| Nice shot of her messy floor |
| Alex in his usual position... inside the refrigerator |
Ingredients: 2 1/2 lb white American cheese (find in the grocery store deli) 1 pint half & half 1 cup whipping cream 1/2 cup jalepeno peppers, chopped (more or less to taste) 1/2 c. frozen spinach, chopped Directions: Melt all ingredients in a crockpot. Ha ha! I love those directions! I think 1/2 cup of jalepenos seems a little hot, so I will be adjusting that. Plus I think at least half the cheese needs to be some sort of melt-able cheddar or regular American. I know it's more expensive to use the real American cheese, but I refuse to use Velveeta. Ew! If you are shocked at the amount of cream in this recipe, we'll just pretend it's not there and go on living in denial. All I'm saying is that there is a reason that restaurant food tastes so good, ok? I might decrease the cream a little though and add some salsa. We'll see. I plan on test driving this little recipe this weekend and will post the taste testing results. Mmmmm, my mouth is watering already. In the meantime, here is my favorite copy cat recipe for "Pork Barbacoa". 1 boneless pork roast (any kind works, but some cuts are more tender than others) Kosher salt 2 cans 8 oz mexican tomato sauce (I use the El Pato brand, in a yellow can. It's usually right next to the regular tomato sauce. Don't be alarmed by the word "hot". It doesn't come in mild and trust me, you don't want it that way.) 2 cans 8 oz regular tomato sauce 2 cups brown sugar Put roast in crockpot, add a small amount of water, maybe 1/2 cup. Sprinkle roast with kosher salt. Cook at least 8 hours on low. When roast is done, remove from crock pot and shred. Place in large saucepan. Add tomato sauces and brown sugar. Over medium heat bring to a low simmer, reduce heat to medium-low and simmer for at least 30 minutes, stirring often. You might have to adjust the sauce depending on how big your roast is and how hot you like it. The original recipe called for 3 cans of each, but I thought it was too saucy. This definitely has a kick to it as well. Love it! | |