Tuesday, June 19, 2018
Wednesday, November 22, 2017
Monday, February 20, 2017
Cafe Rio Chicken
3 lbs boneless, skinless chicken breasts
1/2 bottle Kraft Zesty Italian Dressing
2 tsp cumin
2 tsp chili powder
2 cloved minced garlic
Cook for about 4 hours in a crock pot. Shred chicken with a fork.
Cafe Rio Pork Barbacoa
Pork Roast: Put it in a crock pot with a little water and cook until very tender (about 8 hours on low).
Shred pork and add:
1 can enchilada sauce
2 cloves minced garlic
1 small can diced green chilies
1 can Coke (not diet coke)
1 cup brown sugar
salt to taste
Cook for one more hour.
Creamy Tomatillo Dressing
1 package Ranch Buttermilk Dressing mix
1/3 cup buttermilk
1 cup Mayonnaise (I use half mayo and half sour cream)
3 fresh tomatillos
1 cup fresh cilantro
2 cloves garlic
¼ tsp cayenne pepper
Just put everything in a blender and puree.
Refrigerate for a couple of hours and if you need to, adjust the thickness by adding more buttermilk to thin it out, or sour cream to make it thicker
Wednesday, December 7, 2016
Friday, December 2, 2016
Preheat the oven to 400 degrees F. Grease miniature muffin pans.
Mix the flour and butter together, add the sour cream, and blend well. Place spoonfuls of the batter in the muffin pans. Bake until golden, 8 to 10 minutes.
Recipe courtesy of Paula Deen
Saturday, November 5, 2016
I love Mac and Cheese. It's an amazing home style dish that just makes you want to snuggle up and eat on a bad day, good day, cold day, or whatever type of day. I decided to try my hand at this and make my own Mac and Cheese. My husband has a slight allergy to eggs, so I used flour as a thickener instead.
3 cups uncooked shell pasta
1 1/2 cups whole milk
1/2 cup heavy cream
2 oz cream cheese
4 oz velveeta
2 cups fontina or cheddar cheese, plus additional 1/2 cup for top
1 Tbsp butter
1 Tbsp bacon fat (optional)
Pinch salt and pepper
1 tsp Worchestershire sauce
2 Tbsp butter (softened)
2 Tbsp flour
Preheat oven to 350°
Butter 9 inch square or round baking pan.
Cook shell pasta for about 5 min. You'll want it to be only about half cooked. Drain and set aside.
While the pasta is cooking, over med heat 1 Tbsp butter and milk over med heat. Add velveeta and cream cheese. Stir or whisk until melted. Remove from heat. Add salt, pepper, bacon fat, nutmeg, and worchestershire sauce. Stir to combine.
Add 2 cups of cheese. Stir until combined.
Mix 2 Tbsp butter and 2 Tbsp flour together until it is a paste. Put geese mixture back on med heat. Add flour/butter to the cheese mixture and whisk constantly. You will want to make sure the flour beaks up and doesn't lump. Do not boil, but whisk until it starts to thicken. Then remove from heat an add and mix together with shell pasta.
Put in baking dish. Top with another 1/2 cup cheese. Bake, uncovered, 25 minutes. Cool 5 minutes.
You can also add crispy bacon, ham, or any other yummy additions to make this your own.