Skip to main content

Chicken or Pork Mexican Salads, Tomatillo Dressing, & Pico de Gallo

Image
By Amy
Chicken:
5 chicken boneless, skinless chicken breasts
1 small bottle Zesty Italian Dressing
1 Tbsp. Chili powder
1 Tbsp. cumin
3 cloves garlic, minced
Mix all ingredients together in a large crock pot. Cook on high 5-7 hours.

Pork:
Pork Roast
1 bottle honey bbq sauce
1 Tbsp. honey
1 liter of coke
Place all ingredients in large crock pot and cook on low all night. In the morning take the roast out leaving the juices in the crock pot. Shred the roast then place it back in the crock pot in the juices and leave it on low.

Create each serving by using the following:
Tortillas
Shredded Cheese
Prepared (from above) pork or chicken
Black or refried beans
lime rice
shredded lettuce
pico de gallo (see recipe below)
guacamole
fresh cilantro
parmesan cheese

Top with tomatillo dressing:
1 pkg. hidden valley buttermilk ranch dressing mix
1 cup buttermilk
1 cup mayo
1-2 tomatillos, peeled
1 clove garlic, minced
1/2 bunch cilantro, chopped
1/2 tsp lime juice
1 small Jalapeno, seeds removed
Blend all ingredients in a blender
Keep refrigerated

Pico de Gallo:
4 fresh tomatoes, diced
1 white onion, diced
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 tsp. lime juice
1 tsp. salt
1 tsp. pepper
combine all ingredients
Labels:

Comments

Chels said…
Thanks for all the recipes-- it's about time we got back to cookin'! ☺ Seriously, Mike's a lucky guy to get such yummy food. Do you have room for one more at the dinner table?!
7/08/2011
Amy said…
i actually haven't cooked much lately, I've been organizing my recipes to try to motivate me to get cooking. I decided to type a few and since I was typing them I figured I might as well share them also.
7/08/2011
Post a Comment

Popular posts from this blog

Easy Donuts

By
Joe introduced me to these, and Paula Deen has a recipe for them on Food Network . So I am jumping to the conclusion that they are popular in the South... :) Here's how we made ours. Heat 2 inches of vegetable oil in a large pot on medium heat. You want to heat to about 350 degrees, so we used a candy thermometer to monitor the temp. Prepare the toppings. Note - For the toppings, we didn't actually measure any of the ingredients, just eyeballed it. But this is about how much we used. Glaze: 1/2 cup powdered sugar 1 Tbsp milk (add more to thin as necessary) Whisk together, set aside. Chocolate Glaze: 1/2 cup powdered sugar 2 Tbsp cocoa powder 1 Tbsp milk (add more to thin as necessary) Whisk together, set aside. Cinnamon Sugar Coating: 1/2 cup powdered sugar 2 Tbsp Cinnamon Whisk together in a dish with a lid or a paper bag, set aside. Peanut Butter Chocolate Glaze: 1/2 cup powdered sugar 2 Tbsp cocoa powder 1 Tbsp milk 2 Tbsp peanut b...
8 comments
Read more

Elephant Monkey Choco-Delight Shake

By
Click on the picture to see a perfectly readable recipe with a bonus Pink Cloud shake recipe!!  Do you have vanilla ice cream but no chocolate?  Improvise by adding Nesquik powder or any chocolate syrup. This came out of an old Better Homes and Garden magazine my mom bought from the library and I just scanned the page .  I wanted to share it because I thought it was cute--maybe from the 90's?   We've had this shake a lot and even put it in H Kindergarten Cookbook. 
1 comment
Read more