Chicken Cordon Bleu Wraps

We've been eating a lot of salads, sandwiches, and wraps at our house lately. This particular wrap has become one of our favorites. I found it on http://realmomkitchen.com a while back and we have had it several times. I typically use the uncooked tortillas from Costco rather then buying actual wraps. 

INGREDIENTS:

3/4 lb. sliced roasted chicken, from the deli

1/2 lb. black forest ham, from the deli

4 wedges of creamy swiss cheese (we have been using whipped cream cheese)

4 Tbsp. mayo

2 Tbsp. honey Dijon mustard

spinach or spring mix lettuce

4 tortillas/wraps

DIRECTIONS:

1. Mix mayo and mustard together and set aside.

2. With each tortilla, spread cheese over entire tortilla. Next place a couple of slices of chicken, followed by a couple pieces of ham. 

3. Spread about 1 Tbsp. of mayo/mustard mixture evenly over the ham. Place a few pieces of lettuce on top and roll the tortilla into a log. Slice and serve.

Cafe Rio Pork Salad

If you haven't tried my Cafe Rio Pork recipe yet then you are missing out! I actually get the most google hits on that post. It is so yummy! Anyways, I decided to make a double batch of pork last time and froze half of it to see how it would do. I am happy to report it is just as good. I decided to serve it over a salad this time using the cilantro lime ranch. Love it, love it! Give it a try, I promise you won't be disappointed.

Ingredients:

Cafe Rio Pork (click here for recipe)

Hearts of romaine, chopped

black beans, drained and rinsed

corn

cherry tomatoes

mozzarella cheese

Cilantro Lime Ranch Dressing (click here for recipe)

Directions:

Place chopped lettuce on serving plate and top with black beans, corn, tomatoes, pork, mozzarella, and drizzle cilantro lime ranch over top. Enjoy!

Southwest Summer Pork Chops

This recipe is courtesy of Tried and True Cooking with Heidi, thanks Heidi! I almost always bread pork chops because it keeps them so tender and moist, but I found this recipe while browsing the blog world the other day and they looked so good. These had great flavor and everyone in the family enjoyed them. I bought thin cut pork chops so they cooked really quickly on the bbq- great summer time meal so you don't have to heat up the house! Give them a try and let me know what you think-

Ingredients:

4 tsp dried minced onion
2 tsp ground cumin
1 tsp cornstarch
1 tsp chili powder
1 tsp dried minced garlic
1/2 tsp dried oregano
1/2 tsp paprika
1/4 tsp cayenne pepper
6 bone-in pork loin chops (I used boneless)
1/4 cup barbecue sauce (I used KC Masterpiece)
2 TBSP lemon juice

Directions:

In a small bowl, combine the first eight ingredients; rub over pork chops. In a large resealable plastic bag, combine barbecue sauce and lemon juice; add the pork chops; Seal bag and turn to coat; refrigerate for 1-2 hours. Discard marinade. If grilling the pork chops, coat grill rack with cooking spray before starting the grill. Grill chops, covered, over medium heat or broil 6 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 160°

Baked Mostaccioli

I found this recipe on Tasty Kitchen and thought it sounded good. I usually can't go wrong when I make a pasta dish. The kids love anything with noodles and my husband really likes Italian sausage so it was a winner in our house. It does make a ton though! There is 2 pounds of meat in this sucker so a little goes a long way. Next time I'll freeze half for an emergency meal. (By the way Tasty Kitchen is the Pioneer Woman's new recipe website and she recently finished writing her very first cookbook which you can pre-order now on Amazon. Just thought I'd share for those of you who love her as much as I do!)

