Tried and True-sday

With Christmas coming up in less than 2 weeks things have started to get a little crazy. . .but good crazy. We've had a lot going on and Brett is on his first business travel trip this week. I feel like such a grown up knowing that Brett is traveling on business. :) The boys and I have been having fun and staying busy. Last week we had our annual adult-only Street Progressive Dinner. There were 13 couples that were able to participate this year. It was so nice to visit our neighbors without kids running all over the place and have a somewhat 'formal' evening together. I volunteered to do the Main Dish this year for 6-8 people. Because of some last minute cancellations one of my neighbors that was also supposed to feed 6-8 people was down to 4. So, I invited her group and her food to come to our house for a big buffet. It was A LOT of food for only 10 people. Especially considering we already had appetizers, salad, and dessert to come. No one seemed to complain though:) The food was amazing and I have to thank Mike and Brittany Allred for giving me this awesome recipe. It is a major crowd pleaser that leaves you wanting more. You've got to try it! Happy cooking!

Cafe Rio Shredded Pork

2 pounds pork roast

3 cans Coke (NOT diet)

1/4 c. brown sugar

dash garlic salt

1/4 c. water

1 can sliced green chilies

3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)

1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little. Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

CILANTRO-LIME RICE

1 c. uncooked rice

1 tsp. butter or margarine

2 cloves garlic, minced

1 tsp. freshly squeezed lime juice

1 can (15 oz) chicken broth

1 cup water

1 Tbsp. freshly squeezed lime juice

2 tsp. sugar

3 tablespoons 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 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice. If you want to use Minute rice just improvise so that the liquids equal the rice measurements.

BLACK BEANS

2 Tbsp. olive oil

2 cloves garlic, minced

1 tsp. ground cumin

1 can black beans, rinsed and drained

1 1/3 c. tomato juice

1 1/2 tsp. salt

2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")

Serve these on Tortillas with cheese, olives, sour cream, or whatever else you would like to add.