Red Barn Cafe-

Life is hectic - Savor every Bite!

Wednesday, April 8, 2015

Mexican Veggie Tamale Casserole

Im making these for my vegetarian tonight. You could also add shredded chicken (which I make in the crockpot, recipe at the end).


1 package small corn tortillas (about 12 in a package)
2 pouches Frontera tomatillo taco sauce (or use your fav)
1 onion, diced
3 cloves garlic, minced
2 tbs coconut oil (or vegetable oil)
1 can fire roasted tomatoes, drained
3 cups shredded monterey jack cheese, or half moneterey jack half with jalapenos)
1 cup salsa (I like 1 packet boil in Green Mountain Gringo)
1 packet/bag brown rice (remove from packet)
1 small can green chilis
1 can black beans, rinsed and drained
1 tsp garlic powder
1 tsp chili powder
1-2 tsp cumin (I actually used 1 Tbs because we love it)

Heat coconut oil in skillet until hot and add garlic and onions. Stir for 3-4 min until soft. Set aside. In a large casserole dish, pour in 1 packet of taco sauce. Lay as many tortillas to cover the bottom. Combine beans, tomatoes, rice and onions/garlic, chilis,  and seasonings. Add salt and pepper to taste. Layer on 1/3 of the filling. Add 1/3 of the cheese. Continue for 2 more layers. Top with remaining salsa and cheese. Bake in preheated 400 degree oven for 25-30 min until cheese is melted and bubbling.

To add chicken, I like to make it in the crockpot=or you can use shredded rotisserie chicken.
2 chicken breasts
2 tsp cumin
1 cup chopped onions
2 cloves garlic, minced
salt and pepper
1 tsp chili seasoning, I like chipotle chili
12/ cup taco sauce or cnchilada sauce
1 small can green chilis
combine and cook on high for 3 hrs, then shred.

Saturday, March 7, 2015

Winter Dinner

Nothing like comfort food or BBQ on a cold winter's night. This is both. Crock Pot Buffalo chicken, Creamy Baked Mac n Cheese and Cole Slaw.

Tuesday, January 27, 2015

Creamy Broccoli Soup

Creamy Broccoli Soup
There's nothing like a warm bowl of soup in the winter. Although limited (if any) cream is added, this soup is smooth and satisfying.

Makes 4-6 servings


2 heads broccoli, washed and trimmed
32 oz chicken or vegetable stock
2 cloves of garlic, minced
1 medium onion, diced
sea salt and fresh ground pepper
2-3 stalks celery, minced or chopped finely
3 Tbsp olive oil
1.2 cup half and half or light cream

for garnish-
1/2 whole grain baguette, cut into cubes
1 tbsp. olive oil
1 tsp garlic powder

plain Greek yogurt
1 Cup shredded cheddar cheese

In a Dutch Oven or large pot, heat olive oil until hot, add celery and onion, sauté for 3-4 minutes until soft. Add garlic and stir until fragrant- 2 minutes. Pour in stock and add broccoli. If stock does not cover broccoli, add a little more stock or water. Cover and bring to boil, simmer until broccoli is tender, about 30-40 minutes. With a hand stick blender, blend until smooth. OR- puree in a blender carefully, and do not fill until full, if necessary you can do this in two batches in blender. Add back to pot and stir in half and half, if desired. Season with sea salt and pepper- about 1 tsp of each.

For croutons- toss the bread cubes with the olive oil, place on a baking sheet and toast in 375 degree oven until browned and crispy, about 30-40 min., turning halfway.
Serve the soup with croutons, cheddar and a dollop of yogurt.

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 

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.
  • 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
  • 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.

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.
Boneless Chicken Breasts

1/4  cup
Balsamic Vinegar

¼ cup
Dry White Wine

2 cloves
Garlic, chopped

Sprigs Fresh Thyme

½ tsp
Dry Crushed Rosemary

½ tsp

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

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.