Cafe Rio Copycat Creamy Tomatillo Dressing

This is the best. You need to make this dressing. I made this dressing to serve as a condiment to my Beef Taquitos.  It was better than salsa, sour cream, or guacamole.  This dressing enhanced the flavor of the Taquitos with its  tanginess and slightly spicy flavor.

This dressing also tastes great on salads.




Cafe Rio Copycat Creamy Tomatillo Dressing
From Our Best Bites

Ingredients
1-ounce package ranch dressing mix (ignore directions on package
1 cup mayonnaise (light is fine)
1/2 cup buttermilk (plus more if necessary to thin out the dressing)
1–2 limes (enough for 2 tablespoons of fresh lime juice)
2 cloves garlic, roughly chopped
1/4 cup green salsa
1/2 cup chopped cilantro
Hot sauce, to taste

Instructions
Place buttermilk, mayonnaise, 2 tablespoons of lime juice, and ranch mix in a blender. Add the garlic and green salsa and blend until smooth. Add the cilantro and pulse until the cilantro is well combined. Add hot sauce to taste. Chill for several hours before serving (if possible.)

Cold Brew

Iced Coffee is a nice refreshing beverage.  I have wanted to make Cold Brew concentrate for a while now, so finally I did.  It is very easy to make and the result is delicious.  Start by grinding one cup of your favorite coffee beans.  Be sure it is a course grind - the beans should look like coarse cornmeal.  Put the ground coffee into a 2 quart container - you can use a French Press, Mason Jar - whatever you have available.  Pour 4 cups of water over the coffee and stir.  You let the mixture sit covered for about 12 or more hours.
Strain the mixture using a strainer lined with cheesecloth into a beverage container.  Place the concentrate covered in the refrigerator.  When ready to use, put ice in a glass and pour the concentrate over the ice.  Add some half and half or whatever you like in your coffee.

Note:  If you like sugar in your coffee, use a simple syrup to sweeten your Cold Brew.

Your Cold Brew is ready to enjoy.

Cold Brew

Ingredients:

1 cup coffee beans
4 cups water
Directions:

1. Grind the coffee beans coarsely.  The grounds should look like coarse cornmeal.
2. Place the grounds in a 2 quart container.  Pour water over the grounds and stir.
3. Over and let the brew sit for 12 hours.
4. Strain the brew using a fine mesh strainer lined with cheese cloth.  Place the strained brew in the fridge.
5. When ready to use, fill a glass with ice.  Pour the brew over the ice and dilute with some water or half and half to your taste.

Makes about 1-1/2 quarts

Balsamic Vinaigrette

Summer time meals at my house consists of lots of salads.  They are easy to prepare and are refreshing.  You can put your favorite veggies and meats in and create a different salad every time.  What is the icing for the salad is the dressing.  I am partial to vinaigrettes.  I love the lightness and the slight tanginess.

Today's recipe is for a tasty Balsamic Vinaigrette from Cooks Illustrated magazine.  It is easy to make and keeps in the fridge for up to 7 days.   This recipe makes about 1 cup of dressing.



Balsamic Vinaigrette
 Cooks Illustrated 

Ingredients:
3/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 teaspoons minced shallot or red onion
2 teaspoon Dijon mustard
1-1/2 teaspoons minced fresh oregano leaves or 1/2 teaspoon dried
1/2 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions:
Shake all of the ingredients together in a jar with a tight-fitting lid.  The dressing can be refrigerated for up to 7 days; bring to room temperature, then shake vigorously to recombine before using.

Makes about 1 cup of dressing

Easy Pretzel Rolls

The family loves these rolls.  They are better than any you could buy.  And they are easy to make.  You just make a simple dough, let it rise, and then you shape the dough into balls.  The balls are then given a baking soda bath and  placed in a baking pan.  The tops of the rolls are brushed with butter and sprinkled with salt.  Bake until a deep golden brown, move from the oven and serve them warm.
Delicious.  The family loved them so much they requested another batch.

