3 boneless, skinless chicken breast halves
24 Genoa salami or pepperoni slices
6 provolone slices
18 asparagus spears, trimmed
1 jar (24 oz) Classico Tomato & Basil Pasta Sauce, divided
1/4 cup shredded Parmesan or Romano cheese
Preheat oven to 350. Halve each chicken breast and pound to 1/4-inch thick. Season, then place 4 salami slices, one cheese slice and 3 asparagus spears in center of each breast; roll up and secure with a toothpick.
Spread 1/2 cup of sauce on bottom of an 11x7 baking dish. Put chicken in dish, top with remaining sauce and sprinkle with shredded cheese. Bake uncovered for 30-40 minutes, or until cooked through.
Tuesday, April 12, 2011
Ham Sliders
24 good white rolls (she uses Shirley's)
24 pieces good honey ham
24 small slices Swiss cheese
1/3 mayo
1/3 cup miracle whip
Poppy Seed Sauce
1 1/2 TBSP poppy seeds
1 1/2 TBSP yellow mustard
1 stick butter, melted
1 TBSP minced onion
1/2 tsp. Worcestershire sauce
in a small bowl, mix together mayo & miracle whip. spread into both sides of the center of each roll. place a slice of ham & a slice of Swiss inside of each roll. close rolls & place into a large baking dish or heavy cookie sheet. place very close together.
in a medium bowl, whisk together all of the poppy seed sauce ingredients. pour evenly over all of the sandwiches. let sit 10 minutes, or until butter sets slightly. cover with foil & bake at 350 for 12-15 minutes or until cheese is melted. uncover & cook for 2 additional minutes. serve warm.
24 pieces good honey ham
24 small slices Swiss cheese
1/3 mayo
1/3 cup miracle whip
Poppy Seed Sauce
1 1/2 TBSP poppy seeds
1 1/2 TBSP yellow mustard
1 stick butter, melted
1 TBSP minced onion
1/2 tsp. Worcestershire sauce
in a small bowl, mix together mayo & miracle whip. spread into both sides of the center of each roll. place a slice of ham & a slice of Swiss inside of each roll. close rolls & place into a large baking dish or heavy cookie sheet. place very close together.
in a medium bowl, whisk together all of the poppy seed sauce ingredients. pour evenly over all of the sandwiches. let sit 10 minutes, or until butter sets slightly. cover with foil & bake at 350 for 12-15 minutes or until cheese is melted. uncover & cook for 2 additional minutes. serve warm.
Black beans
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")
Cilantro Ranch
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)
Mix all ingredients together in the blender. That's it!
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)
Mix all ingredients together in the blender. That's it!
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 sliced green chilies
3/4 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!
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 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!
Cilantro Lime Rice
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan 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. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan 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. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
Chicken Fajitas
5 skinless chicken breast fillets (cut into 1/2" strips)
3 Tbsp white vinegar
1/3 cup soy sauce
1/2 tsp garlic powder
1/4 tsp ground cumin
1 cup fresh cut green pepper & onion strips
2 Tbsp margerine or butter
1/2 tsp black pepper
Combine vinegar, soy sauce, garlic, pepper & cumin into a shallow pan or dish. Marinate chicken strips into mixture for at least 30 minutes. Drain marinade from meat and reserve.
Over medium heat for 1-2 minute, stir fry green peppers and onions in butter; adding small amounts of reserved marinade to prevent sticking. Add marinated chicken strips. Continue cooking until chicken is cooked fully.
Place chicken mixture on heated tortillas and roll-up. Serves 10 * Steak can also be used.
3 Tbsp white vinegar
1/3 cup soy sauce
1/2 tsp garlic powder
1/4 tsp ground cumin
1 cup fresh cut green pepper & onion strips
2 Tbsp margerine or butter
1/2 tsp black pepper
Combine vinegar, soy sauce, garlic, pepper & cumin into a shallow pan or dish. Marinate chicken strips into mixture for at least 30 minutes. Drain marinade from meat and reserve.
