Cafe Rio Shredded Chicken (used at Ben & Brook's Wedding)

 2 lbs chicken

1/2 small bottle of zesty Italian dressing (I used kraft)

2 cloves of garlic minced

1/2 TBS Chili Powder

1/2 TBS Cumin

1 pkg dry Ranch mix (3 TBS)

1/2 c water

Cook in crockpot on low 4-6 hours; shred and put back In sauce in crockpot; serve (or can simmer in juices for 30 min to an hour for more flavor).

Chicken Tortilla Soup

 Serves: 8
1 cup of diced carrots
1 cup diced celery
1 cup onion, diced
1/2 teaspoon garlic powder or 1 fresh diced garlic clove
1/8 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
5 cans of chicken broth (15 ounce can)
1 can diced tomatoes (15 ounce can)
1 can Rotel tomatoes & chilies (10 ounce can)
1 package of taco seasoning (McCormick or such)
1 package of 10 ct corn tortillas (broken or cut into small pieces)
12 oz chicken meat, cooked & diced/shredded
 1 cup milk
12 oz Monterey jack cheese or Mexican Blend cheese shredded
Corn tortilla chips
Garnish with sour cream, avocado slices, cheese
Directions
1. Sauté carrots, onions, celery in oil with garlic, Salt & pepper until tender
2. Add chicken broth & boil
3. Add tomatoes, Rotel, taco seasoning, & chicken
4. Cut tortillas into small pieces and add to broth mixture
5. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring to keep from sticking
6. Reduce heat & add 8 oz of cheese. Simmer additional 10 minutes.
7. Add milk and simmer for another 10 minutes.
8. If thicker soup is desired, add more diced tortillas and let in incorporate into soup. 

Summer Salsa

1/8 c valasic sliced jalapeno pepper
1/4   bunch cilantro chopped
1 medium vidalia onion chopped
1 can  (10 oz) diced tomatoes with green chillies (ROTEL)
3 cans (14.5) diced  tomatoes
1/4 c. sugar
3/4 T lawry's seasoning salt or to taste
Combine and enjoy with tortilla chips

Tauna's Corn Salsa

1-16 oz bag of frozen corn (baby, sweet, white best) (or 2.5-3 cups)
1 small sweet onion, chopped (Vidalia)
1 large can of olives, chopped
1 red bell pepper, chopped (green changes the taste)
3-5 cloves of garlic, minced (to taste)
4 large avocados, peeled & chopped (add last)

Sauce
1/3 cup of olive or vegetable oil
1/4 cup lemon juice
3 tbs vinegar (rice, white, or cider)
1 tsp dried oregano
1/4 tsp pepper
1/2 tsp salt

Make sauce and toss all ingredients together except avocados. Chill for an hour or so. It is better if it is chilled and has sat for a while. Add avocados just before serving. Serve with tortilla chips.

Fajita stuffed chicken breast

Add to a frying pan, 2 tsp oil, 1 chopped green, red, and yellow bell peppers, 1 red onion. 1 tsp salt, 1 tsp pepper.  Saute till tender.  Put in bowl and add 4 oz cream cheese, 1/2 c. cheddar cheese, 1/2 . Monterrey jack cheese.  Stir together.
Take 3 chicken breast and slice in half to form a pocket.Then make a rub with 2 t. salt, 2 tsp. cumin, 2 tsp garlic salt, 2 tsp garlic powder.  and rub on both sides of chicken.  Then fill with mixture and fry in pan with a little oil for 5 minutes and turn and cook another 5 minutes until done.

stuffed burrito zucchni

cut zucchini in half lengthwise and scoop out seeds, put i pan and brush with 1 t. olive oil.  Then put 1 T. oil in frying pan add  1/2 c, red onions chopped. 1 red bell pepper .  Mix then add 1c rice, 1/2 c. of corn, I can of black beans,drained., 1 c. salsa,  2 tsp cumin, 1 T. chili powder mix.  1 chopped jalapeno.  Mix  pour in a bowl and add 1/2 c. chopped cilantro and 1/2 t. salt  fill zucchini cover with Monterrey jack cheese  Bake 400 for 20 minutes covered.Then add more cheese  Broil for 5-10 minutes add cilantro and serve.