Easy Pretzel Rolls
From Sally's Baking Addiction

Ingredients
1 and 1/2 cups (360ml) warm water (lukewarm– no need to take temperature)
1 packet active dry or instant yeast (2 and 1/4 teaspoons)
1/4 cup (4 Tablespoons; 60g) unsalted butter, divided
1 teaspoon salt
1 Tablespoon brown sugar
3 and 3/4  – 4 cups (460-500g) all-purpose flour (spoon & leveled), plus more for work surface
coarse sea salt for sprinkling

Baking Soda Bath
1/2 cup (120g) baking soda
9 cups (2,160ml) water

Instructions

Whisk yeast and warm water together. Allow to sit for 1 minute. Meanwhile, melt 1 Tablespoon of butter (reserve the rest for step 6). Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon or dough hook attached to stand mixer until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.
Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. (At this point, it dough can be frozen. See freezing instructions below.) Place in a large greased bowl, cover tightly with plastic wrap, and allow to rise in a warm environment for 1 hour or until nearly doubled in size. (Tip: I preheat my oven to 200°F (93°C), turn it off, place the dough inside and shut the oven. This is the warm environment.)
Once risen, punch dough down to release any air bubbles. Turn out onto a lightly floured surface and, with a sharp knife or pizza cutter, cut dough into 1/3 cup sections. You should have about 12. Shape into balls.
Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats OR line a 9×13 baking pan (I use a baking pan.) Set aside.
Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzel rolls into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel roll out of the water and allow as much of the excess water to drip off. Place pretzel rolls onto prepared baking sheet or close together in the baking pan. Using a sharp knife, score a couple slits into the top of each.
Melt the remaining butter. Lightly brush each roll with melted butter and sprinkle with coarse sea salt.
Bake for 22-26 minutes or until a deep golden brown on all sides.

Remove from the oven and serve warm. Pretzel rolls may be stored in an airtight container or zipped top bag for up to 3 days (they lose a little softness).

Cheddar Cheese Soup

A  nice bowl of Cheddar Cheese is perfect for lunch or a light dinner with a salad.  This soup has a nice smooth flavor with a hint of spice.  You can top the soup with croutons, ham, if you would like.  I usually serve  a nice Pretzel Roll with the soup.
 Soup does make the meal.
Cheddar Cheese Soup
From NYT Adapted by From My Southwest Kitchen

Ingredients:
6 tablespoons butter
1 cup diced onions
1 cup diced celery
3/4 cup diced carrots
1/4 cup all-purpose flour
4 cups chicken stock
1 cup heavy cream
8 ounces white cheddar cheese, grated
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/2-1 teaspoon hot sauce
Salt
Pepper

Directions:
1. Melt butter in a pot over medium heat.  Saute the onions, celery and carrots until tender.
2. Sprinkle the flour over the vegetables and stir.  Cook for about 4 minutes.
3. Slowly whisk in the chicken stock.  Bring to a boil and continue to whisk.
4. Reduce heat, cover and cook for 45 minutes.  Stir occasionally.
5. Puree the mixture until smooth.  Return to the pot and bring to a simmer.  Stir in the cream, cheese, dry mustard, Worcestershire sauce and hot sauce.  Taste and season with salt and pepper.
6. Ladle the soup into bowls and garnish with croutons, ham, if desired.

Serves 6

Smashed Potatoes

A great tasting side for chicken or beef.  Potatoes are baked or cooked in the microwave.  They are then smashed with a potato masher and mixed together with butter, sour cream, bacon, salt, pepper and cheese.  The original recipe called for French Fried Onions, but I preferred cheese.

These potatoes are easy to make and do not take very much time.  The potatoes have a wonderful flavor with all the butter, cheese, and sour cream added to them.  And let us not forget the bacon.  In my book, bacon makes everything good.

