Mushroom Spinach Burger

Mushroom Spinach Hamburgers

I made these tonight. I did not tell the kids what they were made of. Mike guessed because he saw me making them.
After a few bites the boys said, 'yumm, this is the best burger I have had." A few minutes later, Mike looks at me and says, "this is at least a top 5 of all my fav meals you have cooked in 12 years!" Even Elektra ate hers!
The kids still have no idea what was in these, but all 3 ate them completely gone!

1 pkg Spinach - thawed & drained (I forgot to do this, so I microwaved it, till it was mostly thawed, then I squished it in between 2 towels to get rid of the water, but felt it was still going to be too moist, so I added about a 1/2 cup of seasoned bread crumbs.)
1 C Shredded Mozzarella Cheese
1 C Chopped Mushrooms
1 env. Onion Mushroom Soup Mix
1 tsp. Better Than Beef Bouillon (buy it where you buy your regular buillon cubes)
1 lb ground beef

Mix all the ingredients together and form into patties approx 5in by 1in.
Grill over high heat 2-4 min per side, flipping only ONCE!
Serve on buns with fav hamburger compliments.

Caleb finishing his. Elektra about half done with hers. (She ate the bun first)

Zachary finished his double burger and Mikey is taking his last bite!

Pot Roast (Crock Pot)

Pot Roast

Slow cooked Pot Roast.
I made this the other night and everyone raved about it. Even Elektra ate it and said "Mmmmmm Yummy!" and she is pretty picky!

2-4lb Pot Roast (mine was frozen solid)
1 pkg Ranch Dressing
1 pkg Italian Dressing
2 tsp. Better Than Bouillon
1/2 cup Beef Broth

Place meat in crockpot. (you can brown it in a skillet before if you like)
Mix the Dressings, Bouillon and Beef Broth.
Pour over the meat.
Cook in Crockpot on low for 6-8 hrs or high for 4-5.
Since my meat was frozen, I cooked it on high for 3 hours, then on low for 6 hours.
Take meat out, set on platter.
Pour out the juices into a skillet, add 2 TB corn starch to 2 TB beef broth (mix in a separate cup, stir well.)
Wisk everything together very well.
Slowly add beef broth.
Bring to a boil then reduce heat and simmer until thickened into a gravy.
(Add broth as needed to thin or thicken)
Serve over meat.

Peach Crisp

This recipe will work with other fruit, like apples. You can also add extra fruit to the peaches, like blueberries, raspberries, raisins, or cherries.

Peach Crisp
5-7 Peaches, sliced and pitted
1/2 C Brown Sugar, packed
1/4 C whole wheat (or reg) Flour
1 TB Lemon Juice
1/2 C flour
1/2 C Brown Sugar
1 tsp Cinnamon
1 1/2 C Just Bunches Cereal, break up big chunks

Preheat oven to 350
Butter or Pam a 9x9 baking pan
In large bowl combine peaches with brown sugar, flour and lemon juice.
Put in baking pan
In a bowl combine flour, brown sugar , cinnamon and cereal.
Sprinkle over peaches
Bake at 350 for 35-40 min just until the topping starts to brown, and the peaches are bubbling through.

Raspberry & Garlic Pork Chops

Raspberry & Garlic Pork Chops

1 TSP of EACH
pepper
sea salt
garlic powder
onion powder
dried sage
dried thyme (or any other dried herbs)
dried rosemary (or any other dried herbs)
6 pork chops (boneless, bone-in, whatever you like)
1 TB butter
1 TB olive oil
1/4 cup raspberry jam
1/4 cup jalapeno jam
2 TB fresh Orange Juice
1 tsp orange zest (grate the peel)
2 TB raspberry vinegar (Can substitute any vinegar, Pomegranate, red wine, apple cider, etc)
4 sprigs fresh thyme (optional)
1 TB cornstarch mixed with 1 TB water

Combine the first 7 ingredients in a bowl
rub into Pork Chops
Brown in the butter and Olive Oil for approx 2-4 min per side
Remove from skillet
add the 2 jams, orange juice, (any pulp is good!!), Orange zest, vinegar and thyme
Put pork chops back into Jam mixture
Simmer for 10-15 min until pork is done
remove pork to a side dish
add the Cornstarch mixture
Bring to a small boil
Boil until sauce is thickened.
Spoon over pork.

Chinese Garlic Chicken

This has got to be the EASIEST chicken I have ever made. Not only was it easy, but it was very very yummy. This is going in my repeat often recipe box. Mike licked his fingers clean and the kids asked for more chicken.


