Cafe Rio Style Pork Salad

There is a local restaurant chain that is always busy and everyone loves it. I don't know one person who doesn't eat there regularly. One of their staple items is a Pork Salad-shredded juicy, sweet and spicy pork, layered on top of a homemade tortilla, cilantro lime rice, beans, and then topped with romaine lettuce, pico de gallo, guacamole and crispy tortilla strips. Served along side is a creamy tomatillo dressing. Insert drool here.

It is amazing and most home cooks have attempted to recreate this at home. I have tried it several times and this is pretty close. It's great to make for a crowd.

Café Rio Style Pork Salad

2-3 lb, bone-in pork roast
1 can red enchilada sauce
1 can diced green chiles
3 cloves garlic, minced
1/3 c brown sugar
1 c Dr. Pepper (or Coke) DO NOT USE DIET
1 tsp ground cumin
1 TBSP Kosher salt
1 tsp ground black pepper

Season the pork roast with cumin, salt and pepper and place it in a slow cooker. Top it with enchilada sauce, green chiles, garlic, brown sugar and Dr. Pepper. Cook on high for 4-6 hours, or on low, 6-8 hours. Once pork is cooked through and fork tender, remove it from the slow cooker and cover it with foil, allowing it to rest for 15 minutes. Remove half of the liquid from the slow cooker and discard. Once meat has rested, remove the bone,  shred the pork into bite size pieces and place back into the cooking liquid. Let the meat hang out while you assemble the rest of the ingredients.

Creamy Tomatillo Dressing

 4 tomatillos
1 packet dry Ranch dressing mix
1 cup buttermilk
1 cup mayonnaise made with olive oil (this reduces the fat)
1/2 c plain, fat free Greek yogurt (adds the creaminess, none of the fat)
1/4 c cilantro
2 cloves garlic
1 jalepeno, seeded (DO NOT ADD ALL AT ONCE)

In a blender, add all the ingredients EXCEPT for the jalepeno. Mix until blended well, about 2 minutes. Add 1/4 of the seeded jalepeno and blend again for 30 seconds. Taste at this point to test the heat level. If you like the amount of heat, stop now. If too weak, add another 1/4 of the jalepeno and blend again. Taste again. Add jalepeno until it reaches your desired heat level. Set aside for assembly of salad.

Cilantro Lime Rice

2 cups white rice, cooked
2 TBSP cilantro, minced
juice and zest of two limes

Once rice is cooked according to package instructions, add the cilantro and lime juice and zest. Stir together and set aside for assembly.

Black Beans

2 cans black beans, drained
1/4 onion, minced
1/2 tsp cumin

In a sauce pan, heat all ingredients and allow to cook for 10 minutes.


Pico de Gallo

2 tomatoes, seeded and diced
1 TBSP cilantro, minced
1 TBSP onion, diced

Mix together all ingredients and set aside.

Salad ingredients

2 heads Romaine lettuce, chopped
8-12 flour tortillas, warmed
Shredded Cheddar Cheese
Tortilla Strips (found by croutons in grocery store)
Guacamole

Assembly

Take a warmed tortilla and sprinkle with cheese, as much or little as you would like. Top with rice, beans, then shredded pork. Top the pork with lettuce, guacamole, pico de gallo, then tortilla strips. Serve with creamy tomatillo dressing.

Carrot Cupcakes with Cinnamon Cream Cheese Frosting

Dessert is one of the best things in life. Everyone loves it. It makes you happy. And I love baking.

Carrot Cupcakes have been on my to-do list for awhile, and today was a great day to get them made for some friends and family.

Carrot Cupcakes

1 stick butter, softened
1 cup sugar
3 eggs
1 tsp vanilla
1/4 t salt
1 1/2 t baking powder
1 1/2 t baking soda
1 cup fresh grated carrot (about 2 whole carrots)
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
 2 cups all purpose flour
 3/4 c water
1/3 cup chopped walnuts
OPTIONAL: Add 1 TBSP orange zest to batter, or 1/2 cup raisins.

 Place paper liners in muffin pans. Yields about 18 cupcakes, or 36 mini cupcakes.

Preheat oven to 325 degrees F.

