I got these recipes from Andy's aunt and they taste similar to Cafe Rio.
SHREDDED SWEET PORK
4-5 lb pork roast
2 T brown sugar
1 1/2 t dry red pepper flakes
2 t Cumin
1-2 t salt
Mix brown sugar, red pepper flakes, cumin and salt together and rub over roast. Brown roast and place in a crock pot. Bake on low from 6 PM to 9 AM. In the morning add to pot:
1 can coke (not diet)
1 cup chicken broth
2 cloves garlic, minced
1 onion, chopped
Continue to cook on low from 9 am to 5 pm. One hour before serving:
Shred pork and add 2 cups of brown sugar
Mix together and serve with:
rice
beans
lettuce
cheese
chili verde sauce
Serve as salad or on tortillas (my favorite tortillas are the uncooked kind you can get at Costco- I think the brand is Tortilla Land)
CHILI VERDE SAUCE
1 pkg. Hidden Valley Ranch Dressing (powder kind)
8 oz jar of salsa verde
2 garlic cloves- chopped
3/4 c mayo
3/4 c sour cream
few dashes hot sauce (I use Franks)
Put all ingredients in a blender and blend until creamy. Add juice of 1/2 lime and mix again. Chill before serving.
Monday, April 28, 2008
Wednesday, April 23, 2008
Wine Sauce Chicken
6 boneless chicken breasts- cooked and cut in to pieces
2 T butter
2 cups sauteed mushrooms (I generally omit this)
1 can cream of mushroom soup
5 oz evaporated milk
1 1/2 c shredded cheddar cheese
1/2 t garlic powder
1/2 c cooking white wine
1/2 c mayo
1/2 c slivered almonds
1/4 c grated Parmesan cheese
Place butter in pieces in bottom of a 9x13 dish. Place chicken and sauteed mushrooms over top. Preheat over to 350 degrees. In a saucepan combine and heat soup, milk, cheddar cheese and garlic. Remove from heat and add white wine and mayo. Pour mixture over chicken and mushrooms. Top with almonds and Parmesan cheese and bake in preheated oven for 1 hour. Good served with rice.
www.allrecipes.com
2 T butter
2 cups sauteed mushrooms (I generally omit this)
1 can cream of mushroom soup
5 oz evaporated milk
1 1/2 c shredded cheddar cheese
1/2 t garlic powder
1/2 c cooking white wine
1/2 c mayo
1/2 c slivered almonds
1/4 c grated Parmesan cheese
Place butter in pieces in bottom of a 9x13 dish. Place chicken and sauteed mushrooms over top. Preheat over to 350 degrees. In a saucepan combine and heat soup, milk, cheddar cheese and garlic. Remove from heat and add white wine and mayo. Pour mixture over chicken and mushrooms. Top with almonds and Parmesan cheese and bake in preheated oven for 1 hour. Good served with rice.
www.allrecipes.com
Chicken Roll-Ups
8-12 oz cream cheese
1 1/4 cup margarine or butter
2 dashes pepper
1 chicken cooked and cubed (or about 4 chicken breasts)
2 green onions
3 cans crescent rolls
seasoned bread crumbs or crushed herb stuffing mix
Cream together cream cheese and 1/4 cup butter- add pepper, chicken, and onions. Place a large spoonful of mixture in each rolled out crescent roll. Roll up and seal around mixture. Dip in 1 cup melted butter and roll in bread crumbs. Place on cookie sheet and bake at 350 for about 15-20 minutes. Serve with chicken gravy (cream of chicken soup and 1 can milk works well). I bake multiple batches and freeze the roll-ups before baking.
1 1/4 cup margarine or butter
2 dashes pepper
1 chicken cooked and cubed (or about 4 chicken breasts)
2 green onions
3 cans crescent rolls
seasoned bread crumbs or crushed herb stuffing mix
Cream together cream cheese and 1/4 cup butter- add pepper, chicken, and onions. Place a large spoonful of mixture in each rolled out crescent roll. Roll up and seal around mixture. Dip in 1 cup melted butter and roll in bread crumbs. Place on cookie sheet and bake at 350 for about 15-20 minutes. Serve with chicken gravy (cream of chicken soup and 1 can milk works well). I bake multiple batches and freeze the roll-ups before baking.
Chicken and Wild Rice Casserole
6-8 oz long grain and wild rice mix
1/4 cup margarine
1/3 cup chopped onions
1/3 cup flour
1 cup milk
1 cup chicken broth
1 t salt
Dash of pepper
2 cups cooked, shredded chicken
1 t parsley
Cook rice as directed and set aside. Melt butter and cook onion about 2-3 minutes. Add flour and cook 1 minute. Gradually add milk and chicken broth. Add salt and pepper and parsley. Stir in rice and chicken. Mix well and pour into a 2 qt. casserole dish. Bake 30 minutes at 425.
