HORCHATA

HORCHATA

We liked.  Next time either don't blend as much or double strain.

1 1/3 cup uncooked long-grain white rice
2 cinnamon sticks
4 cups water, divided
1 1/2 cups milk
2 tsp vanilla
2 tsp cinnamon
1/3 - 1/2 cup sugar

To a blender add rice, 2 cups of water and 2 cinnamon sticks. Blend for about 2 minute or until the rice and cinnamon sticks are roughly ground.  Add the remaining water and blend again.  Pour contents into a pitcher or container with a fitted lid and place on your countertop overnight or for at least 8 hours.

Pour the rice mixture into a fine mesh strainer, into a pitcher.  Discard the rice.  Stir in the milk, vanilla, cinnamon, and sugar (to your preference).  Chill until ready to serve.  Stir well before serving and serve over ice.

QUICK CHICKEN A LA KING

QUICK CHICKEN A LA KING
This was quick and very delicious.  We had it on top of no knead bread. Jackson made this (with my help) to pass off a scouting requirement.

http://www.blindmom.com/blind-mom-blog/quick-chicken-a-la-king

Ingredients:

1/2 cup diced green pepper (any kind will work)

1/2 tbsp butter

1 can cream of chicken soup

1 1/4 cup milk

3 cups of chicken or turkey cubed (shredded works too)

1 tbsp pimientos

dash of pepper

Directions:

Start off by cubing your Chicken or Turkey. I make this a lot when I have left overs after Thanksgiving or other times I cook a large turkey or chicken.  

Cook green pepper In butter until tender.  Add soup; stir and blend.  Gradually add milk; gently stir in remaining ingredients.   Heat until sauce is bubbling and flavors are blended. 

Serve over toast or rice. This is a quick and easy meal that will warm you up and help you use up your leftover turkey after thanksgiving.

CASHEW CHICKEN

Everyone loved, loved this!  There wasn't much left.  If have company over..double recipe.  Found the chicken in the freezer section - used the whole bag.  Think this would be a good recipe to replace chicken with beef and bell pepper with broccoli.  We liked without the green onions.  Took about 30-40 minutes from start to finish.  Good with steamed broccoli, peas and corn.

UPDATE: Would have this any day over Safeway chinese.  Yum!  Good with chicken breast as well.  I didn't have green onions so used celery (added with bell pepper).  Also did some slivered almonds because I only had salted cashews (did any some).  Used Soba noodles (3 pak).  Didn't chop up water chestnuts.  Would be a good meal to take to a family.

http://thepioneerwoman.com/cooking/cashew-chicken/

Prep: 5 Minutes	Level: Easy
Cook: 10 Minutes	Serves: 8

Ingredients

• 1/2 cup Low Sodium Soy Sauce
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Packed Brown Sugar
• 2 Tablespoons Oyster Sauce
• 1/2 teaspoon Toasted Sesame Oil
• 3 Tablespoons Vegetable Oil
• 6 whole Boneless, Skinless Chicken Thighs, Cut Into Small Cubes
• Kosher Salt To Taste
• 1 Tablespoon Chopped Garlic
• 1 Tablespoon Chopped Fresh Ginger
• 1 whole Green Bell Pepper, Chopped
• 1/4 cup Sherry Or Chicken Broth
• 2 Tablespoons Cornstarch
• 1/2 cup Drained Canned Water Chestnuts, Coarsley Chopped
• 1 cup Unsalted Cashews (be Sure To Use Unsalted)
• 2 whole Green Onions, Thinly Sliced
• Cooked Rice Or Noodles, For Serving (if Desired)

Preparation

In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside. 

Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.

While the pan is still hot, pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick.

Finally, sprinkle on the green onions. Serve with cooked rice or noodles.


CHINESE CASHEW CHICKEN 
https://www.melskitchencafe.com/chinese-cashew-chicken-30-minute-meal/

We all loved this especially Scott.  I doubled the recipe so we would have enough for lunches.  I also added celery, frozen broccoli and sugar snap peas.  I also used roasted garlic.  If the cashews are salted - rinse them first.  I roasted them by toss them in 1-2 tsp oil and roast at 200 for 5-10 minutes.  Had pineapple on the side.  Would be good with yakisoba noodles.  Abagail didn't like the cashews so next time I will not add and just have everyone put some on their dish if they want.

