Main Dishes

Cafe Rio Goodness: Pork Barbacoa

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 While living in Utah, I became fiercely addicted to the local Mexican favorite… Cafe Rio. Every time I go back to visit, I some how find my way to one of their locations within 24 hours of being on Utah soil. Thanks to my sister-in-law, I have gotten my hands on a VERY good copy cat of pretty much all their recipes. So, for the next few Fridays I’ll be publishing the next installment of Cafe Rio Goodness. 

Just a quick warning on the recipe. It’s totally dependent on the size of the pork roast. If it’s under 2.5-3 pounds, do the smaller recipe, if it’s over that… do the larger one. 

Cafe Rio Pork Barbacoa
One Pork Roast…. either rib or shoulder (shreds the best)
1 (2) cans El Pato Mexican tomato sauce (its in a little yellow can)
2 (3) small cans tomato sauce
3/4 C. (1 1/2 C.) brown sugar
2 (4) cloves garlic, minced

Place all ingredients in Crock Pot, cook on high for 3-4 hours until done. Shred meat, let meat soak in sauce for 20-30 minutes before serving.

Seriously, this is such a close copy cat. I love it, and KNOW you will too!

Ravioli with Roasted Zucchini

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I love, love, love this dish because, like it’s source, it’s real simple.

Ingredients:

4 small zucchini sliced into ¼-inch rounds

2 Tbsp extra-virgin olive oil

1-2 tsp dried red pepper flakes*

⅔ cup freshly and finely grated Parmesan

¼ tsp freshly ground pepper

2 Tbsp kosher salt

2 cloves garlic, minced

1 lb. cheese ravioli**

3 Tbsp chopped fresh flat-leaf parsley (optional)***

1. Preheat oven to 400°. Bring a large pot of water to a boil. (I toss in a little olive oil; ravioli tends to stick together worse than other pastas.)

2. Place the zucchini in a large baking dish in a single layer and drizzle with the oil, red pepper flakes, and 3 Tbsp Parmesan, then season with the pepper and ½ tsp salt. Add the garlic and roast for 10 minutes, pull out of the oven and toss, then roast for another 10 minutes or until tender and just golden brown.

3. Meanwhile, add the ravioli and remaining salt to the boiling water. Return to a boil, stirring frequently to prevent sticking. Cook the ravioli for 7 to 9 minutes or according to package directions.

4. Drain the ravioli and place in a large bowl. Toss gently with the zucchini, parsley (optional) and Parmesan. Serve immediately.

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*If you do not have flakes, you can also use 1 tsp. ground cayenne pepper for a similar flavor.

**I have always used a refrigerated ravioli, such as Buitoni, which can be found in the same aisle as the refrigerated biscuits and rolls of prepared cookie dough.

***The recipe is good both with and without fresh parsley. I only use it if my mother-in-law or other family friend has fresh parsley they are offering me from their gardens. Yes, I’m cheap like that.

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Adapted from Real Simple magazine

Nigella Express Mac and Cheese (w/ variations)

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Having Mac ‘n’ Cheese at our house is very important. While I don’t necessarily have a problem with “Blue Box Mac ‘n’ Cheese”, as our ruffians call the Kraft kind, I’d take a good homemade recipe over boxed anytime! A few years ago, Mr. Blue Eyes’ parents gave us Nigella Lawson’s Express Cookbook, and her Macaroni and Cheese has made it to our “Favorites” list. Of course, being an expert chef, her original recipe calls for only the best ingredients. I am a mom of three and don’t always have “the best” on hand, so we’ve done some tweaking. I’ll give you Nigella’s (because she and I are on a first-name basis. *sputter, cough* Excuse me!) …Ms. Lawson’s original recipe first, then our TWEAKED version.
Nigella’s Original Version
8 oz uncooked Macaroni
2 Cups coarsely chopped mature Cheddar or Leichester cheese, or a mixture of both
1 Cup Evaporated Milk
2 eggs
Grating of Fresh Nutmeg
1. Preheat the oven to 425 F.
2. Cook the macaroni according to the package instructions, drain, and put it back into the pan.
3. While the pasta’s cooking, put the cheese, evaporated milk, eggs, and nutmeg into a food processor and blitz, or put them all into a bowl and mix by hand.
4. Pour the mixture back into the pan with the macaroni and stir well. Then pour it all into a 10-inch-diameter shallow dish.
5. Bake 10 – 15 minutes until it is bubbling and blistering on top.
Tweaked Version
8 oz uncooked macaroni
2 Cups Shredded Cheddar Cheese
1 Cup Milk
2 Eggs
Pinch of Ground Nutmeg
Salt and Pepper to taste
1. Preheat the oven to 425 F.
2. Cook the macaroni according to the package instructions, drain, and add to a shallow casserole dish.
3. While the pasta’s cooking, put the cheese, evaporated milk, eggs, nutmeg, and salt and pepper into a bowl and mix.
4. Pour milk/cheese mixture over the macaroni and incorporate well into the noodles.
5. Bake for about 15 – 20 minutes, or until it is bubbling and blistering on top.
~Kara

Easy Ginger Apple Roasted Pork

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This is a new recipe for our family, and was also an instant favorite!  I found this one on Allrecipes.com where it earned nearly 5 stars by 325 reviewers.  The original recipe title was Easy Roasted Pork, but I felt the flavors were bold enough to earn a place in the title.  It’s a sweet one!  (Also, this recipe was specifically made in a Reynolds oven bag, as written, but a roaster, dutch oven or even a slow cooker could work successfully!)