Chinese Garlic Chicken

Chicken Quarters or whatever chicken pieces with skin (yes, I NEVER normally use skin, but I said this was EASY, and it just crisps up and falls off.)
Soy Sauce
Garlic Powder


Pierce chicken all over with fork or parring knife
Liberally sprinkle garlic all over chicken. The more the better!
Sprinkle Soy Sauce all over, covering well.

Place in a 400 oven.
For bone in bake at least 45 min.
Bake until juices run clear and skin is crispy.

Key Lime Pie

I got this recipe out of Good Housekeeping. I have developed a taste for Key Lime Pie, and I really like it!
You see it offered every where around here too.
This recipe is changed from original Key Lime Pie made with eggs and sweetened condensed milk. Instead it has Fat Free sweetened condensed milk, and non fat yogurt in place of eggs.
So its healthier for you!

Key Lime Pie

1 lg graham cracker pie crust
1/3 cup cold water
1 env. unflavored gelatin
20-22 key limes
1 can (14oz) fat free sweetened condensed milk
1 1/2 cup plain fat free yogurt

Put water in a small saucepan,
sprinkle gelatin over it. Let soften about 2 min. Cook on low to dissolve, stirring.
Remove from heat.
Grate limes in juicer or by hand until you get at least 1/2 a cup of juice.
In bowl, whisk lime juice, milk, and yogurt.
Whisk in gelatin mixture.
Pour mixture into pie cruse.
Cover
Refrigerate at least 2 hours. YUMMY!!

Kahlua Pork Roast in CrockPot

Oh my goodness.
This was so yummy that all the kids had 2nds and Christina asked when I could make it again. "Can you make it again tonight? No? Tomorrow then? WHEN??" (this was AFTER we had already eaten it 2 nights in a row!)
I had alot left over, so I separated it into several different containers for future dinners and put them in the freezer. I got the original recipe from ALLRECIPES.

Kahlua Pig Roast

4lb + Pork Roast (mine was a 7+ lb pork picnic shoulder with bone)
2-4 Tb Hawaiian Sea Salt (or reg Sea Salt ground with garlic powder, onion powder, ginger and pepper)
2 Tb - 1/2 cup of Liquid Smoke (depends on how much you like smokey flavor. Hickory is stronger than Mesquite, which is all I had. I used the whole bottle (1/2 cup).

Pierce Pork all over with parring knife or fork, really well.
Rub salt seasoning all over, coating very well
Put roast in Crock pot.
Pour Liquid Smoke over.
Cook on low at least 10 hours. The original recipe says 16 - 20 hours on low.
I am impatient, so I started it at 5am, set it on high for 6 hours, then turned it to low until 6pm.
Turn over 1/2 way thru cooking.
About 1 hour before you are ready to eat, shred the pork. (If you see alot of fat in the juices, don't shred, place pork in a pot, remove liquid and put in freezer for a few min. The fat will rise to the top. Skim it off, return liquid to crock pot. Put meat back in and shred.)
Cook meat on low in its juices for about an hour.
I served these with Hawaiian Bread. The meat is salty, and the sweetness of the Hawaiian Bread really complimented it very well.
This one gets a BIG 5 stars!!!

Yogurt Popsicles

I got this recipe out of my new Jessica Seinfelds Cookbook, Deceptively Delicious.

FROZEN YOGURT POPSICLES

2 cups greek or plain yogurt
2 cups frozen fruit
1/4 - 1/2 cup Confectioners Sugar

Combine all ingredients in a blender, or food processor.
I used my bullet (thanks Frank!)
Blend until smooth.
Pour into Popsicle cups, place sticks in middle.
Freeze!

BANANA BREAD

I had some very ripe bananas, and we all love banana bread, but I wanted something a little bit different. So I came up with this. Its very good and healthy for you!

BANANA BREAD

5 ripe bananas mashed
1 cup Whole Wheat Flour
1 cup Oats
1/4 cup flaxseed
1 tsp baking soda
1 tsp cinnamon
1/2 tsp fresh or ground nutmeg
1/2 tsp pumpkin pie spice
1 egg
1/2 cup brown sugar + 2 Tb
1/4 melted butter
1/4 cup applesauce
1 tsp vanilla
1/2 cup coconut
1/2 cup chocolate chips


Heat oven to 350
In a bowl, combine Flour, Oats, Flaxseed, baking soda, cinnamon, nutmeg, and pumpkin pie spice.
In another bowl cream together, egg, brown sugar, butter, applesauce and vanilla.
Add bananas. Mix well.
Add Flour Mix to the egg banana mixture, stirring just until moistened.
Add coconut and chocolate chips, mixing just until combined. Don't over mix.
Pour into a greased loaf pan.
Sprinkle with brown sugar.
Bake for about 50 min to 1 hour. Check for doneness at 45 and go from there.

