4-5 tomatoes, finely diced
1/2 tsp salt
1 onion, finely diced
3 cloves garlic, minced
1 bunch cilantro, finely chopped
2 T chopped jalapeno (go ahead and use the can... it works best)
juice of 1/2 lime
5-6 shakes green Tabasco sauce
Combine. Serve at room temperature for best flavor. Refrigerate leftovers.
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Sweet Pork Barbacoa
This Cafe Rio copycat recipe came from a combination of a few different sources. We love it! It is easy, delicious, and so versatile. In addition to making Cafe Rio style Pork Salads, we also like it as pork tacos, or on toasted buns with melted provolone cheese.
2 pound pork roast
16 oz. Coke or Dr. Pepper (not diet)
1 tsp garlic salt
1 can (4 oz.) diced green chiles
1 can (10 oz.) green enchilada sauce
1 C brown sugar (more or less, according to taste)
Place the pork roast (I usually start with a frozen roast), 1 C soda, and garlic salt in a crockpot (sprayed with Pam spray). Cover and cook on low for 8 hours or high for 4 hours. Remove pork and discard liquid. Shred the pork, place back in the crockpot. In a small bowl or blender, combine 1 cup Coke, green chiles, enchilada sauce and brown sugar. Pour sauce over the pork and heat through.
To make a Cafe Rio Pork Salad:
Lay a tortilla in a deep dish pie tin, sprinkle with cheese, and warm in the oven at 350 for about 5 minutes or until the cheese is melted. Remove from oven and add: Cilantro Lime Rice, Black Beans, Sweet Pork Barbacoa, romaine lettuce, Pico de Gallo, guacamole, sour cream, tortilla strips, crumbled cotija cheese or parmesan, a slice of lime, and a sprig of cilantro. Serve with Cilantro Ranch dressing or Cilantro Lime Vinaigrette dressing. Serves 8 -10.
2 pound pork roast
16 oz. Coke or Dr. Pepper (not diet)
1 tsp garlic salt
1 can (4 oz.) diced green chiles
1 can (10 oz.) green enchilada sauce
1 C brown sugar (more or less, according to taste)
Place the pork roast (I usually start with a frozen roast), 1 C soda, and garlic salt in a crockpot (sprayed with Pam spray). Cover and cook on low for 8 hours or high for 4 hours. Remove pork and discard liquid. Shred the pork, place back in the crockpot. In a small bowl or blender, combine 1 cup Coke, green chiles, enchilada sauce and brown sugar. Pour sauce over the pork and heat through.
To make a Cafe Rio Pork Salad:
Lay a tortilla in a deep dish pie tin, sprinkle with cheese, and warm in the oven at 350 for about 5 minutes or until the cheese is melted. Remove from oven and add: Cilantro Lime Rice, Black Beans, Sweet Pork Barbacoa, romaine lettuce, Pico de Gallo, guacamole, sour cream, tortilla strips, crumbled cotija cheese or parmesan, a slice of lime, and a sprig of cilantro. Serve with Cilantro Ranch dressing or Cilantro Lime Vinaigrette dressing. Serves 8 -10.
Black Beans
1/4 tsp garlic powder
1 tsp ground cumin
1 (15 oz.) can black beans, rinsed and drained
3/4 C tomato juice
1/2 tsp salt
2 T fresh chopped cilantro
Over medium heat, warm the beans, tomato juice, salt, garlic powder, and cumin. Simmer until some of the liquid is absorbed and evaporated. Just before serving, stir in the cilantro.
Pizza Crust
This recipe came straight from the pizza capitol of the world... Italy! Our friends, Mark and Brenda Kropf, both served mission there (in fact, that's where they met!)
1 T yeast
1 T sugar
1/2 tsp salt
1 C warm water
1 or 2 T oil
2 1/4 - 2 1/2 C flour
Cornmeal
Dissolve yeast, sugar, and salt in warm water. Add oil and flour. Mix and knead. Let rest for 1/2 hour. Roll out and place in a greased pizza pan, sprinkled with cornmeal. Let rise another 1/2 hour. Top with your favorite pizza toppings and bake at 400 for 15-25 minutes.
