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Recipe of the Week:
Easy Shredded Pork Burritos

Posted by: Barbara Naslund

Easy Shredded Pork BurritosIngredients

  • 2 or 3 lbs Pork Loin
  • 1 jar Salsa Verde
  • 1 large sweet onion


  1. Slice onion and place in bottom of crock pot.
  2. Put pork loin on top of onions.
  3. Pour 3/4 of jar over pork loin.
  4. Cook on low for 8 – 10 hours.
  5. Shred with two forks and place back into juice.
  6. Heat tortillas and add your favorite fixins. This is so easy and really good.

Current Recipes:

Grilled Portabello Mushrooms

Posted by: Dale Cook
Grilled Portabello Mushrooms

3 portobello mushrooms
1/4 cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar


1.Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
2.In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
3.Grill over hot grill for 10 minutes. Serve immediately.

Savory Southwestern Roasted Zucchini

Posted by: Jason Reid

Savory Southwestern Roasted ZucchiniIngredients

  • 1¬†zucchini
  • 1 medium onion
  • 5 strips of bacon
  • 2 Tbs olive oil
  • Southwestern seasoning
  • Coriander
  • Salt to taste


  1. Preheat oven to 400 degrees.
  2. Tear a sheet of aluminum foil and place into a baking sheet.
  3. In a skillet cook bacon until crisp and then crumble.
  4. Slice zucchini into 3/8 inch slices and place to fit on baking sheet
  5. Brush on olive oil to coat the tops. Season with southwestern, coriander, and salt (bacon will add some saltiness already), and flip and do the same on the opposite side.
  6. Slice onion into 1 inch pieces.
  7. Place in a bowl and coat with 1 Tbs olive oil.
  8. Scatter over zucchini and place in oven for 30 minutes.
  9. After 15 minutes of baking flip the zucchini over then scatter bacon on top.
  10. Bake remainder time and serve hot.

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