You ask......I deliver!

Recently, I have been on a new recipe cooking kick!! You've seen pictures of the fruit of my labor over the last several weeks and many of you have asked for the recipes. So here goes:

This recipe came from Darla at heARTshare

KING RANCH CASSEROLE

1 lg. pkg. tortillas
1 c. cheese, grated
1 can cream of chicken soup
1 c. chicken broth
1 sm. onion, chopped
1 can cream of mushroom soup
1 chicken, deboned
1 can of mild rotel

Cut tortillas in strips. Make layers of tortillas and chicken. Make sauce of the soups and rotel. Pour sauce over layers.cover with cheese the last several minutes. Bake at 350 degrees for 45 minutes to 1 hour. Better if it sets for a while.

This recipe came from Kim at Just a southern girl
the pork itself was AMAZING!!! then the sandwich.......oh my!

CUBAN PORK ROAST
4-5 lbs pork roast
3 cloves garlic peeled and slivered
1/2 cup orange juice
1/2 cup lime juice
1 tablespoon oregano, ground
1 teaspoon cumin
1 teaspoon black pepper
1 tablespoon salt, to taste
1 large onion, sliced

Trim excess fat from roast (but not all!) and then make tiny slits all over the roast with a sharp knife and insert the slivers of peeled garlic.
Mix remaining ingredients in a zip lock bag, add roast and marinate in fridge overnight.
The next day dump it into a crockpot, on low, and forget about it until evening. (Well, forgetting about it isn't technically possible with all the wonderful smells wafting around your kitchen!)

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If your family doesn't devour the entire roast in one sitting (which has happened to us a time or two) you can thinly slice the leftover meat and make...

CUBAN SANDWICHES
~ 1 loaf Italian or French bread
(or Cuban bread if you're lucky enough to have a source!)
~ mustard (the original recipe calls for plain yellow but I've used stone ground when it's all I had and it worked fine -- obviously I'm not a purist)
~ thinly sliced leftover pork roast
~ thinly sliced ham (any kind you want; it's YOUR sandwich)
~ thinly sliced dill pickles
[are you getting the idea that things HAVE TO BE THINLY SLICED?!]
~ thinly sliced swiss cheese (okay, so that's not so easy to find where I live now; I've used Fontina, Holland and Havarti -- I don't think it really matters; whatever floats your boat)

Slice the bread horizontally so you create one looooooong sandwich. Smear mustard liberally on both slices. Along the bottom half layer ingredients any old way you want. I like to put cheese on the bottom and top, right next to the bread to sort of prevent it from getting soggy from the juicy pickles which I slap right smack in the middle. I'm sure there's probably some kind of law in Cuba about the order in which to correctly place these ingredients, but I'm a rule breaker from way back. Then put the top piece of bread on and start mashing the whole thing as flat as you can. I am not a small person and I put all my weight into the effort, palms down flat against the top of the sandwich and mash, MASH, MASH.

In my U.S. oven I could take the whole sandwich, put it on a cookie sheet, cover it with a little piece of tin foil and then slam my heavy old cast iron skillet on top. We want this sucker FLAT! Here I have a much smaller oven so I have to cut the sandwich in half and lay the two pieces side by side on the smaller cookie sheet I'm able to fit into the itty bitty oven. Then I pop it in the oven at 325° for about 20-30 minutes until the sandwich is hot and the cheese all bubbly. Remove from oven, take the skillet off the top, slice and enjoy! Preferably with chips of your choice.

This is my new favorite recipe to wow company with!

Pesto Scallops in Roasted peppers

4 red or orange bell peppers halved and cleaned
4 cloves of garlic, sliced
olive oil
Scallops
prepared or fresh pesto (I prefer to make it myself)
grated Parmesan

place pepper halves in an oiled roasting pan cut side up. Drizzle each 1/2 with olive oil and place a few slices of garlic in each. Roast in oven at 400 for 30 minutes.

When peppers are done, take out and add 2 cleaned and dried scallops to each 1/2 and top each scallop with a spoonful of pesto. Place back in oven for 10 more minutes or until scallops are done. Sprinkle Parmesan on top and serve with a salad!!

Enjoy!!