Panera Soup and Salad

December 2015 
Nicole Pullins

Panera Bread Soup and Salad!

Costco Cheesecake!  Yummy!!

Pork Cutlet Bowl, Gyozas, Strawberry Rhubarb Pie

November 2015

Sara Smith

Pork Cutlet Bowl

8 pork cutlets

Panko 

Flour

2 eggs

salt and pepper

hot Asian mustard

shredded cabbage

rice

Dust pork with flour and dip in egg and bread crumbs. Fry at 360 till brown and crispy. Place on paper towels to drain excess oil. Make sauce below and shred cabbage and serve over rice. 

6 T Worcestershire sauce

4 T ketchup 

3 T soy sauce

Mix sauce together and drizzle over pork cutlet with hot mustard. 

Gyozas (Potstickers)

2 cups chopped Napa cabbage

1/4 cup chopped green onion

1 lb ground pork

1 Tbsp sesame oil

1 Tbsp soy sauce

1/2 tsp garlic

1 tsp grated fresh ginger

1 tsp salt

1 Tbsp cornstarch

1 package (60) round gyoza wrappers (square won ton wrappers can be used if round ones can’t be found)

Dipping sauce

2 TB soy sauce, 1 tsp rice vinegar (optional), a dash of  rayu (chili oil), 5 spice seasoning

Preparation: 

Combine all ingredients in a bowl and mix well. Place a spoonful of gyoza filling in a gyoza wrapper and put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top. Heat some oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown. Turn down the heat to low. Add 1/4 cup water in the pan. Cover the pan and steam 5 to 7 minutes on low heat until the water is gone. Serve with dipping sauce. 

Strawberry Rhubarb Pie

1 9 inch pastry pan

1 1/2 cup sugar
4 tablespoons minute tapioca
1/4 teaspoon salt
2 tablespoons melted butter
4 cups rhubarb frozen or fresh
1 1/2 cups fresh sliced strawberries
1/4 teaspoon nutmeg

Preheat oven to 400 F

Combine and stir together rhubarb, strawberries, sugar, salt and tapioca. Let sit for 20 minutes. You can make crust during that time. Note: If using frozen rhubarb, let is thaw and drain excess juice before adding sugar and other items.

Add butter and nutmeg

Put filling  in uncooked pie crust. Cover with a top crust. Brush top of crust with milk and sprinkle sugar and nutmeg. Vent the crust. Place the pie on a baking sheet so it won't bubble over ion the bottom of the oven. Bake at 400 for 30 minutes and then reduce temperature to 350 and bake until it bubbles over maybe 30 more minutes. 

Loaded Quesadillas, Snickers

October 2015
Melanie Hiatt

Loaded Quesadillas

I put all the ingredients out and let everyone make their own.

BBQ Chicken

Grilled chicken tossed with bbq sauce

Black beans

Cilantro

Cheese

Red onion

Tortillas

Mix 1 tbs bbq sauce with ½ cup ranch for dipping.

Tex Mex

Grilled chicken

Black beans

Cheese

Olives

Tortillas

Cilantro Lime Ranch

1 packet Hidden Valley Ranch

1 c mayonnaise

¾ c milk

½ bunch cilantro

½ jalapeño

1 tbs lime juice

1 clove garlic

Mix all in blender until smooth and let set up in fridge for 1 hour before serving.

Cilantro Lime Rice

½  small yellow onion

4 cloves garlic

2 tbs olive oil

½ tsp salt

1 cup jasmine rice

2 cups water

½ cup chopped cilantro

Juice of one lime

Sauté onion in olive oil on medium-high heat for 3 minutes. Add garlic and sauté for another 2 minutes watching so it doesn’t burn.

Stir in uncooked rice and cook for 5 minutes, stirring every minute or so.  Add water and salt.

Cover and turn heat down to medium.

Cook for 18 minutes then take pan off heat and let sit for 5 minutes.

