2 tsp butter or margarine
4 cloves garlic, minced
3 scoops uncooked rice (the scoop your rice cooker came with)
2 tsp freshly squeezed lime juice
4 tsp chicken bullion
water fill to the number 3 line
2 Tbsp freshly squeezed lime juice
4 tsp sugar
6 tablespoons fresh chopped cilantro

Place the butter and garlic in the rice cooker and press cook. Cook until the butter is melted and the garlic is fragrant, about 10 mins. Add the rice and stir, add water to the correct level (3 in this case). Add the chicken bullion and the 2 tsp squeezed lime juice. Press off and then press cook again to reset the cook cycle. When the cook cycle is over let it sit for 10 mins. While it’s sitting mix the 2 Tbsp lime juice, sugar and cilantro. Fluff the rice and stir in the cilantro mixture!

2 pounds pork sirloin tip roast
3 cans Dr Pepper (liked it better than the Coke called for)
1/4 C brown sugar
dash garlic salt
1/4 C water
1 can diced green chilies
10 oz can red enchilada sauce
1 C brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of Dr Pepper and 1/4 C brown sugar. Marinade overnight.

Drain marinade (important, don’t keep the old stuff) and put pork, 1/2 can of Dr Pepper, water, and garlic salt in crock pot on high for about 3-4 hours or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Dr Pepper, chilies, enchilada sauce and 1 C brown sugar. Put shredded pork and sauce in crockpot and cook on low for 2 hours.

2 Cans Black Beans, drained and rinsed
1/2 Tbsp olive oil
2/3 C diced onion
2-3 cloves garlic, minced
1 C chicken broth
1 tsp bullion
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1 lime

Saute onions in the olive oil for until they become translucent, or longer- I like to caramelize them for flavor. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. They will thicken more upon standing.

2 Tbsp olive oil
1 small onion, minced
3 cloves garlic, minced
1 green peppers, chopped
1 jalapenos, seeded and membranes removed if desired (and I desire. Always.)
3/4 lbs tomatillos, husked and halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp Kosher salt
1/4 tsp black pepper
1 tsp cumin
2 C chicken broth
1 Tbsp sugar

in a large sauce pan Saute onions in the olive oil until translucent, add the garlic and saute until fragrant.

While onions are sauteing, combine tomatillos, green peppers, jalapeno peppers, cilantro and broth in your blender. Process until smooth.

Pour the tomatillo mixture over the onions and garlic and add salt, pepper, cumin and sugar. Simmer 15 minutes-1 hour, depending on the consistency you want.

4 ripe red tomatoes diced
1 clove of garlic, minced
1/4 C diced onion
1/4 C chopped cilantro
2 jalapenos (stems and seeds removed) diced
1 lime, juiced
1/2 tablespoon olive oil
Salt to taste

Mix all the ingredients and let it sit for half an hour. Then serve immediately.