Cafe Rio Chicken

2 lbs chicken breasts
1/2 a small bottle of zesty italian dressing
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix (mixed with 1/2 cup of water)
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred with fork and serve in salads, burritos, tacos…etc. You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a lickity split meal.

This is easy and delicious! The chicken was tender, juicy and tasted great! From Make Ahead Meals for Busy Moms.

Cinnamon Cheesecake

Crust:
1-1/2 cups Graham Cracker Crumbs
1/4 cup  butter, melted
2 Tbsp brown sugar

Filling:
3 pkgs (8 oz each)Cream Cheese, softened
3/4 cup granulated sugar
3/4 cup Sour Cream
1 heaping Tbsp all-purpose flour
2 tsp ground cinnamon
2 extra-large eggs + 1 egg yolk

Preheat oven to 325^ F.

Mix graham crumbs, butter and brown sugar; press onto bottom of 9-inch springform pan.

Beat cream cheese and granulated sugar in large bowl with mixer until well blended. Add sour cream, flour and cinnamon; mix well. Add eggs and yolk, 1 at a time, beating on low speed after each just until blended. Pour over crust.

Bake 50 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Cheesecake is not my favorite dessert, but John loves the stuff and he says this was a winner! IMO, as cheesecakes go, this one was pretty good. I would have liked the crust to be a bit crunchier, but it'll do. I served it with a bit of the Blue Cranberry Sauce I made earlier spooned over each slice.

I don't remember where I found the recipe, but I think it might have been on the Philadelphia Cream Cheese webpage. Or maybe Honey Maid graham crackers.

Cranberry Upside Down Cake

8 tablespoons unsalted butter, room temperature
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1 3/4 cups cranberries
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.

With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.

Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; invert onto a rimmed platter.

I don't remember exactly where I found this recipe...I think it might be from Martha Stewart but I can't swear to it. It's good though! I served it with a scoop of homemade vanilla ice cream and was quite happy with the results.

Yukon Golds Jacques Pepin Style

1.5 pounds baby Yukon gold potatoes
Salt
Freshly ground black pepper
2 cups chicken stock
2 tablespoons butter
1-2 tablespoons freshly chopped parsley leaves

Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 2 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes.

Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired.

Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

Quite tasty! Adapted from Rachael Ray's recipe.

Foolproof Rib Roast

1 (5 pound) standing beef rib roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder

Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375 degrees F. Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.

Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F. to reheat the roast. The internal temperature should be at least 145 degrees F.

Remove from the oven and let rest for 10 minutes before carving into servings.

This truly is a foolproof way to cook a rib roast. I've made this several times since finding this Paula Deen recipe on foodnetwork.com and it's always juicy, tender and perfectly cooked!

Sunday Gravy and Macaroni (Spaghetti, Really)

1 pound spaghetti
3 Tbsp extra-virgin olive oil
2 thin cut pork loin chops, 1/2-inch thick
Salt and pepper
2 each sweet and hot Italian sausage links
1/2 to 1 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1 small onion, minced
1 1/2 cups beef broth
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
1/4 cup chopped flat-leaf parsley
1 tsp dried basil
2 tsp sugar
1/2 cup Marsala
1 pound meat loaf mix, ground beef, pork and veal combined
1 Tbsp mayonnaise
1/4 cup grated Parmigiano-Reggiano, plus extra for tossing pasta and to pass at table
1 loaf crusty Italian bread, heated just before serving to crisp crust

Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Remove skin and cut sausages into 1" chunks. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, 3 cloves chopped garlic and onion to the pot and saute 1 minute. Add broth to the pan and scrape up drippings. Add tomatoes and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce over a very low heat for a couple of hours, gently stirring every once in a while.

Preheat oven to 425 degrees F.

Lightly mix the ground meat, mayo, garlic salt, 1/4 cup cheese and some black pepper. Gently roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce.

In the meantime, heat water for pasta to a boil. Salt and cook pasta 7 to 8 minutes, to al dente.