Makes one thick crust for a regular pizza pan. If using a large cookie sheet, 1 1/2 times this recipe. We like to make personal pan pizzas, giving each person their own cake pan to make their own pizza. Doubling this recipe makes enough for about 8-10 personal pan pizzas.
1 T yeast
1 T sugar
1/2 tsp salt
1 C warm water
1 or 2 T oil
2 1/4 - 2 1/2 C flour
Cornmeal
Dissolve yeast, sugar, and salt in warm water. Add oil and flour. Mix and knead. Let rest for 1/2 hour. Roll out and place in a greased pizza pan, sprinkled with cornmeal. Let rise another 1/2 hour. Top with your favorite pizza toppings and bake at 400 for 15-25 minutes.
Makes one thick crust for a regular pizza pan. If using a large cookie sheet, 1 1/2 times this recipe. We like to make personal pan pizzas, giving each person their own cake pan to make their own pizza. Doubling this recipe makes enough for about 8-10 personal pan pizzas.
Cilantro Lime Rice
This is a Cafe Rio Copycat recipe by Oh Sweet Basil, although I love it even more than the original Cafe Rio rice. It is delicious with any Mexican dish!
2 C rice (I especially like Calrose rice)
4 C water
2 T butter
2 tsp chicken bouillon
3 T chopped cilantro
1/2 lime, juiced
1 can (4 oz.) diced green chiles
Bring everything to boil in a pot, then give a stir, cover with the lid, reduce heat to low, and cook for 20-30 minutes. You could also prepare this recipe in a rice cooker. Remove the lid, stir to combine everything, and serve. Makes 8 cups.
2 C rice (I especially like Calrose rice)
4 C water
2 T butter
2 tsp chicken bouillon
3 T chopped cilantro
1/2 lime, juiced
1 can (4 oz.) diced green chiles
Bring everything to boil in a pot, then give a stir, cover with the lid, reduce heat to low, and cook for 20-30 minutes. You could also prepare this recipe in a rice cooker. Remove the lid, stir to combine everything, and serve. Makes 8 cups.
Cheesy Vegetable Soup
A favorite of everyone in my family! We usually call this "Cheese Soup," but because this recipe is so versatile, you can sneak in lots of vegetables and picky eaters will never know! We love to serve this in bread bowls. An easy way to make bread bowls is with Rhodes Frozen White Bread... while the dough is still cold, I cut each loaf into 3 pieces, then bake them after they have thawed and risen. Delish!
3 or 4 C baby carrots
3 or 4 stalks celery, diced
1/3 C onion
1 small head of cauliflower
2 or 3 C broccoli
1 1/2 C butter (3 cubes)
1 1/2 C flour
3 quarts water
4 T chicken bouillon
1 lb. Velveeta cheese, cut in chunks
In a large pot, barely cover the vegetables with water. Cook until tender. Don't drain. Mash them up a little bit or blend them in a blender. (I usually blend mine, but not all at once... it will take a few batches of blending.) Set aside. In a separate large pot, mix together the butter and flour over low heat, as in making a white sauce. Gradually add 3 quarts of water and chicken bouillon. Stir until thickened. Add cheese; stir until melted. Add veggies and heat through.
This soup freezes well. You can make it ahead of time and keep it simmering in a crockpot.
3 or 4 C baby carrots
3 or 4 stalks celery, diced
1/3 C onion
1 small head of cauliflower
2 or 3 C broccoli
1 1/2 C butter (3 cubes)
1 1/2 C flour
3 quarts water
4 T chicken bouillon
1 lb. Velveeta cheese, cut in chunks
In a large pot, barely cover the vegetables with water. Cook until tender. Don't drain. Mash them up a little bit or blend them in a blender. (I usually blend mine, but not all at once... it will take a few batches of blending.) Set aside. In a separate large pot, mix together the butter and flour over low heat, as in making a white sauce. Gradually add 3 quarts of water and chicken bouillon. Stir until thickened. Add cheese; stir until melted. Add veggies and heat through.
This soup freezes well. You can make it ahead of time and keep it simmering in a crockpot.