Ingredients:
1 pound Ground Beef
1 pound Italian Sausage
2 pinch(es) Garlic Sal, (I used 1 clove of garlic, minced)
45 ounces jar Spaghetti Sauce (I'm a Prego fan)
2 teaspoons Italian Seasoning (to Taste)
1 box(es) Mostaccioli Noodles
6 slices American Cheese
6 slices Mozzarella Cheese (get Slices, NOT Shredded)
6 slices Provolone Cheese

Directions:
1. Boil your noodles according to the box.
2. Brown the ground beef and Italian sausage and garlic.
3. Add spaghetti sauce and Italian seasoning to browned meat and let simmer for about 15-20 mins.
4. Preheat oven to 350F.
5. Grease a 9×13 glass dish and layer 1/2 of your noodles. Tear up 3 pieces of American cheese and3 pieces of mozzarella cheese, and place on top of noodles. (**placing the cheese on the noodles is a VERY important secret step)
Next pour 1/2 of your meat sauce over the cheese and noodles.
Now add the other 1/2 of your noodles and top with the other 3 slices of American cheese and 3 slices of provolone cheese.
Pour other 1/2 of your sauce over the 2nd layer of cheese and noodles, then top with remaining mozzarella cheese.
6. Place in oven on 350F for 45 mins.

Amazing Pulled Pork

I found this super yummy recipe on Tidy Mom's blog a few weeks ago and she raved about it so I knew I needed to try it. It really is amazingly good! Your supposed to put bbq sauce on it and serve it on a bun but that didn't happen in our house....it was so good as is. I did serve it with a side of Joe's BBQ sauce for dipping but ended up eating more of it without.

Ingredients:
4-7 pound pork butt roast, bone in
1 tsp. chili powder
1/4 cup brown sugar
3-4 cloves of garlic
1 tsp. oregano
1 tsp. ground cumin
2 Tbsp. salt & pepper
2 Tbsp. olive oil
3 Tbsp. red wine vinegar

Directions:
1. Rinse roast and pat dry. Spray roasting pan really well with non-stick cooking spray. Place roast in roaster.
2. Place all other ingredients in a food processor until blended well.
3. Rub mixture all over roast making sure to get it into all creases and folds.
4. Place about 1 cup water in the bottom of roasting pan, cover, and bake for 4-6 hours (roughly 1 hour per pound) at 300 degrees. Turn every hour.
5. Once roast is fork tender, remove lid and crank the temperature to 400 degrees. Let the roast cook an additional 15-20 minutes, skin side up. This should make it nice and crispy.
6. Let roast sit for 10 minutes, then remove bone and shred with two forks. Pour the remaining juice from the pan back over the roast and serve!
(You can serve this with a side of bbq sauce or on a bun covered in bbq sauce.)

Oven Kalua Pork

I got this recipe from Heidi over at Tried-and-True Cooking, it was so easy and so tasty! Thanks Heidi, my family loved it.

Ingredients:
5lb. pork butt roast (I used a pork loin roast)
1 Tb. liquid smoke, plus 1/2 tsp.
2 1/2 Tb. sea salt, divided

Directions:
1. Rub liquid smoke and 1 1/2 TBSP of salt onto the skin of the pork. Wrap well in foil, (I doubled wrapped it in heavy duty foil) and seal completely. Place in roasting pan. Bake 5 hours at 300 degrees (or until internal temperature of 160 is reached).
2. Remove from oven and let cool 15 minutes before shredding. Sprinkle shredded meat with remaining 1 TBSP of salt and 1/2 tsp liquid smoke. Mix well. 12 servings.

Ranch House Pork Chops with Parmesan Mashed Potatoes

Ingredients:
6 pork chops, 1/2" thick
1 packet (3 Tbl.) Ranch dressing seasoning
10.75 oz. Cream of Chicken
4 lbs. potatoes, peeled & cubed
5 Tbl. butter
1 cup grated Parmesan cheese
6 cloves roasted garlic (directions below)
1- 1 1/2 cups warm milk
1 Tbl. salt
1 tsp. black pepper

Directions:
1. Place pork chops, Ranch seasoning, and cream of chicken in crock pot. Cook on low heat for 6 hours.
2. Just prior to serving pork chops, boil cubed potatoes until fork tender. Drain and place in mixing bowl.
3. Mix on low till potatoes are mashed, then add butter, Parmesan, garlic, milk, salt, and pepper. Season to taste as needed.
4. Scoop mashed potatoes onto serving plates and top with a pork chop and gravy.

