Monday, December 22, 2008
Shredded Kalua Pork
3-4 pounds pork roast
1-2 tablespoons Hawaiian salt or Kosher salt
1/4 c. liquid smoke
1 c. cup water (you can also use beef or chicken broth)
4 washed ti leaves (if ti leaves aren't available or you don't know what they are, no worries-- it is still great without them. They just add a cool local Hawaiian element to the dish)
Line bottom of crockpot with 2 ti leaves (if you have them). Rub pork generously with salt, pour on liquid smoke then place on ti leaves (or in the crockpot). Add water. Fit remaining ti leaves (again, if you have them) around outer edge of crockpot. Cover and cook on low for 8-10 hours. Garnish with chopped cilantro. Serve with rice and coleslaw.
First of all, sorry for the delay in posting... this time of year has caught up with me too! Now, with this recipe, I didn't have the ti leaves, but it still turned out fabulous!! We really enjoyed this recipe. I also spiced things up a bit by making Cafe Rio's cilantro lime rice and serving that instead of the plain white rice. I think that made such a great variation to the flavor! If you need that recipe for the rice, let me know!!
Monday, December 8, 2008
Caramel Rice Krispy Treats
2 cups brown sugar
2 sticks butter
1 3/4 cup karo syrup
1 can sweetened condensed milk
18 oz. rice krispies
Boil brown sugar, butter, and karo syrup for 3 minutes and remove from heat. Add can of sweetened condensed milk. Boil 3 minutes. Pour over rice krispies and mix.
This is the way to do rice krispy treats!! They are so yummy and perfect for holiday treats (great neighbor/friend gifts!). This recipe did make a lot... I got 2 9x13 pans from this... so if you are making it just for yourself, you'd better be hungry! Otherwise, perfect for parties or gifts!!
Tuesday, December 2, 2008
1 lb. ground beef
1 jar spaghetti sauce 24-26 oz.
16 oz. Cottage cheese
½ pound grated Mozzarella cheese
½ pound grated cheddar cheese
½ cup parmesan cheese
1 package flour tortilla shells
Brown hamburger in a pan and drain well. Combine with the spaghetti sauce. In large bowl combine beaten egg, and all the cheeses. Save a little of the Mozzarella and cheddar for the topping.
Put a layer of the tortilla shells in a 9x13 pan. Tear them to fill in all the spaces. Then add a layer of sauce and a layer of cheese. Repeat several times ending with the sauce and a topping of the grated cheese. Bake 30 minutes at 350 degrees. Serve hot. On your individual plates top with lettuce, tomatoes, sour cream and chopped olives as desired.
I didn't really know what to expect when I made this. At first I thought it was going to taste just like regular lasagna, but it was a great combo of Mexican and Italian! I didn't have the full amount of cheese (1/2 pound of each), but it was still plenty without that much. We really liked this recipe and will definitely make it again!