Sister Kjar's Meatloaf
Meatloaf:
2 lbs lean ground beef
1/2 lb breakfast sausage (i.e. Jimmy Dean, or other brand, usually packaged in a plastic wrap tube)
3/4 tsp salt
3 eggs, beaten slightly with a fork
1 C Stove Top stuffing mix
Sauce:
2 T butter
1 C chopped onions
1 can tomato soup
1 tsp Worcestershire sauce
a dash of pepper
1/4 C water
Saute onion in butter until tender. Add soup, Worcestershire sauce, pepper, and water. Simmer for 5-10 minutes to allow flavors to blend.
Mix beef, sausage, salt, eggs, stuffing, and half of the sauce mix from above with hands until blended. Press into muffin tins. Mix 1/4 C brown sugar with 2 T prepared mustard and spoon over meatloaf.
Bake meatloaf at 350 until internal temperature reaches 165 (about 20-30 minutes). Spoon remaining sauce over meatloaf as a garnish. (NOTE: If baking meatloaf in a large meatloaf pan or bread pan, bake for about 90 minutes until internal temperature reaches 165.)
Enjoy!
2 lbs lean ground beef
1/2 lb breakfast sausage (i.e. Jimmy Dean, or other brand, usually packaged in a plastic wrap tube)
3/4 tsp salt
3 eggs, beaten slightly with a fork
1 C Stove Top stuffing mix
Sauce:
2 T butter
1 C chopped onions
1 can tomato soup
1 tsp Worcestershire sauce
a dash of pepper
1/4 C water
Saute onion in butter until tender. Add soup, Worcestershire sauce, pepper, and water. Simmer for 5-10 minutes to allow flavors to blend.
Mix beef, sausage, salt, eggs, stuffing, and half of the sauce mix from above with hands until blended. Press into muffin tins. Mix 1/4 C brown sugar with 2 T prepared mustard and spoon over meatloaf.
Bake meatloaf at 350 until internal temperature reaches 165 (about 20-30 minutes). Spoon remaining sauce over meatloaf as a garnish. (NOTE: If baking meatloaf in a large meatloaf pan or bread pan, bake for about 90 minutes until internal temperature reaches 165.)
Enjoy!
White Sauce (a basic beginner base)
This recipe can be used as a base for a million different things: Potato Soup, Macaroni and Cheese, Clam Chowder, Turkey Tetrazzini, Tuna and Hard Boiled Eggs over Rice and Chow Mein Noodles... lots of possibilities.
1 cube butter
1/2 C flour
1 tsp salt
pepper to taste
4 C milk
Melt butter in pan. Stir in flour. Gradually add milk, salt and pepper. Stir constantly over medium heat until thickened.
1 cube butter
1/2 C flour
1 tsp salt
pepper to taste
4 C milk
Melt butter in pan. Stir in flour. Gradually add milk, salt and pepper. Stir constantly over medium heat until thickened.
Heavenly Hamburgers
This recipe came from Jacey. You could grill these outside or just cook them in a frying pan.
1 lb. ground beef
1/4 C oatmeal
1 egg
3-4 shakes of Montreal Steak Seasoning
Mix the ingredients together with a fork or with your hands. Form 4 hamburger patties. Cook over medium high heat until no longer pink inside.
1 lb. ground beef
1/4 C oatmeal
1 egg
3-4 shakes of Montreal Steak Seasoning
Mix the ingredients together with a fork or with your hands. Form 4 hamburger patties. Cook over medium high heat until no longer pink inside.
Sloppy Joes
Classic recipe from my mom.
2 lbs. ground beef
1/2 onion (or 1-2 tsp dehydrated onion flakes)
1/2 C brown sugar
1 big squirt ketchup
1 big squirt mustard
1 can tomato soup
Brown the ground beef and the onion together; drain. Add the other ingredients and heat through. Serve on hamburger buns.
Sometimes I substitute half of the meat with about 2 C cooked wheat. I also like to toast the buns under the broiler in the oven, melt some Provolone cheese on the top inside bun, and serve. Yum.
2 lbs. ground beef
1/2 onion (or 1-2 tsp dehydrated onion flakes)
1/2 C brown sugar
1 big squirt ketchup
1 big squirt mustard
1 can tomato soup
Brown the ground beef and the onion together; drain. Add the other ingredients and heat through. Serve on hamburger buns.
