Wednesday, October 22, 2008

Erin's Cafe Rio Recipes

Café Rio Chicken
5 lbs chicken breasts
1 small bottle kraft Italian dressing
1 T. Chili powder
1 T. Cumin
3 cloves garlic-minced
Cook all together in crock pot on high for 4 hours. Shred meat. Cook 1 more hour.

Sweet Pork
3-4 lb roast (pork shoulder or loin - don’t trim the fat. Salt and pepper and brown each side in a pan.)
Fill crock pot ½ way with water. Add roast.
Cook on high 5 hours. Drain water - cut into 4 large pieces.
16 oz salsa
1 can coke
2 c. sugar
cook 3 more hours on high - shred.

Café Rio Dressing
1 buttermilk ranch packet (make as per recipe)
2 tomatillos
½ bunch cliantro
1 clove garlic
1 lime, juiced
1 jalepeno
Use food processor or blender to blend well.

Café Rio Rice
Blend the following in food processor or blender
½ bunch cilantro
1 can green chilies
½ onion
Add the following:
4 cloves garlic minced
4 tsp chicken bullion
3/4 tsp. Salt
1 T. Butter
Juice from one lime

Bring to boil the amount of water. Rice directions call for when using 3 c. uncooked rice. When water boils add all the ingredients and rice. Stir to combine - simmer covered for 30 minutes. If you use bullion cubes stir until they dissolve before you cover and simmer.

No comments: