Cafe Rio Sweet Pork Salad

On Sunday I usually do my menu planning for the week and some weeks it's pretty standard but sometimes I get a craving for something we don't get to eat all the time. I was excited for the whole week when I decided to put this salad/burrito on the menu. We don't eat it often but whenever we do I think, "Why don't I make it more often?"

This salad-burrito-amazingness is a copy cat recipe from Cafe Rio. If you haven't had this before you have no idea what you are missing out on and if you've eaten it before you know that you have to make this right away.

There are several components but follow my schedule and it's very easy.

A couple days early make the dressing and store in fridge.

The night before start the pork in the marinade. You can make the beans to and reheat them if you want.

Also we do this as a salad and burrito but if you do it as a burrito find some homemade tortillas or uncooked and cook them yourself. It is so much better!

Don't for get the garnishes. We usually do crumbled tortilla chips on salad, guacamole, sour cream, and fresh cilantro.

 
SWEET PORK:
2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 (1ooz) can red enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

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. Marinade for a few hours or overnight. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork. 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. Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it! 
 

Cafe Rio Black Beans

2 T. olive oil
2 cl. Garlic, minced
1 t. cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 ½ t. salt
2 T. fresh chopped cilantro


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


Cafe Rio Rice


1 c. uncooked, long grain rice
1 t. buttermilk2 cloves garlic, minced
15 oz. Chicken broth
1 c. water
1 T. fresh lime juice
2 t. sugar
3 T. fresh chopped cilantro


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. Combine everything else in bowl and mix well. Pour over cooked rice and fluff as you mix.



Cafe Rio Ranch
1 packet of ranch (not buttermilk)
1 c. mayo
1 c. buttermilk
2 tomatillos, husked and diced
½ bunch fresh cilantro
1 clove garlic
1 lime, juiced
1 jalapeno, chopped


Mix everything in blender. Done.

Chicken Shish Kabobs

 These chicken kabobs are great. They are from what I can tell fairly healthy and you can do them all year long. In the warm months on the grill and in the cold months either in a baking dish or kabob-ed in the oven. Is kabob-ed even a word?

They are also extremely easy and only require a little planning ahead of time. We have these a couple times a month because they are so easy and everyone loves them. Last time I made them we had a babysitter coming over for the kids and offered her some. She politely declined and then with some prodding tried one and said they were delicious. She then proceeded to get herself a plate and eat with the kids. They really are so good with or without the peanut sauce I prefer the sauce but others in this house don't so I serve it on the side. Enjoy!

Chicken Shish-Kabob


Marinade:
3 T. soy sauce
2 T. olive oil
1 T. lemon juice
½ t. curry powder
1 clove garlic, pressed
1 lb. Chicken, cut in 1 inch cubes


Combine all ingredients and marinade for at least 2 hours. Drain and reserve marinade.

Thread the chicken on skewers that have been soaking in water for an hour or metal skewers and cook over medium-high heat turning every 2-3 minutes.


Dipping Sauce:
1 t. olive oil
½ c. chunky peanut butter
½ c. sliced green onion
1 t. minced ginger
¼ t. crushed red pepper
1 c. water
1 T. soy sauce


In a sauce pan over medium heat add oil, green onion, ginger, and red pepper. Cook for 1 minute. Stir and add peanut butter. Gradually add soy sauce and water until blended. Bring to a boil until thicken.

Nordy Bars

There are a few things I miss about living in rural Idaho that I had in the suburbs of Portland. BurgerVille. Good Thai food. Being close to the beach and mountains. Shopping. There are a tons of different unique and interesting stores where I am from. There are also larger department stores that I miss. One of my favorites was Nordstrom but mostly because they have a cafe in their store. So I can eat and shop.  Plus it actually has good, healthy food not just greasy food court food and of course they have desserts. That is were this delightful gem came from. They are called Nordy Bars and they are on of my favorite cookie bars. 

They are good, delicious, and rich.I think it's the combination of butterscotch and marshmallows that does it for me but that may not be your favorite part. You may like the chocolate and nuts but whatever you like I know you'll love these bars. So  make some and dig in and don't be ashamed if you eat half the pan like I did.