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2- to 1-inch pieces
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1 to 2 tablespoons olive oil
• 2 to 3 garlic cloves, finely minced
• 1/2 to 1 tablespoon grated or finely chopped fresh ginger (or ginger paste from a tube)
• 2 green bell peppers, seeded, cored and diced into bite-size pieces
• 1 to 1 1/2 cups roasted cashews (I prefer unsalted)

SAUCE:

• 1/2 cup low-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 1/4 cup oyster sauce
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon honey
• 2 teaspoons sesame oil
• Pinch of red pepper flakes (optional)

1. Place the diced chicken in a medium bowl and toss with the 1 teaspoon cornstarch and 1 teaspoon baking soda. Let the mixture rest for 15 minutes while you prep the other ingredients.
2. Whisk together the sauce ingredients in a bowl or liquid measuring cup. Set aside.
3. Rinse the chicken in a colander and pat dry (I leave the rinsed chicken in the colander, grab a bunch of paper towels and dab all over the surface, kind of turning the chicken as I pat dry).
4. In a large, 12-inch nonstick skillet heat the olive oil over medium-high heat. You want the skillet very hot.
5. Add the chicken in a single layer and stir constantly; the chicken should turn white as it cooks – but not get overly brown. Let it cook for 1-2 minutes (it’s ok if it isn’t fully cooked yet; it will cook more in the next few steps).
6. Scoot the chicken to the edges of the pan. Add another drizzle (a teaspoon or so) of olive oil to the center of the skillet.
7. Add the garlic and ginger to the center of the skillet and mash gently as it cooks, about 30 seconds.
8. Add the green peppers; stir to combine the chicken, garlic/ginger, and peppers.
9. Whisk the sauce to recombine, and add it to the skillet. Bring to a simmer and cook for 2-3 minutes until slightly thickened, the chicken is cooked through, and the peppers are crisp-tender.
10. Remove from the heat, add the cashews, and serve over hot, cooked rice (if desired).

SWEET HAWAIIAN CROCK POT CHICKEN

SWEET HAWAIIAN CROCK POT CHICKEN
This is delish & so easy!  Can easily be doubled or tripled.  I made a stir fry to go along with it and some rice.  Thought it would be better if the sauce was thicker.  Next time I would either add 1-2 tsp of cornstach (added to 1/4 c cold water and stirred) or transfer liquid to a pot with cornstarch mixture and bring to a boil.  Can layer it to make a yummy rice bowl.

2# chicken tenderloin chunks (I had some frozen breast in the freezer just threw them in- not cubed)
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Combine all together, cook on low 6-8 hours (I did about 10 since it was frozen - could have been less).  Serve with rice.


Here is the stir fry I did:
-spinach
-broccoli
-zucchini
-yellow squash
-carrots
-mixed nuts
-wish I would have had celery
-oil
-sesame oil

CHIPOTLE BOWL RECIPE

CHIPOTLE BOWL RECIPE
http://fabulesslyfrugal.com/chipotle-bowl-recipe
We all really liked these.  It was a fun change.  Had made homemade tortillas to go with it (see Made from Scratch folder).  Need to start beans 30 min before eating (or longer).  The tortillas took about an hour.

Chicken: (used a rotesserie (sp) from Costco)
2-3 breasts of chicken
2 limes
1 tsp Minced Garlic
1 tsp Minced Onion
1 tsp Ground Cumin
1 tsp Oregano leaves
½ tsp cilantro leaves
½ tsp black pepper

Beans:
1 tablespoon vegetable oil
½ cup yellow onion, diced
2 cloves garlic or 2 tsp minced garlic
2 cans black beans (15.5 ounce)
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon pepper, fresh ground
1 bay leaf
1 teaspoon lime juice

Rice:
2 cups water
1 cup white rice
1 tablespoon butter
1 teaspoon salt
¼ cup lime juice
2 tablespoons cilantro, chopped

Chicken:
Place chicken in crock pot and sprinkle with the juice of one lime and the spices listed. Cook on low for 4-6 hours until it reaches shred consistency. Shred chicken. Squeeze second lime over the chicken.