A great side to try when you want a change from the traditional mashed, baked, or fried potatoes.


Smashed Potatoes
From The Pioneer Woman Adapted Slightly by From My Southwest Kitchen

Ingredients:

5 whole large red potatoes
1 stick of butter softened and cut into pieces
5 slices of bacon cooked and crumbled
3/4 cup of sour cream
Salt and Pepper
2/3 cup shredded Mexican Cheese

Directions:
1. Microwave or bake the potatoes until they are fork-tender.  Put then in a large bowl and smash with a potato masher.
2. Add the remaining ingredients and mix well.  Taste and season if  necessary.
3. Serve hot.

Makes 4 servings

Earl Grey Sweet Raspberry Basil Iced Tea

Iced Tea is one of my favorite drinks for the summer.  It is so refreshing and it cools you off almost instantly. I love to experiment with different teas and different flavors.  This recipe is totally delicious.  The fresh taste of raspberries with basil and lemon is a wonderful combination.  Instead of using generic black tea, I used Earl Grey.  It made the tea taste extra special and added a great flavor to the raspberries.

I will be enjoying this tea throughout the summer.



Earl Grey Sweet Raspberry Basil Iced Tea

Ingredients:
2 Earl Grey Tea Bags
4 cups water - divided
3/4 cup sugar
Raspberry Infusion
1-1/2 cups frozen raspberries thawed
3 tablespoons chopped fresh basil
2 tablespoons sugar
1 tablespoon lemon juice

Directions:
1. Boil 2 cups of water.  In two medium bowls place the sugar in one bowl and the tea bags in another bowl.  Divide the water equally between the two bowls - 1 cup pour over the sugar and 1 cup poured over the tea bags.
2. Stir the sugar until it is dissolved.  Let the tea brew for 5 minutes.
3. Mash the raspberries with a fork or a potato masher until no whole berries remain.  Stir in the basil, sugar and lemon juice.
4. Pour the tea, sugar, and berry mixture into a pitcher.  Add the remaining 2 cups of water (cold).  Stir and refrigerate at least 1 hour.
5. Stir and serve over ice.

Makes 4 servings

Instant Pot Chicken and Rice

Ever need an idea for dinner that is quick, easy, and delicious?  I have a recipe for you.  This Chicken and Rice that is made in an Instant Pot is easy, quick and delicious.   Just cut up some chicken, sauté it in the pot liner, add some veggies and sauté a little longer.  Pat the chicken and veggie mixture down in the pot liner and spread the rice over the chicken.  Next pour a delicious sauce over the rice - being sure the rice is immersed in the sauce.  Place the lid on the Instant Pot and Cook for 10 minutes at high pressure.  The original recipe called for 5 minutes at high pressure but my rice was a little underdone (crunchy).  The 10 minutes worked great.

Once the Instant Pot beeps that your meal is done, let it do a natural release for 10 minutes, and then do a quick-release.  Fluff the rice  with a fork and  mix with the sauce.  Dinner is ready.  It is that easy.


Instant Pot Chicken and Rice
From Simply Recipes Adapted Slightly by From My Southwest Kitchen

For the sauce:
1/4 cup dry sherry
3/4 cup chicken broth
1/2 cup sour cream
1/4 cup heavy cream
1 1/2 teaspoons Italian seasoning
1 1/4 teaspoons salt
1/2 teaspoon ground pepper
1/2 teaspoon paprika
For the casserole:
1 tablespoon olive oil
1 medium onion, diced
1/2 pound crimini mushrooms, sliced
2 cloves garlic, minced
1 1/2 pounds (5 to 6) boneless skinless chicken breasts, cut into 1 1/2-inch pieces
1 1/2 cups long grain jasmin rice
To serve:
1/4 cup chopped parsley



