Cafe Rio-Lite

Okay I totally stole this recipe from my friend matt's blog, but he stole it from someone else so it's okay. The pork alone makes this so worth while. I know some of you don't care for Cafe Rio, but living out here in NY where Taco Bell is passable Mexican food, makes recipes like this a godsend.


CHICKEN
5 lbs chicken breast, boneless, skinless
1 sm bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Mix all ingred together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.

PORK
3.5 lbs pork roast
1 bottle taco sauce (8 oz)
1 T cumin
1 C brown sugar
1 can Coke (not diet)

Cook pork in pot on low for 6 hours (cover roast 1/2 with water. I cooked for a couple of hours on high and switched to low, that made it shred easier; also, when you add the other ingredients, please take out some of the water, leaving only about ½ in. in the bottom of the pot). Add ingred. to pork 3 hours before it is done.

LIME RICE
in a saucepan, saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot, bring to a boil the following:
6 2/3 cups water
8 t chicken buillion
1/2 bunch cilantro chopped
2 tsp cumin
2 sm cans diced green chilies
1 T lime juice
1/2 t pepper
3 cups of rice (maybe a half cup more, you'll have to play with it)

Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 t lime juice
1 t salt1/2 t pepper

TOMATILLO DRESSING
1 pkg Hidden Valley Buttermilk Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos
1/2 to 1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeno, seeds removed!

Serve in the following order:
tortillas
cheese
shredded chicken or pork
black or pinto beans
lime rice
red and green leaf lettuce, shredded
sprinkle crunch corn strips on top
fresh Parmesan cheese

sides of:
pico de gallo
guacamole
fresh cilantro
fresh lime slice
tomatillo dressing

Pumpkin Roll

Okay this is a holiday favorite in our home (and I apologize for so rarely posting).

Cake:
3 Eggs
1 C. Sugar
2/3 C. Canned Pumpkin
1 Tsp Lemon Juice
3/4 C. Flour
2 Tsp Cinnamon
1 Tsp ea. Nutmeg & Ginger
1/2 Tsp Salt
1 Tsp Baking Powder
Powder Sugar

Preheat oven at 375. Beat eggs together for 3 minutes or so. Add in the granulated sugar slowly. Once thoroughly mixed add the pumpkin and lemon juice. Mix all ingredients well. Add all the dry ingredients, mix well. Pour spread onto a well greased and floured jelly roll pan (cookie sheet will work). Spread it thin no more than an 1/8-1/4 of an inch. Bake for 15 minutes. Place on a towel and sprinkle with powdered sugar and roll immediately.

Filling:

8 Oz. Cream Cheese
1/4 C. Butter
1 C. Powdered Sugar
1 Tsp Vanilla
1/2 C Chopped Nuts
Powdered Sugar

Cream all together while cake cools. Once cake cool unroll, and spread Filling as thickly as desired. Re-roll the cake. Sprinkle Top with powdered sugar. Chill thoroughly.

This really is enough to make two rolls. We'd typically get them wrapped in aluminum foil for Christmas from our family friends who'd make it every year.

Cocoa Perfection

This recipe comes from the fabulous ~J, by way of her esposo. The real trick to making this easy and quick is to invest in a COCOMOTION machine. Last year they were about $20 at Walmart.
So here is what you do, for the best cocoa around:
1 part water
1 part flavored creamer (I like the refrigerated ones from International Whatever)
2 spoonfuls of Pero
Scoop of your favorite cocoa mix (In spite of Amanda's best intentions, I am hooked on Stephen's)

Ta-Da!

I also find that cocoa tastes best when watching Emmett Otter's Jugband Christmas. But that is me.

