from Alicia Steele
2 tsp. chili powder
2 tsp. packed brown sugar
2 tsp. grated lime peel
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. ground red pepper (cayenne)
4 boneless skinless chicken breasts (about 1 1/4 lb.)
2 tsp. olive or canola oil
Heat gas or charcoal grill. In small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and ground red pepper. Rub both sides of chicken with oil, then with spice mixture.
Place chicken on grill over medium heat. Cover grill; cook 10-15 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170 F).
Tip: refrigerating the "rubbed" chicken 20 to 30 minutes before grilling really enhances the flavor.
To bake the chicken: place the rubbed chicken in a foil-lined shallow baking pan and bake at 375 F for 25-30 minutes.
Wednesday, April 20, 2011
GRILLED CHICKEN AND RASPBERRY-SPINACH SALAD
from Alicia Steele
1 c. raspberry fruit spread
1/4 c. red wine vinegar
2 Tbsp. olive oil
4 boneless skinless chicken breasts (about 1 lb.)
8 c. torn fresh spinach
1 (10 oz.) pkg. frozen raspberries, thawed and drained
1/2 c. thinly sliced red onion
1/4 c. sliced almonds, toasted
Heat gas or charcoal grill. In a small bowl, stir together fruit spread, vinegar and olive oil; reserve 1/3 c. for glaze. Set remaining mixture aside.
Carefully brush grill rack with oil. Place chicken on grill over medium heat. Brush chicken with reserved glaze. Cover grill; cook 5 minutes. Turn chicken over; brush with glaze. Cover grill; cook 3-7 minutes longer, brushing occasionally with glaze, until juice of chicken is clean when center of thickest part is cut (170 F).
Meanwhile, on 4 individual dinner plates, arrange spinach, raspberries, onion and almonds. Cut each grilled chicken breast into slices; place on top of salads. Drizzle with remaining fruit spread mixture.
High altitude: Cook chicken without the glaze 5 minutes. Brush with glaze, turn chicken, brush other sides with glaze and continue as directed.
1 c. raspberry fruit spread
1/4 c. red wine vinegar
2 Tbsp. olive oil
4 boneless skinless chicken breasts (about 1 lb.)
8 c. torn fresh spinach
1 (10 oz.) pkg. frozen raspberries, thawed and drained
1/2 c. thinly sliced red onion
1/4 c. sliced almonds, toasted
Heat gas or charcoal grill. In a small bowl, stir together fruit spread, vinegar and olive oil; reserve 1/3 c. for glaze. Set remaining mixture aside.
Carefully brush grill rack with oil. Place chicken on grill over medium heat. Brush chicken with reserved glaze. Cover grill; cook 5 minutes. Turn chicken over; brush with glaze. Cover grill; cook 3-7 minutes longer, brushing occasionally with glaze, until juice of chicken is clean when center of thickest part is cut (170 F).
Meanwhile, on 4 individual dinner plates, arrange spinach, raspberries, onion and almonds. Cut each grilled chicken breast into slices; place on top of salads. Drizzle with remaining fruit spread mixture.
High altitude: Cook chicken without the glaze 5 minutes. Brush with glaze, turn chicken, brush other sides with glaze and continue as directed.
TORTELLINI WITH HAM AND PESTO CREAM SAUCE
from Alicia Steele
1-1 1/2 lbs. Tortellini
4-6 cloves of garlic (about 1 Tbsp. minced)
1 Tbsp. extra virgin olive oil
1/2 lb. sliced ham
1/2 c. pesto
1 pint heavy whipping cream
3/4 c. shredded (not "powdered") Parmesean
1/2-1 Tbsp. dried crushed red pepper
Finely chop ham into 1/4 inch pieces. Minch garlic. Start boiling water for Tortellini, adding 1 tsp. or so of salt to the water).
Heat olive oil over medium-high heat until oil starts to smoke. Remove from heat and add the garlic. Put back on heat and saute garlic until lightly caramelized. Add ham to garlic; saute until ham lightly browns. Add pesto. Reduce heat to medium. Stir frequently for 5-7 minutes. Add cream. Reduce heat to medium-low. Stir frequently for about 15 minutes. A light simmer is okay, but do not let sauce reach a boil. Add red pepper.
Add Tortellini to boiling water; boil 5-7 minutes. Strain, but do not rinse. Return Tortellini to empty pot. Add 3/4 of sauce to Tortellini and gently blend. Put Tortellini with sauce in a bowl. Add remaining sauce to top, followed by Parmesean.
serves 4-6 people
1-1 1/2 lbs. Tortellini
4-6 cloves of garlic (about 1 Tbsp. minced)
1 Tbsp. extra virgin olive oil
1/2 lb. sliced ham
1/2 c. pesto
1 pint heavy whipping cream
3/4 c. shredded (not "powdered") Parmesean
1/2-1 Tbsp. dried crushed red pepper
Finely chop ham into 1/4 inch pieces. Minch garlic. Start boiling water for Tortellini, adding 1 tsp. or so of salt to the water).
Heat olive oil over medium-high heat until oil starts to smoke. Remove from heat and add the garlic. Put back on heat and saute garlic until lightly caramelized. Add ham to garlic; saute until ham lightly browns. Add pesto. Reduce heat to medium. Stir frequently for 5-7 minutes. Add cream. Reduce heat to medium-low. Stir frequently for about 15 minutes. A light simmer is okay, but do not let sauce reach a boil. Add red pepper.
