Beef Noodle Bowl

BEEF NOODLE BOWL

Prep Time:10 min

Total Time:30 min

Makes: 4 servings, 2 cups each

1/2 lb. linguine, uncooked (1/2 of a one pound box)

3 cups broccoli florets (frozen worked fine for me)

3 carrots, peeled, sliced

2 tsp. oil

1 lb. beef sirloin steak, cut into strips

1/4 cup KRAFT Asian Toasted Sesame Dressing (I used a 1/2 cup)

1 Tbsp. teriyaki sauce

COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

~recipe from KRAFT FOODS~

Tuscan Garlic Chicken

Aaron had this once at Olive Garden and he asked me if we could try and find a recipe for it to make at home. Would you believe that Olive Garden has a recipe section on their website where you can even input how many servings you want and it adjusts the recipe? Awesome. We are trying this in a couple of weeks!

Tuscan Garlic Chicken

Serving Calculator (2-24 servings)

prep: hr(s) 15 min(s)
cook: hr(s) 30 min(s)

Ingredients

1 boneless, skinless chicken breasts
1/2 cup(s) flour, plus 1 tablespoon
5/16 Tbsp salt
11/16 tsp black pepper
11/16 tsp Italian herb seasoning
5/16 lb(s) curly or regular fettuccine
5/16 Tbsp garlic, chopped
5/16 red pepper, julienne cut
3/16 cup(s) dry, white wine
3/16 lb(s) whole leaf spinach, stemmed
3 oz heavy cream
5/16 cup(s) Parmesan cheese, grated

Procedures

- Combine 1½ cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.

- Dredge chicken in the mixture, shaking off any excess.

- In a large, nonstick, ovenproof skillet, add 3 Tbsp of olive oil – enough to coat – and sauté chicken in batches over medium-high heat for about two to three minutes on each side, or until golden brown and crisp. Add additional olive oil for each batch as necessary.

- When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 10 to 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.

- Cook pasta according to package directions. Drain and set aside until needed.

- While the pasta is cooking, heat 2 Tbsp of olive oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.

- Add remaining 1 Tbsp of flour and stir to combine.

- Next, add the wine and bring to a boil for one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the Parmesan cheese.

- Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra Parmesan cheese.

http://www.olivegarden.com/recipes/

Pork Barbacoa (Cafe Rio style)

I've seen this on a couple of blogs before and I cannot wait to try it. Pork Barbacoa is my favorite thing at the Rio!!!

Ingredients

• 2 tsp. crushed garlic
• 3 tsp. cumin
• 2 Tbsp. Molasses
• 2 cans tomato sauce
• 1 Cup brown sugar
• 2 cups Pepsi or Coke
  
• ½ tsp. salt
  

Mix ingredients together, place roast in crockpot. Pour 1/3 to ½ of the sauce over roast and cook on low until tender. Discard sauce when done and shred the meat. Return shredded pork to the crockpot and pour remaining sauce over pork. Stir & cook on low for 1-2 hours. To make burrito place pork, cheese, rice, and beans in a tortilla. (Costco has great uncooked tortillas) Top with creamy tomatillo dressing.

Creamy Tomatillo Dressing (Café Rio)
Ingredients

• 3 fresh tomatillios
  
• ½ cup light mayo
• ½ Cup buttermilk
  
• 1 ½ cups sour cream
• 1 Cup fresh cilantro
  
• garlic cloves crushed
• ¼ tsp Crushed cayenne pepper
  
• fresh lime juice ½ to 1 lime
• 1 tsp. cumin Green Tabasco to taste
• 1 ½ tsp. sugar Salt to taste
  

Combine all ingredients in a blender puree. Refrigerate for at least 1 hour.

from:

http://passtherecipebox.blogspot.com/2008/05/pork-barbaccoa-cafe-rio-style.html