BBQ pork sandwiches, Grilled Corn, & Creamy Dilled Potato Salad

This is a yummy meal but each item is delicious on it's own! I'll start with the BBQ, move on to the corn, and finish with this yummy dill potato salad!



BBQ Pork Sandwiches

This is easiest of all, no recipe really. Just add your favorite BBQ sauce ( we like Sweet Baby Rays) to roasted pork ( I used left over roast) and serve with cole slaw on a bun. Seriously, the kids were hesitant but it was very good! I just bought some cole slaw mix and mixed in slaw dressing from a jar, No recipe here but a great combination. We had never tried it this way before but will definitely do it again!




Grilled Corn
Ok, this is another easy peasy recipe that I got from my friend Sue. ( I love her recipes) Anyhow, you have to use canned corn! Yes, canned. Frozen and fresh corn won't work.

Drain your canned corn and dump it in a non stick skillet. Cook it on medium high heat until any water evaporates and the corn starts to brown and get a little carmelized. Season with salt and pepper. That's it! So easy and so yummy!!

Creamy Dilled Potato Salad from Family Circle Magazine
Ingredients
2-1/2 pounds small red- and white- skinned potatoes (about 1-inch diameter), unpeeled
1 medium-size onion, chopped
6 hard-cooked eggs, peeled and chopped
1 cup chopped dill pickles
1 cup light mayonnaise
3 tablespoons brine from pickles
1 teaspoon garlic salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh dill
1. Place potatoes in a large pot of lightly salted water. Boil for 15 to 20 minutes or until tender. Drain well.
2. Cut the potatoes in half (cut larger potatoes in quarters so all pieces are about the same size). Place the potatoes, onion, eggs and pickles in a large bowl. Stir gently to combine.
3. In a small bowl, whisk together mayonnaise, brine, garlic salt, pepper and dill. Spoon mayo mixture into potato mixture and stir gently.
4. Cover and refrigerate 4 hours or overnight.

Cafe Rio Burritos

For all of you Cafe Rio fans out there, you've most likely come across this recipe or a version of it before. But as much as I love the Sweet Pork Salad, I am the only one that wants the salad version in my home. Everyone else likes it burrito style. I came across this burrito variation and it is my new go to recipe when I am craving some sweet pork. We've also made the chicken version and it is also delicious!

If you live near a Costco, look for the raw tortillas that you bake fresh at home. They are so incredibly good! Also, this recipe makes a lot of food so invite your friends over, freeze some for later or eat it twice!

Cafe Rio Burritos

Adapted From: Recipe For Disaster

For Chicken Burritos:
5 lbs. boneless skinless chicken breasts
1 bottle zesty italian dressing
1 Tbs. chili powder
1 Tbs. Cumin
3 cloves garlic, minced

Mix ingredients in a crockpot. Cook on high for 5-7 hours. Remove chicken and shred. Pour juice over shredded chicken. Keep warm.

For Pork Burritos:
3.5 lbs. Pork Roast (I use a boneless pork loin roast)
1 8 oz. jar of your favorite salsa
1 Tbs. cumin
1 cup brown sugar
1 can Dr Pepper, or Coke(NOT diet), I prefer Dr Pepper

Put pork roasts in crockpot and cook 6 hrs on low. 3 hours before done, add remaining ingredients. ( I usually just add it all at once ) Shred and keep with juices. Keep warm.

Cilantro Lime Rice
2 tablespoons butter
1 1/4 cups rice
2 1/4 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice and zest of 1 large lime
1/4 teaspoon cumin
2 tablespoons chopped cilantro

In a skillet, melt butter and add rice. Let cook for 1-2 minutes. Add remaining ingredients except for the cilantro and bring to a boil. Reduce heat, cover and cook for 18-20 minutes. Stir in choped cilantro and serve.

Pico de Gallo:
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 tsp. lime juice
1 tsp. salt
1/2 tsp. pepper

Combine Pico ingredients in a large bowl. Toss to combine.

Tomatillo Dressing:
1 pkg. Buttermilk ranch dressing mix (can use regular ranch mix if you can't find this, but it does make a little difference.)
1 cup buttermilk (I always use 1 Tbs. cider vinegar to 1 cup milk)
1 cup mayo
1-2 tomatillos
1/2-1 clove garlic, minced
1/2-1/3 bunch cilantro, chopped
1/2 tsp. lime juice
1/2-1 small jalepeno, seeds removed, chopped.

Coarsely chop tomatillos, garlic, cilantro and jalepeno and place in food processor. Pulse until everything is chopped very finely. Combine mixture with remaining ingredients. Serve over burritos.

