Roasted Beet Salad

Roasted Beet Salad
Recipe from Spilling the Beans
Serves 4 to 6

1/4 Cup pecan pieces or halves, toasted
1 1/2 lb beets, about 3 medium
1/2 Cup wild (or brown) rice
1 to 2 chard or kale leaves, tough rib removed and remainder chopped
2 Green onions, sliced
1 Cup cooked chickpeas or half of 19 oz can, rinsed and drained
5 oz soft goat cheese (or feta)
(can also add boiled eggs and/or chopped pistachios)

Dressing:

1/3 Cup olive oil
2 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
2 Tbsp maple syrup
1 Garlic clove, crushed
Salt and pepper to taste

Preheat the oven to 425.  Scrub the beets and wrap them individually in tin foil.  Place on a rimmed sheet and bake until tender when pierced with a knife, 1 to 1 1/2 hours.  Remove from the oven and let cool.  When cool enough to handle, slip the skins off the beets (or leave them on if they're thin), and cut the roast beets into bite-sized chunks.

Bring the rice to a boil in a medium saucepan with 2 cups of water.  Turn down to a simmer, cover, and cook for 35 minutes.  Turn the heat off and let the rice rest covered on the stove for another 10 minutes.  At this point some but not all of the rains will have split open. If you prefer all the grains open, let it rest for another 5 to 15 minutes.  Drain and let cool.

To make dressing:
Combine the dressing ingredients in a small jar and taste for seasoning, it will be a little sweeter than most vinaigrettes.  In a medium bowl, toss the beets, chard, onions, chickpeas, cooled rice, and dressing.  Transfer to a shallow dish or platter and chill until ready to serve.  Scatter with pecans and bits of goat cheese right before serving.

Tilapia with Cilantro Cream Sauce

Tilapia (or Salmon) with Cilantro Cream Sauce
(or use other white fish)
Serves 4

1 1/2 lbs tilapia fillets
1 Tbsp melted butter
Salt and pepper
1 Tbsp olive oil
2 clove garlic, finely minced
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1 cup heavy cream
1 Tbsp lime juice
1/2 Tbsp white winegar
Salt and pepper, to taste

Rice (brown and wild rice are my favorite), cooked
Vegetables (such as green beans, yellow squash, carrots, red pepper), in small cubes and cooked

Heat oil in a small saucepan over medium heat; saute the garlic and onion for 1 to 2 minutes.  Add cream and bring to a simmer.  Simmer for about 3 to 4 minutes to reduce slightly.  Stir in cilantro, lime juice, and salt and pepper to taste.  Simmer for about 1 minutes longer.  Set aside or refrigerate until nearly serving time.

Heat oven to 375.  Line a baking pan with foil; spray with nonstick cooking spray.  Brush fillets lightly with butter; arrange in baking pan.  Sprinkle lightly with salt and pepper.  Bake the fish for 20 to 25 minutes, or until the tilapia is cooked through.

Arrange rice on plate.  Place fish and vegetables on top.  Drizzle with cream sauce.

Avocado Mango Salsa

*picture stolen from somewhere online

Avocado Mango Salsa

Recipe from allrecipes.com

1 Mango, peeled and diced

1 Red bell pepper, seeded and diced

3/4 Cup chopped red onion

1 Tbsp white sugar

1 Tbsp olive oil

2 Tbsp white wine vinegar

1 Avocado, peeled and diced

1 tsp salt

(I added about 2 tsp lime juice)

Toss together mango, bell pepper, onion, sugar, oil, and lime juice. Gently fold in avocado. Season with salt.

Cucumber Dill Sauce

*We ate this with an open-faced salmon burger with sharp cheddar cheese and lettuce.

Cucumber Dill Sauce
Recipe from The Good Housekeeping Illustrated Cookbook

1 8-oz container sour cream
1 medium cucumber, peeled and chopped
1 tsp dill weed
1 tsp sugar
3/34 tsp salt
1/8 tsp pepper
lemon juice (1/2 of a lemon) (our addition ro recipe)

In small bowl with spoon, mix all ingredients together. Serve with fish.

Mom's Seven Layer Dip

Mom's Seven Layer Dip
Recipe from Mom

1 can refried beans (add a little water if too thick)
1 carton avocado or guacamole dip (I found an easy recipe online)
1 pint sour cream
1 pkg taco seasoning mix
Sliced green onions
Sliced black olives
Diced tomatoes
Grated cheese

Mix together sour cream and taco seasoning in a bowl. Layer in an 8x8 glass pan: Refried beans, guacamole dip, and then sour cream/taco seasoning mix. Sprinkle with finely grated cheese. Garnish with olives, tomatoes, and sliced green onions. Refrigerate until ready to serve.

Fudge Sauce

Fudge Sauce
Recipe from Liz Cox

2 cups sugar
1/4 cup cocoa
3 Tbsp flour
1/4 cup butter
1 can evaporated milk
1 tsp vanilla

Mix together and bring to boil. Stir for 3-4 minutes. Serve over ice cream, brownies, etc.

*Can put in a glass container and refridgerate to save for later...heat up in microwave before serving.

Crispy Coconut Chicken Fingers

Crispy Coconut Chicken Fingers
Recipe from Our Best Bites blog

12 chicken tenders (more or less) (I cut up 4 chicken breasts)
1-2 eggs (start with 1 and crack another if you run out)
1/2 c. flour
1 c. sweetened coconut flakes
1 c. panko breadcrumbs
1 1/2 tsp. garlic powder
3/4 tsp salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (or can leave out for non-spicy eaters)

Preheat oven to 450. Give coconut a rough chop so its about the same size as the Panko breadcrumbs. Combine coconut, panko, and spices to a bowl and mix well. Place the flour in another shallow bowl and the egg, beaten, in another bowl. Dip chicken in flour, then egg, then panko mix. Place chicken pieces on a foil lined baking sheet that has been sprayed with non-stick cooking spray. (Optional: you can drizzle with olive oil on top to help crisp nicely).

Bake for about 20 minutes or until juices run clear. If they are smaller chicken tenders, try 15 minutes...if larger try 25 minutes. Watch closely so they don't overcook. The coconut will be nice and golden but will still be light in color. Dip in sweet 'n sour sauce (a recipe I used below).

Sweet 'n Sour Sauce
Recipe found online somewhere

*Alright, I'm putting on two recipes for this because there was a basic one I found but I decided to use a slightly different version. It was really good with the chicken but it may be too potent to use with other things in my opinion.

1st Recipe (the basic one...I didn't use)

3/4 c. white sugar
1/3 c. white vinegar
2/3 c. water
1/4 c. soy sauce
1 Tbsp. ketchup
2 Tbsp. cornstarch

Place sugar, vinegar, water soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

2nd Recipe (one I used)

1/4 c. brown sugar
1/2 . white sugar
1/4. c. pineapple juice
1/4 c. soy sauce
1/4 c. ketchup
2 Tbsp. cornstarch

Dissolve cornstarch and pineapple juice until dissolved. Add in all ingredients to saucepan and bring to a boil. Stir continuously until mixture has thickened.

Jalapeno Poppers and Essence Seasoning Recipe

*This can take a little time to make (especially if you don't have the Essence on hand) and definitely dirties a decent amount of dishes. But these were really good...that coming from someone who isn't big into jalapenos. My husband loves jalapenos and thought this was great.

Jalapeno Poppers
Recipe from foodnetwork.com

12 Fresh jalapeno peppers (halved lengthwise, stemmed, and seeded)
6 Ounces cream cheese, softened
1 1/2 Cups Monterey Jack or mozzarella cheese, grated
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less to taste
2 Large eggs
2 Tablespoons milk
8 teaspoons Essence (or recipe below)
1 Cup Panko breadcrumbs
1/2 Cup flour

Preheat oven to 350. In a bowl, cream together cream cheese, Monterey Jack cheese, cumin, and cayenne. In another bowl, beat together eggs, milk, and 2 teaspoons Essence. In a shallow dish, combine breadcrumbs and 4 teaspoons Essence. In another dish, combine flour and remaining 2 teaspoons Essence. Fill jalapeno pepper halves with cream cheese mixture. One at a time dredge in flour, dip into egg mixture, then dredge in breadcrumbs, pressing to coat. If necessary, repeat the process. Place the coated jalapeno peppers, cut side up, on a lightly greased baking dish and bake until the filling is runny and crust is golden, about 30-40 minutes.


Essence (Emeril's Creole Seasoning)
(Makes more seasoning than is needed for above recipe)

2 1/2 Tablespoons paprika
2 Tablespoons salt
2 Tablespoons garlic powder
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne pepper
1 Tablespoon oregano
1 Tablespoon thyme

Mix together.

Chicken Katsu

Chicken Katsu (and sauce)
Recipe somewhere online

Chicken thighs, de-boned
1-2 Eggs, beaten
Panko bread crumbs or Corn Flake/Rice Krispy crumbs
Oil (for deep frying)

Cut off any access fat to the chicken if needed. Lightly pound into 1/2 inch thickness. Dip, not soak, the chicken into egg batter. Lay the chicken in the breadcrumbs and be sure to coat them. Get your wok or large skillet heated with the cooking oil. Once the oil is hot and sizzling, slowly drop the chicken pieces into the pan. Use the sides of the pan to drop the chicken in to avoid oil splattering. Remove chicken pieces once they are a golden brown color on both sides. Also check by making a small slit with a knife to see if pink inside. Serve on bed of lettuce for good looks (which I obviously didn't do).

