CAFE RIO SALAD DRESSING
3 FRESH TOMATILLOS (PEEL OFF PAPER SKIN AND QUARTER)
1 PACKAGE BUTTERMILK RANCH
1 CUP MAYO
1/2 CUP BUTTERMILK
1 CUP CILANTRO
2 GARLIC CLOVES, CRUSHED
1/4 TSP. CRUSHED CAYENNE PEPPER
BLEND ALL INGREDIENTS IN BLENDER AND CHILL FOR AT LEAST ONE HOUR BEFORE SERVING. ENJOY!
Lime Rice
6 cups minute rice
6 cups water
9 bouillon chicken cubes
1 1/2 tsp. dried onion
3/4 bunch cilantro
3 TBS oil
2 limes
Bring water, bouillon, dried onion, cilantro, and oil to boil (I just do it on the stove in a big pot) Add rice. Add juice of 2 limes. Mix well - and then dump it all into a crockpot on low and it will stay warm and cook the minute rice - you can make it a couple of hours ahead because of the crockpot - The cilantro I blend up in my baby food grinder - but I suppose you could do it in any kind of grinder - maybe even the blender –
Here is the recipe for the sweet pork:
1 Pork Roast (some butchers call it the Boston Butt)
1 Cup Italian Dressing
1 Cup French Dressing
1 Cup Brown Sugar
3/4 Cup Red Wine Vinegar
If you have a huge roast then I would double the sauce. Put in crock pot on low for at least 7 hours. About 1-2 hours before you are going to eat, shred the pork really well. Serve with limes, too, because the lime juice really makes it great!
For the salad, we just did romaine lettuce, crushed tortilla chips, black beans, corn, salsa, cheese, and ranch dressing. For mexican haystacks, I do crushed chips, white rice with a little cilantro and lime juice, the pork, cheese, sour cream, and then the following salsa.
Super Bowl Artichoke Dip
1 pkg (8 oz) cream cheese, softened
1 can (14 oz) Artichoke hearts, finely chopped
1/2 cup Mayonnaise
1/2 cup grated parmesan cheese
1/2 cup sliced almonds
Wheat thins
Mix cream cheese, artichokes, mayo, and parmesan cheese. Spoon into 9 inch pie plate. Sprinkle with almonds.
Bake at 350 for 20-25 minutes or until lightly browned and bubbly
Serve warm as a dip with crackers. Makes about 2 1/2 cups.
Enjoy!
Rice bowls are always a big hit here at the house. The kids love em, and you can do sweet and sour, teriyaki, or everyone's favorite, with peanut sauce! Plus, it's a great way to get the veggies in! Just stir fry for a few minutes and you're done (too much stir frying and you'll get limp veggies that no one will eat!)
Peanut Sauce Recipe:
1 Tablespoon Peanut Oil
2 Garlic Cloves, minced
1 teaspoon chili paste (more if you like it spicier!)
1 Tablespoon Tomato Paste
1/4 cup water
1/2 teaspoon sugar
1 1/2 Tablespoons Chunky Peanut Butter (Jif is best)
1/4 cup Hoisin Sauce
Heat the oil, then add the garlic, chili paste and tomato paste. Fry until fragrant (about 1 min.). Add water, sugar, peanut butter and hoisin sauce. Boil for about 5 minutes. Mmmm Mmmm Good! I usually have to at least double (if not triple) the recipe to keep everyone happy!
Teriyaki sauce:
1 cup Kikoman Soy Sauce
1 1/2 cups brown sugar - make sure you stir until the sugar has dissolved in the soy sauce
4 garlic cloves, minced
1 1/2 tablespoons freshly grated ginger root (or 2 teaspoons powdered ginger)
P.F. CHANG’S LETTUCE WRAPS
1 head iceberg lettuce
1/4 cup hoisin sauce
1 (8 oz) can water chestnuts
2 chicken breast halves
2 teaspoons bottled minced ginger
1 bunch green onions
1 large onion, diced
1 Tablespoon rice vinegar
2 teaspoons sesame oil
2 T. bottled minced garlic
1/8 t. cayenne pepper
1 Tablespoon soy sauce
1. Separate lettuce leaves, wash and refrigerate for a few hours (or overnight) until cold and crisp.
2. Dice chicken into small pieces. (This is easier if it's partially frozen.)
3. Stir fry on high heat in a small amount of oil until done. Add diced onion and stir fry for a minute or two.
4. Lower heat to medium. Stir in minced garlic, soy sauce, hoisin sauce, ginger, vinegar, and cayenne pepper.
5. Stir to blend and continue cooking for a few more minutes.
6. Add chopped water chestnuts.
7. Rinse the green onions, trim away the roots. Slice thin and use the white bulb plus some of the green tops to equal 3/4 cup.
8. Add the green onion to the skillet with the sesame oil. Cook and stir until onions begin to wilt. Remove from heat.
To serve, Arrange lettuce leaves around the outer edge of a platter. Place meat mixture in the center.
Does P.F. Chang's sell their own red pepper sauce? If not, you can find some good stuff in the Asian stores, or the Oriental section of the grocery store. Anybody have a favorite you can recommend?
Won Ton Salad
2-4 chicken breasts-boiled and shredded
1 Head of lettuce (romaine or iceberg)
1 Bunch of green onions-diced
15 won ton skins-cut in strips and fried in vegetable oil
Dressing:
2T sugar
1/2 t. accent
1/2 t. pepper
1 t. salt
1/4 c. oil
1 T. sesame oil
3 T. rice vinegar
Toss lettuce, shredded chicken, fried won tons and diced green onions together. Add dressing just before serving.
