Crockpot Southwestern Pork (or Chicken)

(from sisterscafe.blogspot.com)

Their originally called for chicken, but pork roasts were really cheap so I used that instead and made a couple tweaks as noted below to work in Belgium

1 bag frozen corn (16 ounce I think...or 1-2 cans corn drained)
1-2 can black beans
1 pork roast (OR 2 large boneless skinless chicken breasts)
1 16-oz jar medium salsa

Pour corn in bottom of crockpot. Place meat on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook in crockpot for 6-8 hours (a roast takes longer than chicken breasts). Pull out meat and shred it with forks. Return to crockpot and mix. Serve with tortilla chips, cheddar cheese, sour cream, cilantro, diced avocados.

Belgium modifications: I make my own black beans from dry beans, freeze them in 1-2 cup portions and pull them out when needed. For the salsa I used diced tomatoes (or fresh) add some jalapeno peppers and some salt, garlic, chili powder and onions.

*This is a great meal for Sunday's...throw it in first thing in the morning, shred when you get home from church and keep it on warm until you are ready to eat. We've used it as a taco salad type thing and in burritos.

Red Enchilada Sauce

Enchilada sauce is next to impossible to find in Belgium...yes, I know I could pay an arm and a leg at the American store an hour away in Antwerp but that's just not worth it to me...anyways, I needed it for a recipe and after some searching I found a great one that had ingredients that I could find in Belgium. Happy Day! This is a great recipe. I think even when I am able to buy the canned stuff, I'll still use this :).

(sorry...it was from some random blog and I couldn't find it again so no credit given)

2 T vegetable oil
2 T all-purpose flour
2 T chili powder
1/2 t ground cumin
1 (8-ounce) can tomato sauce
2 c water
1 t salt
1/4 t garlic powder

Heat oil in large 2-quart saucepan. Stir in flour and chili powder. Cook for 1 minute. Add remaining ingredients. Bring to a boil and simmer for about 10 minutes.

*Makes 3 cups

Basalmic Chicken Pasta with Fresh Cheese

(from tastykitchen.com)

2 T balsamic vinegar
3 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
6 T extra virgin olive oil
1 c fresh basil leaves, thinly sliced
2 c shredded cooked chicken
1 red bell pepper, julienned
1 c small fresh mozzarella balls, halved or cubed mozzarella (3/4 inch)
1/2 c crumbled soft goat cheese (we used feta)
8 oz linguine (we used angel hair)
*tossing fresh tomatos would be nice also

Cook pasta according to package directions; drain. Saute bell pepper in a small skillet (i added a splash of olive oil) over medium heat until limp, about 10-12 minutes.

Meanwhile, whisk vinegar, garlic, salt and pepper in a small bowl; slowly whisk in oil. Stir in 1/2 c basil.

Place pasta, chicken (we mixed shredded chicken with some dressing), cooked peppers, mozzarella, goat cheese, and remaining basil in a large bowl. Pour dressing over top and toss to coat.

Serves 4.