soda pop chicken

Easy recipe that's a favorite with the family. 

4 (3-4 oz.) chicken breasts

1 can of diet cola

1 cup of ketchup

1 tsp. of italian seasonings (optional)

1 tsp. of garlic powder (optional)

Mix the diet cola, ketchup, italian seasonings and garlic powder in bowl until well blended. Add chicken to a hot skillet and pour mixture over chicken. Bring to a boil and then reduce heat and simmer for 2 1/2 hours. Serve over brown rice with a steamed veggie on the side.

Eggplant Supper "Super" Soup

Don't let the "eggplant" part scare you - this soup is so good!! It actually reminds me of my favorite soup at Olive Garden, pasta e fagioli. Rick grew eggplants this year and I didn't have a clue what to do with them. I made eggplant parmesiana but it took forever. I found this recipe and Rick loved it so much he kept going back for more and asked me to make it again not even a week later! 

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 pound ground beef
• 1 clove garlic, crushed
• 1 pound eggplant, diced
• 3/4 cup sliced carrots
• 3/4 cup sliced celery
• 2 (14.5 ounce) cans Italian diced tomatoes, drained
• 2 (14 ounce) cans beef broth
• 1 teaspoon sugar
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup dry macaroni
• 2 teaspoons chopped fresh parsley
• 1/2 cup grated Parmesan cheese

1. Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.
2. Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. (I cooked mine a little longer until the eggplant was soft). Mix in parsley. Top with Parmesan chreese to serve.

Basil Chicken Stack-Ups

I've made this a bunch of times because it's so refreshing, tasty, easy and pretty healthy I think. I normally chop the basil up smaller than this and it's a good idea - it gets a little too strong when it's in chunks this big...

BASIL CHICKEN STACK-UPS

3-4 medium tomatoes

One 2 - 2 1/2 lb. purchased roasted chicken (I got a lemon pepper one this time - they're cheap and great for all kinds of chicken recipes!)

1 avocado, peeled, pitted, and sliced

1/4 cup extra virgin olive oil

1  medium lime, quartered (I've also just used lime juice I had in my fridge)

1/2 cup small fresh basil leaves

salt and cracked black pepper

1. Cut tomatoes into slices and chunks. Divide among 4 individual plates. Using 2 forks, gently pull chicken meat off bones, shred in large pieces. Discard bones and skin. Top tomatoes with chicken and avocado.

2. Drizzle with olive oil (I only use a teeny, not the whole amount they list). Squeeze juice from lime quarters over tomato, chicken, and avocado. Sprinkle with basil leaves, salt and cracked black pepper. Serves 4. 

Chicken Salad

1/2 cup Mayonnaise
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/8 tsp. Mustard
1 Tbs. Ranch Dressing Mix
1 Tbs. Minced Onion
1 (13 oz) Can Chicken drained
1/2 cup Diced Celery

Blend together mayo, garlic powder, onion powder, mustard and ranch mix. Add celery and onion. Flake chicken with a fork and add to ingredients. Mix well. Chill well before serving. Best if done a day ahead.

Raspberry Honey Butter...

YUMMY!!!

I just made this and gave some to the neighbors and got great reviews...

Equal parts of:
Honey
Butter

Raspberry seeded preserves...I just added enough until I liked the flavor. Not quite as much as the butter and honey. So good over scones, toast, fresh warm bread...oh the possibilities!

Coconut Cake

1 pkg. white cake mix
1 1/2 cups unsweetened coconut milk (I found this in the oriental section of the grocery store)
4 large egg whites
Beat together and pour into 2 round 8" cake pans
Bake at 350 for 22 minutes
Frosting:
3 1/2 cups powdered sugar
1/2 cup softened butter
1 tsp coconut extract
1 pkg (8 oz) cream cheese, softened
Frost cake and then press flaked coconut on top and sides. Very moist and yummy!

My Favorite Cafe Rio Recipes

These are ones that I have used and will use again. Enjoy!

Black Beans (I am sure you could use whatever beans you wanted)
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves minced garlic
1 tsp ground cumin
2 Tbsp olive oil
1 1/2 tsp salt
2 Tbsp cilantro
Combine in a sauce pan and heat through
I used 2 cans of beans and doubled everything, but the oil. They were good.

Pico de Gallo
3 tomatoes diced
1/2 bunch cilantro minced
1/2 sweet onion minced
1 section green pepper minced
3-4 cloves of garlic minced
1/4-1/3 cup of vinegar
Combine and refrigerate

Rice (This was so good and so easy!)
3 cups water
4 tsp chicken bullion
1/2 bunch cilantro
1 can green chilies
3/4 tsp salt
1 Tbsp butter
1/2 onion
3 cups minute rice
Blend cilantro, green chilies, and onion in food processor. Bring water to a boil and add all ingredients. Remove from heat and let sit.
I actually forgot to add the butter. It tasted so good, I probably wouldn't add it the next time.

Tomatillo Dressing
1/2 jalapeno (take out seeds)
2 cloves of garlic
2 tomatillos (remove papery skins)
1/2 bunch cilantro
juice of 1 lime
1 cup mayo
1 cup buttermilk
1 packet Hidden Valley buttermilk ranch
Combine everything in the blender. Allow several hours of refrigeration before serving.