- 2 pounds pork
- 2 cans Coke (NOT diet)
- 1/2 c. brown sugar
- 1/2 tsp garlic salt
- 1/4 c. water
- 1 can diced green chiles
- 3/4 can enchilada sauce
- 1 c. brown sugar
Put the pork in a reclosable bag to marinate, pour in one of the cans of Coke and 1/2 c. brown sugar. Marinade for a few hours or overnight. (I’ve done both…they both work.)
Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain off liquid, shred pork. (I use two forks because I’m too impatient to wait until it’s cool.)
Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chiles, enchilada sauce and brown sugar.
Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through.
Cilantro Lime Rice
- 1 cup. uncooked rice
- 1 T oil
- 1 tsp minced garlic
- 1 tsp fresh squeezed lime juice
- 2 cups water (or chicken broth – leave out bouillon)
- 2 tsp chicken bouillon granules (or 2 bouillon cubes)
- 1 T fresh squeezed lime juice
- 2 tsp sugar
- 3 T fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15 minutes, until rice is tender. Remove from heat.
In a bowl combine lime juice, sugar and chopped cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
Creamy Tomatillo Dressing
- 1 packet Hidden Valley Ranch salad dressing mix
- 1 c. mayonnaise
- 1 c. milk
- 2-3 tomatillos, remove husk, cut in 1/2
- 1 bunch of fresh cilantro (cut off most of stems)
- 1 generous tsp of minced garlic
- juice of 1-2 limes
- 1 jalapeno
Blend well. Serve pork over rice and top with drained, rinsed black beans, cut up tomato, chopped cilantro, sliced avocado.
- 2 small cans chopped green chilies
- 1 large bag of shredded hash browns (32 oz bag), thawed
- 1 Tablespoon dried onion flakes
- 1 Tablespoon onion powder
- 1 medium container (16 ounces) cottage cheese (2 cups)
- 1/2 to 1 cup sour cream
- 1/2 cup milk
- 4-6 cups grated cheddar cheese
- 2 packages Jimmy Dean sausage
- 1 pound bacon
- 12 eggs
- Heat oven to 400 degrees. Line a baking sheet with foil. Arrange bacon slices on the foil and place the baking sheet on the center rack. Cook for about 15 minutes or until done. Drain fat, pat bacon with paper towel to remove excess fat.
- While bacon is cooking, crumble your two packages of Jimmy Dean’s sausage in a fry pan and cook. Drain grain and rinse excess fat from sausage in a strainer under hot water.
- Open 2 small cans of green chilies and dump contents into a bowl.
- Add the dried onion flakes and cottage cheese to the chilies and stir together. (I was about a cup shy on the cottage cheese so I added a cup of sour cream to make up for it). Sprinkle about a tablespoon of onion powder over the mix and stir.
- Add 4-6 cups grated cheese and about a 1/2 cup of sour cream and mix all this together, then add crumbled sausage and stir together.
- Add bag of hash browns to the mix and combined thoroughly.
- Spoon this mixture into your lightly greased casserole dish.
- Mix 12 eggs together with a fork in a separate bowl and then pour them over the top of the casserole.
- I poured about a 1/2 cup of milk over the top of the casserole to help moisten it at this point.
- Sprinkle crumbled bacon over the top.
- Bake at 350 degrees uncovered for about 50-60 minutes until lightly browned on top or until bubbly around the edges.