Sometimes I substitute half of the meat with about 2 C cooked wheat. I also like to toast the buns under the broiler in the oven, melt some Provolone cheese on the top inside bun, and serve. Yum.
Swiss Steak
This is a general recipe for several kinds of meat. It's great for Sunday dinner because you can brown the meat in the morning (or the night before), put it in the crockpot for most of the day, and it's ready to go for dinner. It's a good way to cook meats that aren't naturally tender because this method tenders them right up. My mom said she learned how to make this recipe "by watching [her] mother work wonders in the kitchen for all of [her] growing up years." I could say the same.
Meat (top round, sirloin, pork chops, cube steak, etc.)
1/2 C flour
1 tsp salt
butter
Gravy:
2 cans cream of mushroom soup (or cream of chicken)
1 soup can full of milk
Combine the flour and salt in a bowl or plastic bag; coat the meat with the flour. Brown the meat in a frying pan with a few tablespoons of butter. Place in crockpot on low and cover with the gravy. Cook for 8 hours or so.
Meat (top round, sirloin, pork chops, cube steak, etc.)
1/2 C flour
1 tsp salt
butter
Gravy:
2 cans cream of mushroom soup (or cream of chicken)
1 soup can full of milk
Combine the flour and salt in a bowl or plastic bag; coat the meat with the flour. Brown the meat in a frying pan with a few tablespoons of butter. Place in crockpot on low and cover with the gravy. Cook for 8 hours or so.
Hawaiian Haystacks
3 chicken breasts
1 C water
1 can cream of chicken soup
1/2 can milk or chicken broth
cook rice
cheddar cheese, shredded
tomatoes
mandarin oranges
green onions
frozen peas
pineapple tidbits
coconut
green pepper, chopped
sunflower seeds
chow mein noodles
... anything else you might like!
Cook the chicken and water in the crockpot on low all day. Remove from crockpot and shred meat or chop. In a pan, mix the soup with the milk or broth. Add chicken and heat through. Serve over rice and top with any or all toppings.
1 C water
1 can cream of chicken soup
1/2 can milk or chicken broth
cook rice
cheddar cheese, shredded
tomatoes
mandarin oranges
green onions
frozen peas
pineapple tidbits
coconut
green pepper, chopped
sunflower seeds
chow mein noodles
... anything else you might like!
Cook the chicken and water in the crockpot on low all day. Remove from crockpot and shred meat or chop. In a pan, mix the soup with the milk or broth. Add chicken and heat through. Serve over rice and top with any or all toppings.
Dangerously Delicious
This recipe was the first of many yummy recipes shared by my dear friend, Sherry W., from Richmond, Virginia, when we lived there during our years in dental school.
1 lb. ground beef or ground turkey
1 tsp sugar
1 tsp garlic salt
6 oz. can tomato paste
1 can tomato soup (undiluted)
15 oz. can tomato sauce
1 tsp basil
1 tsp oregano
16 oz. penne pasta
1 1/2 C sour cream
8 oz. cream cheese, softened
parmesan cheese
Brown meat and drain. Add sugar, garlic salt, tomato paste, tomato sauce and soup. Mix well. Simmer about 15 minutes. Cook pasta and drain. Mix with meat sauce and place in a greased 9x13 pan. In a separate bowl, mix sour cream and cream cheese until smooth. Top pasta with cream mixture. Sprinkle with parmesan cheese. Cover with foil (spray foil with Pam first to keep it from sticking to the top of the food), and bake at 350 for 45 minutes.
And as Sherry would say, "Enjoy!"
1 lb. ground beef or ground turkey
1 tsp sugar
1 tsp garlic salt
6 oz. can tomato paste
1 can tomato soup (undiluted)
15 oz. can tomato sauce
1 tsp basil
1 tsp oregano
16 oz. penne pasta
1 1/2 C sour cream
8 oz. cream cheese, softened
parmesan cheese
Brown meat and drain. Add sugar, garlic salt, tomato paste, tomato sauce and soup. Mix well. Simmer about 15 minutes. Cook pasta and drain. Mix with meat sauce and place in a greased 9x13 pan. In a separate bowl, mix sour cream and cream cheese until smooth. Top pasta with cream mixture. Sprinkle with parmesan cheese. Cover with foil (spray foil with Pam first to keep it from sticking to the top of the food), and bake at 350 for 45 minutes.