 

Nordy Bars

½ c. butter
2 c. butterscotch chips
½ c. packed brown sugar
2 eggs
1 ½ c. flour
2 t. baking powder
½ t. salt
2 t. vanilla
2 c. semi-sweet chips
2 c. mini marshmallow
1 c. walnuts, chopped

Preheat oven 350.. Grease pan. Melt the butter over med heat. Add butterscotch chips and brown Sugar and Stir til melted being careful not to burn. Remove from the heat and add eggs and stir quick until combined. Add the flour, baking powder, and salt Mix well. Add vanilla and let cool to about room temperature so the chocolate chips and marshmallows don't melt.. When cooled add chocolate chips, marshmallows and nuts. Spread in pan and bake 25-28 minutes. Let cool to room temperature and serve or share.


*I have no idea where this recipe came from but my Mom has been making these for years.

Mulligatawny Soup

This soup is amazing. It has an amazing flavor. It has a lot of ingredients but don't let that scare you off. Sam asks for this weekly. I don't make it that often but it is definitely a staple year round even in the summer.

This soup definitely has a little heat but you can back off the cayenne if you don't like spice but even for my kids it isn't too spicy.

Mulligatawny Soup

adapted by Cooks Illustrated

4 medium cloves garlic , 2 peeled and 2 finely minced
1piece ginger (about 1 1/2 inches), peeled and grated (about 1 1/2 tablespoons)
1/4 cup water
3 tablespoons unsalted butter
2 medium onions , chopped medium
1 teaspoon tomato paste
1/2 cup unsweetened shredded coconut
1 1/2 tablespoons curry powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour 
7 cups low-sodium chicken broth
2 medium carrots , peeled and chopped coarse
1 medium rib celery , chopped coarse
1 medium banana (about 5 ounces), very ripe, peeled, or 1 small boiling potato (about 5 ounces), peeled and cut into 1 inch pieces
Plain yogurt
2 tablespoons minced fresh cilantro leaves
Basmati Rice

Place the 2 peeled whole garlic cloves, 2 teaspoons of the grated ginger, and the water in a blender. Blend until smooth, about 25 seconds; leave the mixture in the blender jar and set aside. (You will be pureeing the soup right in the blender with the garlic and ginger.)

Heat the butter in a large stockpot or Dutch oven over medium heat until foaming. Add the onions and tomato paste and cook, stirring frequently, until the onions are softened and beginning to brown, about 3 minutes. Stir in the coconut and cook until fragrant, about 1 minute. Add the minced garlic, remaining 2 1/2 teaspoons ginger, curry powder, cumin, cayenne, and flour; stir until evenly combined, about 1 minute. Whisking constantly and vigorously, gradually add the chicken broth. Add the carrots, celery, and whole banana to the pot. Increase the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and simmer until the vegetables are tender, about 20 minutes.

Puree the soup in batches in the blender with the garlic and ginger until very smooth. Wash and dry the pot. Return the pureed soup to the clean pot and season to taste with salt and pepper. Warm the soup over medium heat until hot, about 1 minute. (The soup can be refrigerated in an airtight container for up to 3 days. Warm over low heat until hot; do not boil.) Ladle the soup into individual bowls, spoon a dollop of the yogurt over each bowl, sprinkle with the cilantro, and serve immediately.

Creamy Pear Pie.

I have a secret. I have never made a full pie all by myself. If I make a pie it has usually been from a store bought pie crust (Don't tell my Mom) or my Mom is in town and she makes the crust. I love to cook and bake but pie scares me. Probably because my Mom only uses an all butter crust (I've never seen shortening in my house as a kid) and once I attempted making pie it was summer and hot and warm butter does not make a great crust but I saw a recipe for Creamy Pear Pie and I had just received a bag of pears from Bountiful Baskets I figured I had to try it. I am so glad I did.

This pie is amazing. It tastes similar to apple but a different texture and consistency completely. We ate this pie cold and it was amazing. so do yourself a favor and try this. I will be posting the crust recipe later this week.

