Cafe Rio Sweet Pork

I got this recipe from Heatherann so you know it's got to be a good one! This is the amount I use for freezer meals when exchanging with 4 - 6 families so adjust it down if you just want a few bags in your own freezer. 8 - 9 lbs pork roast or tenderloin (I can usually find tenderloin for $2/lb or less if I'm patient and buy it when it's on sale) 1 Tbsp oregano 1 Tbsp salt 1 Tbsp garlic powder 1 Tbsp ginger 1 Tbsp chili powder 6 Tbsp dehydrated onions (or dice up 1 or 2 onions and throw them in) 1 15 oz. bottle of Wochestershire sauce Cook all of the above ingredients in a crock pot for most of the day until the pork easily falls apart when you shred it a bit with a fork. When it gets to that point pour off most of the juice (BUT SAVE IT) and shred the pork up with a couple forks really well. Add: 1 28 oz. can enchilada sauce (I like green) 3 to 3 1/2 c brown sugar (depending on how SWEET you like it) Some of the juice you poured off (Just make it as wet as you prefer remembering the meat will absorb liquid as it cools. I guess I usually put atleast 1/2 of the juice back in.) Cook for another hour or so in the crock pot so all the flavors can really settle into the meat. We like to use the meat in burritos with homemade refried beans or serve it Cafe Rio style over a big salad with greens, black beans, cheese, salsa, sour cream, guacamole, & cilantro lime ranch dressing with Costco tortillas that you cook at home. Mmmmmm, my mouth is watering.

Stuffed Pizza Rolls

We've been making these as a freezer meal for quite a few years now and they are a favorite. I love them because you can decide how many you'd like to serve at a time (single serve or toast up a bunch for the whole family) and they are VERY affordable to make. This is the recipe to make 32 pizza rolls and I usually give 8 - 10 per family. 3 Tbsp. yeast 1 c. warm water 1 1/2 c. warm milk 1/2 c. sugar 1/2 c. shortening 2 eggs 2 tsp. salt 8 c. flour (I usually put in whole wheat flour for the first 3 - 4 c to add nutrition) Pizza sauce (I blend 1 6 oz can of tomato paste with 1 24 oz can of spaghetti sauce and it gives a perfect amount of sauce that is just the right thickness) Pepperoni (I usually get anywhere from a 5-8 oz package and cut them into 1/4ths and there seems to be plenty, diced ham works great too) Mozerella cheese (I use anywhere from 1 - 1 1/2 lbs) Warm the water and milk to around 120 degrees F and then mix yeast, water, milk, sugar, shortening, eggs and half the flour (this is where I use whole wheat flour) in a large bowl. Add the salt and then the last half of flour (put the last cup in slowly because you may not need all of it). Knead for about 5 minutes and then let dough rest for 20-30 min. Divide the dough into 4 large balls that you can easily divide into 8 smaller balls one group at a time (unless you have a HUGE counter) keeping the large balls covered while you work with the others (you'll eventually end up with 32 small balls). Flatten balls out by hand or with rolling pin into small pizza shapes making sure not to get the middle too thin or you'll have all the guts of the pizza rolls ooze out little holes while they're cooking a make a huge mess. Layer pizza sauce (about a heafty tablespoon), a small mound of pepperonis, and hearty pinch of mozerella cheese on the top as if making sixteen mini pizzas. Pull sides together and pinch into seal (kind of like a stork blanket that carry's a little baby inside) so no sauce or ingredients can be seen. Put sealed side down on a greased cookie sheet or pizza type baking stone with 8 rolls per cookie sheet. Let rise 20-30 minutes and then bake at 400 for 11-12 minutes, until golden but watch closely so you don't burn the bottoms. Let them cool completely before freezing them so they don't get soggy. When you're ready to serve them let them defrost and toast them another 8 - 10 min at 400 but watch closely so they don't burn. You can also stuff these with bbq chicken, broccoli and cheese, fruit to make a dessert, etc.

mexican lasagna

1lb ground beef

1 can of el pato

2 cans of pinto beans/ or refried ( I have issues with canned refried beans, I usually just buy the regular and refry myself, but whatever works for you)

12 Flour Tortillas

3c cheese

2 green onions

2 roma tomatoes

-Fry meat first, when done add el pato sauce. When meat is all mixed and even, begin to layer. Meat, Beans, cheese, tortillas. You want to do a thick layer of tortillas. Like 6 per layer, if it's too think it get's soggy. With 12 you should have enough for two laters. Top the dish with onions, tomatoes and cheese. To reheat bake at 375 for 30-40 minutes.

