Ingredients:
1 Cup of Salsa (I used Mango Peach for a sweeter taste)
1 Cup of Brown Sugar
1 lb. of Pork Tenderloin
Directions:
Put in all in the crockpot and let it cook for 6-8 hours!
EASY!!!
Thursday, July 30, 2009
Monday, July 20, 2009
Brazilian Limeade
Brazilian Limeade
In a blender, add 2 1/2 c of water. Add 2 medium sized limes (or 3 small limes) that have had both ends cut off. Blend at medium speed for a count of “1 - 1000, 2 – 1000, 3 – 1000, 4 – 1000, 5 – 1000”. Strain mixture over a pitcher pressing with the back of a spoon to get out all of the juices, then return the juice to the blender and add:
3 tbsp sweetened condensed milk
1/2 c sugar
1/2 tsp vanilla
lots of ice
Blend until desired consistency and serve immediately.
In a blender, add 2 1/2 c of water. Add 2 medium sized limes (or 3 small limes) that have had both ends cut off. Blend at medium speed for a count of “1 - 1000, 2 – 1000, 3 – 1000, 4 – 1000, 5 – 1000”. Strain mixture over a pitcher pressing with the back of a spoon to get out all of the juices, then return the juice to the blender and add:
3 tbsp sweetened condensed milk
1/2 c sugar
1/2 tsp vanilla
lots of ice
Blend until desired consistency and serve immediately.
Monday, July 13, 2009
Grilled Mahi Mahi w/ Mango Salsa (Alix)
Ingredients:Mahi Mahi
Mango Salsa (Costco)
Directions:
Salt and pepper fish to taste and put on a well oiled grill (or wrap in tin foil) for 5 minutes. Flip and grill for 2-3 additional minutes. Fish is done when it's flaky.
Top with the mango salsa and serve.
Monday, June 15, 2009
English Trifle (Alix)
INGREDIENTS1 (12 ounce) container Cool Whip, thawed
1 (8 ounce) container sour cream
2 (9 inch) angel food cake
1 (3.4 ounce) package instant vanilla pudding mix
3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
1 cup blueberries
3 bananas, peeled and sliced
1 pineapple juice
DIRECTIONS
Soak the sliced bananas in pineapple juice for 3 hours. In a medium bowl, prepare pudding mix as directed. Fold in the sour cream and the Cool Whip. Cut the cake into small pieces.
Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas, strawberries, kiwi, blueberries and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used. Refrigerate at least 3 hours before serving.
Ricotta Cheese PIzza (Stacy)
Pizza Crust
1 pkg. dry yeast
1/4 cup warm water
2 1/2 to 3 cups flour
1 tsp. salt
2 tbsp. olive oil
2 tbsp. honey
3/4 cup cold water
Dissolve yeast in warm water and let stand for 10 minutes. In mixing bowl, combine flour, salt, olive oil, honey and cold water. Add yeast mixture and knead for 5 minutes. Form into a ball & place in oiled bowl. Cover with plastic wrap and let rise for 1 hour.
Divide dough in half and shape each half into rectangle. Spray grill with cooking spray. Turn on grill on low. Place directly on grill for about 3 minutes each side. (You will make 2 crusts)
Ricotta Cheese Pizza with Mushrooms, Broccoli & Chicken
1 chicken breast, grilled and cut in bite-size chuncks
1 8 oz. container ricotta cheese
1 tbsp. butter
1 tsp. garlic powder
1 tsp. dried oregano
salt & ground black pepper to taste
1 pre-baked pizza crust
2 cups fresh sliced mozzarella cheese (you can use the shredded from the grocery store, but not as good)
1/2 cup choppped fresh broccoli (I steamed the broccoli a little to speed up cooking time)
sliced fresh mushrooms
Preheat oven to 325 degrees.
