Side Dishes & Misc.

Spinach Jalapeno Artichoke Dip (or Stuffing)

2 1/4 cups Sour cream

2 1/4 cups Parmesan cheese shredded

2 cups Artichoke hearts chopped

1/2 cup Frozen spinach well drained

1/2 cup Diced fresh jalapenos 

1 tsp. Salt

1 1/2 tsp. Ground black Pepper

2 tsp white wine vinegar

1 1/2 Tbsp whole grain mustard

Evenly combine all ingredients in medium mixing bowl. If served as a dip, heat for 3-5 min in microwave, or 15-20 min in oven just prior to serving.

Can also be used as a stuffing for chicken breasts or vegetables like bell peppers, tomatoes, avocado, mushrooms, etc. Stuff your desired food and bake at 350 until done.

Coleslaw

Crisp and refreshing, with just enough creamy dressing to bring it all together.

6 cups shredded green cabbage

2 cups shredded red cabbage

1 cup shredded carrots

3/4 cup mayonnaise

2 1/2 Tbsp white wine vinegar

2 Tbsp whole grain mustard

1/2 tsp salt

1/4 tsp freshly ground black pepper

1. Cut cabbage in half through the stem. Shred cabbage using a hand cheese slicer, or mandolin slicer, discard the stem. Place the cabbage and carrots in a very large mixing bowl.

2. In a small bowl, whisk to combine the mayonnaise, vinegar, mustard, salt, and pepper.

3. Pour the dressing all over the cabbage, and toss well to combine.

4. Let the coleslaw rest in the fridge for at least 30 minutes before serving.

Café Rio Rice

3 c. water

4 t. chicken bouillon

4 t. minced garlic

½ bunch cilantro

1 can green chilies

¾ t. salt

1 T. butter

½ onion

3 c. minute rice

Blend cilantro, chilies and onion together in blender. Bring water to a boil and add all ingredients. Simmer covered for 30 minutes.

Ham Fried Rice

½ c. ham, cubed

¼ c. water

1 t. garlic salt

2 c. cooked rice

½ c. frozen peas and carrots

2 eggs

¼ c. soy sauce

1 T. sugar

Sauté ham in water. Scramble eggs. Add garlic, vegetables, ham and eggs to rice. Stir in soy sauce. Sprinkle sugar over the top. Serve.

Funeral Potatoes

1 can cream of chicken soup

1 c. sour cream

1 bunch green onions

2 c. grated cheese

2 t. salt

½ c. butter, melted

1 t. pepper

3 lbs. Hash browns

Grease 9x13 pan. Mix all ingredients in large bowl. Add hash browns until mixed well. Put in pan and bake covered at 350 for about 30 minutes.

Au Gratin Potatoes

3 large potatoes sliced

½ onion sliced

1/8 c. oil

1 t. salt

1 t. garlic

1 c. sour cream

2 eggs

½ c. cheese

Sauté oil, salt, garlic. Mix together sour cream, eggs and cheese. Add oil to mixture. Place potatoes and onions in glass pan that is greased. Pour wet ingredients over potatoes. Bake covered for 20 minutes at 350.

Cajun Rub

1/4 cup coarse salt (kosher or sea)

3 T sweet paprika

2 T garlic powder

2 T onion powder

2 T dried thyme (preferably ground)

2 T dried oregano

1 T freshly ground black pepper

1 T freshly ground white pepper

2 t ground dried sage leaves

2 t cayenne pepper

Combine the salt, paprika, garlic and onion powders, thyme, oregano, black pepper, white pepper, sage, and cayenne in a small bowl and whisk to mix or place in a jar, cover it, and shake to mix. Store the rub in an airtight jar away from heat and light; it will keep for at least 1 year. Makes about 1 c.

Salsa

1 lg. onion

3 cloves garlic

1 Anaheim pepper

1 jalapeño pepper (remove seeds for mild salsa)

½ bunch cilantro

10-15 tomatoes

3 limes

Salt to taste

Blend all ingredients in food processor except tomatoes. Cut off top of tomatoes and squeeze out seeds and juice. Cut by hand and add to mixture. Adjust according to your taste.

Fresh Garden Salsa

8-12 tomatoes

2 large bell peppers, any color, seeded

2-3 jalapeno peppers, seeded

1 large sweet onion

1 bunch of Cilantro

10 oz. frozen corn, uncooked (I usually throw in the whole pkg.)

1 can black-eyed peas

16 oz. bottle any Italian dressing

It's better chilled for a few hours, or overnight. 