Butternut squash soup

Butternut squash soup
2 1/2 pounds butternut squash - cut in half and seeded
2 T butter
1 leek, white and light green parts only, quartered lengthwise, sliced thin, and washed thoroughly (approx 1 1/2 cups)
salt and pepper
4 cups vegetable or chicken broth
1-2 cups water
2 sprigs fresh thyme (or dried thyme to taste)
1 bay leaf
Pinch cayenne pepper (I used red pepper flakes)
Sour cream

1. Cook squash on baking sheets cut sides down on 400 degrees for approx 40 to 50 minutes, until a skewer inserted into the squash meets no resistance.
2. Cook for a few minutes and then peel squash with paring knife. Cut into 2" chunks.
3. Melt butter in Dutch oven over medium-high heat. Add squash, leek, and 1 t salt. Cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot, 10 to 13 minutes.
4. Add 2 cups broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 cups broth, 1 cup water, thyme sprigs, bay leaf, and cayenne. Increase heat to high and bring to simmer. Reduce heat to medium and simmer until leeks are fully tender, 6 to 7 minutes.
5. Remove and discard bay leaf and thyme sprigs. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and bring to simmer, thinning with up to 1 cup water to desired consistency. Season with salt and pepper to taste; serve with dollop of sour cream.

By: Krista Bodily

Bacon and Broccoli Calzones

Bacon & Broccoli Calzones

4 c. bread flour (I often just use regular)
2 1/4 t yeast
1 1/2 t table salt
2 T olive oil
1 1/2 c plus 1 tablespoon warm water (110 degrees)

Filling
3 medium garlic cloves, minced or pressed through a garlic press
2T olive oil
1/4 t red pepper flakes
1 pound cottage cheese drained and squeezed through cheesecloth (or 15 oz of ricotta)
8 oz mozzarella cheese (2 cups)
1 1/2 oz freshly grated Parmesan cheese (3/4 cup)
1 large egg yolk
1 T fresh oregano leaves (or 1/3 the amount dried)
1/4 t table salt
1/8 t ground black pepper
a couple of cups of broccoli cut up into small bits (amount to taste)
bacon cooked and then crumbled - use the amount you want to taste, I used about 1/3-1/2 pound per recipe
Extra olive oil for brushing on shaped calzones
Kosher salt for sprinkling on the calzones

1. For the dough: In the bowl of a standing mixer, whisk the flour, yeast, and salt to combine. Attach the bowl and dough hook to the mixer, with the mixer running at medium-low speed, add the olive oil, then gradually add the water, continuing to mix until the mixture comes together and a smooth, elastic dough forms, about 10 minutes. Lightly spray a large bowl with nonstick cooking spray; form the dough into a ball, transfer it to the bowl, cover the bowl with plastic wrap lightly sprayed with nonstick cooking spray, and let rise in a warm spot until doubled in size, 1 1/2 to 2 hours.
2. For the filling: While the dough rises, stir together garlic, olive oil, and red pepper flakes in an 8-inch skillet over medium heat until the garlic is fragrant and sizzling and the mixture registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Transfer to a small bowl and cool until warm, stirring occasionally, about 10 minutes.
3. In a medium bowl, stir together the cheeses, egg yolk, oregano, salt, black pepper, broccoli, bacon, and cooled garlic-red pepper oil until combined; cover with plastic wrap and refrigerate until needed.
4. Adjust an oven rack to the lowest position. Heat oven to 500 degrees. Spray stone with nonstick spray. Turn risen dough out on to an unfloured work surface. Divide dough into sixths. Gently reshape each piece of dough into a ball. Cover and let rest for 15-30 minutes. Roll out dough and put filling on rounds. Fold, pinch, and edge calzones. Put calones on stone, brush with olive oil and sprinkle with kosher salt. Bake for approximately 11 minutes or until dough is light to golden brown. Tasty when served with a marinara sauce on top.

