This is a combination of ideas from the internet and my own to try to duplicate Cafe Rio's. This recipe makes at least 8 servings.
Pork
4 lb. pork shoulder roast
1/2 c. water
16 oz. coke (I used caffeine free)
14 oz. enchilada sauce
1 can diced green chiles
Green Chile Rice and Black Beans
3 c. water
1.5 c. uncooked rice
1 bottle green taco sauce
1 14.5 oz. can black beans
I slow cooked the pork roast in the water on low for 8 hours, shredded the pork, added the other ingredients, and cooked another hour. For the rice I simply cooked it and added the taco sauce and black beans. Delicious. I tried to make homemade tortillas too, but that didn't turn out so well. I think I need a tortilla press to do that right. Anyway, I hope you Cafe Rio lovers out there enjoy!
Wednesday, April 23, 2008
Sunday, April 6, 2008
Easter Story Cookie Recipe
While Easter is long since past, I thought I would share this cute idea I found a few years ago to do with your kids around Easter time. It's a perfect FHE idea! Also, I am sad that there hasn't been any updates on this blog since February! So here's my contribution at this time of Spring:
Ingredients:
1 cup whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
I cup sugar
zipper baggie
wooden spoon
tape and Bible
Instructions:
Preheat oven to 300 degrees. Place pecans in zipper baggie and let children beat them with a wooden spoon to break into small pieces.
Explain that after Jesus was arrested, the Roman soldiers beat him.
Read John 19: 1-3.
Let each child smell the vinegar. Put 1 tsp vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross he was given vinegar to drink.
Read John 19:28-30.
Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life for us.
Read John 10:10-11.
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.
Read Luke 23:27.
So far, the ingredients are not very appetizing.
Add 1 cup sugar.
Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him.
Read Psalms 34:8 and John 3:16.
Beat with a mixer on high speed the egg white mixture for 12-15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus.
Read Isaiah 1:18 and John 3:1-3.
Fold in broken nuts. Drop by teaspoonfuls onto a wax-paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid.
Read Matthew 27:57-60.
Put the cookie sheet in the oven. Close the door and turn the oven to OFF.
Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed.
Read Matt. 27:65-66.
GO TO BED! Explain that they must feel sad to leave the cookies in the oven overnight. Jesus' followers were also in despair when the tomb was sealed.
Read John 16:20 & 22.
On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty.
Read Matt. 28:1-9. HE IS RISEN!
Ingredients:
1 cup whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
I cup sugar
zipper baggie
wooden spoon
tape and Bible
Instructions:
Preheat oven to 300 degrees. Place pecans in zipper baggie and let children beat them with a wooden spoon to break into small pieces.
Explain that after Jesus was arrested, the Roman soldiers beat him.
Read John 19: 1-3.
Let each child smell the vinegar. Put 1 tsp vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross he was given vinegar to drink.
Read John 19:28-30.
Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life for us.
Read John 10:10-11.
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.
Read Luke 23:27.
So far, the ingredients are not very appetizing.
Add 1 cup sugar.
Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him.
Read Psalms 34:8 and John 3:16.
Beat with a mixer on high speed the egg white mixture for 12-15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus.
Read Isaiah 1:18 and John 3:1-3.
Fold in broken nuts. Drop by teaspoonfuls onto a wax-paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid.
Read Matthew 27:57-60.
Put the cookie sheet in the oven. Close the door and turn the oven to OFF.
Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed.
Read Matt. 27:65-66.
GO TO BED! Explain that they must feel sad to leave the cookies in the oven overnight. Jesus' followers were also in despair when the tomb was sealed.
Read John 16:20 & 22.
On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty.
Read Matt. 28:1-9. HE IS RISEN!
