Sweet Pork Tacos

I made this recipe quite a while ago for General Conference Sunday and I am dying to make it again. Probably going to throw it on the menu for the week. It is really easy, really good and makes good left overs, which is always a plus. It comes from this cookbook.

1 4 to 5 lb pork roast
2 cloves garlic, crushed
1 Tbsp. salt
1 can green chili enchilada sauce
1 cup brown sugar

Place pork roast in a crock pot and sprinkle with crushed garlic and salt. Cook on high for 6-8 hours, or until the roast easily pulls apart. Remove roast from crock pot, drain juices, and shred. Place back in crock pot.

In a bowl, combine the green chili enchilada sauce and the brown sugar. Pour over the shredded meat and stir to combine. Cook on high for one hour or low for 3 hours. Serve with corn or flour tortillas, shredded lettuce, black beans, shredded cheese, tomatoes, sour cream and guacamole.

Fresh tortillas are awesome with it too!

Fried Ice Cream

For the last two years I have made this recipe for fried ice cream for Cinco de Mayo. It is the best I have ever had, and got rave reviews from my family as well. Recipe found here with some changes per readers suggestions.

1 quart vanilla ice cream
3 cups crushed Nilla Wafers
1 teaspoon ground cinnamon
3 egg whites
2 quarts oil for frying

1. Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
2. In a shallow dish, combine Nilla Wafers crumbs and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in Nilla Wafer crumbs, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours (or longer, the night before would be great).
3. In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
4. Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.
5. drizzle with honey, chocolate sauce and whipping cream. Yum.
   

*Note-the ice cream needs to stay frozen, so I took each ice cream ball out one at a time to fry so I could keep the rest of them cold, When the ice cream starts to melt the outside crumbs come off.

Mango Salsa

I made this salsa for my family's Cinco de Mayo celebration. To say it was "good", is definitely not enough. It was WONDERFUL, HEAVENLY, FABULOUS, EUPHORIC and ANY other adjective that you can think of to inspire you to make it. We LOVED it and I couldn't get enough. Recipe found in this cookbook.

1/2 medium onion, chopped
2 TBS olive oil or butter
2 ripe mangoes, peeled, seeded, and diced
1 fresh red pepper, chopped (I used an orange one, it was fine)
2 TBS coarsely chopped cilantro
2 TBS fresh lime juice
1/2 tsp salt
1/4 tsp pepper
1 TBS minced green onion

Saute onion in olive oil or butter until lightly browned. toss all ingredients together gently. serve with tortilla chips. Also great with halibut or grilled chicken.

Simple Burritos

This is very random, but I just thought of sharing this simple lunch we ate today. My sister used to work at a fast food restaurant (if you've seen Napolean Dynamite, then you've probably know where I'm talking about) She said the way they did burritos was by mixing a can of refried beans with a half can or so of mild enchilada sauce, and then topping with shredded cheese and heating.

It makes a great tasting burrito, a lot like any bean and cheese burrito you would buy at a taco joint. They're yummy and easy! I'm not sure if I have ever made them for my kids, but today at lunch they ate 'em up. (Make sure to heat up your tortillas to make them soft, tuck the bottom up, and then roll. It will help with dripping out).

Enjoy these silly pictures! And go make an easy lunch! (or really quick dinner)