Pico de Gallo

Found this recipe on FB.  It's delicious!  Makes about 5 cups.
 
3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Stir all ingredients together. Refrigerate. Best to let marinate overnight. But several hours will suffice, if you can't wait to dig in! Serve chilled.

Crock Pot Fajitas

I made this with my delicious Penzeys Taco Seasoning and the amazing tortillas from Bountiful Baskets. DELICIOUS!  A new family favorite!

 
INGREDIENTS
1 lb. of Chicken Breasts
3 Peppers (Green, Red & Yellow) sliced
1 Onion sliced
1 Package of Taco Seasoning (1/4 c)
Flour or corn tortillas
Toppings - sour cream, cheese, guacamole, etc.

...INSTRUCTIONS
Slice peppers and onions then place them on the bottom of the crock pot
 
Put Chicken on top of peppers and onions

Sprinkle taco seasoning on the top

Cook on low for 6-8 hrs. (or high for 3-4)

The chicken looks burnt but it's just crispy. Shred everything up and mix in the juice.

Serve with tortillas and all the toppings - sour cream, guacamole, cheese, lettuce, etc.

CAFE RIO’S LIME CILANTRO RICE

Hands down our favorite Cafe Rio-type rice.  Quick, easy and delicious!
recipe from: The Girl Who Ate Everything

2 Tb. Butter
pepper to taste
1 ¼ cup rice (I used long grain)
juice and zest from 1 large or 2 small limes
2 ¼ cups chicken broth
2 Tbsp. chopped cilantro
¾ tsp. salt
¼ tsp. cumin

In a skillet melt butter with rice.Add liquid, and other ingredients.Bring to a boil, reduce heat, cover and cook for 20 minutes or until rice is done.

Cafe Rio Sweet Pork

(www.yourhomebasedmom.com/cafe-rio-sweet-pork/)

Ingredients

• 2-3 lbs. boneless pork (carnitas, shoulder etc)
• 1 12 ox. can Coke
• 1/4 c brown sugar
• 1 10 oz. can enchilada sauce
• 2 cloves minced garlic
• 1 small can diced greenchileis
• 3/4 C brown sugar

Instructions

• Marinade pork for at least 2 hours or overnight in can of coke and 1/4 C brown sugar.
• Pour pork and liquid into crock pot and cook on low for 8 hours or high for 4 hours.
• Remove meat and shred. Discard liquid
• Put meat back in crock pot and add enchilada sauce, garlic, green chilies and brown sugar.
• Cook for 30-60 more minutes. If there is excess liquid drain some off.

Penne with Roasted Asparagus and Balsamic Butter

Everyone loved this!  The second time I made it, I decreased the pasta and increased the asparagus.  Even better!

 

(Mel's Kitchen Cafe)

 

Note: If asparagus aren’t in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoon oil and ¼ teaspoon each of salt and pepper and roast for about 15 minutes.

Ingredients

• 1 pound fresh asparagus spears
• 1 tablespoon olive oil
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ cup balsamic vinegar
• 1 teaspoon light or dark brown sugar
• 1 pound penne pasta
• 4 tablespoons butter, cut into pieces
• 1/3 cup freshly grated Parmesan cheese, plus more for serving

Directions

1. Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt and ¼ of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.
2. While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.
3. Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, Parmesan, and the remaining ½ teaspoon salt. Serve immediately with additional Parmesan cheese for serving.

Coconut & Cashew Granola

(Mel's Kitchen Cafe)

Yield: Makes about 7 cups of granola

Ingredients

• 3 cups old-fashioned rolled oats
• 1 cup slivered almonds
• 1 cup cashews
• 3/4 cup shredded sweetened coconut
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/4 cup plus 2 tablespoons pure maple syrup
• 1/4 cup vegetable oil
• 3/4 teaspoon salt
• 1 cup raisins

Directions

1. Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut and brown sugar.
2. In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt.
3. Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Divide in half and pour onto two 11X17-inch rimmed baking sheets, spreading out into an even layer on each sheet.
4. Cook for 1 hour and 15 minutes, until golden.
5. Remove from the oven and transfer into a large bowl, slightly breaking up the clumps. Add the raisins and gently mix until even distributed.

White Chocolate Cinnamon Sugar Pretzels

Andrea shared this recipe she used for neighbor gifts at Christmas.  They are so easy to make and SO yummy!

Ingredients:

1 bag of pretzels (16-18 oz - I used the smaller regular shaped ones)

2/3 cup oil

1/3 cup sugar

1 ½ teaspoon cinnamon

½ cup cinnamon sugar for sprinkling

1 cup white chocolate chips (I used white almond bark)

Directions:

1.     Whisk together oil, sugar, and cinnamon. 

2.    Pour pretzels into a microwave safe bowl and pour oil mixture in.  Stir until coated.

3.    Microwave for 1 minute, remove and stir.  Microwave 45 seconds more. (A few of the pretzels burned because of hot spots from our crappy microwave so you may need to stir more frequently if your microwave sucks like mine...)

4.    Spread pretzels evenly onto two cookie sheets covered in parchment paper.

5.    While still warm, sprinkle cinnamon sugar generously. 

6.   Melt white chocolate (on low heat, be careful not to burn) and drizzle over cooled pretzels. 

7.    Store in an airtight container.