Roasted Garlic:
Slice the top off of a garlic bulb, drizzle 1 Tbl. olive oil over top. Wrap tightly in foil and bake for 1 hour and 350 degrees.
* recipe from Real Mom Kitchen

Cafe Rio Sweet Pork Burritos w/Cilantro Lime Rice & Cilantro Lime Dressing

Anyone who has had Cafe Rio's sweet pork knows how awesome it is. This is a copy-cat recipe and it is a must try! It may seem like a lot of work to some but it is soo worth it! They usually serve this pork on a yummy salad but I decided to make a burrito instead using their sweet pork, cilantro-lime rice, and cilantro ranch. You could also add their black beans to this as well but my family is not a big fan of beans, I'll include the recipe for it though.
I bought the uncooked tortillas and I do recommend them. They are so much better than pre-made and they only take 60 seconds to cook. We also added romaine lettuce, tomatoes, and cheese to our burritos. They turned out delicious!


Sweet Pork
Ingredients:
2 pounds pork (I used boneless pork ribs)
3 cans Coke (NOT diet), buying the 2 ltr. is cheaper
1/4 cup brown sugar
dash garlic salt
1/4 cup water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, mild spiciness but any will work)
1+ cup brown sugar

Directions:
1. 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. Marinate overnight.
2. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on low for 6- 8 hours.
3. Remove pork from crock pot and drain any liquid left in the pot. Shred pork. (for those of you who have a Bosch mixer, place meat in mixer with wire whisks and mix on speed 1 for 15-20 seconds, it will be perfectly shredded!)
4. 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.
5. Put shredded pork and sauce in crockpot and cook on low for 2 hours.

Cilantro-Lime Rice
Ingredients:
1 c. uncooked white 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 Tbsp. fresh chopped cilantro


Directions:
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

Cilantro Ranch Dressing
Ingredients:
1 packet TRADITIONAL Hidden Valley Ranch mix
1 c. mayonnaise
1 c. buttermilk
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (I left this out, I don't like it too spicy)

Mix all ingredients together in the blender. That's it!

Black Beans
Ingredients:
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

Directions:
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.

Crock Pot Pork Loin Roast

Ingredients:
2-3 lb. pork loin roast
1/2 onion, diced
6 Tablespoons of brown gravy mix (equiv. 2 envelopes)
2 cups water

Directions:
1. Place pork loin in crock pot. Sprinkle roast with diced onion.
2. Prepare gravy as directed on package then pour over roast.
3. Cook on low for 6-8 hours, depending on the size of your roast.
4. Slice and serve, drizzling gravy and onions over top.

Baby Back Ribs

This is the highly anticipated recipe many of you having been waiting for. I decided I'd better post it after getting complaints for not putting it in the ward cookbook. It is another one of my MIL's recipes.

Ingredients:
1 rack of PORK baby back ribs (not spare ribs)
1 tablespoon Montreal Seasoning (McCormick’s)
2 tablespoons soy sauce
2 tablespoons olive oil
1 bottle bbq sauce (we like Joe's BBQ & KC Masterpiece Original)

Directions:
Whisk together Montreal Seasoning, olive oil, and soy sauce. Brush rack of ribs with marinade. Heat barbeque to medium/high heat, brown each side of the ribs (top up) and remove from grill. Place ribs on large piece of HEAVY DUTY foil on a cookie sheet and generously cover in bbq sauce. Seal foil around ribs and wrap one more time with heavy duty foil to avoid leaks. Bake for 3 ½ -4 hours at 275 degrees.

Italian Breaded Pork Chops

Ingredients:

4-5 boneless pork chops

1 1/2 cups Italian bread crumbs

1/2 cup Parmesan cheese

1/4 cup parsley

2 eggs

2 Tablespoons milk

olive oil

seasoning salt

garlic powder

Directions:

1. In a shallow dish whip eggs and milk together. In a second shallow bowl, mix bread crumbs, Parmesan cheese, and parsley.

2. Season each pork chop (both sides) with seasoning salt and garlic powder.

3. Dip each pork chop in egg mixture then generously coat with bread crumb mixture.

4. Heat olive oil over medium heat in a large skillet. Cook pork chops till breading becomes golden (approx. 5 minutes for each side).

5. Place pork chops in a baking dish and cook for 25 minutes at 325 degrees.