Beans:
Heat oil in a medium pot.
Saute onions and garlic.
Add remaining ingredients except lime. Simmer fro 30 minutes.
Stir in lime juice before serving.

Rice:
In a medium pan heat 2 cups of water and 1 T butter to boil. Add 1 cup of rice and salt.
Lower heat to low and cover. Cook for 20 minutes.
Stir in lime and cilantro after rice is cooked.
To make Bowl:
Combine all ingredients over a bed of lettuce layer, beans, rice, chicken, cheese, salsa, guacamole, and sour cream.

Corn Salsa Recipe
Rating: 5
Prep Time: 20 minutes
Corn Salsa Recipe
Ingredients
1 Can of Yellow Corn or 1 pound of frozen corn
2-3 Sweet Mini Peppers
½ cup Red Onion, chopped
1 tablespoon Lime Juice
2 tablespoons cilantro, chopped
Salt and Pepper to Taste
Instructions
Combine all ingredients and stir together.

SMOTHERED SWEET PORK BURRITOS

SMOTHERED SWEET PORK BURRITOS

I made these for the missionaries (who are living across from us).  One of them is Elder Webb from Arizona (Lakeside - knows Jimmie's family).  The other one is from Tonga.  We really like both of them.  We were scheduled to have them over for dinner.  That night they were doing switches with other Elders.  The Tonga missionary and another elder from Surprise, AZ came.  The next day after church they knocked on our door to return the pizza pan they had borrowed the week prior.  Elder Webb mentioned how much the other Elder liked the burritos and he was sad he missed them.  We had just finished eating and I had all the left overs out.  They came in and ate lunch.  They both really liked them.  Had pretzel salad, chips & salsa and veggies with it.

YIELD: SERVES 6

You'll get more flavor if you use a pork roast that has a bone in - it can easily be removed once the pork is done cooking; however, this could also be made with boneless pork loin or a leaner cut of pork. Just keep in mind that it might not be quite as tender as a roast that has darker meat also. A note about the enchilada sauce, not all brands are created equal. I love the Herdez brand of green salsa or enchilada sauce (which I use interchangeably) so make sure you find a brand that tastes good (with a heat level you prefer).

INGREDIENTS

For Burritos:
• 2 1/2 pounds pork roast like pork shoulder or butt roast
• Salt and pepper
• 1 tablespoon oil
• 1-2 teaspoons liquid smoke
• 1/2 cup water
• 1/2 cup packed light or dark brown sugar
• 2 (15-ounce each) cans green enchilada sauce
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Dash of hot sauce (optional)
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup chopped cilantro
• 8 ounces Monterey Jack or cheddar cheese (or a combination), grated
• 6-8 whole wheat or white flour tortillas, burrito-sized
For Cilantro Lime Rice:
• 1/2 tablespoon butter
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• juice and zest of 1 lime
• 2 tablespoons chopped cilantro
• 1/4 teaspoon cumin

DIRECTIONS

1. Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.
2. In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker.
3. Add the liquid smoke and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.
4. While the pork is cooking, prepare the rice. In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients (broth, salt, pepper, lime juice and zest, cilantro and cumin) and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. This can be made ahead and refrigerated until ready to assemble the burritos.
5. Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if needed, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.
6. Stir in the beans, rice and cilantro to the pork mixture.
7. Lightly grease a 9X13-inch baking dish with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom.
8. Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).
9. Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.
10. Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.

COPY CAT FRIED RICE

COPY CAT FRIED RICE
http://savingslifestyle.com/2013/05/copy-cat-fried-rice-recipe/
We liked this as a change from Mom's fried rice.  But I still like Mom's better.  Had leftover rice so I didn't do the minute rice.  Just added the rice at the end.

Copycat Fried Rice Ingredients

• 1 tbsp, Vegetable Oil
• 2 cups, Minute White (Brown) Rice (uncooked)
• 2 eggs, slightly beaten
• 1 cup, Chicken Broth
• 1 cup, Frozen Vegetables (peas and carrots)
• 3 tbsp, Soy Sauce
• 1 cup, Cooked Chicken

Copy Cat Fried Rice Instructions

{Step 1} Heat oil in large skillet over medium heat.

