Pork Chops n Spanish Rice

Combine in skillet:
2TBS oil
1/4 c sliced celery (or add celery salt when adding liquids)
1 medium oil chopped (or minced onion later)

salt and pepper pork chops and brown quickly, remove chops and add:

1 1/2 cups water
1 1/2 cans (8oz cans) Tomato Sauce
2 TBLS Brown Sugar
1/2 tsp Salt
14 tsp Pepper

Bring to a boil, stir constantly.
Add 1 cup rice and pork chops. Cover ad simmer for 30 minutes. Add remaining can of tomato sauce. Cover and cook 15 minutes.

Pork n Beans Chalupa Filling

3lb. pork roast or pork tenderloin
1 lb. dry pinto beans
2 garlic cloves, minced
1 Tbsp. ground cumin
1 Tbsp. dried oregano
2 Tbsp. chili powder
1 Tbsp. salt
4 oz. can chopped green chilies
water

Cover beans with water and soak overnight in slow cooker (do not turn slow cooker on)
In the morning, remove beans and their water (don't throw away the water!), and put pork in bottom of cooker. Add remaining ingredients (including the beans and their soaking water) and more water if needed to cover all the ingredients.

Cook on High 1 hour, and then on Low 6 hours. Remove meat and shred with two forks. Return meat to slow cooker.
Cook on High 1 more hour.
Serve with tortillas, or over a bed of lettuce and top with grated cheese, chopped onion, tomatoes, guacamole, sour cream.

Dry Rubbed Pork Tacos

Approximately 4 lbs. of your favorite pork roast (I buy whatever happens to be on sale.)
2 limes
Don Julio corn tortillas
2-3 Tbs. dry rub (recipe follows)
Optional: cheese, tomatoes, salsa, beans, guacamole, sour cream, etc.

Dry Rub
2 tsp. garlic powder
2 tsp. cumin
2 tsp. oregano
1 tsp. onion powder
¾ tsp. salt
½ tsp. pepper
¾ tsp. cayenne
1 Tbs. chili powder
Mix spices together and store in an airtight container. This dry rub recipe will be enough for multiple uses.

In a skillet, brown pork roast in a little oil. (This step can be skipped, if you don’t have time). Cut one lime, squeeze juice, and rub on roast. Rub 2 Tbs. of dry rub over entire roast. Place roast in crock pot on high for 6 hours or on low all day. Remove roast from crock pot, reserving the juice in the crock pot. Shred the meat. Pour ¼ - ½ cup of leftover juice in crock pot over the shredded meat, just enough to moisten, not to make soggy. Add 1 – 3 tsp. dry rub to meat, depending on your taste. Heat corn tortillas over stove top or in the microwave. Cut lime into quarters. Place meat in tortilla, squeeze lime juice on top. Serve ‘as is’ or add favorite toppings.

Freeze the remainder of the meat for another taco night!

Tasty Variations:
Pork quesadillas

Lemon Pepper pork chops

4 boneless pork chops
1/4 cup oil
2 Tbsp. soy sauce
2 Tbsp. water
1 Tbsp. lemon pepper
1 Tbsp. dried basil
2 Tbsp. sugar

Place pork chops in a Ziploc bag. If they are really thick you can butterfly them or cut them in half. Then in a bowl mix all other ingredients. Pour in bag and let marinate in the refrigerator until ready to use. Place on hot grill and cook 4-5 minutes on each side. Make sure your grill is hot or you won't get those great grill marks! You could also do them under you broiler. Enjoy!

Shredded Sweet Pork

Assembling your salad:
Toast a large tortilla sprinkled with cheese under the broiler until slightly crisp. Then layer chopped romaine, rice and beans, shredded pork, pico de gallo, guacamole, and crispy tortilla strips. Drizzle on dressing, sprinkle with cotija cheese and garnish with a lime wedge...and voila! Dinner is served!

Shredded Sweet Pork
3 lb pork roast
1 c brown sugar
1 c Worcestershire sauce
1 tsp oregano
1 tsp powdered ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 Tb dried minced onions

Cook all ingredients in a crock pot on low all day (abt 8 hours). One hour before serving, remove roast and shred it. Dump out all cooking juices and place shredded pork back into crockpot and add...

1 c brown sugar
1 c red enchilada sauce

Cilantro Lime Rice
3 c water
3 c Minute rice
4 cubes chicken bouillon
4 tsp garlic, minced
1 Tb canola oil
2 Tb fresh lime juice
1/2 bunch of cilantro
1/2 onion
1 can green chilies

Blend cilantro, onion, and chilies in food processor. Bring water to boil and add all ingredients, simmer covered for 30 minutes or until rice is cooked. *I hate Minute Rice and never buy it - you can substitute regular rice, just adjust the water to rice ratio accordingly.

Garlic Black Beans
1 can black beans
1/3 c tomato juice
2 cloves garlic, minced (1 tsp)
1 tsp cumin
2 Tb canola oil
1/2 tsp salt
2 Tb chopped cilantro

Heat oil then add cumin and garlic until garlic begins to pop. Add rest of ingredients and serve warm.

Creamy Tomatillo Dressing
3 tomatillos, peeled and quartered
juice of 1/2 lime
1/2 c buttermilk
1/2 c mayonnaise
1/2 c sour cream
1 pkg dry buttermilk ranch dressing
1 c fresh chopped cilantro
6 green onions with ends, chopped
2 cloves garlic, minced (1 tsp)
3 tsp sugar
1 jalapeno, sliced thin - add to taste

Place all ingredients in food processor or blender and mix well. Refrigerate for 1 hour before serving.

Ham fried Rice

Jessica's famous ham fried rice

2 tbs oil
2 beaten eggs
1/2 cup diced ham
1/4 cup thinly sliced green onion
1/2 cup peas
1/2 to 1 tsp grated gingerroot
dash ground red pepper
3 cups cooked rice
2 tbs soy sauce

In a large skillet heat oil over medium heat and add eggs and cook without stirring until set. Loosen eggs and invert skillet over cutting board. Cut into short strips. In skillet heat ham, mushrooms, onion, peas, gingerroot, red pepper. Stir in rice once cooked and soy sauce an egg strips. Cook for 3-4 minutes and serve