Sticky Rice Stuffing

I also brought this side dish to Bunco last night. I love all the flavors in this. I made this for my visit teachee lunch too... but I don't think they are as into Asian flavor as my bunco group is. I love the flavors of ginger, shitake... and well I'm Asian... so I naturally lean towards the unique flavors on my tongue. (but I will not eat cow's tongue...there's something weird for me about tasting something as it's tasting me)

Sticky Rice Stuffing

3 cups Chicken Stock
2 Tbsp sesame oil
2 cups short grain rice (I used my jasmine rice since I didn't have the short grain)
1/2 lb ground pork
2 stalks celery, chopped
2 medium carrots, peeled and chopped
2 baby bok choy, coursely chopped (separate bottoms from green leafy tops)
1 (8-oz) can sliced water chestnuts, drained and coursely chopped
1 (3.2-oz) package shitake mushrooms, chopped
1/3 cup each: soy sauces and dry sherry
3 Tbsp. each minched fresh ginger and chili garlic sauce (I only put 1 Tbsp because I never know if people can't stand the heat)
2 green onions, sliced

Bring stock and sesame oil to a boil in a med saucepan; add rice and bring back to a boil. Reduce heat and simmer, covered, for 20 min.

While rice is cooking, cook pork in a large skillet until just a little pink remains.

Add celery, carrots and white bok choy bottoms; cook for 10 min, stirring occassionally.

Add vegetable mixture, cooked rice and remaining ingredients to a large bowl and stir well.

Transfer to a 13x9 inch baking dish; cover and refrigerate if not serving immediately.

Reheat, covered, in teh microwave on HIGH for 5-10 min or until very hot. Makes 10-12 servings.

From Raley's Something Extra

Spicy Crab Cups

I'm so lucky to get to hang out with ladies that are fun, intelligent and fantastic chefs/bakers. Whenever we get together for Bunco it is always a feast of sweet and savories. It's like a chance to taste some of the best flavors in one night.

This is the appetizer I brought last night.

Spicy Crab Cups

1 6oz container Dungeness crab meat
3 oz softened cream cheese
1/4 cup chopped pickled jalapeno slices
2Tbsp minced red bell pepper
30 Athens Mini Filo Shells (two 2.1-oz. boxes, in the freezer section)

Stir crab, softened cream cheese, jalapenoes, and red bell pepper in a medium bowl.

Spoon equal amounts into the mini filo shells. Bake at 350 for about 12-15 minutes or until filling is hot. Makes 30 appetizers.

Note: Cut back on the jalapenos a bit if you are sensitive to the heat.

Recipe from Raley's Something Extra

Spinach and Yogurt Soup - soupfest part 1

Holy CRAP! This was good soup, and extremely easy. Even Edamame liked the soup...until he started tasting the spicy in it.

1 1/2 tablespoons butter or margarine
1 medium onion, finely chopped
2 teaspoons all-purpose flour
1/3 teaspoon salt
1/2 tsp. ground nutmeg
1 pinch cayenne pepper(we used red pepper flakes...the spicy kind!)
6-10 bunches fresh spinach, washed and chopped including stems or 1 (16 ounce) package frozen chopped spinach, thawed
2 cups chicken broth
3/4 cup plain yogurt

1. Fry up the onions in the butter until clear then add the flour, salt, nutmeg and spicy spice of your choice.
2. Once you can smell the nutmeg add the spinach and broth. Let it all simmer for about 15 min.
3. In batches take to the blender and blend( I used the hand held blender, and it was awesome, but be careful).
4. Once everything is blended add the yogurt and heat until desired eating temperature...DO NOT BOIL.
5. Garnish with lemon if you choose(we didn't take this road).

Tonjiru - soupfest part 2

I fell in love with this soup two winters ago when I ate it at one of the schools I was working at. I was smack dab in the middle of having morning sickness, but for some reason this warm winter soup was something I could down without fear of any retribution from my stomach. It is GREAT, but depending on your location within the US you may or may not be able to get some of the ingredients.

