Tuesday, April 14, 2009

Cafe Rio! Yummy!

Delicious! This recipe makes so much, I freeze the chicken after shredding and cooling, then use it for burritos, salads, quesadilla's, or soups the rest of the week!
Food Storage Ideas: If you are stocking up on meet in your freezer, this recipe will work. You might now be able to get all the ingredients for the dressing but thats ok- still works well enough

Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Cafe Rio Pork Barbacoa-Amie's Fav
6lb Pork Loin
21oz Dr Pepper- can use coke but I think the DR Pep works best in this recipe- do NOT use diet
1 C Brown Sugar
2 Cloves of Garlic
7oz can chipotle sauce- remove chilies unless you want to burn the house down with your tounge!
6oz red taco sauce
1t. Dry mustard
1t. Cumin
1/2 t. Salt & Pepper

START THIS IN THE MORNING (or night before)
Cook the pork for about 8 hours then Place ingredients in the blender and then pour over pork loin in crock pot. Cook low additional 3 hours hours and then shred- cook another hour.

Café Rio Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.

Café Rio Rice
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Now Put it together

  • 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.

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