The BEST Copycat Rubio’s Fish Taco Recipe!

Ingredients

Corn Tortillas (10)

Breaded Fish sticks (12)

Cabbage, shredded (1/3 of a head)

Lime, cut into small wedges (4)

Rubios sauce:

1/2 cup yogurt, plain

1/2 cup mayonnaise

1/2 teaspoon cumin

1/2 teaspoon fresh dill, chopped or 1 teaspoon dill pickle juice

1/4 teaspoon cayenne

juice of 1 lime

1/2 teaspoon salt

1/2 teaspoon pepper

For the sauce: whisk together all ingredients in a bowl. Can be refrigerated up to 2 days in advance.

For the fish sticks: Cook them in the oven according to the back of the package. Once they are cooked in the oven grab a skillet and place 2 Tablespoons of vegetable oil in the bottom of it. Place the fish sticks (I used about 12 sticks) and using a spatula cut into small pieces and fry for a few minutes in the oil until fish gets a little crispier.

For the corn tortillas: Place a teaspoon of vegetable oil in the bottom of a skillet. Lightly fry each side of the tortilla in the oil. Place on a paper towel and pat off the grease. Repeat until all tortillas are done.

To assemble: Grab a tortilla and a couple spoonfuls of the cut up fish. Add some cabbage and then a heaping Tablespoon (or more) of the sauce. Serve with a few lime wedges.

Fruity pebble rice Krispie

melt 4T butter over low-medium heat, you don't want it to burn. (Then add 1 tsp vanilla) optional

Add 1 10 oz package mini marshmallows

Stir together and melt

5 cups Rice Krispies
1 c  fruity pebbles
1/2 of 10 oz bag mini marshmallow

press into a 9x13 wish that has been sprayed.

Artichoke Spinach Dip

Clean Simple Eats


Makes 16 servings
115 calories /8F/4C/6P

3 cups fresh spinach, chopped
14 oz artichoke hearts, chopped
1 c freshly grated Parmesan Cheese
1 c freshly grated part-skim mozzarella cheese
1/2 c nonfat, plain Greek yogurt
1/2 c olive oil mayo
1 c neufchâtel  cream cheese
1 T minced garlic
1 T lemon juice
salt and pepper to taste

Preheat oven to 375
Mix spinach artichokes Parmesan and 3/4 c of mozzarella chess together in a bowl, set aside.
In a separate bowl beat the cream cheese, yogurt, mayo, garlic, lemon juice, salt and pepper together. Add all of the ingredients to one bowl, and mix until well combined.
Pour into a greased 8x8 glass baking dish.
Sprinkle with remaining 1/4 c of mozzarella cheese. Bake for 20 mins. Serve with you favorite chips and veggies.

Roasted Asparagus

Asparagus
chopped onion
crushed garlic
sea salt
garlic pepper
avocado oil
balsamic vinegar

Cook for 18 mins at 400 and sire a fe times while in the oven

Cafe Rio Barbacoa Salad

Cafe Rio Pork Barbacoa

5-6 lb. pork roast
21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (I used hot)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper

Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. (I started my Pork Adventure at midnight and everything worked out perfectly for Sunday dinner at 6:00 pm.) After 12 hours, drain pork (retain liquid if you want sauce for burritos, simply mix with a can of verde enchilada sauce and away you go)Mix remaining ingredients until sugar dissolves. I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them. I also rinsed out the can with Dr. Pepper for more adobo goodness. My version had a fairly good kick to it, but if you LOVE hotness, then blend everything + 2 or 3 chilies in the blender. (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).

Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.

Take out roast and shred, add back into sauce and cook for 2 more hours. At this point the meat was so tender it practically shredded itself.

Cafe Rio Tomatillo Dressing

Do not skip this part, the dressing is my favorite part of the salad! Creamy and spicy and zesty, it is absolute heaven. I actually use leftover dressing for a tomatillo-cilantro salsa, this stuff makes regular, everyday corn-chips taste like exotic, savory treats. (Because we all know, corn is not exotic on it’s own.) If it can transform corn chips, just IMAGINE what it will do for your salad! Besides, it takes 3 minutes to put together.

