Cafe Rio Recipes

Cafe Rio Rice


6 c. water
4 t chicken boillion
4 t garlic minced
1/2 bunch cilantro
1 can green chilies
3/4 t salt
1 T butter
1/2 onion
3 c rice

 Blend cilantro, green chilies and onion together in food processor.
Bring water to boil and add all ingredients.  Simmer covered 30 min.

Black Beans
1 can black beans rinsed and drained
1 1/3 c tomato juice (or can tom. paste and water)
2 cloves garlic, minced
1 t ground cumin
2 T olive oil
1 1/2 t salt
2 T chopped cilantro

In skillet cook garlic and cumin in olive oil over med heat till can smell it.  Add beans, tom. juice and salt.  Stir until heated through.  Stir in cilantro just before serving.

Cafe Rio Dressing
1 buttermilk ranch dressing pkg (make as per recipe)
2 tomatillos
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1 jalepeno

Food processor to blend all ingredients

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 crock pot 4 hrs.  Shred meat and cook 1 more hour.

Easy Peach Cobbler

Ingredients:
1/2 cup butter
1 cup whole wheat flour
1 T baking powder
pinch of salt
2 cups honey, divided (I think you could use less, like 1 1/2 cups total)
1 cup milk
4 cups fresh peach slices (I have also used frozen)
1 T lemon juice (optional)
ground cinnamon or nutmeg

Preparation:
* Melt butter in a 13X9 inch baking dish.
* Combine flour, baking powder and salt;  add milk and half the honey, stirring just until dry ingredients are moistened and everything is combined.  Pour batter over butter (do not stir).
* Bring remaining honey, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir).  Sprinkle with cinnamon and/or nutmeg.
* Bake at 375 for 40-45 min or until golden brown.  Serve warm or cool.

My favorite quiche

2 T olive oil
1 onion, diced
1 cup baby spinach
3 eggs
1/2 cup milk
1 cup cottage cheese (or ricotta)
1/2 t salt
dash cayenne pepper (or black pepper)
1/2 cup shredded cheese
3 slices bacon, cooked and crumbled (about 2 T)

Preheat oven to 375.  Spray a 9-inch pie plate with nonstick spray.
Heat the oil in a large nonstick skillet over med-high heat.  Add the onion and cook, stirring occasionally, until tender, about 5 min.  Add the spinach and cook, stirring, until the spinach is wilted and any liquid is evaporated, 2-3 minutes.
Whisk the eggs in a large bowl until lightly beaten.  Whisk in the milk, cottage cheese, and bacon until well combined.
Pour into the prepared pie plate.  Bake until the top is golden and a knife inserted into the center comes out clean, 35-40 min.  Let stand 10 min before cutting.

I don't remember where I found this recipe, but it is good!  I double it and bake in a 9 by 13 pan.

Ramen salad

For our size family (and to take to picnics or whatever) this is what I do:

3 pkgs ramen, any flavor
1-2 bags coleslaw mix, or you can shred up a small head of cabbage and some carrots
cooked shredded chicken, or canned chicken (if desired, or if using as a main dish)
a couple green onions, to taste
if I have them, sesame seeds or almond slivers or chopped peanuts

Remove ramen seasoning packets and throw away.  Crush the ramen into small pieces and put in a big bowl.  Add shredded cabbage.  I use about equal parts cabbage and ramen, or maybe a little more cabbage.  Add a can of chicken or a couple of shredded cooked chicken breasts or thighs.  Chop a few green onions and add in there.  Add seeds or nuts if using.

Dressing:
I use the Asian salad dressing on the Pampered Chef container called "Measure Mix 'n Pour".  This is the BEST dressing, and I always get mega compliments on it.  I also use this dressing on spinach salad.  The ingredients are:
oil, soy sauce, rice vinegar, ginger powder, pressed garlic, sugar
I can't tell the measurements because they are on the bottle, sorry!!

Pour enough dressing to coat as you like it.  Enjoy!