Too Picky???

This is probably lame, but I just want to see what you all think about a few things. First, can we standardize the date when you have to commit to participating for each month. For example can we say that by three days after the exchange you have to commit to participating or not for the next month. I propose this only so we can take advantages of the sales all month and know how many to shop for. Second, if someone is going to participate in the exchange can we say that they have to add their name to the list themselves? This might sound particular, but this might eliminate people from dropping out once their names have been added to the list. It might not seem like a big deal if someone drops out after saying they are going to participate one month, but if meals are prepared early in the month and then someone drops out then we are stuck with extra meals. One meal might not be a big deal, but if several people drop out then there could be a big problem. I think that is why we have the list and have everyone commit each month. I also propose that the list be cleared on the day of the exchange, so everyone has to add their name rather than take it off if they don't want to participate.

November Menu

Please post what you will be making for November. Instead of just commenting, please come in and edit the post so we have the list all here on one page. Thanks.


Bobbi: BBQ Chicken Sanwich
Lisa: Honey Lime Enchiladas
Nanci : Spaghetti Pie
Carrie: Sunday Chicken (aka Italian Chicken)
Cari J: Sweet and Sour Meatballs
Savanna: Beef Empanadas
Erika: Chicken Taco Soup
Natalie: Crock pot chicken (now you know why I need the cooking group, cuz I repeat:))
Shannon: Pizza Pasta Casserole
Brandie: Chicken Cacciatore
Merrilee: Mexican Lasagna
Ku'uipo: Chicken pot pie

Chicken Sale

FYI- Fresh Market has fresh boneless skinless chicken breasts on sale for $1.59 a pound.

Another Cooking Group

I've been thinking about it and I don't mind setting up another cooking group if there are people out there that would like to be involved in a cooking group but don't want to have more than 10 people.

If you know of anyone that is interested, let them know that I will head up the group. I won't participate because I'm already participating in this group, but I don't mind starting up the blog and getting everyone organized.

So spread the word.

Thanks

Serving Size

So I have a question for you all? Do you think our serving sizes are too big, too little or just enough?

For my small family of four; my husband (who generally is a big-eater), myself (who is also generally a big-eater), my 2 year old daughter (who eats like a bird), and my 8 mo (who would eat like a pig if she had teeth but alas is stuck to pureed baby food); we don't eat 6 servings. I can cook a recipe for 4 servings and still have left-overs for Aaron the next day. Six servings is just way too much for my family, especially if you count one whole chicken breast as a serving.

I would love to hear what you think. Let me know how well your family does with 6 servings. I think that probably the majority of us don't need 6 servings, but again, I might be wrong. So let me know because if everyone thinks we are cooking too much then lets cut it down. That would be cheaper in the long run and I wouldn't feel so guilty if I finally threw away the leftovers after eating it for the third day in a row.

Final List

So, is our final number for November 11?

Cafe Rio Pork

This meal has a little work if you want to use the tortillas. If you don't want to use them the pork is still yummy in a salad or with store tortillas. We love to eat these with rice and beans. You can either do regular rice and plain beans or you can make "fancy" rice and beans with the recipe below. I love them with black beans and that is why I provided a can along with the pork. We also like to serve these with cheese, lettuce, tomatoes, sour cream and avacado. Depending on how much pork you like in your burrito there might be a lot left over. The cooked pork freezes really well. Just make sure to include some of the sauce when you freeze it so it isn't too dry when you reheat it. The rice and beans don't freeze very well. The texture changes and it comes out a little dry after being frozen.

Calories 327
Fat 5.7
Sodium 282.3 mg
Carbs 64.5 (sorry)
Fiber 2.4

Café Rio Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.(Kraft Zesty Italian Dressing has 2 grams of sugar per serving. I try to avoid dressings with sugar, but this is a very small amount. You're only using 8 ounces of the dressing per 5 pounds of chicken if you follow this recipe, so it should be fine, even for South Beach Dieters.)

Sweet Pork3lb. Pork Roast
16-oz. Chunky Salsa
1 Can Dr. Pepper
2 Cups Brown Sugar

Put pork in crock pot and fill half way with water. Cook 4 hours on high. Drain water, cut the pork in thirds. Mix together sauce (blend in blender) and pour on top of pork. Cook 4 more hours on low. Shred pork.

Café Rio Rice
4 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chilies—or equivalent fresh
¾ t salt
1 T butter
½ onion
2 c regular white rice

Blend cilantro, green chilies and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

BLACK BEANS
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro

TRES LECHE CAKE
6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract
Cream topping:
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream

To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside. (I used a smaller rectangle pan & a muffin tin, b/c I wanted individual cakes for presentation)
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.

Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.

To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.

Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Homemade Whipped Cream
2 cups heavy whipping cream
1 teaspoon vanilla extract
4 teaspoons confectioners' sugar

In a large bowl, using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks. Add the vanilla extract and confectioners' sugar and continue to beat until stiff peaks.

Next Month

Is the list to the left everyone who is going to participate next month?

Second Successful Attempt

Thanks to everyone for participating. I think we have a great variety of foods and I'm really excited to try them all.

With the busy holidays coming up, I figured I would post our next meal date now so that everyone has time to plan and prepare their meals. If you want to participate this month we will be having our next meal exchange on November 8th at 9:30am at my house.

I've looked ahead and it looks like we will probably meet December 6th and January 10if we decide to meet every 4 weeks. This will depend on how many people we have participating. So tentatively plan on those dates for the next several exchanges. I will let you know for sure the closer we get to those dates. If anyone has any imput please let me know.

Super Bean Burritos

1 cup brown or white rice (or 2 cups already cooked rice) 2 tablespoons olive oil 1 medium onion, diced 3 cloves garlic, finely minced 1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles) 1 teaspoon cumin Salt and pepper to taste 3 tablespoons tomato paste 2 cans (15 oz. each) pinto beans, drained and rinsed 1 1/2 cups water 1 (10 oz) package frozen corn or 1 can whole kernel corn, drained 6 green onions, white and green parts finely chopped 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 12 burrito-sized (10-inch) flour tortillas 2 cups shredded Monterey Jack cheese Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute. Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice. Heat tortillas in microwave for about 30-45 seconds or until all are warmed through. Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos. Serve warm immediately, with salsa and sour cream if desired — or, to freeze for later consumption, put the baking sheet of burritos into the freezer for at least 30 minutes, or until very cold so that they don’t come apart in the wrapping process. Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months. To reheat from frozen: Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot! User Entered Recipe
6 Servings
Amount Per Serving
Calories		905.5
Total Fat		25.6 g
	Saturated Fat	10.2 g
	Polyunsaturated Fat	3.2 g
	Monounsaturated Fat	10.5 g
Cholesterol		33.5 mg
Sodium		1,328.6 mg
Potassium		960.1 mg
Total Carbohydrate		135.5 g
	Dietary Fiber	17.3 g
	Sugars	0.9 g
Protein		34.4 g

Vitamin A	8.1 %
Vitamin B-12	5.2 %
Vitamin B-6	23.0 %
Vitamin C	15.1 %
Vitamin D	0.0 %
Vitamin E	12.0 %
Calcium	41.1 %
Copper	40.9 %
Folate	101.8 %
Iron	49.1 %
Magnesium	37.9 %
Manganese	101.9 %
Niacin	36.3 %
Pantothenic Acid	17.6 %
Phosphorus	62.2 %
Riboflavin	43.2 %
Selenium	77.6 %
Thiamin	71.8 %
Zinc