April 8, 2011 - chicken primavera pasta

i had some awesome  coupons for the new philadelphia cooking cremes and they were on sale so i bought some to try.  on the back of the italian cheese & herb cooking creme was this recipe i decided to try.

chicken primavera pasta

ingredients:
1 lb boneless skinless chicken breasts, cut into chunks
2 cups vegetables (i used zucchini, green pepper and carrots- all from my bountiful basket)
1 tub philadelphia italian cheese & herb cooking creme
2 cups hot cooked fettuccine

directions: cook and stir chicken in skillet for 5-7 minutes or until done.  add vegetables and cook 2-3 minutes or until heated through.

add cooking creme, cook and stir 3 minutes.  stir in pasta.

april 6, 2011 - cafe rio pork barbacoa

this cooked on low in my crockpot for almost 24 hours and let me tell you what.... my house smelled awesome!

i got this recipe from my friend collette.  i didn't have regular coke so i used diet coke - don't know if it makes a difference.  also, after about 12 hours (overnight), i shredded my pork and then left it to sit in the gooey goodness for another 10 hours on low.


cafe rio pork

ingredients:
pork roast
1 cup salsa
1 cup brown sugar
1 liter coca-cola

directions:
In a crock pot slow cook pork roast overnight with salsa, brown sugar and coke. When pork is done, shred with two forks.  Additional salsa, brown sugar and coke may be added to enhance flavor or add more moisture.

april 4, 2011 - grilled chicken and pasta with asparagus

i wanted to use up some more of the asparagus i got in my bountiful basket, so i found this recipe: pasta with asparagus.  i also grilled some chicken breasts to go with it.

a few notes about how mine differed from the original recipe.  i used 2 cans of mushrooms since i didn't have any fresh ones on hand.  next time i will use only 1 can and put in more asparagus. 

pasta with asparagus recipe

ingredients:

1 1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces

1/4 cup chicken broth

1/2 pound fresh mushrooms, sliced

8 ounces angel hair pasta

1 tablespoon olive oil

1/2 teaspoon crushed red pepper

1/2 cup grated parmesan cheese

directions:

cook pasta according to package instructions.  heat the olive oil in a nonstick skillet. saute asparagus in the pan over medium heat for about 3 minutes. add chicken broth and mushroom slices; cook 3 minutes more. drain pasta, and transfer to a serving dish. gently toss pasta with asparagus mixture; sprinkle with parmesan and crushed red pepper.

april 3, 2011 - french onion soup

made french onion soup and served it with a thick slice of bread with cheese on top.  it was good, but didn't go over too well with the kids.  they liked the cheese but didn't care for soggy bread or the onions in the soup... oh well.