Muffins to start the year off with!

As Alex and I were planning our wedding I was your typical bride, buying up every wedding magazine known to woman.  I could look at wedding dresses ALL DAY LONG and many times I did.  Through all the magazine whoring I did, I found a FABULOUS magazine called Modern Bride Beauty & Fitness.  It has all the requisite make up and hair stuff, workout tips, but more importantly, it had a food section! 

I LOVE muffins.  Blueberry muffins were the only thing I craved while I was pregnant.  Sadly, I had misplaced this magazine and couldn't make my FAVORITE muffins.  But one of the benefits of moving is that displaced items have a way of becoming placed again.  :)  I should mention, when I was pregnant I didn't just crave blueberry muffins.  I craved blueberry muffins with streusel on top.  But those muffins will give you a muffin top!  These babies only have 162 calories each!  Well, maybe a little more because it doesn't take into consideration the frozen blueberries I add...but their fruit, they can't be that bad.

Granola-Streusel Muffins
1 cup unbleached all purpose-flour
3/4 cup whole-wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup reduced-fat (2%) milk
1 egg, beaten
2 tablespoons canola oil
2 tablespoons all-natural chunky applesauce

Streausel Topping
3 tablespoons canola oil
2 tablespoons flour
2 tablespoons brown sugar
2 tablespooons instant oils

Preheat oven to 375 degrees.  Coat a 12 cup muffin tin with cooking spray.   In a large mixing bowl, sift together first 5 ingredients.  make a well in the center and pour in next 4 ingredients.  fold ingredients together just until combined; don't overmix or the muffins will be dense.  Evenly divide batter among muffing cups.  For topping:  In a small bowl, whisk together oil, flour and sugar until smooth.  Drizzle on muffins then sprinkle with oats.  Bake 20 to 25 minutes, or until a toothpick comes out clean. 

Again, I added frozen blueberries to these muffins for the added fruit bonus.  I also added an extra tablespoon of flour to the struesel topping because I don't like it all runny.  You're going to DIG these muffins!  Naturally, I LOVE these muffins so much, I ate them before I realized I didn't get a picture of the finished product...that happens a lot around here.

Macaroni Grill Knock off Recipe

I was so pleased by the Cafe Rio knock off receip I found that I decided to look for other resturant knock off recipes.  I found  a blog http://www.yourhomebasedmom.com/friday-favorite-macaroni-grill-penne-rustica/ that had a GREAT recipe for a Rustic Grilled Chicken Penne Pasta.  I have never had this dish at Macaroni Grill, but will definitely look into it the next time I am there.  This dish ROCKED! 

User BEWARE: This recipe makes a SILLY amount of food.  I halfed the recipe and had enough for SEVERAL left-overs.  The blog I got this from is done by a Mormon lady who takes this dish to her ailing neighbors.  Having been raised mormon, this made me giggle.  They are DEFINITELY all about their casserole dishes and this recipe totally fits that bill.  Don't let that scare you...this is a GREAT recipe...even if it is pretty rich.

12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on barbecue for best flavor) - We just cooked the chicken in a skillet on the stove top.  It came out VERY tender!!!

½ pack thick bacon
48 oz. (3 boxes) penne pasta
2 large red bell peppers- diced
1 cup grated parmesan cheese
½ tsp paprika

Gratinata Sauce:
2 tsp butter
2 tsp chopped garlic
1 cup marsala wine OR 1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup
1 tsp dijon or dry mustard
1 tsp salt1 tsp chopped rosemary
¼ tsp cayenne pepper
8 cups heavy cream

Sauté garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream.Cook pasta according to directions.

Cook bacon.

Slice chicken into medium-bite size pieces.

Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.

Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.

This recipe was honestly so fabulous, I forgot to take a picture of the cooked product because I jumped right into it!

Cafe Rio.....WHERE ARE YOU?!

