4 Cups Cooked Chicken
3 Cans of White Beans
1 bag Frozen Corn
1 Box of Chicken Broth
1 Bottle of TJ's Salsa Verde
Mix. Heat. Serve.
Wednesday, May 23, 2007
Thursday, May 10, 2007
Cafe Rio Salad Dressing
Café Rio Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)
Use a food processor to blend all the ingredients well. Refrigerate.
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)
Use a food processor to blend all the ingredients well. Refrigerate.
Cafe Rio Chicken
ounce) bottle kraft zesty Italian dressing
1 tablespoon chili powder
1 tablespoon cumin
3 garlic cloves, minced
5 lbs chicken breasts
Not the one? See other Cafe Rio Chicken Recipes
Very Low Carbs
5 or Less Ingredients
Chicken Breasts
Cook all together in a crock pot for 4 hours on low.
Shred meat.
cook 1 additional hour.
Enjoy!
1 tablespoon chili powder
1 tablespoon cumin
3 garlic cloves, minced
5 lbs chicken breasts
Not the one? See other Cafe Rio Chicken Recipes
Very Low Carbs
5 or Less Ingredients
Chicken Breasts
Cook all together in a crock pot for 4 hours on low.
Shred meat.
cook 1 additional hour.
Enjoy!
Thai Chicken
THAI HOLY BASIL CHICKEN: PUD GA-PRAO GAI SAP Recipe courtesy Foo Swasdee
Show: Food Network Specials
Episode: Eat the Heat
3 tablespoons canola oil
1 tablespoon chopped garlic
1 to 2 tablespoons chopped Thai chile pepper
8 ounces ground chicken breast
1/2 cup sliced white mushrooms
1 1/2 tablespoons fish sauce
1 tablespoon oyster sauce
1/2 tablespoon sugar
1/2 tablespoon sweet soy sauce (optional)
1/3 cup chicken stock
1/2 cup sliced red bell pepper (optional)
1/2 cup Thai holy basil (Ga-Prao)
Salt
Steamed jasmine rice
Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well.
Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well.
When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice.
Show: Food Network Specials
Episode: Eat the Heat
3 tablespoons canola oil
1 tablespoon chopped garlic
1 to 2 tablespoons chopped Thai chile pepper
8 ounces ground chicken breast
1/2 cup sliced white mushrooms
1 1/2 tablespoons fish sauce
1 tablespoon oyster sauce
1/2 tablespoon sugar
1/2 tablespoon sweet soy sauce (optional)
1/3 cup chicken stock
1/2 cup sliced red bell pepper (optional)
1/2 cup Thai holy basil (Ga-Prao)
Salt
Steamed jasmine rice
Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well.
Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well.
When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice.
Chicken Divan
2 c. chicken stock or broth
4 chicken breasts, skinless, boneless
1 shallot, chopped
2 t. olive oil
1T. butter
1 1/2 t. flour
1/4 c. heavy cream
1/8 t. nutmeg
1 lb. broccoli spears
8 oz. gruyere cheese- shredded
salt and papper to taste
Bring stock to boil, add chicken and poach. Remove chicken and reserve stock in separate dish. Saute shallots in oil and butter for about 2 minutes. Sprinkle in flour and cook 1 minute, stirring. Ladle in reserved chicken broth and whisk in cream. Season with salt, pepper, and nutmeg. Bring to boil, then reduce heat to low. Slice chicken and add to sauce. Meanwhile cook broccoli. If using frozen, microwave a few minutes. If fresh, simmer in 1 inch of boiling water 2-3 minutes. Place cooked broccoli in 9x13 size dish. Layer 1/2 the cheese over broccoli, top with chicken mixture, then add rest of cheese. Broil 2 minutes or until cheese is melted and bubbling. That's it.
4 chicken breasts, skinless, boneless
1 shallot, chopped
2 t. olive oil
1T. butter
1 1/2 t. flour
1/4 c. heavy cream
1/8 t. nutmeg
1 lb. broccoli spears
8 oz. gruyere cheese- shredded
salt and papper to taste
Bring stock to boil, add chicken and poach. Remove chicken and reserve stock in separate dish. Saute shallots in oil and butter for about 2 minutes. Sprinkle in flour and cook 1 minute, stirring. Ladle in reserved chicken broth and whisk in cream. Season with salt, pepper, and nutmeg. Bring to boil, then reduce heat to low. Slice chicken and add to sauce. Meanwhile cook broccoli. If using frozen, microwave a few minutes. If fresh, simmer in 1 inch of boiling water 2-3 minutes. Place cooked broccoli in 9x13 size dish. Layer 1/2 the cheese over broccoli, top with chicken mixture, then add rest of cheese. Broil 2 minutes or until cheese is melted and bubbling. That's it.
Ham and Cheese Sandwiches
ingredients
1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced
Unsalted butter, room temperature
4 1/3-inch-thick slices country white bread or sourdough bread
4 ounces thinly sliced smoked ham, divided
3 ounces Gouda cheese, thinly sliced, divided
2 large handfuls frisée, torn into bite-size pieces (about 1 cup), divided
preparation
Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly.
Butter 2 bread slices. Place bread, buttered side down, on platter. Divide onion, ham, cheese, and frisée between bread slices. Top each with another bread slice; butter top slices.
Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately.
Bon Appétit, March 2005
1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced
Unsalted butter, room temperature
4 1/3-inch-thick slices country white bread or sourdough bread
4 ounces thinly sliced smoked ham, divided
3 ounces Gouda cheese, thinly sliced, divided
2 large handfuls frisée, torn into bite-size pieces (about 1 cup), divided
preparation
Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly.
Butter 2 bread slices. Place bread, buttered side down, on platter. Divide onion, ham, cheese, and frisée between bread slices. Top each with another bread slice; butter top slices.
Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately.
Bon Appétit, March 2005
Roasted Lemon Chicken
1 (4 to 5-pound) roasting chicken
1 large yellow onion, sliced
Good olive oil
Kosher salt
Freshly ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)
Preheat the oven to 425 degrees F.
Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to
10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.
*Barefoot Contessa
1 large yellow onion, sliced
Good olive oil
Kosher salt
Freshly ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)
Preheat the oven to 425 degrees F.
Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to
10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.
*Barefoot Contessa
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