METHOD
1 Whisk together the sauce: In a mixing bowl or large liquid measuring cup, whisk together the sherry, chicken broth, sour cream, cream, Italian seasoning, salt, pepper, and paprika. Set aside.
2 Sauté the vegetables in the pressure cooker: Select the “Sauté” setting on the pressure cooker and heat the oil in the pressure cooker. (If you are using a stovetop pressure cooker, heat the oil over medium heat.)
Add the onion and cook for 4 minutes, until a bit softened but not browned. Add the mushrooms and cook until they begin to wilt and give up their liquid, about 3 more minutes. Stir in the garlic and sauté for 1 more minute.
3 Add the chicken: Stir in the chicken thighs and let them cook for 5 to 6 minutes, stirring often, until opaque and mostly cooked through (it’s fine if they’re still a little pink in the middle).
4 Add the rice and the sauce: Use your spatula to pat the chicken and vegetables down into a fairly even layer. Sprinkle the rice over the top of the chicken in an even layer.
Slowly pour the sauce over the rice, taking care not to disturb the layer. Use a spoon to nudge down any grains of rice that are clinging to the sides of the pot, so everything is covered with the cooking liquid.
5 Pressure cook the chicken and rice: Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Cancel the “Sauté” program on the pressure cooker, then select the “Manual” or “Pressure Cook” setting. Set the cooking time to 10 minutes at high pressure. (If using a stovetop pressure cooker, the cooking time is the same.)
The pressure cooker will take 5 to 10 minutes to come up to pressure before the cooking time begins.
6 Let the pressure release naturally for at least 10 minutes, then quick-release the pressure by immediately moving the vent from “Sealing” to “Venting." Be careful of the steam! Alternatively, you can let the pot continue to depressurize naturally, which takes about 20 minutes total.
The sauce may look a little bit separated when you initially open the pot. Don’t worry, it’s fine! Just use a fork to gently fluff the rice and incorporate the creamy layer back into the casserole.

7 Serve the casserole: Spoon the casserole into shallow bowls or onto plates, digging all the way down to the bottom so you get both rice and chicken in each scoop. Sprinkle generously with chopped parsley and serve hot.

Citrus Iced Green Tea

Ice Tea is very refreshing during the long hot summer days.  I like to try  using different teas, black, white and green in my recipes.   I found this recipe on the web and I made just some very slight modifications to it.  I reduced both the number of tea bags used and the amount of orange juice.

The result was a delicious summer drink that is sure to please everyone.  Enjoy.

Citrus Iced Green Tea

From My Recipes Adapted Slightly by From My Southwest Kitchen

Ingredients:

6 cups of water, divided

1 cup sugar

8 green tea bags

1 cup fresh orange juice

1/4 cup fresh lemon juice

Sprigs of fresh mint for garnish - optional

Directions:

1. Bring 3 cups of water to a boil in a large saucepan.  Remove from heat.

2. Stir in the sugar and keep stirring until the sugar is dissolved.

3. Add the tea bags and steep for 5-6 minutes. Remove the tea bags.

4. Stir in the remaining ingredients including the remaining 3 cups of water.  Chill and serve.

Makes 8 (1 cup) servings 

Pasta Primavera

This is a new recipe I tried last night for Pasta Primavera.   The family loved it. The pasta and veggies are coated in a rich creamy Parmesan sauce accented with fresh basil.  It was delicious. The preparation time was a little long with the cutting and cooking of the veggies, but the dish was well worth the wait.

This dish makes 4 generous portions.