In a large mixing bowl, combine softened butter and sugar, creaming together until smooth with a hand mixer or stand mixer. Once smooth, add eggs and beat well. Add vanilla, salt, baking soda and powder and spices. Mix until well incorporated. Add flour one cup at a time,  mixing well in between adding flour. Add water and mix until smooth. Add walnuts and mix for one minute.

Using one ounce ice cream scoop, scoop batter into cupcake liners and bake at 325 degrees for 20-25 minutes, or until cooked through. Remove from pan when baked and let cool before frosting.
 


Cinnamon Cream Cheese Frosting

1 stick butter, softened
 8 oz of cream cheese, softened
1 TBSP vanilla
1/4 tsp salt
1/2 tsp ground cinnamon
 2-3 c powdered sugar

In a large mixing bowl, cream together softened butter and cream cheese until smooth. Add vanilla,  salt, and cinnamon and mix well. Add 1 1/2 c powdered sugar and mix on low until well incorporated. Add up to another 1 1/2 c of powdered sugar, to the desired thickness of frosting is made. Use can use an offset spatula to frost cupcakes, or spoon into a piping bag with a 1 MM tip to pipe onto cupcakes.

Buttermilk Fried Chicken

This recipe did not come over night. It did not come in a month. Or even a year. I have been working on getting just the right seasonings, way to fry the chicken, and cooking time for years. YEARS, people.

Fried chicken is not easy. But, I hope that in this recipe, you will find that you CAN do it at home and you will love it.

Buttermilk Fried Chicken

Whole chicken fryer, cut into 8 pieces
2 cups buttermilk
10 dashes hot sauce
1 TBSP Kosher salt
2 tsp ground black pepper
2 tsp chili powder
1/2 tsp ground cayenne

Trim any excess fat or skin off the chicken. In a large bowl, mix together buttermilk and all seasonings. Add cleaned chicken to the seasoned buttermilk and let soak, covered,  for 2-4 hours in the fridge.

Once chicken has soaked for 2-4 hours, remove from fridge and make the seasoned flour.

Seasoned Flour

2 cups flour
1 TBSP Kosher salt
1 1/2 tsp ground black pepper
1 1/2 tsp chili powder
1/2 tsp ground cayenne

In a large bowl, mix together flour and all seasonings. Dredge each piece of buttermilk soaked chicken in the flour, shaking off excess flour.

Heat a cast iron skillet or another heavy bottomed pan over medium high heat, filling pan half way full with vegetable OR peanut oil. Heat oil to 350 degrees F. Place chicken in the hot oil, skin side down, first placing in the breasts, then legs, then thighs. Breasts take 12-15 minutes per side, legs, 10-12 per side, and thighs, 9-11 minutes per side. Try to only turn chicken once during entire cooking process. If chicken is sticking to bottom of pan, it is NOT ready to turn over. Once chicken is browned and cooked through, remove and drain on paper towels. Serve with mashed potatoes and gravy.

TIP: Don't like bones or skin? Use boneless, skinless chicken but cut cooking time by half.

TIP #2: If your chicken is getting too brown but meat is not done cooking, remove the chicken and finish the cooking in the oven on 300 degrees F.

Chipotle Lime Steak Fajitas

Fajitas are versatile and easy to make. We have them at least once a month, and in summer grilling months, you can make all components outside.

Feel free to change up the steak for chicken, shrimp, pork or even Portobello mushrooms.
The marinade will work on any.

Chipotle Lime Steak Fajitas

2-3 lbs skirt steak
2 TBSP adobo and 2 chipotles, minced from a can of Chipotles in Adobo
3 garlic cloves, minced
juice and zest of two limes
2 tsp ground chili powder
1 tsp ground cumin
2 tsp Kosher salt
1 tsp ground black pepper

Place all ingredients in a large Ziploc bag and close it, removing as much air as possible. Massage spices into the meat and let marinate in the fridge for at least 2 hours, but up to 6. Heat grill to medium-high heat and grill meat for 3-5 minutes a side, until meat is cooked to medium. Remove from grill and let rest for 5-10 minutes. After meat has rested, slice thin, against the grain, for the most tender meat. 

