Cafe Rio Pork

Pork:
Pork roast (shoulder/butt)
2 liter bottle coke
1 bottle BBQ sauce
**Cook in crockpot on low for 8-12 hours. Shred meat.

Dressing:
1/2 cup milk or buttermilk
1 cup mayonnaise
1 package Hidden Valley Ranch Dressing mix
2 tomatillos
1 clove garlic, minced
1/3 bunch cilantro
½ tsp lime juice
1 small jalapeno pepper (optional)
**Mix all ingredients in a blender. Let sit in fridge for 30 minutes to thicken.

Label:
Pork: Defrost in fridge. Combine pork, 2 liter coke, and bottle of bbq sauce in crockpot. Cook on low  8-12 hours. Shred meat. Serve in burritos or salads.
Dressing: Mix ranch dressing mix, ingredients in small baggie, 1/2 cup milk or buttermilk, and 1 cup mayonnaise in blender (can also add 1 small jalapeno pepper). Let sit in fridge for 30 minutes to thicken.

Pot Roast

1 lb roast
2-3 potatoes cut
1-2 cup carrots and onions
1 1/2 tbs olive oil
Seasoning
1/4 cup water

Put roast and olive oil in one bag, veggies in another.
Directions after freezing: put everything in crockpot, add 1/4 cup water. Cook on low 6-8 hours or high 3-4 hours.

Noodle Stir Fry

1 lb of chicken, cut into 1 inch cubes
1 pkg. frozen stir fry vegetables
1/2 pkg. A Taste of Thai Rice Noodles (straight cut)
1 bottle Stir-Fry Sauce (House of Tsang Classic Sauce)
2 T. olive oil

Step 1: Cover noodles with Very Hot tap water. Stir to separate and let soak for 25 - 30 minutes.

Step 2: About 10 minutes before you want to eat, in a large skillet or wok, cook chicken in
 1 - 2 Tbl. of olive oil over medium high heat. Add frozen vegetables, and cook 3 - 4 minutes. Drain noodles and add to skillet. Cover with 1/2 bottle of sauce. Cook until vegetables and noodles are warm. 3 - 4 minutes.***You can add fresh vegetables to this if you would like: red and green peppers, broccoli etc.

Label: Noodle Stir Fry. Thaw. Cover noodles with Very Hot tap water.  Stir and separate and let soak for 25-30 min. Cook chicken in 1-2 TBS olive oil over medium high heat. Add vegetables and cook 3-4 minutes. Drain noodles and add to skillet.  Cover with sauce.  Cook until vegetables are warm. 3/31/16

Pineapple Chicken Burritos

5 boneless chicken breasts
1 20 oz can crushed pineapple, drained
1 15 oz can black beans, rinsed and drained
2 cups medium salsa

2 cup cooked rice
6-10 burrito sized flour tortillas
1 10oz can green enchilada sauce
1 cup shredded cheddar/monterey jack blend

Label: Pineapple Chicken Burritos. Thaw in fridge the night before. Place in crock pot and cook on low for 6-8 hours. Remove chicken from crock pot and shred. Mix chicken back in crock pot and add cooked rice. Preheat broiler. Fill tortillas with mixture. Place in greased 9x13 pan. Pour enchilada sauce on top of the burritos. Top with cheese. Place the pan on a middle rack under the broiler until the cheese is melted, about 3 minutes.

Crock Pot Chicken Fajitas

4-6 chicken breasts
1/4c fajita seasoning
1/2 cup of chicken broth (turkey broth or water work also)
3 peppers cut into strips
1/2 large onion cut into strips
10-12 small tortillas

Place all ingredients in a crock pot on low for 4-5 hours.


