Showing posts with label entree. Show all posts
Showing posts with label entree. Show all posts

Saturday, May 26, 2012

Cafe Rio Barbacoa Pork

 It's time for another Holiday Recipe Club, and for Memorial Day we could choose between 3 ingredients to use. Our choices are watermelon, pork, or beer. You can also choose two or all of the ingredients, if you would like. I chose pork because I love it. I love to cook with it at home, and I do so very often. I also love to get it when we go out to eat. When it comes to my favorite place to eat out, I guess I go in cycles, just like anyone else. Sometimes, it's a slice of pizza and a great salad bar. Other times it's an all you can eat sushi place. Right now it is a Mexican, stand in line and order kinda of place called Cafe Rio. I just love it! I went searching for a copy cat recipe mostly because my husband is sick and tired of Cafe Rio being the only place I want to go eat.Oh, he likes it too, but he is not obsessed anxious to have it all the time.  He doesn't say anything, but sometimes you just know. Ya know? Anyway I found one, and it is delicious. You will love it! For the true Cafe Rio experience you need to make the pork and the enchilada sauce.

Cafe Rio Barbacoa Pork
(adapted from
2 pounds boneless Pork Ribs
12 ounce can Coke (not diet)
1/4 cup Brown Sugar
dash Garlic Powder
1/4 cup Water 

Place the pork and the brown sugar  in a plastic bag.
Pour in the coke. Marinate for a few hours
or even overnight.
Pour the meat and the marinade into the crock pot.
Add the garlic powder and the water.
Cook on high for 4 hours or on low for 8 hours.
When done, drain the liquid and shred the pork.
Now make the enchilada sauce:
Barbacoa Enchilada Sauce
1 cup Coke (not diet)
1 small can diced green Chilies
1 cup red Enchilada Sauce
1/2 cup brown Sugar

Put all ingredients in food processor or blender and blend.
 Put shredded pork and enchilada sauce in to 
crock pot and cook on high for 2 hours.
Then it is ready to serve.
I put my pork on top of white rice on a flour tortilla.
I also added sauteed onions and peppers.
At Cafe Rio their burrito is served with Cilantro Lime Rice
and Black or Pinto Beans. I have some recipes
for those that I will be posting in the near future.
I topped my burrito with the enchilada sauce
and some shredded cheddar.
So delicious! 

Thanks for joining me today! 

Stop and see what everyone else made:


Tuesday, December 6, 2011

Chicken Stir Fry!

When I originally wrote about this stir fry, I was planning on using pork as the main attraction. But somewhere between posting the plans and executing them, things changed. What I mean is that the pork was used for something else, by someone else, leaving me to make this stir fry with chicken. Which is not so bad, because it is really, really good.! and fast!! and easy to make!!!
Chicken Stir Fry w/ White Rice
(This recipe makes enough for 2 people, with left overs!)

1/2 cup Orange Juice
1 tablespoon Lime Juice
1 1/2 teaspoons Fresh Ginger
  2 Scallion
1 tablespoon Ketchup
1 teaspoon Cornstarch
Salt and Pepper
  1 cup White Rice
1 pound Boneless, Skinless Chicken Breast
1 medium Onion
1/4 Red Pepper
1/8 Green Pepper
2 Eggs
I prep everything before I start making the meal.
I especially do this when there are a lot of 
ingredients that need to be chopped or measured.
It makes things go quicker, and I never lose
control of what I am doing.
So, anyway, I butterflied my chicken breast, 
then I cut it into strips. I cut the strips
into small chunks like...
I only used 1/4 of the red pepper. I didn't want the red or 
the green pepper to over power the meal. I cut the pepper
into strips,
and then I cut them into smaller, bite size strips.
I did the same with the green pepper.
I chopped the scallions into minced pieces. I separated
the two scallions because I need one for the sauce, 
and one for the stir fry.
I cut the ends off of my onion, 
then I peeled the onion, and cut it in half.
I only used about 5 thin slices.
Peel the fresh ginger with a veggie peeler, then chop with a knife.
This is hard to see. But really chop them tiny. Minced actually!
Now that your chopping is done, make your rice.
I used a medium grain rice. Follow the directions on
the package.
While the rice is cooking, make the sauce.
Add the orange juice, lime juice, ginger, and 1 chopped
scallion to the pot.
Next add the ketchup, the salt and the pepper.
It's time to add the cornstarch.
The cornstarch is added to act as a thickener to your sauce.
In order for it to work effectively, add the cornstarch to
1 tablespoon of water in a small bowl. 
Mix it together very well.
Add it to the pot.
Add it to your pot, and bring it to a boil.
Reduce to medium, and simmer until thick and shiny.
This should only take about 1 minute.
Then set your sauce aside.
Start the chicken cooking. 
Because you are stir frying, cook on med-high to high,
and keep turning the chicken. Keep it moving around the pot.

Whip your 2 eggs together. You are making scrambled eggs
Get them cooking.
Now start your veggies. I put them in a separate pan,
but you could put them in the pan with the chicken if you would like.
Cook the veggies with some butter, or pan spray
on medium high.
When the egg is just about done, add it to the
veggies to finish cooking. If you stir fried your veggies in the
same pan as the chicken, still add the eggs to the pan.
It won't make any difference.
Build the plate by first laying down a scoop of rice.
Flatten it a little on the plate. 
Top with the veggie and egg mixture, then some chicken,
and finally the sauce, drizzled over the top.

