Cafe Rio Soft Taco Salad

Probably one of the few restaurants I miss not living in Utah. This salad is amazing.

Uncooked flour tortillas (I find them at Costco or Safeway)
Shredded cheese
2 cans black beans
Cilantro Rice
Sweet shredded pork
(Or you can use the Mexican shredded chicken)

Toppings
Shredded romaine lettuce
Pico
Guacamole
Tortilla strips
Cilantro
Lime
Cotija cheese
Cilantro Ranch Dressing

Cook the tortillas on both sides, placing plenty of shredded cheese on one side. Transfer to a bowl (I use aluminum 9″ round cake pans). Top with beans, rice and choice of meat. Choose from any of the toppings for exactly what you want.

 

Shredded Mexican Chicken

7-8 chicken breasts
2 Rotel-brand diced tomatoes/green chilis
1 tsp. pepper
1 tsp. salt
1 tsp. chili powder
1 tsp. garlic salt
1 tsp. cayenne pepper
1 dash tobasco
lime juice

-Cook everything together in the crock pot. When done, shred chicken and add lime juice to taste

 

Sweet Shredded Pork

5-6 lbs. pork roast (can use shoulder)
12 oz. taco sauce (you can make your own using tomato sauce and a taco seasoning packet)
1 tbsp. cumin
1 c. brown sugar
20 oz. Coke (not Diet)

-Season roast with salt and pepper. Place roast in slow cooker. Add water to cover 1/2 the roast. Cook 12 hours on low. After 12 hours, you can pour out at least 1/2 the water and drain off fat. Then, add rest of ingredients and cook on low another 6 hours. It will fall apart when ready.

 

Cilantro Rice

2 c. white rice
4 c. water
4 chicken bouillon cubes
1 tsp. cumin
2 cloves garlic, minced
6 green onions, chopped
6 sprigs cilantro, chopped

-Boil water and add bouillon cubes to dissolve. Combine all ingredients in rice cooker. Cook until rice is done and all liquid is absorbed.

 

Cilantro Ranch Dressing

1 c. buttermilk

1 c. mayo
1 chopped and seeded jalapeno pepper
3-4 tomatillos, chopped
Approx 1/2 cup chopped cilantro
1 clove minced garlic
1 pkg. buttermilk ranch salad dressing
1 tsp lime juice

- Blend all together in blender; chill. The longer it chills, the thicker it will be.

 

Three Cheese Mini Macs

1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked Spanish paprika

Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess. In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

Make Ahead The recipe can be prepared through Step 4 and refrigerated overnight.

 

Sherried Tomato Soup

Okay, thank you Pioneer Woman Who Cooks. Best tomato soup I’ve made. We didn’t even add the cream… just a quick splash at serving time.

Ingredients

* 6 Tablespoons Melted Butter
* 1 whole Medium Onion, Diced
* 1 bottle (46 Oz.) Tomato Juice
* 2 cans (14 Oz. Cans) Diced Tomatoes
* 1 Tablespoon (up To 3 Tablespoons) Chicken Base
* 3 Tablespoons (up To 6 Tablespoons) Sugar
* 1 pinch Salt
* Black Pepper To Taste
* 1 cup Cooking Sherry
* 1-1/2 cup Heavy Cream (optional)
* Chopped Fresh Parsley
* Chopped Fresh Basil

Preparation Instructions

Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry. Add in parsley and basil to taste. Add cream now if desired.

 

Pumpkin Risotto with Seared Scallops

Found this amazing recipe on Pintrest. So, so yummy.

Pumpkin Risotto with Seared Scallops
Serves 6

Ingredients:
pumpkin risotto:
1¼ cups pumpkin puree
2 tablespoons heavy cream
2 tablespoons light brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
pinch ground clove
¼ cup hot vegetable broth
6 tablespoons (3/4 stick) unsalted butter, divided
4 to 5 cups low sodium chicken broth
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
1 clove garlic, minced
2 cups Arborio rice
2 tablespoons mascarpone cheese, softened
¼ cup parmesan cheese, grated
1 tablespoon fresh thyme, minced
salt and pepper to taste
seared scallops:
2 tablespoons extra virgin olive oil (plus more, if needed)
18 large scallops, cleaned
salt and pepper to taste
confetti candied pancetta:
½ teaspoon extra virgin olive oil
4 ounces pancetta, micro diced (really small)
2 tablespoons light brown sugar