baked cream cheese enchiladas

1/2 c. salsa
6.0z cream cheese
3 cups cooked chicken
1/3 c. sour cream
1 1/2 cups spinach
1 1/2 c cheese
Stir together spoon into corn tortilla shells .  Bake 350 30 minutes

Gina's Sweet Pork

Gina's Sweet Pork

4-5 lb pork loin
Spray bottom of crockpot with cooking spray
 water and cook on low for 12 hours.  Drain water and add:
1 c. brown sugar
1 tsp.. cumin
20 oz Dr. Pepper, coke or peps
1 lg bottle of La Victoria Taco Sauce
Cook on low 2 more hours.
Remove fat.  Shred meat.  Cook for 2 additional  hours.
It will be a bit soupy but you use tongs to take the meat out

Cafe Rio

Café Rio Creamy Dressing:

1 pkg Ranch Dip Mix

1 1/3 Cups Sour Cream

3/4 Cup Mayo

1 Bunch Cilantro

4 Tbs Salsa Verde

2 Cloves Garlic

1/8 tsp Tabasco

Juice of 1 Lime

Blend in Blender

Pork Barbacoa

4-7 lbs Boneless pork roast

5- 8 oz cans tomato sauce

1/2 cup brown sugar

4 cups Dr. Pepper

3 tsp. Pressed Garlic Cloves (or garlic powder)

4 tsp. Cumin

2-4 Tbsp Molasses

Pepper (to taste)

Combine all ingredients in bowl and mix.

Put roast in crock pot and pour sauce over.  Cook on high 6-7 hours.  Shred meat, return to crock pot with sauce and cook on low 1 hour.

mexican Casserole

1 lb. ground beef (browned)
1 lb. grated cheese
1 can refried beans
1 can enchilada sauce (always use Rosarita brand)
2 flour tortillas
Grease dish. Put 1 tortilla on bottom, then a layer of refried beans, hamburger, cheese, and half of the enchilada sauce. Repeat layers again. Bake at 350 for 40 minutes. Chop lettuce olives and tomato wedges to serve with casserole.

Crockpot: Cook on low for 3-4 hours

Rice Cooker Mexican Rice

1 cup rice (I used white long grain rice)
2 cups chicken broth
0.5 (6 ounce) can tomato paste
2 tablespoons butter
1/2 cup onion, diced small
1 garlic clove, minced
0.5 (4 ounce) can diced green chilies
1 dash pepper
1 dash red pepper flakes
cilantro or parsley, for color


1. combine all ingredients in rice cooker.
2. cook according to manufacturer instructions. (I just hit the cook button)
3. when cooking time finished let it sit uncovered for 3 minutes or so to thicken.
4. stir before serving

Rhett and I thought this was great tasting!

Super Easy Delicous Salsa

1 large can tomatoes (I use diced)
1 small can tomatoes (diced with the italian flavors like oregano, etc...)
1/2 yellow onion
1 bunch cilantro tops (cut off stems)
2 tsp. sugar
2 tsp. cumin
2 tsp. salt
2 tsp. pepper
3 cloves garlic
lime juice to taste (I use probably 1/4 to 1/3 cup)

Throw all ingredients into blender. Chill atleast 1 hour but overnight is the best! Enjoy

Fish Tacos with white sauce (Nicole's)

Make white sauce first so flavors can blend.

4 filets of flat white fish (talapia, sole)
4 T. bread crumbs (Nicole used saltines)
1 T. CUMIN
2 t. chili powder
1 T. olive oil
Mix bread crumbs, spices, and olive oil; lightly salt fish and coat with crumb mixture. Bake about 7 minutes @400. Broil 3 minutes to brown top.

Best when served with corn tortillas, cabbage, monterrey or pepper jack chees and cilantro. Spread tortillas with white sauce.

White Sauce1/2 c. plain yogurt
1/4 c. mayonaise
1/4 t. salt
1 T. cilantro diced
1/2 lime juiced
1/2 t. cumin
1/4 t. dill
1/4 t. chili powder
1/2 t. oregano
2 cloves garlic, pressed
Mix all together thin with water if needed to desired thickness.

