Recipe 40: CAFE RIO SHREDDED CHICKEN (main course, knock off, chicken)

In Utah there is a restaurant called Cafe Rio. They have just the most deliciously amazing shredded chicken. It is legendary. Seriously. This recipe is kind of a knock off, that gets pretty close to the real deal and is simple, delicious  and CROCK POT!!! You cant beat that.  Use this with rice, in a salad, in a burrito. It has so many uses and is simply to die for.  If you cant make it out to Cafe Rio for yourself, try this knock off.

5 lbs boneless, skinless chicken breasts

1 small bottle Kraft Zesty Italian Dressing

1 TBSP Chili Powder

1 TBSP ground Cumin

3 Cloves Garlic, minced (Or 3-5 tsp pre chopped from a jar)

cook everything together in a crock pot for 4 hours.

Go through and shred the meat and then cook for 1 more hour.

Tomorrow is the Cafe Rio Rice recipe to go with this chicken.

Recipe 37: BEST POT ROAST (Main course, beef)

SOURCE:  This recipe came from the Church Cookbook.
It was a recipe by Missy that was submitted by Becca. It is SO EASY, but guarantees the best pot roast.
To quote Becca: "Okay, Missy W (who's one of the best cooks I know) told me how to make the best roast in the entire world, and I'm not kidding. MMMMMMMMMM".

Best part:  crock pot it!!  Dump it in, set it and walk away for 8 hours.
Another great thing...2 ingredients.


THE RECIPE:
1 roast
1 jar of Pepperoncini peppers, with the juice.  (They are like banana peppers, look in the pickle aisle)

Put the roast in the crockpot.  Dump the peppers and juice over it.
cook on low for 8 hours.
Shred .

you will not be disappointed.

Recipe 33: BBQ Chicken Pizza (Main Course)

My mom first made this pizza when I was in High School.  I like pizza, though I wouldnt say I am a huge fan of it.  When someone asks "What do you want to eat", Pizza is never the first thought into my brain.  I REALLY have to be craving pizza to eat it. I used to LOVE pizza. Love. Love. Love.  But as I have gotten older I find the appeal has worn off.  I dont know why.  When I do get oin the mood for it, I really enjoy it.
This pizza, on the other hand, is one I could eat every day.  Not your typical tomato sauce and mozerella pizza.  BBQ chicken and fresh veggies make it absolutely delicious.
This is one of those recipes that are just so good, and easy.  And you save a few bucks by making it instead of delivery.


THE RECIPE:
1 can of pizza dough.
Roll out on a greased cookie sheet, bringing it to the edges.  Bake at 350 for just a few minutes to get some of the "soggy" out. This will keep your pizza from being soggy when you bake it.
After removing the dough from the oven, crank it up to 425.

the toppings:

3/4 cup shredded colby jack cheese, sprinkled evenly over the pizza dough.

3 cooked chicken breasts, chopped/diced. (about 2 cups or so)
1/2 cup barbeque sauce. I like sweet baby rays.
Mix the sauce and the diced chicken together, making sure the chicken is coated evenly.
spread evenly over the cheesed up pizza dough.

1/2 red onion, thinly sliced
1/2 green bell pepper, thinly sliced

spread these veggies over the chicken pizza.

Sprinkle another 3/4 cups shredded colby jack cheese over the top of everything.

Bake at 425 for 15-20 minutes until everything is cooked and pizza dough is golden brown and cheese is melted.

Sometimes I add mushrooms or red bell pepper to liven it up a bit...whew, I'm feelin Craaaaazzzzyyyyy!!

Recipe 27: MARINATED FLANK STEAK (Main course: Beef)

SOURCE:  I first had this recipe at my friend Janes house.  I walked in and it SMELLED SOOOOO GOOD!!  She was having a party and had made enough to feed about 30 people.  It was SO DELICIOUS and EASY.  She said that you basically marinate the steak and forget about it. Quick, easy and delicious.

THE RECIPE:

1/2 cup Soy Sauce

1/4 cup oil

1/4 cup apple cider vinegar

1/2 tsp minced garlic

2 TBSP brown sugar

1 tsp chopped ginger

Whisk together all ingredients. This is your marinade.

Get  one Flank Steak (1-2 pounds)

Poke several holes into both sides of the flank steak before marinating.

marinate steak for about 24 hours.   You want about 12 hours PER SIDE of the flank steak.

Make sure you do this in the fridge.  If you dont have 24 hours, do it at least 1/2 a day.  The longer it marinates the more tender and flavorful.