Aloha Chicken

My Grandma Ann bought me Jessica Seinfelds cookbook Deceptively Delicious. It is a really neat cookbook that 'hides' vegetables in food. She purees a bunch of different veggies, then puts them in freezer bags. You scoop out what you need, and add them to ordinary food. The kids are none the wiser! I immediately went to the grocery store and bought a bunch of veggies I know the kids wouldn't want to eat. (Beets!! to make Pink Pancakes! With syrup on them they won't know its healthy for them) I still believe in putting vegetables on the plate. They need to see them, to learn to enjoy them. My kids are really good about eating their veggies. Most of the time. This recipe is out of the cookbook. We really enjoyed it, and paired it with My Hawaiian Stir fry veggies with pineapples and Mojo marinade, and a side of Mandarin oranges.

Aloha Chicken

(she does them as kabobs, but I didn't have any skewers)

1 cup whole wheat breadcrumbs

1/4 cup flaxseed meal

1/2 cup sweet potato puree (roast for 1 hour then scoop out flesh and puree for a minute)

1/4 cup pineapple puree (I used half a can of chunk pineapple pureed in my bullet, the rest went in the veggie dish)

1 Tb soy sauce

2 Tb orange juice

1 large egg white, lightly beaten

1/2 cup shredded coconut

1 lb boneless skinless chicken cut into 'fingers', rinsed and dried

2 Tb whole wheat flour

1 tsp pepper

olive oil

In a bowl, mix the breadcrumbs with the flaxseed meal. Set aside.

In a second bowl combine the sweet potato puree, pineapple puree, soy sauce, egg white, orange juice, and coconut. Mix well. Set next to breadcrumbs.

Sprinkle chicken with flour and pepper, dip into egg white mixture, then roll into breadcrumbs, making sure well coated.

In a skillet heat oil over med-high.

Add chicken. Leave room in between pieces. 2 - 3 batches

Cook 3-4 minutes each side.

Be careful not to burn the coconut. May need to lower heat to med.

Done when chicken is cooked through and browned all over.

Hawaiian Vegetables

1 Tb butter

2 cloves garlic minced

1 912oz) bag of favorite vegetable stir fry

1 cup pineapple chunks

1 tsp shredded fresh ginger

1/2 cup liquid (I drain pineapple juice into a measuring cup, and added orange juice to get 1/2 cup)

1/4 cup Mojo marinade (a grapefruit marinade) or your favorite Teriaki marinade.

Melt butter in wok or large saute pan on med-high.

Add garlic and saute for 1 minute

Add vegetables and cook 3 minutes stirring continually.

Stir in liquid, Marinade, ginger and pineapple.

Increase heat to high and cook 8 minutes, stirring often, until most of the liquid is absorbed and veggies are tender.

Garlic stuffed jalapenos

Garlic Stuffed Jalapenos

I made the Garlic Dip in the crockpot a few days ago. I had some left over, so I decided to stuff it into some jalapenos. YUMMM!! Mike had the grill going so I just laid them right on the top rack. However, you can put them in the oven, or even your crockpot. I really need to remember to take pictures of the food before we eat them! The exact recipe for the garlic dip is a few recipes below.

1 block cream cheese
1/3 cup mayo
1 head garlic peeled and minced

12 jalapenos
12 toothpicks soaked in water for at least 1 hour

Make the garlic dip on the stove or in the crockpot. About 1.5 hours in crock or stir on stove over low heat until creamy.
Cut jalapenos in half, clean out the seeds.
Stuff with dip.
Put jalapenos back together and stick toothpick thru middle to hold together.
Place on grill or in oven and cook until jalapeno skins are starting to blacken.
Take out toothpicks and enjoy!

I put these in the crockpot for 2 hours on high, and they came out delicious!!

Tomatoes with Goat Cheese

mmmmmm!!! I made this while Mike and the kids were gone, since they don't like tomatoes. Truth is Ive made it 6 times for me so far!!