{Step 2} Add Minute Rice and brown slightly.

{Step 3} Add eggs and scramble until cooked through.

{Step 4} Add broth, vegetables, and soy sauce to the skillet and bring to a boil.

{Step 5} Remove from heat and let stand for 5 minutes.

HAWAIIAN CROCKPOT CHICKEN

HAWAIIAN CROCK POT CHICKEN
This was very tasty.  Was at WinCo when I bought the sauce.  I just got some terriayaki sauce found in the Asian aisle.  Scott said the leftovers would make a good chicken sandwich.  Update: makes awesome sandwiches!

4 -6 boneless skinless chicken breasts
1 (16 1/2 ounce) can crushed pineapple
1 (16 1/2 ounce) bottle archer farms hawaiian style barbecue sauce (found at Target)

Directions:

Place breasts in crock pot, pour pineapple on top of chicken and then pour sauce over all. Cook on low for 6 hours.

Read more at: http://www.food.com/recipe/hawaiian-crock-pot-chicken-467722?oc=linkback

SPEEDY HAMBURGER MEALS

Refer to packet in cookbook cupboard for more, but these are two of our favorites that we have tried.

SLOPPY JOES

Cook in 2 T of butter to soften:
1/2 cup onion
1/2 cup celery
ADD:
1# cooked hamburger
1 cup ketchup
1/2 c water
season with salt and pepper
can also add pureed carrots or squash

Cook until bubble and slightly thickened. Serve as a sandwich or on top of bread or potatoes

STROGANOFF
Cooked cabbage (about 2 cups) is a good addition.

 STIR TOGETHER AND HEAT THOROUGHLY:
1# cooked hamburger
2 T flour
1 can each of mushroom and chicken
1/4 tsp seasoned salt
1/8 tsp garlic powder
1 T Worcestershire sauce 
ADD RIGHT BEFORE SERVING:
1+ cup sour cream (good without this too)

Serve over hot cooked egg noodles or rice.

CHICKEN AND BROCCOLI STIR FRY

CHICKEN-AND- BROCCOLI STIR-FRY
http://www.marthastewart.com/924838/chicken-and-broccoli-stir-fry

This was very good and easy to make.  Family loved it! Would be good with egg rolls from 2nd McCleve cookbook.

UPDATE: I added a frozen snap pea stir fry bag.  It really added to it...was very good.  Used about 1.5 # of thighs.  Didn't made additional sauce.  My family really likes this meal.  Need to make it more.

• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
• 3 tablespoons minced peeled fresh ginger
• 2 cloves garlic, minced
• 2 scallions, thinly sliced
• 1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced 1
• Cooked white rice, for serving

Directions

1. Whisk together soy sauce, vinegar, oyster sauce, cornstarch, and sesame oil.
2. In a wok or large skillet, heat vegetable oil over high. Add chicken and cook until browned, 10 minutes. Add ginger, garlic, scallions, and broccoli and cook, stirring frequently, until broccoli is bright green, 3 minutes. Add 1/4 cup water, scraping up browned bits with a wooden spoon. Stir in soy sauce mixture and cook, stirring, until thickened, 1 minute. Serve warm with rice.

QUICK MEAT SAUCE & SUMMER BEEF-AND-RICE CASSEROLE

QUICK MEAT SAUCE
http://www.marthastewart.com/925151/gnocchi-quick-meat-sauce
This is a really good meat sauce.  Couldn't find gnocchi so had it with pasta noodles.   But I am sure it would be good with gnocchi like recipe called said.

