Fall In Love With More Free Templates! Click Here To Get Your Own Smitten Blog Design... »

Friday, June 4, 2010

Tex Mex Pork Wraps

submitted by Kate

1 C. tomato paste
1 c. stewed drained tomatos
2 tsp mollasses
2 tsp worcheshire
3 tsp minced garlic
1/2 c. mild salsa
1/2 c. BBQ sauce
2 tsp beef stock base
chile powder, cumin, and pepper to taste
3 1/2 C. cooked shredded pork (I usually slow cook a pork loin and shred with a fork) 

Mix all ingredients together and store in ziploc bag. You can also add black beans and corn if you prefer. When ready to cook, let thaw for a day in the fridge, then simmer cook for about 20 min on the stove and serve inside warm tortillas with rice, grated cheese, and a little sour cream

Tropical Chicken Shish Kabobs

submitted by Michelle


1.5 lbs chicken large cubes
1 cup large pineapple chunks
1 cup strawberries
1 sliced bell pepper
  • 1 cup pineapple juice
  • 1/3 cup soy sauce
  • 1/3 cup honey
  • 1/4 cup cider vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger powder
  • 1/4 teaspoon powdered cloves
brown rice
Marinade chicken & veggies (in seperate containers) overnight.  Alternate on skewers and freeze.  Thaw and place on grill until cooked.

Spinach Chicken Enchiladas

Submitted by Carrie
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cups cooked chopped chicken
  • 1 (10 ounce) jar four cheese alfredo sauce
  • 1 (.5 ounce) envelope taco seasoning mix
  • 2 cups frozen cut leaf spinach, thawed and well drained
  • 8 (8 inch) flour tortillas
  • 1 cup green taco sauce
  • 1/2 cup light cream or evaporated milk
  • 1-1/2 cups shredded Pepper Jack cheese

In heavy skillet, cook onion and garlic in olive oil over medium heat until crisp tender. Remove from heat and combine in medium bowl with chicken, Alfredo sauce, taco seasoning mix, and spinach. Mix well.

Divide chicken mixture among tortillas and roll up. In medium bowl combine taco sauce and cream and mix well. Place 1/2 cup of the taco sauce mixture in bottom of 13x9" glass baking dish. Arrange filled tortillas on top. Drizzle with remaining taco sauce mixture. If desired, cover with foil and chill in refrigerator for 8-24 hours. Or bake it right away

When ready to eat, preheat oven to 350 degrees F. Bake the casserole, covered, for 35-40 minutes until hot. Uncover and sprinkle with cheese. Return to oven and bake 5-10 minutes longer until cheese is melted. If you're baking it from the fridge, add an extra 10-15 minutes to the covered baking time.