I remember the first Cafe Rio they opened in Salt Lake City.  It is on Fort Union right by Target.  That place was where the 'Cool' people ate.  I used to ALWAYS order their chile con queso and their PORK SALAD.  Oh....that pork salad.  I DREAM about that pork salad.  Their 'Salad' is comprised of a a torilla at the bottom of a bowl with a little melted cheese on top, your choice of black or pinto beans, rice, lettuce and the most heavenly pork!  But let's not forget the tomatillo dressing.  My mouth is watering just thinking about it. 

I am broken there are no Cafe Rio's in the Colorado Springs area.  What do I do in a pinch?  I find a knock off recipe online and compare.

Cafe Rio Knock Off Pork Salad Recipe:

LIME-CILANTRO RICE
2 Tbsp. oil
4 c. long grain rice (6 c. water)
1 bunch cilantro, finely chopped
juice of 2 limes
2 tsp. crushed garlic

Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.

This rice is hideous! DON'T MAKE IT!  UG!  There is nothing more to say...JUST DON'T make it!

CAFE RIO PORK
pork roast
1 (16 oz.) bottle of salsa
1 can coke
2 c. brown sugar

Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.

I have to admit, the pork was pretty impressive. The meat was falling to pieces! However, next time I make this, I will not use the salsa. It gave the pork a pot roast sort of taste that it just didn't need. It took away from the sweetness of the meat. I also don't recall there being salsa in the Cafe Rio version.

CREAMY TOMATILLA SALAD DRESSING
1 packet hidden valley ranch buttermilk dressing
1 c. buttermilk
1 c. mayo or sour cream
2-3 tomatillas (peel off outer leaf/shell)
1 tsp. crushed garlic
¾ bunch fresh cilantro
1 tsp. cayenne pepper
juice from 1 lime (about 2 tsp.)
salt & pepper

Blend all ingredients in the blender. Refrigerate.

I wasn't sure anyone would be able to duplicate the Cafe Rio dressing, but this came REALLY close.  It was altogether WAY too runny.  You could half the buttermilk and I think it would resolve the runny issue.  Otherwise, the taste on this dressing is RIGHT ON!!!!  I used this dressing for a lot of things besides this pork.  I dipped quesadilla's in it, put in on other salads...HEAVEN!!!!

Alex and I opted not to make salads out of this recipe and unded up just making tacos and using the dressing to 'dress the tacos'.  YUM!!!  I got my Cafe Rio fix long distance. :)

Comfort Food...Chicken Pot Pie

Something about the cold weather makes me want comfort food.  Maybe because it gets dark so early in the winter months, or quite possibly because I know I have until next spring to really worry about my gut. :)  As a kid I used to love those nasty chicken pot pies you get in the frozen food section in their own individual pie tins.  They are for chicken pot pie what Kraft is for Mac and Cheese.  I have tried a couple of different chicken pot pie recipes over the years, but this one beats them all hands down! 

This recipe came to me via Allrecipes.com. 

Chicken Pot Pie:
1 pound skinless, boneless chicken breast halves - cubed

1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts
 
Preheat oven to 425 degrees F (220 degrees C.)


In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
 

 

The BEST and I mean absolutely BEST part of this recipe is the sauce/gravy.  It is so similar to the chicken pot pies I remember as a kid...it actually reminded me of HOT LUNCHES in elementary school.  I know, you probably think I have finally snapped, but this recipe completely does justice to your comfort food cravings.  And the CHICKEN!  Holy tenderness, Batman!  You have to worry....well, if you're me, you have to worry about overcooking chicken and making it tough and dry.  The chicken came out so PERFECT!  Using the premade pie crusts made this a REALLY easy recipe.  Because the pie crusts made the recipe so easy I decided to add a flourish to my top by using a pumpkin cookie cutter and placing them on top with little spaces so the heat could escape.  I highly suggest you check this recipe out. 

