Cilantro Lime Rice

4 tsp chicken bouillon
4 tsp minced garlic
1/2 bunch cilantro
1 can diced chilies
3/4 tsp salt
2 Tbs butter, melted
1 small onion, chopped

Juice from 1/2 a lime
3 cups non instant rice

Put bouillon, garlic, cilantro, chilies, salt, butter, onion & lime juice in blender.
Puree until smooth.
Pour into a saucepan, add 3 cups water and bring to a boil.
Add rice and simmer until done, about 30 minutes.
Stir and serve.

Creamy Tomatillo Salad Dressing

So, after searching the internet and other various sources and then trying multiple so called "copy cat" recipes for Cafe Rio's Creamy Tomatillo Salad Dressing, this is the recipe I've pieced together and it seems to be pretty dang close to the real deal. Hopefully you will find that you like it as well as we do. Enjoy!


Creamy Tomatillo Salad Dressing


1 packet Hidden Valley buttermilk salad dressing mix (it is very important to get the package that directs you to use 1 cup mayo and 1 cup buttermilk and that you get the buttermilk flavor instead of the original flavor of dressing mix)*
1 cup mayonnaise

1 cup buttermilk

2 tomatillos
1 jalapeno pepper

1/2 bunch cilantro

1 clove garlic

1 lime

salt to taste

Preheat oven to 400 F.  Remove tomatillos from husks and wash.  Cut tomatillos in half, sprinkle with salt to taste and roast in oven for 20 minutes.  Remove stem from jalapeno and rough chop (seeds and all but if you like it less spicy you can remove the seeds and the inner membranes from the pepper).  Add roasted tomatillos, jalapeno, cilantro, juice of lime and garlic to food processor.  Pulse until a semi-smooth liquid is formed.  Add packet of dressing mix, mayo and buttermilk.  Blend until mixed well.  Refrigerate until used.

*  If you do happen to use the packet of dressing mix that indicates using 2 cups of mayo and 2 cups of buttermilk then just double the rest of the ingredients.  WOW, that will make a ton of salad dressing though!  Be forewarned!

Pork Barbacoa

5-6 pound pork roast*
1 Tbs. cumin
1 cup brown sugar
12 oz bottle La Victoria taco sauce
20 oz Coke


Place pork roast in a crock pot, add water halfway covering roast.
Cook on low for 12 hours (or on high for 6-8 hours)
Drain water and shred pork.

Add remaining ingredients and cook 2-4 more hours on low.

Serve over rice, in tacos or in a salad (Cafe Rio style)

*  We have used pork butt (shoulder) to make this recipe and it works very well also.  However, the butt seems to cook faster than a roast does (it only took 4 hours on high until it was tender enough to shred).   So, basically just keep an eye on your meat as it cooks and shred it when it's tender.  

**  My brother also experimented with this recipe and cooked a pork butt in the oven at 220 F overnight (about 8 hours) and it turned out awesome too.  

Have fun and eat well!  :)

Asian style Ramen Broccoli Slaw

Salad
2 packages broccoli coleslaw mix (or use 1/2 medium green cabbage, shredded)
4 green onions

Crunchies
2 package ramen noodles, slightly crushed - don't use seasoning packets
1/3 cup sunflower seeds
1/2 cup slivered almonds
3 Tbsp sesame seeds
6 Tbsp butter or margarine
salt and pepper to taste

Dressing
1 1/2 Tbsp sesame oil
2 Tbsp vegetable oil
6 Tbsp rice wine vinegar
4 Tbsp sugar
1 tsp salt
1 Tbsp soy sauce

Melt butter in a saucepan over medium heat. Add crunchy ingredients and stir frequently until brown.
Combine broccoli slaw with green onions.
Whisk together sesame oil, vegetable oil, rice wine vinegar, salt and soy sauce.
Mix with salad ingredients. Chill. Add crunchies just before serving.

Boiled Raisin Cake with Caramel Icing

Boiled Raisin Cake

2 cups raisins
2 1/2 cups water
1 cup butter or oil
2 cups brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups silfted flour
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
2 tsp nutmeg
1 tsp salt

Simmer the raisins and water for a few minutes. Cool. Mix butter, sugar, eggs, and vanilla. Add the raisin juice. Sift the dry ingredients together and add to other mixture. Stir. Fold in raisins. Pour into a greased, floured 9 x 13 inch (3.5 L) cake pan and bake at 350°F (180°C) for 40 minutes. Cover with Caramel Icing.

