Spicy Pork Barbacoa

Source: Monica Wihongi

Servings: A LOT!

Prep Time: 15 minutes

Cook Time: 10-12 hours

Total Time: 10-12 hours

Ingredients:

• sea salt
• 1 7-oz. can La Costena Chipotle Peppers in Adobo Sauce
• 2 T. minced garlic
• 2 c. brown sugar
• 1 20-oz. bottle Coca~Cola
• 1 pork shoulder

Directions:

1. Rinse pork shoulder then rub sea salt into pork shoulder.
2. In food processor or blender, process adobo and garlic into a paste. Rub 1/4 of the paste onto pork shoulder.
3. Coat pork shoulder with the 2 cups of brown sugar.
4. Place pork shoulder in crockpot and pour in the bottle of Coca~Cola.
5. Cook on low for 12 hours.
6. Shred pork with fork before serving.

Comments:

(Again, here is another recipe from our blog.) I think most everyone in the family has had this at our house. . .except the NY Blanchards? Anyway, I honestly really like it even more than the Cafe Rio pork. . .a bit more spiciness and flavor. It's wonderful in burritos, salads, quesadillas, and rice bowls. It's not complete without the Cilantro Lime Rice and Creamy Tomatillo Salad Dressing (also posted).

Cilantro Lime Rice

Source: Monica Wihongi

Servings: As much as you want to make!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• olive oil
• rice
• chicken broth
• limes
• cilantro
• (optional) canned green chiles

Directions:

1. Saute desired amount of rice in olive oil.
2. Add chicken broth (the same amount as you would use for water).
3. Add the juice of 1/2 a lime for every cup of rice you make.
4. Add a bit of fresh chopped cilantro (and green chiles, if desired).
5. Cook as you would regular rice.

Comments:

This rice is so easy, and I'm sure it would be even easier with a rice cooker! (If I had one. . .) As a note, you don't necessarily have to saute the rice before cooking, but I think it gives it a better flavor, texture, and appearance. Also, I recently started adding the green chiles, too; I use about 1-2 T.

Creamy Tomatillo Salad Dressing

Source: Crystal Zarate Alfaro (Monica Wihongi's sister)

Servings: 15-20 (?)

Prep Time: 15 minutes

Cook Time: n/a

Total Time: 15 minutes

Ingredients:

• 1-1/3 c. sour cream
• 3/4 c. mayo
• 1 bunch cilantro, chopped
• 1 packet ranch dressing mix
• 4 T. Herdez Salsa Verde
• 2 cloves garlic (or 1 t. minced garlic)
• 1 lime, juiced
• 1/8 t. green Tabasco sauce

Directions:

1. Mix in blender.

Comments:

No Cafe Rio-style burrito, enchilada, or salad is complete without this salad dressing. I thought I'd died and gone to heaven when I found out I could make this at home!

Apple Cinnamon Oatmeal

Source: Kim Blanchard

Servings: Two

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Ingredients:
Two apples cored and diced (do not peel)
2 cups of water
½ teaspoon of salt
2 teaspoons of cinnamon
½ teaspoon of vanilla

1 cup dry oatmeal

Directions:
In saucepan place water, apples, salt, cinnamon and vanilla.
Bring to boil and cook for about 5 minutes until apples just begin to get tender
Add 1 cup oatmeal (not instant or quick cook)

Remove from heat and let steep

Serve hot when most of the water has been absorbed, about 5 more minutes

Top with brown sugar

Comments:
We were looking for healthy,warm, low fat and yummy breakfast ideas, and came up with this one. Great for a cold snowy morning and it smells divine while cooking!