1/4 cup margarine
1/3 cup chopped onions
1/3 cup flour
1 cup milk
1 cup chicken broth
1 t salt
Dash of pepper
2 cups cooked, shredded chicken
1 t parsley
Cook rice as directed and set aside. Melt butter and cook onion about 2-3 minutes. Add flour and cook 1 minute. Gradually add milk and chicken broth. Add salt and pepper and parsley. Stir in rice and chicken. Mix well and pour into a 2 qt. casserole dish. Bake 30 minutes at 425.
Ravioli with Tomato and Artichoke Sauce
9 oz ravioli (preferably fresh)
1 t olive oil
1 T olive oil
1 lb Roma tomatoes- peeled, seeded, and chopped
1 6.5 ounce jar marinated artichoke hearts
1/2 c green onions
3 cloves crushed garlic
1/2 t salt
1/4 t pepper
2 T grated Parmesan cheese
- Cook ravioli according to package directions.
- While pasta is cooking, prepares the sauce. In a large nonstick skillet, heat 1 T oil over medium heat. Add tomatoes, artichokes, scallions, garlic, and salt and pepper. Cook 2-3 minutes, stirring occasionally until warmed through. Remove from heat.
- Drain pasta and toss with 1 t oil in large bowl. Add half of sauce and gently mix through. Transfer to a serving platter and top with remaining sauce and garnish with cheese.
I think this came from allrecipes.com
1 t olive oil
1 T olive oil
1 lb Roma tomatoes- peeled, seeded, and chopped
1 6.5 ounce jar marinated artichoke hearts
1/2 c green onions
3 cloves crushed garlic
1/2 t salt
1/4 t pepper
2 T grated Parmesan cheese
- Cook ravioli according to package directions.
- While pasta is cooking, prepares the sauce. In a large nonstick skillet, heat 1 T oil over medium heat. Add tomatoes, artichokes, scallions, garlic, and salt and pepper. Cook 2-3 minutes, stirring occasionally until warmed through. Remove from heat.
- Drain pasta and toss with 1 t oil in large bowl. Add half of sauce and gently mix through. Transfer to a serving platter and top with remaining sauce and garnish with cheese.
I think this came from allrecipes.com
Lemon Chicken and Rice
I grew up eating this and I still love it.
Sauce
1/4 c butter or margarine
1/4 c flour
1 c milk
1 c water and chicken bullion (or chicken broth)
Season with parsley, Mrs. Dash, Salt and Pepper
3-4 T Lemon Juice
-Melt butter over low heat and then add flour- make a roux. Add milk, broth, and seasonings and cook over medium heat until thick. Mix in lemon juice. Pour over chicken breasts in a pan and bake in oven at 350 for about 45 minutes until chicken is cooked through. Serve over rice.
Sauce
1/4 c butter or margarine
1/4 c flour
1 c milk
1 c water and chicken bullion (or chicken broth)
Season with parsley, Mrs. Dash, Salt and Pepper
3-4 T Lemon Juice
-Melt butter over low heat and then add flour- make a roux. Add milk, broth, and seasonings and cook over medium heat until thick. Mix in lemon juice. Pour over chicken breasts in a pan and bake in oven at 350 for about 45 minutes until chicken is cooked through. Serve over rice.
Chicken Pot Pie
This is an easy dinner to make a double or triple batch and freeze the extras before cooking.
2 deep dish pie crusts
1 cup cooked chicken
1 cup vegetables (I use corn, peas, and soy beans)
1 can cream of chicken soup
Seasonings- celery salt, sage, salt and pepper
Mix chicken, vegetables, soup, and seasonings- pour into 1 pie crust. Take the other pie crust out and let sit until soft. Place second crust on top of pie and crimp the edges. Poke holes in top to vent and cook in over according to crust instructions (I bake mine at 350 for about 1 hour).
This is such an easy recipe and my kids love it. Thanks for the recipe Julie!
2 deep dish pie crusts
1 cup cooked chicken
1 cup vegetables (I use corn, peas, and soy beans)
1 can cream of chicken soup
Seasonings- celery salt, sage, salt and pepper
Mix chicken, vegetables, soup, and seasonings- pour into 1 pie crust. Take the other pie crust out and let sit until soft. Place second crust on top of pie and crimp the edges. Poke holes in top to vent and cook in over according to crust instructions (I bake mine at 350 for about 1 hour).
This is such an easy recipe and my kids love it. Thanks for the recipe Julie!
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