Pork Carnitas

2 cans of rotel tomatoes (the ones with tomatoes and green chilies in it- you
can also use the generic- I found the generic at wal-mart)1 pound of
pork stew meat

Tablespoon of taco mix (you could put less in to make it less spicy)

Place this in your crockpot and cook for 7-8 hours on low

Use a fork or I used my mix and chop (pampered chef) to shred the meat.

Serve over rice or on tortillas.

Garnish with cheese, sour cream guacamole or whatever you would like.


I modified the original recipe I found
because it called for the stew meat and green chillies only and we thought it
was a little bland- the rotel tomatoes and the taco mix seemed to give it the
kick we thought it was missing.

Cracker Barrel Copycat Chicken Casserole

If you are looking for great chicken recipes check out www.recipelion.com!

Cornbread

1 c corn meal
1/3 c all purpose flour
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 c buttermilk
1 egg

1/2 cup butter (hold this out until cornbread is cooked)

Chicken Filling

2 tablespoons butter
1/4 cup chopped yellow onion
1/2 cup celery sliced thin
1 3/4 cups of chicken broth
1 can cream of chicken soup
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 c cooked chicken breasts, cut in to bite size pieces


Directions for Corn bread:

1. Mix all except melted butter together in mixing bowl until smooth

2 Puor into greased 8 inch square baking pan and bake at 375 for 20-25 minutes until done. Remove from the oven and let cool completely.

3. When cool crumble cornbread and place three cups cornbread crumbs in mixing bowl.

4 Add 1/2 c melted butter to crumbs and mix well, set aside.

(this tastes just like the corn bread at the Cracker Barrel!! I was shocked!!! :)

Directions for Chicken Filling:

1. In saucepan on medium low heat, place butter and saute onion and celery until transparent stirring occasionally.

2. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely.

3. Add Chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat.

Place chicken mixture in buttered casserold dish.

5. Spoon cornbread crumb topping on top of the chicken mixture, do not stir into chicken filling.

6. Place baking dish in preheated oven at 350 for 35-40 minutes. Crumbs will turn a golden yellow.

Serve with a green salad- delicious!

Stuffed Pork Chops

6 pork chops 1 inch thick
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter
1 cup chicken stock
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
3 cups ground dry bread crumbs
1 can Cream of Celery Soup
1/3 can of mild
Additional Bread Crumbs
Paprika
*Cut a slit in each pork chop
*Saute onion and celery in butter
*mix in stock and seasonings
*Remove from heat and mix in bread crumbs until moistened
*Stuff each pork chop with 1/2 cup stuffing
*coat each chop with breading mixture of fine bread crumbs salt, pepper, and paprika
*Place chops in a challow baking dish
*Combine celery soup and milk and pour over chops
*Lightly sprinkle with paprika
*Bake 1 1/2 to 2 hours in a 350 degree oven.

Serves 6

Loaded Chicken

This one is similar to the Alice Springs Chicken that you can get at the Outback Restaurant. They put a honey mustard marinade on their chicken though- so experiment with different marinades and see what you come up with!

4 chicken breasts, boneless and skinless
marinade of your choice
1 onion thinly sliced
3 tablespoons of olive oil
1/2 lb. bacon
1 cup cheddar cheese, grated
1 cup monterey jack cheese, grated

*Marinade chicken for at least 4 hours
*Grill chicken, basting chicken with marinade while cooking
*Cook bacon until lightly browned and drain on paper towels
*Saute onions in olive oil until they are just beginning to turn golden brown
*When chicken breasts are done, place on a foil lined pan.
*Top chicken with a couple of tablespoons of marinade, topping that off with some onions, then 2-3 strips of bacon, finishing off with the cheddar and jack cheeses.
*Place in the oven at 350 degrees and cook until the chicken and toppings are heated through and the cheeses have melted.

Serve with a green salad! Enjoy