Peenya Kowlada Smoothie

Peenya Kowlada Smoothie

with Strawberries

This is one of the perfect summer smoothies out there! It is delicious, sweet, & can be made lots of different ways!

It originally isn't made with strawberries so when it's mixed, its a creamy light yellow color, but I like strawberries & I like pink....so, i throw some in & wah-la....a delicious light pink smoothie!

Feel free to skip the strawberries, coconut, or anything else & come up with a fun new recipe. But if you want to stick with the recipe for a fabulous drink.....then here you are!

You will need:

12 ounces pineapple juice

1 Tbsp dried, unsweetened coconut

2 scoops pineapple sherbert

1 scoop frozen yogurt

1 scoop (5-6 inch thick frozen) bananas

1 scoop (4-5) strawberries

Cafe Rio Sweet Pork

Living out in the Midwest, we don't have the luxury of Cafe Rio.

So, I found this copycat recipe to make and it did the trick!

I broke it down into steps and remember to marinate it overnight for best results!

Then just toss it into the crock pot the next day and let the wonderful aroma fill your house.

To make it a low carb way, I have a photo below, just place it on a bed of chopped romaine!

Enjoy!

INGREDIENTS

step 1:

2 pounds pork (rib meat or loin)

¾ cup coke

¼ cup brown sugar

step 2:

1 cup coke

¼ cup water

½ teaspoon garlic salt

¼ teaspoon onion salt

¼ teaspoon chili powder

step 3:

¾ cup coke

¾ cup brown sugar

¼ teaspoon chili powder

1 4 ounce can diced green chiles

10 ounces mild red enchilada sauce

INSTRUCTIONS

Step 1: Place pork in a zip lock bag. Add coke and brown sugar and seal bag. Chill at least 1 hour or overnight.

Step 2: Add pork to slow cooker and discard marinade. Add coke, water, garlic salt, onion salt, and chili powder. Cover and cook on high 3 hours. Drain slow cooker and shred pork with two forks.

Step 3: Blend coke, brown sugar, chili powder, green chills, and enchilada sauce together in blender. Pour sauce into slow cooker. Cook 30 minutes longer. Serve with rice if desired.

{You can make it a low carb version as well and place it on a bed of chopped romaine}

Recipe adapted from: http://lecremedelacrumb.com/

Homemade White Castle Sliders

Whenever my husband and I are on a road trip and see a White Castle we ALWAYS stop.

I don't know what it is about those sliders, but we just love them.

Now everyone knows they're not the best tasting burgers, but there is something so addicting about them.

So, since we haven't been on a road trip is some time, I found this recipe and decided to give it a shot.

I am SO glad that I did, because they really did come out just like White Castle's!

The secret is the onion flakes, it really makes them taste the same.

Looks like we'll be having them a lot more!!

Ingredients:

1/2 - cup dried onion flakes

2 - pounds ground chuck- 80/20 ground beef

1/2 - teaspoon seasoned salt

6 - slices cheddar cheese or American cheese slices

12 - small party rolls (Martin's Potato Bread Party Rolls or Sara Lee Rolls)

dill pickle slices

Directions:

Evenly spread the onions on the bottom of a 9x13 inch baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant patty.

Sprinkle with seasoned salt. At this point you can use a drinking straw and poke holes throughout the meat. That is what they do with the original white castle sliders.

Bake in a 400 degree oven for 20 minutes. Using a paper towel, pat the excess grease from the top of the patty.

Top with cheddar cheese, return to oven for 2 more minutes.  Remove from oven, let set 5 minutes then cut into patties.

Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift patty with onion layer onto each bun bottom.

Top each slider with a pickle slice then the bun lid. Serve immediately. Makes 12- 15 sliders depending on how big you cut them.

Recipe Source: www.mommyskitchen.net

Chipotle Chicken and Corn Chowder

This is my new FAVORITE soup.

It is seriously OUT. OF. THIS. WORLD.

and I'm usually not too crazy over soup.

I'm really picky, but I made this up the other night and I went back for seconds AND thirds.

and then the next day I had it for lunch!

I just couldn't get enough of the chipotle chiles mixed with the peppers and spices.

The potato made it a little hearty, but the corn and chicken balanced it out.

I seriously cannot wait to make this again!

INGREDIENTS:

1 can chipotle chiles in adobo sauce

2 tablespoons unsalted butter

1 poblano pepper, seeded and finely chopped

1 red bell pepper, seeded and finely chopped

1 teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon dried thyme

6 cloves garlic, minced

2 tablespoons all-purpose flour

3 cups whole milk

2 cups chicken stock

6 small red potatoes, peeled and diced small

4 ounces Monterey Jack cheese, shredded (about 1 cup)

4 ounces Cheddar cheese, shredded (about 1 cup)

2 cups diced, cooked chicken

1 (30-ounce) can sweet corn, drained

1 (15-ounce) can cream-style corn

1 cup crushed tortilla chips

Juice from 1 lime (about 2 tablespoons)

Chopped cilantro, to garnish (optional)

DIRECTIONS:

Remove one chile from the can of chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining chiles and sauce for another use.

Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.

Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.

Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.

Add the shredded cheeses a handful at a time, stirring after each addition until the cheese is completely melted.

Finally, stir in the chicken, both cans of corn, the tortilla chips, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.

Note: If you have leftovers that have been refrigerated and reheated, you may need to thin out the soup with some extra chicken stock, as it may thicken up in the refrigerator.

                                                                                     Recipe Source: Brown Eyed Baker