White Chili

3 chicken breasts
1/2 medium onion, diced
1 to 2 cloves garlic, minced
3 - 15 1/2 oz. cans Northern beans (rinsed and drained)
2 cups chicken broth
1 can diced green chilies
1/2 tsp. paprika
2 tsp. cumin
1 1/2 tsp. oregano
1/4 tsp. cloves
1 cup sour cream (or 8 oz.)

Put everything except sour cream in crockpot for 4 hours on high or 8 hours on low. Shred chicken and add sour cream, warm back up and serve. Top with chips, cheese, sour cream, or green onions.

McCay’s Chicken Tikka Masala

Ingredients
Marinade:
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons freshly ground black pepper
• 1 teaspoons salt, or to taste
• 1 tablespoon minced fresh ginger
• 3 or 4 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers (or a George Forman Grill)

Sauce:
• 1 tablespoon olive oil or butter
• 2 cloves of garlic, minced
• 1 jalapeno pepper, finely chopped
• 4 teaspoons ground cumin
• 4 teaspoons paprika
• 1 teaspoons salt, or to taste
• 2 (8 ounce) cans tomato sauce
• 2 cups heavy cream (or Half and Half) or coconut milk
• can add softened potato, broccoli, mushrooms, spinach, ect.
• 1/2 cup chopped fresh cilantro

Directions
1. In a large Ziplock bag, combine yogurt, lemon juice, cumin, cinnamon, pepper, ginger,
and salt. Stir in chicken and refrigerate for 1 hour (I prefer overnight).

2. Preheat a grill for high heat.

3. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill until
juices run clear, about 5 minutes on each side (or dump contents on Forman grill).

4. Heat oil in a large heavy skillet over medium heat. Sauté garlic and jalapeno for 1 minute.
Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low
heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10
minutes. Transfer to a serving platter, serve over rice and garnish with fresh cilantro. We
also like to have our version of Naan of making the uncooked tortillas (Not as good as the
real thing, but still good to scoop up the rice and Masala with).

Artichoke and Mushroom Chicken Pasta

1 lb chicken (2-3 breasts)
6 ounces sliced mushrooms
2 cloves garlic
6.5 ounces Artichoke Hearts (chopped)
2 T basil
1/8 cup white wine (I used the non-alcoholic cooking version)
½ package bacon (cooked crispy and crumbled)
1 cup chicken stock or heavy cream
salt & pepper to taste
Farfalle (bow tie) pasta

Grill the chicken add the mushrooms until soft. Add the rest of ingredients and serve over pasta.

Italian Meatball Subs

Meatballs - Just buy meatballs anywhere (walmart, costco ect.)
1 can jellied cranberries
about 1/2 cup of brown sugar
1 jar of chili sauce. I found the best chili sauce is homemade (being the brand not made by me). It comes in an apple shaped bottle, and you can buy it anywhere.

Combine all ingredients, then just warm it in the crockpot. Serve on rolls with cheese, like Muenster.

Chicken Tikka Masala

Marinade:
1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons freshly ground black pepper
1 teaspoons salt, or to taste
1 tablespoon minced fresh ginger
3 or 4 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers (or a George Forman Grill)

Sauce:
1 tablespoon olive oil or butter
2 cloves of garlic, minced
1 jalapeno pepper, finely chopped
4 teaspoons ground cumin
4 teaspoons paprika
1 teaspoons salt, or to taste
2 (8 ounce) cans tomato sauce
2 cups heavy cream
1/2 cup chopped fresh cilantro

Directions

1. In a large Ziplock bag, combine yogurt, lemon juice, cumin, cinnamon, pepper, ginger,
and salt. Stir in chicken and refrigerate for 1 hour.

2. Preheat a grill for high heat.

3. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill until
juices run clear, about 5 minutes on each side.

4. Heat oil in a large heavy skillet over medium heat. Sauté garlic and jalapeno for 1 minute.

Mango Lassi

Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low
heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10
minutes. Transfer to a serving platter, serve over rice and garnish with fresh cilantro. We
also like to have our version of Naan of making the uncooked torteas (Not as good as the
real thing, but still good to scoop up the rice and Masala with).

