September 2013

Cassie-Pesto Penne with Chicken
Lindsey-Spinach Chicken and Pasta Salad
Alisynn-Green Salsa Chicken Tostadas
Janice-Idaho Lasagna
Lauri-Lemon Garlic Shrimp over pasta
Sarah-Tomato Basil Soup with Bread
Lisa-Honey Lime Enchiladas
JoLayna-Take out, fake out Beef and Broccoli
Deanne-Cafe Rio Pork
Kimberly-Panzanella Salad with Chicken

Pesto Penne with Pasta

Pesto:

NGREDIENTS:

1 1/2 cups baby spinach leaves 3/4 cup fresh basil leaves 1/2 cup toasted pine nuts 1/2 cup grated Parmesan cheese 4 cloves garlic, peeled and quartered

3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon fresh lemon juice 1/2 teaspoon lemon zest 1/2 cup extra-virgin olive oil

DIRECTIONS:

1.

Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

Serve with cooked pasta and chicken

Spinach Chicken and Pasta Salad

> Dressing:
> > 1 Cup vegetable oil
> > 2/3 cup bottled Teriyaki sauce (I use Mr. Yoshida's which I think is the best!)
> > 2/3 cup white wine vinegar
> > 6 T sugar
> > 1/2 tsp. pepper
> >
> > Salad:
> > 16 oz. bowtie pasta, cooked al dente
> > 10 oz package spinach
> > 6 oz bag craisins
> > 3 (11 oz) cans mandarin oranges, drained
> > 1/2 cup cilantro (or parsley), chopped
> > 1 bunch green onions, chopped
> > 1/4 cup sesame seeds, toasted (just put them in a pan on medium heat on the stove to toast them).
> > 6 oz. honey roasted peanuts
> > 2 cups cooked chicke, cut into small pieces
> >
> > Blend dressing ingredients together in blender or food processor. Mix about half of the dressing and all of the cooked pasta in medium bowl and marinate for 2 hours. Save the remaining dressing to put on salad later.
> >
> > Combine rest of salad ingredients in large salad bowl, add pasta and more dressing if desired, and toss. Serves 20.
> >

Cafe Rio Pork

CAFÉ RIO PORK

1/2 tsp. salt                                        2 cans Enchilada Sauce

¼ tsp. pepper                                                1 cup brown sugar

2 tsp. Chili powder                            ½ cup salsa

1 tsp. onion powder                         ½ tsp. Worchester Sauce

2 TBSP. oil                                          ¼ apple juice

Mix all dry ingredients together, Rub the pork roast with oil and then rub the dry ingredients onto pork roast. Mix Enchilada Sauce, brown sugar, salsa, Worchester Sauce & apple juice. Put in crock-pot on low for 4 hours. Cooking time may vary depending on your crock-pot.

·         I’ve included everything except for the Worchester sauce and don’t use the whole container of apple juice measure it out.

CAFÉ RIO DRESSING

1 cup of Mayonnaise                                                2 cloves of garlic

½ cup milk                                                     ½ cup cilantro

2 TBSP lime juice or 1 lime squeezed         ¼ cup green salsa

1 packet Hidden Valley Dressing Mix         Hot Sauce (usually 2 drops)

Put all ingredients into blender and blend up. Put in refrigerator at least 3 hours to chill.

            *I’ve included everything except the Mayonnaise, milk, & cilantro and hot      sauce.

CAFÉ RIO LIME RICE

In sauce pan sauté 2 TBSP of Butter and 1 yellow onion chopped & 2 tsp of garlic chopped. Next in a large bowl bring to a boil 6 2/3 cup of water. Add 8 bullion chicken cubes & I bunch of cilantro chopped. 2 tsp of cumin, 1 small can diced green chilies, 1 TBSP lime juice, ½ tsp salt. Bring to a boil and then add garlic and onions that are sautéd. Add 3 cups of rice. Reduce Heat, cover & simmer for 30 minutes.

This recipe works best with Parboiled Rice. I’ve tried several recipes and this works every time.

