Saturday, May 15, 2010

Pork Verde

Another little treasure for the Crockpot.  I will get this ready the night before and stick it in the fridge.  My hubby will put it on the next morning, and dinner is done when I get home.  It's  a beautiful thing.  My Dad loves this one, too- just like mom use to make!

3 lb. pork sirloin roast, cut into cubes
1 medium onion, diced
1 cup minced cilantro
2 ears of corn, remove kernels
4 garlic cloves, minced
3 T. vegetable oil
1 large can of green enchilada sauce (or 2 small ones)
2 jalapeno peppers, seeded and chopped **
flour tortillas (for serving)

In a large skillet, saute the pork and onions in small batches in the oil until browned. Transfer to the Crockpot. Next, in the same pan, saute the corn kernels, and garlic for a little bit. (It's ok if there are a few onions left in the pan- It's all good!) Add the cilantro and wilt. Add corn/cilantro/garlic mixture to meat in the Crockpot. Add the enchilada sauce and jalapenos. Stir.

Cover and cook on low for 6-8 hours until the meat is tender. Serve wrapped in tortilla.  YUMMY!!

**Callie's notes:  I am a total lightweight, and LEAVE OUT the jalapenos.  There is enough heat for me in the enchilada sauce, but if you like heat- by all means add the jalapenos! Ole!

Sunday, May 2, 2010

Pina Colada Cake

This is a super simple cake recipe-one that everyone always loves, and is just in time for summer! Again, not sure where this one originally came from, but I remember we made 10 of them (yes, 10 cakes) the year I had a ginormous International Food Festival with my junior high students. They were gone within an hour. I have also made this for parties and potlucks, and usually will bake the cake in an foil cake pan. That way, the pan can just be tossed when it is done. Works great!

Pina Colada Cake

1 box yellow cake mix
1 can cream of coconut*
1 can sweetened condensed milk
1 large tub whipped topping (Cool Whip or generic)
1 cup can crushed, canned pineapple, drained with all but a little juice
1 cup sweetened, shredded coconut
1 cup chopped pecans (optional)

Bake cake according to package in a 9 x 13" pan. Mix cream of coconut and condensed milk. Set aside.

When cake is done (and still warm) poke the top with the handle of a wooden spoon, so there are a lot of little holes.
Pour coconut cream/ milk mixture over the top and spread into the holes. Spread pineapple and reserved juice over cake. Let cake cool, or cover and chill overnight. ** (my preference)
 Mix together whipped topping coconut. Spread over cooled cake. Sprinkle nuts over the top, if you desire. Refrigerate and serve cold.

* Cream of Coconut can be found in the liquor department by the mixers or sometimes by the Thai food. It does not contain alcohol. It is not the same as coconut milk.

** I usually will make the cake, spread over the milk and pineapple and then refrigerate overnight. Then in the morning I will put on the coconut/whipped topping combo, then put it back in the fridge until I serve. I am cheap, and my hubby isn't a fan of nuts so I usually leave those off, but they do add a decorative touch.