1 pkg. Ranch dressing mix

3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime

Dump everything in a blender and blend until smooth. Refrigerate in air-tight container (or your entire fridge will smell like garlic and cilantro).

3 tomatoes, diced

1/2 bunch of cilantro, minced
1/2 sweet onion, minced
1 section of green pepper, minced
3-4 cloves garlic, minced
about 1/3-1/2 cup vinegar (use your best judgement)
salt and pepper

Mix it up really well and refrigerate. I put my pico in a Tupperware and shook it up really well right before serving to re-mix.

Now, invite some people over and get cooking! Do you remember how to put together the salad?

• Tortilla – you can make your own, mine came from a package.
• Cheese –it is a good idea to warm these two up so the cheese is a little melty.
• Beans – black or pinto (mine came straight out of the can, warmed in the microwave with a little garlic powder and green Tabasco sauce).
• Rice – don’t be stingy now!
• Pork – I am actually salivating while writing this post…
• Lettuce – Shredded Romaine, you want small enough pieces to get a little of everything on your fork
• Pico de Gallo – I like extra pico, so I give myself an extra scoop.
• Tortilla Strips – slice a corn tortilla into strips, brush with olive oil and salt and pepper and bake on a foil-covered sheet for 15-20 minutes at 350-ish.
• Creamy Tomatillo Dressing – I like to keep mine on the side so my lettuce doesn’t get too slobbery.
• This is really best served with a cold Dr. Pepper with a few slices of lime squeezed into it, but if that seems like Dr. Pepper overload, your beverage of choice will probably be fine.

chocolate chip Cookie

• 1/3 cup shortening (use the sticks)
• 1/3 cup butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 tsp vanilla

Beat on medium speed in mixer for at least three mins until light and fluffy

Add 1-2 cups chocolate chips (my very favorite are Guittard, but Ghirardelli works too)

Mix into dough

In a separate bowl, combine

• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp salt

Mix into the dough until just combined.

For best results, refrigerate for a bit until dough is cold and stiff.

Cook at 350ºF for 10 mins, or until just lightly browned on top.

These are amazing fresh out of the oven, saved for later, or frozen and eaten straight out of the freezer.

CREAMY TUSCAN TORTELLINI SOUP {QUICK AND EASY}

YIELD: 6 SERVINGS

CREAMY TUSCAN TORTELLINI SOUP 

PREP TIME 15 MINUTES

 

COOK TIME 15 MINUTES

 

TOTAL TIME 30 MINUTES

INGREDIENTS

•  1 tablespoon olive oil
•  1/2 cup finely diced onion
•  1 cup diced carrots (about 3 medium carrots, peeled)
•  3 cloves garlic, finely minced
•  4 cups chicken broth (I use low-sodium)
•  28-ounce can crushed tomatoes
•  1 teaspoon dried basil
•  1/2 teaspoon dried oregano
•  1/4 teaspoon dried thyme
•  1 teaspoon salt (I use coarse, kosher salt)
•  1/8 teaspoon black pepper
•  10 ounces cheese tortellini (see note)
•  1 1/2 cups milk
•  3 tablespoons flour
•  1 to 2 cans (15-ounces each) Great Northern, cannellini, or other white beans, rinsed and drained
•  2 cups cooked, diced or shredded chicken
•  2-3 cups lightly packed, torn or coarsely chopped fresh spinach
•  Freshly grated Parmesan cheese, for serving