Creamy Pear Pie
Recipe by Our Best Bites

Ingredients:

About 1 1/2 lb. firm pears, peeled and sliced
1 tablespoon all-purpose flour
1 14-oz. can sweetened condensed milk (not evaporated like I almost did)
3 oz. cream cheese
2 tablespoons milk (I used 1%)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger


Preheat oven to 450. Roll the bottom of the pie crust into the pie plate. Toss the sliced pears in the flour. Arrange them evenly over the pie crust in the pie plate. Set aside. In the jar of a blender, combine the sweetened condensed milk, milk, vanilla, cinnamon, ginger, and cream cheese. Blend until smooth. Pour evenly over the pear mixture. Use the remaining pie crust to form the top of the pie (we like to make a lattice top crust). Brush with melted butter and sprinkle with sugar and cinnamon.

Bake at 450 for 15 minutes, then reduce the heat to 350 and bake for another 30 minutes or until the crust is golden brown and the creamy mixture has thickened but not solidified. Remove from oven and cool to room temperature.

Kellen's Banana Birthday Cake

Kellen turned 2 this year and told me he wanted a banana cake. I was so excited for this because it was a new adventure and this cake was amazing. It was like a cross between banana bread and banana cream pie. I will be making this again. soon.

Kellen's Banana Cake

1 box (18.25 Oz. Box) Duncan Hines White Cake Mix
¾ cups Water
¼ cups Oil
3 whole Eggs
¾ teaspoons Baking Soda
1 teaspoon Baking Powder
4 whole Very Ripe Mashed Bananas
1 pint Whip Cream
Powdered Sugar, To Taste
1 box (4.6 Oz. Box) Vanilla Cream Pudding, Cooked (Not instant, it doesn't set up as firm)
3 whole Bananas, Sliced, For Filling
¼ cups Chopped, Toasted Pecans

Mix together cake mix, water, oil, eggs, baking soda and baking powder. Mix for 2 minutes at medium speed. Add bananas and blend well. Bake in 2 or 3 greased and floured round cake pans, following baking recommendations on box until a toothpick comes out clean. Cool on racks. Cake can be made the day ahead. Whip the whipping cream, sweeten very lightly with powdered sugar. For the filling, make one large box of cooked vanilla cream pudding mix according to directions on box. Let cool. Split the layers, putting pudding and remaining 3 bananas (sliced) into 2 layers, and the whipped cream in the others. Frost the whole cake with whipped cream and sprinkle chopped nuts on top.

Pumpkin Cinnamon Roll Scone

I love the Holidays. Extra days off for my Husband so I get to make fun things for breakfast and this was definitely fun and definitely delicious. I'm going to even say that this isn't too bad for you. I mean there are worse things you could eat but these made a great breakfast treat.

 

Pumpkin Cinnamon Roll Scones 

adapted from Tasty Kitchen

3 cups Whole Wheat Pastry Flour

2 Tablespoons Baking Powder
½ teaspoons Baking Soda
1 teaspoon Salt
14 Tablespoons Butter, Divided
2  Egg Whites
4 Tablespoons Maple Syrup, Divided
¾ cups Pumpkin Puree
¼ cups Buttermilk
1 Tablespoon Cinnamon
2  Egg Yolks
½ cups Powdered Sugar
2 Tablespoons Milk

Preheat oven to 425ºF and cover a sheet tray in parchment paper (or a reusable Silpat mat).
In a large bowl, sift together all the dry ingredients. Cut in 12 tablespoons of butter (using pastry blender, two knives, or my favorite—your hands) until butter is in little pea size pieces. In a smaller bowl, whisk together egg white, 2 tablespoons of maple syrup, pumpkin, and buttermilk. Stir into dry ingredients until dough pulls together.
Scoop out onto a floured surface and carefully pat dough into a rough 20×8 rectangle. Melt the remaining 2 tablespoons butter and combine with 1 tablespoon maple syrup, and cinnamon. Brush about half onto the rectangle. Starting with the end closest to you, roll the dough (like you would a cinnamon roll).
Once you have a round log, carefully shape into a rectangle log that stands about 1 1/2″ high and that has a width of about 3″. Cut log in half and divide each half into six triangles.
Whisk together any remaining filling mixture with egg yolks. This gives you a nice golden color on the scones. Place on the baking tray, brush with the butter/egg mixture.
Bake for 12-15 minutes or until the scone has a harder outer shell and has browned. Remove from the oven and let cool slightly before icing.
To make icing, combine powdered sugar and remaining 1 tablespoon of maple syrup. Add milk if it’s too thick or powdered sugar if it’s too thin. You want to reach a thick yet pourable consistency. Drizzle glaze over the scones.

