Cafe Rio Black Beans, Rice, & Dressing

Cafe Rio Black beans
1 Can of Black Beans, Rinsed and Drained
1 C Tomato Juice
2 Cloves Garlic, Minced
1 tsp Cumin
2 T Olive Oil
1 1/2 tsp Salt
2 T Fresh Cilantro Chopped

In a 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.


Cafe Rio Tomatillo Dressing:
1 pkg Hidden Valley Ranch Dressing Mix
1 C Buttermilk
1 C Mayo
2 Tomatillos
1/2 Bunch of Cilantro
1 Clove of Garlic
1/2 Limes Juice
1/2 to 1 Small Jalepeno, seeds removed. For a little spicier add some of the seeds.

Blend all ingredients well in a food processor & refrigerate.


Cafe Rio's Cilantro Lime Rice:
4 C Chicken Broth
2 C Uncle Ben's Original Long Grain Rice
2 Cloves of Garlic
1/2 Bunch of Cilantro
1 Can Green Chiles-(or equivalent fresh)
1/4 Onion
1/2 Limes Juice

Blend garlic, cilantro, green chiles, & onion together in food processor. Add all ingredients to your rice cooker stir and cook.

{ OLIVE GARDEN ALFREDO PASTA }

INGREDIENTS:
	1/2 cup (1 stick) butter 2 cloves garlic, minced 2 cups heavy cream 1/8 teaspoon ground black pepper pinch salt 1/2 cup grated Parmesan cheese 1 12-ounce box fettuccine pasta (or your choice of pasta)
DIRECTIONS:
	1.      Melt butter in a medium saucepan over medium/low heat. 2. Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or until thick. 3. While sauce cooks, bring 4 to 6 quarts of water to a boil and add the pasta. Cook pasta for about 12 minutes or until done, then drain it. 4. Spoon pasta onto serving plates with Alfredo sauce poured over the top. Makes 2 to 3 large servings. Note: Be sure not to crank the heat up too high when simmering the sauce or it could break, resulting in a not-so-creamy, curdled Alfredo. We also like to use this sauce to make Chicken Alfredo pizzas.

{ CHILI FOR "VEG-HEADS" }

(Rachel Ray)

INGREDIENTS:

2 Tbsp olive oil
1 medium onion, chopped
1 medium bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
4 cloves garlic minced ( I just used minced garlic in the can. It's a different amount though so look on the can).
1 cup vegetable (chicken) broth
1 can (32 oz) crushed tomatoes
1 can (14 oz) black beans, drained and rinsed
1 can (14 oz) red kidney beans, drained and rinsed
1 to 1 ½ Tbsp cumin
1 to 1 ½ Tbsp chili powder
6 dashes Tabasco sauce
Salt
1 cup spicy refried beans
Cheddar cheese
Chips

DIRECTIONS:

Heat oil over medium. Add onion and peppers, sauté 3-4 minutes. Add garlic and cook 1 minute. Add broth, reduce by half (2-3 minutes). Add tomatoes, beans, cumin, chili powder, Tabasco, and salt. Thicken with refried beans. Serve with cheese and chips. YUMMY!

Heather's Note: I like to add another can of beans (pinto or whatever) and corn.

Aunt Teena's Santa Fe Layered Salad

1 - 10 oz. Bag Salad Greens --- Romaine or Iceberg or Mixed (about 6 cups)
2 Cups Halved cherry or grape tomatoes or chopped tomatoes
1 Cup Yellow Bell Pepper, chopped
2 Cups Southwestern Cooked Chicken Strips
1 - 14.5 oz. Can Black Beans or Pinto Beans, rinsed and drained
1 Cup Corn kernels, thawed if frozen or roasted if fresh
¼ Cup Fresh Cilantro, chopped, or more to taste
1-2 Cups Corn Chips or Crisp Tortilla Strips, broken in pieces
1 ½ Cups Shredded Pepper Jack or Cheddar or Colby Cheese
½ Cup Green Onions, sliced

2 Cups Mayonnaise blended in blender with 1 canned Chipotle Pepper, chopped, with a tsp. of Adobo Sauce (or more to taste) or the mayonnaise blended in the blender with ¼ Cup of your favorite Salsa, or you use 2 Cups of a thick Ranch dressing and blend with a little salsa for a southwest ranch topping.

*Garnish: Can also top dressing layer with additional cheese, sliced black olives, and sliced green onion, if you like.

Layer in order, starting from the top, in a clear, flat-bottom glass bowl, topping with the mayonnaise dressing. Cover and refrigerate until serving time. Before serving, you can garnish with additional cheese, cilantro, sliced green onions or peppers. Take to the table and toss together before serving.

Note: You can also add chopped avocado or chopped hot peppers as layers to this salad. You can omit the chicken for a delicious no-meat dinner.