INSTRUCTIONS

1. In a 6- or 8-quart pot, heat the oil over medium heat and add the onions and carrots. Cover the pot and cook/sweat the mixture, stirring occasionally, until the vegetables are tender, 3-4 minutes. Add the garlic and cook, stirring constantly, for about 30 seconds. 
2. Add the broth, crushed tomatoes, basil, oregano, thyme, salt and pepper. Bring the mixture to a simmer and add the tortellini. Cook for 2-3 minutes until the tortellini are mostly tender (they'll continue to cook for a few minutes in the next step). 
3. Whisk or blend the flour and milk together until smooth and add it to the soup, stirring constantly. Add the beans, chicken and spinach. Bring the soup to a low simmer and cook for 3-4 minutes, stirring occasionally, until slightly thickened and all the ingredients are heated through and the tortellini are tender. 
4. Serve with freshly grated Parmesan cheese on top, if desired. 

NOTES

Tortellini: I usually use the Kirkland brand refrigerated cheese tortellini from Costco. It comes in 22-24 ounce packages. This recipe calls for 10 ounces tortellini, but for a thicker, heartier soup, you can double the tortellini amount (same goes for the beans, as noted in the ingredient list). 

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Tamale Pie

2 cans of chili
grated cheese
1 pkg Jiffy corn bread mix
3/4 c water

Put chili in an 8" square pan, spread cheese on top.  Mix water with Jiffy corn muffin mix. Spread on top of cheese. Cook at 375 for 35 mins or until cornbread is lightly browned.

Note: can add onion, tomatoes, corn.....

Can top with sour cream

Chicken filled Biscuit Dumplings- MOM

10 dumplings
4-5 servings



1 can (10.5 oz) condensed cream of chicken soup
1 can (10.5 oz) condensed golden mushroom soup
1 1/4 c water
1/2 c chopped green pepper
2 T chopped onion or 1 tsp fried

DUMPLINGS:
 3 cans (5oz) undrained coned chicken cut up or 1 1/2 c cooked cubed chicken
1/4 c chopped celery
2 T chopped onion or 1 stp dried
1 tsp parsley flakes
1/8 to 1/4 tsp pepper
1 can (8oz) refrigerated fresh dough of buttermilk or country style biscuits- jumbo size.

In a large 3 quart saucepan, combine all ingredients except dumplings. heat, stirring occasionally, until bubbly.

Prepare  dumplings. Place sealed edges down in the the bubbling soup mixture. Spoon mixture over Cook on medium heat for 15-20 mins until dumplings are no longer doughy. Serve hot with soup mixture as sauce.

DUMPLINGS:

In a medium mixing bowl, combine all ingredients except biscuits, mix well.

Separate biscuit dough into 10 biscuits. Pat or roll out each to about a 4 inch circle. Place out 1/4 c chicken mixture on each circle. Wrap dough around mixture, firmly pressing edges to seal.

7up Jello Salad

PREP TIME: 20 MCOOK TIME: 20 MTOTAL TIME: 40 M

INGREDIENTS:

• 6 ounces Lemon Jello
• 2 cups Boiling Water
• 2 cups 7up or Sprite
• 20 ounce Can Crushed Pineapple, Drained Juice Reserved
• 3 whole Bananas, Sliced
• 1 cup Mini Marshmallows

Pineapple Pudding Mousse

• 2 tablespoons All-Purpose Flour
• 1/2 cup Sugar
• 1 whole Egg, Beaten
• 1 cup Pineapple Juice
• 3 tablespoons Butter
• 1/2 teaspoon Gelatin
• 2/3 cup Heavy Whipping Cream
• 1/2 teaspoon Pure Vanilla Extract

Garnish

• 1/3 cup Chopped Nuts
• 16 whole Maraschino Cherries or halves (Optional)

INSTRUCTIONS:

1. Combine lemon Jello and boiling water. Stir until jello is dissolved.
2. Add 7 up and stir until combined. Allow to cool for 10 minutes.
3. Stir in drained crushed pineapple, sliced banana's and mini marshmallows.
4. Pour Jello mixture into a 9"x13" pan or divide evenly into 10 individual parfait glasses. Cover and refrigerate for 2-3 hours.