Hasselback Potatoes

I've seen a few of these recipes around but I used the one from Tasty Kitchen. I truly enjoy the site since you can read reviews and comments.Anyways about these potatoes. I may or may not have made these potatoes 4 or 5 times this month. I also may or may not have tried it with russet, red, and yellow potatoes. Well actually I did but only because I wanted to be thorough for you guys. I'm thoughtful that way.

For research purposes only I like red potatoes the best. These potatoes are an amazing side dish for just about any meal. You can dress them up with the works. Sour cream, bacon bits, green onions, or just plain. Well as plain as these get. Plus there is an amazing liquid left over from the potatoes that we may have poured over broccoli, asparagus, but we did not dip bread in it. Wait we did actually. This stuff is amazing. Try it for a nice Holiday side dish. You won't be sad.

Scalloped Hasselback Potatoes

adapted from Tasty Kitchen

2 whole Golden Potatoes
2 Tablespoons Butter
1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
⅛ teaspoons Garlic Powder
¼ teaspoons Kosher Salt
2 teaspoons Olive Oil
¼ cups Heavy Cream
¼ cups Cheddar Cheese Blend

Preheat oven to 400ºF. Scrub potatoes.
You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.
Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.
Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.
Place back in the oven for 10-12 more minutes. Remove and serve!

  

Rocky Road Brownies

These brownies are amazing and rich and amazing and rich.I was going to do a nice write up about these but life is hectic and I have a certain someone waiting for the recipe so maybe next time I'll tell you how delicious these are. How they are creamy and crunchy and how they are better the next day.

 Rocky Road Brownies

½ C. Butter 

1 C. Flour

1 tsp. Vanilla 

1 oz. Semi Sweet Chocolate

1 C. Sugar

¾ C. Chopped Nuts

2 Eggs 

1 tsp. Baking Powder

Preheat oven to 350. Melt butter and chocolate on low heat. Add sugar, flour, nuts, baking powder, vanilla, and eggs. Mix and spread in 9 x 13 pan.

6 oz. Cream Cheese 

2 Tbs. Flour

½ tsp. Vanilla 

½ C, Sugar

¼ C. Butter 

1 Egg

½ C. Chocolate Chips 

¼ C. Nuts

2 ½ C. Mini Marshmallow

Combine everything except chips, nuts, and marshmallows. Then fold in chips and nuts. Spread over dough and bake 25-30 minutes. Remove from oven and add marshmallow and bake 2 minutes.

Frosting:

¼ C. Butter

2 oz. Cream Cheese

1 tsp. Vanilla 

1 oz. Unsweetened chocolate, melted

¼ C. Milk 

3 C. Powdered Sugar

Mix all together and pour on melted marshmallows and ½ C. Chocolate chips and swirl for a marble effect.

Creamy White Chili

 The Fall season here hit me like a ton of bricks. One day I was wearing t-shirts and shorts and the next sweater, coats, and scarves. I am not kidding you. It came out of nowhere and usually when that happens we get another week of warm nice weather kind of like an Indian summer. I'm still waiting for that week and I'm pretty sure it's not coming this year. So instead of complaining (more) I decided to get out my soup book and embrace it. 

Literally I hugged my soup book because I love soups. I don't post too many on here because I think they are usually too basic or I eat them so fast that I forget to take a picture. (Notice how the picture above is a half-eaten bowl of soup...) I'm not sure what it is about soups but the scream fall to me and since I am so nice I am going to try (really hard) to remember the blog and "click" then dig in.

