I’m Sarah.

After graduating college, I worked as a TV news reporter at an NBC affiliate outside of Chicago. I then retired from that life to be a stay at home mom to my three little ones. While at home I was able to rekindle my love for decorating and crafts. A blog seemed like the perfect place to share those ideas. There is inspiration everywhere, I hope you find some here.

cafe rio burritos

cafe rio burritos

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When we lived in out west, we loved going to Cafe Rio and eating their delicious burritos. One of my friends here made these for me and they were so good. They are a knock off of the Cafe Rio sweet pork burrito. 

I am not sure where she got the recipe, she just emailed it to me, but it is one you must try if you are up for a good burrito. It takes a little prep work but is definitely worth it and we always have leftovers. I just bought the tortillas, (my friend made homemade ones... I just wasn't up for that). I have found some really good pre made tortillas so I always buy those.

Sweet Pork
Ingredients:
2 pounds pork (I used boneless pork ribs)
3 cans Coke (NOT diet)
1/4 cup brown sugar
dash garlic salt
1/4 cup water
1 can sliced green chilies
3/4 can enchilada sauce
1+ cup brown sugar


Directions:
1. Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinate overnight.
2. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on low for 6- 8 hours.
3. Remove pork from crock pot and drain any liquid left in the pot. Shred pork. (for those of you who have a Bosch mixer, place meat in mixer with wire whisks and mix on speed 1 for 15-20 seconds, it will be perfectly shredded!)
4. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
5. Put shredded pork and sauce in crockpot and cook on low for 2 hours.


Cilantro-Lime Rice
Ingredients:
1 c. uncooked white rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 Tbsp. fresh chopped cilantro


Directions:
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice


Cilantro Ranch Dressing
Ingredients:
1 packet TRADITIONAL Hidden Valley Ranch mix
1 c. mayonnaise
1 c. buttermilk
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime


Mix all ingredients together in the blender. That's it!


Black Beans
Ingredients:
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro


Directions:
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.


Load the rice, beans, pork and cilantro ranch dressing on the tortilla and enjoy!

lulu's little loft giveaway {winner}

lulu's little loft giveaway {winner}

diy cake stands

diy cake stands

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