London Broil

Here is how to prepare a London Broil, according to the Food Nanny.

Salt and pepper both sides of meat.  Rub 1 T fresh chopped basil, 1 T chopped Italian parsley, and 2 cloves minced garlic on meat.
Put meat in a large ziploc with 1/2 cup soy sauce.  Marinate at least 2 hours.
Bring meat to room temp and heat broiler.  Reserve the marinade and boil it so you can use it for basting.
Keep basting meat while broiling.
Spray broiler pan with cooking spray.  Broil for 5-7 min then flip and do the same.  Baste each side approx 4 times.
You want the inside temp to reach around 145-150 degrees.  Let meat rest 5-10 min before slicing thinly against the grain.

Yum!

Cafe Rio Recipes

Cafe Rio Rice


6 c. water
4 t chicken boillion
4 t garlic minced
1/2 bunch cilantro
1 can green chilies
3/4 t salt
1 T butter
1/2 onion
3 c rice

 Blend cilantro, green chilies and onion together in food processor.
Bring water to boil and add all ingredients.  Simmer covered 30 min.

Black Beans
1 can black beans rinsed and drained
1 1/3 c tomato juice (or can tom. paste and water)
2 cloves garlic, minced
1 t ground cumin
2 T olive oil
1 1/2 t salt
2 T chopped cilantro

In skillet cook garlic and cumin in olive oil over med heat till can smell it.  Add beans, tom. juice and salt.  Stir until heated through.  Stir in cilantro just before serving.

Cafe Rio Dressing
1 buttermilk ranch dressing pkg (make as per recipe)
2 tomatillos
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1 jalepeno

Food processor to blend all ingredients

Cafe Rio Chicken
1 small bottle Kraft zesty Italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced
5 lbs chicken breast

Cook all together in crock pot 4 hrs.  Shred meat and cook 1 more hour.

Easy Peach Cobbler

Ingredients:
1/2 cup butter
1 cup whole wheat flour
1 T baking powder
pinch of salt
2 cups honey, divided (I think you could use less, like 1 1/2 cups total)
1 cup milk
4 cups fresh peach slices (I have also used frozen)
1 T lemon juice (optional)
ground cinnamon or nutmeg

Preparation:
* Melt butter in a 13X9 inch baking dish.
* Combine flour, baking powder and salt;  add milk and half the honey, stirring just until dry ingredients are moistened and everything is combined.  Pour batter over butter (do not stir).
* Bring remaining honey, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir).  Sprinkle with cinnamon and/or nutmeg.
* Bake at 375 for 40-45 min or until golden brown.  Serve warm or cool.

My favorite quiche

2 T olive oil
1 onion, diced
1 cup baby spinach
3 eggs
1/2 cup milk
1 cup cottage cheese (or ricotta)
1/2 t salt
dash cayenne pepper (or black pepper)
1/2 cup shredded cheese
3 slices bacon, cooked and crumbled (about 2 T)

Preheat oven to 375.  Spray a 9-inch pie plate with nonstick spray.
Heat the oil in a large nonstick skillet over med-high heat.  Add the onion and cook, stirring occasionally, until tender, about 5 min.  Add the spinach and cook, stirring, until the spinach is wilted and any liquid is evaporated, 2-3 minutes.
Whisk the eggs in a large bowl until lightly beaten.  Whisk in the milk, cottage cheese, and bacon until well combined.
Pour into the prepared pie plate.  Bake until the top is golden and a knife inserted into the center comes out clean, 35-40 min.  Let stand 10 min before cutting.

I don't remember where I found this recipe, but it is good!  I double it and bake in a 9 by 13 pan.

Ramen salad

For our size family (and to take to picnics or whatever) this is what I do:

3 pkgs ramen, any flavor
1-2 bags coleslaw mix, or you can shred up a small head of cabbage and some carrots
cooked shredded chicken, or canned chicken (if desired, or if using as a main dish)
a couple green onions, to taste
if I have them, sesame seeds or almond slivers or chopped peanuts

Remove ramen seasoning packets and throw away.  Crush the ramen into small pieces and put in a big bowl.  Add shredded cabbage.  I use about equal parts cabbage and ramen, or maybe a little more cabbage.  Add a can of chicken or a couple of shredded cooked chicken breasts or thighs.  Chop a few green onions and add in there.  Add seeds or nuts if using.

Dressing:
I use the Asian salad dressing on the Pampered Chef container called "Measure Mix 'n Pour".  This is the BEST dressing, and I always get mega compliments on it.  I also use this dressing on spinach salad.  The ingredients are:
oil, soy sauce, rice vinegar, ginger powder, pressed garlic, sugar
I can't tell the measurements because they are on the bottle, sorry!!

Pour enough dressing to coat as you like it.  Enjoy!

granola

This recipe is from Joyful Abode blog.    Sounds delish!

Preheat the oven to 400 degrees Fahrenheit.
Gather your ingredients:

• 2 cups oats
• 3/4 cup wheat germ
• 3/4 cup sunflower seeds
• 1 cup peanuts, crushed
• 2/3 cup brown sugar
• 1/2 cup honey
• 4 Tbsp butter
• 2 tsp vanilla extract
• 1/2 tsp Kosher salt
• approximately 8 oz. dried fruit

To crush your peanuts, put them in a plastic bag and smash them with a heavy mallet, measuring cup, or sauce pan.  Then, mix the peanuts, oats, wheat germ, and sunflower seeds in a baking dish with sides. Toast them in the oven for 10-12 minutes, stirring every few minutes so that they don’t get burned. 
Meanwhile, prepare a glass baking dish (about 11 x 13 inches) for your granola by lining it with waxed paper lightly sprayed with a nonstick spray.
Put the brown sugar, honey, butter, vanilla, and salt into a saucepan and bring to a simmer, stirring constantly. (I forgot to take a picture of this step, but it looks so pretty!)
By now, your grains and nuts should be toasted, so mix everything together in a large bowl. The grains, the liquid “glue,” and the dried fruit. Oh, and turn off your oven, because you’re finished with it now.  Mix everything REALLY WELL because you want to make sure the “glue” gets all over everything. Now, dump your granola mixture into your prepared baking dish.  Spread out the mixture with a wooden spoon or spatula.  Now fold over the sides of the waxed paper or add a sheet on top, and PRESS HARD all over the granola. You want to compact it together so that your bars won’t fall apart when you cut them. 
Wait 2-3 hours or until the granola has totally cooled.
Then, open the waxed paper …  And carefully turn the granola onto a large cutting board, peeling away the rest of the paper.  Now, firmly pressing down with a big knife (not sawing), cut your granola into whatever size bars you’d like. 

Avocado egg rolls and sauce

Tamarind Sauce

1/4 C cashews
2/3 C fresh cilantro leaves
2 cloves garlic
2 green onions
1 T sugar
1 tsp ground pepper
1 tsp cumin
4 tsp white vinegar
1 tsp balsamic vinegar
1/2 C honey
1/2 tsp tamarind pulp (or substitute 1/4 C raisins)
1/4 C olive oil

Combine all in food processor until smooth. You can freeze leftovers for up to 8 weeks.

Egg rolls

2 T sun dried tomatoes
1 large avocado
2 T minced red onion
chopped, fresh cilantro
pinch of salt
egg roll wrappers

Gently combine the avocado with the tomatoes, red onion, cilantro, and pinch of salt. Be careful not to smash the avocados. Place 1/3 of the filling into an egg roll wrapper. Look at the back of the egg roll wrapper package for more directions. Fry egg rolls in a deep fryer or pan over med heat for 3-4 minutes.