Pineapple Pudding Mousse

1. Combine flour and sugar in a medium sized pan and stir in egg.
2. Slowly pour in pineapple juice while stirring until smooth.
3. Add butter and bring to a boil over medium heat while stirring constantly.
4. Boil for 3 minutes or until thickened.
5. Remove from heat and stir in gelatin until dissolved.
6. Allow to cool 15 minutes or until room temperature.
7. Beat whipping cream and vanilla in a cold mixing bowl at medium speed for about 1-2 minutes or until stiff peaks form.
8. Fold whip cream into pineapple pudding mixture until well combined.
9. Pour Pineapple Pudding Mousse mixture over the top of lemon jello.
10. Cover and refrigerate for 6 hours or overnight.
11. Garnish with chopped nuts and cherries if using and serve.

Knotted Rolls

Mom’s Knotted Rolls
yields: 3 dozen rolls

1/4 cup warm water
1 Tablespoon yeast
1 teaspoon sugar

Combine and let sit for 10 minutes or until it bubbles.

In bread mixer add:

3/4 cup sugar
1 Tablespoon salt
1 cup instant potato flakes
2 cups bread flour

In a saucepan, melt 3/4 cup butter and add 3 cups of milk. Heat and cool to warm so it won’t kill the yeast. Add all ingredients into bread mixer. Add 4 eggs (room temperature) and 6 cups of flour.

Dough will be sticky. Let rise for 1 hour. Roll out in a rectangle and cover with softened butter for plain or filling for orange rolls. Fold over into thirds and cut into 1 inch strips. Knot rolls and put onto cookie sheet (12 rolls to sheet). Let rise for 3 hours. Bake at 400 degrees for 8-10 minutes (or until very lightly browned).

Ingredients:

Flour

Sugar

Salt

Yeast

 (Saf yeast is the best you can find it at Shar’s in Mesa on Gilbert and Guadalupe)

4 eggs at room temperature

3 cubes/sticks of butter

Instant potatoes

3 cups milkwaterBosch or Kitchen Aid mixer

Instructions:

Combine:

1/4 cup warm water

( I use tap water, warm to me is pretty warm but you can still hold your hand under it)

1 tsp.sugar

1 Tbsp yeast

Combine but do not stir and let sit for 10 mins or until it bubbles.

(I put my yeast in a clear bowl so I can watch it better. The sugar will sink to the bottom and most of the yeast will sit on the top of the water and start to bubble up a little bit. You don’t want all your yeast to sink to the bottom if it does redo your yeast mixture.)

In the bread mixer add:

3/4  cups sugar

1 Tbsp salt

1 cup instant potato flakes

2 cups flour

In a saucepan:

melt 3/4 cup butter then add 3 cups milk. Turn stove down to low to warm the milk so it won’t kill the yeast. Add all ingredients into bread mixer and mix well.

After mixing, add 4 eggs (room temperature) and 6 cups flour.  Dough will be sticky.

Let rise for 1 hour. The dough will not rise a ton but you should notice it rise a little bit. Roll out in a rectangle and cover with butter. Fold over in thirds and cut in 1 inch strips. Tie rolls into a knot and put on cookie sheet (12 rolls per sheet)

Let rise for 3 hours. 

Bake at 400 degrees for 8-10 minutes or until lightly brown.

Here is my dough all rolled out and covered in melted better

PRESSURE COOKER LASAGNA SOUP {+ STOVETOP DIRECTIONS}

YIELD: 6-8 SERVINGS

PRESSURE COOKER LASAGNA SOUP

PREP TIME 15 MINUTES

 

COOK TIME 6 MINUTES

 

TOTAL TIME 21 MINUTES

INGREDIENTS

SOUP:

