Making It Again

 

I made this recipe again so I could get a better picture than the last time I had blogged it (which you can find here). This really is a recipe that hits the spot. You can use any type of cheese you like. My husband likes Pepper Jack and I used Cheddar. Good stuff either way!

 

Loaded Chicken

Ingredients

6 boneless, skinless chicken breasts
Teriyaki marinade
2 small containers or 1 large container sliced mushrooms
1 sweet onion (such as Vidalia or Texas Sweet), thinly sliced
Bacon, cooked until crisp (1-2 slices per chicken breast, depending on preference)
Cheese, sliced or shredded (Pepper Jack, Monterey Jack, Cheddar, Swiss, etc.)

Directions:

Marinate chicken breasts in Teriyaki marinade (at least one hour or up to 12 hours).

Place marinated chicken breasts on a foil-lined jelly roll pan and broil on high for 6-10 minutes per side, or until cooked through, no longer pink, and juices run clear.

While chicken is cooking, saute mushrooms and onion in 1 tbsp. olive oil or butter.

Remove chicken from broiler and pile mushrooms, onions, bacon, and cheese on top. Broil an additional 1-2 minutes, just until the cheese is nicely melted.

Source: This recipe is inspired by Wingers restaurant.

Notes: The Wingers menu says they grill their chicken breasts. You can do that, if you prefer. You can also crumble the bacon rather than keeping it in whole slices.

 

 

Everyone Has Copied This...Here's Our Version

 

We originally posted these recipes here (along with many, many more!), but here is our streamlined "best of the best" post after we have had years to make this, re-make it, and narrow down our favorites.

Cafe Rio/Costa Vida Salad

Ingredients:

Tortillas (preferably the uncooked ones that you cook yourself)
Shredded Cheddar or Mexican Blend Cheese
Black or pinto beans
Rice (favorite recipes to choose from below)
Sweet pork, beef, or chicken (recipes below)
Romaine lettuce, chopped or shredded
Tortilla strips
Cilantro sprigs
Guacamole
Pico de gallo or salsa
Limes, cut into wedges
Creamy tomatillo dressing
Parmesan or cotija cheese, finely grated or crumbled

Directions:

Warm or cook tortillas (if using uncooked ones). Top tortillas with shredded cheese followed by beans, rice, meat, lettuce, dressing, and toppings of choice.

Source: I got some of these from my sister-in-law years ago and some of them we found all over the internet. It was so long ago that I no longer have the sources.

Notes: This is kind of an elaborate meal to throw together, but for a big family dinner, it is awesome. If you are making it for your immediate family, the leftovers will be a blessing for days to come. This makes way more than my family can eat before it spoils, so I often make the leftovers into burritos which I freeze for a rainy day.

Cafe Rio/Costa Vida Sweet Pork

Ingredients:

1 pork roast (3-5 pounds)
20 oz. Coke (not diet)
1 cup brown sugar
1 bottle taco sauce
1 tablespoon ground cumin
2 tablespoons bottled or fresh minced garlic
Salt and pepper, to taste

Directions:

Place pork in slow cooker. Pour Coke over pork roast followed by brown sugar, taco sauce, ground cumin, minced garlic, and salt and pepper, to taste.

Cover and cook on low for 6 hours. Shred pork roast. Stir to coat pork in sauce. Cover and continue to cook on low for another hour or more until you are ready to assemble your salads.

Source: I got this from my sister-in-law. I changed it slightly (mostly just simplifying the directions).

Notes: Perfection. This is spot on to the sweet pork you get at Costa Vida or Cafe Rio.

Just Like Cafe Rio Cilantro Ranch Dressing/Creamy Tomatillo Dressing

Ingredients:

1 packet traditional Hidden Valley Ranch mix (not buttermilk)
1 cup mayonnaise
1 cup buttermilk
2 tomatillos, husks removed, cut into quarters
1 bunch fresh cilantro
1 clove garlic, roughly chopped
Juice of 1 lime (1-2 tbsp bottled, if fresh is not available)
1 jalapeno (remove seeds for less heat, keep seeds if you like things spicy)

Directions:

Place all ingredients together in a blender. Mix until well blended. Refrigerate until ready to serve.

Source: I found this online a few years ago on another blog. I don't remember the particular site, however.

Notes: This dressing is so spot on. It tastes almost exactly like what you get in the restaurant. Be careful though. This makes a lot, and as you can see, it's not low fat!

Kinda Like Cafe Rio Chicken

Ingredients:

1 (8 oz.) bottle of Kraft Zesty Italian Dressing
1 tbsp Chili Powder
1 tbsp Cumin
3 cloves garlic, minced
5 lbs chicken breasts

Directions:

Place the chicken breasts in a slow cooker. Pour the dressing over the top of the chicken. Add the chili powder, cumin, and garlic. Cook on low for 6-7 hours (high for 4-5 hours), shred meat and then cook an additional hour. Serve with tortillas, shredded cheese, and whatever garnishes you like.

Source: I found this on a blog--but I can't remember which blog!

Bajio's Chicken Chile

Ingredients:

5 chicken breasts
1/2 cup salsa
1 tbsp cumin
1/2 cup brown sugar (more, to taste, if desired)
1 (4 oz) can diced green chiles
6 oz Sprite (1/2 can)

Directions:

Combine all ingredients in a slow cooker. Cook on low for 5-6 hours. Remove chicken and shred. Return to slow cooker and cook for an additional hour. Thicken the juices with a little cornstarch mixed in water.

Serve with flour tortillas, lettuce, cheese, black beans, and any other desired taco fixings.

If you want it spicier, rather than sweeter, add more diced green chilies.

Source: Found on the blog "Your Homebased Mom." Found here.

Cafe Rio Beef

Ingredients:

1 (3 lb) beef roast
1 can green chile sauce
1 can beef broth
1 small can tomato sauce
1 tbsp cumin
1/2 onion, sliced
3 cloves of garlic, minced

Directions:

Place chuck roast in a slow cooker. Pour green chile sauce, beef broth, and tomato sauce over the top. Add cumin and garlic. Cut an onion in half and place full onion rings over the top of the roast to add flavor. The onions will be removed and discarded when the roast is cooked. Cook on low for 8-9 hours or until the meat shreds easily.

Source: Darn it, this was again found on a blog that I now don't remember the name to.

Lime Rice

Ingredients:

2 tbsp butter
1 yellow onion, chopped
4 cloves garlic, minced
6 2/3 cup water
8 tsp chicken bouillon (or 3-5 cubes chicken bouillon)
1/2 bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chiles (4 oz)
1 tbsp lime juice
1 tsp lime zest
1 tbsp sugar
1/2 tsp pepper
3 cups rice

Directions:

Saute butter, onion, and garlic in a saucepan. In a large pot, bring the water, bouillon, cilantro, cumin, green chiles, lime juice, lime zest, sugar, pepper, and rice to a boil. Once it comes to a boil, stir in the onion and garlic mixture. Reduce heat and simmer on low for 15-20 minutes (or until the liquid has been absorbed by the rice and it is tender).

Source: Again, I found this on a blog but I can no longer remember which one.

Cafe Rio Sweet Rice

Ingredients:

1/2 - 1 tbsp oil
1 1/3 cup white rice
1/2 white onion, chopped
3 cup chicken broth
1/2 bunch fresh cilantro
1/4 - 1/2 cup white sugar

Directions:

Drizzle oil in bottom of fry pan. Saute chopped onion until translucent. Add the chopped cilantro (no big stems) and saute a minute more. Add the rice cooking until it is light brown (being careful not to burn). Combine the chicken broth and the sugar, letting sugar dissolve. Then stir into rice until combined. Bring to a boil. Cover and let cook on low, until rice is done, about 25-30 minutes. Fluff with fork before serving.

Source: This was given to my Mom by her friend, Karrie. She probably found it on a blog online somewhere!


Bajio Sweet Rice

Ingredients:

1 tbsp. vegetable oil
1 white onion, chopped
1/2 bunch fresh cilantro
1 1/3 cups white rice
3 cups chicken broth
1/4-1/2 cup granulated sugar

Directions:

Heat oil in pan. Add chopped onion and cook until translucent (about 3-5 minutes).

Combine the chicken broth and sugar. Stir until sugar is dissolved.

Add rice to onion in pan. Saute for about 1 minute. Add chicken broth mixture. Stir to combine. Bring to a boil.

Cover and reduce heat to a simmer. Cook for 20-25 minutes, or until rice is done. Fluff with a fork before serving.

Source: I don't remember where I got this from.

Cilantro-Lime Rice

Ingredients

1 cup long-grain white rice
Coarse salt
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove

Directions:

In a medium saucepan, bring 1 1/2 cups water to a boil.  Add rice and 1/ teaspoon salt; cover, and reduce to a simmer.  Cook until water is absorbed and rice is just tender, 16-18 minutes.

Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth.  Stir into cooked rice, and fluff with a fork.

Source: Everyday Food, April 2008. You can find it here.

Notes: You can add sugar to this to make it sweeter (like the rice at Costa Vida/Cafe Rio). Start with one tablespoon and taste. Add more sugar, a tablespoon at a time to match your preference.


Black Beans

Ingredients:

1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 tsp ground cumin
2 tbsp olive oil
1 1/2 tsp salt
2 tbsp fresh chopped cilantro

Directions:

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until it is fragrant. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving, stir in the cilantro.

Source: Another unknown blog!