• 1 tablespoon olive oil
• 3 pounds ground chuck (80 percent lean)
• 1 medium yellow onion, diced small
• 3 carrots, shredded
• 2 cloves garlic, roughly chopped
• Salt and pepper
• 2 cans (28 ounces each) whole peeled tomatoes, pureed in a blender
• 1 pound fresh or frozen gnocchi, cooked according to package instructions
• 1/4 cup grated Parmesan (1 ounce)
• Fresh basil leaves (optional)

Directions

1. In a large heavy pot, heat oil over high. Add meat and cook, breaking it up with a wooden spoon, until it begins to brown, about 5 minutes. Add onion, carrots, and garlic and cook until meat is browned and onion is soft, about 5 minutes. Season with salt and pepper, add tomato puree, and bring to a rapid simmer. Cook, stirring occasionally, until liquid is slightly reduced, about 15 minutes. Season with salt and pepper; transfer 5 cups meat sauce to an airtight container, let cool, then refrigerate for Summer Beef-and-Rice Casserole. Serve remaining sauce over gnocchi, topped with Parmesan and basil, if desired.
   
   
   
   
   SUMMER BEEF-AND-RICE CASSEROLE
   • 1/2 cup fresh breadcrumbs
   • 1/4 cup grated Parmesan (1 ounce)
   • 2 tablespoons olive oil, divided
   • 5 cups reserved Quick Meat Sauce (from Gnocchi with Quick Meat Sauce)
   • 1/2 cup long-grain white rice
   • 1/2 medium yellow onion, thinly sliced lengthwise
   • 2 zucchini or summer squash, very thinly sliced
   • Salt and pepper

   Directions

   1. Preheat oven to 475 degrees. Combine breadcrumbs, Parmesan, and 1 tablespoon oil. In a large cast-iron skillet, bring meat sauce to a rapid simmer over high. Stir in rice and remove from heat. Top with onion, then carefully arrange zucchini in a single, slightly overlapping layer. Season with salt and pepper, drizzle with remaining tablespoon oil, and top with breadcrumb mixture. Return to heat and bring to a simmer. Cover with foil and bake 10 minutes. Remove foil and bake until rice is cooked through and breadcrumbs are golden, about 10 minutes more. Let cool 5 minutes before serving.

CAFE RIO RECIPES (NOT THE PORK)

Cilantro Lime Rice

WE TRIED CINCO DE MAYO 2012 - WE LIKED
2 cups rice
1/2 cup butter
1/2 cup onion, chopped
3 cups chicken broth (vegetable broth also works well)
1/2 cup water
1/2 tsp salt
1 lime, juiced
1/2 cup cilantro leaves (with stems removed), snipped into small pieces

1. Preheat your oven to 350 degrees F.
2. Melt butter in a large skillet over medium heat.  Add onions and rice, and saute, stirring, until it starts to get golden brown.  Remove from heat, and stir in broth, water, and salt.
3. Pour the mixture into a 9x13 baking dish, and spread it all out evenly in the pan.  Cover with aluminum foil, and bake for 1 hour.  When I made this, I was running late, so I just upped the temperature to 375 and baked it for 45-50 minutes, and it turned out just great.  
4. Meanwhile, juice your lime.  When the rice is finished baking, stir in the lime juice and cilantro.  Serve immediately (hopefully as part of your amazing sweet pork salad--recipe to come!).

 Cafe Rio Dressing

1 1/3 Cup sour cream

3/4 cup mayonnaise

1 Bunch of cilantro (leaves not the stems)

1 package ranch dressing mix

4 tbsp. salsa Verde (green salsa)

2 cloves of garlic

1/8 tsp. Tabasco sauce

juice of one lime

Mix together in the blender 

Creamy Tomatillo Salad Dressing

(from Kalyn's Kitchen)

1 small bunch cilantro (stems removed)

2 large or 4 small tomatillos

1/2 tsp minced garlic

2 Tbsp fresh lime juice

1 jalapeno pepper, seeded and diced (optional)

2 cups prepared ranch dressing (if you don't have any handy, you can use this recipe for homemade ranch dressing)

1. Wash and dry cilantro leaves.  You can use a salad spinner or just pat them with paper towels.  Chop cilantro leaves into small pieces (or throw them in a food processor and pulse for a few seconds).  Roughly chop tomatillos.

2. Combine cilantro, tomatillos, garlic, lime juice, and jalapeno (if using) in a food processor or blender.  Pulse until finely pureed.  Add prepared ranch dressing and pulse until combined.  If the dressing isn't quite the right balance for you, try adding another tomatillo.

3. Chill for 1-2 hours, then shout hooray and eat your delicious salad.