Thursday, April 29, 2010

Parmesan Crusted Chicken with Cream Sauce

I got this recipe from Ali, but she hasn't put it up yet, and i think it needs to be on here, it is really yummy and the sauce is so good!

Parmesan Crusted Chicken with Cream Sauce

1 sleeve of Ritz Crackers (crushed)
Parmesan Cheese (I use about 1/2 cup)
4 boneless skinless chicken breast halves
Butter, plain yogurt, or egg white to dip chicken in
1 can chicken broth
Chive and Onion Cream Cheese Spread

Mix cracker crumbs and Parmesan cheese in bowl. Dip chicken in some melted butter, egg white, or plain yogurt and then in cracker mixture turning to coat. Place in greased baking dish and bake at 350 for about 35-45 minutes or until chicken is done. (If your pressed for time you can also fry this in a skillet).

For the sauce mix 1/2 cup chicken broth and cream cheese in a saucepan (if sauce is too thick, you can add more broth). Cook, stirring constantly. Simmer 3 minutes or until sauce thickens (this happens fast and if you let it go it gets thick and clumpy so as soon as it's all melted and slightly thick it's good to go). Serve sauce over chicken.

I serve this with rice made with Chicken Broth instead of water.

Chili Verde

3 Tbs worcestershire sauce
1 Tbs garlic pepper ( I used just garlic, because I don't know what garlic pepper is!)
3 lbs pork picnic roast ( I used 6 pork chops)
1 large onion, diced
1 (14.5 oz) can chicken broth
2 (4 oz) cans diced green chilies, drained
3 (7 oz) cans green salsa (or one batch of your homemade tomatillo salsa!)
2 (15.5 oz) cans great Northern beans, drained (I used a can of black beans and a can of corn)

1. Pour half of the worcestershire sauce into the pan of the slow cooker, and half of the garlic pepper. Place the roast in the pan and sprinkle remaining worcestershire sauce and garlic pepper over the top. Add the onions, and chilies, and pour in the chicken broth. Cover and cook on low for 8-10 hours (or high for 5 hours!)
2.b When roast is tender enough to pull apart with a fork, add the green salsa, and the beans, if desired. Continue cooking until heated through. Serve as soup, over chimichangas, or over rice (I served over rice!)

* recipe from

* The best thing that ever happened to me as a chef was learning to improvise. Obviously I did not have all the ingredients for this recipe, but I made substitutions and the result was awesome, I really loved it. So don't be afraid to improvise!

Tomatillo Salsa Verde

Last week my bountiful basket was overflowing with tomatillos. I had added a "mexican pack" to my order and so I was the proud owner of all sorts of mexican deliciousness- jalepenos, cilantro, tomatillos, green onions, etc. So rather than opt for the typical cafe rio salad dressing, I decided to make tomatillo salsa verde, it was delicious!

1 pound tomatillos, husked (I had no idea how many this would be so I just used all 8 of mine)
1/2 C finely chopped onion
1tsp minced garlic (I got to use fresh, thanks bountiful basket!)
1 serrano chile pepper, minced ( I used a jalepeno)
2Tbs chopped cilantro (I am sure I used way more than this)
1 Tbs chopped oregano
1/2 t cumin
1 1/2 t salt
2 C water (based on reader suggestions I subbed 1/4 c of water with lime juice!)

1. Place tomatillos, onion, garlic and chile pepper in a saucepan. Season with cilantro, oregano, cumin and salt. Pour in water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the tomatillos are soft, 10-15 minutes.
2. Using a blender, carefully puree the tomatillos and water in batches until smooth.

*recipe from

* use your tomatillo salsa for dipping chips in, over chimis, in amy's cilantro cream sauce, or in the chili verde recipe I am posting next!

Tuesday, April 27, 2010

Rio Chicken

I personally have never had chicken that tastes like this at Cafe Rio, because if you go to Cafe Rio and don't get the pork, you've got issues. But this is an excellent chicken recipe perfect for burritos or salads! Especially when paired with the cafe rio dressing found on this site. Enjoy!

Cafe Rio Chicken

1 small bottle kraft zesty italian dressing
1 Tbs Chili Powder
1 Tbs Cumin
3 cloves garlic- minced
5lbs chicken breasts

Cook all together in crock pot for four hours. Shred chicken with fork and cook an additional hour.


Friday, April 23, 2010


How often do you make a recipe you find on the site?

Is there one you tried that you really really loved?

What can I do to make it better? Take pictures? Post more consistently?

Tuesday, April 20, 2010

Crustless Swiss Chard Quiche

This was easy to make, used up the Swiss chard from my Bountiful Basket, and tasted great, too.

Tuesday, April 13, 2010


Since I am trying to base my recipes on what I receive in my bountiful basket I got myself into a real pickle this week. I didn't order one for last Saturday and here it is only Tuesday and my pantry is practically bare. Since I don't want to go to the store and have what happened to me two weeks ago happen again (I went to Costco on Wednesday and when my bountiful basket came on Saturday it was everything I had purchased already earlier in the week- not kidding- sweet potatoes, tomatoes, strawberries, blackberries, tangelos, everything), I am trying to hold out and not go grocery shopping until Saturday after my BB arrives.

So, it's been kind of a stretch to make good meals. Janssen sent me a recipe for lentil soup and as I made it I realized it is something we actually have often at our house and Blaine usually makes it. It is something that he ate a lot of in Spain while he was on his mission- lentejas. Anyway, I will post the Janssen/Martha Stewart version here but just know, from Blaine's experimenting that you can add all sorts of things (pepperoni and red peppers are a favorite) to the mix and it makes it all the better.

3 srips bacon, cut into 1/2 inch pieces (duh, use more than this)
1 large onion, chopped
3 medium carrots, peeled, halved lengthwise and cut into 1/4inch moons
3 garlic cloves, minced
2 T tomato paste
1 1/2 C lentils, picked over and rinsed
1/2 t dried thyme
2 cans chicken broth (3 1/2 C)
1T red-wine vinegar
coarse salt and ground pepper

In dutch oven, or other large pot with tight fitting lid, cook bacon until browned and crisp. Pour off all but 1T fat. Add onion and carrots, cook until softened (5 minutes). Stir in garlic and cook until fragrant, about thirty seconds. Stir in tomato paste and cook 1 minute. Add lentils, thyme, broth and 2 C water (oooooooohhh I totally forgot to add this, whoops, no wonder it didn't make much. Idiot). Bring to a boil, reduce to a simmer. Cover and cook until lentils are tender 30-45 minutes.

Stir in vinegar, 1 1/2 t salt and 1/4 t pepper. Serve immediately. If you want to omit the bacon (weirdo) then you can and cook the onions and carrots in 1T olive oil.

This was really yummy and you should totally double it!

Friday, April 2, 2010

Baked Potato Soup II

I had a bunch of potatoes that I needed to use so I found this recipe and had all the stuff to make it and we really liked it! Got the recipe from

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 Tbs flour
1 tsp salt
1 tsp basil
1/2 t pepper
3 C chicken broth
2 large baked potatoes, peeled and cubed
1 C half and half
1/2 t hot pepper sauce
shredded cheddar cheese

1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper, mix well. Gradually add broth. Bring to a boil; boil and stir for two minutes. Add potatoes, cream and hot pepper sauce. Heat through but do not boil. Garnish with bacon, cheese .