Serve also with cheese, black beans, guacamole, etc.

Tasty Crock Pot BBQ Country Style Pork Ribs

I found this recipe on http://www.recipezaar.com/ and it is our new favorite! My husband said this was the best BBQ pork he’s ever had. (He may have been slightly biased) but I totally agree that it was incredibly tasty without being too strong in flavor. And the meat was so tender, it just fell off the bone.

The original recipe called for a hot and spicy BBQ sauce but I used our favorite Sweet Baby Ray BBQ original sauce and omitted the cayenne pepper and it was great! I'm sure it would be great with a spicy kick so feel free to use a spicy sauce and add some extra spice or jalapenos if you like.
Whether you like it just sweet or sweet & spicy, I am sure your family will love this great BBQ recipe!

Tasty Crock Pot BBQ Country Style Pork Ribs Recipe #60052

5 lbs country-style pork ribs
1 cup chopped celery
2 cups chopped onions
1/2 cup chopped green bell pepper
1 cup ketchup
1/2 cup yellow mustard
1 cup your favorite barbecue sauce
1 cup water
3 tablespoons dark cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic salt
1 (14 1/2 ounce) can diced tomatoes

Boil the pork for 20-30 minutes OR pan fry the pork to decrease fat.

Mix all other ingredients together in a large enough bowl and stir to mix well.
Put pork in the crock pot, adding sauce as you go, until you get to about an inch from the top.
Use as much sauce as you can as it will be needed later to put over the rice.
With a big spoon, give a stir to blend all together.
Put on the lid, turn on high and let it cook for about 5 hours.
After that, you may want to keep it a little longer on low to keep it hot.
Serve this with some white rice, baked beans (or just pork & beans), coleslaw and some toasted garlic bread and you have yourself a meal.
Be sure to use lots of the sauce over the pork and rice.

Scalloped Potatoes with Pork Chops

This yummy dish comes from my Deanna House cookbook. She has great recipes with real home cooking. I have made this with chicken breasts before with great results but I typically make it with pork chops. My family loves it and I hope you do too!

Scalloped Potatoes with Pork Chops adapted from Deanna House

6 pork chops , cut 1/2 - 1 inch thick

2 Tbs vegetable oil

salt & pepper or favorite seasonings

3 Tbs butter or Margarine

1 Tbs flour

1 tsp salt

1/4 tsp black pepper

2 tsp chicken base or bouillon ( or two cubes chicken bouillon)

2 cups water

6 cups peeled, sliced potatoes

1 medium onion, sliced and separated into rings

Directions:

Brown pork chops on both sides in hot oil in skilled. Sprinkle with salt and pepper or favorite seasonings.

Meanwhile, melt butter in saucepan, Stir in flour, salt, pepper, and chicken base to form a paste. Slowly add water while stirring with a whisk. Continue to stir over medium heat until mixture comes to a boil. It will be kind of thick like gravy. Set aside.

Put peeled, sliced potatoes in bottom of a 9x13 baking dish. Top with onion rings. Pour chicken broth mixture evenly over the top. Place pork chops over broth covered potatoes. Cove with foil.

Bake in preheated 350 degree oven for on hour. Remove foil and continue baking 20-30 minutes or until meat is tender and potatoes are done.

Crock Pot Cranberry Pork Roast

This was a fun recipe to try and my husband and I loved it! It smelled so good and tasted wonderful! The kids liked it but not nearly as much as we did. I think that is just because they are kids :) I made it with the orange juice but want to use the cranberry juice next time jut for more of a cranberry kick. We served it with roasted russed potatoes and steamed broccoli. I found it on Heather White's blog. She has a really fun blog and shares the most delicous recipes (and craft ideas and lots of other neat things) (Thank you Heather!)

Crock Pot Cranberry Pork Roast
1 pork loin roast (2 ½ - 3 lbs.)(can be boneless or not)
1 can (16 oz.) jellied whole cranberries
1 C. dried cranberries
½ C. sugar
½ C. cranberry juice or ½ C. orange juice
1 tsp. dry mustard
¼ tsp. ground cloves
2 T. cornstarch
2 T. cold water

Place pork roast bone side down in a slow cooker/crock pot. In a medium bowl, mash cranberry sauce. Stir in sugar, cranberry juice, orange juice, mustard and cloves. Pour over roast. Cover and cook on high for 6-8 hours. If boneless, cook on low for 6-8 hours. Cook until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary and pour into a saucepan. Bring to a boil over medium heat. Combine cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.