Serves about 4 people

4 cups water
2 tsp. dashi(Japanese kelp/fish bullion) or follow the directions on the box..you need it to make 4 cups(see above water) of broth
1/2-3/4 lb sliced uncooked pork.
1-2 carrots sliced and then quarter the larger slices
10 cm(5 inches....remember your high school science people) of Japanese diakon radish, sliced and then quartered
15 cm burdock root cleaned, sliced and soaked for a few minutes( it turns the water black so you soak it separate first)...this is COMPLETELY option, and totally tasty without this. If you go for super authentic though, you need it.
1 bunching onion(REALLY big green onion...use regular green onions in a pinch) sliced in 1/4 slices
1 pack of firm tofu, cut up into cubes
3-4 small taro root potatos, peeled and cut into cubes
1 regular potato, peeled and cut into small cubes
1 bunch of Bunashimeji mushrooms(small and brown....sliced shiitake also taste good if you want).
3 Tbs. miso paste

1. Turn the stove on and heat up the water with the dashi stock. As you cut up the veggies throw them in and begin to cook them.
2. Add the pork and finally the tofu. Once everything is almost cooked, add the miso by dissolving the paste in a ladelful of soup. If you find you want a strong miso taste, feel free to add more.
3. Let simmer/very low boil until the veggies and meat are completely cooked
4. Serve!

Some hints: If you can find miso with dashi already in it, WOW does that make your life easier, but I have no idea what gets imported over there. I've added links to pictures, so you know what you are looking for. It is a lot easier than it may seem at first glance.

Chocolate Peanut Butter Pudding Cake

This is to die for....or at least exceptionally good. I was surprised that you can't taste the peanut butter all that much, just a hint. I wonder what it would taste like with almond butter or something instead....just an idea.

1 cup all-purpose flour
2 Tbs unsweetened cocoa powder
1/2 cup sugar
1.5 tsp baking powder
pinch o' salt
1/2 cup whole milk or chocolate milk
2 Tbs canola, peanut or walnut oil
1 Tbs vanilla extract
1/2 cup Peanut Butter(smooth/chunky, natural/hydrogenated...however you roll...chunky gives you...well chunks)
1/2 cup semisweet chocolate chips

Topping:
3 Tbs. unsweetened cocoa powder
3/4 cup sugar
1.5 cup boiling water

1. Coat the slow cooker with butter or cooking spray
2.In a bowl mix the dry ingredients together, then stir in milk, oil and vanilla. Once that is smooth and well mixed, add in the peanut butter, and stir in the chocolate chips. Spread evenly in the cooker.
3. Make the topping by mixing the cocoa powder and sugar then poor boiling water over it and whisk until smooth. Gently poor over the cake batter. Cover and turn the crock pot on HIGH for 2-2.25 hrs
4. Turn off slow cooker and let stand for at least 30 min.
5. eat...I hear this ice cream thing tastes good with it too.

A Quick hint, use a round cooker, oval I hear messes it up, but I could be totally wrong. I have been known to be wrong very often. Though, it isn't like your kids need more sugar on Halloween.

Japanese Curry Rice

Yep more crockpot goodness. I've wanted to add this for a while, but have been far too lazy. Let me first add this caveat, I HATE Japanese curry almost 95%+ of the time, but I LOVE this recipe. We got it from "Not Your Mother's Slow Cooker Cookbook". That has been a great book. I'll try to post a desert to die for from there in a few days...but here we go.

3 medium potatos peeled and cut into 1 inch pieces
3-4 medium carrots cut into bite sized chunks
1 lb. beef stew meat cut into 1 inch cubes(though I REALLY dig chicken, it may even be better than beef!)
1 medium onion, chopped
1 clove garlic, minced
1 tsp salt
1/2 tsp fresh ground pepper
2 cups beef broth(chicken for chicken)
2 cups water
6 Tbsp flour(the original recipe called for 3, but it was too little)
2 Tbsp curry powder(the original recipe called for 1, but it was too little)
1 cup frozen peas thawed(optional)

cooked white rice for serving

1. Pop the potatoes in the slow cooker and than layer the carrots on top.

2. In a skillet brown the meat with some oil and transfer to the cooker. Then put the onions and garlic in the skillet with some more oil and cook until softened, add salt and pepper and cook for an additional 2 to 3 min. Put the onions and garlic in the slow cooker. Transfer broth the the skillet and bring to a boil, scrap the brown bit stuck to the pan and pour into the cooker. Covere the cooker and turn on low for 6-7 hrs.(less for the chicken)