Thanksgiving Leftovers - Stuffing Pancakes

That's right...Thanksgiving leftovers.  My Dad just came for a visit and we celebrated Thansgiving with him a little early.  As a result, I already have leftovers.  The morning after, my Dad headed for the kitchen to cook himself up some breakfast.  Since he is the one that inspired my own cooking, I hurried after him.  To my horror and surprise, he told me he was going to make a stuffing pancake.  The shock and awe didn't last too long...I trust my Dad's judgement when it comes to pancakes.  When I was growing up my Dad created something called a noodle pancake (recipe to come around Christmas).  He combined eggs and ramen noodles and put spaghetti sauce on them.  I know it sounds like a pure oddity...rest assured it ROCKS.  We have it EVERY year at my house on Christmas morning.  I get sidetracked...BACK to Stuffing Pancakes.

Stuffing Pancakes:
1 1/2 cups of leftover stuffing...my Dad made stuffing with cranberries, sausage and onions...YUM!
1 egg

Mix leftover stuffing and egg together.  Heat a greased frying pan on medium heat and cook evenly on both sides about 2-3 minutes on both sides.  You want to make sure the egg is cooked through.

Serve with left over gravy and cranberry relish.

My Dad scores again.   Very tasty pancakes...it makes me wish I had stuffing around more often.

Cashew Chicken...Williams Sonoma Style

I used to surf the recipe section of Williams Sonoma's web site ALL the time drooling over the pictures of the FABULOUS dishes and adding them to my online recipe box.  I have a TON of recipes in this online box that I have never made because I didn't have the time before...until now!  Being a stay-at-home mom has some SERIOUS perks!

When going to a Chinese restaurant, Cashew Chicken isn't my very first choice of what to order...but I LOVE cashews and we happened to have 1 cup that needed to be used up. 

Cashew Chicken
3 Tbs. soy sauce
1 Tbs. rice wine or dry sherry
2 tsp. grated fresh ginger
1 lb. boneless, skinless chicken thighs, cut into bite-size pieces
1 tsp. Worcestershire sauce
1 tsp. Asian sesame oil
1/2 tsp. sugar
1/4 tsp. cornstarch
3 Tbs. corn or peanut oil
2 green onions, chopped
1 cup salted roasted cashews
Steamed rice for serving

In a large bowl, stir together 2 Tbs. of the soy sauce, the wine and ginger. Stir in the chicken to coat evenly and set aside for 15 minutes.

In a small bowl, combine 2 Tbs. water, the remaining 1 Tbs. soy sauce, the Worcestershire sauce, sesame oil, sugar and cornstarch, and stir to dissolve the sugar and cornstarch.

Stir-fry the chicken

Heat a wok or large fry pan over high heat until very hot and add 2 Tbs. of the corn oil. Remove the chicken from the marinade, draining it well, and discard the marinade. Add the chicken to the wok and stir-fry until opaque, about 3 minutes. Using a slotted spoon, transfer the chicken to a bowl.

Return the wok to medium heat and add the remaining 1 Tbs. corn oil. Add the green onions and stir-fry until fragrant, about 10 seconds. Return the chicken to the wok and add the cashews. Give the sauce a quick stir, add to the pan and stir until the sauce thickens slightly, 1 to 2 minutes. Serve immediately with the steamed rice. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).


I didn't notice until I started cooking this meal that it lacked the veggie element of most Cashew Chicken dishes...that was really too bad. I like meals with different textures in them and this just didn't have it.  When I marinated the chicken I did it for an hour rather than the 15 minutes the recipe called for.  I've always thought that if a little of something is good, then a LOT has to be even better...that isn't always the case.  The chicken SOAKED up the soy sauce and over powered the dish.

Overall this wasn't too bad.  I'd totally make it again and add my own flourishes...like veggies...to improve this dish.  I'd also stick to the marinating instructions rather than improvising. :)

TINGA!