Caramel Icing

Melt 1/3 cup butter. Add 1 cup brown sugar and boil over low heat for 2 minutes, stirring constantly. Stir in 5 tbsp milk and heat until mixture comes to a boil. Remove from heat and cool to lukewarm. Stir in 1 1/2 - 2 cups sifted icing sugar and beat until thick enough to spread.

Down to Earth Granola

4 cups old fashioned oats
1/2 cup sliced almonds
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup cooking oil
1/4 cup honey
1 teaspoon vanilla
1 1/2 cups raisins or dried cranberries

Directions
In a bowl, mix oats, almonds, brown sugar, salt and cinnamon. In a sauce pan, warm the oil and honey. Whisk or stir in the vanilla. Carefully pour liquid over the oat mixture. Stir gently with wooden spoon, finish mixing by hand.
Preheat oven to 300°F Spread granola in a 15x10x1” pan. Bake 40 minutes, stirring carefully every 10 minutes.
Transfer granola-filled pan to a cooling rack. Cool completely.
Stir in raisins or dried cranberries. Seal granola in an air-tight container or self sealing plastic bags.
Store at room temperature for 1 week or the freezer for 3 months.

Cap'n Crunch Chicken Fingers with Honey Mustard sauce

CHICKEN
2 cups Cap'n Crunch cereal
1 1/2 cups corn flakes
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 lbs chicken breasts, cut in 1-oz tenders
vegetable oil (for frying)

Directions
Coarsely grind or crush the two cereals and set aside.
Beat the egg with milk and set aside.
Stir together the flour, onion and garlic powders and black pepper.
Set aside.
Dip the chicken pieces in the seasoned flour.
Move around to coat well, then shake off the excess flour.
Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.
Heat oil in a large heavy skillet to 325.
Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.

Honey Mustard Sauce
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1/2 cup honey

Directions
Combine all ingredients in a bowl and mix well.
Cover and refrigerate for at least two hours; overnight is even better.



**I actually bake the chicken tenders by placing a cookie cooling rack in a cookie sheet. Preheat the oven to 400 and cook for 15-20 minutes. This gets the tenders crispy all the way around without needing to fry them.

"Fried" Ice Cream

3 cups crushed cornflakes
1 1/3 cup coconut
1/2 cup chopped nuts
1 1/2 tsp cinnamon

3/4 cup butter
3/4 cup cinnamon

Half gallon vanilla ice cream

Soften ice cream and press into 9x13 pan. Melt butter in saucepan, add brown sugar. Simmer for 1 minute. Remove from heat, add everything else and pour on top of ice cream. Put back into freezer so that it can set up. You can serve this with caramel or chocolate sauce but it's not necessary.

Oriental Chicken Tenders

2 1/2 lbs chicken tenders
Shake chicken in flour
Dip in a beated egg
Roll in panko bread crumbs

Fry in a little hot oil to form a light batter coating. Shake each side with a little garlic salt as you fry.

Place chicken tenders on a cooling rack stacked in a cookie sheet. Bake at 350 for 10 minutes on each side.

Sauce
3/4 cup sugar
1/2 cup red wine vinegar
1/4 cup pineapple juice
3 Tbsp ketchup
1 Tbsp soy sauce
1/2 tsp. salt

Mix and heat

Pour sauce over chicken tenders and serve

Baked Chicken Breasts

RecipeZaar #45246

4 boneless skinless chicken breast
8 slices swiss cheese
1 (10 1/2 ounce) can cream of chicken soup, undiluted
1/4 cup apple juice
1 cup herb seasoned stuffing mix, crushed
1/4 cup margarine, melted

Directions
1. Prepare a 13x9-inch baking dish with non-stick spray and arrange breasts in dish.
2. Top with cheese slices.
3. Mix soup and apple juice together till well combined.
4. Spoon evenly over chicken breasts.
5. Sprinkle stuffing mix over soup.
6. Drizzle butter over crumbs.
7. Bake at 350° for 50 minutes to an hour, or till chicken is tender.

Baked Ziti

RecipeZaar #22176

1 lb lean ground beef
1 cup onion, chopped
2 cloves garlic, minced
1 (32 ounce) jar meatless sauce
1 cup chicken broth
1 teaspoon dried oregano leaves
1 (16 ounce) package ziti pasta, cooked and drained
2 (8 ounce) cups shredded mozzarella cheese
1 cup grated parmesan cheese

Directions
1. Preheat oven to 350 degrees F.
2. In a large skillet, cook ground beef, onions, and garlic over medium-high heat for 6 to 8 minutes or until beef is browned; stirring frequently.
3. Stir in spaghetti sauce, chicken broth, and oregano.
4. Reduce heat and simmer for 10 minutes.
5. Stir 1 cup of the sauce into the cooked ziti noodles.
6. Spoon 1/2 of the ziti mixture into a 13x9x2-inch baking dish.
7. Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
8. Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.
9. Cover and bake 20 minutes.
10. Sprinkle with remaining mozzarella and Parmesan cheese.
11. Return to oven and bake uncovered for 10 minutes or until heated through.

