smith's crockpot latin chicken

1 T. Olive Oil

½ C. Chicken Broth

3 lbs. Chicken Breasts

½ C. Cilantro Leaves

1C. Salsa

2 tsp. ground Cumin

2 Sweet Potatoes

½ tsp. Allspice

1 red Bell Pepper

3 Garlic Cloves, minced

2 cans Black Beans

Salt and Pepper

Lime wedges for garnish

*Heat oil in a large skillet. Season chicken with salt and pepper. Sprinkle ¼ C. cilantro over chicken. Brown in the frying pan, 3-5 minutes on each side.

Arrange the chicken in the bottom of a slow cooker. Place cubed sweet potatoes, sliced bell pepper, and black beans on top of the chicken. Mix together chicken broth, ¼ C. cilantro, salsa, cumin, allspice, and garlic together in a bowl; pour into slow cooker. Cook on low for 4 hours. Serve over rice with lime wedges.

Smith's cilantro rice

rice half brown, half white

onion

garlic

Tbsp Butter

can of green chilis

cilantro

Cafe Rio Tomatillo Dressing

Do not skip this part, the dressing is my favorite part of the salad! Creamy and spicy and zesty, it is absolute heaven. I actually use leftover dressing for a tomatillo-cilantro salsa, this stuff makes regular, everyday corn-chips taste like exotic, savory treats. (Because we all know, corn is not exotic on it’s own.) If it can transform corn chips, just IMAGINE what it will do for your salad! Besides, it takes 3 minutes to put together.

1 pkg. Ranch dressing mix
3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime

Dump everything in a blender and blend until smooth. Refrigerate in air-tight container (or your entire fridge will smell like garlic and cilantro).

from:

http://heidikins.com/2008/08/29/whippin-it-up-cafe-rio-pork-barbacoa-salad-with-tomatillo-dressing/

Cafe Rio Pork Barbacoa

5-6 lb. pork roast

21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (I used hot)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper

instructions:

Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. (I started my Pork Adventure at midnight and everything worked out perfectly for Sunday dinner at 6:00 pm.) After 12 hours, drain pork (retain liquid if you want sauce for burritos, simply mix with a can of verde enchilada sauce and away you go).

Mix remaining ingredients until sugar dissolves. I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them. I also rinsed out the can with Dr. Pepper for more adobo goodness. My version had a fairly good kick to it, but if you LOVE hotness, then blend everything + 2 or 3 chilies in the blender. (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).

Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.

Take out roast and shred, add back into sauce and cook for 2 more hours. At this point the meat was so tender it practically shredded itself.

From, Maegan and :

http://heidikins.com/2008/08/29/whippin-it-up-cafe-rio-pork-barbacoa-salad-with-tomatillo-dressing/

pilaf

1/2 c. carrots

1/2 onion

1-2 cloves garlic

saute in olive oil in pressure cooker until soft

throw in 1 and a 1/2 cups brown rice, saute a little

broth or boullion

water and pressure cook for fifteen min.

1/2 tsp. onion salt

1 c. frozen peas

1/2 c. cashews

1/8 c. sliced green onions

sweet and sour peppers

three peppers, yellow, green, red

saute in olive oil with lid on skillet.

carmelize

add vinegar, red wine 1-2 tsp

add sugar, 1-2 tsp

and salt

whala.

Marie's lentil stew

onion

garlic

carrots

celery or zucchini

1 c. lentils

1/2 c. rice

1 can diced tomatoes

smush

boulion

cumin

tumeric

ginger

top with mottz. cheese

with yummy rolls