Winger's Buffalo Wings Sauce
2 1/2 cups firmly packed brown sugar3 tablespoons light corn syrup1/3 cup Franks Red Hot pepper sauce (or any other brand of Louisiana hot sauce - but not Tabasco)1 tablespoon apple cider vinegar1/2 cup hot water
Place brown sugar and corn syrup in medium saucepan and melt over medium heat until boiling. Cook for 3 minutes, stirring constantly or it will burn. Add hot water, pepper sauce and vinegar. Stir all ingredients together well and continue cooking at a low boil, stirring often until mixture has reduced to a syrupy consistency (about 15 minutes). The sauce will thicken considerably as it cools.
Perfectly Glazed Carrots
1 pound baby carrots
1/2 teaspoon salt
3 Tablespoons sugar
1/2 cup chicken broth
1 Tablespoon butter, cut into pieces
2 teaspoons lemon juice, or less
pepper, optional
Bring carrots, salt, 1 T. sugar, and chicken broth to a boil, covered, in 12 inch skillet over medium high heat. Reduce heat to medium, and simmer until carrots are almost tender - 5 or 10 minutes. Uncover. Increase heat to high and continue cooking and stirring until the liquid is reduced to about 2 Tablespoons. (1-2 minutes) Add butter and remaining 2 T. sugar.
Toss carrots to coat and cook, stirring often, until carrots are completely tender and glaze is a light gold color, about 3 minutes. Turn off the heat, stir in lemon juice. Transfer carrots to serving dish. Season with pepper if desired. Serve hot.
Better Than Anything Cake
1 pkg. German Chocolate Cake
1 can sweetened condensed milk
20 melted caramels mixed with ¼ cup milk
whipping cream
2-3 crushed Heath Bars
Make cake according to directions. Poke holes into cake with a straw or wooden spoon handle. Pour condensed milk and Carmel into holes and over entire cake. Let completely cool. Top with whipping cream and crushed Heath bar.
White Bean Chili
3 cans Great Northern White Beans (total about 48 oz)4 cups cooked and cubed chicken breasts1 T olive oil1 medium onions, chopped4 garlic cloves minced1-2 4oz cans chopped mild green chilies2 t ground cumin1 1/2 t dried oregano1/4 t cayenne pepper6 cups chicken stock or canned chicken brother3 cups grated Monterey jack cheese In crockpot - combine ALL the ingredients except the cheese (don't drain the beans). After chili comes to a boil, turn the crockpot to low - Stir in the cheese 1/2 hour before or leave it on the side for people to do it themselves. You can serve it with salt/pepper, Lime chips and sour cream on the side as well - If you really have a lot of time - BBQ the chicken outside, then cut it up and put it in the soup - but not worth the work unless you're in that cooking mood!
Crock pot Lasagna
12 lasagna noodles, uncooked 1 jar spaghetti sauce ¼ c water
1 lb ground beef, browned and drained 1 tsp Italian seasoning
1 carton (16 oz) cottage cheese 2 c mozzarella cheese
Break noodles in half. Place half of the noodles in the bottom of greased crockpot. Stir Italian seasoning into meat and spread half over the noodles already in crockpot. Layer half of the sauce and water, half of the cottage cheese, and half of the mozzarella cheese over beef.
Repeat layers. Cover and cook on low heat 4-5 hours. Do not cook more than 5 hours.
Chicken Cordon Blue Casserole
INGREDIENTS:
2 pounds skinless chicken breasts, cut into chunks
8 oz Swiss cheese, cubed
8 oz ham, diced
1 can (10 3/4 oz) cream of chicken soup
1 cup milk
1 box of stuffing
1-2 T. butter
PREPARATION:
Brown chicken and place chunks in baking dish, add cubes of swiss cheese and small pieces of ham. Mix cream of chicken soup with 1 cup of milk; mix well and pour over all. In a separate pan, melt butter, pour in dry stuffing, mix. Pour stuffing over casserole. Bake about 30 minutes at 350° or until tender and bubbly.
Café Rio Pork Roast #2
3-4 lb. pork sirloin roast1 C. Pace salsa1 1/3 C. brown sugar1 C. 7-up
Place roast in crockpot. Mix salsa, brown sugar and 7-up together. Pour over roast. Cook on low all day (8 hrs). Shred with forks before serving.
*Serve on top of salad, or use to make burritos. Then we add warm black beans, cooked rice, lettuce, tomatoes, salsa, guacamole, shredded cheese, and ranch dressing. The below dressing is also really yummy if you want to make it instead of using plain ranch.
1 1/3 C sour cream3/4 C. mayo1 bunch cilantro4 TBS. salsa verde1 pkg. ranch dressing mix2 cloves garlic1/8 tsp. tabasco saucejuice of 1 lime
*Or you can get some really fancy-schmancy rolls and serve them as sandwiches - any way you make it, it’s to die for!
Chicken Enchiladas (the easy version)
1 can cream of chicken soup
1 4oz. can chopped Ortega Chili
8 oz. sour cream
1 doz. corn tortillas
1 med. onion, chopped
1 1/2 - 2 cups cooked, cubed chicken…(canned works well also)
Jack Cheese, grated.
In a bowl combine chicken soup, sour cream, ortega chili, 1/2 c jack cheese 1/4 c. chopped onion and set aside.
Cut tortillas into bite size pieces and add to soup mixture, mix. Add chicken and combine well. Spray an 8×8 baking dish with cooking spray. Add mixture and top with Jack Cheese.
Bake approx. 30 min. uncovered until bubbly and cheese starts to brown a bit.
I’m a big make and freeze ahead girl and this casserole freezes and bakes well!
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