I found this recipe on A YEAR OF CROCKPOTTING. It is a wonderful website! (In fact, today she was on the Rachael Ray show! And I can say I "knew" her at the beginning) http://crockpot365.blogspot.com/search?q=tomato+goat+cheese

Tomatoes with Goat Cheese

2 large or 4 medium ripe tomatoes

3 Tb balsamic vinegar (I've used pomegranate and raspberry)

1 log of goat cheese (I've used plain and herb flavored. Both are great!)

1/4 cup dried cranberries

1/4 tsp salt

1/4 tsp pepper

1 Tb sesame oil

Swirl the vinegar on the bottom of the crockpot

Slice tomatoes into thick slices

slice the goat cheese into the same amount as there are slices of tomatoes. (If it is too squishy put it in the freezer for about 30 min or use dental floss to get a better slice.)

Put the goat cheese on top of the tomatoes then add to the crockpot. ( you can slightly stack them if needed.)

Sprinkle salt and pepper on top

Sprinkle the cranberries over the tomatoes

Drizzle the sesame oil evenly over everything.

Cover and cook on high 1-2 hours or until the goat cheese is melted.

However, do not over cook or the tomatoes will be stewed and too soft. (learned this from experience. Still was yummy, but very soft.)

I had some left over so the next day I put them on some toasted french bread and it was wonderful!

Once I added some sliced onions on top of the tomatoes before the cheese, and it was yummy also!!

by the way, that was not my picture, it is from the Year of Crockpotting website.

Fried Plantains

I bought plantains over a week ago. They were green. I waited until the skins were almost completely black because that is when the insides have the most sugary flavor.
I wasn't sure what the boys would think of these, but I know Christina and I have made them in the past and enjoyed them. I fried 4 plantains. Caleb LOVED them. Christina had 6 friends over, and they all smelled 'something' cooking, so they started drifting into the kitchen. It is a good thing I kept a separate plate for the boys and us, or we wouldn't of gotten any. Her friends LOVED them, and ate the rest of them.

Fried Plantains

4 Plantains very very ripe. The blacker they are, the more flavorful they are
3 Tbs butter

salt

sugar
cinnamon

Peel plantains and slice them into 1/4 thick rounds
melt butter in skillet
place plantains in butter
cook on one side until a dark golden brown. (if they get a little burnt even better, more flavor)
turn them over and cook on other side until dark golden brown.

Put them on a plate and sprinkle with EITHER salt OR cinnamon and sugar.
(the kids liked the ones with cinnamon and sugar the best)

Garlic Cream Cheese Dip

I made this in the crock pot yesterday. It was soo yummy! I think Mikey licked his plate clean!
I got this recipe from A Year Of Crockpotting.
Garlic Dip

16 oz cream cheese (2 8 oz blocks)
2/3 cup of mayo
1 whole head of garlic

put the cream cheese and mayo in crock pot
chop up all the garlic cloves. (I used my bullet...Thanks Frank!!)
put the garlic on top of cheese and mayo

Cook on low for 2 hours or high for 1.
Stir it to combine everything.

Great for dipping veggies in!

Roasted Veggies and Red Potatoes

Roasted Veggies and Red Potatoes
I am always looking for ways to fix veggies that the kids will thoroughly enjoy. I have found the favorite so far! Mikey usually doesnt care for Broccoli, unless its smothered in cheese. These, he ate every single one of them. AND said they were sooo good! I dont think I ever want to boil veggies again!

8 red potatoes quartered into bite size pieces
24 baby carrots
1 large broccoli floret, cut into small sizes
1 bell pepper sliced into 3/4 inch strips
4 tomatoes, quartered (these were from my tomato plant!)
1/4 cup olive oil, divided
4 minced garlic cloves
1 Tb Rosemary
1 Tb sweet basil
1 Tb Italian herbs
1/2 shredded fresh Parmesan cheese

Heat oven to 425
Mix the 1/2 the olive oil with 1/2 the garlic and herbs in a large bowl with lid or freezer bag.
Place potatoes and carrots in bowl or bag and shake until well covered.
Pour out into a baking dish or cookie sheet
Make sure potatoes are cut side down, skin side up.
Place in oven on bottom rack and set timer for 40 min
Put the rest of the olive oil, garlic and herbs in the bowl or bag
Put the broccoli, pepper and tomatoes in and shake well.
Put on another cookie sheet and put in oven when there is 20 min left.
Keep an eye on everything.
When tops of broccoli turns brown it is done.
Pepper and tomato skins should be slightly blackened
Potatoes should be crisp and browned on bottoms
Carrots should be smaller and withered looking.
Take everything out and put in the large bowl that still has the left over oil and herbs in it
Put Parmesan cheese on top and shake until well covered.
Place back in oven for 2-3 minutes till cheese is slightly melted.