This Creamy White Chili makes an appearance on our menu plan probably every other week and sometimes a few weeks in a row. The kids love it. The adults love it. It makes great leftovers for lunch. It has a touch of heat (completely to your liking) which warms you up inside. Plus it's just a great soup. Easy, quick, and delicious. So try it on the next cold day and you will be glad you did.

PS: This is amazing to dip tortilla chips in or a sprinkling of cilantro. I do it on mine and Sam's but the kids eat cilantro as long as they don't see it so much.

White Chili

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Fresh cilantro, for garnish (optional)

In a large saucepan, saute chicken, onion and garlic powder  in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately.

Oatmeal Cranberry White Chocolate Cookies

These cookies are amazing. They are so packed with yumminess that every time I make them I promise myself I am going to be good and all of a sudden I have eaten 5. That may or may not have happen this time too and the day is not over. Good thing I have Zumba tonight.

I found this recipe, I think, on the back of a Craisin bag. I have actually found a lot of amazing recipes on the back of packaging. These are definitely in my top cookies because they aren't overly sweet and I think that they are good for me since they have oats and cranberries. I just try to forget about the butter and sugar. So make these soon.

PS. These are amazing frozen and fresh out of the freezer.




Oatmeal Cranberry White Chocolate Cookies


2/3 Cup butter, softened
2/3 Cup brown sugar
2 Large Eggs
1 ½ cup oats
1 ½ cup flour
1 tsp. Baking soda
½ tsp. Salt
1 (6 oz) package Cranberries
2/3 cup white chocolate chips


Preheat oven to 375. Beat butter and sugar in medium bowl til light and fluffy. Add eggs, mix well. Combine oats, flour, soda, and salt in separate bowl. Add to butter mixtures in several additions, mix well between each stir in cranberries and white chocolate. Drop by tablespoon on to cookie sheets. Bake for 9-11 minutes. Cool and eat.

Banana Nut Muffins

Ever have those days when you look in to your fruit basket and all of your freshly bought bananas have been tainted by the one brown banana? It rarely happens in my house because we have banana addicts but when it does I celebrate because I love banana bread, banana cake, banana muffins. (Maybe the banana addicts got the addiction from me..)

 I love this recipe because it isn't just mashed bananas, there are some blended right in to the batter. Plus I froze some they did amazing for Saturday morning breakfast. Yay!!

 Banana Nut Muffins

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

Preheat oven to 375 degrees F and lightly butter 2 muffin tins.

In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Crunchy Honey Chicken

Last week I bagged and froze 100 pounds of boneless, skinless chicken breast. Crazy right? I think I over ordered. Now we have a freezer full of chicken breast so I've been on the hunt for some new yummy recipes and I have found a few. So the next few posts might be a little chicken heavy. Sorry. :)

This chicken was so good. I have made it once again and it's on the menu for next week. The kids loved and and so did the husband. I couldn't stop eating it. It is easy and once again items I have on hand.

Crunchy Honey Chicken
adapted from Tasty Kitchen


2 whole Egg Whites
⅓ cups Cornstarch Or Flour
3 Tablespoons Olive Oil
1 cup Broccoli Florets 
1whole Red Pepper, Thinly Sliced
1 cup Sugar Snap Peas
1 Tablespoon Soy Sauce
1 clove Garlic, Minced
1 pound Thin Sliced, Boneless, Skinless Chicken Breasts
¼ cups Honey
Salt And Pepper

Prepare and slice all veggies. Feel free to add whatever you would like. In 2 separate bowls, add the egg whites (lightly beaten) and the cornstarch or flour. (The cornstarch will yield a “crispier” chicken.) Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add veggies with a sprinkle of salt and pepper and saute for about 5 minutes, until softened. Add in soy sauce and garlic and stir so veggies are coated, about 60 seconds. Remove from skillet and set aside in a bowl.

