So. I tried out some new recipes for Father's Day. (yeah, this is a little late) They were simply fabulous. We had them as salad, as burritos, as soft tacos and loved every version! I've never had the original Cafe Rio pork salad, but I sure enjoyed the imitation.
So, if you like good food, and don't mind a little effort, this is a fabulous menu. I did have a very large pork roast, and I wish I'd doubled the rice and beans, since they ran out first. I think this could also be fun as a "pot-luck" where everyone brings one of the dishes. Oh, and I substituted Dr.Pepper for the Coke, since we prefer that flavor around here.
Enjoy!
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Friday, July 17, 2009
Wednesday, April 29, 2009
Cream Cheese Usage-Part II
Since the cinnamon rolls only took one block of cream cheese, I think I'll be making a little of this for dinner. Cream Cheese Italian Chicken. Or whatever name you call it. Since it's so fabulous, easy, and even my kids will (usually) eat it, I'm sharing. (What is it with the recipe love today?)
These are just the *three* versions in my family cookbook. I know there are more out there--at least one to fit your needs. Happy cooking!
Creamy Chicken Bake
6-8 chicken breasts
1 envelope dry Italian dressing mix
2 cans cream of mushroom soup (or cream of chicken)
1 (8oz) pkg chive & onion flavored cream cheese
1 (8oz) pkg plain cream cheese
Place raw chicken in 9x13 pan. Sprinkle with dressing.
Combine soup and cream cheese. Blend until smooth. Pour over chicken.
Bake, uncovered, at 350 for 1 hour (or until chicken is done). Serve over rice.
Cream Cheese Chicken
4-5 bone in, skin on, chicken breasts
1 pkg Italian dressing (zesty is preferred)
1 (8oz) pkg cream cheese
1 can cream of chicken soup
Milk
In the morning, put chicken (I use frozen breasts and it works fine) in the crock pot on low and sprinkle ½ the pkg of dressing over the chicken. About an hour before you want to eat, take the chicken out and separate the meat from the skin and bones. Remove any excess fat from the juices in the crock pot and place the chicken back in the juices. Add the other half of the dressing packet and cream cheese. Stir in milk to desired consistency. Great over rice or egg noodles. Always a hit!
Italian Chicken
1 (8oz) cream cheese
2 envelopes dry Italian salad dressing mix
2 cans cream of mushroom soup
1 cup water
1 lb chicken
Marinade chicken in 1 cup water and salad dressing mix for 20 minutes. Bring water to boil in marinade and cook chicken. Bring chicken to medium heat and add cream of mushroom soup and softened cream cheese. Warm all the way through.
These are just the *three* versions in my family cookbook. I know there are more out there--at least one to fit your needs. Happy cooking!
Creamy Chicken Bake
6-8 chicken breasts
1 envelope dry Italian dressing mix
2 cans cream of mushroom soup (or cream of chicken)
1 (8oz) pkg chive & onion flavored cream cheese
1 (8oz) pkg plain cream cheese
Place raw chicken in 9x13 pan. Sprinkle with dressing.
Combine soup and cream cheese. Blend until smooth. Pour over chicken.
Bake, uncovered, at 350 for 1 hour (or until chicken is done). Serve over rice.
Cream Cheese Chicken
4-5 bone in, skin on, chicken breasts
1 pkg Italian dressing (zesty is preferred)
1 (8oz) pkg cream cheese
1 can cream of chicken soup
Milk
In the morning, put chicken (I use frozen breasts and it works fine) in the crock pot on low and sprinkle ½ the pkg of dressing over the chicken. About an hour before you want to eat, take the chicken out and separate the meat from the skin and bones. Remove any excess fat from the juices in the crock pot and place the chicken back in the juices. Add the other half of the dressing packet and cream cheese. Stir in milk to desired consistency. Great over rice or egg noodles. Always a hit!
Italian Chicken
1 (8oz) cream cheese
2 envelopes dry Italian salad dressing mix
2 cans cream of mushroom soup
1 cup water
1 lb chicken
Marinade chicken in 1 cup water and salad dressing mix for 20 minutes. Bring water to boil in marinade and cook chicken. Bring chicken to medium heat and add cream of mushroom soup and softened cream cheese. Warm all the way through.
Baking
I just noticed in the deep recesses of my refrigerator that I've got a few blocks of cream cheese ready to mutate. (all that remains from the 10 I bought when they were on sale last...I forget when.) Hmm...can't throw them out! That's wasting good food!! What can I do with them.... Aha! Cinnamon rolls go well with cream cheese. And, since playgroup is at my house today, the kitchen is relatively clean and I can straighten up everything else while they're raising. Great! Everything worked out beautifully. The rolls were fabulous...even my gluten-sensitive friends indulged. (aren't I wicked?) Since it was so fabulous, (and really easy) I have to share the recipe: (like you need this, right?)
Cinnamon Rolls
2 pkg dry yeast (2Tbsp)
2/3 cup melted butter
2 tsp. salt
2 cups hot water
2 Tbsp powdered milk
2/3 cup sugar
2 eggs
7-9 cups flour
Mix all dough ingredients beginning with 7 cups flour. Knead until lightly sticky. (Add remaining flour as necessary.) Place in greased bowl. Turn greased side up and cover with a dry towel. Let rise in a warm place until double. (you can put the bowl in a 90-100 degree pre-heated oven for 30-40 mintues--just be sure to turn the oven off before putting the dough in!) Punch down and knead slightly. Divide the dough into halves.