Pasta Primavera
The Pioneer Woman 

 Ingredients:
1 cup Bite-sized Broccoli Pieces (up To 1 1/2 Cups)
1/2 whole Onion, Diced Finely
3 cloves To 4 Cloves Garlic, Chopped Finely
2 whole Medium To Large Carrots, Sliced On The Bias (diagonally)
2 whole Medium Zucchini, Sliced On The Bias (diagonally)
1 whole Medium Yellow Squash (optional)
1 container (about 5 Oz.) White Button Or Baby Porcini Mushrooms, Roughly Sliced
1 whole Red Bell Pepper, Sliced Into Strips
4 Tablespoons Butter
2 Tablespoons Olive Oil
1 pound Pasta (I Like Penne)
 FOR THE SAUCE:
1/4 cup Dry White Wine, Up To 1/2 Cup (optional, Replace With Additional Broth If Not Using)
1/2 cup Low Sodium Chicken Broth
1 cup Whipping (heavy) Cream
1 cup Half-and-half
1/2 cup Grated Parmesan Cheese
5 leaves Basil (or More To Taste), Plus Extra For Garnish
1/2 cup Frozen Peas

INSTRUCTIONS
First, prep the vegetables. Chop the broccoli into bite-sized pieces, about 1 to 1 ½ cups worth. Dice half a yellow onion. Chop 3 to 4 cloves of garlic. Slice carrots on the bias (diagonally), and do the same for the zucchini and yellow squash. Roughly slice the mushrooms and slice the red pepper (seeded) into strips.

Heat 2 tablespoons butter with 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped onion and garlic together and cook for a minute or two, until they start to turn translucent. Then throw in the broccoli. Stir, and add in the carrots.

Stir it around, and PLEASE, PLEASE cook it for only a minute, tops. Transfer the mixture to a plate. Add in the red pepper strips to the skillet. Stir them around for a minute or so, then transfer them to the plate.

Add pasta to slightly salted boiling water and cook to al dente.

Add a tablespoon of butter to the skillet. Add squash and zucchini, cook for less than a minute, then transfer to plate. Cook mushrooms for a minute or two (add salt to taste), and again transfer to the plate.

FOR THE SAUCE

To make the sauce, pour ¼ to ½ cup dry white wine into the skillet (see note below). Add ½ cup low-sodium chicken broth, a tablespoon of butter and scrape the bottom of the skillet to pull up the flavor left behind by the veggie cooking. Cook for 1 to 2 minutes until the liquid starts to thicken.

Add 1 cup whipping cream and 1 cup half-and-half. Measure out ½ cup grated Parmesan; add to the skillet. Add salt and pepper to taste. Chiffonade 5 to 6 fresh basil leaves and add that to the sauce; stir.

Dump veggies and mushrooms into the sauce along with ½ cup frozen peas right out of the freezer. Add pasta al dente and stir. If the sauce seems a little thick, or if there doesn’t seem to be enough sauce, add a good splash of chicken broth and a little more half-and-half. Top with more Parmesan, salt, pepper, and basil to taste.



Note: if you’re averse to wine, add chicken broth instead. But watch the salt later.

Green Chili Cheese Cornbread

Cornbread is easy and delicious.  Add cheese and green chili and you have a truly delicious cornbread.  It is moist, flavorful, and just has a hint of spiciness.  However, you can ramp up the heat level by putting in hotter green chili.

I usually serve this bread with a bowl of chili or my Chicken Enchilada Soup.  It is also great tasting warm with some butter.   Mmm.   A perfect snack.


Green Chili Cheese Cornbread
Simply Recipes

INGREDIENTS
1 1/4 cups (190 g) fine cornmeal
1 1/4 cups (175 g) all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 tablespoon baking powder
1/4 cup (50 g) sugar
1/2 cup (1 stick) softened unsalted butter
1/2 cup (115 g) sour cream
2 large eggs
1 1/4 cups milk
2 cups of chopped, roasted green chiles (Anaheim or Hatch) (3 7-ounce cans of chopped green chiles, drained)
1 cup (130 g) corn kernels (if frozen, defrost)
1 cup shredded cheddar cheese (4 ounces, 113 g)


METHOD
1 Preheat oven and prep baking dish: Preheat oven to 400°F. Grease a 3-quart baking dish.
2 Make the batter: In a large bowl whisk together the cornmeal, flour, salt, baking powder and baking soda.
In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs into the butter sugar mixture.
Add the milk and the dry ingredients, a third at a time and alternating wet/dry.
Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.
3 Bake: Bake at 400°F for 35 minutes, or until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean.
Let cool almost completely before serving.

