Cafe Rio Pork Burrito (Enchilada Style)

Ingredients:

3 lb Pork Roast
1 can Dr. Pepper
1 cup brown sugar
1 cup salsa
1 teaspoon garlic powder
1 teaspoon  ground mustard
salt and pepper

Place pork in the crock pot. Then add all ingredients. Cook on low for 6-8 hours. Shred pork with about an hour left to cook.

1 can black or pinto beans, rinsed and drained
1 can red enchilada sauce
Cilantro
Mexican style cheese 
Tortillas

Rice

Do as much rice/water that you need for your family. I usually do three cups of both.

Once the water boils, add the rice and the following ingredients.

2 teaspoons chicken bouillon

2 garlic cloves-minced

1 can diced green chili's

1/2 cup chopped cilantro

1/2 teaspoon salt

1 tablespoon butter

1/4 cup chopped onion

When you are ready to make your burritos, just layer them. One layer of pork, then rice, then beans. Wrap your tortilla and place seam side down.   Cover burritos with enchilada sauce and sprinkle with cheese. Cook under the broiler until cheese is bubbly. Enjoy! 

Found recipe here:http://www.cucinafamiglia.com/2010/05/cafe-rio-pork-burrito-enchilada-style.html

Sweet Hawaiian Crockpot Chicken:

Ingredients:
1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenderloins.

Directions:
Add all ingredients to the crockpot and cook on low 6-8 hrs and they should just fall apart. Enjoy!

Loaded Mashed Postato Cups

Ingredients

• 4 cups mashed potatoes
• 6 sliced bacon, cooked and crumbled
• 1/2 cup shredded cheedar cheese
• 1 cup sour cream
• 1/2 cup french fried onions (you'll thank me for this later, it makes it extra delicious!)
• chives for garnish

Instructions

1. In a greased muffin tin, add 1/2 cup of mashed potatoes per muffin cup.
2. Press down with a fork and create a small dip in each "muffin"
3. Bake at 350 degrees for 20 minutes, or until golden brown.
4. Remove from oven and let cool.
5. After mashed potato cups are cooled, add a dollop of sour cream to the middle of each.
6. Garnish with crumbled bacon, shredded cheese, chives, and crumbled french fried onions.

Found recipe here: http://centslessdeals.com/2013/07/loaded-mashed-potato-cups-recipe.html/

Slow Cooker Chili Recipe

Prep: 10mn

Total: 8hr 10mn

Cook: 8hr

INGREDIENTS

• Drizzle of extra virgin olive oil
• 1 pound ground beef
• 12-16oz Italian Sausage (mild or hot – I used mild)
• 3 cans mild chili beans (use hot if you want it spicier)
• 1- 28oz can Ro*tel (this is simply diced tomatoes with green chills – you can always sub with 24oz diced tomatoes and 1-2 small cans diced green chills)
• 1 6oz can tomato paste
• 2 stalks celery, chopped
• 3 garlic cloves finely diced
• 1 yellow onion chopped
• 1 red or green bell pepper seeded and chopped
• 6 ounces roasted red peppers chopped
• 8 strips of bacon cooked and chopped
• 1 cup beef stock or broth
• 1/4 cup chili powder
• 1 teaspoon salt
• 1 1/2 teaspoons coarse ground black pepper
• 1 teaspoon paprika
• 2 teaspoons sugar
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon dried basil
• 1 teaspoon cayenne pepper
• 3 teaspoons hot pepper sauce of your choice
• 2 tablespoons Worcestershire sauce

GARNISH INGREDIENTS

• Fritos
• Sour Cream
• Shredded Cheddar Cheese
• Diced onion

DIRECTIONS

1. In a large skillet, drizzle a few teaspoons of extra virgin olive oil and sauté the chopped yellow onion. When the onion becomes translucent, add in the Italian sausage and ground beef and cook. Drain off excess fat.
2. In the pot of your slow cooker, place meat/onion mixture on the bottom. Add in Ro*Tel, Tomato Paste, Celery, Garlic, Bell Pepper, Roasted Red Pepper, and chopped bacon.
3. Add in seasonings – chili powder, salt, black pepper, paprika sugar, oregano, cumin, basil, and cayenne pepper.
4. To the pot add beef stock, hot pepper sauce, and Worcestershire.
5. Use a large spoon to stir the ingredients so that the seasonings and veggies are incorporated throughout.
6. Turn the slow cooker on low and let it cook for at least 8 hours. If you’re in a rush, you could cook this on the stove and would need to let everything simmer for at least two hours, but your results aren’t going to be quite as good as the slow cooker method.
7. When ready to serve, top with your favorite garnishes including Fritos, sour cream, cheddar cheese, and diced onion.

Found recipe here:http://centercutcook.com/slow-cooker-chili/

Baked Crab Rangoon

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
 4 oz imitation crab
3 oz cream cheese
14 wonton wrappers

Cut up the crab and mix it in with garlic salt, Worcestershire sauce, green onion and cream cheese (I would microwave the cream cheese for about 40 seconds to soften). Spoon into wontons.
Bake @ 425°F for 8-10 minutes or until golden brown.

Oven Baked Tacos

Brown your ground beef and drain completely - then add refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish).

Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!! 

