Stuffed peppers

 

SOUTHWEST STUFFED PEPPERS  -   Sam Outsen

INGREDIENTS

• 4 bell peppers, sliced in half vertically
• ¾ cup rice
• 1 pound ground turkey, cooked
• 1 cup salsa
• 15 ounces black beans
• 15 ounces corn
• 3 cloves garlic, minced
• 3 tablespoons homemade taco seasoning
• 1 cup cheddar, shredded
• ¼ cup cilantro, chopped
• Green onions, sliced

INSTRUCTIONS

1. Preheat oven to 425 degrees.
2. Prepare ¾ cup uncooked rice according to package instructions.
3. Roast peppers in a 9x13 baking dish for 15 minutes.
4. In a large mixing bowl, combing salsa, cooked ground turkey, cooked rice, salsa, black beans, corn, garlic, and taco seasoning.
5. Stuff partly roasted peppers with filling.
6. Roast covered with aluminum foil for 15 minutes. Remove foil and sprinkle tops with cheddar. Roast for 5 more minutes.
7. Top with green onions and cilantro.

Cafe Rio Sweet Pork 

(Our family favorite, especially Robert who lives in England and doesn't even have a Cafe Rio, he eats this with everything)

Ingredients

• 2-3 lbs. boneless pork 
• 1 12 oz. can Coke
• 1/4 c brown sugar
• 1 10 oz. can enchilada sauce
• 2 cloves minced garlic 
• 1 small can diced green chilies (if I don't have them, I don't use them)
• 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 3/4 cup brown sugar.
• Cook for 30-60 more minutes. If there is excess liquid, drain some off.

BBQ Turkey Marinade

courtsey of Doug Nielsen

2 cups Sprite or 7up

1 cup cup Soy Sauce

1 cup oil

1 TBSP horseradish sauce

1 1/2 tsp garlic powder

5 lbs  fresh turkey breast or fresh chicken breast

Combine first five ingredients in a large bowl (I use a clean 5 quart ice cream bucket.) Once you have the marinade mixed well add the meat and put a very tight fitting lid on it. Refrigerate over night. You can also use zip-lock bags. If you use zip lock bags you will probably need to divide the meat and marinade evenly between two gallon size bags. Refrigerate over night or at least 12 hours.  Pull the meat out and grill it on your barbecue until cooked through. Viola…..enjoy.

 

Salad

My Version of Cubby's Steak Salad

Some lettuce greens
roasted bell peppers (my family said to nix this next time)
silvered almonds (I used pecans)
dried cherries
tomatoes
feta cheese
fresh cilantro
steak, cooked and sliced thin

Dressing
1 jalapeno pepper (seeded)
1 clove garlic
1/4 cup lime juice
1/3 cup honey
2 tea. balsamic vinegar
1/2 tea. salt
1/4 cup cilantro leaves
1/2 cup olive oil

Blend all ingredients together

 Egg Rolls (Landon's favorite)

1 pkg won ton skins or egg roll wrappers
1 pound lean sausage
1 egg
1 4 oz. can water chestmuts
4 green onions, finely chopped
3/4 cup celery, finely chopped

Brown sausage, drain off fat.  Put into bowl and add all remaining ingredients and mix together.  Put in wrap and deep fry in hot oil.  Serve with sauce.

Sweet and Sour Sauce
2/3 cup brown sugar
2/3 cup pinneapple juice
1 tsp. catsup
1/4 cup white vinegar
1 tsp. soy sauce

Bring to boil all ingredients.  Add 2 T. cornstarch diluted in a little water, cook until thick.

Citrus Water Punch

2 T. citric acid (found in the pharmacy)
5 quarts water
2 cups sugar
2 T. pure lemon extract
3 sliced lemons
3 cliced limes
Crushed ice

In a large pitcher or punch bowl, stir water, sugar, citric acid and lemon extract together.

Add sliced fruit and ice.

Chicken Wings
Jackie O.

1 cup pinneapple juice
1 cup sugar
1 cup soy sauce
1 teaspoon garlic

Marinate the wings in the above sauce.

Pour all into a jelly roll pan and cook at 325 for 2.5 hours, turning once.  It should be sticky.