Stir in cilantro and lime juice and salt to taste.

Snickers

Ingredients

2 cup semisweet chocolate chips, divided

6 tablespoons creamy peanut butter, divided

1 (7 oz.) jar marshmallow fluff

1/4 cup creamy peanut butter

1 1/2 cups powdered sugar

1 cup dry roasted peanuts

1 recipe microwave caramel

1/4 cup heavy cream

Instructions

Line an 11X7-inch baking pan with parchment paper.

Place 1 cup of chocolate chips and 3 tablespoons of peanut butter in a heatproof bowl. Microwave for 60 seconds and stir until smooth and combined. Microwave for few more seconds if needed.

Pour melted chocolate peanut butter mixture evenly into prepared pan. Place in the freezer for 2-3 minutes or until hardened.

Meanwhile, combine marshmallow fluff, 1/4 cup peanut butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until a soft nougat forms.

Remove nougat from bowl and press evenly over chocolate layer. Sprinkle peanuts on top, and press them gently into the nougat.

Make microwave caramel (below). Pour caramel over peanuts, spreading evenly with the back of a spoon. Refrigerate for about 5 minutes, or until set.

In a heatproof bowl, melt remaining 1 cup chocolate chips and 3 tablespoons peanut butter in the microwave. Pour over caramel layer, spreading evenly.

Refrigerate for 10 minutes, or until chocolate is set. Use a sharp knife to cut into bars.

Microwave Caramel

I usually double the recipe and cook for 13 minutes. Sometimes it comes out looking a little grainy but it has always turned out.

Ingredients

1 cube melted butter

½ cup sweetened condensed milk

½ cup brown sugar

½ cup white sugar

½ cup corn syrup

½ tsp salt

Instructions

Mix all together in medium bowl and microwave for 6 minutes.

Line 8x8 baking dish with parchment paper and spray with cooking spray.

If you aren’t sure your microwave cooks hot enough, test the caramel by pouring a little into some ice water. Let it sit for 30 seconds and then feel or taste for desired consistency. Cook for 1 minute more if needed.

Pour caramel in pan and let set up.

Cut and wrap with wax paper or cut and dip in chocolate and sprinkle with sea salt.

Quiche

September 2015

Marne Stott

Quiche

Ingredients:

1⁄2 lb. bacon

10 oz. package spinach

1 c. sour cream (I use light)

salt and pepper to taste

2 unbaked pie crusts

1 onion, minced

1⁄2 lb. diced mushrooms

2 c. diced ham

16 oz. Colby Jack or sharp cheddar cheese

4 oz. Parmesan cheese

8 eggs

1 c. half and half (I use fat-free)

1 Tbsp. parsley

Instructions:

Preheat oven to 375 degrees. Brown bacon, drain, crumble, and set aside. Saute

spinach in bacon drippings (I told you we were going to be naughty). Drain.

Saute onions. Add mushrooms. Stir in ham and bacon. Combine spinach, sour

cream, salt, and pepper. Add meat mixture. Mix in cheese. Divide into each pie

crust.

Mix eggs, half and half, and parsley. Pour over pies. Place pies in oven and bake

45-50 minutes or until tops are pufed and golden brown. Let stand 5-10

minutes. Each pie serves 8.

**If reheating, cover pie with foil and bake at 325 for about 20-30 minutes,

checking frequently to make sure it’s not getting too brown. You could also pop

it in the microwave (without foil! The Daily Bite is NOT responsible for your

exploding microwave!), but you run the risk of gummy crust and rubbery,

exploding eggs.**

via Our Best Bites

Feta, Prosciutto & Tomato Quiche

By English_Rose on September 02, 2007

• Prep Time: 30 mins

• Total Time: 2 hrs 5 mins

• Servings: 6

About This Recipe

"This crispy-shelled quiche is perfect for a picnic, party or whatever else you've

got planned."