Friday, February 8, 2008
Eggplant with Black Beans
2 Tbsp Olive Oil
1 eggplant peeled and chopped
1 medium Zucchini chopped
1/2 C Red Pepper, chopped
1 medium Onion, chopped
3 cloves Garlic, minced
1 can tomatoes
1 can Black Beans
1Tbsp chili powder
1 tsp dried Chili Peppers
Salt/Pepper to taste
In a large saucepan, add olive oil. Sautee eggplant, zucchini, red pepper, onion and garlic until almost tender. Rinse and drain black beans, add to mixure. Add canned tomatoes. Bring to a simmer for 20 minutes. Add seasonings and chili powder/pepper. Serve warm topped with parmesan cheese.
Number of Servings: 8
Fat: 3.7 g
Carbohydrates: 12.1g
Calories: 89.0
Protein: 3.2g
1 eggplant peeled and chopped
1 medium Zucchini chopped
1/2 C Red Pepper, chopped
1 medium Onion, chopped
3 cloves Garlic, minced
1 can tomatoes
1 can Black Beans
1Tbsp chili powder
1 tsp dried Chili Peppers
Salt/Pepper to taste
In a large saucepan, add olive oil. Sautee eggplant, zucchini, red pepper, onion and garlic until almost tender. Rinse and drain black beans, add to mixure. Add canned tomatoes. Bring to a simmer for 20 minutes. Add seasonings and chili powder/pepper. Serve warm topped with parmesan cheese.
Number of Servings: 8
Fat: 3.7 g
Carbohydrates: 12.1g
Calories: 89.0
Protein: 3.2g
Tuesday, January 29, 2008
Asiago Dip with Crostini
Asiago Dip with Crostini
1 cup light mayonnaise
1/2 cup thinly sliced green onions
1/3 cup (about 1 1/2 ounces) grated Asiago or Parmesan cheese
1/4 cup sun-dried tomato sprinkles
1 (8-ounce) carton low-fat sour cream
1 tablespoon (1/4 ounce) grated Asiago or Parmesan cheese
32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 2 baguettes)
Preheat oven to 350°. Combine first 5 ingredients in a bowl; spoon into a 1-quart casserole. Sprinkle with 1 tablespoon cheese. Bake at 350° for 30 minutes or until bubbly. Serve with toasted bread.
Yield: 2 cups (serving size: 1 tablespoon dip and 1 crostino)
Fat: 5.7 g
Carbohydrates: 27.7g
Calories: 192.5
Protein: 7.0g
1 cup light mayonnaise
1/2 cup thinly sliced green onions
1/3 cup (about 1 1/2 ounces) grated Asiago or Parmesan cheese
1/4 cup sun-dried tomato sprinkles
1 (8-ounce) carton low-fat sour cream
1 tablespoon (1/4 ounce) grated Asiago or Parmesan cheese
32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 2 baguettes)
Preheat oven to 350°. Combine first 5 ingredients in a bowl; spoon into a 1-quart casserole. Sprinkle with 1 tablespoon cheese. Bake at 350° for 30 minutes or until bubbly. Serve with toasted bread.
Yield: 2 cups (serving size: 1 tablespoon dip and 1 crostino)
Fat: 5.7 g
Carbohydrates: 27.7g
Calories: 192.5
Protein: 7.0g
Monday, December 10, 2007
Greek Pizza
This is as easy as it gets!
Makes 4 Servings
½ lb. pizza dough
1 tomato, sliced
½ green bell pepper, seeded and sliced
½ red onion, thinly sliced
¾ c. crumbled feta cheese
6 large kalamata olives
1 t. dried oregano
¼ t. freshly ground pepper
1. Preheat oven to 450 degrees.
2. Sprinkle a counter lightly with flour to coat. Stretch or roll the dough to a 10 to 12-inch circle, then transfer to a nonstick pizza pan or baking sheet. Top the dough with the tomato, bell pepper, onion, feta, olives, oregano, and ground pepper. Bake until the crust is browned and crisp, 15-20 min.
