Café Rio Recipes

Since a few people have asked me for these recipes, I figured I could share them with you all. Hope it doesn't make the Utahns homesick :)

CHICKEN/STEAK
5 lbs chicken breast, boneless, skinless or steak
1 sm bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

For shredded chicken:
Mix all ingred together in a large crock pot. Cook on high for 4 hours. Remove chicken and shred. Cook for an additional 1 hour.
For grilled chicken or steak:
Mix together. Marinate chicken or steak for a few hours. Grill. Cut into strips.

PORK
3.5 lbs pork roast
1 bottle taco sauce (8 oz)
1 T cumin
1 C brown sugar
1 can Coke (not diet)

Mix all ingred in greased slow cooker. Cook on low 8-10 hours. Shred.

LIME RICE
1 T butter
1/2 yellow onion, chopped
4 cloves garlic, minced
3 cups water
4 t chicken bouillion
1/2 bunch cilantro chopped
2 t cumin
1 sm can diced green chilies
1 T lime juice
1/2 t pepper
1/4 t salt
3 cups of rice

Blend cilantro, green chiles and onion. Boil water, add all ingredients, simmer covered for 30 min.

BLACK BEANS

1 can black beans, rinsed, drained
1 1/3 C tomato juice
2 cloves garlic, minced
2 t cumin
2 t olive oil
1 1/2 t salt
2 T fresh chopped cilantro

Cook garlic and cumin in olive oil. Add beans, tomato juice and salt. Cook until heated through. Add cilantro.

PICO DE GALLO
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 t lime juice
1 t salt1/2 t pepper

TOMATILLO DRESSING
1 pkg Hidden Valley Buttermilk Ranch Dressing mix
1 C buttermilk
1 C Mayo
2 tomatillos, peeled
1 clove garlic, minced
1/2 bunch cilantro, chopped
juice from one lime
1 small jalapeno, seeds removed!

Blend all ingredients except for mayo. Mix to mayo (you can add additional mayo if dressing is too thin). Keep refrigerated.