And as Sherry would say, "Enjoy!"
Creamy Italian Chicken
This recipe will always remind me of the first time we ate it at Cami and Mark's house during a visit to Arizona when our children were young. Fast Sunday dinner never tasted so good!
3-4 chicken breasts
1 pkg. Italian dressing mix (dry)
4 to 8 oz. cream cheese, cut in chunks
2 cans team of chicken soup
rice or pasta
Place frozen chicken in greased crockpot and sprinkle dry dressing mix on the top. Cover and cook on low all day or on high for 5-6 hours. Skim off the fat, but leave juices as you cut chicken into bite-size pieces. Add cream cheese and soup. Cook on high until heated through. Serve over rice or pasta.
If you'd like a lighter version of this, omit the cream cheese and soup. You'll have Italian seasoned chicken that will go well with anything from pasta to soup to a fresh green salad. Lots of yummy options here.
Chili
1 lb. ground beef
1 onion
2 15-oz. cans diced tomatoes
2 15-oz. cans kidney beans
1 large bottle salsa (about 16 oz.)
1 envelope chili seasoning mix
Simmer in a crock pot on low for 8 hours or so. Top bowls of chili with sour cream and cheddar cheese. Serve with cornbread for a yummy, comforting meal.
Quick prep. With all the cans, this makes a great option for a "food storage meal".
1 onion
2 15-oz. cans diced tomatoes
2 15-oz. cans kidney beans
1 large bottle salsa (about 16 oz.)
1 envelope chili seasoning mix
Simmer in a crock pot on low for 8 hours or so. Top bowls of chili with sour cream and cheddar cheese. Serve with cornbread for a yummy, comforting meal.
Quick prep. With all the cans, this makes a great option for a "food storage meal".
Taco Soup
1 lb. ground beef
1 small onion, chopped (or 1-2 tsp dehydrated onion flakes)
28 oz. can chopped tomatoes
15 oz. can pinto beans, drained and rinsed
15 oz. can kidney beans, drained and rinsed
15 oz. can corn, drained
3/4 C ketchup
1/2 pkg. taco seasoning (about 2 T)
1 can chicken broth (or 2 C water and 2 chicken bouillon cubes)
Brown ground beef and onion. Combine all ingredients into a pot; cook together for 15-20 minutes. You could also toss everything into the crockpot for a few hours if you want to prepare it earlier. Serve with crushed Nacho Cheese Doritos (or your favorite corn chips), sour cream, and shredded cheese.
1 small onion, chopped (or 1-2 tsp dehydrated onion flakes)
28 oz. can chopped tomatoes
15 oz. can pinto beans, drained and rinsed
15 oz. can kidney beans, drained and rinsed
15 oz. can corn, drained
3/4 C ketchup
1/2 pkg. taco seasoning (about 2 T)
1 can chicken broth (or 2 C water and 2 chicken bouillon cubes)
Brown ground beef and onion. Combine all ingredients into a pot; cook together for 15-20 minutes. You could also toss everything into the crockpot for a few hours if you want to prepare it earlier. Serve with crushed Nacho Cheese Doritos (or your favorite corn chips), sour cream, and shredded cheese.
Simple Sweet & Sour Chicken
This recipe came from Aunt Sandy. It is easy, quick, delicious and nutritious... a good combination.
4 chicken breasts
1 bottle sweet and sour sauce
1 can pineapple tidbits or chunks
2 T Lipton Onion Soup mix
1 green pepper, sliced
1 C baby carrots
1 T cornstarch
1/4 C cold water
Spray crockpot with Pam spray. Place chicken in crockpot (meat can still be frozen). In a separate bowl, combine the sweet & sour sauce, pineapple (including juice), and Lipton Onion soup mix. Add the green pepper and carrots. Pour over the chicken. Cook on low all day or on high for 4-5 hours. Remove the chicken to a cutting board and shred. Before adding the meat back into the crockpot, thicken the sauce if desired by mixing 1 T cornstarch with about 1/4 C cold water, then whisking it into the sauce. Add the chicken back into the sauce. Serve over rice.
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