Here is a side note to this recipe.
If you would like, once you have built your plate,
take the plate and put everything on it in a frying pan.
Stir fry on high for just a few minutes, until the rice gets
brown with little crispies. 
Then put it back on your plate and eat. 
It's delicious both ways!
(The sauce recipe is from Get Saucy by Grace Parisi)

Thanks for joining The Freshman Cook today.

I hope you are enjoying the 25 Days of Christmas Blog Share.
Stop by every day for a different Christmas treat by one of our talented bloggers.
See you tomorrow!

Friday, November 11, 2011

French Dip with a Side of Fries!

I love French Dips. I don't know why I don't make them more often. They are simple, easy, and only a little time consuming. But well worth it. When making this French Dip I chose a really good cut of meat. Because there is nothing going on the sandwich, other than the meat, the meat becomes the most important aspect of the food. I bought Prime Top Sirloin from the grocery. It melts in your mouth. It has a higher cost than choice graded meats, but well worth it. I bought the meat at Costco. They always have a nice selection of prime graded meats at a decent price. I picked up really fresh rolls from the bakery in the grocery store. Yum!!
French Dips w/Oven Baked French Fries
Prime Top Sirloin
1 Roll per Sandwich
Beef Base
See how, in the picture of the meat, it looks slightly frozen?
I did that on purpose. This beef will slice much better
on the slicer if it is frozen some. Not all the way, just for about
2 hours before you are going to cut it. This makes it is so much easier to
slice thin on the slicer, or slice thin with a knife.
The fries take about 35-40 minutes to bake,
so we will put those in the oven first.
Wash your potato. Set your oven at 350 degrees.
Slice your potato in quarters.
Start slicing the quarters into slices like in the pic.
Place on a sprayed baking sheet or use
parchment paper.
Sprinkle the fries with garlic powder and light salt.
Bake. About half way through the baking, turn each wedge
over so the other side can bake easier.

 Lets make your au jus.
I used a beef base to make the au jus. I needed to boil
1 cup of water.

Once the water boils, add 1 tablespoon of beef base.
Turn heat to simmer for about 5-10 minutes.
It's done.

 I cut all of the meat on a slicer.
If you don't have a slicer, you can use a knife, just be sure to
cut the meat thin.
In your frying pan, melt a pat of butter.
Once the butter is melted turn up the temp to medium high.
Put your meat in and cook quickly.
It tastes better if cooked quick and on high.
 Slice your yummy, fresh roll.
Fill with your cooked sirloin.
Pour enough au jus in a dish so you can dip your dip!
Take your french fries from the oven and.....

Thanks for joining The Freshman Cook!

Next up~ Cranberry Pumpkin Bread Pudding!

Thursday, September 29, 2011

Chicken 'n' Dumplings!

For my husband, chicken and dumplings is the ultimate comfort food. He loves the warm aroma of the broth, the moist and tender chicken, and the soft, velvety taste of the noodles. The combination of  these three items, makes simple ingredients in a bowl something special. It makes him feel good. And that's good!
Chicken 'n' Dumplings
(adapted from Taste of Home)
1 large Chicken(6 lbs)
1 teaspoon Salt
2 tablespoons White Vinegar
1 large Onion
2 Carrots
2 Celery Stalks
2 cups Flour
1/2 teaspoon Salt
1 Egg
Ground Pepper
Rinse the chicken, and then place in a pot.
Cover with water.
Add salt.
Add vinegar.
Chop off the ends of your onion.
Peel onion.
Slice onion.
Slice celery down the middle. This should be a
rough slice. That means that they do not have to be
a consistent size. We are using them for flavor, not
 Rough chop in to small pieces.
Place onion slices and celery pieces into pot.
Rough chop your carrots. It is not necessary to peel them.
 Add the carrots to the pot.
Make sure your chicken is covered with water.
Bring water to a boil. Once it is boiling, reduce the heat 
and let it simmer for about 60 -90 minutes.
You will know it is done when you pull the piece of chicken 
and it is falling off of the bone.
Pull your chicken out and place on a cookie sheet or
a cutting board.
While it is hot, start pulling the chicken off the bone.
I like to use 2 forks. 1 helps me hold the piece, and
the 2nd fork pulls the piece away from the bone.
When you have all the chicken off of the bone, set the 
chicken aside and cover it with foil. Discard the bones.
Also take all the veggies out of the pot and discard.
 Pull 1 cup of broth out of the pot.
Place to the side.
Leave the rest of the broth in the pot. 
We will be using it.
Place the flour in a mixing bowl.
Add the salt.
Make a well in the flour. This is basically a hole
in the flour.
Add an egg.

 Stir in 1/4 cup of the broth you set aside.
Start mixing until the dough is soft, and feels like pie dough.
If you need more broth add a little at a time until all 
flour is mixed in.
Once dough is well mixed,
roll the dough out on a floured surface. Roll the dough
to as close as a 17" x 17" square. 
Cut the dough into 1" strips.
Then cut the dough crosswise so you end up with 1" squares.
Place the dough aside for 30-60 minutes so it can dry.
I used a cooling rack so they could dry above and 
underneath at the same time.
Bring the leftover boil to a broth.
Drop the squares into the broth. Reduce the heat 
to a simmer. Cover the pot and let dumplings simmer
for 10 minutes. Uncover the pot, and 
test the dumplings by sticking a toothpick in them.
If you are unsure, just test one by tasting.
 When the dumplings are ready,
add the chicken back into the broth.
Dust the top of the pot with pepper.
 Heat up pot if necessary.

Thanks for cooking with us today!

Please join us later this evening when we will be making
Macaroni and Cheese.
Comfort Food Extraordinaire!

See you then!