Chipotle Chicken Tacos

• 3 tablespoons butter
• 4 garlic cloves, minced
• 2 teaspoons minced canned chipotle chiles in adobo sauce (you can find these in the Mexican Foods aisle at most grocery stores)
• 1/2 cup orange juice
• 1 tablespoon Worcestershire sauce
• 3/4 cup chopped fresh cilantro
• 4 boneless, skinless chicken breasts (about 2 pounds)
• 1 teaspoon yellow mustard
• Salt and pepper
• 12 (6-inch) flour tortillas

DIRECTIONS

1. Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, flipping the chicken halfway through cooking. When the chicken is done cooking, transfer to a plate and tent with foil.
2. Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the yellow mustard. Using 2 forks, shred the chicken into bite-sized pieces and return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.

Freezer Meal Instructions: Meal is already cooked; just thaw and reheat and serve on tortillas with your choice of toppings!

SHREDDED SWEET PORK FOR CAFÉ RIO SALADS
1 3-4 lb pork roast       
1 can coke
3 cups salsa (I like La Victoria)
1 cup brown sugar

Place roast in a crock pot with the coke and cook on high for 4 to 5 hours. Drain off coke and shred meat. Combine salsa and brown sugar and toss with pork. Let simmer in crock pot for another hour on low.

CAFÉ RIO RANCH

1 1/3 cup sour cream            4 Tbl salsa verde
3/4 cup mayonnaise              2 cloves garlic, minced
1/3 bunch cilantro                 1/8 tsp Tabasco
1 pkg Ranch dressing            juice of one lime

Put all ingredients in blender and blend until smooth. Store in fridge. It taste better if you make it the day before and let the flavors blend.

SALSA

4 Roma tomatoes Chopped into small pieces
½ of a White Onion Chopped fine
1/3 bunch Cilantro leaves, chopped
½ of a lime squeezed
1 teaspoon salt
1 teaspoon sugar
1 teaspoon Seasoned Pepper Blend

Mix all ingredients together and let set a little while before you eat


CAFÉ RIO RICE

3 cups water                             1 can green chilies
4 tsp chicken bouillon              3/4 tsp salt
4 tsp garlic minced                   1 Tbl butter
1/3 bunch cilantro                    ½ onion, diced
1 1/2 cup rice

Blend cilantro, green chilies, and onion in blender. Bring water to boil. Add all ingredients. Simmer 30 minutes. (I just put everything in my rice cooker, I do not blend the cilantro, green chillies, and onions).       

To make your Cafe Rio Salad, fry the tortilla until lightly golden brown. Thaw and reheat the shredded Pork (you can do this in a crock pot, or on your stove top), place warmed pork on top of tortilla, then add black beans (I do one can of black beans and one can of water and heat on stove top use a slotted spoon to dish out beans), rice, cut up romaine lettuce, and top with dressing. (I usually buy one head of cilantro and divide into three parts, using some for salsa, some for the rice and the rest for the dressing).

Taco-Filled Pasta Shells

I've been stuffing pasta shells with different fillings for years, but my family enjoys this version with taco-seasoned meat the most. The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce and bake. —Marge Hodel Roanoke, Il

12 ServingsPrep: 20 min. + chilling Bake: 45 min.

Ingredients

• 2 pounds ground beef
• 2 envelopes taco seasoning
• 1-1/2 cups water
• 1 package (8 ounces) cream cheese, cubed
• 24 uncooked jumbo pasta shells
• 1/4 cup butter, melted
• ADDITIONAL INGREDIENTS (for each casserole):
• 1 cup salsa   (I use Pace Mild all natural salsa)
• 1 cup taco sauce (I use La Victoria Red Sauce Mild)
• 1 cup (4 ounces) shredded cheddar cheese
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1-1/2 cups crushed tortilla chips
• 1 cup (8 ounces) Daisy Brand® Sour Cream
• 3 green onions, chopped