When ones moves away from their home, they realize they miss the three F's...family...friends...food.  There is a great restaurant in downtown Salt Lake called the Red Iguana.  They have a dish there calleld Tinga Poblana that is made with shredded pork and is in a spicy red sauce.  I LOVE this dish.  I order it every time I go to the Red Iguana.  I have yet to find a killer mexican restaurant here in Colorado...but I haven't been out looking.  If you have any suggestions, definitely let me know!

I went off in search of a recipe for Tinga Poblana online and I found a pretty decent recipe online from the Homesick Texan.  I frequent this blog often and cook up a lot of the recipes our Homesick friend posts.  I have yet to be disappointed.  You should definitely check this blog out.

Tinga:
1 pound of pork shoulder or tenderloin, cut into 1-inch cubes
1 pound of Mexican chorizo (do not use Spanish chorizo. It’s a completely different meat. )
1 bay leaf
1 large onion
5 cloves of garlic
3 chipotle peppers in adobo
1 cup of peeled ripe Roma tomatoes (about 4). You can use canned ones if tomatoes aren’t in season
1/2 teaspoon of Mexican oregano
1/2 teaspoon of thyme
1/2 cup of cilantro
3 tablespoons of either sugar, brown sugar or maple syrup
Black pepper
Salt
1 avocado thinly sliced
Cortija cheese
1 lime cut into wedges

First you want to brine your pork for at least four hours.

Put the pork in a bowl and cover with six cups of water. Add six tablespoons of salt, three tablespoons of sugar and two tablespoons of black pepper and a clove of garlic, minced. Cover with a plate to keep the meat underwater, and refrigerate for four hours, brining it up to eight hours. (Do not over-brine!). After you’re done brining the meat, rinse the meat. pat it dry and throw out the brine water.

Place brined pork in a large pot with half the onion (uncut), the bay leaf, a clove of garlic and enough water to cover. Bring to a boil and then simmer for 45 minutes until tender.

Take out cooked pork (save the cooking water) and when cool shred it. Set it aside.

Dice the other half of the onion and mince the three remaining garlic cloves.

Cook the chorizo out of its casing in a dry skillet until brown, about eight minutes. Carefully tilting the skillet, drain the oil to one side and then remove the chorizo.

Puree the tomatoes in a blender with the three minced garlic cloves and chipotle peppers with adobo.

Transfer the chorizo oil to a pot, and then cook the onions in the oil on medium for about five minutes or until soft and then add the tomato-chipotle puree, Mexican oregano and thyme.

Cook for five minutes on medium, and then add the shredded pork, chorizo, 1/4 cup of cilantro and one cup of the pork cooking water (you should freeze the leftover pork cooking water because it will make a good stock for cooking beans).

Bring to a boil and then cover and simmer for 15 minutes. It should be thick. If it’s too liquidy, just cook uncovered for a few minutes. Add salt to taste.

Serve on fresh tostadas, either store bought or made from corn tortillas. To make tostadas, heat an inch of oil in a skillet and fry whole tortillas on each side a couple of minutes until crisp. Place a hearty spoonful of tinga on the crisp tostada and then sprinkle on top cotija cheese (if not available, you can substitute Monterrey jack or sour cream) and the remaining cilantro. Serve with sliced avocado and lime wedges. This recipe will yield about 10 to 12 tostadas.
 
 
While I was cooking this recipe up I started to think the ingredients sounds a LOT like a salsa I make from the Herdez Salsa Casera.  The Salsa Casera has all the tomatoes, onions, garlic and cilantro this recipe calls for and I throw it in a blender and add a chipotle pepper in adobo sauce for added heat and flavor.  When I had my first taste of this meal...it tasted like I had put my salsa on top of nicely cooked pork and chorizo.  It was good! 
 
Even though the Tinga Poblana at the Red Iguana doesn't have chorizo in it  and isn't served on a tostada or tortilla chips...I'll take this recipe as a substitute in the mean time. 
 

ENJOY!