Over medium heat for 1-2 minute, stir fry green peppers and onions in butter; adding small amounts of reserved marinade to prevent sticking. Add marinated chicken strips. Continue cooking until chicken is cooked fully.
Place chicken mixture on heated tortillas and roll-up. Serves 10 * Steak can also be used.
Tomato-Basil Parmesan Soup
2 (14 oz) cans of diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano
1 Tbsp dried basil
1/2 cup butter
1/2 cup flour
1 cup parmesan cheese
2 cups half & half, warmed
1 tsp salt
1/4 tsp black pepper
In a large slow cooker combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oragano, and basil (add at the last hour of cooking time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.
About an hour before serving prepare a roux; Melt butter over low heat in a skillet and add flour; stir constantly with whisk for 5 to 7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
Add all back into slow cooker. Stir and add parmesan cheese, warmed half & hlaf, salt and pepper. Cover and cook on low for another hour until ready to serve.
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano
1 Tbsp dried basil
1/2 cup butter
1/2 cup flour
1 cup parmesan cheese
2 cups half & half, warmed
1 tsp salt
1/4 tsp black pepper
In a large slow cooker combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oragano, and basil (add at the last hour of cooking time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.
About an hour before serving prepare a roux; Melt butter over low heat in a skillet and add flour; stir constantly with whisk for 5 to 7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
Add all back into slow cooker. Stir and add parmesan cheese, warmed half & hlaf, salt and pepper. Cover and cook on low for another hour until ready to serve.
Barbecued Chicken Panini
2 boneless, skinless chicken breast halves
1/4 cup olive oil
Kosher salt and pepper
1/2 cup smoky bacon barbecue sauce
1 large red onion, cut into 1/4-inch rings
1 large piece focaccia (8"x7")
8 slices provolone cheese
Preheat a panini press to 375.
Rub the chicken breast on both sides with 1 Tbsp of olive oil and season with salt & pepper. Place the chicken on the panini press, close the lid and cook until nicely grilled-marked, about 6 minutes. Turn chicken over and continue cooking until chicken is cooked through, about 5 minutes more. Transfer the chicken to a cutting board and cut into 1-inch pieces. Transfer to a bowl and combined with barbecue sauce.
Reduce heat on the panini press to the lowest setting. In another bowl, stir together the onion rings, 2 Tbsp of olive oil, 3/4 tsp salt and a pinch of pepper. Arrange the onion rings on the panini press, close the lid and cook, stirring occasionally, until they are soft and golden, 12 to 14 minutes. Transfer to a bowl.
Wipe the panini press clean and increase the heat to 400. Cut focaccia in half horizontally. Brush the outside of the focaccia halves with the remaining olive oil.
Place the bottom half, cut side up, arrange the chicken in an even layer on top and top with onions & cheese. Cover with the top half of the focaccia, cut side down. Close the lid on the panini press and cook until cheese melted, about 6 minutes.
1/4 cup olive oil
Kosher salt and pepper
1/2 cup smoky bacon barbecue sauce
1 large red onion, cut into 1/4-inch rings
1 large piece focaccia (8"x7")
8 slices provolone cheese
Preheat a panini press to 375.
Rub the chicken breast on both sides with 1 Tbsp of olive oil and season with salt & pepper. Place the chicken on the panini press, close the lid and cook until nicely grilled-marked, about 6 minutes. Turn chicken over and continue cooking until chicken is cooked through, about 5 minutes more. Transfer the chicken to a cutting board and cut into 1-inch pieces. Transfer to a bowl and combined with barbecue sauce.
Reduce heat on the panini press to the lowest setting. In another bowl, stir together the onion rings, 2 Tbsp of olive oil, 3/4 tsp salt and a pinch of pepper. Arrange the onion rings on the panini press, close the lid and cook, stirring occasionally, until they are soft and golden, 12 to 14 minutes. Transfer to a bowl.
Wipe the panini press clean and increase the heat to 400. Cut focaccia in half horizontally. Brush the outside of the focaccia halves with the remaining olive oil.
