Kahlua Pork

If you long for the days to be sitting on a beach somewhere with Pacific Islanders and enjoying the scrumptuous flavors of the Polynesians, then this recipe is for you. Kahlua pork is the staple food of any good luau. However, if you can't be at a luau, here is the next best thing. [Make this, curl up on your couch, and just close your eyes. You will be whisked away..and...it's SO EASY!]

Use any 5-6 lb shoulder pork roast
2-3 oz. of Colbin mesquite Liquid Smoke (in the BBQ or marinade section)
A few pinches of Sea Salt (Hula Salt is best, because it's finer and absorbs better--You can find it at some of the Walgreen's in their Hawaiian food section. If you can't find it, though, sea salt will do.)

Get your crockpot out (easy, right?) and throw your pork in (or if you don't want to be violent, you can gently place it, it doesn't matter). Pour your Liquid Smoke over the pork and then sprinkle the outer sides of the pork with the salt. Don't cake it on, just sprinkle enough to make a slight coating (a couple to a few pinches will do...maybe a 1/4 cup???).

Cook on high for five to six hours...and then just walk away (need I remind you, I said this was easy, right? I was serious!). Okay, when your meat is done, just pull it apart with a fork. If you have bones in your meat, this would be the time to take them out (I don't want your faux vacation turning into a trip to the ER). Now, you're gonna have a good bit of juice in your pork. At this point, you can be done with your cooking...OR...may I suggest?....take one more step to make this pork TRUE Kahlua pork:

Shred some cabbage...oh, 1/4-1/2 head will do (I like doing mine three parts pork to two parts cabbage). Place it in your crock pot and let it cook for about 30 minutes more (until cabbage starts getting slightly soft) and then turn your pot off. The remainder heat will finish cooking it. Check to see if you have a lot of juice. If you do, pour some out. If not, you're good to go. You can always add more mesquite or salt to your desired taste, if you desire.

Eat your pork over sticky rice. Yum! OH...and, you're welcome! I just gave you a low cost vacation to the islands. ;) Sorry, no lei included.

Mexi-Chicken Pasta

First off, I would like to give credit to www.picky-palate.com for this fabulous recipe. Check out their website for other easy and delicious recipes!

1 lb campanelle pasta (we used rigatoni because we couldn't find campanelle)

1/4 teaspoon McCormick Gourmet Ancho Chile Pepper

1/4 teaspoon McCormick Gourmet Smoked Paprika

1/4 teaspoon McCormick Gourmet Garlic Powder

1/4 teaspoon McCormick Gourmet Sicilian Sea Salt

1/4 teaspoon McCormick Gourmet Coarse Grind Black Pepper

1 1/2 lbs (fryer) chicken breast with rib meat (we used boneless skinless breast meat)

2 tablespoons extra virgin olive oil

2 tablespoons extra virgin olive oil

1 cup finely chopped white onion

1 tablespoon minced garlic

1 cup finely chopped sweet peppers

1 1/2 cups Salsa Verde, mild

1 cup petite diced tomatoes from can

1/2 cup heavy cream

1/4 cup fresh chopped cilantro

1. Preheat oven to 350 degrees F.

2. Cook pasta according to package directions, drain and run under cold water to stop cooking.

3. Place ancho pepper, smoked paprika, garlic powder, salt and pepper into a small bowl, stirring to combine. Sprinkle over both sides of chicken, then rub. Heat 2 tablespoons oil in Dutch oven or large pot over medium heat. Add chicken cooking until browned on both sides, about 6 minutes each side. Place pot in oven and continue cooking for 25 minutes.

4. While chicken is cooking heat 2 tablespoons oil in another Dutch oven or medium pot over medium heat. Add onions, garlic and sweet peppers, cooking and stirring until tender, about 5 minutes. Add salsa, tomatoes, cream and cilantro, stirring to combine. Add cooled pasta back to original large pot and pour sauce over top, stirring to combine. Reduce heat to low, stirring often.

5. When chicken is cooked through, remove and let rest for 5 minutes. Cut into slices. Spoon pasta in serving bowls and top with slices of chicken breast. Garnish with a sprig of cilantro if desired.

Makes 4 to 6 servings

Asian Beef Noodles

I hijacked this recipe from Pampered Chef and it was delish, not that I doubted them for a second. This meal was really quick, simple and pretty cheap depending on how much you spend on your steak!

Asian Beef Noodles
Ingredients:
1 pound lean boneless beef top round steak, cut into 1/4-inch strips
3 garlic cloves, pressed
2 small pieces (1/2 inch) fresh ginger root, peeled and finely chopped
2 cups water
2 packages beef-flavor ramen noodles
3 cups broccoli florets
2 carrots, sliced
2 green onions, sliced

Directions:
1. Heat skillet over medium heat until hot. Lightly spray with nonstick cooking spray. Stir-fry beef, half at a time for 3-4 minutes. Remove beef from skillet; set aside.

2. Add garlic and ginger to skillet; stir-fry 30 seconds. Add water; bring to a boil. Add noodles, broken into pieces, broccoli, carrots and seasoning packets from ramen noodles.

3. Bring to a boil; reduce heat. Simmer 3 minutes or until noodles are tender and most of the liquid is absorbed. Return beef to skillet; heat through. Sprinkle with green onions.

Yield: 6 servings

Quiche

2 pie crusts (prepared as directed)
1 Cup heavy cream
14 eggs
2 Cups cheese (whatever kind you like)
2 Cups (approx.) meat or veggies (cut into bit size pieces)
salt and pepper to taste

Bake pie crusts as directed. Beat together eggs, cream, salt and pepper until well blended. I try to beat the mixture until it is a little frothy. Sprinkle cheese into bottom of crust so that you put 1 cup per quiche. Place meat or veggies on top of cheese. Pour egg mixture over cheese and meat/veggies in each pie crust. The egg mixture should almost cover the cheese/meat/veggies. Bake at 375 degrees for 35 to 40 minutes.

*Some of my favorites are bacon and gruyere and it's super easy because the bacon is easy to crumble into bit size pieces. Swiss and ham is also a good variation. I have made one with spinach, artichokes and roasted red peppers. There are endless possibilities!

**Obviously you could half this recipe if you do not need 2 quiches.

Layered Enchilada Bake

This is a recipe from Kraft magazine. My hubby loves it. He is a freak for Mexican. I like it b/c you can assemble it and freeze it uncooked for 3 months and pull it out for a rainy day that you don't feel like cooking. Hello food storage!

Yield: 8 servings

1 lb lean ground beef
1 onion, chopped
2c Think 'N Chunky salsa
1 (14 oz)can black beans, drained & rinsed
1/4c Zesty Italian Dressing
1 pkt Taco Seasoning mix
6 (8") flour tortillas
1c sour cream
1 pkg Mexican style shredded 4 cheese
cilantro


Preheat 400*. Line 13x9" baking dish with foil extending over sides, set aside. Brown meat with onions in large skillet on med-high heat; drain. Add salsa, beans, dressing and chili powder; mix well. Arrange 3 tortillas in single layer on bottom of prepared dish; cover with layers of half each of the meat mixture, sour cream, cheese & cilantro. Repeat all layers. Cover with foil. Bake 30 min. Remove foil, bake additional 10 min.


*If you are freezing it...Bake at 400* covered for 1 hour. Remove foil. Bake additional 15-20min.


Serving Suggestions: Top with chopped tomatoes, shredded lettuce, cilantro & crushed tortilla chips if you like a little crunch.

Teriyaki Chicken

I also got this recipe from a sister in the Del Rio Branch, Christina Gregory. This is just the sauce, so you can pour it on whatever kind of chicken you want to have. Most of the time you do wings, but this time I just did chicken breasts and served it over rice. Yummy
1c brown sugar
1/2c soy sauce
1c water
1 tsp ground ginger
2-3 cloves garlic, minced
1 lb chicken


Preheat 325*. Combine all ingredients but chicken, mix well. Pour over chicken in a pan. Bake 1 1/2 hrs, turning once.

Hawaiian Haystacks-- Marina

This is to prove that I actually do cook. This is

a super easy meal to throw together. It does take time to cook the chicken, but other than that, it's a breeze.

4 chicken breasts

2 stalks celery, chopped

3 handfuls of baby carrots

1 onion, chopped

1 T. parsley

1 T. basil

salt & pepper to taste

Bring all ingredients to a boil in a large pot. Cook until chicken is tender (usually an hour). Pull chicken and carrots out separately. Reserve three cups of the broth and add with 2-4 cans of cream of chicken soup, depending on thickness you like. Shred the the chicken and add back into the gravy mixture.

Serve over rice and top with any of the following:

cooked carrots

green peppers

green onions

celery

chinese noodles

almonds

cheddar cheese

pineapple

coconut