Directions

• In a Dutch oven, cook beef over medium heat until no longer pink;
• drain.Stir in taco seasoning and water. Bring to a boil. Reduce
• heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until
• melted. Transfer to a bowl; cool. Chill for 1 hour.
• Cook pasta according to package directions; drain. Gently toss with
• butter. Fill each shell with about 3 tablespoons of meat mixture.
• Place 12 shells in a freezer container. Cover and freeze for up to 3
• months.
• To prepare remaining shells, spoon salsa into a greased 9-in. square
• baking dish. Top with stuffed shells and taco sauce. Cover and bake
• at 350° for 30 minutes. Uncover; sprinkle with cheeses and
• chips. Bake 15 minutes longer or until heated through. Serve with
• sour cream and onions.
• To use frozen shells: Thaw in the refrigerator for 24 hours (shells
• will be partially frozen). Spoon salsa into a greased 9-in. square
• baking dish; top with shells and taco sauce. Cover and bake at
• 350° for 40 minutes. Uncover; Sprinkle with cheeses and chips. Bake 
• 15 minutes longer or until heated through.

Breakfast Burritos

I have posted these before.  But just for your recall, they are just taco shells with sausage, scrambled eggs, and cheese. You can either warm them in the microwave, stove, or oven. You can dip them in salsa or sour cream or eat them plain.

Easy to go meal!

Chicken Stroganoff- October

Ingredients
2 lbs. chicken
1 small onion
4 oz fresh mushrooms
kosher salt & black pepper
7 oz Italian Dressing Seasoning

1/2 C sour cream
1 can cream of chicken soup ( I used Healty Request ones or in some it has my homemade version)
4 oz Neufchatel Cheese

Directions
Cook chicken, onions, mushrooms, season with salt and pepper and Italian Seasoning.  Can cook in a crock pot with NO water, or in a pan on low.  Shred the chicken in large pieces.  Add sour cream, soup, and cheese.  Heat in crockpot for 1 hour or in a pan for 20-30 min.

Serve over noodles or rice.

Serving Suggestions:
Green salad, fresh fruit

Marinated Salmon Fillet

1 pound salmon fillet
1/4 cup lemon juice
1 tablespoon cooking oil
1 tablespoon Worcestershire sauce
1/2 teaspoon dried rosemary
1 clove garlic, diced
1 tablespoon water

Marinade in the refrigerator as you thaw in a covered baking dish.  Turn over several times.

Broil in a pan about the size of your fillet 4 inches from heat for 5 minutes.  (Since fillets are thinner than steaks, you probably won't need to turn over. If you want to broil both sides, broil the skin side first, then flip after 3 or 4 minutes.)  Keep as much of the marinate on top of the fillet.  When it flakes with a fork and the juices are white, it is done. Be careful not to over cook.  Can be reheated in the microwave if necessary. Add salt and pepper to taste.

We pair this with Uncle Ben's Original Wild Rice or baked potatoes, French bread, and a garden salad. Add sparkling cider and you have a restaurant worthy meal.  All of our children like this salmon and it is "brain food".  The serving sizes aren't large, because it is so pricey, so the sides are important.

Loaded Baked Potato & Chicken Casserole

6-8 medium potatoes diced (1/2 inch cubes)
2 chicken breasts, diced
8 slices bacon, cooked crisp and crumbled
1 1/2 cups shredded cheddar cheese
5-6 green onions, chopped
1 tsp. salt
1 tsp. pepper
1 cup cream

Grease the bottom of a 9x13 glass dish. Dice the potatoes in the bottom of the dish.  Combine the chicken, bacon, cheese, green onions, salt, pepper, and cream in a bowl.  Stir and pour on top of the potatoes.  Cover with tin foil.  Bake at 350 for 1 to 1 1/2 hours. (Depends on the size of your potatoes, check them.  When they are soft it is done.)

Freezer Instructions:
Thaw the chicken mixture.
Grease the bottom of a 9x13 glass dish. Dice the potatoes in the bottom of the dish. 
Pour the chicken on top of the potatoes. Bake at 350 for 1 to 1 1/2 hours. (Depends on the size of your potatoes, check them.  When they are soft it is done.)