ZUCCHINI RICE FRITTARA

The month before I married my husband, my kids and I lived with the Bigler family, Kent, Andrea and their 3 children. Andrea was a wonderful cook and I got this recipe from her. It is one of my husbands’ favorites!

 

2 cups cooked rice

2 cups shredded cheese

2 cups shredded zucchini

1/2 cup sliced green onions

(I use regular onions if I don’t have green ones)

2 medium tomatoes, chopped

1 can chopped green chilis…you decide the size depending on your taste

2 1/2 tsp. garlic salt

8 eggs, beaten

Combine all ingredients, reserving 1/2 cup cheese. Turn into greased 2 qrt. casserole. Bake at 350 degrees 25-35 minutes until knife inserted comes out clean. Sprinkle with remaining cheese and return to oven for 2-3 minutes.

Lemon Fruit Dip

This is not an original recipe or one that I used a lot when my kids were growing up, although they would have loved it, I know! We were having lots of family over because our son was here from Michigan and it was close to Fathers Day. My husband says”How about cake and ice cream!” And I promptly answered “No!” Since we are still battleing his cholesterol, I thought fruit was a more prudent choice. So I went to my favorite recipe website, AllRecipese.com and this is what I came up with. Did my family like it? Well, there was nothing left!

2 cups reduced-fat sour cream

1 (1 oz.) pkg. instant sugar-free vanilla pudding

1/4 cup milk

4 teaspoons lemon juice (fresh or reconstituted)

1 teaspoon grated lemon prrl

In a bowl, whisk all ingredients until well blended.

Serve with a variety of fruit.

MY CAFE RIO

I was introduced to this recipe at a womens luncheon last spring. I REALLY liked it and couldn’t wait to make it for my family. I decided to serve it in May for our monthly family dinner. (A little mexican theme in May worked for me!)

 

Just keep in mind that this is a pretty labor-intensive meal to serve, so anything you can do ahead of time will really help.

CAFE RIO CHICKEN

1 8 oz. bottle Italian Salad Dressing

1 &1/2 tsp. Mexican chili powder

1 & 1/2 tsp. cumin

1 tsp. chicken bouillon

1 clove garlic, minced

3-4 chicken breasts

Cook all ingredients together in a crockpot for 4 hours. Shred meat and cook for 1 additional hour.

PORK

For large groups, I like to serve 2 meats. This one is by far our family favorite!

In a large crockpot, add 1 pork roast and fill the pot halfway with water. Cook on low for 12 hours.

Drain and add to crockpot:

     1 21 oz. Dr. Pepper

    1 cup brown sugar

    3/4 cup white sugar

    1 clove garlic, minced

    1 -7 oz. can chipotle chili in     Adobo sauce (take the chilies out…they are too hot!)

    1 tsp. dry mustard

    1 tsp. cumin

    1/4 tsp. cayenne pepper

Cook 4 hours. Shred and cook an additional 2 hours.

   

CILANTRO LIME RICE

In a saucepan, sauté:

1 Tbsp. butter

1 small onion, chopped

2 cloves garlic, minced

In a large pot, bring to a boil:

5 cups water

3 tsp. chicken bouillon

1/4 bunch cilantro, chopped

1 tsp. cumin

1 small can Diced Green Chilies

1 & 1/2 tsp. lime juice

1/4 tsp. black pepper

2 1/2 cups rice

Sauté onion & garlic in butter until onions are soft. Add rice, water and all other ingredients and bring to a boil. Reduce heat to low, cover with lid and simmer for about 20 minutes. (You can also cook this in a rice cooker.)

BLACK BEANS

2 Tbsp. olive oil

2 cloves garlic, minced

1 tsp. cumin

1 can black beans, rinsed and drained

1 & 1/3 cups tomato juice

1 & 1/2 tsp. salt (optional! The recipe calls for it, but I never add it.)

2 Tbsp. chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice and salt. Continually stir until heated through. Just before serving, stir in the cilantro.

CILANTRO RANCH SALAD DRESSING

1 packet TRADITIONAL Hidden Valley Ranch mix(not BUTTERMILK)

1 cup mayonnaise

1 cup buttermilk

2 tomatillos, husks removed, then dice

1/2 bunch cilantro

1 clove garlic

juice of 1 lemon

Blend together in blender on high ‘till everything is creamy.

Now you are ready to build your salad. I usually have some burrito shells, shredded lettuce and grated cheese. Some of my family like to make this burrito style and others make a salad, in whatever order they want. Any way you do it, it is fantastic!

Homemade Chicken Noodle Soup

 

Such an easy, yummy recipe, but one that I haven’t written down before, so here goes!

 

Serves 4-6

6 cups water

2 chicken bouillon cubes

1 –10 3/4 oz cans cream of chicken soup

1 –12.5 oz canned chicken, drained

1 ribs celery, 1/4 inch slices

2 carrots, 1/4 inch slices

1 tsp. basil

2 cups uncooked egg noodles

Bring water and bouillon to a full boil. Meanwhile, prepare other ingredients and add to boiling water. After soup returns to boiling, turn down heat to medium or lower so it comes to a slow boil. Cook until noodles and vegetables are done, about 20-30 minutes.

Cooks note: I like the noodles from Costco…Country Pasta Egg Noodles…because they are thick and yummy like my Mother used to make, but any egg noodle will do. You can even use spiral noodles. I also like a product they have called “Better Than Bouillon.” It is a paste and comes in chicken and beef flavor. I use it instead of bouillon or broth.

***Noticed when shopping at Winco last week, they have the Country Pasta and paste bouillon, in smaller quantities than Costco.

Oyster Sauce Chicken

We served this dish to our   children and grandchildren over the holidays and it was a big hit! We usually don’t buy chicken thighs, but my husband bought them by accident, thinking he was getting breasts. The store wouldn’t take them back, so we decided to look for a recipe to use them in. This is what we found!

8 chicken thighs, not frozen (can substitute any cut.)

salt & pepper to taste

1 (10 oz.) bottle oyster sauce (found in oriental section)

2 tsps. minced garlic

1/4 – 1/2 cup sugar

1/4 cup water

Preheat oven to 400 degrees.

Place chicken in lightly greased, or sprayed, baking dish. Season with S & P. Bake for 25 minutes.

Meanwhile, in a medium bowl, combine remaining ingredients. Taste for sweetness. Add more sugar if desired.

After chicken has baked for about 25 minutes, pour sauce over it and continue baking for another 20 minutes or until chicken is cooked through and juices run clear.