Blueberry Muffins

Source: Kim Blanchard

Servings: makes about 18 muffins

Prep time: 15 minutes

Cook time: @25 minutes

Total time: 45 minutes

Ingredients:

Dry:
2 cups unbleached white flour
1 cup whole wheat flour
½ cup sugar
3 teaspoons baking powder
1 ½ teaspoons salt

Wet:
In electric blender place:
2 eggs
1/3 + 1 Tablespoon vegetable oil
1 teaspoon vanilla
Add enough milk to make 2 ½ cups liquid
Blend in blender

Directions:
Pour wet ingredients into dry and mix only enough to blend
Fold in 2 -3 cups frozen blueberries (I like a lot)

Bake 350 for 25 minutes or until done

Mix dry ingredients:
2 cups unbleached white flour
1 cup whole wheat flour
½ cup sugar
3 teaspoons baking powder
1 ½ teaspoons salt

In electric blender place:
2 eggs
1/3 cup + 1 Tablespoon vegetable oil
1 teaspoon vanilla
Add enough milk to make 2 ½ cups liquid
Blend in blender

Pour wet ingredients into dry and mix only enough to blend
Fold in 2 -3 cups frozen blueberries (I like a lot)

Bake 350 for 25 minutes or until done
Makes @ 18 muffins

Comments:
When our kids were little we made muffins or some kind of quick bread almost every Saturday morning. Here is one of their favorites! And we like a LOT of blueberries in each muffin!

Chicken Pasta Salad

Source: Emily Bushman Sanderson from "The Best of the Dinner Nights Cookbook" (a collection of recipes from my college roommates!)

Servings: 12?

Prep Time: 15 minutes

Cook Time: 8-15 minutes (for cooking your own chicken, if needed)

Total Time: 15-30 minutes

Ingredients:

• 2 12-oz. packages bow-tie pasta, cooked according to package
• 4 green onions, chopped
• 1 c. (or more) cashews
• 1 c. red grapes, halved
• 4 chicken breasts, cooked, seasoned, and cubed (or a small rotisserie chicken, cubed)
• 1 16-oz. bottle Kraft Coleslaw Dressing
• 1 c. mayonnaise

Directions:

1. Combine pasta, green onions, cashews, grapes, and chicken in a large bowl.
2. In a separate bowl, mix dressing and mayo.
3. Pour dressing over pasta and chicken mixture and combine.

Comments:

I love this pasta salad recipe! I always use a rotisserie chicken. . . much easier and so much more flavorful. I'm not a cashew fan, so I either substitute roasted almonds or leave out the nuts altogether. Also, make sure you use the Kraft (or Litehouse) Coleslaw Dressing, other brands do not taste the same at all!

Cowboy Caviar

Source: Heather Wihongi

Servings: 4-6 (that's a guesstimate?)

Prep Time: 20 minutes

Cook Time: n/a

Total Time: 20 minutes

Ingredients:

• 1 15-oz. can black beans, drained
• 1 15-oz. can black-eyed peas, drained
• 1 11-oz. can sweet white corn, drained
• 3 Roma tomatoes, diced
• 1 green pepper, dices
• 1/4 medium purple onion, dices
• 3 avacados, diced
• 1/2 bunch cilantro, chopped
• juice of 2 limes
• 1/2 c. Kraft Zesty Italian Dressing
• salt and garlic powder, to taste

Directions:

1. Throughly drain and rinse beans and corn.
2. Combine all ingredients in large bowl.
3. Serve with tortilla chips.

Comments:

I realize I already posted this recipe on my blog, but if we publish "The Bistro" down the road, I figured we need to include the recipes here as well. Again, not being a natural veggie-lover, I love Cowboy Caviar because not only does it help me get in my servings of vegetables, it's yummy, too! A favorite for every family gathering and a must to have on hand in the fridge during the summer. I've had so many people ask for this recipe!

A few preferences: 1) I add as much avacado as possible, 2) I use the Light or Fat-Free versions of the salad dressing, and 3) I always serve these with lime-flavored tortilla chips.

