Sunday Dinner

Tj and I prepared tonight for our Sunday dinner. Awhile back I received the Costa Vida recipes in an email and we knew we had to try them. We love that place and it was soooo yummy! We decided we'd try it again and I am so excited! We made the ranch dressing already and it is so good. Our meat is marinating and I have a feeling it will be so good. I could eat their tortillas and dressing for the rest of my life and be satisfied. I thought I would share the recipes with everyone so please enjoy! And if you try it, let me know what you though!

SWEET PORK

2-3 lbs. Pork Loin (lean cut)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (We use the red sauce)
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours.

CILANTRO-LIME RICE

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

CREAMY TOMATILLO DRESSING

1 (7 oz.) can Salsa Verde (Herdez Brand)
4-5 fresh Tomatillos (chopped)
1 1/2 packets Hidden Valley Ranch Mix
1 C. Sour Cream
1 C. Mayo
1-2 jalapenos (usually seeded, but can leave seeds in depending on desired spiciness)
1 T. Sugar
Juice of 1 Lime
Cilantro (handful)
Salt & Pepper to taste

Combine all ingredients in blender and mix until smooth. Refrigerate. (I think it's better if you make this the day before and leave refrigerated.)

I hope you all enjoy!