Baked Salmon with Browned Butter Sauce

 

Prep time

5 mins

Cook time

15 mins

Total time

20 mins 

Recipe type: Dinner

Serves: 2

Ingredients

• 2 lb salmon filet with skin on
• course sea salt
• 2 tablespoons butter
• 1 tablespoon flour
• 1 cup heavy cream
• ½ cup white wine
• kosher salt
• freshly ground black pepper
• chives for serving

Preparation Instructions

1. Preheat your oven to 450˙.
2. Place the filet, skin side down on a roasting pan, sprinkle with sea salt and place in oven, bake until flakes apart with a fork, about 15 minutes.
3. While the fish is cooking, place the butter in a small saucepan over medium heat. Melt and cook until the butter browns, watch it carefully and swirl the pan as you go, it will turn fairly quickly and you don’t want it completely burnt, just a light brown color.
4. Once the butter turns, add the flour and stir then quickly add the heavy cream and wine.
5. Stir the sauce until slightly thickened then remove from heat and add some salt and pepper to taste.
6. Remove the salmon from the oven and serve with a little of the sauce drizzled over the top and use some kitchen scissors to snip a few chives over the top.

Got recipe here: http://foodsofourlives.com/2011/09/baked-salmon-with-browned-butter-sauce/

Easy Crock Pot Meal

Ingredients:

4-5 frozen boneless chicken breasts
1 (15 1/2 oz) can black beans
1 (15 1/2 oz) jar salsa, any kind (I use homemade)
1 (8 oz) package cream cheese

Directions:

1. Take  4-5 frozen, yes frozen, boneless chicken breasts put into crock pot.
2. Add 1 can of black beans, drained, 1 jar of salsa, 1 can corn drained.
3. Keep in crock pot on high for 4-5 hours or until chicken is cooked.
4. Add 1 package of cream cheese (just throw it on top!) and let it sit for about 1/2 hour.
5. All done and enjoy!

*We made tacos with it. It was very yummy!!

Sweet and Sour Chicken

The Chicken Coating:
3 boneless skinless chicken breasts - cut into bite sized pieces
1-2 tsp. kosher salt
1/2 -1 tsp. black pepper
1 cup corn starch
2 large eggs - beaten
1/4 cup corn oil

The Sweet and Sour Sauce:
3/4 cup white sugar
4 tbls. ketchup
1/2 cup distilled white vinegar
1 tbls. soy sauce
1 tsp. kosher salt
1/2 tsp. garlic powder

DIRECTIONS:
Lightly season the chicken pieces with salt and pepper.
Dip the chicken pieces into the corn starch to coat. Then dip into the eggs.
Heat a large frying pan on medium/high with corn oil.
Preheat oven to 325°
Pan fry the chicken pieces until browned on both side, but not cooked through.
Place all the browned chicken pieces in a 9x13" baking dish.
Whisk all the sweet and sour sauce ingredients together in a small bowl and pour evenly over the chicken pieces in the baking dish. Bake for one hour and
stir the chicken pieces every 15 minutes during baking.
Serves 4

FRIED RICE:
3 cups cooked white rice (leftover rice works well)
3 tbls. pure sesame oil
1 cup frozen peas - thawed
1 medium onion - chopped
2 large cloves garlic - minced
2 large eggs, slightly beaten
1/4 cup soy sauce
2 green onions - chopped

Heat a large skillet on medium/high. Add sesame oil. When oil is hot add peas, onions and garlic. Stir constantly and cook until tender, about 2-3 minutes.
Lower the heat to medium/low and push the veggies to one side of the skillet.
Pour in the eggs, cooking and stirring to scramble. Then add the cooked rice and soy sauce.
Stir until thoroughly heated.
Serve warm topped with green onions.

Found recipe here: http://myrecipejourney-lillian.blogspot.com/2013/04/sweet-and-sour-chicken-with-fried-rice.html

Asian Chicken Wings

Servings: 6 appetizer sized portions

Ingredients:

• 2 teaspoons garlic pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 packages party wings or chicken drummettes (approximately 3 pounds)
• 1/2 cup hoisin sauce
• 1/2 cup lite soy sauce
• 1/2 cup ketchup
• 1/2 cup brown sugar
• 1/4 cup dry sherry
• 1 tablespoon fresh ginger root, minced
• 1 clove garlic, minced
• Sesame seeds
• 3 green onions, chopped

Directions:

Preheat oven to 425 degrees. Line a large rimmed baking sheet with heavy duty aluminum foil and coat the foil generously with non-stick cooking spray.

In a small bowl mix together the garlic pepper, salt, and cayenne pepper. Place chicken wings in a large bowl and sprinkle seasoning mix over the top. Mix the wings well by hand till well coated with seasoning. Pour the wings out on to the foil lined baking sheet and spread them out evenly. Place them in the oven and bake for 40 minutes or till golden brown. Remove from oven and reduce oven temperature to 375 degrees.

While the wings are baking, combine hoisin sauce, soy sauce, ketchup, brown sugar, dry sherry, ginger root, and garlic in a medium bowl. Refrigerate until wings come out of the oven.

Line a second rimmed baking sheet with heavy duty aluminum foil and spray it generously with non-stick cooking spray. Transfer the partially cooked wings to the prepared baking sheet. Drizzle about half of the sauce over the top of the wings. Mix well with a spoon or tongs until all of the wings are coated with sauce. Sprinkle wings with sesame seeds and toss lightly. Place back in the oven and bake for an additional 15 to 20 minutes or until they appear to be crisped and cooked through. Watch closely and make sure to pull them out of the oven before the sauce begins to burn.

While wings are cooking, transfer remaining sauce to a small saucepan and place over low heat. Simmer on low until wings are ready.

Transfer wings to serving platter and sprinkle with green onion. Serve with additional warmed sauce on the side.

Found recipe here: http://www.fromvalerieskitchen.com/2012/08/asian-chicken-wings/

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.