Fancy Dipped Strawberries

My 9 year old was bored yesterday so she decided to follow a recipe in her Kid's Cookbook and make these.  It uses canned frosting instead of having to melt chocolate chips or other dipping chocolate, which can be easy to scorch if you aren't paying attention.  The only help I offered was getting out the waxed paper and putting the finished pan in the fridge.  I have quite a little chef in my house!

Fancy Dipped Strawberries

1 lb. strawberries,washed and pat dry with paper towels
1 c. ready to spread frosting (chocolate or vanilla)
toppings:
sprinkles
chopped nuts
miniature chocolate chips
coconut, etc.

1. Place desired toppings in small custard cups or bowls.
2. Melt frosting in a glass bowl in the microwave for 15-20 seconds or until melted.  Stir.
3.  Holding strawberries by the stems, dip each strawberry into the melted frosting.  Right away, dip the strawberry into one of the toppings.  Place on waxed-paper lined baking sheet.
4.  Place baking sheet into the fridge for 5 minutes or until the frosting has hardened.
Serve.

 source: Pillsbury Kid's Cookbook

Bean Tostadas

This was another recipe we have made this week in an attempt to beat the heat.  We warmed up the beans in the microwave, and cooked the tortillas on the stovetop, which only took a few minutes.  Loading on all the cool veggie toppings made for a refreshing, but filling dinner.  (It's also good with some of the Creamy Tomatillo Dressing or Chipotle-Lime Dipping Sauce drizzled on it.)

Bean Tostadas

tortillas
vegetable oil
refried beans
toppings:
shredded cheese
shredded lettuce
chopped tomatoes
chopped olives
chopped avocado
sour cream
salsa

1.  Heat about 1/2 c. oil in a large skillet.  Using tongs, place the tortilla in the pan. Use the tongs to hold the tortilla down or it may bubble up in the middle.  Cook for about a minute on each side until browned and crisp.  Drain on a paper towel lined plate.
2.  When cool, spread with refried beans and top with desired toppings.

source: Good Cheap Eats

Bean Chip Dip

I first had this recipe at a baby shower.  Come to think of it, it might have been my baby shower!  My friend Kathy brought it and everybody raved about it.  I was hoping to have similar luck in bringing it to a Pioneer Day picnic this weekend.  It was over 100 degrees, and I thought that this yummy cool dip would be a good idea.  At the end of the picnic, there was still quite a bit of it left, so I wondered if I had done something wrong and no one liked it.  When I went to pick it up off of the table I  had 3 different people ask me for the recipe, so I guess I did alright!
It's technically a dip, eaten best with Tostitos Scoops, but it's consistency is more of a salsa, or even a bean salad.

Bean Chip Dip

2 cans black beans, drained and rinsed
1 can black-eyed peas, drained and rinsed
1 can white corn, drained
1 bunch green onions, chopped
3 avocados, chopped
4 roma tomatoes, chopped
1/2 bunch cilantro, chopped
1 pkg. Good Seasons Italian dressing mix
1/2 c. vegetable oil
1/4 c. white vinegar
3 Tbsp. water

1.  Combine beans, corn, onions, tomatoes, avocados, and cilantro in a large bowl.
2.  In small bowl, vigorously stir together oil, vinegar, water and seasoning packet.  Pour (to taste) over ingredients in large bowl and toss together.
Serve cold with tortilla chips

source:  Kathy A.

Creamy Tomatillo Dressing

This is a popular Cafe Rio recipe.  It's a very refreshing, light dressing, and it is great with the Cafe Rio Chicken and Cilantro-Lime Rice, though it would be good on a taco salad too.

The recipe makes about a quart, which is a bit too much for us, so I usually put some in a pretty jar and pass it on to a friend or neighbor.  

A couple of helpful tips:  1.  If you don't have buttermilk, you can use 1 c. milk and 1 Tbsp. white vinegar or lemon juice and let it sit for 5-10 minutes.  2.  If you don't have mayo, you can substitute sour cream or greek yogurt.  Do NOT use Miracle Whip.

Creamy Tomatillo Dressing

2 tomatillos

1 buttermilk ranch dressing packet

1 c. buttermilk

1 c. mayo

1/2 bunch cilantro

1 clove garlic

1 jalapeño, seeded

juice of 1 lime

1.  Use food processor or blender to blend all ingredients.

Keep refrigerated in an airtight container.

source:  Kate M.

Cilantro-Lime Rice

I like this rice with my Cafe Rio Chicken.  You can eat it as a side dish, but I like it piled on with the chicken as a burrito.

Cilantro-Lime Rice

1 c. uncooked rice
1 tsp. butter
2 cloves minced garlic
3 tsp. lime juice, divided
2 c. chicken broth or water
1 tsp. sugar
3 Tbsp. chopped cilantro

1.  Combine rice, butter, garlic, 1 tsp. lime juice and chicken broth in a saucepan.  Bring to a boil, then reduce heat and simmer on low for about 20 minutes or until liquid is absorbed.
2.  Meanwhile, combine sugar and 2 tsp. lime juice and cilantro.  Stir in to cooked rice and fluff with a fork.  (If you used water instead of chicken broth, or used low sodium broth, you may need to add some salt to taste.)

source:  Kate M.

