Cafe Rio

This was without dressing

Chicken

 5 chicken breasts (I only used 4 large ones)
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)
Corstarch
Water

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Tomatillo Ranch Dressing

1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2- 1/3 bunch of cilantro, chopped
1/2 – 1 small jalapeno (remove seed)
1 cup mayo
1 tsp. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove

Blend all ingredients in blender! Serve with the Chicken Salad.

Pinto Beans

Put ⅓ of a crock pot worth of dried black beans2 tsp. cumin
2 small cans tomato sauce
1 tsp. garlic
1 tsp. salt

Fill a crock pot with water, Put ⅓ of the crock pot worth of dried pinto beans Cook on high for 6-7 hours or until tender, 3 hours into cooking     add: 2 tsp. cumin,2 small cans tomato sauce,1 tsp. garlic,1  tsp. salt

Cilantro Lime Rice

1 lb. long grain rice
1 bunch of cilantro
juice of 2 limes
4 cloves garlic


Chop garlic and cilantro. Heat 2 Tbsp of oil in a skillet. Add rice and all cilantro and garlic chopped. Saute 3-5 min, stirring frequently.  Put 4 c. of water and lime juice in a rice cooker. Add rice mixture to the rice cooker and cook according to the cooker’s directions. If you don’t have a cooker, combine rice, water, and lime juice in a 3 qt. pot and bring to a boil. Then reduce heat and simmer until all the liquid is absorbed in the rice.

Tortillas:

I bought the pre-made but unbaked tortillas usually in the refrigerated section somewhere by cheeses or sour creams at the grocery store. They are super easy to throw in a skillet and fresh bake:)





Serve with:
Tortilla Strips
Parmesan Cheese
Sliced Avocados (Guacamole if you prefer)
Salsa (Pico De Gallo if you prefer)
Sliced Limes
Cilantro
Shredded Cheddar (for Quesadillas if anyone wants them)

We made all of these ingredients and everyone walked down the line and made what they wanted, just like at the restaurant:) We preferred this to the actual restaurant mostly because we prefer salsa and sliced avocados to Pico and Guac. I made a salad ..

Layer the tortillas, beans and rice...

Top with lettuce and anything else to your liking:)

My hubby and son both had quesadillas!

Everyone LOVED!! We have enough leftovers to feed an army so this would be great to do for a party or large group of people

Recipes courtesy of Recipe Reviews by Jen and TasteBook.com

Red and White Pasta

4 cups penne noodles
1 (15 oz.) jar Alfredo sauce (Classico is the best)
1 (24 oz ) jar Marinara sauce (Emerils Kicked Up Tomato)
2 cups shredded mozzarella cheese (great with cheddar cheese too)
1 cup shredded Parmesan cheese

Preheat oven to 350 degrees. Cook and drain pasta according to package directions. Mix the two sauces together in a large mixing bowl. Add mozzarella cheese and combine. Add drained pasta.
Pour into a 9×13 casserole dish and bake about 20-25 minutes until hot and bubbly.
Sprinkle Parmesan on top and bake another five minutes. Sprinkled with fresh/dried parsley just before serving. Enjoy!

Recipe courtesy of Real Mom Kitchen and Jens Recipe Reviews.

Pour into one 8x8 pan for tonight and pour the other half into a prepared (see freezer how to) pan, freeze and store in baggie. When ready to use...remove form baggie and replace in pan. Cook at 350 until heated through and bubbly around the edges. Approximately 45 min.