3. Mix the flour and curry powder together then slowly add about 1/2 cup of the broth(a bit at a time, stir until smooth and then add more liquid...avoid those clumps!) Pour the flour/curry/broth mixture back into the curry and turn on high for another 30 min. Add the peas at this time if you want as well.

ladel over the rice and enjoy.

Beef Chili for a Crowd

I love fall - and I love slow cooking in the fall/winter months. I especially love chili on rice (Hawaiian style). I made this yesterday. Hearty and mmmm...good. I didn't think this was spicy - my 3 year old did but my 1 year old couldn't get enough of it. If I was making it just for my hubby and I ...I'd kick-it-up with jalapeños.

Beef Chili for a Crowd
from Cuisinart Slow Cooker Cookbook
Makes 16 one cup servings

cooking spray
2 tsp good quality olive oil
1 1/2 lb onions, peeled and finely chopped
6 cloves garlic, peeled and minced
2 tsp kosher salt
1/2 tsp freshly ground pepper
3 lbs lean ground beef
1/2 cup chili powder
1 1/2 Tbsp oregano
1 1/2 Tbsp cumin
1 Tbsp paprika
1 red pepper, cored, seeded, chopped
1 green pepper, cored, seeded, chopped
1 yellow pepper, cored, seeded, chopped
2 cans (14 oz) diced tomatoes, juices drained, separated
2 cans (3 oz) tomato paste, salt free
3 Tbsp red wine vinegar
3 cans (15-16 oz) beans, drained rinsed and drained again (ie. black beans, pinto beans and/or red kidney beans)

Lightly coat the interior of the ceramic pot of the Cuisinart slow cooker with cooking spray.

Heat a 12-in non-stick skillet over med-high heat and add 1 tsp olive oil; sauté onions and garlic until soft. Season with 1/4 tsp salt and 1/2 tsp pepper. Place in ceramic slow cooker bowl.

In the same skillet, heat another tsp of oil; cook ground beef until brown, breaking up clumps with the back of a spoon. Stir in remaining salt and pepper; chili powder; oregano, cumin and paprika; cook over low heat until spices are fragrant. Transfer meat mixture to Slow Cooker. Add sliced red, green, and yellow peppers. Stir in diced tomatoes, tomato paste and red wine vinegar.

Cover and cook on Low setting for 6 hours using timer function; Slow Cooker will automatically switch to warm.

One hour before serving, turn heat to High. Stir in beans and slow cook until heated through.

Chocolate Chocolate Chip Cookies

I am back on the Weight Watchers and am in love with this cookie recipe--only one point each, and they totally take care of the chocolate fix!


2 egg whites
1/4 c margerine
1/8 t salt
1/4 t baking soda
1/3 c cocoa
1/2 c sugar
1 c flour
1/2 c brown sugar, packed
1/3 c mini choc chips

Preheat oven to 350°F.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda and salt in a large bowl.

Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until blended. Stir in chocolate minichips.

Drop by rounded teaspoonfuls 11⁄2 inches apart onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks. Yield: 40 cookies (serving size: 1 cookie).

Roasted Vegetable Meat Loaf with Balsamic Glaze

I love balsamic vinegar...and this sauce is so delish!

Before the glaze - how pretty

Made this a couple weeks ago - it is YUMMY! I have never been a meat loaf fan - because...it just seems blech (too much meat)... BUT this...with the roasted veggies and balsamic glaze...this is more my style. I also added sauteed mushrooms and I didn't use lamb... lamb freaks me out.

