In honor of Family Week, we asked parents to share one of their student's favorite homemade dishes.
The following recipes will be made by Dining Services and served in the Gerber Center during Family Week on the date listed.
Lime Chicken Tacos (Sept. 24)
Submitted by Joelene Cochrane for Andrew Cochrane
2 lbs boneless, skinless chicken breasts
4 cloves garlic
1/2 cup chicken broth
1/4 cup lime juice
1/4 cup olive oil
1 tsp black pepper
1 tsp paprika
1 tsp salt
2 tsp cumin
1/2 cup cilantro (optional)
Soft flour tortillas
Shredded cheddar, salsa, guac or sliced avocado
1.Combine by whisking together chicken broth, olive oil, lime juice, minced garlic, finely chopped jalapeno, salt, pepper, paprika and cumin in a bowl.
2. Lay chicken in a single layer in a slow cooker and pour sauce over chicken.
3. Cook for 8 hours on low or 4 hours on high.
4. Using 2 forks, shred the chicken, keeping it in the sauce after cooking.
5.Toss with cilantro (optional).
6. Serve with soft flour tortillas, salsa, guacamole or sliced avocado, shredded cheddar cheese.
Side dishes: black beans, rice.
(This recipe can be adapted to cook in the oven instead of slow cooker)
Black Bean and Vegetable Burritos (Sept. 24)
Submitted by Amy Raczka for Emma Raczka
1 1/2 tablespoons olive oil
2 large garlic cloves, minced
1 cup diced red bell pepper
1 cup diced yellow bell pepper
1 cup diced zucchini (1/2"cubes)
1 cup peeled, diced butternut squash (1/2" cubes)
1 cup chopped red onion
2 teaspoons ground cumin
1 can ( 15 ounces) black beans, drained
1 cup (packed) grated hot pepper Monterey Jack cheese
4 flour tortillas (9-10 inch diameter)
4 tablespoons chopped fresh cilantro
Heat olive oil in heavy large skillet over medium-high heat. Add garlic and saute 30 seconds. Add bell peppers, zucchini, squash and onions; saute until crisp-tender, about 8 minutes.
Add cumin, stir and saute until vegetables are fully tender, about 2 minutes longer. Season with salt and ground black pepper to taste.
Place beans in large bowl: mash coarsely with fork. Add vegetables and cheese.
Spoon 1/4 of filling down center of each tortilla; sprinkle with 1 T cilantro. Roll up tortillas, enclosing filling and folding in ends. Place seam side down on baking sheet. Repeat with remaining ingredients.
Bake in preheated 350 F oven for 10 minutes until filling is hot and exterior is crisp. Serve with sour cream if desired.
Apricot Glazed Chicken Breasts (Sept. 25)
Submitted by Tricia Knutsen for Madison Knutsen
12 chicken breasts
1 pkg. dry onion soup mix
1 8 oz bottle French dressing
1 8-10 oz jar apricot preserves
Put the chicken breasts in a 9 by 13 inch dish. Combine ingredients and spoon over chicken. Cover and bake at 350 for one hour. Bake uncovered for last 15 minutes of the hour.
Sausage, Peppers and Bowtie Pasta (Sept. 25)
Submitted by Elizabeth Araque for Francesca Araque
Mild Italian sausage
Red, orange and yellow sliced bell peppers
Cook sausages on the stove top. Boil pasta.
Sauté peppers, onion, garlic, olive oil, salt, and pepper to taste.
Combine cooked pasta, sausage and peppers
Arroz con Gandules (Sept. 26)
Submitted by Susan Martinez for Carina Martinez.
Ingredients for 6 servings
½ small bunch fresh cilantro
½ small bunch culantro
¼ white onion, roughly chopped
¼ red bell pepper, roughly chopped
¼ green bell pepper, roughly chopped
4 cloves garlic
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ cup canola oil
10 pimento-stuffed spanish olives, thinly sliced into rounds
1 tomato sauce
2 teaspoons dried adobo seasoning
2 packets Sazón with culantro and achiote seasoning
1 can pigeon peas, drained
3 cups water
3 ⅓ cups medium grain white rice
To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers and garlic. Pulse until combined. Add the cumin and oregano and pulse a few more times to incorporate. The sofrito should have the consistency of a tapenade.
Heat ¼ cup of canola oil in a large pan over medium-high heat. When the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives, tomato sauce, adobo seasoning, Sazón seasoning, pigeon peas, and water, and stir to combine.
Bring the mixture to a boil, then add the rice. Cook for 15–20 minutes, until the liquid is fully evaporated and the rice around the edges of the pot looks dry.
Stir, then reduce the heat to low, cover, and cook the rice for another 30 minutes, stirring every 10 minutes, until the rice is tender and fluffy.
Serve warm alongside dishes of your choice.
Pea Pasta (Sept. 26)
Submitted by Sheila Anderson for Annika Rehberger
1 lb pasta (fusilli, rotini or gemelli)
1 lb frozen peas
2 T butter
1/2 cup nonfat cream
1/4 cup shredded Parmesan plus additional for serving
6 slices of lean bacon cooked until crispy
Salt and white pepper to taste
Cook the pasta in salted water. While pasta is cooking, Cook the peas until just warmed through.
Blend peas, butter, cream and Parmesan in a food processor until smooth. Season with salt and pepper to taste. Sauce should be loose. Add additional cream as needed.
Toss the pasta with the sauce and serve with crumbled bacon and Parmesan on top.
Kelly Noack, 309-794-7474