Chicken Crescents

INGREDIENTS:

¾ cup dry herb-seasoned stuffing

½ cup finely chopped pcans or walnuts

2 (3 oz.) packages cream cheese, softened

4 tbs. butter, softened

1/8 tsp. pepper

2 C. diced cooked chicken

1 tbs. chopped green onion

1 tbs. minced fresh parsley

2/3 c. chopped mushrooms

2 (8 oz.) can refrigerated crescent rolls

3 tbs. butter, melted

1 (10 ¾ oz) can cream of chicken soup

½ c. sour cream

DIRECTIONS:

Crush seasoned stuffing and mix with nuts; set aside. In a large bowl mix together cream cheese, the 4 tbs. softened butter, and pepper. Add chicken, green onions, parsely, and mushrooms. Set aside. Separate crescent rolls to form 8 rectangles; press seams securely. Place ½ c. of chicken mixture in the center of each rectangle and fold up ends to cover filling. Seal edges securely. Dip each roll into melted butter and then roll into stuffing mixture. Place on a greased baking sheet. Bake at 400 for 20 minutes. Serve with a sauce made by warming cream of chicken soup with sour cream and stirring until well incorporated. Makes 8 servings.

{ CHICKEN FAJITAS }

2 garlic cloves, minced
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. onion powder
1/2 tsp. salt
1 lb. boneless skinless chicken breasts (unfrozen)
2 tsp. vegetable oil, divided
1 red onion, sliced
3 small peppers ( green, red, and yellow ) sometimes I add green too. I love peppers!
4 flour tortillas
sour cream
salsa

In a bowl, combine garlic, chili powder, cumin, onion powder and salt. Pat mixture onto chicken breasts. In a nonstick skillet, heat 1 tsp. oil over medium heat and cook 1 minute. Add peppers and onion and cook until vegetables are browned (about 5 minutes. Remove and keep warm. Add remaining oil and chicken to skillet. Cook 6 minutes. Turn chicken and continue cooking until cooked through. (about 4 minutes.) Warm the tortillas in the microwave. Slice chicken into strips and assemble fajitas. Serve with sour cream and salsa.

* Sometimes I double the seasoning for the chicken. I usually do 2 large breasts or 3-4 small. You can marinate the chicken and let it thaw in the fridge.

Simple, Perfect Enchiladas!

These are SO yummy! They are a little bit of work- but worth it. Make guacamole and salsa and you will be in heaven. (or your husbands will because you don't like meat. :) )

Recipe: Simple, Perfect Enchiladas!
Prep Time: 1 Hour30 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 6

Ingredients
FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro
_____
FOR THE MEAT:
1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt
_____
FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil
_____
TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives
1 cup Chopped Green Onions
½ cups Chopped Cilantro
Preparation Instructions
Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Easy Bean and Rice Enchiladas

1 Red Pepper
1 Yellow Pepper
1 Orange Pepper
1 Bushell of green onions

*Finely chop above ingredients and saute until soft (You won't want much crunch)

1 cup of rice ( I use brown- but white is fine too)
Chicken Bouillion

*Cook rice with chicken bouillion in rice cooker

1 can black beans
1 can green enchilada sauce (or tomato soup)
1 can red enchilada sauce
1/4 cup cheese * mix the beans, and 1/2 of each of the sauces(save the rest for the top), cheese, rice, peppers, and onions all together.
*Pour some of the extra sauces on the bottom of a 9x13 pan
* fill flour tortillas with mixture and roll up
* pour left over sauce over the top and sprinkle with extra cheese

Bake in the oven at 350 for 20 min.

Top with sour cream and if you're up for it guacamole and salsa.

Crockpot Bean Burritos

2 cans refried beans
1 cup salsa
1 cup shredded monteray jack cheese
1 cup shredded cheddar cheese
3/4 cup sour cream
3 ounces cream cheese
1 TBS. chili power
1/4 tsp. ground cumin

Put everything in crockpot on high for 2 hours. Stir a couple times while cooking.

Vegetable & Stuffing Bake

3/4 cup Mayo
1/2 cup milk
1 pkg. (6 0z.) Stove Top Mix
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 cup shredded cheddar cheese

Preheat oven to 350. Mix dressing and milk in large bowl until well blended. Add remaining ingredients;mix lightly.

Spoon into 11x7 inch baking dish.
Bake 20 to 25 min. or until heated through.
Makes 6 servings.

Ham,Feta & Rigatoni Bake

12 oz. Rigatoni

1 ½ c diced ham

4 large tomatoes (Roma work well)

1 c (4 oz.) crumbled Feta cheese

1 c Mozzarella cheese

1 ½ tsp. thyme

1 c heavy whipping cream

Cook pasta. Mix all other ingredients. Add cooked noodles. Put Into an oven safe dish (I use a 9x13). Cover and bake at 375* for 15 min. take out and stir to mix the cheese’s and so that the noodles on the edge don’t get crispy.

Bake another 45 minutes. (i usually DON'T cook it THIS long!)

FYI: If you're short on time, I have cooked it without foil for about half the time and it still tasted great.

Easy & YUMMY! It's my new favorite lately.