Grape Jelly Meatballs

Source: Monica (or Candi?) Wihongi
Servings: 8
Prep Time: 5 minutes (if that!)
Cooking Time: 2-3 hours
Total Time: 2-3 hours

Ingredients:

• 1 bag frozen meatballs (80-count)
• 1 12-oz. bottle chili sauce
• 1 16-oz. jar grape jelly

Directions:

1. Dump all ingredients into Crock-Pot.
2. Let cook on low setting for 2-3 hours (or cook in pot or microwave, according to meatball package).
3. Serve with toothpicks as an appetizer or over sticky rice for an entree.

Comments:

This "recipe" couldn't be any easier! I've used Heinz chili sauce, but the best is the locally-made "Homade" Chili Sauce in a little round jar with a white lid. (Smith's usually carries it. . .I'm not sure about other stores?) I remember years ago at Kage's baby blessing, one of the sisters-in-law made this and Dad absolutely raved about how good it was. . .how surprised I was to find out how "hard" it was to make this tasty dish!

Sweet Pecan Pear Salad

Source: Victoria Blanchard

Servings: 4-6
Prep Time: 10 minutes
Baking/Cook Time: 5 minutes (for edamame)
Total Time: 15 minutes

Ingredients

• 1 package of fresh spinach
• 1-2 fresh pears
• 1 package of frozen edamame
• 1 c. pecans (plain or candied)
  
• 1 c. dried cranberries
• Honey to taste
  

Directions

Steam edamame as instructed on package. (I steam the bag in the microwave.) Remove beans from the pod.

Slice pears very thin and cut each slice 2-3 times to get bite-sized chunks.

Using your hands, break pecans into small pieces.

Layer or arrange all ingredients in a large bowl or on individual plates. Drizzle honey over the salad for dressing.

Serve immediately or store in fridge up to one day.

Comments: This is currently my favorite salad. It is so good, I can't believe I came up with it! I love that the honey stands in for the dressing. Although there is a lot of sugar in this salad, at least it comes from natural sources and there is no need to put on a dressing loaded with fat or preservatives. Honestly, this salad tastes like candy. Once I start eating it, I can't stop! Also note that the ingredient quantities are approximations. I don't measure them out; just do what looks good to you. Also, toasted almonds are a good stand in for the pecans, and I haven't tried it yet, but I think dried cherries (or even golden raisins) would be a great stand in for the dried cranberries. Also, be aware that if you store the salad for more than a day, the honey starts to wilt the spinach a bit.

Creamy Chicken Spaghetti

Source: Kraftfoods.com

Servings: 4 (2 c. each)

Prep Time: 10 minutes

Baking/Cooking Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 1/2 lb. spaghetti (or other pasta), uncooked
• 1/4 c. Kraft Light Zesty Italian Dressing
• 1 lb. boneless skinless chicken breasts (or thighs), cut into 1-in. pieces
• 2 zucchini, cut in half lengthwise, then cut crosswise
• 2 c. spaghetti sauce
• 4 oz. (1/2 of 8-oz. pkg.) Neufchatel or fat-free cream cheese, cubed
• 2 T. grated Parmesan cheese

Directions:

1. Cook pasta as directed on package.
2. Meanwhile, heat Italian dressing in large non-stick skillet on medium-high heat. Add chicken; cook and stir 2 min. Add zucchini; cook an additional 2 min., stirring frequently. Stir in spaghetti sauce.
3. Bring just to boil, stirring occasionally. reduce heat to medium-low; simmer 5 min. or until chicken is cooked through. Add cream cheese; cook 1 min. or until cheese is melted and mixture is well-blended, stirring occasionally.
4. Drain spaghetti; place on serving plate. Top with the chicken mixture; sprinkle with Parmesan cheese.

Comments:

I'm almost embarassed to post this simple recipe with the gourmet Italian chefs in our family! But, it's super-quick and easy. . .perfect for throwing together after a long day at work. (It's also a great way to get rid of zucchini and/or summer squash during garden-harvesting season!) Very healthy, tasty, and a nice alternative to regular ol' spaghetti. (As a heads-up, the sauce will be pink once you've added the cream cheese!)

