Cafe Rio Chicken

5 lbs chicken breast
1 small bottle kraft zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic

Cook all together in crock pot for 6 hours. Shred and cook another hour.

Cafe Rio Pork

1 C salsa
1 C brown sugar
1 C Dr Pepper
Pork sirloin roast (about 2 lbs)

Mix salsa, sugar, & Dr Pepper together and pour 2/3 of mixture over pork. Cook in crock pot on low all day. About an hour before serving, shred pork in the crock pot, add the remaining mixture and let simmer till ready.

Jules Red-and-White Mostaccioli

1 pound Uncooked mostaccioli or tubular pasta

Alfredo Sauce

1 26- ounce jar meatless spaghetti sauce

3 cups shredded mozzarrella cheese

Preheat oven to 350

Cook pasta according to directions. drain.

Prepare Alfredo Sauce

1/2 cup butter

1 3-ounce package cream cheese

1 pint heavy cream

1 teaspoon garlic powder

1/2 cup grated Parmesean cheese

salt and pepper

Spread thin layer of spaghetti sauce in 9x13 baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce and 1 1/2 cup of cheese. Repeat layering.

Cover with aluminum foil and bake for 30 until bubbily.

Jules Bowtie Pasta with Cherry and Basil

1 pound uncooked bowtie
1 1/2 pounds cherry tomatoes
1/3 cup chopped fresh basil
1/4 cup capers, drained
1/3 cup olive oil
1 large garlic clove minced
15 pitted black olives sliced
1/2 grated parmesean cheese
crushed red pepper

Cook Pasta according to package directions.

Meanwhile, slice the tomatoes in half and place them in a large skillet. Add the basil, capers, oil, garlic, and olives.

Drain the pasta. Place above mixure over med-high heat and cook until heated through. Stir in the pasta. Sprinkle on cheese. Add a few shakes of red pepper. Season to taste with salt and pepper.

Chicken Alfredo

Marinade for chicken:

1/4 C soy
3 Tbsp honey
2 Tbsp vinegar
1 1/2 tsp garlic powd
1 1/2 tsp ginger
2 green onions chopped
1 tsp pepper

Marinate 4 chicken breasts for 4 hours in fridge. Grill then slice into thin slices and put on top of noodles and sauce.
Alfredo sauce:

1 cube butter
1 C cream
1 egg white
1/2 C parmesan cheese

Warm up the butter, cream and parm cheese until it reaches a boil. As soon as it starts boiling, take it off the burner. Then whisk in the egg white. Let it sit for a few minutes for thickening. Serve over a box of cooked bowtie noodles.

Jenni's Chicken Pot Pie

In 1/3 cup butter saute until soft:
1 cup onion
1 cup celery
1 cup carrots
1 potato

add 1/2 cup flour
then add 3 cups chicken broth and
1 cup half and half
1 tsp salt
1/2 tsp pepper
1/2 cup frozen peas
1/2 cup frozen corn

add cut up chicken (I prefer rotisserie)

Pour all of above into pie crust
Bake 30 minutes @ 400 (may need to cover edges during last 10 minutes)

Swedish Meatballs

Meatballs:
1 1/2 lbs. of ground beef
1/4 cup water chestnuts, chopped
1/2 cup oats
1/2 tsp onion salt
1/2 tsp garlic salt

Mix ingredients together and form into meatballs. Optional: Roll them in flour before cooking.Brown in pan with a little oil in the bottom.

Sauce:
1 cup brown sugar
1/2 tsp. salt
1/2 cup vinegar
2 T. soy sauce
juice from 16 oz. pineapple juice
3 T. corn starch

Boil ingredients together and then add corn starch

Add sauce to meatballs, then serve over a bed of rice.

Pork Tenderloin/ Garlic-Orange Vinaigrette

A friend brought this over when I had Indie and B and I literally licked our plates clean. Soooo Good!

• 4 tablespoons olive oil
• 2 pork tenderloins (about 1 pound each), trimmed and patted dry
• Coarse salt and ground pepper
• 1/4 cup orange juice
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 garlic clove
• 4 bunches flat-leaf spinach (about 2 pounds total), thick stems removed, washed well

Directions

1. In a large skillet, heat 1 tablespoon oil over medium; season pork with salt and pepper. Add pork to skillet, and cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 145 degrees, 20 to 25 minutes (reduce heat if pork browns too quickly). Transfer pork to a plate, and cover loosely with aluminum foil; let rest 5 to 10 minutes (reserve skillet).
2. Meanwhile, in a blender, combine orange juice, mustard, honey, garlic, and 2 tablespoons oil. Season with salt and pepper, and blend until smooth; set vinaigrette aside.
3. In reserved skillet (if bottom of skillet is blackened, use a new one), heat remaining tablespoon oil over high. Add as much spinach as will fit; toss until wilted, adding more spinach as there is room, 3 to 5 minutes total. Drain off excess liquid, and season spinach with salt and pepper. Slice pork and drizzle with vinaigrette; serve with spinach.