Ingredients

◦ 7 ounces cherry tomatoes, halved

◦ 7 ounces yellow cherry tomatoes, halved

◦ 1 sheet shortcrust pastry, frozen, just thawed, ready-rolled ( 29 x

29cm)

◦ 1/2 cup heavy cream

◦ 1/2 cup milk

◦ 4 eggs, lightly beaten

◦ 1/4 cup fresh chives, chopped

◦ 2 tablespoons fresh basil, chopped

◦ 4 ounces feta, broken into large pieces

◦ 7 ounces prosciutto, slices halved lengthways

◦ fresh basil leaf, to serve

◦ mixed salad green, to serve

Directions

1. Preheat oven to 400°F Line a baking tray with non-stick baking paper.

2. Arrange the tomatoes, cut-side up, on the tray and lightly spray with olive

oil spray. Season with salt and pepper. Bake in oven for 20 minutes or until

tomatoes soften slightly.

3. Meanwhile, line a 3.5cm deep, 22.5cm (base measurement) fluted tart tin,

with removable base, with the pastry and trim any excess. Place in the

fridge for 10 minutes to rest.

4. Cover the pastry base with baking paper and fill with pastry weights or rice.

Bake in oven for 15 minutes. Remove the paper and pastry weights or rice.

5. Bake for a further 10 minutes or until crisp. Remove from the oven and

reduce oven temperature to 350°F

6. Whisk together the cream, milk, egg, chives and basil in a large jug.

Sprinkle the feta over the base of the pastry case. Pour over the egg

mixture. Bake for 30 minutes or until the quiche is just set.

7. Top quiche with prosciutto and tomato. Bake in oven for 20 minutes or until

the prosciutto is crisp.

8. Top with basil leaves. Cut into slices and serve with salad leaves.

Orange Cranberry Cheesecake

Crust

·         2 cups graham cracker crumbs

·         6 tablespoons brown sugar

·         1 1/2 tablespoons cinnamon

·         1/4 teaspoon ground ginger

·         1/8 teaspoon ground cloves

·         1/8 teaspoon ground nutmeg

·         8 tablespoons butter (1 stick, or 1/2 cup), melted

Cheesecake

·         3 8 oz packages cream cheese, softened

·         1 C sugar

·         3 eggs at room temperature

·         1 1/2 tsp vanilla extract

·         2-3 tablespoons fresh orange zest (use a microplane zester!)

·         1/2 cup full fat sour cream

Cranberry Layer

·         6 ounces fresh cranberries (that's about 1 1/2 cups, or half of a standard size 12-oz bag from the produce department.)

·         3/4 cup sugar

·         1/2 cup orange juice

·         1/2 cup water

·         pinch of cinnamon and cloves

Additional Ingredients For Decoration

·         1 cup heavy whipping cream, sweetened to taste and whipped.

·         Sugared Cranberries

·         Candied Orange Slices

Make-Ahead

·         1

If you are making sugared cranberries or candied orange slices, feel free to make them 1-2 days ahead of time and simply store in a covered container in the fridge.

·         2

Cranberry Layer: (Can also be made several days in advance. It will thicken in the fridge from the natural pectin. Simply add a small amount of hot water while stirring to thin back to sauce consistency.

·         3

To make cranberry layer, place berries, sugar, orange juice, water, and spices in an 8x8 pan. Stir together and then bake at 350 for 45 minutes. Let cool until warm and then place in blender or food processor and process until semi-smooth (or very smooth, if you prefer). Set aside or store in fridge.

Prep

·         1

Preheat oven to 350 degrees. Place a 9 or 10 inch springform pan on a double layer of heavy duty foil. Wrap the foil up around the sides of the pan and set aside.

Crust

·         1

Combine graham cracker crumbs, brown sugar and spices in a bowl and stir with a fork. Add melted butter and stir until it is all incorporated. Press into a 9 or 10 inch cheesecake springform pan. Press down to flatten crust on the bottom of pan, and about 1-inch up the sides. Set aside.