Combine the ricotta cheese, butter, garlic powder, oregano, salt & pepper in microwave bowl. Heat in microwave for 1 minute, stir to combine. Spread the mixture over the pizza crust. Scatter the cheese evenly over the pizza. Arrange cooked chicken, broccoli and mushrooms evenly on top of the pizza.
Bake in preheated oven until cheese is melted, about 20 minutes.
1 pkg. dry yeast
1/4 cup warm water
2 1/2 to 3 cups flour
1 tsp. salt
2 tbsp. olive oil
2 tbsp. honey
3/4 cup cold water
Dissolve yeast in warm water and let stand for 10 minutes. In mixing bowl, combine flour, salt, olive oil, honey and cold water. Add yeast mixture and knead for 5 minutes. Form into a ball & place in oiled bowl. Cover with plastic wrap and let rise for 1 hour.
Divide dough in half and shape each half into rectangle. Spray grill with cooking spray. Turn on grill on low. Place directly on grill for about 3 minutes each side. (You will make 2 crusts)
Ricotta Cheese Pizza with Mushrooms, Broccoli & Chicken
1 chicken breast, grilled and cut in bite-size chuncks
1 8 oz. container ricotta cheese
1 tbsp. butter
1 tsp. garlic powder
1 tsp. dried oregano
salt & ground black pepper to taste
1 pre-baked pizza crust
2 cups fresh sliced mozzarella cheese (you can use the shredded from the grocery store, but not as good)
1/2 cup choppped fresh broccoli (I steamed the broccoli a little to speed up cooking time)
sliced fresh mushrooms
Preheat oven to 325 degrees.
Combine the ricotta cheese, butter, garlic powder, oregano, salt & pepper in microwave bowl. Heat in microwave for 1 minute, stir to combine. Spread the mixture over the pizza crust. Scatter the cheese evenly over the pizza. Arrange cooked chicken, broccoli and mushrooms evenly on top of the pizza.
Bake in preheated oven until cheese is melted, about 20 minutes.
Wednesday, May 20, 2009
Avacado Bean Dip (Megs)
3 med. avacados
2 Tbsp lime juice
1 can corn (drained)
1 can black beans (drained)
1 med. red bell pepper
6 green onions
2 Tbsp dired cilantro
3 cloves garlic (chopped)
1/2 c. olive oil
2 Tbsp red wine vinegar
1/2 tsp salt
1/2 tsp pepper
Cut up vegetables and add all ingredients. Let chill for 2 hours
3 med. avacados
2 Tbsp lime juice
1 can corn (drained)
1 can black beans (drained)
1 med. red bell pepper
6 green onions
2 Tbsp dired cilantro
3 cloves garlic (chopped)
1/2 c. olive oil
2 Tbsp red wine vinegar
1/2 tsp salt
1/2 tsp pepper
Cut up vegetables and add all ingredients. Let chill for 2 hours
Tuesday, May 19, 2009
Mexican Rice (Ang)
Ingredients:
2 tsp Olive Oil
1 small onion
¾ C uncooked long-grain rice
¾ tsp ground cumin
¾ tsp chili powder
14 oz canned diced tomatoes
1 green pepper
2 C water (or chicken broth for more flavor)
Directions:
1. In a large saucepan, heat oil over medium heat. Stir in onion and sauté until translucent.
2. Pour the rice into the pan and stir to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt and water. Cover, bring to boil then reduce heat to low. Cook at a simmer for 20 to 30 minutes or until rice is tender. Stir occasionally.
2 tsp Olive Oil
1 small onion
¾ C uncooked long-grain rice
¾ tsp ground cumin
¾ tsp chili powder
14 oz canned diced tomatoes
1 green pepper
2 C water (or chicken broth for more flavor)
Directions:
1. In a large saucepan, heat oil over medium heat. Stir in onion and sauté until translucent.
2. Pour the rice into the pan and stir to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt and water. Cover, bring to boil then reduce heat to low. Cook at a simmer for 20 to 30 minutes or until rice is tender. Stir occasionally.
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