•  1 pound ground Italian sausage or ground beef
•  1/2 cup finely chopped yellow or white onion
•  1/2 cup diced carrots (about 2 medium carrots)
•  2 cloves garlic, finely chopped or pressed through a garlic press
•  3 cans (15-ounces each) crushed tomatoes (see note)
•  1 teaspoon dried basil
•  1 teaspoon dried oregano
•  1 dried bay leaf
•  1/2 teaspoon salt (I use coarse, kosher salt)
•  Pinch of black pepper (I use coarsely ground)
•  6 to 8 cups chicken broth (I use low-sodium) (see note)
•  8 to 12 ounces (3-4 cups) bowtie or rotini pasta or broken lasagna noodles (see note)

CHEESE TOPPING:

•  1 cup ricotta cheese or blended cottage cheese
•  1 cup mozzarella cheese (plus more for serving)
•  1/2 cup freshly grated Parmesan cheese
•  1/2 teaspoon dried basil
•  Pinch of salt and pepper

INSTRUCTIONS

1. For the cheese topping, stir together all the ingredients until well combined. Refrigerate until ready to serve. 
2. For the soup, select the sauté function on the pressure cooker and cook the sausage or ground beef, onion, carrots, and garlic, for 2-3 minutes, until the meat is no longer pink, breaking the meat into small pieces as it cooks. Drain any excess grease.
3. Add the crushed tomatoes, basil, oregano, bay leaf, salt and black pepper. Stir well, making sure to scrape up any cooked bits on the bottom of the pot. 
4. Add 6 cups of the chicken broth and the pasta and stir to combine. Give the bottom of the pot another good scrape (otherwise any cooked food on the bottom of the pot may alert the burn warning when the pressure cooker comes to pressure). 
5. Secure the lid and set the pressure cooker to cook on high. Use this formula for the cooking time (and read the note below): take the al dente cooking time on the pasta package, cut the time in half and subtract two more minutes. For instance, for pasta that cooks al dente in 12 minutes, the pressure cooker time will be 4 minutes. Round up for 1/2 minutes. 
6. When the cooking time is finished, let the pressure naturally release for 10-15 minutes (otherwise liquid may spurt out of the valve when releasing pressure). Manually release remaining pressure or let it naturally release all the way (pasta will be a bit softer if doing this since it will continue to cook a little as the pressure naturally releases). 
7. Stir the soup and add additional chicken broth to thin, if needed (I add about 1 to 2 additional cups). Serve the soup in bowls with spoonfuls of the cheese topping and additional mozzarella or Parmesan cheese on top.

NOTES

Pasta: I've used both bowtie (farfalle) and rotini in this soup with good results. You can also use broken lasagna noodles (don't use the no-boil lasagna noodles). The amount of pasta really depends on how thick and pasta-loaded you want the soup. I usually add the full 12 ounces and then thin the soup out, if needed, at the end with additional broth.

Pressure Release: if you know you are going to let the pressure naturally release all the way and maybe even have the soup sit on warm for a while, I would suggest a cooking time of just 1-2 minutes so the noodles aren't overly soft and mushy.

Tomatoes: you can sub out some of the crushed tomatoes for tomato sauce for a richer, slightly thicker soup.

Pressure Cooker Burn Warning: it's really important to scrape up any bits of cooked meat or other food on the bottom of the pot before pressure cooking. If your pressure cooker gives the burn warning quite often (and seems finicky), you might consider sautéing the meat, onions, carrots in a skillet on the stovetop before adding to the pressure cooker. 

Stovetop Directions: in a 6-quart pot over medium heat, cook the sausage or ground beef, onions, carrots and garlic until the meat is no longer pink (break the meat into small pieces as it cooks). Drain any excess grease, if needed. Stir in the crushed tomatoes, basil, oregano, bay leaf, salt, pepper, 6 cups broth and pasta. Bring to a simmer and cook for 15-20 minutes until the pasta is tender, stirring occasionally to prevent sticking. Add additional broth, if needed, to thin. Serve the soup in bowls with spoonfuls of the cheese topping and additional mozzarella or Parmesan cheese on top.

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