Place the bottom half, cut side up, arrange the chicken in an even layer on top and top with onions & cheese. Cover with the top half of the focaccia, cut side down. Close the lid on the panini press and cook until cheese melted, about 6 minutes.
Tuesday, April 5, 2011
Apple-Glazed Pork Tenderloin
1/3 cup plus 1 Tbsp olive oil
8 lb pork tenderloin
Salt/pepper to taste
1/4 cup & 1 tsp chopped parsley
3 sweet onion, diced
6-1/4 gala apple, cut into chunks
3 cups white grape juice mixed with 2 Tbsp water & 1 tsp powdered sugar
32 oz jar apple jelly
3/4 cup and 2 tsp balsamic vinegar
Preheat oven to 350. Grease a large enough baking dish to hold the pork tenderloin.
Heat olive oil in a large skillet over medium-high heat, browning the loin on all sides. Place browned loin in baking dish. Sprinkle with salt, pepper, and parsley.
Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the juice mixture. Scrape all browned flavor bits off the bottom of the skillet and stir to help dissolve them. Bring to a boil, and pour the onion, apple, and juice mixture over tenderloin.
Mix apple jelly and balsamic vinegar in a separate bowl until smooth. Spread over pork.
Bake the loin until thermometer placed in center of meat reads 160 degrees. Bake an additional 30-45 minutes. Slice and serve with apple-onion mixture.
8 lb pork tenderloin
Salt/pepper to taste
1/4 cup & 1 tsp chopped parsley
3 sweet onion, diced
6-1/4 gala apple, cut into chunks
3 cups white grape juice mixed with 2 Tbsp water & 1 tsp powdered sugar
32 oz jar apple jelly
3/4 cup and 2 tsp balsamic vinegar
Preheat oven to 350. Grease a large enough baking dish to hold the pork tenderloin.
Heat olive oil in a large skillet over medium-high heat, browning the loin on all sides. Place browned loin in baking dish. Sprinkle with salt, pepper, and parsley.
Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the juice mixture. Scrape all browned flavor bits off the bottom of the skillet and stir to help dissolve them. Bring to a boil, and pour the onion, apple, and juice mixture over tenderloin.
Mix apple jelly and balsamic vinegar in a separate bowl until smooth. Spread over pork.
Bake the loin until thermometer placed in center of meat reads 160 degrees. Bake an additional 30-45 minutes. Slice and serve with apple-onion mixture.
Lemon Ricotta Pancakes with Lemon Curd
1 1/2 cups flour
2 Tbsp baking powder
1/4 tsp ground nutmeg
1/2 tsp salt
2 cups ricotta cheese
1/4 cup sugar
4 large eggs
1 1/3 cups milk
Juice and grated rind of 2 lemons
1 jar prepared lemon curd
1 pint fresh raspberries
Combine flour, baking powder, nutmeg, and salt in a small bowl. Whisk together the ricotta, sugar, eggs, milk, lemon juice, and zest in a large bowl. Whisk the flour mixture into the wet ingredients until combined. Brush griddle with butter. Pour 1/4 cup of the batter on the griddle and cook on both sides until light-golden brown.
Empty the jar of lemon curd into a small saucepan; warm over low heat. Drizzle a few tablespoons over the pancakes, top with fresh raspberries, and dust with confectioners' sugar.
2 Tbsp baking powder
1/4 tsp ground nutmeg
1/2 tsp salt
2 cups ricotta cheese
1/4 cup sugar
4 large eggs
1 1/3 cups milk
Juice and grated rind of 2 lemons
1 jar prepared lemon curd
1 pint fresh raspberries
Combine flour, baking powder, nutmeg, and salt in a small bowl. Whisk together the ricotta, sugar, eggs, milk, lemon juice, and zest in a large bowl. Whisk the flour mixture into the wet ingredients until combined. Brush griddle with butter. Pour 1/4 cup of the batter on the griddle and cook on both sides until light-golden brown.
Empty the jar of lemon curd into a small saucepan; warm over low heat. Drizzle a few tablespoons over the pancakes, top with fresh raspberries, and dust with confectioners' sugar.
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