Sides

1 green bell pepper, sliced
1 red bell pepper sliced
1 yellow onion, sliced
1 TBSP olive oil
1 tsp each salt and pepper

Place all ingredients in a grill safe pan (I use disposable pie pans) and cook on grill over medium-high heat, stirring every 5 minutes. Cook for about 20 minutes, or until softened.


Wrap 12-16 soft flour tortillas in aluminum foil and set on top self of grill and let heat through while cooking the meat.

Serve with:

Shredded cheese
Salsa
Sour Cream
Guacamole
Pico de gallo
Lime wedges

Tomato Basil Bisque

Why would I be posting a soup recipe mid-June? Well, considering it's 48 degrees and pouring rain right now, it's totally appropriate.

I love this recipe and make it a couple times a month every fall and winter. The next time a cool day hits your area, try this out.

Tomato Basil Bisque

1/2 onion, diced
3 cloves garlic, minced
2 TBSP olive oil
3-14.5 oz cans crushed tomatoes
2-8 oz cans tomato sauce
1 TBSP honey
1 1/2 c half and half
6-10 basil leaves, chopped
1 1/2 tsp Kosher salt
1 tsp ground black pepper

In an 8 qt sauce pan, heat olive oil over medium heat. Add onion and garlic and sauté for 3-5 minutes. Add crushed tomatoes and tomato sauce and cook for 10 minutes. Add honey, half and half, salt and pepper. Lower heat to low and cook for an additional 5-10 minutes, stirring occasionally. Add basil in the last 2 minutes of cooking. Serve with grilled cheese, if wanted.

Spinach Artichoke Pasta

This is one of the very first recipes I created about 4 years ago. It's an oldy but, a goody, and my family requests it quite frequently in the summer months.

If you love spinach artichoke dip, this pasta dinner version is for you.

Spinach Artichoke Pasta

1 lb spaghetti (or any other pasta you want to use)
1 can quartered artichoke hearts, packed in water- chopped
3 cups fresh spinach
1 TBSP olive oil
3 cloves garlic, minced
4 ounces cream cheese, softened
1 cup vegetable OR chicken broth
1/2 c Parmesan cheese
pepper to taste

Cook pasta in boiling, salted water until al dente, about 8-10 minutes. Drain pasta and set aside. In the same pan the pasta was cooked in, heat olive oil over medium heat. Add minced garlic and cook for 2 minutes. Do not let garlic brown. Add chopped artichoke hearts and cook for another 2 minutes. Then add broth and cream cheese. Stir until cream cheese is melted completely and has made a sauce. Add cooked pasta back into the cream cheese sauce and toss all together. Sprinkle in the Parmesan cheese and fresh spinach leaves. Toss until well combined. Taste to check seasonings, adding salt and pepper if needed.

TIP: If pasta seems too dry after all ingredients are added, you can add more broth.

Grilled Margherita Pizza OR Grilled Sausage and Carmelized Onion Pizza

What family does not love pizza?  We are no exception. We all love it. But doesn't it get boring? I know I get bored.

So, with grilling season here, this is great way to get outside, make pizza and get a new flavor from the smoke the grill gives to the pizza.

Side Note: I made these on a gas grill because charcoal heat can be hard to control and maintain a constant temperature. Feel free to try it on charcoal and let me know your results.

Grilled Margherita Pizza

Dough: this makes 2-12 inch pizzas or 6-8 individual pizzas

1 TBSP dry, active yeast
2 TBSP honey
1 cup warm water (about 105-110 degrees)
2 TBSP olive oil
1 tsp salt
3-4 cups bread flour (or AP if you can't find it)

In a mixing bowl with bread hook attachment, mix together warm water, yeast and honey, allowing yeast for activate for 10 minutes. After the ten minutes, add the olive oil and the salt and mix. With mixer on low, add flour slowly, until ball starts to form (this is why flour content can vary, so add only a cup at a time.). Let dough mix on medium low speed for 5 minutes. After it has kneaded, let dough rest for 15-30 minutes before use.

Pizza Sauce:

2-8 oz cans of tomato sauce
3 TBSP tomato paste
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano leaves
1/2 tsp dried basil
1/4 tsp ground cayenne
1 tsp honey

Mix all ingredients together until all spices are mixed in and smooth. Set aside for assembly.