Cut chicken into 1-inch pieces and season with salt and pepper. Heat the same skillet over medium-high heat and add remaining olive oil. Dip chicken pieces in egg whites and then lightly dredge in cornstarch. Add to the skillet and let brown for 2-3 minutes, then flip. Continue with remaining chicken pieces, and do so in batches if needed.
Once chicken is cooked, add veggies back in the skillet. Add honey and thoroughly mix to combine. Taste and season with salt, pepper, additional honey or soy sauce. Serve with rice. Season with salt and pepper if needed.

Butter Chicken

 I love Indian food. I guess that is one of the bigger things I miss about Utah and Portland. The wide variety of cuisine. I bet if I went to Boise I would find more amazing restaurants but that is an hour drive and it just doesn't happen very often. Out where I am we have good Mexican, bad Mexican, good Italian, bad Chinese and that is about it. So when I am in the mood for Indian it has to be homemade. I found this recipe for Butter Chicken a while back and it is one of my go to meals. It's pretty easy and I have most everything in my pantry. Also I normally serve this over rice but recently I have been going without the rice and it's still amazing. 

It's a horrible picture but I just wanted to eat it so I took a quick pic.

Butter Chicken

4 pieces Boneless Skinless Chicken Breasts (cut Into Bite Sized Pieces)
5 cloves Garlic, Minced
1 teaspoon Salt
½ teaspoons Black Pepper
½ teaspoons Cayenne Pepper
¼ teaspoons Ground Coriander
¼ teaspoons Cumin
¼ teaspoons Cardamom
1 whole Lime, Juiced
1 whole Onion, Diced
¼ cups Butter
1 can (14.5 Oz. Can) Tomato Sauce
1 can (14.5 Oz. Can) Petite Diced Tomatoes
1 pint Whipping Cream (I only use 1/2 to 3/4)
1 bunch Chopped Cilantro, to taste
2 cups Basmati Rice (or However Much You Want)

Preparation Instructions

Combine first 9 ingredients and marinate overnight.
Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I have used light cream or half-and-half also) and cilantro just before serving over Basmati rice.
Note: this is a little spicy, but you can cut back on the cayenne if you want.

BBQ Pulled Chicken (Slow Cooker)

Some days are too hectic and I need a little help from my slow cooker. I think this is the most well used wedding present aside from my Kitchen-Aid mixer.

Now I am not a huge fan of chicken in the crock pot. If left to long it dries out and turn mealy. Where as with pork and beef it's more fool-proof but we love BBQ here so I had to try this recipe out. I loved it and with my french bread rolls and a little extra sauce it was a amazing. ( Also to come it's counterpart BBQ pulled pork).

 

BBQ Pulled Chicken 

adapted from Mel's Kitchen Cafe

1 small to medium yellow onion, thinly sliced into half moons

2 pounds boneless, skinless chicken breasts, fresh or frozen
1 cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons molasses
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt

Scatter the onions on the bottom of a slow cooker. Place chicken on top of the onions.

In a medium bowl, combine the ketchup, vinegar, mustard, molasses, onion powder, cumin, garlic powder, Tabasco and salt. Pour the sauce over the chicken. Cover the slow cooker and cook on low until the chicken is fork-tender and the sauce has thickened slightly, about 5-6 hours (add an additional hour if using frozen chicken breasts).
Remove the chicken from the slow cooker and shred the meat. Return it back to the slow cooker, mixing it with the sauce. Serve the chicken hot on whole wheat rolls, if desired.

Homemade Goldfish Crackers

Have you ever thought you did something but it turns out you didn't? I have and did with this recipe. I completely thought that I had already put it up and shared it with everyone but when I went to go and make these the other day I couldn't find the recipe anywhere on my blog. Probably because it has been kind of hectic around here and things have been slipping my mind a lot. I've been teaching more dance classes and my two year old decided he wanted to start potty training (Yes!) and we are at the end of football season so I am still pretty much a single parent but I am posting it now and I hope you will take some time to make these. Your children will thank you.