Tomato Basil Soup

August 2013

Cassie-coconut chicken curry
Sarah-Gilled Tandoori Style Chicken
Lauri-Spicy Honey Chicken
JoLayna-Penne Asparagus
Kelly-Cranberry Chicken
Alisynn-
Lisa-Teriyaki Chicken Salad

Teriyaki Chicken Salad

2 chicken breasts
1 recipe of Teriyaki Sauce
2 stalks celery, finely chopped
1/3 C sliced green onions, chopped
1/4 c. sliced almonds, toasted
1 mango, cut into small cubes (or 1 small can of Mandarin oranges, drained)
1 small can pineapple tidbits OR roughly-chopped chunks
1cup grapes sliced in half
1/3-1/2 c. light mayonnaise
Salt and pepper to taste
Croissants or pitas or pasta
Lettuce leaves for sandwhiches
Marinate chicken for at least 4 hours. Grill. While chicken is grilling, combine celery and green onions in a small mixing bowl or a plastic storage container with a lid. When chicken is done, allow to stand for about 10 minutes and then cut into bite-sized pieces. Toss with celery and onions and then add mayonnaise and mix thoroughly. Start with 1/3 c. and go from there. Add 2-3 (or more) tablespoons of Teriyaki sauce to taste. The thickness of the Teriyaki Sauce is important because it helps keep the dressing from becoming too runny. You want to add some of the yummy Teriyaki flavor, but you also don’t want it to be overwhelming. Refrigerate for several hours.
Right before serving, add mango or oranges, pineapple, grapes and nuts. Season with salt and pepper to taste. You may need to add more mayo and/or Teriyaki–if you need it, go for it! Serve on pasta, a lettuce leaf in a croissant or a pita (or by itself if you feel the urge!)
Teriyaki Sauce
1 Tbsp. cornstarch
1 Tbsp. cold water
½ c. white sugar
½ c. soy sauce
¼ c. cider vinegar
1 clove garlic, minced
½ tsp. ground ginger
¼ tsp. black pepper

In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper. Combine your ingredients in the saucepan and bring to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from heat and use any way you darn well please. You can store it in the fridge in an air-tight container for up to 2 weeks.

Spicy Honey Chicken

8 boneless, skinless chicken thighs                             Rub

(thighs work better in this recipe than                                    2 tsp granulated garlic

breasts). About 2 lbs                                                   2 tsp chili powder

                                                                                    ½  tsp onion powder

2 tsp vegetable oil                                                       ½ tsp coriander

                                                                                    1 tsp kosher salt

Glaze                                                                           1 tsp cumin

½  cup honey                                                               ½ tsp chipotle chili powder

1 Tbsp cider vinegar

1. Preheat grill to medium-high heat or about 400 degrees
2. Combine rub ingredients in a small bowl.
3. Trim any visible fat off the chicken thighs, rinse and pat dry with a paper towel.  Drizzle oil over chicken and rub it in with your hands.  Rub the spice rub into the chicken thighs.  Grill for 3-5 minutes on each side.
4. For the glaze:  while chicken is cooking, warm honey in the microwave for about 15 seconds.  Whisk in vinegar.  Reserve 2 Tbsp glaze and brush the rest on the chicken in the final moments of cooking.  Remove chicken from the grill and allow to stand 3-5 minutes.  Drizzle reserved 2 Tbsp of glaze over the chicken while it’s standing.

Grilled Tandoori Style Chicken with rice

Grilled Tandoori-Style Chicken

8-10 boneless, skinless chicken thighs, (2 ½ lbs.)

¾ C plain Greek Yogurt

1 lemon, zested and then juiced

4 cloves garlic, roughly chopped

½ C chopped white onion

¼ C extra virgin olive oil

1 ½ t kosher salt

¼ t ground black pepper

1T paprika

2 t ground cumin

2 t ground ginger

1 t turmeric

½ t ground red pepper

Cilantro for garnish

1.     Rinse chicken thighs in cold water and pat dry.  Trim off excess fat and place in large Ziploc bag.

2.     Place all remaining ingredients, except cilantro in a blender and blend until smooth.  Pour into bag with chicken and marinate in the refrigerator 8-24 hours.

3.      Pre-heat grill to medium-high and oil grill to avoid sticking.  Place chicken on grill and close lid.  Cook 4-6 minutes before flipping and then cook an additional 4-6 minutes.  Can also be cooked on a broiler. 

Indian Rice

¼ C diced onion

2 C water

2 chicken bouillon cubes

1 t ground turmeric

½ t curry powder

1 C jasmine rice

In Medium-sized pot heat 2 teaspoons olive oil and sauté chopped onion about three minutes.  Add two cups water and two bouillon cubes and increase heat until water boils.  Use a spoon to break-up bouillon cubes.  Add spices and rice and stir to combine.  Reduce heat to low simmer, cover and cook 15-20 minutes or until all water is absorbed.  Fluff with fork.

Coconut Chicken Curry

Ingredients:
Coconut curry sauce (from costco)
fzn chicken
Naan (from costco)

Cook chicken according to preference and add sauce. Heat through.  Adding cooked and cubed sweet potatoes is an option we like to do.  Heat naan and serve over rice, if preferred.