*I had about 2 cups of leftovers, so the next night I put them in a 8x8 baking dish, sprinkled with goat cheese, and mozzerrella and baked in the oven at 350 for 18 min. Yummy!

Korean Baby Back Ribs

BabyBack Ribs
I got the idea for this recipe off the internet from another Food Blogger. I love using my crockpot. I love the smell of yummy food simmering all day. No need for air fresheners! These fall off the bone at 8 hours cooking, so if you like eating them off the bone, cook it for 6 hours.

large package Baby back ribs
1 cup soy sauce
1 cup brown sugar
1 Tb fresh minced ginger
1 Tb minced garlic
1/2 cup beef broth
5 whole jalapeno peppers*****

Place ribs in crock pot
Whisk soy sauce, brown sugar, ginger, garlic and broth in small bowl
Pour over ribs
Turn ribs to coat well
Place whole jalapenos on top
Cook low for 6-8 hours
Yummy!

*****EDITED: After we finished eating this last night, I put it in a tupperware and into the fridge. I warmed it up tonight and put it in taco shells. It was very tasty for us, but way way(!) too spicy for the boys. The first night, the spice was there, but much too spicy tonight for leftovers, so next time I will put in only 2 jalapenos.
They ended up eating only the roasted veggies I cooked again tonight.

Chipotle Lime Chicken

I got this recipe off of the Food Network. I changed it a little bit. You can add celery to the vegetables, but none of us like celery so I didn't add it. I also made it with the highest amount of spice you see in this recipe. The original only called for 1 pepper and 1 tsp of sauce, but I knew that wouldn't be spicy enough. For the boys, I took the chicken out and didn't put any extra sauce on it. For us we poured sauce all over and it was yummy. We also poured sauce on the rice.


















CHIPOTLE LIME CHICKEN

1 cup sliced onion
2 cups chopped carrots
4 pounds skinless chicken thighs
salt
pepper
1 can (15 oz) tomato sauce
1/3 cup lime juice
4-6 seeded minced chipotle chilies in adobe sauce (use 1-2 if you don't like it too spicy)
1-3 Tbs adobe sauce (use 1 tbs if you don't like it too spicy)
2 garlic cloves, minced
1/2 Tbs brown sugar
1 avocado, diced
1/4 cup fresh cilantro leaves
Lime wedges for garnish

Arrange onion and carrots on bottom of slow cooker, sprinkle chicken liberally with salt and pepper, place over vegetables.
In a bowl whisk together tomato sauce, lime juice, chipotle peppers, adobe sauce, garlic and sugar.
Pour over chicken
Cover and cook on low 6 - 8 hours or high 4 hours
Serve with diced avocado and cilantro, garnish with lime wedges
EDITED TO ADD:
This dish made alot of leftovers, so the next night I put the chicken, sauce and rice in a large sauce pan, added some bbq sauce and warmed thru. Once the chicken was heated up again, it fell nicely off the bone. I scraped the bones into the sauce, shredded it the chicken and continued cooking for about 10 min. Once it was bubbly hot, I added shredded sharp chedder cheese to it and stirred until melted.
I served it in bowls with a dollop of sour cream and the left over avocado. YUMMMY! I almost think this was better this way. Kind of like a spicy chicken stew.

Strawberry Pork Chops

I got this recipe from A Taste Of Home. My grandma Ann gives me the subscription to it. I love that magazine! When I first saw this, I was looking for something to do with my strawberries, but a different idea rather than strawberry pie. It was a hit! At first Zachary looked at it like, Eeww strawberries on my meat? But his was gone within minutes. This is definitely a dish I will be making over and over again with fresh spring/summer strawberries!
I made a just a couple of changes from the original recipe.


