8 ounces, weight Sharp Cheddar Cheese, Shredded
4 Tablespoons Butter, Cut Into Cubes
1 cup Flour (I use white whole wheat flour)
¾ teaspoons Salt
2 Tablespoons Cold Water

Pulse everything (except water) together in the food processor until the dough resembles coarse sand.
Pulse in water, 1 tablespoon at a time. Remove dough from the processor, wrap in plastic, and chill for 20 minutes. Roll out the dough and cut into desired shapes. You can use a toothpick to make the eyes and smile if desired. Place on a parchment paper lined cookie sheet. Bake at 350 degrees F for about 15 minutes, or until crispy.
 
Makes approximately 7 dozen crackers.


Note: I made the cookie cutter by cutting up and old pop can and forming/taping it how I wanted it too look. You can do fish, footballs, pacman and lots of other things.

Green Chile Pork Tacos (Slow Cooker)

In town there is a really great Mexican restaurant. I love their tacos but can't always afford to go out and sometimes it's nice to stay in  but I love their tacos so I was on a search for the best pork tacos and I think I found it. It's so easy and it really is a set it and forget meal. Also with me watching what I'm eating this meal is great because I can eat it without a shell. Bonus it makes excellent leftovers!!

 

 

Slow Cooker Green Chile Pork Tacos

Ingredients

• 5 pounds Pork Loin
• 1 jar Salsa Verde (16 Oz. Jar)
• 3 Tablespoons Lime Juice
• 1/2 Teaspoon Salt
• 1 whole Onion, Chopped
• 1 cup Fresh Cilantro, Chopped
• 3 whole Roma Tomatoes, Chopped
• Corn Tortillas, To Serve

Preparation Instructions

Place pork loin in a slow cooker. Mix together salsa verde, lime juice, and salt and pour over the roast. Cover and cook on low for 7-8 hours. Meanwhile, mix together onion and cilantro in a small bowl; refrigerate. About one hour before serving, remove the pork from the slow cooker and shred with two forks. Return to the slow cooker, and stir in about 1/2 cup of the onion and cilantro mixture. To serve, place pork mixture into corn tortillas. Top with onion and cilantro mixture and chopped tomatoes.

Pumpkin Cream Cheese Muffins

I love the fall time. It is my favorite season. All of my favorite things. Sweaters, tea, apples, pumpkins. The smells are amazing. The colors changing. It makes me so happy.

These muffins make me happy. Don't be surprised if I find out you are making them and I happen to stop over for a visit. Seriously they are that good. Not only are they that good but I had everything in my pantry already which is an added bonus. Well, except for cupcake liners but I like these better without. Just some spray grease and pan.

Another reason I like these so much is the fact that I have a very helpful 4 year old girl who wants to help bake everything. Sometimes she is helpful and sometimes she's a hindrance. This time she was a helper and an added bonus is that it's her favorite kind of helping. The kind where your fingers get dirty and you get to lick them clean which is okay because germs are killed when baked right???  Either way they are great for the whole family.

Pumpkin Cream Cheese muffins
source: Brye Crockett

Note: The first time I ever made these I filled the tins 1/4 of the way up then added the cream cheese mixture and then added more muffin mix and it hid the cream cheese as a surprise. This time I filled them 1/2 up and added the cream cheese. Even though I tried to cover up the cream cheese it wasn't as successful. Both ways are equally good. It jut depends on preference.

3 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
4 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 eggs
2 c. sugar
2 c. pumpkin puree
1 1/4 c. applesauce (or oil)

Filling:
8 oz. cream cheese
1/2 c. powdered sugar
1 tsp. vanilla
1 Tbs. butter

Beat cream cheese, powdered sugar, vanilla, and butter well. Spread in to log on freezer paper, roll it up and put it in the freezer.

Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Fill muffin pan (see note) and scoop in 1-2 tsp. cream cheese mixture in to the muffin batter. Bake 20-25 minutes. Let cool and eat.

These freeze well and just microwave them to warm them up but ours never last that long.

Skillet Chicken Parmesan

I have fallen in love with skillet meals. They are usually quick and always delicious. Plus they don't use many dishes which is an added bonus.

