Cafe Rio Copy Cat Recipe

Ingredients

6 large Tortillas
Shredded cheese, Mexican blend
Cafe Rio Rice (see below)
Cafe Rio Pinto Beans (see below)
Cafe Rio Sweet Pork (see below)
Lettuce (NOT iceberg, use leafy green or Romaine)
Diced tomato, onion, and cilantro (pico de gallo)
Guacamole (see below)
Sour cream
Tortilla Strips (see below)
Cotija cheese, crumbled (or you can use Parmesan)
Cafe Rio Cilantro Ranch (see below)

 Cilantro Lime Rice

1 c. uncooked rice
1 tsp. butter
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Pinto Beans

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can pinto beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. 


Cilantro Lime 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 jalapeno (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)Use a food processor and blend all the ingredients well. Refrigerate.

Sweet Pork
(I love the pork but in the picture I used the beef that I make for the Mexican tacos.  It was awesome)
2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 can red enchilada sauce
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!

Guacamole
3 avocados
Red onion, chopped (about 1/4 c.)
2 cloves garlic, minced
1/2 bunch cilantro leaves, chopped
1 jalapeno, finely chopped (or to taste)
1 large ripe garden tomato (or 2 smaller tomatoes), diced
juice of 1 lime
4-5 shakes green Tabasco sauce
Kosher salt, to taste
Fresh cracked pepper, to taste

Pit avocados and mash in a bowl. If you like your guacamole kind of chunky (that's how we like it), coarsely chop with the side of a fork instead of using the fork to mash it straight down. Carefully stir in remaining ingredients until well mixed. That's it!


Tortilla Strips
Cafe Rio uses corn tortillas for this but I prefer flour tortillas.  Which ever you like they will work great.  Cut your tortilla in 1/4 inch strips and fry in canola or vegetable oil until light brown and crispy.  Remove from oil and place on paper towels to drain excess oil.  Sprinkle immediately with a pinch of salt.  Set aside.


Here is how to put it together.  I buy fresh tortillas that are not cooked yet but you can use your favorite flour tortilla. I quickly cook the tortillas in a skillet on the stove.  Then lay the tortillas on a baking sheet (or if you want to be just like Cafe Rio you can buy the aluminum pans at the store) and sprinkle with cheese.  Put into a 375 degree oven until the cheese melts.  Add the beans, rice and pork.

Then add the lettuce, pico de gallo, guacamole, sour cream, tortilla strips, Parmesan cheese and some cilantro leaves.  Serve with the dressing.

Pretzel Jello Salad

I know that jello is far from gourmet and that there are about a billion pretzel salad recipes out there, but this one is the absolute top in my book.  This stuff is more like dessert around our house.  I hope you like it in spite of its stereotype:) 

2 cups crushed pretzels

1 cube butter melted

1 cup sugar

1 (8 oz.) whipped topping or real whip cream

2 cups fruit of your choice

(In the picture I used blueberries and blackberries but my favorite combo is raspberries and huckleberries)

3 TBS sugar

1 (8 oz.) cream cheese

2 small packages of raspberry gelatin

2 cups boiling water

CRUST: Mix crushed pretzels, 3 TBS sugar and melted butter together in a small bowl.  Press into a 9x13 glass baking dish. Bake at 400 degrees for 5 minutes. Remove from oven and cool completely.

CREAM CHEESE LAYER: Mix softened cream cheese and 1 cup sugar.  add whipping cream.  Spread mixture over crust

GELATIN LAYER: Dissolve gelatin with 2 cups of boiling water.  Add fruit and let gelatin partially set.  Pour over cream cheese layer and chill until completely set.

Potato Salad

INGREDIENTS

• 3 pounds small red potatoes
• Kosher salt
• 1/2 cup mayonnaise
• 1/2 cup salad dressing
• 1 TBS apple cider vinegar
• 2 tablespoons mustard
• 3 chopped green onions
• 1/2 cup chopped fresh dill
• 1/4 cup chopped celery
• 4 hard boiled egg
• paprika

DIRECTIONS

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, salad dressing, mustard, apple cider vinegar, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. Dice 3 of the hard boiled eggs and add them to the bowl.  Leave one egg to slice and lay on top. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and green onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Arrange remaining sliced eggs on top of the salad and sprinkle with paprika.  Serve cold or at room temperature.

Spinach Salad with Poppy Seed Dressing

This recipe is one that I get asked about all the time.  The dressing is a favorite and really adds to the flavor of this super yummy salad!