Shepherd's Pie

Source: Me! (Heather Wihongi)

Servings: 4-6
Prep Time: 25 minutes(?)
Baking/Cooking Time: 5 minutes
Total Time: 30 minutes

Ingredients:

• 2 lbs. potatoes, peeled and cut into chunks
• milk, sour cream, butter, etc. (as desired to mash potatoes)
• 2 lbs. ground beef
• 1 onion, chopped
• 1 c. fresh mushrooms, sliced
• 1 (1.25 oz.) packet brown gravy mix
• 2 T. Worcestershire sauce
• 1/2 c. water
• salt, pepper, or steak seasoning (to taste)
• 8 oz. shredded sharp cheddar cheese or 4 strips cooked bacon, chopped (optional. . .to top the potatoes)
• paprika

Directions:

1. Preheat oven to 375 degrees.
2. Place potatoes in a pot, cover with cold water, and bring up to a boil. Season water with salt and boil potatoes until tender, 15-20 minutes.
3. In a skillet over medium heat, cook ground beef, mushrooms, and onions until meat is browned. Drain and return to skillet.
4. Add gravy mix, water, and Worcestershire sauce to beef mixture. Bring to boil. Season with salt, pepper, and/or steak seasoning (I love McCormick Montreal Steak Seasoning!), to taste.
5. Pour beef/gravy mixture into 13x9-inch pan.
6. After potatoes have cooked, drain and mash, using milk, sour cream, butter, and other desired ingredients (chives, bleu cheese crumbles, green onion, garlic powder, etc.) to flavor potatoes.
7. Spread mashed potatoes on top of beef in pan. Top with bacon (optional) and sprinkle with paprika.
8. Cook for 30 minutes. Broil for last few minutes, if neccesary, to brown.
9. If using cheese as a topping, add last 5 minutes in oven.

Comments:

This is a regular in our house, and, to be honest, I've never really written it down before now! I've just used a variety of recipies -- including Rachael Ray's yummy Steakhouse Shepherd's Pie recipe (pictured above) -- to come up with my own. This is a real man-pleaser with all the meat and potatoes! The ultimate hearty, comfort food.

Variations: Add a can of diced tomatoes and/or a can of green beans (drained) to beef mixture. We love a lot of flavor in our mashed potatoes. . .Scott LOVES bleu cheese crumbles mixed in with the mashed potatoes; I prefer garlic in the potatoes with a cheddar cheese topping.

Sunday Brunch Bake

Source: Kraftfoods.com

Servings: 12

Prep Time: 20 minutes

Baking Time: 30 minutes

Total Time: 50 minutes

Ingredients:

• 12 large eggs
• 1/3 c. sour cream
• 1 lb. pork sausage
• 1 c. fresh sliced mushrooms
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 pkg. (8 oz.) finely shredded cheddar cheese

Directions:

1. Heat oven to 400 degrees.
2. Beat eggs and sour cream with whisk until blended. Pour into 13x9-inch baking dish. Bake 10 minutes or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms, and onions in large skillet on medium heat 6 to 8 minutes or until sausage is done, stirring occasionally. Drain.
3. Reduce oven temperature to 325 degrees.
4. Spoon tomatoes over egg layer; cover with sausage mixure. Top with cheese.
5. Bake 30 minutes or until center is set.

Comments:

I discovered this recipe when I was trying to find a breakfast casserole that didn't have carbs as the main ingredient (potatoes, bread, etc.). . .and now this has become a Wihongi family favorite! I've also made variations with chicken instead of sausage and other vegetables (zucchini, yellow squash, etc.) I usually make it with reduced fat sour cream and low-fat sausage. SO, SO, good!