I've made this dish at least 5 times this month. I love it because with all the seasonal tomatoes I have been using the ones fresh out of my garden. I have just blanched and peeled them and then I cook them like the recipe and they are amazing. I've also used the can of crushed tomatoes. They are equally good but I love when I can use things I've grown.

Skillet Chicken Parmesan
adapted from Cook's Country

*If you use tomatoes from your garden or whole tomatoes it will have a chunkier end result.
To make fresh bread crumbs pulse 2-3 slices of hearty white sandwich bread in the food processor until finely ground

1 1/2 c. fresh bread crumbs (or store-bought)
3 T. olive oil
1 1/4 c. fresh grated Parmesan
1/4 c. chopped fresh basil
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
Salt and Pepper
1/2 c. all purpose flour
4 boneless, skinless chicken breast, halved horizontally
3 T. vegetable oil
3/4 c. shredded mozzarella
3/4 c. shredded provolone


Toast bread crumbs in large skillet over med-high heat about 5 minutes. Transfer to a bowl and toss 1 tablespoon olive oil, 1/4 cup parmesan cheese, and half the basil. In separate bowl combine remaining olive oil, 1/4 cup Parmesan, remaining basil, garlic, tomatoes, and salt and pepper to taste.

Place flour in dish. Season chicken with salt and pepper and coat with flour. Heat 2 tablespoons oil over medium high heat and add the chicken and cook until golden brown. Transfer to plate and repeat. Reduce heat to medium-low and add tomato mixture. Place chicken back in the skillet and press down in sauce. Sprinkle cheese and cover and cook for 5 minutes until cheese melts. Sprinkle bread crumb all over and enjoy

My Super Amazing Fresh Salsa

I've been making this recipe for year now. I think I got it from my Mom who got it from a missionary that was living with her, who got it from his Mom, who got it from a random person. That is how good this salsa recipe is. Random people share this recipe with other random people. Bonus it is so easy!!

I recently made this for an activity for the church I go to and it was a huge hit. I couldn't believe I hadn't shared it on the blog.

I've tried many different types of tomatoes. Canned, fresh, and store bought. They've all turned out the same. The home canned were a little runnier so drain out a little of the water. When I did fresh I blanched the tomatoes, peeled them and threw them in the food processor with the core and it was great. So use what you have or what works for you.

Also, this is El Pato sauce.







You can find it in the Hispanic aisle and since you only use half the can. I put the leftovers in the fridge in a different container or I freeze it.


Fresh Salsa
adapted from someone

28 oz can whole tomatoes             
4 oz can green chiles                  
1/2 onion, chopped                        

1/2 can el pato sauce
1/4 c cilantro, chopped                                 
1 Tbs. garlic powder                     
1 tsp. salt

1 tsp pepper

1 tbs. fresh oregano

1 whole tomato chopped*

Add tomatoes, chiles, onion, el pato sauce, cilantro, garlic powder, salt, pepper, and fresh oregano to food processor. Pulse until it reaches your desired consistency. Add whole chopped tomato and serve.

Chocolate Zucchini Bread and it's healthy.

I love this time of year. Being able to walk in to my backyard and get fresh vegetables for dinner but I have an abundance of zucchini. I missed one the other day and when I found it it was huge so the only thing to do is make zucchini bread. My favorite bread but it's always very oily so I wanted to find a recipe less oily and healthier and I think I found it at Skinnytaste,com. It's a great website with lots of good, healthy recipes.

I made this for Sam's birthday and it was so good I made a second loaf the same night so if you have an abundance of zucchini try this out and let me know.

Lowfat Chocolate Zucchini Bread

1 cup all purpose flour
1 cup white whole wheat flour (regular whole wheat flour would work)
1/2 cup brown sugar (not packed)
1-1/8 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1/2 cup chocolate chips
1 large egg, beaten
2 tbsp melted butter
1 cup apple sauce
1-1/2 cups shredded zucchini (not packed)


Preheat oven to 325°.

Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.

Add chocolate chips and gently mix to combine.

In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended.  

Pour batter into a large 9x5 inch loaf pan.

Bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.