Salad

6 ounces baby spinach, rinsed

1/3 cup of red onion, julienned

1/3 cup of thinly sliced button mushrooms

4 ounces of Swiss cheese, julienned

1/3 cup cooked and crumbled bacon

1/4 cup candied almond slices

For the salad combine all of the above ingredients.  To make the candied almonds put the almonds and 1 TBS of sugar in a small saute pan over medium low heat.  Stir continually until the sugar turns to a liquid substance and the almonds are lightly browned.  Remove from pan and cool.  For the bacon I cook around 4 pieces of bacon and then crumble.

Dressing

3/4 TBS poppy seeds

1/3 cup white vinegar

3/4 cup oil

1/3 cup sugar

1/4 cup grated onion

3/4 tsp salt

2 TBS prepared mustard

In a small bowl combine the poppy seeds and vinegar.  Slowly whisk in the oil.  If you add the oil to fast your dressing will separate.  Once you have done this add the rest of the ingredients and stir well.  Refrigerate until you are ready to use. You can toss the dressing with the salad but if you may have some left over serve on the side so that it does not get soggy.

Mexican Salad

This is such a simple dish but is one of my husbands favorite things I make.  There are a lot of components but do not let it scare you off.  You will love the outcome!

The first step is top get your beans going.

Seasoned Black Beans or Pinto Beans:

2 Cans Black Beans or Pinto Beans (do not drain)

1/2 tsp sugar

1 tsp ground cumin

1/2 tsp chili powder

1/2 tsp garlic powder

Combine all the ingredients in a saucepan and mix thoroughly.  Over medium high heat bring to a boil.  Once boiling cover and simmer for about 20 minutes over low heat.

The second step is to fry your tortilla strips

A lot of people use corn tortillas for this but I prefer flour tortillas.  Which ever you like they will work great.  Cut your tortilla in 1/4 inch strips and fry in canola or vegetable oil until light brown and crispy.  Remove from oil and place on paper towels to drain excess oil.  Sprinkle immediately with a pinch of salt.  Set aside.

The third step is to make your 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 jalapeno (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)Use a food processor and blend all the ingredients well. Refrigerate.

The fourth step is to cook your hamburger

My husband prefers hamburger but it is great with chicken or pork!

Brown 1 pound  of extra lean hamburger with 1 tsp salt, 1/2 tsp pepper, 1/2 tsp onion powder and 1/4 tsp garlic powder.  After hamburger is cooked thoroughly drain extra grease on paper towel.  

(I pour all of my meat directly on to the paper towel)

The fifth step is to cut up produce and assemble

In my spare moments I cut up one head of green leaf lettuce, dice tomatoes and grate some medium cheddar cheese.  Depending on what I have in the fridge I may also add some cut up avocado and olives.

Assemble your salad and enjoy!

Berry Salad

This recipe is one that is always on the table when we have large family get together's.  Summer is nearing and I am finally starting to find some good prices on berries....so enjoy!

This is the easiest salad you will ever make!  It is a family favorite at my husbands family reunions. Enjoy!

1 large package instant vanilla pudding

32 oz vanilla yogurt

16 oz whipped cream

48 oz. mixed berries (no strawberries)

Mix the vanilla pudding, yogurt, and whipped cream together.  Fold in frozen or fresh berries and voila!  If you use frozen berries make at least one hour ahead of time so that berries have time to thaw.

Chicken Caesar Salad

1 head of Romain lettuce, cleaned and torn into pieces

1 cup of grape tomatoes cut in half

1/4 cup freshly grated Parmesan cheese

2 grilled chicken breast

Croutons

Caesar Dressing

Croutons

Using day old bread, cut up 4-6 slices of white bread into cubes.  put cubes in a bowl and sprinkle with 3-4 TBS of olive oil, 3/4 tsp garlic salt, 1/2 tsp dried basil and 1/4 tsp of dried oregano.  Spread bread evenly onto a baking sheet and toast in the oven on 400 degrees until golden brown and toasted.

Grilled Chicken

Trim all of the excess fat and cartilage from your chicken breast.  Sprinkle both sides of the chicken with salt, pepper, garlic power, onion powder, and paprika.  Heat 2 TBS of olive oil in a saute pan and cook for about 3-4 minutes on each side or until the juices of the chicken run clear.  Remove from the pan and let rest for about 5 minutes, then slice.  This will keep the chicken moist and tender. 

Caesar Dressing

1 garlic clove minced

1/8 tsp salt

2 TBS fresh lemon juice

1 TBS mayonnaise

1 tsp Dijon mustard

3/4 tsp anchovy paste (optional)

1/4 tsp fresh ground pepper

4 tsp extra virgin olive oil

2 TBS Asiago cheese

Place garlic and salt into a medium mixing bowl and mash with a fork until it makes a paste.  Add lemon juice, mayonnaise, mustard, anchovy paste and pepper.  Slowly drizzle in oil while whisking continually.  Add cheese and whisk to combine.

Assemble your salad and enjoy!