Ingredients
2 cups plain yogurt
1 cup milk
2 cups chopped mango (peeled and stone removed)
7 teaspoons sugar, to taste
A dash of ground cardamom or cinnamon (optional)

Directions
Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour
into individual glasses, and serve. Can sprinkle with a little cardamom. The Lassi can be kept
refrigerated for up to 24 hours. Makes about 4 cups.

Black Bean Chicken Taco Salad

2 limes, juiced
2 Tablespoons olive oil
2 teaspoons cumin
2 cloves garlic, minced
Dash of salt
1 can black beans, drained and rinsed
10 ounces cooked diced chicken breast
6 cups shredded romaine lettuce
1 or 2 tomatoes, chopped
30 tortilla chips, crushed
½ avocado, chopped

Wisk together lime juice, oil, garlic and salt. Toss all ingredients together.

Ham and Potatoes

Put ham in crock pot on low for several hours in 1 can of Sprite.

Put the thawed potatoes in a pan, melt butter and mix with corn flakes, sprinkle on top, COVER WITH TIN FOIL, bake at 350 for an hour, take off foil and bake until the top is crispy and the potatoes are soft.

Cook the veggies and corn bread and enjoy.

Fruit Pizza

1 pkgs. cream cheese
1 roll refrigerated sugar cookie dough
1 tsp. vanilla
3/4 c. powder sugar (or to taste)
Pizza pan

Assorted fruit suggestions: Kiwi, strawberries, mandarin oranges, bananas, black or blue berries, raspberries.

Spread cookie dough over pizza pan. Cook the crust as directed on wrapper. In a bowl, microwave cream cheese until soft. Add vanilla and sugar. Spread cream cheese mixture on top of cooled cookie. Cut and lay fruit in circles. Serve immediately.

Pizza

Pizza:
Pizza dough
Pizza sauce
Shredded cheese
Pepperoni

We like to do it as a family and let the kids make their own. Just roll out the dough, we like to use a little corn meal while rolling it out. It tastes good cooked on the crust. Then use the sauce, cheese, pepperoni a little more cheese and cook at 375 degrees until the bottom is browned the way you like it. Feel free to add mushrooms, olives, etc.

Cafe Rio Pork Salad

There are 3 parts to the salad: the rice, the pork, and the dressing.

[ LIME-CILANTRO RICE ]

2 Tbsp. oil
4 c. long grain rice (6 c. water)
1 bunch cilantro, finely chopped
juice of 2 limes
2 tsp. crushed garlic

Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.

[ CAFE RIO PORK ]

pork roast
1 (16 oz.) bottle of salsa
1 can coke
2 c. brown sugar

Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.

[ CREAMY TOMATILLA SALAD DRESSING ]

1 packet hidden valley ranch buttermilk dressing
1 c. buttermilk
1 c. mayo or sour cream
2-3 tomatillas (peel off outer leaf/shell)
1 tsp. crushed garlic
¾ bunch fresh cilantro
1 tsp. cayenne pepper
juice from 1 lime (about 2 tsp.)
salt & pepper

Blend all ingredients in the blender. Refrigerate.

[ SERVING ]

Of course you can assemble everything burrito-style. I prefer salad-style. For one serving, I first put a tortilla on a plate (or a large serving bowl, like the pasta bowl shown in the photo). Then put rice, pork, some chopped lettuce, and the dressing. Finally, garnish your salad with shredded cheese, tomatoes, sliced avocados, or whatever you want.

Crunchy Baked Pork Chops

From: America’s Test Kitchen

This recipe was developed using natural pork, but enhanced pork (injected with a salt solution) will work as well. If using enhanced pork, eliminate the brining in step 1 (see related How To Cook). The bread crumb mixture can be prepared through step 2 up to 3 days in advance. The breaded chops can be frozen for up to 1 week. They don't need to be thawed before baking; simply increase the cooking time in step 5 to 35 to 40 minutes. Serves 4

Table salt

4 center-cut boneless pork chops , 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat

4 slices hearty white sandwich bread , torn into 1-inch pieces

1 small minced shallot (about 2 tablespoons)

3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)

2 tablespoons vegetable oil

Ground black pepper

2 tablespoons grated Parmesan cheese

1/2 teaspoon minced fresh thyme leaves

2 tablespoons minced fresh parsley leaves

1/4 cup unbleached all-purpose flour plus 6 tablespoons

3 large egg whites

3 tablespoons Dijon mustard

Lemon wedges

1. Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.

2. Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.

3. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.

4. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.

5. Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon.

Clam/Corn Chowder

2 lbs. potatoes, cubed (can use frozen bag)
1 onion, chopped
1 can corn
1 can clams
1 pint heavy cream
salt & pepper to taste

Saute the onions in butter in a sauce pan until they start to brown. Put the potatoes into a large pot. Open the can of corn and/or clams. Pour just the juice over the potatoes. Then add the sauteed onion, salt, pepper, and more water to the potatoes until they are almost covered with water. Cook over medium heat for about 30 minutes, stirring frequently to prevent burning. Then add the corn/clams and cream. Warm for another 5 minutes.

Chicken Parmigiana

1 beaten egg + 1 TB water
1/2 C. Italian bread crumbs + 2 TB Parmesan cheese
1 lb. Chicken
1 C. Spaghetti Sauce
4 oz. mozzarella cheese

Dip chicken in egg mixture first, then bread w/bread crumbs. Bake 400 degrees for 15-20 minutes (until cooked through). Then top with sauce and cheese and bake another 5-10 minutes. Serve with noodles if desired.

Chicken Lettuce Wraps

Ingredients:

2 Tablespoons oil
2 boneless skinless chicken breasts
3 Tablespoons chopped onions
1 teaspoon minced garlic
1 cup bamboo shoots or water chestnuts (8 oz. can)
2/3 cup mushroom (4-5 mushrooms)
4-5 leaves iceberg lettuce
vermicelli or bean thread noodles (optional)

Special Sauce:

1/4 cup water
2 Tablespoons sugar
1 Tablespoon soy sauce
1 Tablespoon rice vinegar
1 Tablespoon ketchup
1/2 Tablespoon lemon juice
1/2 Tablespoon hot mustard
1 teaspoon red chili paste
1/4 teaspoon sesame oil

Stir-Fry Sauce:

2 Tablespoons soy sauce
2 Tablespoons brown sugar
1/2 teaspoon rice vinegar

Directions:

1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add other special sauce ingredients.
3. Mix well and refrigerate this sauce until you're ready to pour over the wraps.
4. Prepare noodles using package directions. Can be fried to add a nice crunchy topping or boiled and cut into small pieces to cover bottom of serving dish. Then pour chicken mixture on top of the noodles when ready to serve.
5. Prepare the stir-fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
6. When chicken is cool, mince it as the mushrooms and water chestnuts are.
7. Place the pan back on heat. Add chicken, onions, garlic, bamboo shoots or water chestnuts and mushrooms to the pan.
8. Add the stir-fry sauce to the pan and sauté the mixture for a couple minutes then serve it in the lettuce "cups" rolled up like burrito.

Shrimp Scampi

1/2 carton frozen Shrimp Scampi
6-10 oz. fresh baby spinach
1 14.5 oz. can diced tomatoes
8 oz. linguine, cooked and drained
1/2 cup grated Parmesan cheese

Cook the shrimp in a 12 inch skillet for 6 minutes. Add the spinach and tomatoes. Cook and stir for about 5-6 minutes more or until the shrimp turn pink, and spinach wilts. Add pasta to the skillet and toss to coat. Portion onto plates and top with sprinkle of Parmesan cheese. Serve immediately.

Chicken Cordon Bleu

6 chicken breasts
6 slices provolone cheese
12 slices deli ham
1/2 cup butter or margarine, melted
2/3 cups Italian bread crumbs
1/2 cup parmesan cheese

Pound chicken breasts until they are 1/2 inch thick. In a medium sized bowl, mix bread crumbs and parmesan cheese. Put 2 slices of ham on the chicken. Roll up a slice of provolone cheese and place in the center of meat. Roll up meat and secure with a toothpick. Dip in melted butter and then in bread crumb mixture. If freezing, place in a freezer bag and freeze. Otherwise, place seam-side down on cookie sheet. Cover and bake at 350 degrees for 30 minutes or until chicken is no longer pink.