Ingredients:
2-3 lbs boneless pork loin roast
1/4 c water  
1/2 c packed light brown sugar*
1/4 c cinnamon applesauce
1 1/2 tsp ground ginger


Also used
Reynolds Oven Bag (Lg.)
1 T Flour*

   
 
 
  1. Preheat oven to 325 degrees. 
  2. Open the Oven bag and spoon in the flour.  Shake vigorously to coat the bag.  Place the bag into your baking dish. 
  3. Place the pork roast inside the oven bag and pour water around the roast.  
  4. In a small bowl, mix together the brown sugar, applesauce, and ground ginger.  Pour the mixture over the roast.
  5. Following the instructions for the Oven Bag, use the nylon tie to close the bag and tuck the ends of the bag into the pan.  
  6. Cut six 1/2″ slits in the top of the bag for steam to escape.  
  7. Bake in preheated oven for 1 1/2 hours or until internal temp. has reached 160 degrees f.
Served with steamed green beans and sweet potato fries
*This originally called for 3/4c brown sugar, but I felt that a 1/2 cup was plenty.
*for a gluten-free version, leave out the flour.  I’ve accidentally left it out a few times and the oven bag worked just fine without it. =)

Stuffed Shells

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When I was getting married I requested everyone bring their favorite recipe to the showers that were given. Some of our favorite recipes are the ones people brought! This is one of those recipes and I love preparing it. I also love it because I can easily double it and freeze some for another meal.
1 box large pasta shells ( preferred pasta if you just want to “layer”-I’ve used penne on many occasions)
1 lb. ground beef
1 cup chopped onion
8 oz. cream cheese
1 cup + 1 jar of your favorite spaghetti sauce
1 cup shredded cheddar
1 cup shredded mozzarella
1-Preheat oven to 350 degrees.
2-Cook the pasta until tender. Drain.
3-While pasta is cooking brown the hamburger & onions, drain off the grease. Stir in cream cheese and stir to incorporate the cream cheese as it melts (I usually lower the temperature of the eye so that it doesn’t scorch the cream cheese)
4-Once everything is prepared either stuff the shells with a bit of the meat mixture or layer if you are using penne noodles. If layering put the pasta on the bottom and spread the meat mixture on the top.
5-Spread the spaghetti sauce on top of the stuff shells (or the meat mixture if you layered).
6-Sprinkle the cheeses on top. One thing you will find in every recipe I will probably post that has cheese as an ingredient is “I usually add a little more than what the recipe calls for.” I do love cheese.
7-Bake at 350 degrees for 20 min or until cheese is melted. I usually cover it loosely with some foil until the cheese melts and then take the foil off the last 5 minutes or so to brown it slightly.
This dish freezes well and is great as a leftover.
**If you freeze this I would recommend taking it out of the freezer to thaw out a bit before popping it in the oven to cut down on the baking time that would be required (especially during the summer time-who wants the oven on any longer than it has to be?).
If you let the dish thaw out a bit then it will probably require around 45 minutes to 1 hour at 350 degrees to get thoroughly heated through. I just usually check it around 45 minutes and then kind of take it from there. If you start dipping and it’s not quite hot all the way through in some spots, no biggie, you can just pop it in the microwave to warm it completely.

Cafe Zupas Summer Chicken Salad

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On a recent vacation to Utah, we ate at a wonderful restaurant called Cafe Zupas.  I had never heard of it before and knew nothing about it, which normally would make me a little wary about trying it.  But since I was tired of fast food and this place supposedly had good salads, I was up for an adventure.  SO glad we went there.  I got the Summer Chicken Salad and it was SO delicious.  I actually got the 1/2 portion and it was just the right amount for me, but a full portion makes a hearty meal.  (I actually want to start using their site as inspiration for all sorts of lovely salads!)  I vowed to find the recipe when I got home, and was lucky enough to stumble onto it at food.com.  However, I found that some of the amounts didn’t reflect the proportions I remember from my salad; so I tweaked the amounts a bit.  This recipe is for one portion of salad, since their salads are made fresh to order, right in front of you.  Tossing the salad before serving ensures that each bite is bathed in tasty dressing.  Enjoy!

Ingredients:
3 ounces mixed salad greens
3 ounce diced cooked chicken breast (I prefer to pull my chicken off the bone into bite-sized pieces)
2 ounces Strawberry Vinaigrette Dressing
2 Tbsp. dried cranberries (about 20 cranberries)
10 red grapes
2-4 sliced strawberries
1/2 ounce chopped cashews

1.  In a medium-sized bowl toss the mixed greens, chicken, and dressing.  Transfer to serving bowl.
2.  Top salad with dried cranberries, grapes, and sliced strawberries.
3.  Sprinkle chopped cashews on top to finish.

