Sunday, August 14, 2011
cafe rio sweet pork, yes ma'am!
Cafe Rio Sweet Pork
* I usually make half of the recipe, and don't use nearly as much tomato sauce, I think it tastes better with less.
4 lb. pork roast (*2 lb.)
5 cans tomato sauce (*1 can)
3 tsp. garlic (*1 1/2 tsp.)
1 1/2 - 3 C brown sugar (*1 cup)
4 tsp. cumin (*2 tsp.)
4 C Dr. Pepper (*1 12-oz. can)
2-4 tsp. molasses (*2 tsp.)
Pour over roast in crock pot, cook on high 6-7 hours. Shred, cook shredded another hour.
psst - cafe rio dressing
(Cafe Rio) Creamy Tomatillo Dressing
3 fresh tomatillos, cut into quarters
1 pkg. buttermilk ranch mix
1 C mayo
1/2 C buttermilk
1 C fresh cilantro, chopped
2 cloves garlic
1/2 tsp. ground cayenne
Juice of 1 lime
Cumin - couple of sprinkles
2-4 drops green Tabasco sauce
1-4 spoonfuls sugar
Combine in blender, refrigerate 1 hour. Makes 3 cups (a TON, so depending on your tomatillo dressing habits, cut the recipe in half, or DOUBLE it!).
Monday, November 15, 2010
spicy sausage pasta
- 8 oz. dried bowtie pasta (i use rigatoni or penne instead)
- 3/4 lb. spicy Italian sausage links (i use "HOT" italian ground sausage instead, and i dump the whole 1 lb. onto the pan. jeff would cry if this recipe had any less sausage...)
- 2 medium green bell peppers, chopped into small pieces
- 1 can vegetable or beef broth (use beef.)
- 1/4 tsp. ground black pepper
Cook pasta according to package. Drain and return to pan. Meanwhile, cut sausage links into 1-inch pieces (*since i use ground meat instead of links, after the meat is thawed, we just dump it in the pan and break it up into small pieces as it browns). Cook sausage and sweet peppers in a large skillet over medium heat until meat is brown. Drain fat. Add broth and pepper to skillet. Bring to a boil; reduce heat. Simmer uncovered for 5 min. Remove from heat. Toss pasta with sausage mixture. (*i put the pasta directly into the large pan with the sausage mixture and let it hang out for a few minutes to eat up some of the broth for about 5-10 min.)
Tuesday, October 19, 2010
creamy vegetable soup
Creamy Vegetable Soup
1 large cauliflower, chopped
2 C. carrots, chopped
1/2 large brocolli, chopped
3 potatoes, peeled and diced
2 C. onions, chopped
4 C. chicken broth
2 chicken bouillon cubes (or 2 tsp. chicken bouillon granules)
1 tsp. basil
1 tsp. thyme
1 tsp. salt
1 tsp. pepper
1 stick butter
3/4 C. flour
1 quart half-and-half
8 oz. block cream cheese, softened
Put vegetables in large pot and cover with broth. Add bouillon and spices; cook until tender (I had them to boiling and reduced heat and let them cook for like 30 min.). Don't drain, set aside. In a separate saucepan, melt butter. Add flour. Slowly add half-and-half and cook, stirring constantly (this works best with a whisk) until thick. Add cream cheese (cut into chunks). Stir until cheese melts, then stir cream mixture over vegetables. Serve in bread bowls.
*This makes tons, so half it for a small family :) I like to put coarse ground pepper on top of my soup.
Thursday, October 7, 2010
new england clam chowder
-1 pint shucked clams or two 6.5 oz. cans minced clams (i bought the cans, didn't want to chop clams)
-2 slices of bacon, halved (i made 4 slices and ate one, so 3 slices)
3. In large saucepan/pot cook bacon until crisp. Remove bacon, reserving 1 tablespoon drippings in pan. **I just left whatever was in there - didn't remove any drippings.** Crain bacon on paper towels; crumble bacon and set aside.
4. Stir the reserved clam juice, potato, onion, bouillon granules, Worcestershire sauce, thyme, and pepper into saucepan. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan.
5. Stir together milk, half-and-half, and flour; add to potato mixture. Cook and stir until slightly thickened and bubbly. Stir in clams. Return to boiling; reduce heat. Cook for 1 to 2 minutes more or until heated through. Sprinkle each serving with crumbled bacon. **We ate our chowder with slices of sourdough bread and sprinkled coarse black pepper on top for zest. This is also good in a bread bowl!!**Monday, August 9, 2010
grubby blogs
Sunday, February 28, 2010
Italian-Style Calzones
- 1 (15 oz.) container ricotta cheese
- 2 eggs
- 2 T. dried Italian seasoning
- 3 cups shredded mozzarella cheese
- 1 cup freshly grated parmesan
- 1 (1o oz.) pkg. frozen chopped spinach, thawed and squeezed dry
- 1 (32 oz.) pkg. frozen white bread dough (Rhoades Rolls work), or thawed or refrigerated pizza dough
- salt and pepper to taste
- optional ingredients: pepperoni, sausage, variety of vegetables
*note - this is not a gooey-cheesy calzone. it is made with ricotta, so if you want a meltly calzone, you'll need to figure out different cheeses you want to use.
Preheat oven to 400 degrees. In a large bowl, mix together ricotta, eggs, Italian seasoning, mozzarella, parmesan, and spinach. Set aside. Divide dough into 8 pieces and roll each piece out to a 6-8" circle. Spoon about 1/2 cup of ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet. Bake 20-30 min. in oven, or until nicely browned on the tops and bottoms. *Serve with warm marinara or alfredo for dipping! Makes 6-8.