Fiesta Lime Chicken

Ingredients
4 boneless chicken breasts, trimmed, and cut in half horizontally
Marinade:
1/3 C teriyaki sauce
2 tsp minced garlic
1/2 tsp kosher salt
1/4 C tequilla (don't panic :)  I didn't put this in!  I did 1/4 cup water and 1/4 tsp agave)
2 tsp lime juice
1 tsp mesquite liquid smoke
1/2 tsp ground ginger

Marinade meat 2-3 hours or overnight in refrigerator.
Grill chicken until thoroughly cooked (do not overcook though).

Sauce:
1/2 C ranch (can make your own, but this time I did Hidden Valley)
1/2 C salsa ( I used our homemade canned salsa)

Tortilla Strips:
6 corn tortillas sliced thinly with a pizza cutter
1/8 C olive oil for frying
Heat oil and fry strips until crisp.  Let sit on paper towel to cool.

Assembly and Freezer Directions:
After grilling chicken, place cooked chicken on a foil lined cookie sheet.  Spoon sauce over each piece of chicken.  Then sprinkle with Montery Jack and Chedder Cheese.

Bake in oven @ 350 for 10 min.

Serve on plates with a small pile of tortilla strips under the chicken.
Sprinkle with fresh lime juice and ENJOY!

Serving Suggestions:
Spanich Rice
Black Bean Refreid Beans
Chips/ Salsa
Fresh Fruit

Citrus Italian Chicken Kabobs

Cubed Chicken
Italian Salad Dressing
Orange Juice Concentrate to taste

You add the fresh pineapple chunks, bell pepper, red onions, zucchini, mushrooms and any other fruits or vegetables you like.  Combine these and the chicken chunks on the skewer and grill.

Grilled Tilapia with Lemon Basil Vinaigrette Recipe

 Grilled Tilapia with Lemon Basil Vinaigrette Recipe

Ingredients

• 6 tablespoons lemon juice
• 6 tablespoons minced fresh basil, divided
• 4 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon grated lemon peel
• 8 tilapia fillets (6 ounces each)
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

• For vinaigrette, in a small bowl, whisk the lemon juice, 2 tablespoons basil, olive oil, garlic, and lemon peel; set aside 2 tablespoons for sauce. Sprinkle fillets with salt and pepper. Brush both sides of fillets with remaining vinaigrette.
• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until fish flakes easily with a fork. Brush with reserved vinaigrette and sprinkle with remaining basil. Yield: 4 servings.

Hamburger Patties with Homemade Buns

Well, I was going to do a chicken recipe, but since there are already 2 chicken recipes up, I think I will just do hamburger patties using the recipe below and make homemade hamburger buns using the French Bread Roll recipe (see below). I highly recommend lightly buttering the buns and slapping them on the grill for a few seconds to toast them. Happy grilling! (Recipes from melskitchencafe.com)

Classic Grilled Burgers

YIELD: MAKES ANYWHERE FROM 5-8 BURGERS, DEPENDING ON HOW BIG YOU MAKE THEM

INGREDIENTS

• 2 pounds ground beef (preferably not extra lean)
• 1 1/2  teaspoons seasoned salt
• 2 tablespoons A-1 sauce
• 1 teaspoon freshly ground black pepper
• 1/4 cup room temperature water

French Bread Rolls

YIELD: MAKES ONE DOZEN ROLLS

As with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeastmay help identify how a perfectly floured dough should be. Also, here's a short video on how to shape the rolls.

INGREDIENTS

• 1 1/2 cups warm water
• 3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
• 2 tablespoons granulated sugar
• 2 tablespoons canola oil
• 1 teaspoon salt
• 4 cups all-purpose flour, give or take a few tablespoons

DIRECTIONS

1. In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels (see a tutorial on working with yeast here). The dough should be soft and smooth but still slightly tacky to the touch.
2. Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour).
3. Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.
4. Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.

NOTES

*Freezable Option: I almost always make a double or triple batch of these rolls. Once they are baked and cooled, I place them in a zipper-lock freezer bag and put them in the freezer. I either take them out a few hours before I need them or I take them out frozen and microwave them for about 2-3 minutes on 70% power.

