Crock Pot Dr. Pepper Pulled Pork

Dr. Pepper Slow Cooker Pulled Pork

 PREP TIME5 minutes

COOK TIME5 5 hours +

TOTAL TIME5 5 hours 5 minutes

 SERVINGS8 servings

 AUTHORHolly Nilsson (adapted by Kristi)

https://www.spendwithpennies.com/dr-pepper-pulled-pork-slow-cooker-recipe/

Ingredients

1 pork butt/pork shoulder roast, 4-5 lbs

seasonings: salt, pepper & garlic powder to rub into the roast

1 sliced onion (optional)

1 can of Dr. Pepper

3/4 cup or so of BBQ sauce

Instructions

1. Place the onions in the bottom of the crockpot

2. Rub the outside of the roast with seasonings

3. Place roast in the crockpot 

4. Pour can of Dr. Pepper over roast

5. Cook on high for 4-5 hours or on low for 7-8

6. Remove pork from the crockpot  and shred in serving dish 

7. add BBQ sauce and juices from the crockpot until desired consistency and taste. 

8. or place shredded meat back in the crockpot and add BBQ sauce and cook for another 30 to 60 minutes

9. Serve on rolls

10 or skip the BBQ sauce and serve in salads or other Mexican dishes

OR HERE'S A SIMILAR RECIPE: https://life-in-the-lofthouse.com/cafe-rio-sweet-pork/

Buchart New Year Chip Dip

So if you eat black eye peas on new years - it is supposed to bring you financial prosperity in the new year.  Here is the recipe for the super delicious dip that Becca made for our New Year's party.


For a big bowl

avocados & tomatoes  at a 3:1 ratio (I did 7 or 8 avocados and 3 tomatoes I think)

1 bunch of green onions

cilantro (1 bunch, chopped)

lime juice

1 pkg. of black-eyed peas cooked (or 2 cans, rinsed & drained)

2 Tbsp. sugar

1/4 c. olive oil

1/4 c. cider vinegar

salt & pepper to taste

Avocado Salsa Cup

6 (11 inch) flour tortillas
1 TBS vegetable oi
2 small plum tomatoes
2 small avocados
2 TBS chopped fresh cilantro
2 TBS garlic cloves, pressed
1/4 tsp salt
1/2 cup sour cream

Step one: preheat oven to 350
Step two: trim tortillas to 6 inch squares, cut each square into quarters for a total of 24, 3 inch squares
Step three: brush both sides of each tortillas with oil and press square into a mini-muffin pan
Step four: bake for 8 to 10 minutes or until crisp
Step five: for the filling: dice tomatoes, dice avocados, chop cilantro, press garlic and add sour cream

Sarah's Cranberry Salsa

Got this from Sarah Erwin on New Year's Eve.  SOOO yummy and easy.  I also liked it mixed with other salsas and toppings!


Large 12 or 16 oz bag of cranberries
About 1 cup of sugar
1 - 2 green onions chopped up
Juice of one or two limes

Mix in a blender (you can decide how chunky you want it) and eat!

Spicy Salsa

this is loose - I really do change it all the time depending upon what I have on hand from the garden

10 cups roughly chopped tomatoes (and sometimes I add a can or two of chopped tomatoes - depending on how many peppers and onions I have)

5 cups chopped and seeded green bell peppers

5 cups chopped onions (I generally use yellow, but have been know to use all kinds)

2 1/2 cups hot peppers, chopped, seeded (a mix of of jalepenos and green chilis)

1 1/4 cups cider vinegar (this is the part that is essential for canning & not if you are eating this fresh)

6  garlic cloves, minced (use less if you don't love garlic like I do)

2 tablespoons cilantro, minced

3 teaspoons salt

1 (6 ounce) can tomato paste

STEP ONE: combine all ingredients in a large pot (stock pot)
STEP TWO: simmer to desired thickness
STEP THREE: (only have to do if you have people who don't like chunks) puree in a food processor
STEP FOUR: laddle into hot jars leaving 1/4 inch head space
STEP FIVE: process for 15 minutes in a water bath

Tex-Mex Beef Enchiladas

This one was lifted straight from this website: 

http://www.marthastewart.com/313621/tex-mex-beef-enchiladas

My freezer group made it - just had it tonight - it was awesome.  She also made it with shredded chicken. She also didn't roll the enchiladas, she just put them on top and made it like a casserole.  I'm a fan!  You need to double it  to make one for a freezer meal and one to eat tonight! 

Ingredients

• 2 tablespoons olive oil
• 1/4 cup all-purpose flour (spooned and leveled)
• 1 can (14 1/2 ounces) reduced sodium chicken broth
• 1 1/2 tablespoons chili powder
• 1 small chipotle chile in adobo, minced, plus 1 tablespoon sauce (from a small can)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3/4 pound lean ground beef
• Coarse salt and ground pepper
• 8 corn tortillas (6-inch)
• 1 1/2 cups shredded cheddar cheese (6 ounces)
• 1/4 cup chopped cilantro

Directions

1. Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
2. Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
3. Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.
4. Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.