·         2

Cheesecake: For best success, make sure all ingredients are at room temperature.

·         3

Beat cream cheese and sugar until creamy. Add eggs, one at a time, beating after each addition. Add vanilla and zest and beat to combine. Add sour cream and beat until incorporated. Pour batter into prepared crust and spread into an even layer.

·         4

Dollop cranberry sauce over cheesecake and very gently spread out with a spoon into an even layer on top. Using a butter knife, swirl through the top of the cheesecake, swirling the cranberry and cheeecake layers together.

·         5

Place foil-wrapped pan in a larger roasting pan and place in oven. Use a tea kettle or microwave-save liquid measuring container to pour hot (or boiling) water into the roasting pan, so it surrounds the cheesecake pan about half way up the sides of the pan. Bake for about 1 hour. Cheesecake should be firm, yet slightly jiggly (think jell-o) when wiggled or gently shaken. When done, turn off oven heat, crack door, and let cheesecake sit for about 30 minutes. Remove from oven and cool completely. Refrigerate overnight before serving.

Decorate

·         1

Spread whipped cream on top to cover about 1/4 inch on top and then pipe decoratively around edges. (You can certainly just spread it all on top if you prefer.) Decorate with sugared cranberries and candied oranges and graciously accept all praise when served. ;)

Notes

·         Tip: to quickly get your eggs to room temperature, place in a bowl of warm water for 5-10 minutes.

·         Tip: This recipe requires one 12-ounce bag of fresh cranberries, which you can find in the produce department of the grocery store during fall and winter months. You will use half the bag for the sauce, and the other half for the sugared cranberries on top.

·         Tip: Make your sugared oranges first, and then use the leftover syrup to make the sugared cranberries.

Chicken Tikka Masala, Coconut Peach Lemonade

August 2015
Jen Bowen 

Chicken Tikka Masala

Ingredients

   Marinade:

   1 cup plain yogurt

   1 tablespoons lemon juice

   2 teaspoons ground cumin

   1 teaspoon ground cinnamon

   1/2 teaspoon chili powder

   1 1/2 teaspoons paprika

   2 teaspoons black pepper

   1 tablespoons minced fresh ginger

   1 teaspoon salt

   3 boneless, skinless chicken breasts, cut into thin strips or chunks

   For the masala:

   1 tablespoon butter

   1 clove garlic, minced

   1-4oz can of diced green chilis

   2 teaspoons ground cumin

   2 teaspoons paprika

   1/2 teaspoon salt

   8 ounces tomato sauce

   1 cup evaporated milk

   1/4 cup chopped fresh cilantro

Directions

   For the marinade, combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour or up to 8 hours. Grill or cook chicken in frying pan. Discard marinade.

   For the masala, melt butter in large skillet over medium heat. Sauté garlic and green chilis for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and evaporated milk. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.

Recipe source: http://www.melskitchencafe.com/chicken-tikka-masala/ (with a few of my changes written in).

Coconut Peach Lemonade

Ingredients

Frozen lemonade concentrate (plus water to reconstitute it)

2 ripe peaches, pitted
2 cups coconut water
Ice

In a large pitcher, prepare lemonade according to directions on can (usually add 3 cans full of water and stir). In a blender, add peaches, coconut water, desired amount of ice, and a few cups of lemonade (it won't all fit in my blender). Blend until smooth. Pour blender contents into the pitcher of lemonade and stir. Serve immediately.

Cafe Rio Sweet Pork Salad

July 2015
Kellie Marzetta 

CAFE RIO'S SWEET PORK SALAD RECIPE

Serves 4-6

If you love the Cafe Rio Sweet Pork Salad, try it at home! This recipe is easier than it looks. It tastes just like you ordered it from Cafe Rio.