Sarah's Shortcut Guacamole

Ingredients:

4-6 avocados
Garlic salt, to taste
Onion powder, to taste
Ground cayenne pepper, to taste
Ground cumin, to taste
Lime juice, to taste
Bree's Blender Salsa, Pico de Gallo, or favorite store-bought salsa or Pico de Gallo

Directions:

Mash avocados with a fork. Stir in garlic salt, onion powder, ground cayenne pepper, ground cumin, and lime juice until well blended. Fold in salsa or Pico de Gallo.

Source: Me.

Notes: Sometimes you just don't feel like following a recipe. These are the basic flavors required to make a yummy guacamole. Just add as much or as little to suit your tastes. I like adding in a prepared salsa rather than just cut up tomatoes because it skips a step--you get all of the flavors and ingredients of the salsa (onions, cilantro, jalapeno, etc.) without having to add those ingredients separately to your guacamole.

Taking the Easy Way Out

This year, we were in the middle of moving out of our house and into a new one right around my birthday, so I really didn't have the time or energy to bake myself a birthday cake. My son picked me out a cute cake at the grocery store (a pink and purple princess cake, awwww). However, I also saw these and since they were only about $3 each, I got one for each of my boys as well. They were so cute and I loved the idea because you could easily duplicate it at home.

In fact, it took me back to a cake decorating contest we had for an Family Home Evening activity in one of my single's wards years ago. We were give plain white cakes, frosting, and food coloring and given the task of decorating cakes. One girl cut her cake into pieces and created the cutest hot dog cake with fries and ketchup. I thought it was so creative. I can copy things, but I definitely can't come up with ideas like that on my own.

The fries here were made from simply cutting pound cake into slices and providing a dollop of red frosting for the ketchup to dip them in.

Surprising Sundae Combination

 

This has been a family favorite for a long time. It was first posted here. Each time I make it, I am surprised by how well these crazy ingredients fit together. You wouldn't think these ingredients would pair well, but they really, really do. Be careful, this is addicting and you will want seconds.

Asphalt Sundae

Ingredients:

Mint chocolate chip ice cream
Oreo cookies, coarsely crushed
Caramel ice cream topping
Whipped cream

Directions:

Sprinkle a little crushed Oreos on the bottom of a sundae glass. Place one scoop of ice cream into the sundae glass on top of the Oreos. Top with additional crushed Oreos. Top with another scoop of ice cream. Top with whipped cream, caramel topping, and finally some more crushed Oreos.

Source: Wingers restaurant serves something similar in an ice cream pie form. I just used the same ingredients and simplified it.

Notes: This is such a quick dessert to throw together, but it is fantastic. You can also use a little caramel syrup in between the two ice cream scoops if you crave more caramel.

 

Good Use for Garden Tomatoes and Basil: Part 2

I've said it before and I will say it again, pasta never gets old for me. I never tiring of trying out a new recipe. So yummy! My ultimate comfort food.

Here is another recipe I found that helped me to use up some of my mom's garden tomatoes. It is a recipe straight from the Olive Garden website. Did you know that they actually share many of their recipes online? You should check it out! Click here.

Capellini Pomodoro

Ingredients:

14 oz capellini pasta (angel hair)
8 medium tomatoes, cut into 1/2" pieces
11 fresh basil leaves, chopped
2 cloves garlic, chopped
6 Tbsp olive oil
Salt and freshly ground pepper, to taste


Directions:

Cook capellini pasta according to package directions.

Mix diced tomatoes, chopped basil, garlic, and oil. Season with salt and pepper.

Drain pasta. Toss pasta with tomato mixture in a saute pan and heat throughout.

Serve immediately.

Source: Olive Garden website. You can find the recipe here.

Notes: I used a whole pound of pasta here. Who are we kidding? I'm not going to measure out. I also used a pasta spoon to scoop the pasta directly into the tomato mixture and skipped heating it in a saute pan. Because, really, the tomato mixture isn't meant to be cooked. You just don't want it to make the pasta cold when you toss the two together. However, if you take the pasta directly from the hot water that it cooked in straight to the tomato mixture, it will be just the right temperature.

Again, add Parmesan or leave it off. It's great both ways!

This is just so good!

A Recipe You Should Make More Than Once

I actually made this recipe for my birthday a few years back (and posted it at that time...you can find the original post here).

However, this recipe is just so good, that it deserves to be highlighted again.