Roasted Vegetable Meat Loaf with Balsamic Glaze Recipe courtesy Bobby Flay 3 tablespoons olive oil 1 large zucchini, finely diced 1 red bell pepper, finely diced 1 yellow pepper, finely diced 1 yellow onion, finely diced Salt and freshly ground black pepper 5 cloves garlic, finely chopped 1/4 teaspoon red pepper flakes 2 large eggs, lightly beaten 1 tablespoon finely chopped fresh thyme leaves 1/4 cup chopped fresh parsley leaves 1/2 pound ground pork 1/2 pound ground veal 1 pound ground beef chuck 1 cup panko (Japanese) bread crumbs 1/2 cup freshly grated Romano 1 1/2 cups ketchup, divided 1 cup plus 2 tablespoons balsamic vinegarPreheat oven to 425 degrees F. Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds. Set aside to cool. Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar and the vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf. Bake the meatloaf for approximately 1 to 1 1/4 hours. Remove from the oven and let rest 10 minutes before slicing.

Episode#: BT0203
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Fruited Ham Slice (Crockpot)

Food snobs will turn up their nose at this dish because of one certain ingredient--fruit cocktail. But for Gen Xers who grew up believing fruit cocktail helped us meet our daily recommended fruit requirements, this dish is an amusing and yummy nod to earlier times. Definitely a dish for a sweet tooth.

1-1½-pound fully cooked ham slice, 1”-thick
8-10 whole cloves
Prepared mustard
1-pound can fruit cocktail, drained, with 1 cup syrup reserved
½ cup brown sugar, firmly packed

Stud (gotta loves recipes that start with that word) edges of ham slice with cloves. Spread top with mustard. Place ham slice in slow cooker. In a bowl, mix together fruit cocktail, 1 cup syrup, and brown sugar. Spoon over ham. Cover and cook on low 3-4 hours, or until ham is heated through but not drying out. (Note: instead of fruit cocktail use 2 cups of any of the following: canned pineapple chunks, sliced peaches, apricot halves)

Chocolate Frosting

This is the best chocolate frosting I have ever had. I got it from one of my favorite cook books, Chocolate From the Cake Mix Doctor. It makes enough to frost a 2 or 3 layer cake, or a bunch of cupcakes and some to eat with a spoon

8 T (1 stick) butter, cut into pieces, and melted in the micro
2/3 C unsweetened cocoa powder
3 C powdered sugar
1/3 C sour cream
1 t vanilla extract

Place melted butter in large mixing bowl. Add cocoa and whisk until smooth. Add powdered sugar and sour cream, continuously whisking or blending. Add vanilla. Beat until fluffy.


.

Salmon in Lemon Brodetto with Pea Puree

Made this last night for Kalea's first day of preschool. Our friends, the Jones' had invited us over for dinner a month ago and made this dish. It was a hit - the girls loved the fish and the pea puree. Pea puree may sound unappetizing but it's DELISH!

We also had beautiful red potatoes - Candice's recipe.

Candice's YUMMY red potatoes

Wash them
Boil them - until tender but not soft
Halve them
Toss them in olive oil, salt, pepper and Italian seasoning.
Then pan fry them, white flesh side down, in olive oil - until the white side is golden brown.
Flip them and fry them on the skin side too.
(these are seriously addictive)

Salmon in Lemon Brodetto with Pea Puree
Recipe courtesy Giada De Laurentiis

Prep time: 25 min
Cook time: 15 min
Yield: 4 servings


Lemon Brodetto:
2 tablespoons olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth
1 tablespoon chopped fresh mint leaves

Pea Puree:
2 cups frozen peas, thawed (about 10 ounces)
1/4 cup fresh mint leaves
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan

Salmon:
1/4 cup olive oil
4 (4 to 6-ounce) pieces salmon
Kosher salt
Freshly ground black pepper

To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.
To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.

To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.

To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.