Cafe Rio Lime Cilantro Rice

2 Tablespoons Butter
Pepper to taste
1 1/4 cups rice
Juice and zest from 2 small limes
2 1/4 cups chicken broth
2 Tablespoons cilantro
3/4 teaspoons salt
1/4 teaspoons cumin

In a skillet melt butter with rice. Add liquid and other ingredients. Bring to a boil, reduce heat,  cover and cook for 20 minutes or until rice is done.

Cafe Rio Creamy Tomatillo Dressing

1 packet buttermilk ranch dressing
1 cup Mayo
1 cup buttermilk
1 bunch cilantro
2 tomatillos, husked
1 jalapeño, take the rib and seeds out
Garlic powder, a few shakes
Juice from one lime

Blend mayo, buttermilk, dressing mix and garlic in a blender until blended and smooth. Dice up cilantro, tomatillos, and jalapeño and put into blender. Juice the lime and put juice in blender. Blend all ingredients until smooth and creamy. Chill for at least 30 minutes before serving.

Shared By: Natalie

Cilantro-Lime Vinaigrette Dressing

3 Tbsp vegetable oil

3 Tbsp olive oil
1/4 c. fresh chopped cilantro
2 Tbsp lime juice
2 cloves minced garlic
1 tsp sugar
1 Tbsp vinegar
1 small jalapeño, seeded & diced
Combine in blender or food processor.

Cafe Rio Pulled Pork

10 Minutes to Prepare

Ingredients:
31/2-4 lb pork roast
2 Tb brown sugar
1 tsp red cayenne pepper
2 tsp cumin
1 tsp salt
1 can coke
1 cup chicken broth
2 cloves garlic, minced
4 small onions, chopped
1 cup brown sugar

Directions:

Night before: Mix together brown sugar, cayenne, cumin, and salt. Rub on roast. Put in crock pot on LOW all night.

Next morning: Add coke, chicken broth, garlic and onions. Keep on LOW until ready to serve. About 1 hour before serving, shred roast and add 1 cup brown sugar. Use in salads, tacos, or burritos.

Serves 12

Scotcheroos

Ingredients:

1 c. corn syrup
1 c. peanut butter
1 (6 oz.) pkg. chocolate chips
1 c. sugar
6 c. Rice Krispies
1 (6 oz.) pkg. butterscotch chips

Directions:
In large saucepan, cook corn syrup and sugar over medium heat, stirring frequently, until mixture begins to boil. Remove from heat. Stir in peanut butter. Mix in cereal.Press in buttered 9x13 pan. Melt over hot (not boiling) water chocolate chips and butterscotch chips, stirring constantly until smooth. Spread over cereal mixture. Chill until firm, about 15 minutes.

Share By: Natalie

Chicken Enchilada

 

Ingredients:

Chicken pieces (2-3 breasts)

1 can of cream of chicken soup

1 can of green chiles

1/2 cup milk
1 cup sour cream
Cumin (like one or two teaspoons)
salt and pepper
Tortillas
Cheddar cheese

Directions:

Cook chicken.  Mix together all the other stuff.  Fill tortillas and bake at 350 for about 40 minutes.  Rip tortillas into pieces and mix all together for casserole style.  Same baking.  I would not put the cheese on until about 5-10 minutes before end of cooking time.

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Candy Bar Salad

Ingredients:

1-1/2 cups cold 2% milk

1 package (3.4 ounces) instant vanilla pudding mix

1 carton (8 ounces) frozen whipped topping, thawed

4 large apples, chopped (about 6 cups)

4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces

Directions:

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving. Yield: 12 servings (3/4 cup each).

Share By: Natalie