Toppings:

2-3 cups grate mozzarella cheese
10-15 fresh basil leaves, torn
salt


Assembly:

Preheat gas grill to about 250 degrees. Have all ingredients prepped and ready to go next to the grill. This process will go quickly. Using hands or rolling pin, roll dough into circles or squares, about 1/2 inch thick. Dough does not need to be perfect, I love freeform pizzas. Once grill is to desired temperature, place dough onto grates and close the lid. DO NOT LEAVE THE GRILL. Check the dough after one minute. If not brown, close lid again and check again after 30 seconds. Keep checking until dough reaches desired color.  If browned on underside, flip it and immediately start topping it with a pinch of salt, then sauce and cheese. Close lid again and let cheese melt and second side of dough cook. Check after one minute, and every 30 seconds thereafter until dough cooked and cheese melted. If dough getting too dark but cheese isn't melted, move pizza to cooler part of grill or higher shelf inside grill. Once cheese melted and dough is done, remove from grill to a cookie sheet and top with torn basil leaves. Serve immediately.


Grilled Sausage and Carmelized Onion Pizza

Use the same dough and sauce recipe that is listed above.

To make Carmelized Onions:

1 yellow onion, sliced
1 tsp salt
1/2 tsp black pepper
1/2 tsp white sugar
1 TBSP balsamic vinegar

In a sauté pan, add 1 TBSP olive oil and onions, salt and pepper. Cook onions over medium low heat for 10 minutes, until softened slightly. Add sugar and cook for 5 more minutes. Add balsamic vinegar and cook for 2-3 minutes. Remove from heat set aside for assembly.

2 links of Mild Italian sausage

Before you use the grill to make the pizzas, cook the Italian sausage on it. Once it is cooked through, remove from grill and slice.

2-3 cups shredded mozzeralla cheese


Assembly:

Preheat gas grill to about 250 degrees. Have all ingredients prepped and ready to go next to the grill. This process will go quickly. Using hands or rolling pin, roll dough into circles or squares, about 1/2 inch thick. Dough does not need to be perfect, I love freeform pizzas. Once grill is to desired temperature, place dough onto grates and close the lid. DO NOT LEAVE THE GRILL. Check the dough after one minute. If not brown, close lid again and check again after 30 seconds. Keep checking until dough reaches desired color.  If browned on underside, flip it and immediately start topping it with a pinch of salt, then sauce and cheese, onions and sausage. Close lid again and let cheese melt and second side of dough cook. Check after one minute, and every 30 seconds thereafter until dough cooked and cheese melted. If dough getting too dark but cheese isn't melted, move pizza to cooler part of grill or higher shelf inside grill. Once cheese melted and dough is done, remove from grill to a cookie sheet. Serve immediately.

Chicken Cacciatore

One pot meals are fantastic when I'm in a rush to get dinner on the table to the hungry man-children that have taken over my home and life. (For which I am grateful.)  I can get everything going, walk away and get one of the other millions of things done. And to top this recipe off, it's healthy. Clean-eating at it's best.

Chicken Cacciatore

6-8 boneless, skinless chicken breasts OR thighs
1/2 yellow onion, sliced
2 red bell peppers, seeded and sliced
1 green bell pepper, seeded and sliced
1 lb white button OR baby bella mushrooms, sliced
4 cloves garlic, minced
28 oz can diced tomatoes
1 c chicken broth
2 TBSP tomato paste
8-10 basil leaves, chopped
1 tsp crushed red pepper flakes
salt and pepper
olive oil to cook with


In an 8 qt sauce pan, heat 2 TBSP olive oil over medium-high heat. Season chicken with salt and pepper and brown both sides of chicken, about 3 minutes per side. Chicken will NOT be cooked through, it will cook in the sauce at the end. You may need to brown chicken in batches to get it all done. Once all the chicken is browned, heat another 2 TBSP of olive oil to the same pan. Add the onions, peppers, mushrooms and garlic and sprinkle with salt. Cook until softened, about 10 minutes. Add the tomatoes, tomato paste, chicken broth, red pepper flakes,  2 tsp of salt, 1 tsp of black pepper. Stir until all combined. Add the chicken back into the vegetables. Let simmer, covered,  over low heat for 30 minutes. Add  basil leaves. Taste and adjust seasonings as needed. Serve over cooked rice or pasta.