Thai Peanut Pasta

8 oz angel hair pasta       

¼ cup olive oil

3 T. sesame oil           

1 t. red pepper flakes

¼ cup soy sauce           

1 T. honey

1 t. salt           

1 cup peanuts

1 bunch green onions, chopped   

¼ cup cilantro, chopped

1 cup shredded carrots       

1 handful sesame seeds, toasted

Cook pasta 4 min. and rinse with cold water.  Combine oils and flakes and heat on medium low until warm.  The longer you heat the mixture, the spicier the final dish will be.  Add soy sauce, honey, salt.  Stir and pour over pasta.  Chill 5 hours or overnight.  Add rest and chill 3-4 hours before serving.

Mexi-Corn

2 teaspoons vegetable oil       

¼ cup finely chopped green bell pepper

¼ cup finely chopped red bell pepper   

¼ cup finely chopped onion

¼ cup water               

1 can 15.25oz corn, drained

1/8 teaspoon black pepper       

1 tablespoon chopped fresh cilantro

Heat oil in a small saucepan over medium heat.  Add green and red bell peppers and the onion; cook, stirring frequently, until vegetables are tender, about 8 minutes.  Add small amounts of water if necessary (about a tablespoon at a time) to prevent sticking.  Add water and corn; heat through.  Stir in pepper to taste.  Transfer to a serving dish and sprinkle with cilantro.  Makes 4 servings.

Chicken Fried Rice

1 1/2 cups uncooked white rice     1/4 tsp. salt

5 Tbsp. canola oil , divided        

2 large eggs , beaten to blend

2 Boneless, skinless chicken breasts , cut into bite-size pieces

4 small peeled and finely diced carrots (about 4 ounces total)

1 1/2 cups broccoli , cut into small pieces about 1/4 inch in size

Salt and freshly ground black pepper

3/4 cup thinly sliced green onions

1/3 cup reduced-sodium soy sauce

1 Tsp. toasted sesame oil

Combine 2 2/3 cups water, rice and 1/4 teaspoon of salt in a rice cooker, and cook according to the manufacturer's instructions. Transfer the steamed rice to a baking sheet to cool to room temperature. Cover and refrigerate until cold. Heat 1 tablespoon of canola oil in a large wok over medium-high heat. Add the eggs and stir with a fork for about 30 seconds or until just cooked. Remove the eggs from the wok and set aside on a plate. Heat 1 tablespoon of oil in the wok, season chicken with salt and pepper and cook for 4 to 5 minutes or until golden brown and cooked through. Remove chicken to a plate. Heat the remaining 3 tablespoons of canola oil in the wok over medium-high heat.

Add the carrots and broccoli to the wok, and stir-fry for 2 minutes. Add the cold rice, and stir-fry for 2 minutes or until heated through. Season with salt and pepper. Stir in the eggs, chicken and 3/4 of the green onions. Add the soy sauce and sesame oil and continue to stir-fry for 1 minute. Transfer the rice to a bowl and sprinkle with the remaining green onions.

Pesto

2 cups fresh basil, packed

½ c. grated parmesan cheese

½ c. extra virgin olive oil

1/3 c. pine nuts

3 cloves garlic

Salt and pepper to taste

Blend basil, cheese, nuts and garlic in food processor. Slowly add oil. Salt and pepper to taste.

Teriyaki Sauce

1 Cup Soy sauce

1/2 Cup water

1/2 Cup rice vinegar

1 Cup sugar (or less per your taste)

1 teaspoon ground ginger

1 to 2 teaspoons crushed red pepper flakes (to taste)

2 teaspoons minced garlic

1/3 Cup Soy sauce

3 tablespoons corn starch

1 teaspoon sesame seeds

1. In a medium sauce pan over high heat combine 1 cup soy sauce, water, rice vinegar, sugar, ginger, red pepper flakes, and garlic and stir to combine. Bring to a boil.

2. Once sauce is boiling,  in a small mixing bowl whisk together remaining 1/3 cup soy sauce and corn starch until dissolved. Stir corn starch mixture into the boiling sauce. Continue stirring 1-2 minutes until sauce is thickened.

3. Remove from heat, stir in sesame seeds

Caramel Dip

16 oz. cream cheese

1 ½ c. brown sugar

½ c. powdered sugar

1 t. vanilla

Beat together. Serve with cut apples.

