4-5 tomatoes, finely diced
1/2 tsp salt
1 onion, finely diced
3 cloves garlic, minced
1 bunch cilantro, finely chopped
2 T chopped jalapeno (go ahead and use the can... it works best)
juice of 1/2 lime
5-6 shakes green Tabasco sauce
Combine. Serve at room temperature for best flavor. Refrigerate leftovers.
Sweet Pork Barbacoa
This Cafe Rio copycat recipe came from a combination of a few different sources. We love it! It is easy, delicious, and so versatile. In addition to making Cafe Rio style Pork Salads, we also like it as pork tacos, or on toasted buns with melted provolone cheese.
2 pound pork roast
16 oz. Coke or Dr. Pepper (not diet)
1 tsp garlic salt
1 can (4 oz.) diced green chiles
1 can (10 oz.) green enchilada sauce
1 C brown sugar (more or less, according to taste)
Place the pork roast (I usually start with a frozen roast), 1 C soda, and garlic salt in a crockpot (sprayed with Pam spray). Cover and cook on low for 8 hours or high for 4 hours. Remove pork and discard liquid. Shred the pork, place back in the crockpot. In a small bowl or blender, combine 1 cup Coke, green chiles, enchilada sauce and brown sugar. Pour sauce over the pork and heat through.
To make a Cafe Rio Pork Salad:
Lay a tortilla in a deep dish pie tin, sprinkle with cheese, and warm in the oven at 350 for about 5 minutes or until the cheese is melted. Remove from oven and add: Cilantro Lime Rice, Black Beans, Sweet Pork Barbacoa, romaine lettuce, Pico de Gallo, guacamole, sour cream, tortilla strips, crumbled cotija cheese or parmesan, a slice of lime, and a sprig of cilantro. Serve with Cilantro Ranch dressing or Cilantro Lime Vinaigrette dressing. Serves 8 -10.
2 pound pork roast
16 oz. Coke or Dr. Pepper (not diet)
1 tsp garlic salt
1 can (4 oz.) diced green chiles
1 can (10 oz.) green enchilada sauce
1 C brown sugar (more or less, according to taste)
Place the pork roast (I usually start with a frozen roast), 1 C soda, and garlic salt in a crockpot (sprayed with Pam spray). Cover and cook on low for 8 hours or high for 4 hours. Remove pork and discard liquid. Shred the pork, place back in the crockpot. In a small bowl or blender, combine 1 cup Coke, green chiles, enchilada sauce and brown sugar. Pour sauce over the pork and heat through.
To make a Cafe Rio Pork Salad:
Lay a tortilla in a deep dish pie tin, sprinkle with cheese, and warm in the oven at 350 for about 5 minutes or until the cheese is melted. Remove from oven and add: Cilantro Lime Rice, Black Beans, Sweet Pork Barbacoa, romaine lettuce, Pico de Gallo, guacamole, sour cream, tortilla strips, crumbled cotija cheese or parmesan, a slice of lime, and a sprig of cilantro. Serve with Cilantro Ranch dressing or Cilantro Lime Vinaigrette dressing. Serves 8 -10.
Black Beans
1/4 tsp garlic powder
1 tsp ground cumin
1 (15 oz.) can black beans, rinsed and drained
3/4 C tomato juice
1/2 tsp salt
2 T fresh chopped cilantro
Over medium heat, warm the beans, tomato juice, salt, garlic powder, and cumin. Simmer until some of the liquid is absorbed and evaporated. Just before serving, stir in the cilantro.
Brownie Chocolate Chip Cheesecake
1 package brownie mix
3 (8 oz.) pkgs cream cheese, softened
1 (14 oz.) can sweetened condensed milk
3 eggs
2 tsp vanilla
1/2 C chocolate chips
Preheat oven to 350. Grease bottom only of a 9 inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Bake for 30-35 minutes or until set. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Place the chocolate chips in a small baggie, along with 1 T flour, and shake to coat. Stir in chocolate chips into the cream cheese mixture. Pour on top of hot brownie layer. Reduce oven temperature to 300 degrees. Bake for 50 minutes or until set. Turn off oven, leave cheesecake in the oven, and leave the oven door open while it cools (cooling slowly like this will prevent it from cracking). Chill thoroughly. Remove the side of springform pan. Garnish as desired. Store leftovers covered in the refrigerator.