Grilled 7-Up Chicken

(6 Sisters Recipe with modifications)

1/2 cup Soy Sauce (low sodium is what I will use)

1/2 tsp Horseradish

1 12oz can of Lemon-Lime soda (not diet)

1/4 cup Vegetable Oil

6-8 Boneless Skinless Chicken Breasts

Combine all ingredients except chicken in a bowl. Pour marinade in a resealable gallon sized plastic bag,add chicken breasts and seal. Marinate in the fridge for 30 minutes up to overnight. Heat grill. Grill chicken breasts on one side 5 to 6 minutes. Turn and grill an additional 4 to 5 minutes being careful not to overcook. Test breasts with a meat thermometer, it should register at 155 degrees F.

Prize-Winning Grilled Chicken

This recipe came from Family Fun a few years ago. I like it because the herbs give the marinade pizzaz, and the glaze is really delicious!.

Marinade: 
1/2 cup soy sauce
1/4 cup oil
1/4 cup vinegar
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. garlic powder with parsley
1/4 tsp. pepper

Mix above ingredients and marinate chicken. While grilling, baste with following glaze:

Glaze: 
3/4 cup ketchup
3/4 cup honey
1/2 cup soy sauce
3 tsp. minced garlic
1/4 tsp. Tabasco sauce

For freezer meal:

Thaw.  Grill chicken.  The glaze is included in a separate bag.  While grilling, baste with the glaze.

Tuscan Garlic Chicken

Serve over your favorite pasta

INGREDIENTS:
3/4 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 boneless, skinless chicken breasts
5 tablespoons extra virgin olive oil, divided
1 tablespoon finely minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1/2 cup low-sodium chicken broth
6 ounces fresh spinach
1/2 cup heavy cream
2 teaspoons cornstarch
1 cup lowfat milk
1 cup freshly grated Parmesan cheese
1 pound fettuccine

DIRECTIONS:
Preheat the oven to 350 degrees F.
In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.
In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.
While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.
Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.
When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.


Freezer Instructions: Thaw chicken. Bake at 350 for 20-25 min. or until cooked through.  Thaw sauce and reheat in microwave or on stove.  Do not boil.

Italian Chicken & Veggie Kabobs

Freezer Meal Instructions: Unthaw Kabobs, place on oiled grill (spray some Pam on it) to prevent sticking. Rotate to prevent burning. Cook until chicken is cooked throughout.

Instructions:
3 lbs. boneless, skinless chicken breast- cubed in large chunks

Dice into large chunks:
Red, green, yellow, orange peppers
Yellow squash
Zuchinni
Red onion
Sweet onion
*Other veggies that taste great are mushrooms and tomatoes. Pineapple also grills well.

Marinade chicken & veggies in:
Zesty Italian Salad Dressing
*Soak chicken in marinade overnight, only soak veggies for a few hrs. prior to placing them on skewer to prevent sogginess.

Supplies: Bamboo skewer sticks (soak in water for 20 minutes to prevent burning and slivers)

(Yield: 3 lbs. of chicken= 9 Kabobs with approx. 5 chunks of chicken per skewer)

Serve with: Fresh fruit, over a bed of salad, side of rice.

Spicy Southwest Chicken

INGREDIENTS
1 tomato, quartered
1/2 onion, cut into chunks
1/4 jalepeno
2 cloves of garlic
1/4 C. extra virgin olive oil
1/4 C. soy sauce
1 TBS lime juice
1/4 C. cilantro

2 1/2 lbs. chicken  (I like to cut my chicken breasts horizontally into cutlets.)

DIRECTIONS
Put ingredients in blender until smooth.  Add  marinade to a bag.  Add chicken.  Let marinade for desired time. (at least 30 min.)  Then cook on a grill, or you can bake them at 350 degrees for 15-20 minutes. (much better grilled!)

FREEZER DIRECTIONS:  Thaw, marinade, and then grill.

Serving Suggestions:
-corn on the cob or a fresh garden salad
-Spanish Rice  (see recipe below.)
-fresh fruit
or
- serve chicken grilled and sliced on top of a Southwest Salad with greens, corn, black beans, tomatoes, avocados, and ranch dressing.

