Chipotle Pork Tacos

I got this recipe from Our Best Bites. It is delicious, but I am still looking for a good lime-cilantro rice recipe. I tried theirs that has the pineapple in it, and couldn't do the texture of it.

1 pound pork tenderloin, sliced thin

1 1/2 tsp. grated lime zest

1 Tblsp. fresh lime juice (juice from 1 lime)

2 tsp. minced fresh oregano, or a heaping 1/2 tsp. dry

1 tsp. brown sugar

2 tsp. chopped chipotle chiles in adobo sauce (use the peppers if you like heat but just the adobo sauce for a mild smoky bite. I used 1 1/2 Tblsp. of the sauce and no peppers and it wasn't spicy at all.)

2 tsp. bottled minced garlic

1/4 tsp. kosher salt

3 tsp. olive oil, divided

1 cup thinly sliced shallots, or onions (I used purple onions)

8 (6 inch) corn tortillas (or flour if you prefer)

sour cream

chopped cilantro

Recommended: Lime-Cilantro Rice

Combine thinly sliced pork, lime zest, lime juice, oregano, brown sugar, chipotles, garlic, and salt. Set aside. Heat a large skillet over medium heat and add 1 tsp. olive oil. Add onions and saute for 4 minutes or until tender. Remove from pan and set aside. Add 2 tsp. olive oil to pan and add pork mixture. Saute for 3-4 minutes or until no longer pink. Add pork to onions. Warm tortillas on a hot grill and fill with pork mixture. Top with sour cream and cilantro. Serves 4.

Copycat Olive Garden's Zuppa Toscana

I got this from Favorite Family Recipes, it is a GREAT winter soup!

3 (14 oz) cans chicken broth

2 cups whipping cream (last time I made it, I didn't have quite enough whipping cream, so I used a little French Vanilla Creamer and we liked it just as much, maybe better!)

red pepper flakes (to taste)

Salt and Pepper (to taste)

1 small onion, diced and sauteed

1/2 pkg. bacon, cooked and crumbled (I just use the real bacon bits from Costco)

4-5 cups chopped Kale

3-4 potatoes, cleaned and chopped (do NOT remove skins)

1 lb. pork sausage (or mild Italian sausage) shaped into small rounds, browned, and put on paper towels to de-grease

Put everything except potatoes in crock pot on high 3-4 hours. Add potatoes the last 40-60 minutes(so they don't get soggy). Serve with rolls or breadsticks.

Crockpot Picnic Ribs

3 lbs. boneless pork country style ribs
Salt and pepper to taste
1/4 cup (be generous) brown sugar
4 cloves garlic
1 large onion, thinly sliced
1/2 cup cranberry juice
1 1/2 cups of your favorite BBQ sauce

Lightly spray a 5-6 quart crockpot. Put sliced onions in the bottom, then place cleaned and patted dry ribs on top. Sprinkle with salt, pepper, brown sugar and minced garlic. Turn ribs to coat. Pour cranberry juice over all, cover and cook on low for 8 hours. Drain liquid from crockpot; pour BBQ sauce over pork and onions; stir, cover and cook on low for 1 more hour.

Pulled Pork

2 1/2 - 3 lb. pork loin
1/4 cup apple juice (optional)
1 cup applesauce (or cinnamon applesauce)
1/2 cup ketchup
1 1/2 cup brown sugar
6 Tblsp. lemon juice
1/2 tsp. pepper
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1 tsp. cinnamon
Hamburger buns or tortillas with condiments

Place pork loin in slow cooker with apple juice (if desired). Cook on low for 8 hours. Drain juices and trim fat off meat. Shred meat.

Mix all other ingredients over medium heat, and bring to a boil. Add to drained, trimmed, and shredded meat.

Toast and butter the hamburger buns or put mayonnaise on the hamburger buns, and make into sandwiches. Serve.

Barbequed Pork

Pork Tenderloin
9 oz. of your favorite BBQ sauce
9 oz. of apricot jam

Mix sauce and put in baking dish over pork. Cover with foil. Bake at 250 degrees for 4 hours.

Serve over rice.

Famous Pork Chops

1 cup crushed butter crackers (Ritz)
garlic salt to taste
ground black pepper to taste
2 eggs, beaten
4 pork chops
1/4 - 1/2 cup butter

Preheat oven to 375 F.

In a shallow bowl combine crushed crackers, garlic salt, and pepper; mix well. In a separate bowl beat eggs.

Dip the pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of butter around the pork chops. Cover and bake for 30 minutes for thin chops, or 45 minutes for thick chops (turning over halfway through). Remove foil in the last few minutes to allow crackers to crispen a little.