Red Barn Cafe-

Life is hectic - Savor every Bite!








Saturday, October 25, 2014


Necessity is the Mother of Invention...sometimes applies to a nightly weekend meal. Grape Nuts Chicken tastes fried but isn't. I had a whoel box of GrapeNuts that no one was eating, leftover roasted Italian cauliflower, baked acorn squash a...nd fresh (yes, still) Duffields corn accompanied this delightful meal. Here's the recipe for the chicken- it's easy, too and only 4 ingredients.
Coconut oil spray, (found it where they sell Pam), 3 boneless chicken breasts (I cut them in half to thin them out), 1/2 cup mayonnaise (or plain yogurt), 1 cup of grape nuts, salt, garlic powder and pepper. Crush the GrapeNuts in a food processor. Coat the chicken with a little mayo, and dip in the crumbs. Spray a little coconut oil spray into a a casserole dish, place chicken in and spray tops. Season with garlic, salt and pepper. Bake in preheated 375 degree oven 15 min, turn and finish baking. Mine took about 25 min, depends on the thickness of the chicken. Served the chicken with Sky Valley Thai Peanut 
Sauce.
 
 

Friday, April 25, 2014

Chicken Thai Salad

I am officially banishing boring salads. You can too. Make this delicious, spicy, crunchy salad and you won't go back to plain old, plain salad again.
Ingredients:
Salad
  • 2 boneless cooked, skinless chicken breasts, shredded
  • 1 head Napa cabbage,  shredded
  • 1 large carrot, shredded
  •  
  • ½ cup chopped, fresh cilantro
  • ½ cup chopped, green onions
  • ½ cup chopped peanuts
Dressing
  • 2 cloves garlic
  • 3 chili peppers, chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons vinegar
  • 1 Tbsp honey
  • 1 lime, juiced
  • 1 tablespoon coconut oil
  • ½ teaspoon fish sauce
  • ¼ cup peanut butter
  • ¼ cup water
  •  
Mix dressing ingredients in a mini chopper and pulse until smooth. Mix salad ingredients and toss with dressing until well coated. Sprinkle top with peanuts, green onions  and cilantro. Chill before serving. Keep leftovers refrigerated for up to one day. Enjoy!

Tuesday, April 1, 2014

Spaghetti Broccoli casserole


½ lbThin Spaghetti
3 cupsFresh or Frozen Broccoli
1Medium Onion, chopped
½ lb slicedAmerican Cheese
1 cupLight Cream or Half & Half
2 cupsGrated Cheddar Cheese
1 TbspButter




Quick enough for a week night and enough to feed a crowd.




Directions:
Butter a 2 quart casserole dish. Cook broccoli in salted water until crisp tender and drain. Saute onion in the Tbs butter until translucent and soft. Cook the spaghetti until al dente and drain. Put spaghetti in casserole, top with slices of American cheese. Pour the half and half or cream over. Add the onion and the broccoli. Top with the shredded cheddar cheese. Bake in a preheated 350 degree oven for about 25-35 minutes until bubbly and lightly browned on top. Take casserole out of oven and let sit 5-7 min. *Note- because oven temps may vary, you may need to add 5 min to cook time.











Saturday, March 1, 2014

Crock Pot Italian Chicken in Wine



This may make you a hero at dinnertime. Tastes like you ordered out from an Italian restaurant.
Ingredients:
4
Boneless Chicken Breasts

1/4  cup
Balsamic Vinegar


¼ cup
Dry White Wine


2 cloves
Garlic, chopped


2
Sprigs Fresh Thyme


½ tsp
Dry Crushed Rosemary


½ tsp
Salt


½ tsp
Cracked Black Pepper


1 Tbsp
Olive Oil


1 Tbsp
Chopped Capers


8 oz.
Cleaned & sliced Baby Bella Mushrooms, or white button mushrooms


1 cup
Shredded Mixed Mozzarella/provolone Cheese

Directions:
Mix all the ingredients except the chicken and mushrooms together in a small bowl. Pour a little of the marinade in the bottom of the slow cooker. Add mushrooms and top with chicken, then pour the rest of the marinade over the chicken. Cook on high for 4 hours, remove the chicken and mushrooms and set aside. Add the liquid to a saucepan. In a small bowl mix together 1 Tbsp flour and 1 Tbsp water. Slowly add to the simmering sauce and whisk until thickened, about 5-8 min. Add chicken to slow cooker and spread out the cheese on the tops of the chicken pieces. Turn crock pot off and leave in with the the lid on until ready to serve. Serve the chicken and mushrooms over mashed potatoes or pasta and pour a little of the sauce over top. You can also pass some separately at the table.