SPANISH RICE

Ingredients

• 2 tablespoons vegetable oil
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups water
• 1 (10 ounce) can diced tomatoes and green chiles
• 2 teaspoons chili powder, or to taste
• 1 teaspoon salt

Directions

1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Roast Beef Sandwiches

Roast Beef Sandwiches - July

roast beef deli meat
1 medium yellow onion, sliced
1 green bell pepper, sliced
shredded Pepper Jack cheese
hoagie buns

Saute onions and green pepper in 1 Tbsp. olive oil.  Slice beef in strips and add to vegetables when vegetables are almost crisp-tender.  Slice hoagie buns and arrange meat/vegetables on buns.  Add cheese.  Broil until cheese is melted. 

Side Ideas: salad (green, potato, fresh fruit, etc.), corn, green beans

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).

Pork Egg Rolls & Pineapple Won Tons

Egg Rolls:

1 lb sausage
1/2 head of cabbage
1-2 TBL of freshly grated ginger
1 to 2 cloves of fresh garlic (grated or diced very thin)
4 green onions (diced)
Zuchini
Squash
Carrots
Celery
and ANY other veges you have available
Salt
Pepper
1 TBL of Sesame Oil
1 TBL of Soy Sauce

Brown Sausage with garlic and ginger in a LARGE skillet. Once brown, drain fat. Cut Cabbage in thin bite-size pieces. Grate all the other veges.  Put in cabbage and veges. Your pan will be overflowing with veges, but they will cook down quickly. Add Sesame Oil and Soy Sauce and Salt and Pepper to taste.  Place filling in wraps and deep fry until golden brown.

I know these are not great directions, but I learned to make these egg rolls from an sweet older Asian lady nearly 12 years ago.  She had no recipe, and I have modified her instructions over the past 12 years to suit our family taste.

Pineapple Won Tons

1 pkg of Cream Cheese
1/2 can crushed pineapple
3-4 green onions diced


Add the above ingredients together.  Make sure you squeeze out ALL of the pineapple juice before adding it to the cream cheese mixture.  Put in won ton wraps and deep fry until golden brown.

FREEZER INSTRUCTIONS: 

You will need egg roll wraps & won ton wraps.  Defrost the filling for the egg rolls and the won tons. Because cabbage has a lot of water, you will have excess water in your bag. Cut the corner tip of the bag and squeeze out the excess water. Use a spoon to fill the middle of the egg roll/won ton (It doesn't take much filling).  Fold the egg roll/won ton using the instructions on the package.  You will need to use a cup of water to create a seal on the egg roll/won ton.


SIDE DISHES:

We always serve the above with soy sauce for dipping and rice.  We also have the following salad with the other half of the head of cabbage and left over pineapple:

Chinese Cabbage Salad:  (Adapted to use the extra's from making the egg rolls/wontons)

1/2 head of cabbage
1 can of mandarin oranges (drained)
1/2 can of pineapple  (drained)
1 pkg of Ramen noodles broken up
1/2 cup of oil
1 T soy sauce
1/4 c vinegar
3 T sugar
1 pkg of flavor mix from Ramen noodles
(If I have any, I put some almonds or sunflower seeds in as well)

Place cabbage, oranges, pineapple, and noodles in bowl. In separate bowl, mix oil, soy, vinegar, sugar, and pkg of Ramen flavor mix together. Pour over cabbage and serve.

July- Brown Sugar Pork Ribs

Brown Sugar Pork Ribs
 3lbs boneless pork ribs
 1 onion, chopped
 2 cloves garlic, minced
 3 T butter
2 T soy sauce
3/4 cup lemon juice
1 t salt
1/2 t pepper
 1 cup brown sugar

 Place ribs in crockpot.  Cook on high 3 hours. Drain. Cook onion and garlic in butter until soft. Add remaining ingredients.  Pour over ribs. Cook on high 2 more hours.  Remove from crockpot. Allow to cool.  Place in gallon freezer bag. Label and freeze.

To serve: Thaw. Heat until hot throughout. Serve with rice.
Thanks for letting us substitute!!!!
 Sharee & Maren