I've been blogging for a few years and am proud to have reached the 200 post mark. I like sharing with others. There's nothing better than helping someone else succeed.
I share my life struggles and successes. I've done some product reviews and plan to do reviews of places I visit with my family and friends. I like to experiment with recipes. Sometimes I succeed and others I bomb. My passion is crafting. I enjoy searching through my odds and ends to find what I can make.
I look forward to many more blog posts and sharing my passion and faith with whomever wants to read.
I love crafting, sewing and cooking. This is my opportunity to share my passions.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Friday, April 22, 2016
Saturday, May 10, 2014
Cinco de Mayo dinner party
We're a bit late on this celebration. We chose to not have our party on a weeknight. Cinco de Mayo was a Monday. Friday was the next logical date.
On the menu:
Chips and Salsa
Cafe Rio Pork salads
Strawberry margaritas (non-alcoholic, of course)
The recipes used for the Cafe Rio Pork salads were found at Chef In Training. I have done a few tweeks to her recipes.
Creamy Tomatillo Dressing
adapted from Chef In Training (see link above)
1 packet of buttermilk ranch dressing
1/2 cup mayo
1/2 cup sour cream
1 cup evaporated milk
1 bunch of cilantro
1 tomatillo, husked and diced or 1 small can of fire roasted green chilis
Garlic powder (just a few shakes)
juice from 1 lime
Blend mayo, sour cream, dressing mix, evaporated milk, and garlic in a blender until blended and smooth. Dice up tomatillo and cilantro then add to the dressing in the blender. Juice up the lime and add that as well. Blend all ingredients until smooth and creamy. Chill in the refrigerator for at least 1 hour.
CAFE RIO SWEET PORK
adapted recipe from: “One Good Thing” By Jilliee
2 pounds pork roast
1 liter Coca Cola (don't use any imitation)
1 tsp. garlic powder rub (see below)
1 1/2 c. brown sugar, divided
1 (4 oz) can diced green chilies
2 c. salsa (any brand, we use homemade)
Put the pork in a reclosable bag to marinate, pour in 12 oz of Coke and 1/2 c. brown sugar. Marinate overnight if possible (can do 3-4 hours in the refrigerator as well).
Drain marinade and put pork, 6 oz of Coke, garlic powder rub in crock pot on low for 6-8 hours.
Remove pork from crock pot, drain off liquid, shred pork.
Mix together (in the blender) remaining 6 oz of Coke, can of chiles, salsa and brown sugar.
Put shredded pork back in the crock pot, cover with sauce, heat another 1-2 hours or until heated through.
Garlic Powder Rub: I mix equal parts of garlic powder and onion powder. Usually about 2 Tablespoons each. 1 tsp black pepper, 1/2 tsp salt
Cilantro Lime Rice
2 c rice
1 c water
1 c chicken broth
1 lime
1/2 bunch cilantro
1 tsp sugar
Cook rice according to directions except use 1 c water and 1 c broth. (Can be done in advance.) When ready to serve, add the rice to a 10" skillet. While heating up, finely chop the cilantro. In a small bowl, juice the lime and add sugar, mix until sugar is dissolved. Once hot, add cilantro and lime juice. Toss until combined. Serve hot.
Party Decor:
I bought everything at the dollar store. I cut out the streamers. It was harder than anticipated (thanks to folding the paper and then cutting through thick layers) but worth it in the end. The paper lanterns have a light in them. I can't wait for a summer barbeque to use them outside.
The food. In the tall green bowl, you'll see tortilla strips. We've had some corn tortillas hanging out for a bit and I decided it would be better to fry my own rather than buying them. The main ingredient was the sweet pork. As toppings there were:
On the menu:
Chips and Salsa
Cafe Rio Pork salads
Strawberry margaritas (non-alcoholic, of course)
The recipes used for the Cafe Rio Pork salads were found at Chef In Training. I have done a few tweeks to her recipes.
Creamy Tomatillo Dressing
adapted from Chef In Training (see link above)
1 packet of buttermilk ranch dressing
1/2 cup mayo
1/2 cup sour cream
1 cup evaporated milk
1 bunch of cilantro
1 tomatillo, husked and diced or 1 small can of fire roasted green chilis
Garlic powder (just a few shakes)
juice from 1 lime
Blend mayo, sour cream, dressing mix, evaporated milk, and garlic in a blender until blended and smooth. Dice up tomatillo and cilantro then add to the dressing in the blender. Juice up the lime and add that as well. Blend all ingredients until smooth and creamy. Chill in the refrigerator for at least 1 hour.
CAFE RIO SWEET PORK
adapted recipe from: “One Good Thing” By Jilliee
2 pounds pork roast
1 liter Coca Cola (don't use any imitation)
1 tsp. garlic powder rub (see below)
1 1/2 c. brown sugar, divided
1 (4 oz) can diced green chilies
2 c. salsa (any brand, we use homemade)
Put the pork in a reclosable bag to marinate, pour in 12 oz of Coke and 1/2 c. brown sugar. Marinate overnight if possible (can do 3-4 hours in the refrigerator as well).
Drain marinade and put pork, 6 oz of Coke, garlic powder rub in crock pot on low for 6-8 hours.
Remove pork from crock pot, drain off liquid, shred pork.
Mix together (in the blender) remaining 6 oz of Coke, can of chiles, salsa and brown sugar.
Put shredded pork back in the crock pot, cover with sauce, heat another 1-2 hours or until heated through.