Macaroni Grill Chicken Scaloppine (My version)

Ingredients:

Lemon Butter Sauce (my version):

1 cup whole milk or 1 can evaporated whole milk
1/2 cup lemon juice
1 stick butter
Salt and pepper, to taste
1 tablespoon capers, drained

Chicken and Pasta:

8 (3 ounce) chicken breasts, pounded thin
Oil and butter for sauteing chicken
3/4 cup flour, seasoned with salt and pepper, for dredging
6 ounces pancetta (I used prosciutto instead of pancetta because that's what Macaroni Grill uses)
12 ounces mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
1 pound cappellini pasta, cooked
Chopped parsley, for garnish, if desired

Directions:

To make the sauce:

Melt butter in a saucepan. Remove from heat, and allow to cool slightly. Using a wire whisk, very slowly add whole milk or evaporated milk and lemon juice. Then simmer over low heat until completely heated. Season with salt and pepper. Add capers. Remove from heat and keep warm.

To make the chicken and pasta:

Heat a small amount of oil and two tablespoons butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until browned and cooked through. Remove chicken from pan and add pancetta or prosciutto, mushrooms, artichoke hearts, and capers. Heat until mushrooms soften and are cooked; add chicken back to pan.

Cook pasta according to package directions.

To serve:

In a large serving bowl or platter, toss pasta, chicken mixture, and sauce all together. Forget the parsley because you almost always forget to add the parsley garnish anyway! Serve!

Notes: My only warning with using milk instead of the traditional cream in the sauce is that you can't add the milk while the butter is super hot, otherwise the milk will curdle. If this happens, I suggest adding a little cornstarch, and then bringing the sauce to a low boil to thicken the mixture. The cornstarch thickening the sauce will help the sauce look smoother, and it will coat the pasta better. However, if you use evaporated milk, you won't have to worry about it curdling.

I pounded the chicken thin and cut it into medallion-sized pieces. In the future, I might actually slice the chicken into strips before tossing it with the pasta.

I would suggest sprinkling the prosciutto into the mixture rather than throwing it in all at once. I put mine in all at once the first time I made this and the prosciutto kind of stuck together.

Above: So many wonderful flavors in this pasta.

Berries!

I've already mentioned that I like salads with a lot of stuff in them. Lately, the grocery store has had some very nice berries in stock. It's not quite berry season yet, but when berries look that yummy, it's hard to resist.

We had a family dinner a couple of weeks ago and my Mom stopped at Harmon's to grab a pre-made salad. It was to die for. It was a very basic salad that we were able to easily recreate because of the ingredients. It has spinach, nuts, and four kinds of berries. Yum!

Last summer, my Mom tried a mixed berry fruit salad that I am sharing as well--it is absolutely scrumptious too.

Berries can be kind of pricey, but when they're this good, sometimes they're worth the splurge!


Spinach, Walnut, and Mixed Berry Salad

Ingredients:

Fresh baby spinach
Walnuts, chopped (you can toast them, if you like)
Strawberries, hulled and quartered
Blackberries
Raspberries
Blueberries
Poppy seed or raspberry vinaigrette dressing (store-bought or homemade)

Directions:

Place spinach in a large bowl and top with walnuts and berries. Lightly toss the salad. Top with poppy seed dressing after serving rather than tossing the entire salad in the dressing (this will keep the salad fresh longer and help it to avoid wilting too soon).

Source: Harmon's grocery store. We simply copied a store-bought salad!

Notes: I didn't offer any amounts for the salad ingredients because it really depends on how big you want to make the salad. Put as many or as few berries and nuts in your salad as you like! You could also use any dressing that you like. But I think a sweeter dressing compliments the berries better. In fact, the salad is so good on its own that you might just want to eat it dressing-free. My sister-in-law loves it that way. The poppy seed dressing that we used was Litehouse brand. It can be found in the refrigerated area of the produce section. But raspberry vinaigrette compliments the salad well too (there is a low fat raspberry vinaigrette offered by Girard's that is to die for). The Litehouse dressing isn't low-fat (which is probably one of the reasons why it was soooooo good), but there are nice low-fat poppy seed dressings available under other brands (for instance, Maple Grove Farms offers a yummy, yet somewhat tart, poppy seed dressing).

 

Update 8/17/2016: This salad has been a favorite of ours over the years. After my son became allergic to walnuts, we substituted almonds in this salad and it has been just as delicious.

Mixed Berry Salad with Mint

Ingredients:

2 tablespoons sugar
2 tablespoons orange-flavored liqueur or orange juice
1 pound strawberries, hulled and halved (quartered, if large)
1 cup raspberries (4 ounces)
1 cup blackberries (4 ounces)
1 cup blueberries (5 ounces)
1/4 cup fresh mint leaves, torn

Directions:

In a medium bowl, whisk together sugar and liqueur or orange juice. Gently fold in strawberries, raspberries, blackberries, blueberries, and mint. Serve immediately (or cover and refrigerate up to 4 hours).

Source: Martha Stewart website. From the Everyday Food magazine, July/August 2008 issue.

Notes: We used orange juice in place of the liqueur and it was fantastic.