Cranberry Salsa

This salsa is seriously SO good! If your making it to take somewhere - make extra for yourself.

1 12 oz. bag of fresh cranberries
1 jalepeno pepper
1/2 bunch cilantro
1/2 - 3/4 cup sugar
juice of 1 lime
3/4 tsp cumin
salt to taste

Combine the above ingredients in a food processer.
Meanwhile, mix together
1/2 cup sour cream
8 oz cream cheese

Spread the salsa mixture over the top of the cream cheese mixture on a platter.

Homemade Tomato Soup

I got this recipe from my teammate Regan. She is a fabulous cook!

Ingredients:
1/2 chopped onion
1/4 cup flour
6 med. tomatoes, peeled & blended (boil tomato for 30 sec. to get peel off)
1 1/2 t. salt
1 t. minced fresh thyme or 1/2 t. dried thyme
1 bay leaf
1/4 cup butter or margarine
2 cups water
1 Tbsp minced fresh parsley
1 t. sugar
1/4 t. pepper

Directions:
In large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, pepper, thyme, and bay leaf. Cover and simmer for 20-30 minutes or until tomatoes are tender. Remove bay leaf before serving.
Yields 4-6 servings
4 W.W. points per serving (about 1 1/2 cups)

*I stuck my tomatoes in my blender before I added them to the soup mixture, that way it was really creamy and not chunky at all.

The BEST Pulled Pork Sandwich and Coleslaw

Coleslaw
3/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon Dijon mustard
1 tablespoon horseradish
1 teaspoon salt
2 teaspoons black pepper
2 tablespoons white vinegar
1 head cabbage, cored, tough leaves removed and shredded
2 small carrots, shredded
Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for1 hour
**I didn't use horseradish, I used celery seed in place of it - but I don't know remember how much we used. Eric added it, I would start with 1/2 to 1 teaspoon.**

Wilsons' BBQ Award Wining Eastern Carolina Vinegar Sauce:
Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ
1 quart cider vinegar
1 cup water
1/8 cup red pepper flakes
1/4 cup sugar
1 tablespoons Worcestershire
1 tablespoons kosher salt
1 tablespoons black pepper
1 (16-ounce) bottle ketchup
In a large saucepan, mix together all the ingredients, in the order given, over low heat. Simmer for 30 minutes.



Pour all but maybe a cup or so over Pork roast and cook until done, shred. Pour remaining sauce over. OR you can cook your pork then shred, then pour it over - save some out too to pour on after the pork is done right before you bun it.
Put pork on a bun, top with the coleslaw - You have to eat them together it is SO good! It brings out the taste of both pork and slaw

Cilantro Rice

I made this rice with the enchiladas. It is delicious!!!

4 c. water
4 cubes chicken bouillon
1 tsp cumin
2 cloves garlic
6 green onions
1 T butter
6 sprigs of cilantro chopped
2 cups rice

Cook for 20-25 min.

Honey Lime Chicken Enchiladas

These are delicious. We made them last night and my kids loved them

6 T honey
5 T fresh lime juice (one large lime)
1 T. Chili Powder (I used about half this)
1/2 tsp garlic powder
1 lb chicken, cooked and shredded
8-10 flour tortillas (I used wheat and they were great)
1 lb shredded Monterey Jack Cheese
16 oz Green Enchilada Sauce
1 c Heavy Cream

Mix first 4 ingredients and toss with shredded chicken. Let marinate for about 1/2 hour or longer. Pour about 1/2 c. enchilada sauce on the bottom of a 9X13 dish. Fill tortilla with chicken and cheese, saving about 1 cup cheese to sprinkle on top. Mix remaining enchilada sauce with cream and leftover marinade (if any). Pour sauce on top of enchiladas and sprinkle with cheese. Bake at 350 for 30 min. until brown on top.

Enjoy

Avocado Lime Salsa

1 pkg of Italian Salad Dressing, made according to package directions
2 avocados, peeled and diced
4-5 roma tomatoes, diced
1 can white corn, drained
1 can black beans, drained
1/2 bunch cilatro, washed and chopped
2-3 limes squeezed
7 green onions

Mix salad dressing in a large bowl. Place all remaining ingredients in salad dressing and toss. Serve.

My neighbor made this for me, now I am obsessed. It is way good. She got the recipe from Good Things Utah.

Big Bird: Jumbo Turkey, Spinach, and Herb Burgers

Big Bird: Jumbo Turkey, Spinach, and Herb Burgers

with Mushrooms and Swiss

I found this recipe in my Rachael Ray cookbook. We had it tonight for dinner, and it was really yummy. Next time I make it I will add smaller portions of parsley and spinach.

Ingredients:

1 10-oz box frozen chopped spinach, defrosted (I used fresh spinach)

2 pounds ground turkey breast (you could also use ground chicken)

1 shallot, finely chopped

2 tablespoons Dijon mustard, plus some for slathering on the rolls

10 leaves of fresh basil, shredded or torn

3 tablespoons fresh flat-leaf parsley (a handful), chopped

Salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling

20 white button mushrooms, thinly sliced

2 garlic cloves, chopped

1/2 cup chicken stock

4 slices Swiss cheese

4 Hamburger buns, split and toasted

lettuce

tomato

Directions:

Preheat a large nonsick skillet over medium-high heat.

Arrange the defrosted chopped spinach in the center of a kitchen towel. Wrap the towel around the spinach and squeeze out the excess liquid. Put the spinach in a mixing bowl and combine with the turkey, shallots, 2 tbps of Dijon mustard, basil, parsley, salt and pepper. Score the meat with the side of your hand to separate into 4 equal portions. Make 4 large patties, 3/4 to 1 inch thick. Drizzle the patties with oil and place them in the hot skillet. Cook for 6 to 7 minutes on each side, until the chicken is cooked through.

Preheat a second medium-size skillet over medium-high heat with 2 tbsp of EVOO, twice around the pan. Add the sliced mushrooms and garlic and cook, stirring occasionally, for 4 to 5 minutes, or until the mushrooms are nice and brown. Season the mushrooms with salt and pepper. Add the chicken broth and cook until the pan is almost dry, about 2 minutes.

Top the big-bird burgers with the mushroom topping and the Swiss cheese. Cover loosely with aluminum foil. Turn off the pan and let the cheese melt, about 2 minutes.

Slather the tops of the buns with a little mustard. Place the burgers on the bun bottom and top with lettuce and tomato.

I served it with a pickle wedge, and corn on the cob. Enjoy!