COMING SOON

I made these cookies when I had the Missionaries over for dinner one night. I need to find the Recipe I used. Then I will post it!!! So be excited be very excited!!! But I must say...they were the hardest cookies I have ever made. You actually have to bake them twice. So its a lot of work!!! But so worth it!!!

Buttered Sun Dried Tomato Chicken/Sides

For the Chicken

Ingredients 

1 tablespoon minced garlic

1 tablespoon minced yellow onion

2 tablespoons butter

1/2 cup white cooking wine

1/4 cup fresh lemon juice

2/3 cup cold butter, sliced

1 1/2 cups chopped sun-dried tomatoes

1/4 cup chopped fresh basil

1/2 teaspoon kosher salt

1/2 teaspoon white pepper

6 boneless skinless chicken breast halves

EVOO (Extra virgin olive oil), for brushing

1/2 teaspoon salt

1/2 teaspoon black pepper

Directions

Sauté garlic and onion in 2 Tbls. butter in a large skillet over medium heat until tender.

Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half.

  Reduce heat to low and stir in cold butter, one slice at a time.

Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.

  Brush chicken breasts with olive oil and sprinkle with salt and black pepper.

Grill chicken 15-20 minutes, or until cooked through.

  Pour on prepared sun-dried tomato sauce over chicken.

Serve with a spring mixed side salad with tomatoes, cucumbers and a creamy Parmesan dressing. (Recipe below). I also served with a side of Olive oil dipping sauce and slices of french bread. (Recipe below)

Creamy Parmesan Dressing

1/2 cup Mayo

1/4 cup grated Parmesan Cheese

1/4 cup Buttermilk (regular milk can be substituted)

1 1/2 teaspoons minced garlic

1 teaspoon minced fresh parsley

1/2 teaspoon Lemon Juice

Mix all ingredients together and chill for one hour before serving.  

Olive Oil Spice Dipping Sauce 

1 tablespoon minced basil

1 tablespoon chopped Parsley

1 tablespoon minced garlic

1 teaspoon dried time

1 teaspoon dried oregano

1 teaspoon black pepper

1/2 teaspoon ground sea salt

1/2 teaspoon chopped rosemary

1/4 teaspoon crushed red pepper flakes

NOTE: This makes a lot of the mixture. I keep the extra in an air tight container and use it for future meals.

Combine all spices together and crush with fingers.

 TO SERVE: Combine about 1 1/2 teaspoons spice blend to 3 to 4 tablespoons olive oil on a small Dish. Serve with French bread for dipping!

Enjoy your Italian Meal!!!

Cafe Rio Pork Salad/Burrito

Cafe Rio! Salad/Burrito

For the Salad
1 Large Flour Tortilla
1/4 cup Rice (Rice a Roni Spanish Rice)
Note: Don't add the can of tomato's
1/4 cup Black or Pinto Beans
1/4 cup Sweet Pork (see recipe below)
2 cups shredded Romaine Lettuce
1 tablespoon guacamole
1/4 cup Pico De Gallo
1 tablespoon Parmesan Cheese
Note: for Tiffany use Shaky Cheese!!! lol
A few stems of Cilantro leaves
Top off with crunchy tortilla strips
Creamy Cafe Rio Dressing (See Recipe below)

Layer all ingredients together in the order they are written down. Enjoy!!!


FOR THE BURRITO

Layer Ingredients


1 Large Flour Tortilla
1/2 Cup Spanish Rice
1/4 Cup Black or Pinto Beans
1/2 Cup Sweet Pork
1/4 cup red Enchilada Sauce
1 Tablespoon of sour cream

On one side of the tortilla layer the rice, beans, pork and roll up burrito style. Pour enchilada sauce over the burrito and broil on low for 5 minutes. Top off with sour cream. Serve with a side salad.


I made this and had so much fun!!! Brad came home from work and told me he thought I went out and bought dinner because it tasted exactly like Cafe Rio. It was really good!!! I hope you enjoy making this one as much as I did!!!