Sunday, May 13, 2018

My pork tacos with sweet and spicy slaw, Mexican Quinoa and Sopapilla Bars :)



1 Lb. pulled pork from your favorite BBQ restaurant
Corn Tortillas
BBQ sauce


Bag of slaw (you can find it by the bagged salad)
5 ounces plain Greek yogurt
2 tablespoons mayo
1 teaspoon each of onion powder, garlic powder and Mexican seasoning
1 tablespoon honey
1 tablespoon sugar
1 clove garlic, chopped
2 tablespoons fresh cilantro
1 tablespoon chopped, fresh jalapeno pepper
Juice from half of a lime

Place the slaw in a large bowl and set aside.  Mix the remaining ingredients and pour over the slaw.  Stir well and refrigerate at least 4 hours or overnight.

Place the warm pork in a warm corn tortilla.  Top with slaw and BBQ sauce, and add fresh chopped cilantro and avocado.  Delicious!


I have never cared for Quinoa until I made this…it’s delicious!

2 tablespoons olive oil
½ cup onion, chopped
2 cloves garlic, chopped
1 jalapeno pepper, chopped
1 cup vegetable broth
1 can black beans, rinsed
1 (14.5-ounce) can fire-roasted diced tomatoes
1 cup frozen corn kernels
½ teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Juice of 1 lime
Chopped avocado and fresh chopped cilantro (optional)

Heat the oil in a large skillet and add the onion and jalapeno.  Sauté for 5-7 minutes.  Add garlic and sauté for 1 minute.  Next stir in remaining ingredients except the avocado and cilantro.  Stir well and bring to a boil.  Turn the heat down to low, cover and simmer for about 30 minutes.   Stir well before serving and top with fresh cilantro and avocado if desired.


2 cans refrigerated crescent rolls
2 packages cream cheese, room temperature
1 ½ cups sugar
1 teaspoon vanilla
½ cup butter, melted
1 tablespoon cinnamon

Unroll 1 can of dough and press into the bottom of an ungreased 13x9x2-baking dish.  In a medium bowl, beat cream cheese, vanilla and 1 cup sugar.  Spread over the dough.  Unroll the second can of dough and place over the cream cheese mixture.  Pour melted butter evenly over dough.  Mix the remaining ½ cup sugar and cinnamon together and sprinkle evenly over butter.  Bake at 350 for 30 minutes.  Cool about 30 minutes then place in the fridge for about an hour before cutting into bars.

1 comment:

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