Label: Crock Pot Chicken Fajitas. Thaw in fridge the night before. Place all ingredients in crockpot and cook on low for 6-8 hours. Serve with tortillas, and condiments of your choice. 3/31/16

Chicken Cacciatore

6-8 chicken breast
1 can of tomatoes
1 8-oz. can tomato sauce
1 t. salt
1 t. pepper
2 t. oregano
1 t. basil
1/2 t. celery seed
1 bay leaf
2 T. dried onions
1 t. garlic salt

Label: Chicken Cacciatore. Add all to crock pot.  Cook on Low for 6-8 hours or on High for 2 1/2-4 hours.  Serve over rice. 3/31/16

Teriyaki Salmon and Broccoli Bowls

courtesy of http://damndelicious.net/2015/06/01/teriyaki-salmon-and-broccoli-bowls/

Ingredients:
1 cup white rice
1 Tbsp cornstarch
1/4 cup soy sauce
1/4 cup brown sugar, packed
3 cloves garlic, minced
1 Tbsp freshly grated ginger
2 Tbsp honey (optional)
6 salmon fillets (2 fillets/servings come in each one pouch)
12 ounces broccoli florets, 3 cups

Label: Thaw salmon fillets. Rinse and pat dry. Rub olive oil on both sides of fillets. Place in baking dish. Drizzle each fillet with the Teriyaki Sauce (1-2 Tbsp ear fillet). Bake on 350 for 20 minutes. Meanwhile cook rice and steam broccoli. Serve salmon with rice and broccoli.

Label sauce: In a small bowl, whisk together cornstarch and 1/4 cup water, set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened, about 1 min. Let cool to room temperature.

Homemade Pizzas

Pizza Dough:

2 1/2 to 3 cups flour

1 package active dry yeast

1/2 tsp salt 

1 cup warm water (120-130F)

2 T olive oil

Combine 1 1/4 c flour, yeast, and salt in mixer; add warm water and oil. Beat on low speed for 30 seconds, scraping bowl. Beat on high for 3 mins. Stir in as much of the remaining flour as possible. Knead until moderately stiff dough that is smooth and elastic (6-8 mins). Cover and let rest for 10 mins.  Spread into a 15 inch pizza pan, let rest 10 minutes, top and bake @ 400 for 15 minutes or until done.  May also divide dough and use for two 12 inch pizzas, individual mini pizzas or calzones.  For calzones, poke holes in top of dough, seal edges with a fork, and brush with egg wash. 

Labels (24): Thaw dough (in plastic) in warm spot on counter for 4-6 hours. Spread into a 15 inch pizza pan, let rest 10 minutes, top, and bake @ 400 for 15 mins or until done. May also divide dough and use for two 12 in pizzas, mini pizzas or individual calzones (for calzones, poke holes in top, seal edges with fork, and brush with egg wash). 

Apricot Chicken

5 chicken breasts
1/2 C. apricot jam
1 bottle Russian Dressing
1 packet lipton onion soup

Step one:
Mix jam, dressing and onion soup in a bowl. 

Step two:
Put chicken in the Crockpot and pour remain ingredients over top.

Cook on low for 4-6 hours

Serve over rice

Label: Apricot Chicken: Pour into Crockpot and cook on low for 4-6 hours.  Serve over rice

Ham and cheese Hawaiian Sliders

24 Slices of deli honey ham

6 Slices of swiss cheese, cut into fourths

1/3 cup Mayonnaise

1 tablespoon Poppy seeds

1 1/2 tablespoons Dijon mustard

1/2 cup Butter melted

1 tablespoon Onion Powder

1/2 teaspoon Worcestershire sauce

2 packages (12 count) KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

Step 1

Cut rolls in half and spread mayo onto 1 side of the rolls. Place a slice or two of ham and slice of swiss cheese in roll. Replace the top of the rolls and bunch them closely together into a baking dish.

Step 2

In a medium bowl, whisk together poppy seeds, dijon mustard, melted butter, onion powder and worcestershire sauce. 

Step 3

Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes.

Step 4

Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.

Label:  Ham and Cheese Sliders:  Thaw. Melt butter and add rest of ingredients to melted butter. Pour over rolls and let sit for 10 min. Bake covered at 350 for 10 min, uncover and bake for an additional 2 min.

Ranch Burgers

2 pounds lean ground beef
1 package ranch dressing mix
1 egg, lighlty beaten
3/4 cup crushed saltine crackers
2 Tbsp minced onion

Grill on high heat for 5 minutes on each side or until done. 
Label: Ranch Burgers Grill on high for 5 minutes each side or until done. 3/31/16