Add Tortellini to boiling water; boil 5-7 minutes. Strain, but do not rinse. Return Tortellini to empty pot. Add 3/4 of sauce to Tortellini and gently blend. Put Tortellini with sauce in a bowl. Add remaining sauce to top, followed by Parmesean.
serves 4-6 people
CAFE RIO INSPIRED CREAMY TOMATILLO DRESSING
from Alicia Steele
1 packet TRADITIONAL Hidden Valley Ranch mix (not Buttermilk)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, husk removed, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (if you like it spicy, keep the seeds in; if you like it mild, remove the seeds)
Mix all ingredients together in a blender.
Serving suggestion: use on a salad with Cafe Rio Inspired Pork and Cafe Rio Inspired Cilantro-Lime Rice!
1 packet TRADITIONAL Hidden Valley Ranch mix (not Buttermilk)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, husk removed, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (if you like it spicy, keep the seeds in; if you like it mild, remove the seeds)
Mix all ingredients together in a blender.
Serving suggestion: use on a salad with Cafe Rio Inspired Pork and Cafe Rio Inspired Cilantro-Lime Rice!
CAFE RIO INSPIRED CILANTRO-LIME RICE
from Alicia Steele
1 c. uncooked long-grain white rice
1 tsp. butter or margerine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 (15 oz.) can chicken broth
1 c. water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 Tbsp. fresh chopped cilantro
In a saucepan, combine rice, butter, garlic, 1 tsp. lime juice, chicken broth and water; bring to a boil. Cover and cook on low 15-20 minutes or until rice is tender. Remove from heat. In a small bowl, combine 1 Tbsp. lime juice, sugar and cilantro. Pour over hot cooked rice and mix as you fluff the rice.
Serving suggestion: try in a salad with Cafe Rio Inspired Pork and Cafe Rio Inspired Creamy Tomatillo Dressing!
1 c. uncooked long-grain white rice
1 tsp. butter or margerine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 (15 oz.) can chicken broth
1 c. water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 Tbsp. fresh chopped cilantro
In a saucepan, combine rice, butter, garlic, 1 tsp. lime juice, chicken broth and water; bring to a boil. Cover and cook on low 15-20 minutes or until rice is tender. Remove from heat. In a small bowl, combine 1 Tbsp. lime juice, sugar and cilantro. Pour over hot cooked rice and mix as you fluff the rice.
Serving suggestion: try in a salad with Cafe Rio Inspired Pork and Cafe Rio Inspired Creamy Tomatillo Dressing!
CAFE RIO INSPIRED PORK
from Alicia Steele
2 lbs. boneless pork rib meat
3 cans Coke (not Diet)
1 1/4 c. brown sugar, divided
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce
Put the pork in a heavy-duty ziploc bag to marinate. Add about a can and a half of Coke and about 1/4 c. of the brown sugar. Let sit for a few hours or overnight.
Drain marinade and put pork, 1/2 can of Coke, water and garlic salt in a crock pot on high for 3-4 hours or until it shreds easily (but don't let it get too dry!) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining 1 cup (you can add a little more or less to taste) of brown sugar. If it looks too thick, add more Coke, little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours.
Serving suggestion: try it in a salad wtih Cafe Rio Inspired Cilantro-Lime Rice and Cafe Rio Inspired Creamy Tomatillo Dressing!
2 lbs. boneless pork rib meat
3 cans Coke (not Diet)
1 1/4 c. brown sugar, divided
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce
Put the pork in a heavy-duty ziploc bag to marinate. Add about a can and a half of Coke and about 1/4 c. of the brown sugar. Let sit for a few hours or overnight.
Drain marinade and put pork, 1/2 can of Coke, water and garlic salt in a crock pot on high for 3-4 hours or until it shreds easily (but don't let it get too dry!) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining 1 cup (you can add a little more or less to taste) of brown sugar. If it looks too thick, add more Coke, little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours.
Serving suggestion: try it in a salad wtih Cafe Rio Inspired Cilantro-Lime Rice and Cafe Rio Inspired Creamy Tomatillo Dressing!
GRILLED PESTO-STUFFED STEAKS
from Alicia Steele
2 beef rib-eye steaks, 1 1/2 inches thick (about 2 lbs.)
1/4 c. basil pesto
2 Tbsp. finely shredded Parmesean cheese
1 Tbsp. olive or vegetable oil
Heat coals or gas grill for direct heat. Make horizontal cut in side of each steak, forming a pocket (do not cut through to opposite side).
Mix pesto and cheese; spread evenly on insides of pockets; press pockets closed. Drizzle oil over beef.
Cover and grill beef 4-5 inches from medium heat 12 to 14 minutes for medium doneness, turning once. To serve, cut beef into thick strips.
2 beef rib-eye steaks, 1 1/2 inches thick (about 2 lbs.)
1/4 c. basil pesto
2 Tbsp. finely shredded Parmesean cheese
1 Tbsp. olive or vegetable oil
Heat coals or gas grill for direct heat. Make horizontal cut in side of each steak, forming a pocket (do not cut through to opposite side).
Mix pesto and cheese; spread evenly on insides of pockets; press pockets closed. Drizzle oil over beef.
Cover and grill beef 4-5 inches from medium heat 12 to 14 minutes for medium doneness, turning once. To serve, cut beef into thick strips.
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