Sunday, September 27, 2009

Cafe Rio Salad

Barbacoa Pork (Cafe Rio style)
4 to 8 pound pork loin or roast
21 oz. Dr. Pepper
1 cup brown sugar
3/4 cup white sugar
3 cloves of garlic, minced
7 oz. can chipotle chiles in adobe sauce
6 oz. red taco sauce (medium or mild)
1 tsp. dry mustard
1 tsp. cumin

Directions for pork: Cut your pork in about 4 or 5 large chunks. Fill the crock pot half way with water. Cook in the crock pot on low for 10 to 12 hours. After your pork is nice and tender, drain the water from it. Add the sauce, put the pork back in the crock pot for 4 to 6 hours. It will literally fall apart when you are ready to serve it.

directions for the sauce: Let the brown & white sugars dissolve in a bowl with the Dr. Pepper. Add the garlic, taco sauce, dry mustard, and cumin. IF WANT IT YUMMY WITH A LITTLE KICK: put the entire can of chipotle adobe sauce in with the Dr. Pepper mixture. Then either strain it as you pour it onto the pork or scoop out the huge chiles. IF YOU WANT IT (Arse) KICKIN' SPICY: Leave the chilies in while you cook it for the last 4 to 6 hours and scoop them out when your ready to serve it.

Cilantro Rice (Cafe Rio style)
3 cups water
4 tsp chicken bullion
1 tsp cumin
4 cloves of garlic
1/2 of a yellow onion
1/2 bunch of cilantro
1 can (4oz.) green chilles
3/4 tsp salt
1 Tbs. butter
3 cups Jasmine rice (or reg. rice - not 5 minute rice), uncooked

Directions: Get you water boiling, add the cumin, salt, and bullion to the water. I put the garlic and onion in the food processor so they were chopped up fine. Chop up your cilantro, add it and the remaining ingredients. Turn the heat down to simmer. Cover and cook for 30 minutes or until rice is done.

Cilantro Tomatillo Dressing
1 pkg. Ranch dressing mix
3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime

mix everything in your blender and refrigerate. 

Pumkin Pancakes and Apple Cider Syrup

Pumpkin Pancakes
1 cup flour
1 Tbs. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp ground cinnamon
2 eggs, separated
1 cup milk
1/2 cup solid pack pumpkin
2 Tbs. oil
Mix dry ingredients together in a bowl, set aside. Whisk egg yolks, milk, pumpkin, and oil in a separate bowl. Stir wet mixture into dry ingredients until moistened. In a mixing bowl beat egg whites until soft peaks form; fold into batter. Pour onto hot grease griddle & enjoy!
yield: 8 - 12 pancakes. Serve with Apple Cider Syrup
Apple Cider Syrup
1 cup water
1 cup apple juice or cider
1 Tb. lemon juice
1/2 cup sugar
2 Tb. corn starch
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. allspice
1/4 tsp. salt
Combine dry ingredients and mix well. In a sauce pan heat water, apple juice or cider, and lemon juice. Slowly add dry ingredients, stirring as you add. Bring to a boil. Boil for 1 minute. Lower heat & simmer until desired thickness. Serve immediately. Leftovers can be stored in the fridge & reheated in the microwave.  

Friday, September 25, 2009

What you Need
Flour tortilla's
Grated Cheese
Fried Hamburger
Herdez Salsa or any salsa, really (I used mild and mixed in a little of the medium)

What you Do

Fry your hamburger, drain grease, Pour on whatever salsa you like....butter you tortilla and put on griddle, put some of the meat mixture and some cheese...fry till lightly browned and crispy.....and EAT! wE PUT ON SOME eL pATO before we dig in.......but pretty simple.....and yummy!

My request
Cafe Rio Salad
Pumpkin Pancakes with Apple Cider Syrup
Taco Soup

Sunday, September 20, 2009

Creamy Chicken Enchiladas

I'm too lazy to type the whole recipe again, but click HERE to go to our family recipe blog for the details. I've tried a dozen enchilada recipes and this is the one we like best!

Also, I'm bringing Stir Fry for dinner tomorrow. Yum.

P.S. Nikki, I'm a little sad that I don't get to partake of your food. Maybe in a few months we can join forces too!

Thursday, September 17, 2009

Zucchini Casserole
4 medium size zucchini, sliced 1/2 inch thick
3/4 c. pared and sliced carrots
2 1/4 c. Herbed Stuffing
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. chopped onion (for me this is optional)
1/2 c. sour cream
6 Tbsp. butter or margarine
Salted water
In a medium saucepan, put zucchini and carrots in enough boiling, salted water to cover them. Cover pan and simmer about 15 minutes, or unitl vegetables are barely tender. Drain. In a large saucepan, saute onion in 4 tablespoons butter or marg. until tender. Stir in 1 1/2 cups of the herbed stffing, cream of chicken soup, and sour cream. Gently stir in zucchini and carrots. Preheat oven to 350'F. Lightly butter 1 1/2 quart casserole. Put mixture into casserole. Melt remaining butter in small saucepan; add remaining herbed stuffing to butter. Toss gently and sprinkle over casserole. Bake 30 to 40 minutes. Makes 6 to 8 servings.
This is actually a recipe out of a ward cookbook. Gotta love those recipes! Enjoy!!