To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish.

Adapted from the Rachael Ray recipe. This stuff is GOOD!

Hurry Up Turkey Pot Pie

2 cups chopped cooked turkey breast
1 cup frozen peas and carrots
1 can cream of chicken soup
1 cup chicken broth
1 tsp dried thyme
Salt and Pepper to taste
1 1/2 cups Bisquick
1 cup milk
4 Tbsp melted butter

Preheat oven to 350^F. Place the turkey and peas & carrots in a greased 2-quart casserole. Combine the soup, chicken broth and thyme in a small bowl until well mixed. Add salt and pepper if desired. Pour over the turkey. Stir together the Bisquick and milk and pour it gently over the turkey mixture. Drizzle with melted butter. Bake for 30-40 minutes or until the topping is golden brown.

Adapted from Paula Deen's Hurry Up Chicken Pot Pie.

Berry Shortbread Bars

21 Tbsp butter, melted and cooled to room temperature
3/4 cup sugar
2 large egg yolks
3 cups + 3 Tbsp all purpose flour (note: I had to use closer to 4 cups)
1/2 recipe Blue Cranberry Sauce (see recipe)
1/4 cup sugar

Preheat the oven to 325^F. With a wooden spoon, mix the 3/4 cup sugar into the melted butter and whisk in the egg yolks. Stir in the flour to make a very stiff dough. (I had to use 1 whole cup more than the original recipe called for to make a stiff dough!)

Remove two cups of this dough and pat evenly into a foil lined 9 x 13 pan. (The foil should hang over the ends of the pan to make it easy to remove after it's baked) Prick the dough all over with a fork and refrigerate for 30 minutes (or put in freezer for 7 minutes). Set the rest of the dough aside.

Bake the 9 x 13" chilled pan of dough, on the middle rack of your oven, for 20 minutes at 325. After 20 minutes, the dough will still be very pale in color and will not have any golden color on the edges.

Remove it from the oven and spread the cooled Blue Cranberry Sauce evenly over it. Increase oven to 350^F.

Add the 1/4 cup of flour to the remaining dough and stir gently until the mixture is crumbly but don't overdo it. You want some "lumps" but no bigger than about 1 inch. Sprinkle evenly over the cranberry sauce and return the pan to the oven for 20-35 minutes. (Mine needed closer to 35-40 minutes to attain the light golden brown color you want.

Remove from the oven and cool completely on a wire rack. Lift the cookies out of the pan using the foil ends and cut into bars.

These things are REALLY tasty! Adapted from coleensrecipes.blogspot.com

Butterscotch & Black Pepper Baby Carrots

2 1/2 tablespoons butter
2 1/2 tablespoons packed light brown sugar
1/4 teaspoon kosher salt
1 pound baby carrots, halved lengthwise
1/2 to 1 tablespoon freshly ground black pepper

In a medium skillet, heat the butter, sugar, and salt over medium-high heat, stirring until smooth. Add the carrots and toss to coat. Cover and reduce the heat to medium. Simmer for 15 minutes or until the carrots are tender and glazed. Top with black pepper. Serve hot or warm.

Delicious!!

Recipe courtesy The Deen Brothers as seen on Food Network.

Smothered Pork Chops

• 4 bone-in pork loin chops, each about 1 inch thick
• Salt and freshly ground pepper, to taste
• 2 Tbsp vegetable oil
• 2 Tbsp butter
• 1 yellow onion, cut into 1-inch pieces
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 3 celery stalks, cut into 1-inch pieces
• 3 garlic cloves, minced
• 1 tsp minced fresh thyme
• 3 Tbsp all-purpose flour
• 2 1/2 cups chicken broth
• 1/4 cup heavy cream
• 1 tsp. hot sauce, plus more for serving
• Buttered rice for serving

Preheat oven to 375^F. Season the pork chops with salt and pepper. In a large electric skillet set on medium-high heat, warm the oil. Add the chops and cook, turning once, until browned on both sides, about 3 minutes per side. Transfer to a large baking dish.

