CAFE RIO!!!!( I fell in love with this place while living in Utah for three months!)
Cafe Rio Chicken:
3 Chicken Breasts
1 Can Green Chile Sauce
1 C Chicken Broth
1 T Cumin
1/2 Onion
3 Cloves of Garlic, Minced
1/2 Limes Juice
Chopped Fresh Cilantro to taste
Place chicken breasts in crock pot, pour green chile sauce & chicken broth over the top and add cumin, garlic, lime juice, & cilantro. Cut an onion in half a place full onion rings on top of the chicken to flavor...they will be removed when the chicken is cooked and discarded. Cook for 4 hours, shred meat and cook for another hour.
Cafe Rio Beef:
3lb Chuck Roast
1 Can Green Chile Sauce
1 C Beef Broth
1 Small Can Tomato Sauce
1 T Cumin
1/2 Onion
3 Cloves of Garlic, Minced
Place chuck roast in crock pot, pour green chile sauce, beef broth, & tomato sauce over the top and add cumin & garlic. Cut an onion in half a place full onion rings on top of the roast to flavor...they will be removed when the roast is cooked and discarded. Cook on low for 8-9 hours, or until meat falls apart easily. Shred meat into a different container, strain juices from the crock pot and pour over shredded beef.
Cafe Rio's Cilantro Lime Rice:
4 C Chicken Broth
2 C Uncle Ben's Original Long Grain Rice
2 Cloves of Garlic
1/2 Bunch of Cilantro
1 Can Green Chiles-(or equivalent fresh)
1/4 Onion
1/2 Limes Juice
Blend garlic, cilantro, green chiles, & onion together in food processor. Add all ingredients to your rice cooker stir and cook stirring a few times in between.
Black Beans:
1 Can of Black Beans, Rinsed and Drained
1 1/3 C Tomato Juice
2 Cloves Garlic, Minced
1 tsp Cumin
2 T Olive Oil
1 1/2 tsp Salt
2 T Fresh Cilantro Chopped
In a skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
Pico de Gallo:
3 Vine Ripe Tomatoes, chopped
1/2 White Onion, chopped
1/4 Bunch of Cilantro, chopped
2 Cloves of Garlic, minced
1 tsp Fresh Lime Juice
Salt & Pepper to taste
Cafe Rio Tomatillo Dressing:
1 pkg Hidden Valley Ranch Dressing Mix
1 C Buttermilk
1 C Mayo
1 Tomatillo
1/2 Bunch of Cilantro
1 Clove of Garlic
1/2 Limes Juice
1/2 to 1 Small Jalepeno, seeds removed. For a little spicier add some of the seeds.
Blend all ingredients well in a food processor & refrigerate.
Now listen closely to me....I have the best recipe ever for gucamole
It isn't cafe rios recipe, or any other restaraunts recipe. I actually was given this recipe from my friend Brenda on my mission, but it is the BEST! I have had guacamole haters turn into converters over this recipe! It is AMAZING!!! So just trust me one this one and try it! I have people all the time that say, hey when you come over will you bring some guac! TRY IT!5 Avocados ( they should feel like a bannana in softness)
1 tomato (small)
1/2 pepper, red or green
1/4 red onion
1 clove garlic
lemon juice
sour cream about 2 TBSP
seasoning salt
pepper
cilantro if you like it
and garlic powder if you want extra
add jalepenos if you want it spicy
Cut Avocados down the middle and remove pit. I cut them in their peel like a tic tac toe board, use a spoon to scoop them out of their peel, and put them in a bowl. I personally dont mash them at this point, if you do by the end of making it the avocado will be like green mush ( nasty!)
Pour about 2 tsp lemon juice over them and loosley mix
Cut all vegetables very finely (mince)
Add them to your avocado
Add spices, really I just do it by taste, be careful to not over salt because there is nothing you can do to correct it.
Add sour cream and then start mashing your ingredients together till it gets to the consistency you like. Personally I like it partly mashed party avocado chunks in it.
Taste it and see if you need more seasonings.
*Realize that when you put it in the fridge that the seasonings will set into it better and taste better!
Also if you take plastic wrap and push it directly on the top of the guacamole it wont turn that nasty green color so fast.
OR YOU COULD JUST BUY MY COOK BOOK!
last Christmas I made and took pictures of Family recipes and then got them published...check out the link below!
MY COOKING BOOKS
1 tomato (small)
1/2 pepper, red or green
1/4 red onion
1 clove garlic
lemon juice
sour cream about 2 TBSP
seasoning salt
pepper
cilantro if you like it
and garlic powder if you want extra
add jalepenos if you want it spicy
Cut Avocados down the middle and remove pit. I cut them in their peel like a tic tac toe board, use a spoon to scoop them out of their peel, and put them in a bowl. I personally dont mash them at this point, if you do by the end of making it the avocado will be like green mush ( nasty!)
Pour about 2 tsp lemon juice over them and loosley mix
Cut all vegetables very finely (mince)
Add them to your avocado
Add spices, really I just do it by taste, be careful to not over salt because there is nothing you can do to correct it.
Add sour cream and then start mashing your ingredients together till it gets to the consistency you like. Personally I like it partly mashed party avocado chunks in it.
Taste it and see if you need more seasonings.
*Realize that when you put it in the fridge that the seasonings will set into it better and taste better!
Also if you take plastic wrap and push it directly on the top of the guacamole it wont turn that nasty green color so fast.
OR YOU COULD JUST BUY MY COOK BOOK!
last Christmas I made and took pictures of Family recipes and then got them published...check out the link below!
MY COOKING BOOKS
Favorite Carrabas recipe...
Chicken Bryan
-Stir chicken stock and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half.
-Reduce heat to low and stir in cold butter, one slice at a time.
-Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
-Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
-Grill chicken over hot coals 15 - 20 minutes, or until cooked through.
-A couple of minutes before chicken is done, place equal amounts of cheese on each breast
-Spoon prepared sun-dried tomato sauce over chicken.
Chicken Bryan
Serves: 6
Prep. Time: 0:55
1 Tbls. minced garlic
1 Tbls. minced yellow onion
2 Tbls. butter
1/2 cup chicken stock
1/4 cup fresh lemon juice
2/3 cup cold butter - sliced
1 1/2 cup chopped sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 tsp. kosher salt
1/2 tsp. white pepper
6 boned, skinned chicken breast halves
extra virgin olive oil - for brushing
1/2 tsp. salt
1/2 tsp. black pepper
8 oz. caprino OR other goat cheese - room temperature
(you can buy this at walmart in log for ..goat cheese...just make sure you bring it down to room temperature)
-Stir chicken stock and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half.
-Reduce heat to low and stir in cold butter, one slice at a time.
-Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
-Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
-Grill chicken over hot coals 15 - 20 minutes, or until cooked through.
-A couple of minutes before chicken is done, place equal amounts of cheese on each breast
-Spoon prepared sun-dried tomato sauce over chicken.
DO YOU HAVE A FAVORITE RECIPE? SHARE IT HERE I WOULD LOVE TO TRY IT!
1 comment:
Your recipe books are BEAUTIFUL!!! I have always wanted to do this with my recipes, but it's such a daunting task---way to get it done! Your family will treasure it forever!!! I love your photos---perfect and up close.
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