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Slow Cooker Kalua Pork
(Makes 6-8 servings)

There is nothing better than making a easy meat that can be used for more than one meal. When I made this I made waaaaaaay to much meat so I froze the leftover meat and the next week I made the buns (the recipe is on this blog) and we had shredded pork sandwiches with the teriyaki sauce on it. Two meals out of one cooked meat PERFECT!!!! This one is definitely being added to the favorites.

1 (2-4 pound) pork shoulder or butt roast, fat trimmed
1 Tablespoon sea salt
1 Tablespoon liquid smoke flavoring
3-4 cups cooked brown or white rice
Chopped green peppers (optional)
Diced tomatoes (optional)
Chopped onions (optional)
Banana peppers (optional)
Diced cucumbers (optional)
Sliced olives (optional)
Teriyaki sauce (optional)

Pierce pork all over with a carving fork. Rub salt and liquid smoke over meat. Place roast in a slow cooker. Cover and cook on low 10-12 hours turn once about halfway through cooking time. Remove meat from slow cooker and shred with 2 forks, adding drippings as needed to moisten. Serve over rice, topped with your favorite veggies and teriyaki sauce.


Homemade Blueberry Muffins

(Sweet Peas Kitchen)

Saturday mornings are definitely our lazy days. No alarm clock, ringer shut off etc. (well unless we have early baseball games) But when the kids finely do wake up they want breakfast now :) In the past I have usually done boxed muffins when we really want some but I decided I had everything for this recipe and it sounded so good why not try it. The kids thought it was soo cool that we could make blueberry muffins without a box lol and this coming from kids that get homemade stuff allllll the time. I hope you try this and your family loves it as much as we do and that you all have lazy saturday mornings :)

Lemon-Sugar Topping:
1/3 cup sugar
1 1/2 tsp finely grated zest from 1 lemon
In a small bowl, stir together sugar and lemon zest; set aside.

2 cups fresh blueberries, divided
1 1/8 cups plus 1 teaspoon sugar
2 1/2 cups unbleached all-purpose flour
2 1/2 tsp. baking powder
1 tsp. table salt
2 large eggs
4 Tbsp. unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 tsp. vanilla extract


For the muffins: Preheat the oven to 425 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.

In a small saucepan over medium heat, bring 1 cup blueberries and 1 teaspoon sugar to simmer. Cook, mashing berries with spoon and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

In a large bowl, whisk together the flour, baking powder, and salt.
In a medium bowl, whisk together remaining 1 1/8 cups sugar and eggs until thick, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, gently fold egg mixture and remaining 1 cup blueberries into flour mixture until just moistened (do not over mix.)
Divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon 1 teaspoon of cooked berry mixture into center of each mound of batter. Using a toothpick, gently swirl berry filling into batter. Sprinkle lemon sugar topping generously over muffins.
Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.


Cafe Rio Chicken

Café Rio mmmmmmmmmm just hearing the name makes me hungry!! I love Café Rio and I am sure I am not alone in this love! This is one of those recipes you can use when your having lots of company over. I love to use this for salad and yes I make tortillas and warm them and place them in the bottom of the bowl I try hard to squint my eyes and feel like I am standing in line at café rio and placing my order ;) I top it with a jalapeno ranch dressing and then top it with the tortilla strips you can buy in the store. Garnish it with some cotija cheese and some guacamole YUUUM guess what I am going to make this weekend AGAIN lol.

2 lbs boneless skinless chicken breasts (I have also used canned chicken and cooked it in a pan)
1/2 cup zesty italian dressing
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix
1/4 cup of water
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin

Place chicken in a crock pot. In a bowl, whisk together the remaining ingredients and pour over the chicken.

Cook on High 5-6 hours OR on Low 8 hours. Remove chicken from crock pot and shred.

Remove half the liquid from the crock pot and place in a bowl. Add the chicken to the crock pot and combine with the liquid left in the crock pot. You want the chicken nice and moist. Add more of the reserved liquid if needed.

Serve in tacos, salad, etc. You can also freeze the meat.