Katsu Sauce

1/3 Cup ketchup
1/4 Cup Soy sauce
1/4 Cup sugar
2 teaspoons Worcestershire sauce
1/4 teaspoon ground red pepper (or cayenne)

Pour the ingredients into a sauce pan. Mix together and bring to a boil. Serve on the side as a dip for the chicken or lightly spoon over chicken.

Lime Chicken Linguine with Cilantro Cream Sauce

*Original recipe has baked zucchini under the chicken but I left it out because I didn't have any on hand. But I'll leave it on this recipe in case I ever want it. I also just diced a tomato and added it on top instead of using cherry tomatoes mixed with the pasta.

Lime Chicken Linguine with Cilantro Cream Sauce
Recipe from AllRecipes.com

Chicken

1/4 cup lime juice
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 skinless, boneless chicken breast halves

Whisk together 1/4 cup lime juice, garlic powder, cumin, salt, and pepper in a large bowl; add the chicken breasts. Cover and refrigerate 1 to 2 hours, turning the chicken occasionally. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken breasts, turning once, until no longer pink in the center and the juices run clear, about 20 minutes.

Linguine

1 (8 ounce) package linguine
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
8 cherry tomatoes, quartered

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Transfer linguine to a large mixing bowl; add 2 tablespoons olive oil, the Parmesan cheese, and the quartered cherry tomatoes; toss until the pasta is evenly coated in oil.

Zucchini (optional)

1 tablespoon olive oil
1 large zucchini, quartered lengthwise
1 tablespoon olive oil
3 tablespoons butter

Preheat oven to 425. Lie the zucchini on a baking sheet. Coat the zucchini with 1 tablespoon olive oil with a pastry brush. Place zucchini on middle rack in the oven, and bake, turning every 5 minutes, until nicely browned, 15 to 20 minutes.

Sauce

1/2 cup fresh cilantro, chopped
3 cloves garlic, minced

1/4 cup white wine (I substituted with more chicken broth)
1/4 cup chicken broth
2 tablespoons lime juice
1/2 cup heavy cream or half and half
1 bunch green onions, thinly sliced

Melt the butter in a saucepan over medium heat. Add the cilantro and garlic, cook and stir 1 minute. Pour in the wine, chicken broth, and 2 tablespoons lime juice, and return to a simmer. Transfer the mixture to a blender and blend until smooth. Return the mixture to the sauce pan and stir in the cream and green onions; bring to a boil and remove from heat.


*It was a little hectic when I was cooking this because I was doing everything at the same time (I was on a timed schedule and had to be somewhere that night). So, here's the sum up of the order in which to cook this meal.

When cooking entire meal

1. Marinate chicken 1-2 hours beforehand.
2. Start cooking pasta, slice and bake zucchini, and start frying chicken at the same time (all take about 15-30 hour.)
3. Add other ingredients to pasta after cooked.
4. Make sauce.

Sun Dried Tomatoes

Sun Dried Tomatoes
Recipe from somewhere online

Tomatoes (Roma recommended)
Salt

Slice tomatoes lengthwise. Place on cookie sheet lined with parchment paper, so they don't overlap each other. Lightly salt tomatoes (or maybe try add some seasonings to them). Place in an oven at 200 or the lowest setting oven will allow. Bake for 6 hours. Let cool and store in bag until ready to use.

Hayden's Coconut Syrup

Hayden's Coconut Syrup
Recipe from Karen Cope

1 Can sweetened condensed milk
1/2 teaspoon coconut extract
water to desired consistancy

Mix or blend ingredients together. Serve over pancakes, waffles, or french toast.

Magleby's Syrup

Magleby's Syrup
Recipe from Jackie Williamson

*Warning, makes a lot.

1 Cup melted butter
1 cup buttermilk
2 Cups sugar
2 Tablespoons light corn syrup
2 Tablespoons vanilla
1 Tablespoon baking soda

In a 5-quart saucepan bring butter, buttermilk, sugar, and corn syrup to a full boil. Then add the vanilla and baking soda. Mix and serve over pancakes, waffles, or french toast.

Chocolate Brownie Waffles

Chocolate Brownie Waffles
Recipe from The Finlinsons (but my mom makes these too)

1 Cup melted butter
1 1/2 Cups sugar
4 Lightly beaten eggs
1/2 Cup cocoa
2 Cups flour
2 teaspoons vanilla

Heat a waffle iron. Mix all ingredients together, careful not to overbeat. Use approximately 1/3-1/2 cup batter for each waffle area. Pour into sections of waffle iron and cook through, better if not overcooked.

