Cafe Rio Recipes

from Heidi Grant...

Café Rio Chicken

5 lbs boneless, skinless chicken thawed
1 sm bottle Kraft Zesty Italian dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves minced garlic

Mix all ingredients except the chicken in a bowl. Place chicken on bottom of a greased crockpot.
Pour mixture in bowl over the top of chicken. Cook on high 5-7 hours. Shred chicken with a fork and reserve juice to pour over chicken when serving.

Café Rio Pork
Serves 15-18
6 lbs of boneless pork roast
2 cans El Pato (Mexican style tomato sauce)
1 cup brown sugar
4 cans tomato sauce

Place pork in slow cooker with 1/2 cup water. Cook pork roast until it falls apart on Low for about 6 hours. Shred pork and discard drippings. Add tomato sauce and brown sugar and cook for 2 more hours on low.

Café Rio Lime Rice

2 Tbsp butter
1 yellow onion, chopped
4 cloves minced garlic
6 2/3 cup water
8 tsp chicken bullion (7 cubes)
½ bunch cilantro, chopped
2 tsp cumin
1 Tbsp lime juice
½ tsp salt
3 cups long grain rice

Sauté butter, onion, and garlic.
Boil everything else except rice in a large pot.
Add onion and garlic—then add rice. Cover and simmer.

Tomatillo Creamy Café Rio Dressing

1 package Hidden Valley Buttermilk Ranch mix
1 cup buttermilk
1 cup mayo
2 tomatillos (peel outer skin layer)
1 clove minced garlic (1 tsp of pre-packaged stuff)
1/3 bunch cilantro, chopped
½ tsp lime juice
1 sm jalapeno (seeds removed)

Put all ingredients into a blender. Add extra mayo if dressing is too thin. Refrigerate.

Café Rio Pico de Gallo

4 fresh tomatoes, chopped
1 white onion, chopped
¼ bunch cilantro, chopped
2 cloves minced garlic
½ tsp lime juice
1 tsp salt
1 tsp pepper
Mix all ingredients.

Peanut Curry Chicken and Rice

Courtesy of Rachael Ray!

Serves 4
- 1 cup Jasmine Rice
- 1 small bunch scallions, coarsely chopped
- 1 1-inch piece ginger, peeled and grated (I used dry ginger and did about 1 tsp to taste)
- 2 large garlic cloves, pressed/mashed
- 1 small red chili pepper, seeded and chopped
- 1/2 cup cilantro leaves (about 2 handfuls)
- 2 rounded TBSP curry powder
- 1 1/2 cups chicken broth, plus additional splash, divided
- 1 TBSP veg. oil
- 4 chicken breasts or 1 1/2 pounds tenders, cut into bit-sized pieces
- 1/3 cup chunky peanut butter (I used regular and it turned out fine)
- 1 cup Greek-style yogurt

Prepare rice according to package directions.
While rice cooks, combine scallions, ginger, garlic, chili pepper, cilantro, curry powder and a splash of chicken broth in a small bowl and process into paste (food processor).
Heat a large skillet over medium heat with oil. Add the chicken to the pan and brown for 2-3 minutes. Add the spice paste and stir for 1 minute to combine. Add the peanut butter to the pan and whisk in the broth. Bring to a bubble and whisk in the yogurt; lower the heat and simmer for 7-8 minutes. Serve over rice.

Very Yummy!!!