Stove-Top "Roasted" Yukon Gold Potatoes

Ingredients

• 6 large yukon gold potatoes
• 3/4 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder1 can chicken broth

Directions

1. Wash the potatoes well, and cut into chunks.
2. In a large skillet add all ingredients and cover. Bring to a boil then reduce heat and simmer for approximately 20 minutes or until fork tender.  The chicken broth will cook out so watch carefully that it doesn't burn.
   
   Note - Loriann was telling me about how she cooks red potatoes using chicken broth and fresh rosemary.  I had yukon gold potatoes and no rosemary so I did a little searching on the internet and came across a recipe that I adapted.  It turned out great and required no butter which is a plus!

Microwave Caramel Sauce

Ingredients

• 1/4 cup salted butter, melted
• 1 cup light brown sugar
• 1/2 cup heavy cream
• 1/2 tsp kosher salt
• 1/2 tsp vanilla

How to Make

1. In a 4 cup microwave safe glass bowl (or larger) combine melted butter, brown sugar and heavy cream, whisking until blended and there are no lumps.
2. Heat mixture in microwave on high for 2 minutes and remove to stir. Return to microwave and heat for 2 more minutes until bubbly and slightly thickened.
3. Stir in salt and vanilla and allow to cool until warm, not hot. Mixture will thicken as it cools.
4. Serve warm.
5. If caramel cools completely reheat by placing in microwave for 20-25 seconds.

Notes

Microwave time might vary slightly, as microwaves aren't all the same wattage. Store in the refrigerator for up to 1 week

(recipe from Cookies & Cups)

Lemon Butter Rice

Time: 30 minutes Yield: 2 1/2 cups Recipe from Mary Ehrhart 4 T butter 1 1/4 C rice (long grain or Jasmine Rice works best) 3 C water 4 tsp bullion granules 2 Tb lemon juice (bottled is best) 3/4 tsp salt 1. Heat a large, deep skillet over medium high heat. 2. Add 4 tablespoons of butter and let it melt down. 3. Grab 1 1/4 cup rice. Long grain or Jasmine rice works best for this recipe. 4. Pour the rice into the melted butter. Saute it for 4-5 minutes or until the rice is slightly golden. 5. Dissolve 4 teaspoons chicken bullion granules into 3 cups hot water. Pour it into the skillet. 6. Add 2 tablespoons lemon juice. Bottled juice works best here, guys. Fresh juice can turn bitter if it is left to simmer too long. 7. Add 3/4 teaspoon salt and give it a nice stir. 8. Bring the mixture to a simmer, cover and let it cook over medium low heat for 20-25 minutes. 9. Stir it up and give it a taste to be sure it has cooked through and is soft. If it's still crunchy allow it to cook a bit longer. Fluff it with a fork and serve!

Sweet Cafe Rio Pork

Time: 5-8 hours slow cooking

Yield: 8 servings 

1   3 lb pork loin roast (be sure the roast is completely thawed)
1   16 oz jar salsa (2 C salsa)
1 can green chilies
½ C brown sugar
1 can black beans, undrained
Tortillas
Cheese
Lettuce
Tomato

1. In the bottom of a large crock pot mix salsa, green chilies, brown sugar, and black beans.
2. Add the pork roast and cook on high for 4 hours or on low for 7 hours depending on how hot your crock pot cooks things.  
3. Take the meat out of the Crockpot and shred it up with a fork.
4. Return meat to the Crockpot and cook 1 more hour.
5. Serve on tortillas with cheese, lettuce and tomatoes.

Guacamole

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice, and salt.  Mix in onion, cilantro, tomatoes, and garlic, Stir in cayenne pepper.  Refrigerate 1 hour for best flavor, or serve immediately.