STRAWBERRY PORK CHOPS

3/4 cup Raspberry vinaigrette (my recipe under Dressings and Vinaigrette)
2 Tb chopped green onion
1 Tb brown sugar
1/4 tsp paprika
1/4 tsp Worcestershire sauce
1/4 tsp cayenne pepper
2 tsp dried crushed rosemary
2 tsp garlic powder
1 tsp black pepper
4 bone-in pork loin chops (1 inch thick)
1 Tb olive oil
2 cups fresh Strawberries sliced 1/4 inch

In small bowl combine vinaigrette, onion, brown sugar, paprika, Worcestershire sauce and cayenne pepper
Set aside.
Sprinkle rosemary, pepper and garlic on both sides of chops.
In a large skillet cook chops in oil over medium-high heat for 5-6 minutes a side or until browned.
Pour vinaigrette mixture over meat.
Cook 3-4 minutes or until pork juices run clear.
Remove pork and keep warm.
Add strawberries to the cooking juices and toss to coat, 1-2 minutes. Don't over cook the strawberries.
Serve over pork chops.

Dads Mongolian Beef

When I was a little girl my dad started making Chinese food. This is by far my favorite recipe ever of his! It is incredibly yummy and totally takes me back to being a kid again! And its super easy to make. I don't make the fried noodle part because I don't like that much oil in my food. I use healthier brown rice instead.

MONGOLIAN BEEF
(Spicy- use hot bean sauce)
(non-spicy use just the black bean sauce)
1 1/2 lb. beef flank steak
Marinade:
2 tsp rice wine or dry sherry
2 Tbs soy sauce
2 Tbs vegetable oil
2 tsp sesame oil
1/2 tsp baking soda
2 tsp cornstarch
1 tsp of sugar
Sauce
2 Tbs hoisin sauce
2 Tbs hot bean sauce (or milder Black Bean sauce)
2 tsp cornstarch
1 cup water
2-3 bunches green onions, chopped in 1 1/2 inch lengths (flower the white ends for better cooking results)

If you like those puffy fried chinese noodles:
4 cups oil for deep-frying 1 oz. rice noodles
[ NOTE ] Can eliminate the two above items and use long grain rice or brown rice to remove a lot of oil from this recipe. I use brown rice.

Slice beef across grain and at an angle into thin strips.
Combine marinade ingredients in a medium bowl.
Add beef strips & mix well.
Let stand in refg. for at least 1 hour.
Now start the brown rice OR

For the Chinese Noodles:
Heat oil in wok over high heat to 350*F (175*C).
Gently loosen roll of rice noodles with your fingers and break into 2 portions.
Carefully lower half the noodles into hot oil with a slotted metal spoon or in a large strainer and press under oil 2 seconds.
Immediately remove puffed noodles from wok with slotted spoon or strainer.
Set it aside to cool.
Repeat with remaining half of rice noodle roll.
Break cooled noodles into 2-inch lengths and arrange on a platter.

REMOVE oil from wok except 3 Tablespoons. Or add some if making Rice. I used about 2 tablespoons.
Heat oil in wok over high heat
Stir-fry marinated beef until very lightly browned.
Remove with a slotted spoon; set aside. May need to be done in several batches for more even cooking. I have a small wok.

REMOVE all but 1-2 Tablespoons oil from wok. (Or add more if needed. I had to since I made several meat batches.)
Add hoisin sauce, hot bean sauce (or black bean sauce) (try combining the two for a slightly spicy dish)
cornstarch and water to oil remaining in the wok.
Bring to a boil over medium heat.
Add green onions (white ends first for 30 seconds to cook them more)
then add the cooked beef and the rest of the green onions.
Stir-fry about 30 seconds.
Spoon over noodles (or serve next to or over the rice). Rice will soak up a lot of the sauce, so if you like it saucy like me, serve it next to it and add it together one bit at a time!
Makes 4 to 6 servings. EAT & ENJOY.

Spicy Pork Burritos

I made this in the crock pot while my parents were visiting from out of state. It was so yummy! Even the kids gobbled it up, and my dad had 3 (or was it 4?) servings. I am already looking forward to making it again! Even tho it had a kick to it, it wasn't overly spicy. My dad spiced his up more by adding some habanero salsa I made for him.
Spicy Pork Burritos

3 lb pork roast bone in or 1 lb boneless pork roast
1 can tomato with green chili undrained
1/2 onion finely chopped
1/4 cup chili powder
1 Tb smokey paprika
6 cloves minced garlic
2 Tb fresh lime juice
2 Tb honey
1 chopped jalapeno
1 tsp salt

Place roast in crock pot. If you can cut in half. Makes for easier shredding later on
Combine rest of ingredients then pour over pork
Cook on low 8 -10 hours high 4-6 hours
Shred the pork with 2 forks.
Serve wrapped in:
tortillas with:
sliced avocado sprinkled with lime juice and finely chopped cilantro
salsa
sour cream
shredded pepper jack cheese