Serves 12

Chicken Enchilada Soup

This recipe is one of the family's favorite.  Tender bites of chicken in a rich and creamy base with a hint of spiciness.   You start with some carrots, onion, celery, and spices.  And  yes, a jalapeño.  Cook in some chicken broth with some tomatoes and corn tortillas.  When the soup is ready, blend in an immersion blender.  Add the chicken and some heavy cream, stir and heat through.  Ladle into a bowl and top with sour cream, cheese and some tortilla  chips.
A great soup for a light dinner served with a salad or have cup for lunch.  Enjoy.



Chicken Enchilada Soup
Our Best Bites
Ingredients

1 medium onion, chopped
5–6 cloves garlic, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 red bell pepper, chopped
1 jalapeno pepper, chopped (remove the seeds and membranes to cut down on the heat)
1 1/2 teaspoons chili powder
1 heaping teaspoon cumin
1 heaping teaspoon ground coriander
1 teaspoon dried oregano
3/4 teaspoon smoked paprika
6 cups chicken broth
1 14.5-ounce can diced tomatoes, divided
1 cup water
5–6 6″ yellow corn tortillas
kosher salt and freshly ground black pepper to taste
Shredded breast meat from 1 medium rotisserie chicken
1/2 cup heavy cream
chopped green onions
sour cream
shredded cheddar or pepper jack cheese

Instructions

1.In a large soup pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. When hot, add the onion, garlic, carrots, celery, bell pepper, and saute until fragrant and the vegetables are tender.

2.While the vegetables are cooking, combine the chili powder, cumin, coriander, oregano, and smoked paprika. When the vegetables are tender, add the spices and stir to combine. add the chicken broth, 1/2 cup diced tomatoes, and water and then blend until smooth using an immersion blender (you can also it in batches in a regular blender). Bring to a boil and tear the tortillas and add them to the soup (6 will be pretty thick, it just depends on personal preference). Cover and turn the heat down to low and simmer 30-45 minutes or until the tortillas are breaking apart. Remove from heat. Whip out your immersion blender again and blend until smooth. Add the remaining tomatoes, the shredded chicken breast meat and the cream and stir until combined. Season to taste with salt and pepper. Serve immediately with green onions, shredded cheese, and fried tortilla strips.

Classic Sandwich Bread

I have been making most of our bread lately.  I have made several delicious loaves, but this recipe from King Arthur Flour is my go to one.  It is easy to follow, easy to make, and comes out perfect nearly every time.

It is very easy to slice whether you like thin or thick slices and it does not crumble or fall apart. Perfect for sandwiches and  toast and French Toast. Make a loaf and see what you think.

Classic Sandwich Bread
From King Arthur Flour

Ingredients
3 cups (361g) King Arthur Unbleached All-Purpose Flour
1/2 cup (113g) milk (skim, 1%, 2% or whole, your choice)*
1/2 to 2/3 cup (113g to 152g) hot water, enough to make a soft, smooth dough* (see "tips," below)
4 tablespoons (57g) melted butter or 1/4 cup (50g) vegetable oil
2 tablespoons (25g) granulated sugar
1 1/4 teaspoons salt
1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast


Instructions

To make the dough: In a large bowl, combine all of the ingredients and stir until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Or mix and knead the dough using an electric mixer or food processor, or in a bread machine set to the dough or manual cycle.

Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen. If you're using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it's doubled in bulk, perhaps an additional 30 minutes or so.

Gently deflate the dough and transfer it to a lightly oiled work surface. Shape the dough into an 8" log.


Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly. Towards the end of the rise, preheat your oven to 350°F.

*Mix cold milk with hot tap water to make a lukewarm liquid before adding to the remainder of the ingredients.