Cafe Rio Chicken

I'll start by informing you that I've never been to Cafe Rio, but I have so many friends from out west that the legend looms large, and several of it's recipes have made their way to the midwest and into my crock pot.
I first had this recipe when I threw my back out and my friend Kate surprised me and brought dinner over.  I've always been hesitant to ask for food during illness or childbirth because what you get can be really hit or miss.  This one was a big hit.
I decided to make it this week since we are in the middle of a heat wave and using the crock pot beats the oven any day.  The Creamy Tomatillo Dressing is also light and refreshing and good for any number of summertime salads.
I've been told that this is often made as a salad, but I always eat it as a burrito with some black beans and Cilantro-Lime Rice, shredded lettuce and drizzled with the Creamy Tomatillo Dressing.

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing
1 Tbsp. chili powder
1 Tbsp. cumin
3 cloves minced garlic
5 lbs. boneless skinless chicken breasts

1.  Place all ingredients in crock pot and cook on low 4 hours.
2.  Shred chicken by pulling apart with forks and cook for another hour.
Serve with Cilantro-Lime Rice and Creamy Tomatillo Dressing

source: Kate M.

Baked Egg Taquitos with Chipotle-Lime Dipping Sauce

While on vacation I was able to visit my old supper club and visit with some very cool ladies.  The theme that night was breakfast and this was one of my favorite items on my plate.
I made them as directed for my family, and they were delicious, though next time I will customize them for my brood.  I have a kid or two who will not even think of touching anything green, so I may just top them with diced ham and cheddar cheese for her and leave the cilantro and green onions for me and the hubby.  It makes a ton, and my hubs and I were filled up by only eating two.  I also love that they can be frozen ahead and made for an easy breakfast on the go.
The dip is also delicious, but not necessary.  Plain sour cream is just fine.  (The chipotle chili powder was a little expensive!)

Baked Egg Taquitos

2 tsp. olive oil or butter
12 eggs
1/2 c. light sour cream
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1 c. shredded pepper jack cheese
1/4 c. chopped roasted red bell pepper
1/4 c. chopped cilantro
1/4 c. sliced green onions
1-2 shakes hot sauce (optional)
20 6" flour tortillas
cooking spray

Chipotle-Lime Dipping Sauce
1 1/2 c. light sour cream
1 Tbsp. fresh lime juice
1/4 tsp. chipotle chili powder
1/2 tsp. salt

1.  To roast the red bell pepper, slice in half and remove seeds and ribs.  Place face down on a foil lined baking sheet.  Spray with cooking spray.  Roast under broiler for a few minutes until the outside starts to char and turn black.  Remove from oven and place peppers in ziploc bag and seal or wrap with aluminum foil.  Leave for 15 minutes.  Remove them from bag and allow to cool enough to be handled.  Skins should slide off easily.  Then chop as desired.
2.  Prepare skillet by heating oil/butter over med. heat.  Crack eggs into large bowl.  Stir in sour cream, salt, pepper, and garlic powder.  Beat lightly.  Add to pan and cook until lightly scrambled. (They can be a bit underdone)
3.  Add in cheese, green onions, red pepper, cilantro and optional hot sauce.  Gently fold to combine.
4.  Warm tortillas for a few seconds in the microwave.  Add a scant 1/4 c. egg mixture slightly off center to each tortilla and roll up.  Place seam side down on foil-lined baking sheet.  Spray lightly with cooking spray.
5.  Bake for 12-15 min at 425 degrees or until edges are lightly browned.    Serve with dipping sauce.
6.  Prepare dipping sauce by combining sour cream, chipotle chili powder, lime juice, and salt.
To make ahead, prepare taquitos and freeze before baking.  To prepare frozen taquitos, place (un-thawed) on a lightly greased cooking sheet and bake about 20 minutes at 425.

source:  Kathy A. via Our Best Bites

Pasta Pomodoro

This recipe comes from my sister, who typically makes it with angel hair pasta.  This week I decided to change it up and use bow tie pasta, since my toddler has an easier time picking them up.  The kids also really like the Piccolini pastas, but weren't able to find them at the local Price Chopper this week.
If you have tomatoes and basil in the garden this is a great way to utilize them for a light, summer pasta dish.

Pasta Pomodoro

2 cloves garlic, minced
1/3 c. olive oil
1 lbs. plum tomatoes, diced (or, I use halved grape tomatoes)
1/4 tsp. pepper
1 oz. fresh basil leaves, chopped
1/2 c. Parmesan cheese
12 oz. angel hair pasta

1.  Cook pasta according to package directions.
2.  Meanwhile, heat olive oil and add garlic.  Cook about 1-2 minute over med heat.  Add tomatoes and pepper and heat through stirring constantly 3-4 minutes, until tomatoes are heated through.   Tomatoes should not lose shape.)
3.  Toss cooked pasta with tomato mixture, basil, and 1/2 of the Parmesan cheese.  Sprinkle remaining Parmesan over the top and serve.

source:  Emily B.