1. For the risotto: Stir together the first six ingredients for the risotto into a small pot and bring to a simmer.
2. Simmer for about 5 minutes. Remove mixture from the heat and pour into a blender with the broth, season with salt and pepper and blend.
3. With the motor running, add ¼ cup of butter into the blender, 1 tablespoon at a time. Blend until smooth, about 3 minutes.
4. Pour the mixture into a bowl and set aside until ready to use.
5. Pour the chicken broth into a medium pot and warm over low heat.
6. Place a large pan over medium heat and melt the remaining butter and olive oil.
7. Add the onion and garlic and sauté for about 3 minutes.
8. Add the rice and sauté for 3 to 5 minute or until each grain of rice is coated in oil and there is a white dot in the center of each grain.
9. Begin adding the warm broth to the rice, one ladle full at a time, stirring frequently.
10. Each time the liquid evaporates, add another ladle of broth and continue to stir.
11. Continue to add liquid and stir until the rice is al dente, 20-25 minutes.
12. Stir in the pumpkin puree until completely combined.
13. Stir in the mascarpone and parmesan until smooth. Fold in the thyme and season with salt and pepper.
14. For the scallops: Heat the oil in a heavy bottom skillet, over medium-high heat.
15. Season each scallop with salt and pepper.
16. Sear the scallops, in batches, for 3-4 minutes on each side.
17. For the candied confetti pancetta:: Heat the oil in a heavy bottom skillet, over medium high heat,
18. Add the pancetta to the pan and cook until the fat has rendered off and the pancetta has become crispy.
19. Drain all but 2 teaspoons of grease from the pan and return to the stove, over medium heat.
20. Sprinkle both sugars over the pancetta and stir until the sugar melts and had coated the pancetta.
21. Spread the candied confetti-pancetta onto a sheet pan lined with parchment and allow to cool and slightly harden.
22. To assemble: Fill six bowls with risotto and top each with three scallops; finish each bowl with a sprinkle of pancetta. Serve immediately.

 

Crab Cakes with Lemon Dill Sauce

Thank you Paula Dean for this amazing crab cake recipe! Every year we have our annual tree trimming party. It consists of pounds and pounds of seafood. Fun and delicious! I made these this year and everyone raved. Enjoy!

Lemon Dill Sauce:
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 garlic clove, minced

Crab Cakes:
3 tablespoons butter
1 green onion, finely chopped
2 tablespoons finely chopped red bell pepper
1 garlic clove, minced
3 tablespoons heavy cream
1 tablespoon Dijon mustard
1 egg
1/2 teaspoon minced fresh parsley
Cayenne pepper
1 cup bread crumbs
1/4 cup grated Parmesan
1 pound white or claw crabmeat, picked free of any bits of shell
2 tablespoons vegetable oil

Directions
To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.

To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat. Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crabmeat.

Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.

Using a skillet, combine the oil and remaining 2 tablespoons of butter. Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.

To serve, spoon a dollop of the lemon dill sauce along side each crab cake.

 

Samosas (Stuffed Savory Indian Pastries)

A group of moms in my neighborhood started a cooking club to put together items that can be frozen and used during the holidays. Things that are difficult and time consuming to make, but are much easier in a group. Every Sunday for a month before Christmas we all took turns hosting. This recipe comes from my friend Diane.

FILLING
2 Tablespoons oil
2 tsp coriander seeds
2 tsp cumin seeds
1/2 cup chopped onion
1 1/2 tsp chopped ginger root
7 medium potatoes (cooked, peeled and roughly chopped)
2 Tablespoons chopped cilantro
1/2 cup green peas
green chilies chopped to taste
1 1/4 tsp Garam masala
2 tsp lemon juice
salt

Heat oil in a large nonstick fry pan. Add coriander and cumin seeds and saute for 30 seconds. Add onion and ginger and cook 4-5 minutes. Add potatoes and peas. Cook an additional 10 minutes and remove from heat. Add remaining ingredients and mix well. Cool.

Samosa Assembly
Uncooked tortillas
Oil for frying
Paste (flour mixed with water until it becomes a paste)

Place one strip of a tortilla in front of you. Fold the right side over to the center, creating a right angle. Place some of the sticking glue on the top. Then fold the other side over to make a cone shape. Press lightly to seal. Place in a plastic bag or under a damp towel to keep from drying out. Complete all the tortilla strips.

Fill each samosa with the cooled filling. Put about 2 tablespoons of filling into each samosa pouch. Complete for all the triangles.

To close all the samosas, place one samosa in front of you. Put some “glue” on both the extra “flaps” of the triangle. Stick them to the filled samosa, creating a finished triangle. Make sure the samosa is completely sealed. Complete for all the samosas.

Heat the vegetable oil for frying in a large frying pan. Test the temperature by putting a small piece of tortilla in the oil. If it sizzles and rises to the surface, the oil is hot enough. Place a handful of samosas into the frying pan. Using a slotted spoon, turn the samosas frequently until all sides of the triangle are golden brown. Removed cooked samosas from the pot and drain on paper towels.

Serve with store bought chutney.

A good video to demonstrate how to assemble samosas: http://www.ifood.tv/recipe/samosas-4