:

Monday = Blue
Tuesday = Green
Thursday = Red
Friday = White
Saturday = Yellow

So if today was Thursday, you would want a red twist tie -- not a white tie which is Fridays (almost a week old)!

To remember the colors of the twist tie, they go alphabetically by color - Blue-Green-Red-White-Yellow, Monday through Saturday, skipping Wednesdays.

Sweet Pork Enchiladas

My family had an enchilada cook off this past weekend (pictures to follow, I promise!) and my recipe landed me in second place. There were 31 people, 5 tables, 6 bowls of tortilla chips, and 11 full pans of different enchiladas. This is our 5th or 6th recipe competition in our family, and they always are loud, crowded and delectable. These enchiladas have a first place taste, no matter what those 31 voters thought of my delicious dish;)

Refer to a previous posting of Cafe Rio Pork for full direction of meat preparation.

3 lb pork butt/shoulder roast -- bone in or out, whatever you feel is best. (or on sale)
3 cans tomato sauce
1 cup brown sugar
2 cups Dr. Pepper (divided)
1 tbsp minced garlic

Whisk last 4 ingredients, and pour over meat in slow cooker. Cook on low 4-6 hours, until meat is fork tender. Remove roast, shred meat removing fat and bones and place back in sauce to cook for 1-2 more hours, adding extra Dr. Pepper)

Black beans
2 cans black beans
1 tsp garlic powder, or 1/2 tsp minced garlic
1/2 small onion, finely minced
1/2 tsp salt
1 tsp dried oregano

in small pan, saute onion in small amount of oil, until clear. Add in beans, with liquid from cans, with rest of ingredients. cook until heated through.

Cilantro Lime Rice
3 Cups cooked rice
3 tbsp chopped cilantro
1 tbsp lime juice
1 tsp salt
1 tbsp chopped pickled jalepeno

mix together, set aside.

2 cups shredded Monterey jack cheese
10 tortillas
1 Can tomato sauce

** Separate meat from sauce out of slow cooker using slotted spoon, add extra can tomato sauce to cooked sauce**

In 9X13 pan, spoon out 1 cup of liquid from pork on the bottom. (spreay with cooking spray before!). Assemble each enchilada with 1/4 cup each of rice and beans, and equal amounts of meat. Sprinkle with small amount of cheese. Roll and place in pan. After assembling, top with remaining sauce from pork and remaining cheese. Bake at 350 degrees for 20 minutes, covered with aluminum foil.

Go win an enchilada competition, or really impress your friends and family, or, eat by yourself for a week.

Wednesday, May 19, 2010

Overnight Carmel FrenchToast

I love this recipe because it is deceptively easy and obviously tasty! My mother found this family favorite in an old cook book and we have loved it ever since:)

• 1 cup packed brown sugar
• 1/2 cup butter
• 2 tablespoons light corn syrup
• 12 slices bread
• 1/4 cup sugar
• 1 teaspoon ground cinnamon, divided
• 6 eggs
• 1-1/2 cups milk
• 1 teaspoon vanilla extract

In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13-in. x 9-in. baking dish. Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside.
    In a large bowl, beat the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight.
    Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes. Yield: 6 servings.