Life is Good
Jun 23, 2009
Jun 22, 2009
YUMMO: I have never made crepes before so if this isn't how they are supposed to look, I'm sorry. I served these crepes when my parents came over one evening. I did most of the work ahead of time and then assembled them on the spot. Everybody went nuts for them. They took a lot of patience to make and I wouldn't recommend making them with two kiddos hanging on ya. But they were fantastic and I can't wait to try and make them again the next time I need a desert. Batter: 1 cup all purpose flour 1 tbsp. Sugar 1/2 tsp cinnamon 1 1/2 cups milk 2 eggs Filling: 8oz cream cheese, softened 1 carton whipped topping, thawed 1/2 C Confectioner's sugar SAUCE 2 1/2 C chopped fresh or frozen rhubarb (1" pieces) 1 C water 1/2 cup sugar 2 tbsp. grated lemon peel 1/4 tsp. salt 1 cup sliced fresh or frozen unsweetened strawberries 2 tbsp. lemon juice 1/4 tsp. ground cinnamon 3-4 drops red food coloring, optional In a saucepan, combine rhubarb, water, sugar, lemon peel and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. Add food coloring if desired. In a large bowl, combine filling, cover and refrigerate for 1 hour. In a 8" nonstick skillet, melt 1 tsp. butter. Stir batter; pour about 2 T into the center of skillet. Lift & tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, add butter as needed. When cool, stack crepes between waxed paper. In a large mixing bowl, beat the filling ingredients until smooth. Spread 2T on each crepe; roll up. Top with sauce.
2 pounds pork (I used boneless pork Tenerloin)
3 cans Coke (NOT diet)
1 ¼ C brown sugar
dash of garlic salt
1/4 cup water
1 can diced green chilies
3/4 can enchilada sauce
Marinate: 1 ½ can of coke and ¼ C brown sugar. Marinade for a few hours or overnight. Drain marinade and put pork, ½ can of coke, water, and garlic salt in crock-pot on low for 6- 8 hours. Remove pork from crock-pot and drain any liquid. Shred pork.
In a food processor or blender, blend ½ 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 slowly
Put shredded pork and sauce in crock-pot and cook on low for 2 hrs.
2 C cooked rice (long-grain, brown rice)
2 cloves garlic, minced
2 Tbsp. freshly squeezed lime juice
3 Tbsp. fresh chopped cilantro
Once rice is cooked add all ingredients together.
Lettuce (I used Romain and Spinach)
Corn (I used left over corn on the cob)
Fresh Pineapple Chunks
Your favorite teriyaki sauce
pico de gallo (sometimes I just use fresh salsa and drained the juice out of it)
Marinate the chicken in Teriyaki sauce for atleast 2 hours - grill and cube. Dice all ingredients and add all other components.
HONEY LIME DRESSING
1/4 c Grey Poupon mustard (the smooth kind)
1/4 c Honey
1 c Sour Cream
1 T Olive Oil
1 1/2 T apple cider vinegar
1 1/2 t lime juiceBlend all together, cover and chill. Make ahead so the flavors have time to mesh
Jun 19, 2009
Jun 17, 2009
Jun 16, 2009
Jun 15, 2009
Jun 12, 2009
- "Follow" this blog. Already are? remind me in a comment!
- Share the love and make a post about this contest on your own blog with a link.
- Do you still want more? Get up to 5 extra entries : Leave me a comment letting me know what your favorite item is from each of these lovely shops.
Jun 11, 2009
Jun 10, 2009