Cheddar Garlic Chicken Breasts

RecipeZaar #82102

1/3 cup butter, melted
2 tablespoons minced garlic (use 2 tablespoons for extreme flavor!)
1 teaspoon garlic powder (can use more)
1/2 teaspoon seasoning salt (or to taste, or use white salt)
1/2 cup seasoned dry bread crumb (can use 3/4 cup)
1/2 cup finely grated cheddar cheese
1/4 cup grated parmesan cheese
1/4 teaspoon ground black pepper (or to taste)
4 boneless skinless chicken breast
grated cheddar cheese or mozzarella cheese (optional, use any amount desired)

Directions
1. Set oven to 350°F.
2. Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
3. In a bowl, combine melted butter with fresh minced garlic, garlic powder and salt.
4. In another bowl, combine breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese and coarse ground black pepper.
5. Dip chicken in butter mixture; then in crumb mixture.
6. Place in prepared pan and bake uncovered for 30-35 minutes or until juices run clear, or you may bake covered for 15 minutes and uncover for the remainder of the cooking time, baking uncovered will create a crispier crust.
**NOTE** for moist tender breasts cooking time should take no more than at the most 35 minutes unless they are very large then you might have to add on a couple extra minutes).
7. Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional).

Funky Chicken with Sesame Noodles

RecipeZaar #76930

SESAME NOODLES
1 lb spaghettini (get the thinnest spaghetti you can find)
1/2 cup soy sauce
1/4 cup sesame oil (some reviewers have said that 1/2 cup of oil is too much and have halved the amount, so use your own)
1/3 cup sugar
3 scallion, thinly sliced
1/4 cup sesame seed (or more)

FUNKY CHICKEN
1/4 cup soy sauce
1/4 cup teriyaki sauce
2 garlic clove, minced
1/4 cup brown sugar
1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)
4 boneless skinless chicken breast
sesame oil, for sauteeing

Directions
1. First make the sesame noodes: Cook the spaghetti according to package directions.
2. Drain (I also rinse).
3. In a jar, add the soy sauce, sesame oil and the sugar.
4. Shake until well blended and the sugar has dissolved.
5. Pour this over the pasta.
6. Toss with scallions and sprinkle with the sesame seeds.
7. Set aside while you marinate and then cook the chicken.
8. Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
9. Make sure the sugar has pretty much dissolved.
10. Add the chicken, making sure it's all coated with the sauce.
11. Cover and stick in the fridge for 2-3 hours.
12. Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
13. Heat the sesame oil in a large non-stick pan.
14. Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.
15. Remove the chicken from the pan and let cool slightly.
16. Slice the chicken diagonally into thin strips.
17. Serve the chicken over the sesame noodles.

Crockpot Chicken with Black Beans

RecipeZaar #89204

4-5 boneless chicken breast
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese

Directions
1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
2. add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

To Die For Crockpot Roast

RecipeZaar #27208

1 beef roast, any kind (we used stew meat and it was great!)
1 (1 1/4 ounce) package dried brown gravy mix
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package dried ranch dressing mix
1/2 cup water

Directions

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.

Coconut Bread

Lynda M's recipe

2 cups sugar
1 cup oil
4 eggs
1 cup buttermilk
1 tsp. Coconut flavoring

Mix well and add:
3 cups flour
1/2 tsp. salt
1/2 tsp. soda
1/2 tsp. baking powder
1 cup coconut (add last)

Mix and pour into 2 greased and floured loaf pans. Bake at 325 for 55 minutes or until done.

Glaze:
1 cup sugar
1/2 cup water
2 T. butter

Heat until sugar dissoves. Add 1 tsp. coconut flavoring.
Spoon glaze over hot bread and cool in pan.

Beef & Beer Stew

Recipe from Rachel Ray

5 pounds beef brisket cut into 2 inch cubes
Salt and pepper
1 stick (4 ounces) butter
4 pounds onions, sliced
6 tablespoons flour
One 12 oz bottle dark beer
3 cups beef broth
3 pounds yellow-fleshed potatoes (yukon gold)
1 cup milk

1. Preheat the oven to 325 degrees. Season the brisket with salt and pepper. In a large, heavy skillet, melt 1 teaspoon butter over medium-high heat. Working in batches, add the brisket and cook for 8 minutes; transfer to a large dutch oven and reserve the skillet.

2. