Teriyaki Chicken, Sweet Pork & Pork & Pintos

This is a fun idea!! Thanks Amanda! These three recipes I am sharing are all scrumptious and fairly easy. The first I got from Charity's sister Miriam. The second (from Charity) and the third are both crock-pot recipes that are great to prepare and forget for a while. Love You all - Bonnie

Teriyaki Chicken

I usually make this for a crowd so I use 10-12 boneless chicken breasts and double the sauce recipe.

Flour and brown the chicken. Place in covered baking dish.

3/4 cup water
1 Tblsp soy sauce
1/4 cup onion
1 Tblsp worcestershire
1/4 cup mustard
1/2 cup ketchup
1 1/2 cups brown sugar
Stir all together - bring to boil and pour over chicken
Bake at 350 degrees for about an hour.
Serve over rice


Sweet Pork

(very similar to the pork at Cafe Rio)
Can be used in burritos or taco salad

3 lbs Pork (either roast or tenderloin can be used)
16 oz. salsa of your choice
1 can coke
2 cups brown sugar

Put pork in crock pot and fill about 1/2 way with water
Cook on high for 5 hours
Take out and drain liquid from crock - Cut meat into 3-4 sections and put back into crock

Puree salsa in processor or blender. Pour into bowl and mix with brown sugar and coke.
Pour over meat. Cook on high for 3 additional hours.
(during last hour you can add 1 Tblsp fajita seasoning or green chilies if you like)


Pork & Pintos

(This makes a ton)
This can also be used in burritos or salad

1 lb dried pinto beans
1 boneless pork loin roast (3 -4 lbs) halved
1 can (14 1/2 oz) stewed tomatoes
5 medium carrots, chopped
4 celery ribs, chopped (not absolutely necessary)
1 1/2 cups water
2 cans (4 oz each) chopped green chilies
2 Tblsp chili powder
4 garlic cloves, minced
2 tsp grnd cumin
1 tsp dried oregano
dash pepper
2 pkg corn tortilla chips or 30 flour tortillas (9 in)
chopped green onions, olives tomatoes, shredded cheese, sour cream, shredded lettuce

Place beans in a suacepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain and rinse beans; discard liquid. Place roast in a crock-pot. In a bowl, combine beans, tomatoes, carrots, celery, water, chilies, chili powder, garlic, cumin, oregano and pepper. Pour over roast. Cover and cook on high for 3 hours. Reduce heat to low and continue to cook for another 5 hours or until beans are tender. Remove meat shred with two forks and return to slow cooker. Serve mean with a slotted spoon over corn chips - or in tortillas or as a salad with toppings of your choice.
(note: Chipotle seasoning instead of the chili powder really gives it a nice flavor)