Reduce the heat to medium and melt the butter in the skillet. Add the onion and cook, stirring occasionally and scraping up the browned bits from the pan bottom, until the onion is translucent, 3 to 5 minutes. Add the bell pepper, celery, the white portion of the green onions and the garlic. Cover and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the thyme and flour and stir well. Gradually stir in the broth and bring to a simmer. Stir in the cream and hot sauce and pour over the chops in the baking dish.

Cover baking dish tightly with aluminum foil and bake for 1.5 hours or until pork it very tender. Serve with buttered rice. Pass more hot sauce at the table. Serves 4.

This was very good!

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).

Pecan Pie Muffins

1 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, softened
2 eggs, beaten

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.

In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.

Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done. I had enough batter to make 24 mini muffins and 3 regular-sized ones with this recipe. And they are good!!!

From allrecipes.com

Crock Pot Turkey Breast

Crock Pot Turkey Breast

3 stalks celery, chopped
1 cup baby carrots
1 large onion, chopped
1/2 cup chicken broth
6 lb turkey breast
Black Pepper
1 envelope dry onion soup mix

Put the celery, carrots, onion and chicken broth into the bottom of the slow cooker and place the turkey breast over that, skin side up. Sprinkle the turkey with black pepper then with the dry onion soup mix. Cover and cook on high for 1 1/2 hours, then reduce heat to low for 7-8 hours.

This is a fantastic way to cook a turkey breast! It was juicy, tender and delicious! Adapted from coleensrecipes.blogspot.com

Blue Cranberry Sauce

Blue Cranberry Sauce

1 (12 ounce) package fresh cranberries
1 cup water
1 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 pint fresh blueberries

Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.

Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.

Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.

Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

Excellent sauce!

Adapted from allrecipes.com

Bombshell Brownies

1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup milk chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.

Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the sugar mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.

Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

aka Brooke's Best Bombshell Brownies from allrecipes.com and HOLY cow, are these good!! They may be the best brownies I've ever eaten! However, they do not keep well...they dry out way too quickly.

Alabama Smokehouse Pig Burger with White BBQ Sauce

Alabama Smokehouse Pig Burgers with White BBQ Sauce

White BBQ Sauce:
3/4 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon lemon juice
2 tablespoons white sugar
2 teaspoons freshly ground black pepper

Combine all ingredients and whisk until well mixed. Cover and refrigerate until ready to use.

Pig Burgers:
12 slices thick cut hickory smoked bacon
2 pounds ground pork
1 tablespoon smoked paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for grill rack
6 thick slices smoked Gouda (recommended: Boar's Head)
6 kaiser rolls, split
1 1/2 cups finely shredded green cabbage

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Heat a large fireproof nonstick skillet on the grill. Add the bacon and cook over medium-high heat until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Reserve the rendered bacon fat from the skillet.

Patties:
Combine the pork, smoked paprika, chili powder, cayenne, salt, and pepper in a large bowl. Add 1 1/2 tablespoons of the rendered bacon fat from the skillet. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties to fit the size of the rolls.

Brush the grill rack with oil. Arrange the patties on the rack, cover, and cook, turning once just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the burgers with equal amounts of smoked Gouda and put the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread a generous amount of Alabama White Barbecue Sauce on the cut sides of the rolls. On each roll bottom, put some shredded cabbage, a cheese-topped patty, and 2 slices of bacon. Cover with the roll tops and serve.

As seen on Food Network, Recipe courtesy of Harold Cohen. These are delicious! I added bread & butter pickles, shredded romaine (instead of the cabbage), and sliced tomatoes and they were fabulous!

