This one is Soooo easy!
Get out your Crock Pot and remember to use a Crock Pot Liner Bag, Makes cleanup a snap!
Ingredents:
1 Beef Chuck Roast (Bone In or Boneless)
Salt
Pepper
3 Anaheim Chilies (Ortega)
1 Onion
3 Tlbs Minced Garlic
1 16oz Jar "Diana's Sports Salsa"
1 cup water
I use the "Hot" Diana's Sports Salsa But you can use Mild or X-Tra Hot also.
Salt and pepper Roast on all sides Place in Crock Pot,
Dice Onion, Cut stem off Anaheim Chilies and cut in quarters length wise.
Put Onions, Chilies, Garlic and Water in pot on top of Roast.
Pour entire jar of Diana's Sports Salsa on Top of Roast, Cover and turn Crock Pot on High (6-8 hours)
I usually start this in the morning before work, when I get home I remove the roast and shred it with two forks separating the fat from the meat, toss the fat.
With the Roast removed Empty the Jucies/Salsa /Chilies/Onions from the crock pot into a bowl or fat seperator and separate the fat floating on the top from the juice, keep the juice/Salsa/ Chilies/Onions and toss the fat.
Cut up any large pieces of chili, Put it all back in the Crock Pot- Meat, Juice, Salsa/Chilies/Onions mix it all together and turn Crock Pot on Low and Cover.
That's it! You'll end up with a Delicious tender, evenly seasoned Shredded Beef you can use however you want. I use it in Tacos, Burritos, MachaCa, or on a plate with Beans, and rice.
My Family just make up their plates right from the Crock Pot!
Enjoy!
M. from Riverside, Ca.
Diana's Homemade Spanish Rice
2 cups of
long grain rice
¼ cup oil
4 oz. tomato
sauce
Salt/pepper
Diana’s
Sports Salsa
Heat the oil in a skillet (such as cast iron) on medium heat. When
hot, add rice and brown the rice for 5 or 6 minutes; I like mine medium brown. Once the rice is the color you like, add the
tomato sauce and stir until all rice is light red in color. Then add ¼ cup of
salsa and stir again. I have the water ready and just as the rice starts giving
off a toasted color add the water to the pan. It will sizzle; as it's sizzling,
add salt and pepper to taste. Cover the skillet with a lid and let cook on low,
(about 20-30 minutes) or until all water is absorbed.
Very Easy!!! Take your
favorite mix of greens, one grilled chicken breast diced, all the salad
toppings you enjoy, (like tomatoes, cheese, olives, avocados, beans and green
onions in a large salad bowl). Toss with salsa and add small corn chips last.
Serve with a garnish of sour cream and more salsa. Very delicious and
nutritious on these hot days! Remember there is ZERO fat in the salsa but 100%
Great Taste!
2 lbs. medium shrimp
3 large garlic cloves
Salt and pepper
6 tablespoons olive oil
3 tablespoons butter
12 oz. angel hair
Marinade:
Marinate the shrimp, garlic, salt and pepper and olive oil for 3 hours in the
refrigerator. When marinating is complete, remove the garlic pieces.
Pasta: Cook
pasta as directed on package; Drain
Heat 2 tablespoons olive oil in sauté pan; add
shrimp and sauté, tossing often. Toss everything together. Serve.
1 Pork Shoulder Roast
1 Onion Diced
3 Tomatillos Quartered
3 Anaheim Chilies
3 Tlbs Minced Garlic
Salt
Pepper
1 16oz Jar " Diana's Sports Salsa" I Use "Hot"
1 cup water
Salt and Pepper Pork on all sides, put in crock Pot on High, add the diced onion, Garlic, Tomatillos Quartered, Anaheim Chilies (cut off Stems and Quarter Length wise) keep the seeds and put it all in the Pot on top of Roast.
Add the water and Pour the Diana's Sports Salsa on top of roast, Cover and cook 6-8 hours on High.
Remove from pot and pull the Pork apart throwing out any fat, cut up any large pieces of Chili and Tomatillos, put it all back into the Pot on Low and mix together.
This makes a Great Pulled Pork sandwich or Taco or however you want to serve it!
M. Riverside, Ca.
Diana's Homemade Refried Beans
This recipe
is for a one pound bag of pinto beans. Cook beans according to directions on
package. Once beans are fully cooked 2 – 3 hours follow these simple
instructions…
Heat
a large frying pan with about 1/4 cup cooking oil. When oil is hot, reduce the
heat to low and add the beans accordingly. Scoop out the beans from the kettle
by using a slotted spoon; add into the hot oil making sure to drain as much
water from the beans as possible to prevent the oil from splattering. Once all
the beans are added, fry them for approximately 3 to 4 minutes on med/high. Use
a potato masher to mash the beans; they should be soft enough now. As you mash
them, you will add bean water from the bean kettle to the frying beans until
you have a refried bean consistency that you like!
After
you achieve this, you can add salt to taste as desired along with ¼ cup of your
favorite Diana’s Sports Salsa! Stir well. Place beans in a casserole dish sprayed
with a non stick cooking spray, covered with shredded cheese and cover with a
lid. The cheese will melt right before your eyes!
Tip: Because I have always cooked large portions for my
large family I always doubled, tripled and sometimes did 5lbs. of beans at a
time for this recipe. My thought was if I was going to stink up my house
cooking beans I would do it once every few months, instead of once a month!
Freeze the leftovers in tightly covered containers for up to three months.
Enjoy!
