Cafe Rio Burrito

Serve Café Rio Pork, Cilantro & Lime Rice, and Tomatillo Ranch Dressing with Lettuce and rolled inside of a Tortilla. They are also good on top of a tortilla or with chips as a salad.
Also good with:
Salsa
Black Beans
Corn
Guacamole

Cafe Rio Pork

3 to 4 pounds bone-in pork roast
1&½ cans coke
7oz can chipotle chiles in adobo sauce
(use only the sauce)
1tsp. dry ground mustard
1 tsp. cumin
1tsp minced garlic
Place pork in crock-pot and add all dry ingredients. Dump can of chiles into a strainer over roast. Rinse can and chiles with coke. Cook on high for 4-8 hours or until pork shreds very easily. Shred and leave in sauce.

Cilantro & Lime Rice

Cilantro & Lime Rice:
1c rice
2c water
3 chicken bouillon cubes
½ tsp. dried onion
¼ bunch of cilantro(chopped)
1TBS oil

1 fresh lime

Bring water to boil, add rest of ingredients and cook rice. Add juice from lime. Mix well and serve.

Instant Cilantro & Lime Rice:
1c instant rice
1c water
1 chicken bouillon cube
½ fresh onion, chopped
½ bunch fresh cilantro (chopped)

1TBS butter (optional)

1 fresh lime

Sautee onion and butter. Add water and bouillon cube, bring to boil. Add rice and cover 5 minutes on no heat. Stir in cilantro and juice from lime.

Tomatillo Ranch

1 envelope buttermilk ranch dressing
(generic is fine)
1c milk
1c mayo
½ bunch fresh cilantro
2 tomatillos
1 serrano pepper with seeds removed

Blend all ingredients in blender until it reaches a dressing-like consistency. Refrigerate overnight for best results. Also good with sour cream instead of milk and mayo.

RS Potatoes

1 pkg. Frozen Hashbrowns*
1/3 cup Chopped Onion
1 cup (10 oz.) Cream of Chicken Soup
1 cup Sour Cream
½ cup Butter (melted)
½ cup Cheese (grated)
(and some cheese for top)

Preheat Oven 350*F
Mix all ingredients.
Spread into 9x13 pan.
Sprinkle top with Shredded Cheese
Bake for AT LEAST 30 minutes at 350*F
(or until onions are fully cooked/no longer crunchy)

*or 6 boiled potatoes

Chicken Stuffing Skillet

Chicken Breast (cut into cubes)
Chicken Broth (or water)
Onion, chopped small
2 stalks Celery, chopped small
Butter (½ to ¼ cube)
Instant Stuffing mix (6 servings)
Salt and Pepper
2 Chicken Gravy Packets

Place Chicken in Hot frying pan.
Salt and Pepper and stir to cook chicken pieces on all sides.
Add Onion, Celery and half Butter required for Stuffing.
Sauté until Chicken is no longer pink in the center.
Add remaining Butter and Chicken Broth or Water.
Bring to boil.
Add Stuffing Mix, cover, and remove from heat.
Let sit for 5 minutes, fluff with fork.
Prepare Gravy to package instructions.
Serve Gravy over Chicken and Stuffing and Mashed Potatoes.

Cheesy Garlic Mashed Potatoes

Potatoes
1 TBS Garlic (crushed)
Butter (about ¼ cup)
Salt and Pepper
Cheese (shredded)

Boil or Cook potatoes in pressure cooker.
Drain off liquid immediately.
Add Butter and Garlic
Mix and Mash with electric mixer.
Salt and Pepper to taste.
Stir in Shredded Cheese.

Sweet and Sour Meatballs

Sweet and Sour Sauce:
¾c. Brown Sugar
½c. Vinegar
2tsp. Mustard
½c. BBQ Sauce
2tsp. Worcestershire Sauce
Add all ingredients to sauce pan and mix.
Simmer 5 min. to thicken.

Place cooked meatballs and sauce into CrockPot.
Cook until warm through
(low 3 hours)

Serve over Yummy Rice.

Sweet and Sour Chicken

Sweet and Sour Sauce:
¾c. Brown Sugar
½c. Vinegar
2tsp. Mustard
½c. BBQ Sauce
2tsp. Worcestershire Sauce
Add all ingredients to sauce pan and mix.
Simmer 5 min. to thicken.

Marinate Chicken in Sauce overnight.
Heat Skillet on high heat.
Add Chicken one at a time to skillet.
Brown Chicken on one side and turn.
Turn heat down until liquid barely bubbles and cover.
Cook until Chicken is no longer pink in the middle
(if chicken is cooked too long it will be dry.)

Boil remaining sauce in separate pot for at least 5-10 min.

Serve over Yummy Rice

French Dip

Roast
Oven Bag (optional)
Dry Italian salad dressing mix
Au Jus Seasoning Packet

Place Roast in oven bag
Pour dry Italian dressing mix over roast
Close oven bag with twist tie
Shake to coat roast with Italian dressing mix
Place in crock pot
Cook on HIGH for 3 hours
Remove oven bag from crock pot
Place in fridge on/in plate/bowl overnight
Open oven bag and remove roast
Pour Au Jus Seasoning packet into meat drippings
Add water as instructed on packet (2cups),mix
Slice Meat AGAINST grain
Place meat back into oven bag with Au Jus mixture
Close oven bag with twist tie
Place back in crock pot
Cook on low for about 3 hours
Serve on roll with Au Jus dipping sauce on side

London Broil with Garlic peppers onions and mushrooms

London Broil Marinade/Cooking Directions:

1 London Broil (2lbs or more)
1 can soda pop (NOT root beer)
¼ cup soy sauce
1 tsp ground cumin
1 tsp crushed red pepper
1 tsp Crystal Sauce

Pour soda into mixing bowl
Add each ingredient slowly
Stir mixture thoroughly
Place meat 1-gal ziplock bag
Pour mixture over meat
Marinate at least 3 hours
Pre-heat Grill to medium-low heat
Cook 10 min. on each side for med rare
Let stand at least 5 minutes before slicingSlice at an angle, across the grain

Garlic peppers onions and mushrooms:

Slice vegetables into bite-sized pieces
Melt ½ Cube Butter in pan
Add 1 TBS crushed garlic
Stir until butter and garlic are mixed
Add onions
Sprinkle salt to onions
Sautee until onions begin caramelizing
Add peppers
When vegetables are almost done add mushrooms
Cook until vegetables are desired doneness
Salt and pepper to tasteServe

BBQ Chicken

BBQ Sauce
Chicken Breasts (boneless skinless)

Marinade chicken in bbq sauce overnight.
Place Frying pan on HIGH heat.
Once hot, place chicken in pan one by one.
Once all chicken is in pan, turn pieces with tongs one by one (chicken should be browned on the one side).
Once chicken is browned on both sides, cover and turn heat down to LOW.
Slow cook like this until chicken is no longer pink in the middle.