Sauce

4 Cups powdered sugar
1/2 Cup melted butter
3 Tablespoons cocoa
1 teaspoon vanilla
Milk to make pourable
(my mom adds a few drops of mint extract)
Mix together to desired thickness.

Tastes AMAZING with vanilla ice cream and whipped cream on top.

Yummy Salsa

Yummy Salsa
Recipe from Macie Finlinson

1 Can corn, drained
1 Can black beans, drained & rinsed
1 Bunch cilantro, chopped
1 Bunch green onion, chopped
4-6 Medium tomatoes, diced
1-2 Avocados, diced
1 Envelope "good seasonings Italian dressing" made according to package directions.

Mix everything well and stir in the dressing. Add avocados right before serving. Serve with chips, salsa or quesadillas.

Bajio's Shrimp Tacos

Bajio's Shrimp Tacos
Recipe from Jackie Williamson

Assembly:

Tortillas
Cheddar cheese
Cooked shrimp
Fresh lime juice
Mango Salsa

Shrimp

2 Lbs. frozen medium shrimp
1/2 Cup butter
1 Cup honey
2 Tablespoons seasoned salt or lemon pepper

Thaw shrimp and cut in half. Melt butter and stir in honey and seasoned salt/lemon pepper. Heat 1/4 cup sauce in a frying pan until bubbly and then add about 3/4 shrimp to pan, stirring until shrimp is cooked through.

Mango Salsa

1 Mango
1/2 Cup red onion, chopped
2 Tablespoons Cilantro
1 teaspoon sugar
1/2 Lime's juice
1/8 teaspoon chili powder

Cafe Rio Salad (Copycat Recipe)

Cafe Rio Salad (copycat recipe)

Tortillas (Costco, working on homemade version)
Cheddar Cheese (thinly shredded if possible)
Cafe Rio Rice
Cafe Rio Black Beans
Cafe Rio Sweet Pork or Chicken
Lettuce (NOT iceberg, use leafy green or Romaine)
Pico de Gallo (basic tomato, onion, cilantro)
Guacamole (optional)
Sour cream (optional)
Tortilla Strips (in produce section or can get at Bajio)
Parmesan cheese (Cafe Rio uses a Mexican Cheese called Casero)
Cafe Rio Cilantro Ranch or Vinegarette dressing

Cook uncooked tortilla and sprinkle cheese on cooked side and let melt while other side cooks. Add beans, rice, pork, then lettuce and a little scoop of pico de gallo. Add guacamole and sour cream. Add crushed tortilla chips or strips, a shake of Parmesan cheese, and top with a few cilantro leaves. Pour on dressing.

*Tip: I felt like I spent all day in the kitchen to make this. The only ways I can think of cutting kitchen time (or at least feeling like it) would be to let pork marinate overnight, don't NEED the homemade guacamole and pico de gallo although they are good. The dressings, rice, and probably the beans could be done earlier in the day.

*Tip: Some food make bad left overs. If items are stored in separate containers and not pre-mixed into the salad it makes GREAT leftovers. Feel free to make more than less.

SWEET PORK
Recipe from favfamilyrecipes.blogspot.com (with my changes)

(Try a simpler sweet pork recipe here. Not Cafe Rio...but very good!)

2 pounds pork
3 cans Coke (I used orange juice)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can 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.


CAFE RIO CHICKEN
Recipe from kalynskitchen.blogspot.com

1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic (minced)
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred chicken and cook 1 additional hour.

CILANTRO-LIME VINAGARETTE DRESSING
Recipe from Cookingwithkaryn.blogspot.com

3 Tbsp vegetable oil
3 Tbsp olive oil
1/4 c. fresh chopped cilantro
2 Tbsp lime juice
2 cloves minced garlic
1 tsp sugar
1 Tbsp vinegar
1 small jalepeno, seeded & diced

Combine in blender or food processor.


CREAMY LIME-CILANTRO DRESSING
Recipe by Ourbestbites.com

1 pack (1oz) Hidden Valley Ranch Dressing Mix (buttermilk or regular)
1C mayo
1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa (La Costena or Hernandez Brand)
hot sauce

Place milk, mayo, ranch mix, and juice the lime you should get about 2T juice. Blend. Toss in the garlic, cilantro and green salsa. Blend. Sample it and add hot sauce to taste. Refridgerate and let thicken.

CILANTRO-LIME RICE
Recipe from favfamilyrecipes.blogspot.com

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.


BLACK BEANS
Recipe from favfamilyrecipes.blogspot.com

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. Very good, even though it's not "traditional Cafe Rio"