Baglio Della Luna Marinara

Baglio Della Luna Marinara

Salt and freshly ground black pepper, to taste
1 lb penne
3 Tbsp extra-virgin olive oil (evoo)(3 times around the pan)
4 cloves garlic, minced
3 pinches crushed red pepper
2 cans (6 ounces each) Italian tun in oil, drained or 2 cans (6 oz each) Albacore tuna, drained
1 cup dry red wine (a few good glugs)
1 can (14 ounces) diced tomatoes
1 can (14 ounces) crushed tomatoes
16 to 20 oil-cured black olives, pitted and coarsely chopped
2 Tbsp capers, smashed with flat of knife
A handful fresh flat-leaf parsley, chopped

Put a large pot of water over high heat for the pasta. When water boils, add salt and penne. Cook according to package directions, until al dente. Drain.

In a deep skillet, heat evoo, garlic, and crushed red pepper over medium heat until garlic sizzles. Add tuna and saute 1 to 2 minutes. Add wine, bring to a boil, and reduce liquid by half. Add crushed tomatoes, olives, capers, parsley, and a few grinds of black pepper. Bring to a bubble, reduce heat, and simmer 10 minutes.

Toss pasta in two-thirds of sauce and transfer to platter. Serve with remaining sauce for passing, along with salad and bread.

From Rachael Ray. As far as fishy meals go, this one wasn't half bad. John loved it and I can tolerate it!

Comforting Chicken Noodle Soup

Comforting Chicken Noodle Soup

1 can cream of chicken soup
1 can cream of chicken with herbs soup
4 soup cans water
32 oz carton chicken broth
1/4 cup chopped parsley
1/2 tsp dried sage
1/2 tsp dried rosemary
3/4 tsp dried thyme
1/2 tsp black pepper
2 cups diced, cooked chicken
2 cups frozen mixed vegetables
16 oz pkg wide egg noodles
1/2 cup sour cream

Combine both cans of soup, water, broth, parsley, sage, rosemary, thyme, pepper, chicken and vegetables in a stockpot. Stir well and bring to a boil over high heat. Add the noodles and cook until just done. Stir in sour cream until well combined and serve hot!

Adapted from a recipe @ Taste of Home.

Slow Cooker Hungarian Stew

Slow Cooker Hungarian Stew

2-lb. lean boneless beef sirloin steak, cut into 1- inch pieces
2 cups fresh baby carrots
1 medium onion, sliced
1 medium green bell pepper, sliced
1/3 cup all-purpose flour
3 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 cup chili sauce
1 3/4 cups Progresso® beef flavored broth (from 32-oz. carton)
16-oz. pkg. uncooked wide egg noodles
8-oz sour cream
2 tablespoons chopped fresh parsley

In 3 1/2 to 4-quart slow cooker, combine beef, carrots, onion and bell pepper. Add flour, paprika, salt, thyme and pepper; toss beef and vegetables to coat. Add chili sauce and broth; mix well. Cover; cook on low setting for 7 to 8 hours or until beef is tender.

Meanwhile, cook noodles to desired doneness as directed on package. Drain. Stir sour cream into stew until well mixed. To serve, spoon noodles into shallow bowls. Top with stew; sprinkle with parsley.

John liked this but I didn't care for it....too sweet in my opinion! From Pillsbury.

Swiss Chicken Quiche

Swiss Chicken Quiche

1 (9-inch) unbaked pastry shell, pricked
2 cups cubed cooked chicken or turkey
1 cup (4 oz) shredded swiss cheese
2 Tbsp flour
1 Tbsp instant chicken bouillon
1 cup milk
3 eggs, well beaten
1 Tbsp dehydrated minced onions
2 Tbsp minced green bell pepper
2 Tbsp chopped pimiento

Preheat oven to 450^F. Bake pastry shell 8 minutes; remove from oven. Reduce oven temperature to 350^F.

In small bowl, toss cheese with flour and bouillon. Set aside. In a large bowl, beat the eggs. Add cheese and remaining ingredients until well mixed. Bake 40 to 45 minutes or until set.

Let stand 10 minutes before serving. Refrigerate leftovers.

From Borden's Holiday Recipe Collection, 1987. This is a very tasty Quiche!