Recipes from our February Birthday Bash

Cafe Rio Shredded Chicken Salad

Café Rio Dressing

1 buttermilk ranch dressing packet (make as per recipe)

2 tomatillos (tomato like vegetable with a husk around them)

½ bunch of cilantro

1 clove garlic

Juice of 1 lime

1 jalapeño (Use the seeds too if you like it spicy.)

Blend all the ingredients well. Refrigerate.

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 a crock pot for 4 hours, shred meat and cook 1 additional hour. (Makes enough for an army -- we just save it for left-overs.)

Café Rio Rice

4 c water

4 t chicken bouillon

4 t garlic –minced

½ bunch cilantro

1 can green chiles—or equivalent fresh

¾ t salt

1 T butter

½ onion

2 c rice (see note)

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes. (This also makes up a boat load.  Might want to make half a batch for family size meal.)

Black Beans

2 cans black beans, rinsed and drained

2 cloves garlic, minced

1 teaspoon ground cumin

1 tablespoon olive oil

1/2 teaspoon salt

Cook garlic and cumin in olive oil.  Add beans and salt. Place on medium heat and stir until heated through.  

Toast flour tortillas in skillet and top with shredded cheese.  Layer beans, rice, chicken, lettuce, guacamole, salsa, and a sprig of cilantro.  Top with crunchy tortilla chips and dressing. 

Everyones Favorite - Homemade Hot Fudge Topping

Boil together until smooth.

1 cube butter

2 squares unsweetened chocolate

1 1/2 cups sugar

1/2 cup canned evaporated milk

Add 1/2 tsp. vanilla, and 1/4 cup corn syrup.