Cafe Rio Sweet Pork

(www.yourhomebasedmom.com/cafe-rio-sweet-pork/)

Ingredients

• 2-3 lbs. boneless pork (carnitas, shoulder etc)
• 1 12 ox. can Coke
• 1/4 c brown sugar
• 1 10 oz. can enchilada sauce
• 2 cloves minced garlic
• 1 small can diced greenchileis
• 3/4 C brown sugar

Instructions

• Marinade pork for at least 2 hours or overnight in can of coke and 1/4 C brown sugar.
• Pour pork and liquid into crock pot and cook on low for 8 hours or high for 4 hours.
• Remove meat and shred. Discard liquid
• Put meat back in crock pot and add enchilada sauce, garlic, green chilies and brown sugar.
• Cook for 30-60 more minutes. If there is excess liquid drain some off.

Penne with Roasted Asparagus and Balsamic Butter

Everyone loved this!  The second time I made it, I decreased the pasta and increased the asparagus.  Even better!

 

(Mel's Kitchen Cafe)

 

Note: If asparagus aren’t in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoon oil and ¼ teaspoon each of salt and pepper and roast for about 15 minutes.

Ingredients

• 1 pound fresh asparagus spears
• 1 tablespoon olive oil
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ cup balsamic vinegar
• 1 teaspoon light or dark brown sugar
• 1 pound penne pasta
• 4 tablespoons butter, cut into pieces
• 1/3 cup freshly grated Parmesan cheese, plus more for serving

Directions

1. Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt and ¼ of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.
2. While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.
3. Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, Parmesan, and the remaining ½ teaspoon salt. Serve immediately with additional Parmesan cheese for serving.

Coconut & Cashew Granola

(Mel's Kitchen Cafe)

Yield: Makes about 7 cups of granola

Ingredients

• 3 cups old-fashioned rolled oats
• 1 cup slivered almonds
• 1 cup cashews
• 3/4 cup shredded sweetened coconut
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/4 cup plus 2 tablespoons pure maple syrup
• 1/4 cup vegetable oil
• 3/4 teaspoon salt
• 1 cup raisins

Directions

1. Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut and brown sugar.
2. In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt.
3. Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Divide in half and pour onto two 11X17-inch rimmed baking sheets, spreading out into an even layer on each sheet.
4. Cook for 1 hour and 15 minutes, until golden.
5. Remove from the oven and transfer into a large bowl, slightly breaking up the clumps. Add the raisins and gently mix until even distributed.