More fun things!

Ok!! Every time we go to Utah we have to go eat at my favorite place, Costa!!!! I love the food. I could eat it everyday if I could. My sister-in-law Cami use to work there and I always ask her if she knows how to make the food. She said she didn't get to make the food and they never would let anyone know how to make it!! All she knows is that with the sweet pork they used alot of sugar and butter. No wounder it taste so good. So I went on the Internet to see if I could find something like it!! Well I found a great recipe and then I added alittle more to it!! Wow was it good!! Jason loved it and we have been eating it for a few days now. You can do so much with these things. I made the sweet pork, Cilantro Ranch Dressing, the lime rice and the Pico. Now I Just need to learn how to make the home made tortillas. So here is the recipe.


Sweet Pork
Serves: 12
Difficulty: Easy
Prep time: 5 minutes
Cook time: 6-8 hours

Ingredients:
• 4 lb pork shoulder roast (the more fatty the roast, the better)
• 1 Cup of Pace Picante sauce. (Medium heat is best, but the mild version will work)
• 2 Cups brown sugar
2 1/2 cups coke
• Salt and pepper to taste
1/2 cup white sugar at the end!

1. Remove pork roast from packaging, and wash. (Avoid cutting the roast to expedite cooking time)
2. In a separate bowl, mix picante sauce and brown sugar and wisk until sugar is mostly dissolved.
3. In a crock pot or slow cooker, place the roast in the cooker and cover the roast with the mixture of picante sauce and brown sugar and also add the coke.
4. Place on medium heat, cover and simmer. Check it every hour or so to rotate roast in the juices. The roast will eventually produce enough juices to make the right consistency, so do not add water.
5. Once the roast is fully cooked, it will begin to fall apart. Use a fork to separate the meat into smaller segments. Add the 1/2 cup white sugar then mix, Cover and continue cooking.
6. After 8 hours, continue to shred the meat until no chunks remain.
7. If it appears to be too juicy, turn slow cooker down to its lowest setting, remove the cover and let it reduce as needed.
*you can freeze the meat.


Cilantro Ranch Dressing
• 1 package of Hidden Valley ® ranch dressing. (prepare according to directions)
• 3 Tbsp of prepared salsa verde)
• cilantro (1/4 bunch)
• 2 cloves of garlic
• 1/4 cup lime juice
• 1/8 tsp Tabasco
Clean and rinse cilantro and remove large stems. Pour prepared ranch dressing in a blender, and add cilantro leaves, salsa verde, garlic, lime juice and Tobasco. Blend until cilantro is finely chopped. Refrigerate for at least 2 hours, or until dressing has thickened.


Pico de Gallo• 1 cup diced tomatoes (remove seeds)
• 1/3 cup diced red onion
• 1 Jalapeno diced (at least a Tablespoon, but more if you prefer)
• 1 Tbsp minced garlic
• 2 limes juiced (about 1/3 Cup of lime juice)
• 1 Tbsp cilantro, plus extra for garnish
• Salt and pepper
Mix all ingredients in a bowl, and stir well. Chill.

Enjoy!!!


Just thought that I would share some more cute pics of Jordin. She is getting bigger and it's sad to say that I have to put her 0-3 month clothes away. she is really long and is growing into here 3-6 months clothes very fast.
It's fun to see her grow but it makes me sad that she is getting bigger. I love everyday that I get to spend with her and my family. I feel very blessed!

All ready to go!

Our sweet little miracle