Warm Orzo Pasta with Chicken

 Ingredients

Dressing

3T olive oil

3T fresh lemon juice

3/4 t salt

fresh ground black pepper

Pasta

3/4 c cooked orzo pasta

Chicken

1 boneless chicken breast chopped

2 t olive oil

2 t butter

3 T shallots or red onion

Other Ingredients

3 T fresh dill, chopped

3 T fresh parsley, copped

grape tomatoes cut in half to taste

1/4 c crumbled feta cheese

1/2 c toasted pine nuts or almond slices, toasted

1 1/2 c baby arugula

Instructions

1.  Whisk together dressing ingredients and set aside

2. Cook orzo according to package directions.  Drain.  Keep warm and set aside.

3. Saute chicken and shallots/onions in olive oil and butter until cooked through.  Keep warm

4. In medium bowl add cooked orzo, dill, parsley, tomatoes, feta, and nuts.  Mix in the warm chicken and arugula.  Toss with the dressing and serve immediately.  

Mexican Street Corn

 Ingredients

32 oz frozen corn thawed

1/2 c mayonnaise

1/2 c sour cream

1.5 t chili powder

1/2 t garlic powder

1/2 t salt

5 oz queso fresco grated or crumbled

juice from 1/2 lime

1/4 c fresh cilantro for garnish

Instructions

1) Preheat oven to 350 degrees

2) Pour corn into large casserole dish.  Mis in the mayo, sour cream, garlic powder, salt, and half of quest fresco.  Stir to combine.

3) Bake for 30-40 minutes or until heated through and the sides begin to nibble.

4) Sprinkle the remaining quest fresco, cilantro, and lime juice

Honey Butter

Ingredients: 
- 3 cups Honey
- 4 lbs butter
- 3 cups marshmallow topping

Directions:

1. Using paddle, blend on speed 1, then on speed 2, beat 10 minutes on speed 3.

Carmel Nut Topping

Step 1: 4 lbs of butter (Heat in pan, just until melted)

Step 2: 10 cups brown sugar, 1/2 cup cinnamon (Add to butter, mix well)

Step 3: 10 cups nuts (Add, mixing until nuts have cooked for one minute)

Do not overcook this topping.
Pour out of pan immediately into bucket.

Amish White Bread

Prep Time: 20 minutes

Cook Time: 40 minutes

Ready In: 2 hours 30 minutes



Ingredients: 
- 2 cups warm water
- 2/3 cup white sugar
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4cup vegetable oil
- 6 cups bread flour



Directions:

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3. Punch dough down. Knead for a few minutes, and divided half.Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

4. Bake at 350 degrees F for 30 minutes.

Disney Copycat Recipe: Smoked Turkey Legs

Course: snack 

Cuisine: American 

Servings: 6 people

Prep Time: 12 hours

Cook Time: 4 hours

Ingredients:

- 1 cup Warm Water

- 1/2 cup Seasoned Meat Tenderizer

- 2 tbsp Liquid Smoke

- 1/2 tbsp Sea Salt

- 1/4 cup Brown Sugar

- 4 Bay Leaves

- 8 cups Cold Water 

- Peppercorns (As Desired)

- 3 Ziplock Freezer Bags

- 6 Jumbo Turkey Legs

Instructions

1. Mix together all of the brine ingredients, add the 8 cups of cold water last.

2. Put two turkey legs each in a large Ziplock bag and cover with the brine

3. Zip tight and place in a large casserole dish and sit overnight in the refrigerator, up to 12 hours or so.

4. Be sure the brine is touching the legs, and you can turn them around once in a while during the brining stage to ensure complete coverage.

5. The next day, set your smoker to about 220 F.

6. Drain the legs from the brine, rinse the legs lightly under cool running water, and pat dry.

7. Season with your favorite dry rub.

8. Smoke for about 4 hours at 225 F.

9. Bring it down to 180 F for the last hour, or until the meat reaches an internal temperature of 160 F.

10. When you remove the turkey legs, it will continue to cook up to the proper 165 F.

Cafe Rio Rice, Burrito's and Tomatillo Dressing

CAFE RIO RICE-

3 cups water
4 t chicken bouillon
4 t garlic – minced
½ bunch cilantro
1 can green chiles
¾ t salt
1 T butter
½ onion
1 ½ cups rice (not minute rice) 

Blend cilantro, green chiles, and onion together in food processor or blender. Bring water to a boil and add all the ingredients including the blended ingredients. Simmer covered on medium low for 25-30 minutes. Watch carefully as this can burn easily.

 

Café Rio Pork Burritos

Ingredients:2 ½ lbs pork roast
1 pkg flour tortillas (burrito size)
2 (15 oz) cans green chile enchilada sauce (old El Paso- mild)
½ c. brown sugar
1 (15oz.) can black beans (salt and peppered, warmed and drained)
1 bunch cilantro chopped
1/3 lb. Monterrey Jack Cheese grated
Cafe Rio Rice

Directions:Cut pork roast into large cubes and place in crock pot with 1/3 c. water.
Season with salt, pepper and garlic salt.
Cook on high – 4 hours, or low- 8 hours.
Remove and drain, remove fat. Shred meat while hot and place in a bowl.

Combine:½- ¾ c. Green chile sauce
½ c. brown sugar
Pour mixture over shredded pork and mix together

Heat oven to 350 F. Spray 9X13 pan with Pam.
Pour ½ c. green chile sauce in bottom of pan.
Sprinkle each tortilla with shredded cheese, rice, cilantro, black beans and 1/3 c. pork mixture. Roll filled tortilla up and place in pan. Pour remaining green chile sauce over burittos and sprinkle with cheese. Bake in oven 20 minutes or until cheese is melted.
Serve with Creamy tomatillo sauce and garnish with your choice of tomatoes, salsa, guacamole, and sour cream.

2. Creamy Tomatillo Dressing1 pkg. buttermilk Ranch Dressing mix
1 c. Mayonnaise (real, not light!)
5 tomatillos (small-med)
1 tsp. brown sugar
1/8 tsp chili powder
1/8 tsp garlic salt
1 Tbs. Jalepeno juice + 1 slice of jalepeno
1/3 bunch of cilantro (cut up)
juice of ½ - 1 lime

Blend all above ingredients together and refrigerate 2+ hours.