Garlic Powder Rub: I mix equal parts of garlic powder and onion powder. Usually about 2 Tablespoons each. 1 tsp black pepper, 1/2 tsp salt
Cilantro Lime Rice
2 c rice
1 c water
1 c chicken broth
1 lime
1/2 bunch cilantro
1 tsp sugar
Cook rice according to directions except use 1 c water and 1 c broth. (Can be done in advance.) When ready to serve, add the rice to a 10" skillet. While heating up, finely chop the cilantro. In a small bowl, juice the lime and add sugar, mix until sugar is dissolved. Once hot, add cilantro and lime juice. Toss until combined. Serve hot.
Party Decor:
I bought everything at the dollar store. I cut out the streamers. It was harder than anticipated (thanks to folding the paper and then cutting through thick layers) but worth it in the end. The paper lanterns have a light in them. I can't wait for a summer barbeque to use them outside.
- Black beans
- Cilantro lime rice
- Avocado
- Sour Cream
- Salsa
- Lettuce
- Cheese
- Creamy Tomatillo Dressing
- Tortilla strips
Monday, March 31, 2014
Recipes for the Freezer Meals
I have come to realize that when I posted my freezer meals, no recipes for the meals were included! I'm so sorry! So please refer back to this for pictures.
Broccoli Cheddar Chicken
This meal became one of my favorites as an employee at Cracker Barrel. I decided that I needed to figure out the recipe to enjoy it at home.
2 cooked chicken breasts, chopped
2 cups frozen broccoli pieces (I prefer the tops only)
1 can cheddar cheese soup
2 T shredded cheddar cheese
1/4 c crushed butter crackers or bread crumbs
2 tsp parmesan cheese
2 T butter
Preheat oven to 350 degrees.
In an 8 in square dish, add chicken pieces, broccoli, cheddar cheese and soup. Stir to combine.
In a separate bowl, melt butter in microwave. Add crackers/crumbs and parmesan cheese. Toss until moistened.
Bake at 350 degrees for 30-40 minutes or until golden brown.
Variation: Add leftover rice to chicken and broccoli mixture as shown in the picture.
Chicken Enchiladas
Growing up, we had two kinds of enchiladas. They were either chicken or beef. I preferred the beef with red sauce but was told they were too expensive. I grew to love creamy chicken enchiladas.
2 cooked chicken breasts, shredded
1 small can green chilis
1/2 c cooked rice, optional
1 cup plus 3 T shredded cheese of your choice, I prefer Monterrey Jack
7-10 flour tortillas
1 can cream of chicken soup
1 can of green chili enchilada sauce
In a small bowl, combine chicken soup and enchilada sauce. Set aside.
In a medium bowl, stir together chicken, chilis, rice (if desired) and 1 cup cheese. Add 1-2 T of the soup mixture until the chicken mixture sticks together.
Add 1/4 c filling to each tortilla and roll. (I fold in each end first and then roll) Repeat until filling is gone. The amount of tortillas needed will vary based on the amount of the filling used per tortilla.
Pour 1/3 cup of the soup into the bottom of a greased 8 inch square pan. Add enchiladas. Top with remaining soup and sprinkle reserved cheese on top.
You can choose to freeze the meal at this point.
Bake for 30-35 minutes at 350 degrees until hot and bubbly.
Broccoli Cheddar Chicken
This meal became one of my favorites as an employee at Cracker Barrel. I decided that I needed to figure out the recipe to enjoy it at home.
2 cooked chicken breasts, chopped
2 cups frozen broccoli pieces (I prefer the tops only)
1 can cheddar cheese soup
2 T shredded cheddar cheese
1/4 c crushed butter crackers or bread crumbs
2 tsp parmesan cheese
2 T butter
Preheat oven to 350 degrees.
In an 8 in square dish, add chicken pieces, broccoli, cheddar cheese and soup. Stir to combine.
In a separate bowl, melt butter in microwave. Add crackers/crumbs and parmesan cheese. Toss until moistened.
Bake at 350 degrees for 30-40 minutes or until golden brown.
Variation: Add leftover rice to chicken and broccoli mixture as shown in the picture.
Chicken Enchiladas
Growing up, we had two kinds of enchiladas. They were either chicken or beef. I preferred the beef with red sauce but was told they were too expensive. I grew to love creamy chicken enchiladas.
2 cooked chicken breasts, shredded
1 small can green chilis
1/2 c cooked rice, optional
1 cup plus 3 T shredded cheese of your choice, I prefer Monterrey Jack
7-10 flour tortillas
1 can cream of chicken soup
1 can of green chili enchilada sauce
In a small bowl, combine chicken soup and enchilada sauce. Set aside.
In a medium bowl, stir together chicken, chilis, rice (if desired) and 1 cup cheese. Add 1-2 T of the soup mixture until the chicken mixture sticks together.
Add 1/4 c filling to each tortilla and roll. (I fold in each end first and then roll) Repeat until filling is gone. The amount of tortillas needed will vary based on the amount of the filling used per tortilla.
Pour 1/3 cup of the soup into the bottom of a greased 8 inch square pan. Add enchiladas. Top with remaining soup and sprinkle reserved cheese on top.
You can choose to freeze the meal at this point.
Bake for 30-35 minutes at 350 degrees until hot and bubbly.
Sunday, November 24, 2013
No-bake Lemon Pie
My cousin Jana and I love Lemon Meringue Pie. I'm always looking for other lemon desserts. My mother in law served this for a family dinner. I loved it and plan to make this lemon pie for Thanksgiving instead of Lemon Merinque pie.
Lemon Lush Pie
1 graham cracker crusts
8 oz cream cheese, room temp
1/2 c sugar
1 sm instant lemon pudding
1 3/4 cups milk
12 oz cool whip
Beat cream cheese and sugar until smooth. Spread over bottom of crust and set aside. Whisk lemon pudding and milk until combined. Pour over cream cheese layer. Chill for at least 1 hour. Top with whipped topping. Refrigerate until ready to serve.
Alternative option:
Prepare graham crust in 9x13 pan. Double the recipe.
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