Red Sauce Beef Enchiladas

Brown one pound ground beef, mixed with minced onion and garlic powder (to your taste). Drain.  Stir in one can refried beans (I use fat free ones) and 8 oz taco sauce (I use mild). Stir and warm up.

Pour half of large can of enchilada sauce (I use mild) into bottom of 9x13" pan.


Place a scoop or two of ground beef mixture in tortilla, sprinkle shredded cheddar cheese over it, roll up tortilla. Place into pan on top of sauce.  Makes 10-12 enchiladas.

Pour rest of enchilada sauce over all of the rolled tortillas. (Sometimes I have to use another small can, it's up to you how saucy you want them. I make sure ALL of the tortillas have red sauce on them or they will dry out).  Sprinkle with shredded cheese (it's up to you how much, don't overdo it!).

Bake in 350 degree oven for around 30 minutes, covered with aluminum foil. Remove foil, back till cheese is melted.

Let rest for 5 or so minutes. Serve with shredded lettuce and sour cream.

Chicken Cashew Nut

Chicken Cashew Nut

4-6 boneless chicken breast pieces, cut into 1 inch cubes

1 onion sliced or diced

Fresh or frozen broccoli cuts, carrots, cauliflower, green pepper cut in slices or small flowerets (about 4 cups)

Stir fry chicken cubes in a few Tbsp. oil until middle is no longer pink.  Pour into large bowl.  Add vegetables to pan with more oil and stir fry until crisp tender.  Add back the chicken.  Sprinkle with corn starch and add Yoshiba’s Stir Fry Sauce (enough for a little extra sauce on the rice).  Mix together until slightly thickened.  Add cashew nuts according to taste.  Serve hot over rice.

Marilyn Adams

Pico de Gallo

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

Marilyn Adams

Cilantro Ranch Dressing

Cilantro Ranch Dressing

1 package of Hidden Valley ® buttermilk ranch dressing. (prepare according to directions)

2 tomatillos (they look like green tomatoes, but they are NOT! You may substitute 3 Tbsp of prepared salsa verde)

cilantro (1/4 bunch)

2 cloves of garlic

¼ cup lime juice

1/8 tsp Tabasco

Peel tomatillos and cut into fourths. Clean and rinse cilantro and remove large stems. Pour prepared ranch dressing in a blender, and add cilantro leaves, tomatillos, garlic, lime juice and Tabasco. Blend until cilantro is finely chopped. Refrigerate for at least 2 hours, or until dressing has thickened.

Marilyn Adams

Costa Vida Sweet Pork Salad

Costa Vida Sweet Pork Salad

Prep time: 30 minutes (excluding Sweet Pork)

·         1 head of Romano lettuce, cut into bite-sized pieces.

·         1 can Bush’s ® Black or Pinto beans

·         3 Cups of Sweet Pork (see recipe here)

·         Cilantro Ranch Dressing (see recipe below)

·         6 flour Tortillas

·         Pico de gallo (see recipe below)

·         Tortilla strip crunchies

Place a warm tortilla in a bowl or on a plate. Place approximately 1/3 cup of warmed sweet pork and 1/3 cup of warmed Bush’s beans on the tortilla. Place lettuce over the meat and beans. Sprinkle ¼ cup of pico de gallo over the salad as desired. Drizzle with cilantro ranch dressing and top with a healthy amount of tortilla strip crunchies. Serve and enjoy.

Marilyn Adams

Sweet Pork Tacos

Sweet Pork Tacos

Heat a fresh, flour tortilla on a grill or in a pan over medium heat. Turn the tortilla over upon its becoming slightly browned and crispy. After turning the tortilla over, add about 2 oz. of Sweet pork in the center of the tortilla, along with a small handful of shredded cheddar or cotija cheese. Cover with a lid for about 1 minute, or until cheese is melted. Remove from heat, fold in half. Add fresh cut Romano lettuce and diced tomato, and serve.

A perfect complement to this recipe would be a side of black or pinto beans and saffron rice.

Marilyn Adams

Mexican Sweet Pork

• 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
• Salt and pepper to taste

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 sugar.
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. Cover and continue cooking.
6. After 8 hours, continue to shred the meat until no chunks remain.

If it appears to be too juicy, turn slow cooker down to its lowest setting, remove the cover and let it reduce as needed.

Marilyn Adams