Makes 4 Servings
½ lb. pizza dough
1 tomato, sliced
½ green bell pepper, seeded and sliced
½ red onion, thinly sliced
¾ c. crumbled feta cheese
6 large kalamata olives
1 t. dried oregano
¼ t. freshly ground pepper
1. Preheat oven to 450 degrees.
2. Sprinkle a counter lightly with flour to coat. Stretch or roll the dough to a 10 to 12-inch circle, then transfer to a nonstick pizza pan or baking sheet. Top the dough with the tomato, bell pepper, onion, feta, olives, oregano, and ground pepper. Bake until the crust is browned and crisp, 15-20 min.
Crispy Sesame Shrimp
Crispy Sesame Shrimp
3/4 cup herb-seasoned stuffing mix (such as Pepperidge Farm),crushed
1 teaspoon sesame seeds
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1 large egg white, lightly beaten
10 large shrimp, peeled and deveined (about 3/4 pound)
Cooking spray
Preheat oven to 425°. Combine the first 6 ingredients in a small bowl. Place the egg white in a small shallow bowl. Dip shrimp in egg white, and dredge in stuffing mixture. Place the shrimp on a large baking sheet coated with cooking spray. Lightly coat shrimp with cooking spray. Bake at 425° for 15 minutes or until golden.
Yield: 2 servings (serving size: 5 shrimp)
Fat: 4.6 g
Carbohydrates: 14.2g
Calories: 152.0
Protein: 12.8g
3/4 cup herb-seasoned stuffing mix (such as Pepperidge Farm),crushed
1 teaspoon sesame seeds
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1 large egg white, lightly beaten
10 large shrimp, peeled and deveined (about 3/4 pound)
Cooking spray
Preheat oven to 425°. Combine the first 6 ingredients in a small bowl. Place the egg white in a small shallow bowl. Dip shrimp in egg white, and dredge in stuffing mixture. Place the shrimp on a large baking sheet coated with cooking spray. Lightly coat shrimp with cooking spray. Bake at 425° for 15 minutes or until golden.
Yield: 2 servings (serving size: 5 shrimp)
Fat: 4.6 g
Carbohydrates: 14.2g
Calories: 152.0
Protein: 12.8g
Friday, December 7, 2007
Chicken Barley Chili
This is a recipe my sister found on the Quaker Barley container and it is pretty good. She warned not to substitute cayenne pepper for the chili powder. It is a great open and dump recipe for those cold snowy days like today.
3 c chicken, bite size (raw)
14.5 oz can diced tomatoes, undrained
16 oz can tomato sauce or salsa
14 oz can chicken broth
1 c barley
4 c water
1 Tbsp chili powder
1 tsp cumin
15 oz can black beans, rinsed and drained
15 oz can corn (or frozen)
Combine chicken (raw), tomatoes, sauce or salsa, broth, barley, water, chili powder, and cumin. Bring to a boil over high heat. Reduce to low and cover. Simmer 40 minutes, stirring occasionally.
Add beans and corn, increase heat to high, until boils. Cover and return to low. Simmer 5 minutes or until barley is tender. If the chili gets to thick add more broth. If it is too thin, let it simmer longer.
Top with cheese, tortilla chips, and sour cream. Makes 11 (1) cup servings
Note- you don't have to do all the low heat, high heat stuff. Just leave on medium and let it boil a bit. MMmmmmm, good!
3 c chicken, bite size (raw)
14.5 oz can diced tomatoes, undrained
16 oz can tomato sauce or salsa
14 oz can chicken broth
1 c barley
4 c water
1 Tbsp chili powder
1 tsp cumin
15 oz can black beans, rinsed and drained
15 oz can corn (or frozen)
Combine chicken (raw), tomatoes, sauce or salsa, broth, barley, water, chili powder, and cumin. Bring to a boil over high heat. Reduce to low and cover. Simmer 40 minutes, stirring occasionally.
Add beans and corn, increase heat to high, until boils. Cover and return to low. Simmer 5 minutes or until barley is tender. If the chili gets to thick add more broth. If it is too thin, let it simmer longer.
Top with cheese, tortilla chips, and sour cream. Makes 11 (1) cup servings
Note- you don't have to do all the low heat, high heat stuff. Just leave on medium and let it boil a bit. MMmmmmm, good!
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