Grill for approximately 7 minutes per side for medium

10 per side for medium well.

slice thin on the diagonal and serve.

recipe 19: Porkchops with Cranberry Balsamic Sauce (Main Course; Pork)

I dont know where I got this recipe, I think it was from kraft or campbells. I dont remember. All i know is I made it for the first time and it was INHALED by all members of the family.

It is really good.
My husband even told me :You can make this again.
A compliment like that means he REALLY liked it.


THE RECIPE:

4 pork Loin Chops (about 2 pounds)

season these chops with a dry lemon pepper seasoning.
in a skillet with a little bit of EVOO, brown pork chops, about 6-7 minutes per side.
remove from stove and put on a plate and cover. Set aside.

In skillet :  1 TBSP Butter. Melt
add:          14oz can chicken broth
                 2 cloves chopped garlic
                 1/2 cup dried cranberries
                 1/4 cup balsamic Vinegar.

Heat this to a boil. Bring down to medium heat and let simmer another 10 minutes. Will thicken slightly.
Stir in 1 TBSP butter and serve over porkchops.

Recipe 16: CLASSIC ROASTED CHICKEN (Main Course)

SOURCE:  When i got married I received a packet of easy, healthy recipe cards in the mail. If I liked what I saw I could continue receiving packets of recipes every month for the low low price of 4.95 per shipment.(Plus shipping and handling)  AND it came with a plastic recipe box...WITH DIVIDERS!  Well needless to say I felt the urge to impress my new husband with my brilliant skills, so I subscribed to these recipe cards for about  2 years and amassed quite the collection that I used about 3 times and is now collecting dust in the cabinet above my refrigerator.  The one lesson to come from this experience (Apart from not subscribing to something that just showed up in the mail) was how to make the worlds BEST ROAST CHICKEN.  I make this chicken often and use the leftovers for other chicken dishes later in the week. This has great flavor, is tender and juicy and is healthy!!  So thank you 4.95 a month for 24 months for a box of recipes I almost never use ! And thanks for selling my name to the "Never Run Nylon company", the "Romance Book of the Month Club", the "Cookies of the monthBaking Club" and the "Makeup of the month club".

THE RECIPE:  CLASSIC ROAST CHICKEN

1 roasting Chicken, about 3-4 pounds.

Clean out the cavity and  lightly salt the cavity.

in a small dish mix together:

4 TBSP Extra Virgin Olive Oil

2 tsp dried Thyme

2 tsp Dried rosemary

3 cloves minced garlic (3 tsp pre chopped from a jar)

1/4 tsp of ground sage

1/4 tsp salt

1/4 tsp pepper.

Whisk together well.

Place Chicken in a roasting pan.

Rub the oil and herb mixture all over chicken and lift up the skin on the breast and get the oil and herbs in there as well.

Pour remaining oil herb mixture inside cavity as well and rub in.

Slice half a lemon and put several slices inside the cavity.

Bake at 325 for 1 hour.  After an hour, tilt the chicken forward and let all the juices run out of the cavity. Use these juices to baste chicken.

Roast chicken for another hour until done, basting frequenly.

Recipe 13: CHICKEN CHAPLUPAS (main dish)

SOURCE:  Another goodie from my Aunt Joy.  She made these one time and the dish was licked clean.
My mom got the recipe from her and has made these on many occasions. People cant help but like these. The wonderful flavor, the creaminess, the ooey gooey perfection...
This is an easy recipe, no slaving in the kitchen for hours on end. It is, however, high in fat and lots of cheese and sour cream and all the other good things in life that make the world go round.  So be aware.
"C is for Chalupa thats just a sometimes food..."






THE RECIPE:   CHICKEN CHALUPAS (Main Dish)

The Filling: (combine in bowl and set aside for a minute)
2 cans Cream of chicken soup
1 large can chopped green chilis
1 small onion, finely diced.
1 pint sour cream.

mix well. To this mixture add:
6oz shredded cheddar cheese
6oz shredded monterey Jack cheese
2 1/2 to 3 cups of cooked, diced or shredded chicken.

voila, and here is your filling.

NOW here comes the fun part.
you will need 12 small flour tortillas.

Place 2-3 TBSP of the filling in each tortilla.
roll and place seam side down in a greased baking dish.

Pour remaining filling mixture over the rolled tortillas.
Sprinkle with
6oz cheddar cheese
6oz monterey jack cheese.

Bake at 350 for 45 minutes.
let cool for at least 5 minutes before cutting into it.

You can top with chopped tomatoes and green onions if desired.