45 min

Prep Time 

4 hr, 30

Cook Time

5 hr, 15

Total Time

Ingredients

• 6 large Tortillas 
• Shredded cheese, Mexican blend
• Cafe Rio Rice (recipe below)
• Cafe Rio Black Beans (recipe below)
• Cafe Rio Sweet Pork (recipe below)
• Lettuce (NOT iceberg, use leafy green or Romaine)
• Diced tomato, onion, and cilantro (pico de gallo)
• Guacamole (recipe below) 
• Sour cream
• Tortilla Strips 
• Cotija cheese, crumbled (or you can use Parmesan)
• Cafe Rio Cilantro Ranch (recipe below)

Instructions

Here is how we put it all together: 
• First of all, we bought the aluminum deep-dish pans (they had these at the grocery store, you will know when you see them.. they look JUST like the Cafe Rio tins). 
•  add beans, rice, pork, then lettuce and a little scoop of diced tomato and onions (pico de gallo). Add guacamole (HIGHLY RECOMMENDED) and sour cream. 
• Add crushed tortilla chips, a shake of Parmesan cheese (or Cotija cheese if you want to be more authentic), and top with a few cilantro leaves. 
• Serve with the cilantro ranch and there you have it! (makes about 6 salads
• OUR VERSION OF CAFE RIO’S CILANTRO LIME RICE AND BLACK BEANS 

  Ingredients
  For the Rice:
  • 1 c. uncooked rice (long-grain, white rice)
  • 1 tsp. butter or margarine
  • 2 cloves garlic, minced
  • 1 tsp. freshly squeezed lime juice
  • 1 can (15 oz) chicken broth
  • 1 cup water
  • 1 Tbsp. freshly squeezed lime juice
  • 2 tsp. sugar
  • 3 tablespoons fresh chopped cilantro
  For the Black Beans:
  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 tsp. ground cumin
  • 1 can black beans, rinsed and drained
  • 1 1/3 c. tomato juice
  • 1/2 tsp. salt
  • 2 Tbsp. fresh chopped cilantro
  Instructions
  For the Rice:
  • In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth
  • and water. Bring to a boil. 
  • Cover and cook on low 15-20 minutes, until
  • rice is tender. 
  • Remove from heat. In a small bowl combine lime juice,
  • sugar and cilantro. 
  • Pour over hot cooked rice and mix in as you fluff
  • the rice.
  For the Black Beans:
  • In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
  • OUR VERSION OF CAFE RIO’S SWEET PORK
  • Ingredients 
  • • 2 pounds pork (we use boneless pork rib meat)
    • 3 cans Coke (NOT diet)
    • 1/4 c. brown sugar
    • dash garlic salt
    • 1/4 c. water
    • 1 can diced green chilies
    • 3/4 (10oz) can red enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
    • 1 c. brown sugar
    Instructions
    • Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
    • Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 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 the pot. Shred pork.
    • In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
    • Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!
    • THE BEST GUACAMOLE 

      Ingredients
      • 3 avocados
      • Red onion, chopped (about 1/4 c.)
      • 2 cloves garlic, minced
      • 1/2 bunch cilantro leaves, chopped
      • 1 jalapeno, finely chopped (or to taste)
      • 1 large ripe garden tomato (or 2 smaller tomatoes), diced
      • juice of 1 lime
      • 4-5 shakes green Tabasco sauce
      • Kosher salt, to taste
      • Fresh cracked pepper, to taste
      Instructions
      • Pit avocados and mash in a bowl. If you like your guac kind of chunky (that's how we like it), coarsely chop with the side of a fork instead of using the fork to mash it straight down. Carefully stir in remaining ingredients until well mixed. That's it!
      • OUR VERSION OF CAFE RIO’S CILANTRO RANCH DRESSING

        Ingredients
        • 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
        • 1 c. mayonnaise
        • 1 c. buttermilk
        • 2 tomatillos, remove husk, diced
        • 1/2 bunch of fresh cilantro
        • 1 clove garlic
        • juice of 1 lime
        • 1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)
        Instructions
        • Mix all ingredients together in the blender. That's it!