Tuesday, March 29, 2011

Cafe Rio Recipes

2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce Rosarita brand… (non-gluten)
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. That's it!

1 c. uncooked rice
1 tsp. butter
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth Pacific –Costco brand non gluten
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

I put all of this into a rice cooker and cook it. Stir it about 2 times while it is cooking.

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. You can also add a can of whole kernel corn.

2 cups Lighthouse Ranch dressing
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
Put all above into a blender until smooth.

Saturday, March 12, 2011

Thai Chicken Curry

Thai Chicken Curry

Another of our favorite recipes, and another that I've been meaning to post about for a long time.  We love Thai food and while this isn't what we usually get at Thai restaurants it is very good with a mellow and sweet taste.

1 lb. chicken breasts, cubed
2 tsp. curry powder
2 tsp. vegetable oil
1 large green or red pepper, sliced
1 c. finely chopped onion
2 tsp. minced garlic
14 oz. can coconut milk
8 oz. can pineapple chunks in juice, not drained
1 tsp. salt
1/4 tsp. crushed red pepper

Sprinkle chicken with 1 tsp. curry powder.  Heat 1 tsp. oil in a large skillet over medium high.  Add pepper and onion and cook for about 5 minutes, stirring several times.  Add remaining 1 tsp. oil and the chicken.  Cook until the chicken is lightly browned.  Stir in garlic; cook 1 minute or until fragrant.  Add the remaining 1 tsp. curry powder, the coconut milk, pineapple and juice, salt and red pepper.  Boil and reduce heat.  Simmer uncovered for 5 minutes or until vegetables are tender and chicken is cooked throughout.  Serve over rice.  We love jasmine or basmati rice with this meal.  This serves 4 people

Rustic Garlic Chicken

Rustic Garlic Chicken

This is one of my and Eric's favorite meals.  We love it, its so garlicky and great!

2 Tbs. cooking oil
4 chicken breasts
1 tsp salt
1/4 tsp. pepper
3 heads of garlic, cloves separated
2 Tbs. flour
1 c. dry white wine
1 c. chicken broth
2 Tbs. butter
2 Tbs. chopped fresh parsley

Heat the oven to 400.  In a Dutch oven, heat the oil over moderately high.  Sprinkle chicken with 1/2 tsp. of salt and pepper.  Cook the chicken until well browned, turning, about 8 minutes in all.  Remove from the pot.  Reduce the heat to moderate, add garlic and saute until it is starting to brown- about 3 minutes.  Sprinkle the flour over the garlic and stir until combined.  Return the chicken to the chicken to the pot, cover, and bake for 15 minutes.  Remove the pot from the oven and put it on a burner.  Remove the chicken from the pot.  Over moderately high heat, whisk in the wine and simmer for 1 minute.  Whisk in the broth and the remaining 1/2 tsp. salt and simmer until starting to thicken, about 3 minutes.  Turn the heat off, whisk in the butter, and pour the sauce over the chicken.  Sprinkle with the parsley.

I always make mashed potatoes with this because the sauce the recipe makes makes plenty for the chicken and tastes great on the potatoes.  This recipe serves 4 and each person squeezes the garlic out of its skin to eat with the chicken.