Source:  Cafe Zupas by way of food.com

Chicken Divan

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When I was young, one of my best friends was the 6th child in a family of 12 kids. I thought their house was joy personified. The best part was that sometimes I would spend the night and at breakfast, one [or both] of her parents would be like, “Oh, Aubrey, I didn’t know you were here.”

At the time I never thought much of it, but now as a mom myself, I am stumped at how my friend’s mom managed to feed all those people (plus the extras that were always hanging around). It’s a mystery I still don’t have an answer for, but I do know she had some yummy recipes. This was one of my favorites, so she passed it on to my mom who passed it down to me.

2, 14 oz. packages frozen broccoli florets

2-3 chicken breasts, cooked and shredded

2 cans cream of chicken soup, 98% fat-free

1 cup light mayonnaise

1/2 tsp curry powder

Salt and pepper, to taste

1 cup grated cheddar cheese

Hot, cooked rice

1. Cover the bottom of a 9×13 casserole pan with the broccoli florets.

[If the florets are clumped together, I rinse them in a colander to separate them. The original recipe called for cooked broccoli spears, but I’ve found that the broccoli was too mushy for my tastes then. If you find that it’s too firm without pre-cooking, feel free to heat the broccoli before layering it.]

2. Top broccoli with the cooked chicken.

3. Mix together the soup, mayo, curry, salt and pepper; then layer on top of the chicken.

4. Sprinkle with grated cheese.

5. Bake at 350˚ for 30 minutes.

6. Serve over hot, cooked rice.

[Due to my hubby being very particular about his rice, we gave him a Zojirushi rice cooker for Father’s Day a few years ago. It turns out perfectly ‘sticky’ rice every time. I love it!]

If your kids are anything like mine they won’t touch broccoli, so I prepare them a plate with another green vegetable they will eat.

The leftovers store easily for lunches the next day. It also freezes well both before and after it is baked.

Original recipe ingredients

2, 10 oz. packages frozen broccoli spears, cooked

1 boiled chicken (cut in bite size pieces)

2 cans cream of chicken soup

1 cup mayonnaise

¼ tsp curry powder

1 cup grated cheddar cheese

Cooked rice

 

Cheesy Chicken Enchiladas

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I discovered the recipe for these enchiladas while browsing Kevin and Amanda’s blog. It is simple and very filling!

Ingredients:
1 tablespoon butter
1, 8 oz. package cream cheese, softened
1 can Rotel tomatoes and green Chilies, drained (mild or hot)
2 cups chopped, cooked chicken
5-6 (8″) flour tortillas
2 cups mozzarella cheese, shredded
1/2-1 pint whipping cream

1. Preheat oven to 350 degrees. Using non-stick cooking spary, coat the bottom and sides of a 9×13 baking dish.
2. Melt butter in a large skillet. Add rotel and cream cheese. Stir constantly until cream cheese melts.
3. Add chicken to cream cheese and rotel mixture. Stir until incorporated.
4. Spoon chicken mixture into each tortilla until evenly dispersed. I find that I can fill 5 to 6 tortillas without being “skimpy.”
5. Roll up tortillas and place seam side down in the baking dish.
6. Sprinkle with cheese and then drizzle whipping cream on top.
7. Cover pan with foil and bake at 350 degrees for 30 minutes. Remove foil and continue baking for 15 more minutes, until top is golden brown.

Creamy Slow Cooker Chicken

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Most of my marriage I’ve lived about 25 minutes away from church. In order to have a hot meal for Sunday lunch, I have learned to utilize my slow cooker. Almost every Sunday our lunch is ready and waiting when we walk in the door. Yes, I “heart” my slow cooker. It has saved me from having to eat many a PB&J sandwiches. This dish is rich and creamy, and super easy to make!

1 envelop Knorr Vegetable Soup Mix
2 c. Sour Cream
1 can Cream of anything Soup
6 boneless, skinless Chicken Breasts

*Combine soup mix, sour cream and cream of mushroom soup in slow cooker. Add chicken, pushing it down so it is submerged in the sauce. Cover; cook on med 6 hours. (low 8 hours) Serve over rice. Makes 6 servings. (you can put this on high for the first hour and heat the cream in the microwave before pouring it in the crockpot, it takes 2-3 hours.)
recipe courtesy of Sherene Winkel

CPK Dinner Salad

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One of my favorite dinner salads is California Pizza Kitchen’s Field Greens salad. I’ve re-created it at home as both a main and side dish.

Ingredients:
Large head of romaine or two bags of field greens
One pear, peeled and thinly sliced
3 to 4 oz. Gorgonzola cheese
Glazed or candied walnuts
Balsamic Vinaigrette (or Ken’s Steakhouse Creamy Balsamic Vinaigrette)

1. Chop romaine or simply pour contents of bagged field greens

2. Top with pears, Gorgonzola and walnuts

3. Toss with vinaigrette

A few things to consider:

  • If you’re using this as a side dish, you’ll probably want to half the recipe.
  • Since there are few ingredients, sometimes I just put the salads together on individual plates or bowls, rather than combining in one large salad bowl.