3 (8 oz.) pkgs cream cheese, softened
1 (14 oz.) can sweetened condensed milk
3 eggs
2 tsp vanilla
1/2 C chocolate chips
Preheat oven to 350. Grease bottom only of a 9 inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Bake for 30-35 minutes or until set. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Place the chocolate chips in a small baggie, along with 1 T flour, and shake to coat. Stir in chocolate chips into the cream cheese mixture. Pour on top of hot brownie layer. Reduce oven temperature to 300 degrees. Bake for 50 minutes or until set. Turn off oven, leave cheesecake in the oven, and leave the oven door open while it cools (cooling slowly like this will prevent it from cracking). Chill thoroughly. Remove the side of springform pan. Garnish as desired. Store leftovers covered in the refrigerator.
Pizza Crust
This recipe came straight from the pizza capitol of the world... Italy! Our friends, Mark and Brenda Kropf, both served mission there (in fact, that's where they met!)
1 T yeast
1 T sugar
1/2 tsp salt
1 C warm water
1 or 2 T oil
2 1/4 - 2 1/2 C flour
Cornmeal
Dissolve yeast, sugar, and salt in warm water. Add oil and flour. Mix and knead. Let rest for 1/2 hour. Roll out and place in a greased pizza pan, sprinkled with cornmeal. Let rise another 1/2 hour. Top with your favorite pizza toppings and bake at 400 for 15-25 minutes.
Makes one thick crust for a regular pizza pan. If using a large cookie sheet, 1 1/2 times this recipe. We like to make personal pan pizzas, giving each person their own cake pan to make their own pizza. Doubling this recipe makes enough for about 8-10 personal pan pizzas.
1 T yeast
1 T sugar
1/2 tsp salt
1 C warm water
1 or 2 T oil
2 1/4 - 2 1/2 C flour
Cornmeal
Dissolve yeast, sugar, and salt in warm water. Add oil and flour. Mix and knead. Let rest for 1/2 hour. Roll out and place in a greased pizza pan, sprinkled with cornmeal. Let rise another 1/2 hour. Top with your favorite pizza toppings and bake at 400 for 15-25 minutes.
Makes one thick crust for a regular pizza pan. If using a large cookie sheet, 1 1/2 times this recipe. We like to make personal pan pizzas, giving each person their own cake pan to make their own pizza. Doubling this recipe makes enough for about 8-10 personal pan pizzas.
Cilantro Lime Rice
This is a Cafe Rio Copycat recipe by Oh Sweet Basil, although I love it even more than the original Cafe Rio rice. It is delicious with any Mexican dish!
2 C rice (I especially like Calrose rice)
4 C water
2 T butter
2 tsp chicken bouillon
3 T chopped cilantro
1/2 lime, juiced
1 can (4 oz.) diced green chiles
Bring everything to boil in a pot, then give a stir, cover with the lid, reduce heat to low, and cook for 20-30 minutes. You could also prepare this recipe in a rice cooker. Remove the lid, stir to combine everything, and serve. Makes 8 cups.
2 C rice (I especially like Calrose rice)
4 C water
2 T butter
2 tsp chicken bouillon
3 T chopped cilantro
1/2 lime, juiced
1 can (4 oz.) diced green chiles
Bring everything to boil in a pot, then give a stir, cover with the lid, reduce heat to low, and cook for 20-30 minutes. You could also prepare this recipe in a rice cooker. Remove the lid, stir to combine everything, and serve. Makes 8 cups.
Conference Cookies
Over the years, this recipe has become a "must-have" on General Conference weekend (thus the name, which we used to call "Marilyn's Cookies"). Delicious!
1 1/2 cubes butter, melted
15 graham crackers (double crackers, not squares)
2 C semisweet chocolate chips
1 C chopped walnuts (optional... because of our food allergies, I never use these)
1 C coconut
2 C miniature marshmallows
1 can sweetened condensed milk
Combine butter and crushed graham crackers; pat down to form crust in a 9"x13" pan. Layer chocolate chips, nuts, coconut, marshmallows, and pour sweetened condensed milk evenly over the top. Bake at 350 for 20-25 minutes. Very good and easier to cut when slightly frozen.
1 1/2 cubes butter, melted
15 graham crackers (double crackers, not squares)
2 C semisweet chocolate chips
1 C chopped walnuts (optional... because of our food allergies, I never use these)
1 C coconut
2 C miniature marshmallows
1 can sweetened condensed milk
Combine butter and crushed graham crackers; pat down to form crust in a 9"x13" pan. Layer chocolate chips, nuts, coconut, marshmallows, and pour sweetened condensed milk evenly over the top. Bake at 350 for 20-25 minutes. Very good and easier to cut when slightly frozen.
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