Café Rio Dressing

2 c. Ranch dressing

2 tomatillos

½ bunch cilantro

1 clove garlic, minced

Juice of 1 lime

1 jalapeno

Blend all the ingredients well in a food processor or blender. Refrigerate 1 to 2 hours.

Pie Crust

Mix until coarse:

3 c. flour

1 ½ c. cold shortening

1 t. salt

Beat together and add to flour mixture:

1 egg

7 T. ice water

1 T. vinegar

Roll out. Makes (2) 2 crust pies.

Fake Out Dip

4 basil leaves                   

4 pieces sun-dried tomato

2 tubs semisoft garlic and herb cheese       

1/4 cup sun-dried tomato tapenade

1/4 cup pesto

Line a 6-inch Pyrex bowl with plastic wrap. In the bottom of the bowl, arrange the basil leaves in a flower shape. Place the sun-dried tomato pieces in between the basil. Empty 1 tub of the cheese on top of the basil and sun-dried tomato layer. Dunk a spatula in a bowl of hot water; this will make the cheese easy to spread. Smooth the cheese as if you were frosting a cake. Scoop the sun-dried tomato tapenade on top of the cheese and spread into a smooth layer. Spread the pesto evenly on top of the tapenade. Dump the other tub of cheese on top of the pesto and spread evenly. Refrigerate the dip or serve immediately. To serve, place a serving plate on top of the bowl and turn the bowl upside down. Remove the bowl first, then the plastic wrap. Place the dip with crackers or cucumbers and carrots, and you're ready to party!

Avocado Salsa

1 can black eyed peas, drained

1 can shoepeg corn, or white corn

3 T. green onions, chopped

3 ripe tomatoes, seeded

3 avocados, chopped

1 bottle Italian dressing

Mix together and serve with corn chips.

Touchdown Taco Dip

16 oz. refried beans

8 oz. cream cheese

1 c. sour cream

2 T. taco seasoning

2 cloves garlic, minced

½ c. cheddar cheese

½ c. sliced olives

1 tomato diced

¼ c. green onions

2 T. fresh cilantro

Tortilla chips

Preheat oven to 350. Spread beans over bottom of 9x13 pan. Combine cream cheese, sour cream, taco seasoning and garlic. Spread cheese over beans. Top with grated cheese. Bake for 15 minutes. Prepare toppings by combining olives, tomatoes, onions and cilantro. Sprinkle over dip. Serve with chips.

Chicken Enchilada Nachos

1 can Chunk Chicken Breast, drained

1 can (15 ounces) black beans, rinsed and drained

1 can whole kernel corn, drained

1 jar (16 ounces) salsa

1 can cream of mushroom soup

1 can chopped green chilies

1 tablespoon chili powder

1 bag (12 to 14 ounces) tortilla chips

Assorted Toppings: shredded Cheddar cheese or Mexican cheese blend, sliced ripe olives, chopped green onion, diced avocado, sliced jalapeño peppers and/or chopped fresh cilantro leaves

Heat the chicken, beans, corn, salsa, soup, chilies and chili powder in a 4-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.

Arrange the tortilla chips on a large serving platter. Top with the chicken mixture and assorted toppings, if desired.

Chocolate Cheese Ball

8 oz cream cheese

2/3 c. powdered sugar

3 T cocoa powder

2 T milk

Mix together until smooth. Roll into a ball and roll in mini chocolate chips. Chill. Serve with vanilla wafers.

Pumpkin Seeds

2 c. washed pumpkin seeds

1 qt. water

2 T. salt

Boil seeds in water and salt for 10 minutes. Dry seeds. Melt 1 T. butter on roasting pan and spread out seeds. Roast at 350 for 30 minutes. Salt to taste.

Artichoke Dip

1 c. mayo

½ c. parmesan cheese

8 oz. cream cheese

1 sm. Cal diced green chilies, drained

2 cans artichoke hearts, drained

4 oz. crabmeat

Combine ingredients. Bake at 400 uncovered for 15 to 20 minutes.

Play Dough

2 c. flour

1 c. salt

6 t. alum

2 T. oil

1 c. cold water

Food coloring

Mix together and add food coloring.

Cornstarch Dough

1 c. cornstarch

2 c. salt

1 ½ c. cold water

Mix salt and 2/3 c. water and boil. Stir in cornstarch and remaining water. Mix well.

Salt Ceramic

2 c. salt

2/3 c. water

Boil together and stir. While stirring add:

1 c. cornstarch dissolved in ½ c. cold water.

This dough will harden in 2 to 3 days and can be painted.