Chili-Lime Mango Chicken Skewers or Salad Topper

Inspired by a recipe from Our Best Bites

Ingredients:
6 T olive oil
1/4 c. fresh lime juice
zest of 1 lime
1 t chili powder
1/4 t cayenne pepper
1/2 t salt
1 T sucanat (or sugar)
4 chicken tenders cut into 1 inch pieces
3 almost ripe mangos peeled and cut into 1 1/2 in cubes
1/4 c. green chilies (optional)

STEP ONE: prep mangos and chicken pieces
STEP TWO: whisk together olive oil, lime juice, lime zest, chili powder, cayenne pepper, salt, and sucanat
STEP THREE: add green chilies (mine were frozen), chicken & mango
STEP FOUR: mix and cover to marinate for 2-4 hours (I did mine overnight and it worked fine)
STEP FIVE: soak wooden skewers for 20 - 30 minutes in water
STEP SIX: thread onto skewers, alternating mango and chicken
STEP SEVEN: grill
STEP EIGHT: saute up any pieces that were too small or too mushy to stay on a skewer (you'll have to drain off some of the liquid - but super yummy over a salad)

Baked Creamy Chicken Taquitos

Recipe by OurBestBites.com

1/3 c (3 oz) cream cheese
1/4 c green salsa
1 T fresh lime juice
1/2 t cumin
1/2 to 1 t chili powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir.  Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.  Stir to combine and then add cilantro and green onions.  Add chicken and cheese and combine well.

You can prepare up to this step ahead of time.  Just keep the mixture in the fridge.


Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking.  It helps to place them between damp paper towels. Usually 20-30 seconds will do it.  If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet.  Lay all of the taquitos on the baking sheet and make sure they are not touching each other.  Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Plan pan in oven and bake for 10 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

Kristi's Mexican Rice

2 TBS oil
3 TBS crushed garlic (I get mine at Costco)
1/4 onion minced (I did a purple one)
1 1/2 cup rice
1 can chicken broth
1 cup tomato sauce
1/2 cup cilantro diced finely
1/4 t cumin
1/2 t onion powder
1/2 T taco seasoning

STEP ONE: heat oil, saute garlic and onion
STEP TWO: add dry rice and stir until rice browns (around 5 minutes)
STEP THREE: add broth and tomato sauce and cilantro and spices
STEP FOUR: bring to a boil (mine was pretty much already there)
STEP FIVE: cover and cook for 10 - 20 minutes (until done)
STEP SIX: fluff with a fork

Serve with Nicole's taquito recipe

Cilantro Lime Rice

from the kitchen of Heather Peterson

rice
chicken broth
salt
pepper
lime
cilantro

Use chicken broth instead of water to cook rice in. 
Salt and pepper rice. 
Add 1 tsp. to 1 tbsp. lime juice to broth. 
Cook rice. 
Add 1/4 to 1/2 c. chopped cilantro.
Salt and Pepper cooked rice.

Enjoy!

Chicken Enchiladas

from the kitchen of Heather Peterson

4-5 chicken breasts
1 can La Victoria green enchilada sauce
1 can cream of mushroom soup
small container of sour cream
1 can diced green chiles

Combine all ingredients in a crockpot and let cook all day. 

Add mushrooms (optional)
Add cheese (pepperjack, colby or cheddar)

Put a small amount of sauce in bottom of 13x9 pan.  Fill tortillas with chicken mixture.  Roll and put in pan.  Smother with remaining sauce.  Sprinkle cheese on top.  Bake at 350 degrees for 20 minutes.

Honey-Lime Chicken Enchiladas

Honestly, I don't think it gets much better than this. I love these enchiladas. When I am not pregnant (and can't stand cream), I make them at least once a month. There is no amount for the cheese - you just use as much as you want.


Honey-Lime Chicken Enchiladas
From Jamie Rice

1/3 cup honey
¼ cup lime juice, freshly squeezed (about 2 limes)
1 tsp chili powder
1 tsp cumin
1 garlic clove, minced
1 -14 oz can green enchilada sauce, mild
½ cup cream
2 chicken breasts, cooked and shredded
Cheese (monterey or colby jack) (I have only done it with monterey jack and loved it so much I never tried colby)
Cilantro, for garnish (I like to simplify, so I never use this unless I need cilantro for something else that week)
Corn tortillas

In a bowl, combine honey, lime juice, chili powder, cumin, and garlic. Add chicken and marinate (the longer, the better). In another bowl, mix enchilada sauce and cream. In a 9X13 pan, pour a small amount of the enchilada sauce/cream mixture, just to cover the bottom of the pan. Roll enchiladas, filling each tortilla with chicken and cheese, and placing them into the pan. Mix the remaining honey-lime sauce from the chicken mixture with the enchilada cream sauce. Pour over the top of the enchiladas. Sprinkle the top with cheese. Bake at 350 degrees for 30 minutes.

Option: Layer the ingredients as you would lasagna for faster preparation. Bake as directed.
(Truth be told (Otherwise known as "admission of laziness"): I always just layer it because I am too lazy to roll the tortillas and worry about them breaking. It tastes the same and since I can't get tolled ones out of the pan perfectly, it probably looks the same, too.)