Cafe Rio Beans

Use Bushes Grillin beans

Cafe Rio Chicken

INGREDIENTS:

1 small bottle of Kraft Zesty Italian Dressing

1 Tbs Chili Powder

1 Tbs Cumin

3 Cloves of Garlic

5 lbs of Chicken Breast

INSTRUCTIONS:

1. Cook all ingredients together in a crock pot for 4 hours on low.

2. Shred meat and cook 1 additional hour on low.

Cafe Rio Dressing

INGREDIENTS:

1 bottle Ranch Dressing

2 Tomatillos

1/2 Bunch Cilantro

1 Garlic Clove

Juice of 1 Lime

INSTRUCTIONS:

1. Pour bottle of ranch and all ingredients into a food processor and mix.

2. Refrigerate and serve when chilled.

Cafe Rio Cilantro Line Rice

INGREDIENTS:

4 cups water

2 cups white rice

4 tsp chicken bouillon

2 garlic cloves

1/2 chopped onion

1 large lime

1/2 bunch cilantro, chopped fine

INSTRUCTIONS:

1. Chop onion and garlic. Set aside

2. In a food processor, chop cilantro (remove stems). Set aside.

3. In a 4 cup measurer squeeze the lime so that all of the juice is extracted. Fill the measure cup with water to equal 4 cups .

4. Place liquid in a sauce pan, add bouillon and bring to boil.

5. When water boils then add the onion, garlic, cilantro and rice.

Cover and cook about 25 minutes.

4.

Crock Pot Swiss Steak and Gravy

Ingredients:

2-2 1/2 pounds round or cube steak, cut into serving size pieces.

10 3/4 oz can Cream of Mushroom or Cream of Celery soup.

Half soup can of milk.

1 Package dry onion soup mix.

1 Package dry brown gravy mix.

Spices to taste

Directions:

1. Place steak pieces in slow cooker.
2. Combine soup and milk in bowl and mix. Pour over steak.
3. Sprinkle dry soup and gravy mix over top.
4. Cover and cook on high for about 1 hour and then on low for 2 to 5 hours or until meat is tender.

Serve over either white rice, mashed potatoes or egg noodles.

Jamaican Rice and Beans

Ingredients:

3 cups of long grain, not instant rice

1 can of tinned or 1 cup of fresh red peas (either kidney beans or pigeon peas)

5 cloves of garlic (finely chopped)

1 uncut scotch bonnet pepper (1 jalapeno pepper may be used as a substitute)

3 Scallion (spring onions may be used as a substitute)

1 tin (or one cup) of coconut milk

1 teaspoon of salt

1 teaspoon of black pepper

2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)

Directions:

*If you are using dried Kidney beans,

you will need to wash them first then put them to soak over night in 3 cups of water.

*If you are using canned Kidney beans you can skip to #3.

If you are using dried bean and have soaked them overnight proceed here.

1. Crush the garlic and add to 7 cups of water in a large pot.

2. Boil garlic and beans for 45 minutes.

3.Add the coconut milk, rice, salt, black pepper and thyme to the pot with the beans. If using canned beans add them to this mix along with 3 cups of water.

4. Crush the scallion (do not chop) and add to pot.

5. Add the uncut scotch bonnet pepper, nb - the pepper remains uncut so as to not make the rice spicy, just give it a subtle peppery flavor.

6. Simmer on low for about 40 minutes with the lid on the pot.

Honey Chicken Kabobs

Ingredients

Marinade

· 1/4 cup vegetable oil

· 1/3 cup honey

· 1/3 cup soy sauce Marinade

· 1/4 teaspoon ground black pepper

· 8 skinless, boneless chicken breast halves - cut into 1 inch or so cubes

· 2 cloves garlic

· 5 small onions, cut into 2 inch pieces

· 2 red bell peppers, cut into 2 inch pieces

· Skewers

·

Directions

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).

2. Preheat the grill for high heat.

3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.