Roll each half into a 9x15 rectangle on very lightly floured surface. Spread a thin coat of butter over the entire surface, leaving 1" butter-free edge on the 15" end. Mix cinnamon filling (1/2 c. sugar + 1 Tbsp ground cinnamon) and sprinkle (half) over entire buttered surface. Roll up tightly beginning at 15" buttered side. Pinch butter free edge of dough into the roll to seal well. Stretch roll to make even. Cut into 3/4" -1" slices. Place 4" apart on a greased cookie sheet (I use parchment) Allow rolls to raise until double, about 30 minutes.
Bake at 425 degrees for 9-10 minutes or until golden. Drizzle rolls with glaze while warm.
glaze:
2 c. powdered sugar
3-4 Tbsp milk
1 tsp vanilla
Mix all ingredients until glaze is smooth. To thin, add more milk.
That's the basic recipe. Here are a few variations that I enjoy--and I'm pretty sure you will too. These will take your rolls from good to amazing!
Rasl-b-dazl Rolls: replace cinnamon filling with 1 pkg cream cheese mixed (with electric mixer) with 1/2 cup seedless raspberry jam. (Omit butter, cinnamon/sugar, and glaze). These are rich, but not super sweet rolls. Fabulous.
Craisin Pecan: Omit cinnamon/sugar. Sprinkle brown sugar on melted butter. Sprinkle craisins and chopped pecans on the brown sugar.
Cream Cheese Frosting: I mix a block of cream cheese and a cube of butter together. (softened, but still cool). Then add just enough powdered sugar to make it smooth. Add 1 tsp. vanilla to thin it out a bit. Best frosting ever. Coveres 24 cinnamon rolls nicely. (don't try to figure out the calories, you'll have a heart attack! Just enjoy the gooey creamy deliciousness.)
I grew up with mom's buttermilk cinnamon rolls loaded with raisins, sometimes nuts, and pow.sugar glaze. They are the best ever, but I 've never been able to make them the same. Now I indulge my family with *plain* cinnamon/sugar rolls and cream cheese frosting. I love the craisin pecan version. I dice the pecans super fine and the brown sugar gets carmely crunchy. *sigh* I think I need another one. This recipe is from my super-baking SIL. Thanks! =)
Cinnamon Rolls
2 pkg dry yeast (2Tbsp)
2/3 cup melted butter
2 tsp. salt
2 cups hot water
2 Tbsp powdered milk
2/3 cup sugar
2 eggs
7-9 cups flour
Mix all dough ingredients beginning with 7 cups flour. Knead until lightly sticky. (Add remaining flour as necessary.) Place in greased bowl. Turn greased side up and cover with a dry towel. Let rise in a warm place until double. (you can put the bowl in a 90-100 degree pre-heated oven for 30-40 mintues--just be sure to turn the oven off before putting the dough in!) Punch down and knead slightly. Divide the dough into halves.
Roll each half into a 9x15 rectangle on very lightly floured surface. Spread a thin coat of butter over the entire surface, leaving 1" butter-free edge on the 15" end. Mix cinnamon filling (1/2 c. sugar + 1 Tbsp ground cinnamon) and sprinkle (half) over entire buttered surface. Roll up tightly beginning at 15" buttered side. Pinch butter free edge of dough into the roll to seal well. Stretch roll to make even. Cut into 3/4" -1" slices. Place 4" apart on a greased cookie sheet (I use parchment) Allow rolls to raise until double, about 30 minutes.
Bake at 425 degrees for 9-10 minutes or until golden. Drizzle rolls with glaze while warm.
glaze:
2 c. powdered sugar
3-4 Tbsp milk
1 tsp vanilla
Mix all ingredients until glaze is smooth. To thin, add more milk.
That's the basic recipe. Here are a few variations that I enjoy--and I'm pretty sure you will too. These will take your rolls from good to amazing!
Rasl-b-dazl Rolls: replace cinnamon filling with 1 pkg cream cheese mixed (with electric mixer) with 1/2 cup seedless raspberry jam. (Omit butter, cinnamon/sugar, and glaze). These are rich, but not super sweet rolls. Fabulous.
Craisin Pecan: Omit cinnamon/sugar. Sprinkle brown sugar on melted butter. Sprinkle craisins and chopped pecans on the brown sugar.
Cream Cheese Frosting: I mix a block of cream cheese and a cube of butter together. (softened, but still cool). Then add just enough powdered sugar to make it smooth. Add 1 tsp. vanilla to thin it out a bit. Best frosting ever. Coveres 24 cinnamon rolls nicely. (don't try to figure out the calories, you'll have a heart attack! Just enjoy the gooey creamy deliciousness.)
I grew up with mom's buttermilk cinnamon rolls loaded with raisins, sometimes nuts, and pow.sugar glaze. They are the best ever, but I 've never been able to make them the same. Now I indulge my family with *plain* cinnamon/sugar rolls and cream cheese frosting. I love the craisin pecan version. I dice the pecans super fine and the brown sugar gets carmely crunchy. *sigh* I think I need another one. This recipe is from my super-baking SIL. Thanks! =)
Subscribe to:
Posts (Atom)
