I went to Cafe Rio last month and remembered how much I LOOOOOVE eating there. Mmmmm. So good.
Ok, back to reality, I can't fly to CA or UT everytime I want some of that goodness, so I have my stand by recipes that I love (click here) and I recently found this one for the shredded chicken...
Café Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced
3 lbs. Chicken breast-rinsed and fat cut off
Cook all in crock pot for 4-5 hours on low. Shred meat and cook an additional hour.
**MANDY'S NOTES**
I thought that a whole tablespoon of each of these seemed like, well, a lot. SO, i modified it slightly and added a scant 1/2 tablespoon each of cumin and even less of chili powder and then added a tablespoon of taco seasoning. It turned out so fabulous. That extra last hour is really important, it lets the chicken soak up all the yummy juices and flavors.
We love this wrapped in tortillas with rice and beans, in quesadillas, or over nachos. I made Martha's cilantro lime rice and my favorite black beans to serve along with this, but I think it would also be yummy in a salad or in enchiladas or just about anything else!
Wednesday, September 29, 2010
brinner...creme brulee french toast
I LOVE to make breakfast for dinner. Sometimes it just fills in the "what should I make tonight?" gap, and other times you have missionaries who request it! Although good old fashioned pancakes or waffles are fine, sometimes you need something extra special and extra easy. I love that you make this in advance and that you can have french toast for a crowd ready all at the SAME time! This recipe is delicious and impressive and will make people love you.
CREME BRULEE FRENCH TOAST
1/2 cup butter
1 cup packed brown sugar
2 tablespoon corn syrup
1 loaf Texas (*woot woot*) toast or any extra thick bread slices (about 12-15)
5 eggs
1 1/2 cups half and half cream
1/4 teaspoon salt
1 teaspoon vanilla
1 recipe syrup better
In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13x1). Spread to cover surface. Place 12 slices (or however many you can fit) in a single layer to cover the pan.
Mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread until all the mixture is gone. Cover and refrigerate overnight. Bake uncovered at 350 degrees for about 30 minutes. Remove from pan and serve. If not serving IMMEDIATELY, turn each slice over (this will prevent bread from sticking). Serve with syrup butter.
Makes 12 servings (hahaha....yeah right)
**MANDY'S NOTES**
First off, this does NOT serve twelve. I think six, is probably a more reasonable estimate. I fed this to the missionaries and between the two of them and the three of us there was half a piece of toast left.
Second...I didn't have cream OR corn syrup OR karo syrup. So I used whole milk in the egg mixture and used a little more butter and a little bit of water in the sugar/butter mixture.
Thirdly...I didn't think about this until the day off, so I made it about 4 or 5 hours in advance and then just put it in the fridge until it was time to bake. Still turned out delish.
And last but not least...I like this the best if you turn it over immediately after it comes out of the oven. This way the yummy yummy sugary goodness gets on both sides and you are not scraping toast off your pan. Oh yes, and PAM the heck out of the pan or else you will be sorry.
and now for reals last...make the syrup butter. Just do it, it really takes this dessert up a level.
SYRUP BETTER
1 1/2 cups butter
3 cups maple syrup
Melt together and serve over toast
(I halved this recipe and it was plenty for the batch)
*****both recipes from The Essential Mormon Cookbook by Julie Badger Jensen*****
CREME BRULEE FRENCH TOAST
1/2 cup butter
1 cup packed brown sugar
2 tablespoon corn syrup
1 loaf Texas (*woot woot*) toast or any extra thick bread slices (about 12-15)
5 eggs
1 1/2 cups half and half cream
1/4 teaspoon salt
1 teaspoon vanilla
1 recipe syrup better
In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13x1). Spread to cover surface. Place 12 slices (or however many you can fit) in a single layer to cover the pan.
Mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread until all the mixture is gone. Cover and refrigerate overnight. Bake uncovered at 350 degrees for about 30 minutes. Remove from pan and serve. If not serving IMMEDIATELY, turn each slice over (this will prevent bread from sticking). Serve with syrup butter.
Makes 12 servings (hahaha....yeah right)
**MANDY'S NOTES**
First off, this does NOT serve twelve. I think six, is probably a more reasonable estimate. I fed this to the missionaries and between the two of them and the three of us there was half a piece of toast left.
Second...I didn't have cream OR corn syrup OR karo syrup. So I used whole milk in the egg mixture and used a little more butter and a little bit of water in the sugar/butter mixture.
Thirdly...I didn't think about this until the day off, so I made it about 4 or 5 hours in advance and then just put it in the fridge until it was time to bake. Still turned out delish.
And last but not least...I like this the best if you turn it over immediately after it comes out of the oven. This way the yummy yummy sugary goodness gets on both sides and you are not scraping toast off your pan. Oh yes, and PAM the heck out of the pan or else you will be sorry.
and now for reals last...make the syrup butter. Just do it, it really takes this dessert up a level.
SYRUP BETTER
1 1/2 cups butter
3 cups maple syrup
Melt together and serve over toast
(I halved this recipe and it was plenty for the batch)
*****both recipes from The Essential Mormon Cookbook by Julie Badger Jensen*****
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