4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Chinese Almond Cookies

Chinese Almond Cookies

Ingredients

· 1 cup and 3 tablespoons butter (no substitutes), softened

· 1 cup and 3 tablespoons sugar

· 2 egg· 2-1/2 teaspoons almond extract

· 3-2/3 cups all-purpose flour

· 1-1/4 teaspoons baking soda

· 1/2 teaspoon salt

· 1/4 cup and 2 teaspoons sliced almonds

· 2 egg white

· 1/2 teaspoon water

Directions

1. In a mixing bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Sprinkle with almonds.

2. In a small bowl, beat egg white and water. Brush over cookies. Bake at 325 degrees F for 14-16 minutes or until edges and bottoms are lightly browned. Cool for 2 minutes before removing to wire racks.

Serving size: 60 cookies

Homemade Mac and Cheese

This is one of the fav's around my house. It is really easy and very tasty! I have to make two full recipes because one is gone by morning!!!

Sindy Mac & Cheese (Emeril's Mac & Cheese is similar but I used cheesed that most people know of.)

Servings: About 6 to 7 depending on your family.

Ingredients: "Sounds like a lot of stuff but it really is not"

6 Tablespoons Butter or Margarine, sounds like a lot but you have to have it
4 teaspoon Flour
2 cups Half and Half, don't substitute this ingredient!
3/4 teaspoon Salt
1/4 Pepper, you can use White Pepper as well
3/4 teaspoon Salt
1/4 teaspoon Tabasco Sauce, you can substitute any hot sauce
8 1/2 ounces shredded Parmesan Cheese, sometimes I will omit this and use a cup of shaker Parmesan Cheese
1 Pound Elbow Macaroni
1/2 teaspoon minced Garlic, this should not be omitted!
4 to 6 oz shredded Cheddar Cheese
4 to 6 oz Mexican Cheese Mix
4 to 6 oz Mozzarella Cheese
1/4 or so cup of Bread Crumbs
1/2 teaspoon Creole Seasoning


Directions:
I am going to break this up into sections.

For the Bechamel Sauce:

1. In a heavy, medium saucepan melt 4 Tablespoon Butter or Margarine over low heat.
2. When butter is melted add the Flour and stir to combine. Cook, stirring constantly, for 3 minutes.
3. Increase the heat to medium and whisk in the Half & Half. This should be done a little at a time but when I am in a hurry it all goes in at once! Cook until thickened, about 4 to 5 minutes, stirring frequently.
4. Remove from heat, season with salt, pepper, Tabasco Sauce, or any hot sauce and 4 oz of Parmesan cheese. Stir until cheese is melted and sauce is smooth.

Cover and put aside.

Preheat over to 350 degrees F.

Macaroni:

1. Fill large pot with water and bring to boil over high heat. Add salt to taste and, while stirring, add the Macaroni.
2. Return to boil, reduce heat to low and boil and cook for about 5 to 7 minutes, or until macaroni is quite undercooked (al dente).
3. Drain in colander and return to pot.
4. Add 2 Tablespoons of the Butter and the minced Garlic to the macaroni. Stir to combine.
5. ADD THE BECHAMEL SAUCE to macaroni and stir very well.

Set aside.

Putting dish together:

1. Use spray oil such as Pam and spray a 3-quart baking dish or casserole and set aside.
2. In a large bowl combine all the cheeses except about 1/2 oz Parmesan cheese, and toss to combine.
3. Place about 1/3 of the Macaroni with the Bechamel Sauce on the bottom of the baking dish.
4. Top with 1/3 of the Cheese mixture.

*Continue this until you have 3 layers*

Topping:

1. In a small bowl combine the Bread Crumbs, remaining 1/2 oz Parmesan Cheese and the Creole Seasoning.
2. Sprinkle this over the top of the Mac & Cheese.

Cook at 350 degrees F for about 40 to 45 minutes or until cheese is bubbly hot and golden brown.

Remove from oven and enjoy!!!!