By: Krista Bodily

Chicken Pot Pie

Chicken Pot Pie

Fluffy Buttermilk Biscuit Topping:

1 c. flour
1 c. cake flour (if you don't have it, just use regular flour)
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. sugar
1/2 tsp. salt
8 T. unsalted butter, quartered lengthwise and cut crosswise into 1/4 inch pieces
3/4 c. cold buttermilk + 1-2 T if needed (I often don't have this so I mix a T. or so of lemon juice w/milk and let it sit for a few minutes)

1. Mix dry ingredients, add butter pieces w/pastry blender or fork until mixture resembles coarse cornmeal with a few slightly larger butter lumps.
2. Add buttermilk, stir w/ fork. Transfer dough to a floured work surface and form into a rough ball. Roll out the dough until it is a 1/2 inch thick. Using a 2 1/2 inch to 3 inch pastry cutter, stamp out 8 rounds of dough. If making individual pies, cut the dough slightly smaller than the circumference of each dish. (Dough rounds can be refrigerated on a lightly floured baking sheet covered w/plastic wrap for up to 2 hours).
3. Arrange the dough rounds over the warm filling and proceed with the recipe for Chicken Pot Pie.

Filling:

1 1/2 # of boneless, skinless chicken breasts and/or thighs
2 c. chicken broth
1 1/2 T. vegetable oil
1 med-large onion chopped fine
3 medium carrots, peeled and cut crosswise 1/4 inch thick
2 celery ribs, cut crosswise 1/4 inch thick
salt and ground black pepper
4 T. (1/2 stick) unsalted butter
1/2 c. flour
1 1/2 c. milk
1/2 tsp. dried thyme
3/4 c. frozen peas, thawed
3 T. minced fresh parsley leaves

1. Make the biscuit topping and refrigerate until ready to use.
2. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Put chicken & broth in stockpot over med heat. Cover and bring to a simmer. Simmer until the chicken is just done 8+ minutes. Transfer the chicken to a large bowl, reserving the broth in a measuring cup.
3. Increase heat to med-high and heat oil in now empty pan. Add onion, carrots, & celery. Saute until tender, approx 5 min. Season w/salt and pepper to taste. While veg is sauteing, shred meat into bite-sized pieces (DO NOT CUBE, the sauce sticks on much better when shredded). Transfer cooked veg to bowl w/chicken, set aside.
4. Heat butter over med heat in again empty pan. When foaming subsides, add flour, cook 1 minute. Whisk in reserved chicken broth, milk and any accumulated chicken juices, & thyme. Bring to a simmer and continue until sauce fully thickens, about 1 minute. Season w/salt & pepper to taste.
5. Pour sauce over chicken mixture and stir to combine. Stir in peas and parsley. (The mixture can be covered and refrigerated overnight, reheat topping before topping with the pastry) Pour mixture into a 13x9 inch pan or 6 12-oz ovenproof dishes. Top with biscuit. Bake until pastry is golden brown and filling is bubbling, 30 minutes for large or 20 to 25 minutes for smaller pies.

By: Krista Bodily

chicken enchiladas

4 meals

6 chicken breasts
two 8 oz. bars of cream cheese
1 quart salsa
1 to 1 1/2 lbs. shredded cheese
1-2 tsp oregano
1-2 tsp cumin
32 fajita size flour tortillas

Cut chicken into pieces and cook in a large skillet. Add the cream cheese, salsa, and grated cheese and stir until melted. Sprinkle in the oregano and cumin and add more to taste and allow to simmer 5-10 min. Allow to cool for about 5 min. so the enchilada filling can thicken. Put about 2-3 scoops of the filling in the center of a tortilla shell and roll up like a taco. Place 8 of the rolled tortillas in a freezer bag and freeze. When ready to eat thaw overnight in fridge and then place them in a casserole dish topped with shredded cheese and salsa. Cook at 350 for 20 min. When serving top with sour cream, olives, and/or guacamole to taste.