"Dark Secret" Chocolate Cake

gateaufille.blogspot.com

Serves 8-12

(makes one 9" round cake)

Prep Time: 30 minutes

Baking Time: 45 minutes

Total Time: 1.25 hours

Ingredients

1 can unseasoned black beans (15 oz)

5 large eggs

1 Tbs vanilla

6 Tbs unsalted butter

1 cup sugar

1/2 cup plus 1 Tbs unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

Directions

Preheat oven to 325 degrees. Prepare a 9 inch round pan by greasing lightly, placing a 9 inch round of parchment paper in the bottom, greasing lightly again, and dusting with cocoa powder.

Drain and rinse beans, shake to remove excess water. Place beans, 3 of the eggs, and vanilla in a blender and puree until completely smooth. Whisk together cocoa, baking powder, and baking soda in a small bowl, set aside.

Beat butter with sugar until smooth and light in color. Add eggs one at a time, beating for one minute after each addition. Pour bean batter into egg mixture and mix until smooth. Finally, add cocoa mixture and beat on high for 1 minute. Pour into prepared pan and hit bottom of pan firmly against countertop a few times to remove any air bubbles.

Bake for 45-50 minutes or until top springs back when lightly touched. Let cool for 10 minutes in the pan before inverting. This cake is best after left out for a few hours so all of the flavors can come together.

Comments: My dear friend, Leesa, has celiacs disease, and therefore maintains a gluten-free diet. Her roommate made this to celebrate Leesa's birthday last November. When I asked what she used instead of flour, I was shocked to learn that it was black beans! You would NEVER be able to guess! The only difference between this and a normal cake is that the flavor is richer, the texture has a "spongy" quality, and it stays moist for much longer. Delicious! Get creative with toppings: at the party it was served with cool whip, caramel sauce, and grated skor. I have since served it with a homemade mixed-berry sauce. Both were amazing!

Sausage and Cabbage Skillet

bhg.com

Serves 4-6

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 1 small head cabbage, shredded (5 cups), or 5 cups preshredded cabbage with carrot
• 4 medium potatoes, sliced
• 1 medium onion, sliced and separated into rings
• 1 teaspoon caraway seed (optional)
• 1 pound cooked kielbasa or other smoked sausage link, halved lengthwise and bias-sliced into 1-inch pieces
• 1 cup apple juice
• 2 tablespoons brown or prepared mustard
• 1/2 teaspoon instant beef bouillon granules
• 
  

Directions

1. In a 12-inch skillet combine cabbage, sliced potatoes, onion, and, if desired, caraway seed. Top with sausage.

2. In a small bowl combine apple juice, mustard, and bouillon granules. Pour over sausage mixture in skillet. Bring mixture to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender. Makes 5 servings.

Comments: An instant family favorite! SOOOO delicious! My only notes are that the mixture was too big for my pan, so I had to leave some cabbage out, and I double the liquid mixture for extra flavor and "sogginess"

Beef and Sweet Potato Turnovers

Real Simple Magazine

Serves 2-4
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Ingredients

• 1/2 pound ground beef
• 2 cloves chopped garlic
• 1 grated sweet potato
• 2 cups baby spinach
• salt and pepper
• 2 sheets frozen puff pastry
• 1 1/2 cups grated cheddar cheese

Directions

1. Brown beef with garlic. Add sweet potato and spinach; season with salt and pepper.
2. Cut 2 sheets frozen puff pastry (thawed) in half. Divide the beef mixture and 1½ cups cheese among the 4 pieces of dough; seal the edges.
3. Bake at 375° F until golden, 25 to 30 minutes.

Comments: I was so excited to try this recipe because it looked so easy, yet hearty. Unfortunately, I couldn't finish more than 1/4 of my first serving because it tasted so awful. I don't blame the recipe (I still have high hopes for it and plan to try again in the future), I blame my poor selection of cheap, frozen spinach. The awful taste was overwhelming. The only good thing about it was that I used ground turkey which seemed to keep the "weight" of the meal, but lighten the flavor. Next time I will 1) use only 1 cup of fresh spinach, and 2) use a full pound of meat.