Nicole' chicken enchilada's

Enchilada Sauce
2 T. oil
2 T. flour
2 T. chili powder
1 t. cumin
1 t. salt
1/4 t. garlic powder
8 oz. tomatoe sauce
1 2/3 chicken broth
Heat oil in a saucepan. Stir in flour and chili powder. Cook for 1 minute. Add all other ingredients. Bring to a boil and simmer 10 minutes.
Chicken enchiladas:
1/2 enchilada sauce
2 c. shredded chicken
1/2 c. green onions, chopped
3/4 c, monterey jack cheese, grated
3/4 c. cheddar cheese, grated
1/4. c. sour cream
1/4 c. fresh cilantro chopped
4 oz. can diced green chiles
Salt and pepper to taste
12 corn tortillas, softened in microwave
Combine all ingredients in a bowl. Spray med. casserole dish with Pam. Put a little enchilada sauce on bottom. Fill tortillas with chicken filling and lay side by side in dish. Pour the rest of the enchilada sauce over enchiladas. Sprinkle with more cheese. Bake 350 20 minutes or until hot. Serve with lettuce, tomatoes, sour cream, etc.

Elaine's Chaulpa

3 lb. pork roast
1 lb. pinto beans
2 cloves of garlic, chopped (or equivalent dry minced)
2 Tbsp. chili powder
1 Tbsp. ground cumin (optional, I use it)
1 small can green chilies
1 Tbsp. salt, or to taste

Put all ingredients into large crock pot. and cover with water. Cook over low heat, covered. Add water as needed. After 6 hours, remove roast, take out bones, break up meat and return to pan. Cook without lid until thick, about another hour.

Serve over corn chips, garnish with chopped onion, ripe olives, tomato, shredded lettuce, grated cheese, etc. Makes good burros too.

Add extra green chilies if you like hotter although canned green chilies are usually not hot.

Rhett's enchilada casserole

1 cup sour cream
1 can cream of chicken soup
1 can diced chilies
cooked chicken breast
1/2 c. milk
1 T. onion flakes
mix together and set aside.

Cut corn tortillas in strips and cover bottom of pan. Then spread 1/2 sauce and a layer of grated cheese. Repeat for a second time. Bake 350 for 40 minutes.

chili rellanos

Fresh chilis--roast under broiler or on the grill until all sides are brown and they have popped or cracked. Turn often. Then put chilies in a bag so they can steam and cool. When they are cool. Peel then make a slit and remove seeds.
Stuff chili with cheese sticks. Then dip in the following batter and brown on both sides.

It takes about 1 egg per chili. Separate egg and beat egg white until stiff. Fold in beaten yolk and 1 T. flour. Cover chili with lots of batter. Put in pan with a little oil and brown chilli on both sides.

Serve with a sauce. I just heated a can of Mexican diced tomatoes and added a chicken boullion cube. or you can make your own sauce using a can of diced or stewed tomatoes. First saute some onion, peppers, and celery (opt.),Then add the tomatoes, some garlic, salt and pepper, chicken boullion, and some crushed dried red peppers. Simmer.

Indian (Native American) Fry Bread

4 cups flour
1/3 cup powdered milk
2Tbsp baking powder
1 1/2 tsp. salt
Scant 2 cups of water

Mix together all ingredients except water. Gradually add water. Knead until firm. Ma.ke dough balls about baseball size. Roll out thin, fry in oil.

Mock Chili Rellenos

½ lb mild cheese grated
1 lrg can green chilies (whole)
½ lb jack cheese grated
1 (8 oz) can tomato sauce
2 eggs
1 can evaporated milk
2 Tbsp flour
Salt & Pepper
Garlic Powder
In a greased 9 inch pan, place a layer of green chilies on bottom of pan. (open chilies with finger and lay flat) Cover chilies with mild grated cheese. Add another layer of green chilies. Mix eggs, evaporated milk, flour together. Salt & Pepper mixture. Pour liquid over chilies. Bake 350 for 35 minutes. Remove from oven and add jack cheese. Pour can of tomatoe sauce over cheese. Sprinkle with garlic powder. Return to oven and bake for 10-15 minutes or until cheese melts. Let stand about 15 minutes until it sets.

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