Cicken and Strawberry Salad

One of my favorite things about summer are berry salads. With Bountiful Baskets it's possible even on a SNOWY DAY like today! I know it's April, but what can I say, I live in IDAHO! Tonight I boiled and chopped the chicken, I think if I make this recipe again I will cook it in the skillet after I brown the almonds, that way it gets some of the sugary butter flavor on the chicken and maybe use a citrus rub on the chicken as well.

1/4 cup apple cider vinegar

1/4 cup sugar

1/4 cup vegetable oil

1/4 teaspoon paprika

1 dash Worcestershire sauce

1 tablespoon butter

1 tablespoon sugar

1/2 cup slivered almonds

1 quart strawberries, cored and sliced

1 head romaine, chopped into bite size pieces

4 chicken breasts, cooked and chopped

Mix together vinegar, sugar, oil, paprika, and worcestershire sauce. Cover and refrigerate 6 hours. In a skillet melt butter and sugar. Stir in almonds and cook until golden brown. Remove from heat and cool. Toss together strawberries, lettuce, chicken and almonds, mix with dressing right before serving.

Cafe Rio Dinner

Okay, so I know every recipe blog out there has Cafe Rio Pork, but it's pretty much a staple around here so I had to add it to my blog too! When we make Cafe Rio Pork, it has to include Cilantro Lime Dressing, Cilantro Lime Rice and Bean and Cheese Dip! We serve it with lettuce, salsa, sour cream, enchilada sauce, tomatoes, large and small flour tortillas. That way we are covered if we want a Pork Salad, Pork Burrito, or Pork Tacos!

For the Pork:

Large Pork Butt Roast (I usually shoot for 3-5 lbs because we like leftovers!)

1 can Coke 1 large can green enchilada sauce, divided

1 tablespoon cumin

1/2 cup brown sugar

Place pork roast, fatty side up in crock pot. Pour coke over roast. Cover and cook on low 5-7 or high 3-5 hours. At this point I trim the fat off the top and throw it out. Remove most of the liquid from the crock pot to a large measuring cup. Shred pork. Discard about 1/2 the liquid leaving about 1 cup. Add 1/2 large can of enchilada sauce, cumin and brown sugar to remaining liquid. Pour over pork, mix and continue cooking 30-60 minutes.

For the Rice:

2-4 tablespoons butter

2 1/2 cups rice

2 cans chicken broth

1/2 cup water

1/2 teaspoon cumin

1 1/2 teaspoon salt

4 tablespoons lime juice

4 tablespoons cilantro

Mix all ingredients in a rice cooker or pot. Cook until done. (I do it in the microwave, about 7 minutes on high, then I stir it and put it back in for 30-45 min at 50% power)

For the Dressing:

1 1/3 cup sour cream

3/4 cup mayonaise

1 packet dry ranch dressing mix

4 tablespoons enchilada sauce (from can above)

1 bunch cilantro

2 garlic cloves

1/8 teaspoon tabasco

4 tablespoons lime juice

Blend!

For Bean Dip:

1/2 cup cream cheese

16 oz. refried beans

5 drops tabasco

1/3 cup green onions, chopped

1 cup monterey/colby jack cheese

1/2 cup sour cream

1 tablespoon taco seasoning

1/4 cup parsley

1 cup cheddar cheese (on top)

Using a hand mixer mix all ingredients except cheddar cheese. Top with remaining cheese. Bake at 350* 20 minutes. This may sound like a lot of work to do all the sides, but really it takes less than an hour, and IT'S SO WORTH IT! This is the order I do it in:

1. Start Rice

2. Drain pork and mix sauce

3. Make bean dip and put in oven

4. Make dressing

5. Chop lettuce and tomatoes.

Chimichurri Steak Salad

I love chimichurri! The dressing on this salad is also used as a marinade for the steak after it has been cooked. I cut up the steak into bite size pieces before placing it on the salad. The raw garlic gave a nice bite to the dressing.

Steak
1 lb boneless top sirloin steak aprox. 3/4 in. thick
1/2 tsp salt
Chimichurri
1 cup chopped fresh parsley

1 cup chopped fresh cilantro (optional)
1/4 cup olive oil
2 tablespoons vinegar (I used balsalmic)
1/2 tsp salt
1 garlic clove pressed
1/4 tsp. ground cayenne pepper (optional, I didn't throw that in)

1 medium sunchoke (optional)
Salad
1 head lettuce, chopped
1 cup tomatoes diced

Heat grill pan over medium heat 5 minutes. As the pan heats rub steak with salt. Place steak into pan and cook 6-8 minutes on each side for medium doneness. As steak cooks prepare chimichurri by mixing together in a small bowl. Remove steaks from heat and top with 3 tablespoons chimichurri. Let stand 10 minutes. Thinly slice lettuce and cut tomatoes and place in a large bowl. Toss with remaining chimichurri sauce. Divide salad onto serving plates and thinly slice steak and arrange over top of salad.

yeild: 4 servings, calories per serving: 330

Recipe adapted from TPC 29 Minutes to Dinner

notes: This is one I won't double because 1 lb of steak will be plenty for my family. I plan on making some garlic bread to serve with this meal.