Sunday, February 16, 2014

CrockPot Plum Pork with Cabbage and Mashed Cauliflower








1 2/3 lb Boneless Sirloin Pork Roast, fat removed
1 Tbsp Coconut Oil
4 carrots, peeled and chopped
1 Tbsp Hoisin Sauce (Chinese BBQ sauce)
1 Tbsp low salt Soy Sauce
1 Tbsp Siraccha (Chinese hot sauce)
1 tsp sesame oil (or peanut)
2 cloves garlic, minced
1 tsp salt
1 tsp pepper
1 Tbsp Rice Wine Vinegar
1 can Plums, pitted and drained
1 Tbsp honey
½ tsp ginger

 
 
In a large skillet, brown the pork on both sides in the coconut oil. Mix all the sdauce ingredients. Layer in the crockpot the carrots, pork and pour sauce over. Cook on high for 4 hours. Removes pork and shred or slice. Place back in crock pot to warm for 3o min and prepare the sides- mashed potatoes or mashed cauliflower and sautéed cabbage.

Mashed Cauliflower-
1 head cauliflower
2 Tbsp butter
1 tsp salt
1 tsp pepper
2-3 Tbsp milk
In a large pot cover cauliflower with water ansd bring to a boil. Vook until very tender (about 8-10 min) Drain and add back into pot. Add butter and milk, salt and pepper and mash over low heat with potato masher. OR combine in food processor until smooth.

Cabbage-
½ head cabbage sliced very thin. 2 Tbsp coconut oil, Saute cabbage in coconut oil until tender, Cover halfway through and simmer, this will help soften the cabbage.



















































Sunday, February 9, 2014

Quiche Lorraine Casserole

Ingredients:
1 TbspButter
1Onion, diced
10Eggs, whisked together
½ tspSalt
½ tspPepper
1 cupHalf & Half or Light Cream
2 TbspFlour
2½ cupsShredded Swiss Cheese
3 cupsShredded Potatoes, about 4 medium
6 slicesCooked Bacon, diced



Directions:
Melt the butter in a skillet and cook onions until soft- 3-4 minutes. Cool and set aside. Whisk together eggs, salt, pepper, half and half (or cream) and mix in flour. Add 2 cups of the shredded Swiss. Add onions, potatoes and stir in bacon. Grease a large round casserole with butter and add the egg mixture.
Bake uncovered in a preheated 375 degree oven for 45 minutes, then add the half cup of Swiss to the top. Bake an additional 15-20 minutes or until cheese is bubbly. Remove and let set for 5 minutes before serving.

Wednesday, January 22, 2014

Smoky Chipotle Bean and Pork Soup

This soup was so flavorful, it made it into winter rotation at our house.
Healthy and delicious.


ingredients-
2 smoked pork chops, sliced into 2" pieces
1 can Pinto beans, rinsed and drained
32 oz vegetable stock (I use Racheal Rays), plus 1 cup chicken broth or stock
1/2 cup sundried tomatoes, sliced
1 carrot, peeled and chopped
2 medium onions, chopped
2 cloves garlic, minced
handful baby spinach
1 tsp cumin
1/2 tsp oregano
1/2 tsp cracked black pepper
2 chpotle peppers from a can, plus a little of the sauce, chopped
1 tbsp. olive oil
1 Cup frozen corn, defrosted
Plain Greek Yogurt
Chopped cilantro
Tortilla Chip strips



Saute onion, garlic and carrot in olive oil in a Dutch Oven. Add cumin, orgegano and sliced pork and brown for a few min. Add stock and broth, beans, corn, tomatoes and bring to a boil. Simmer for 40 min, add spinach for 5 min. Let rest 5 min and serve with chopped cilantro and a dollup of plain Greek Yogurt. serve each bowl with a wedges of lime, adds a little brightness and zest. Pass the tortilla chips and crush them in the soup.