Pulled Pork Enchiladas

This has a chipotle taste without too much heat.  We all really liked the flavor of these.

3 1/2 lbs pork roast (I used bone in and I still had plenty of meat)

1 14 oz can chicken broth
1 medium onion, chopped

6 cloves garlic, minced

1 Tb ground cumin

2 tsp chipotle chile pepper

1 tsp salt

1 10 ounce cans enchilada sauce

1 tablespoon snipped fresh cilantro

1 4 ounce can diced green chile peppers

8 ounces shredded cheddar cheese

whole wheat flour tortillas

Snipped fresh cilantro

1 diced tomato

• Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, chipotle chile pepper and salt. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours.
• Preheat oven to 400 degrees F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.*
• In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the 1 tablespoon snipped cilantro. Set aside.
• In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.
• Divide pork mixture and 1 1/2 cups of the cheese among tortillas.  Place filled tortillas, seam sides down, in the prepared bakingdish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.
• Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream. Makes 6 servings

Fresh Peach Pie

You don't have to cook the peaches for this pie, so you keep the yummy, fresh taste.  This is definitely a recipe I will make every summer.





¼ cup lemon juice
3 cups fresh sliced peaches
1 cup sugar - divided
3 tablespoons cornstarch
2 tablespoons Butter
1/8 teaspoon salt
1/8 teaspoon vanilla or almond flavoring (I prefer vanilla)

Directions:

• Toss the lemon juice and peaches with 1/2 cup sugar.   Allow the mix to sit for one hour in the refrigerator. 
• Drain fruit and save one cup of the juice.  If there isn't 1 cup of juice, add enough water or juice to make 1 cup. (If I need to, I use peach nectar or apple juice.) 
• In a sauce pan melt butter and cornstarch to make a rough. 
• Add the juice, ½ cup sugar, salt, and flavoring. 
• With a wire whisk, blend until well mixed.  Bring to a boil stirring until thick. 
• Remove from the heat and allow to cool slightly; about 5-10 minutes. 
• Add the fruit and pour into a 10" cooked pie shell. Chill for 3 hours or overnight.

Pumpkin and Black Bean Curry

If you like curry you will like this recipe.  It's really healthy and my kids actually all ate it.  I thought it would be good to add meat to it next time.










1 onion, chopped
3 cups vegetable stock
1 (14oz) can diced tomatoes in juice
1 (15oz) can black beans, drained
2 (15oz) cans pumpkin puree
1 cup cream
1 Tb curry powder
1 1/2 tsp cumin
1/8-1/4 tsp cayenne pepper
 -1/4 is all my kids could stand
20 blades of fresh chives, chopped

• Saute onion in some oil for about 5 minutes.  Add broth, tomatoes, beans, and pumpkin.  Stir and bring soup to a boil.
• Reduce heat to low and stir in cream, curry, cumin, cayenne, and salt to taste.
• Simmer 5 minutes, garnish with chives and serve over rice.

End of Summer Vegetable Bake

My favorite vegetable dish...ever.






1 head of cauliflower, broken into florets
1 bunch of broccoli, broken into florets
1 Tb butter
1 onion, chopped
2 garlic cloves, minced
2 medium tomatoes, chopped
3/4 tsp dried basil
3/4 tsp dried oregano
3/4 tsp salt
1/4 tsp pepper
1/4 tsp hot pepper sauce
4 eggs
1/3 cup half and half
1/4 cup shredded Parmesan cheese
1 1/2 cups Swiss cheese, divided

• Cook cauliflower and broccoli in a small amount of water until crisp-tender (8-10 min.)  Drain.
• In large skillet, saute onion and garlic in butter until tender.  Stir in tomatoes, seasonings, cauliflower and broccoli.  Cook, uncovered until heated through (about 4 min.) stirring occasionally.  Remove from heat.
• In a large bowl, beat eggs and half and half.  Stir in 1 cup of Swiss cheese, Parmesan cheese and vegetable mixture.
• Transfer to a greased 2 qt. baking dish.  Sprinkle with remaining Swiss cheese and bake uncovered at 375 degrees for 25-30 minutes.

Bruschetta

1-2 large tomatoes, chopped

1 large clove garlic

1 Tb fresh basil

1 Tb fresh oregano

1 Tb olive oil

1 Tb red wine vinegar

2/3 cup grated Parmesan cheese

Fresh ground pepper to taste

Mix all ingredients in a bowl and serve over toasted french bread.

Black Bean and Corn Salsa

1 bag of frozen corn, thawed under running water
a can of black beans
1 avocado, diced
three or four tomatoes, diced
a bunch of cilantro, diced
a packet of Italian seasoning dressing
the juice of a lime
a bunch of green onions, sliced
1-2 jalapeños, diced (optional)

Mix all ingredients in a bowl and refrigerate or serve immediately.

Lumpia

Lumpia are Filipino egg rolls.  I haven't been able to find lumpia wrappers yet, so I buy regular egg roll  wrappers.  They still taste great.  I always make a double batch and freeze half of the rolls (before they are fried) to eat later.



1 lb ground pork
1 lb ground chicken
4 cloves garlic, crushed
1 cup onion
1 cup green onion
1 cup carrots, diced
2 cups cabbage, sliced thin
2 tsp salt
2 tsp pepper
2 tsp soy sauce
2 tsp garlic powder
2 pkg of egg roll wrappers or lumpia wrappers
oil for frying

• Cook pork and chicken, drain (leave a thin layer in pan) and set aside.
• In the same pan, sauté garlic and onion for 2 minutes.  Stir in carrots, green onions, cabbage, and meat. Season with the salt, pepper, garlic powder and soy sauce.  Remove from heat and set aside until cool enough to handle.
• Place about 3 Tb. of filling diagonally from one corner of the wrapper to the other, leaving a 1 1/2 inch space at both ends.  Fold the side along the length of the filling over the filling.  Tuck in both ends and roll neatly.  Keep the roll tight as you assemble.  Moisten the other side of the wrapper with water to seal the edge.
• Put those you don't want to eat now in a freezer bag and stick in the freezer.  Cook the rest in oil that is 1/2 inch deep for 1-2 minutes a side until all sides are golden brown.  Drain on paper towels and serve immediately.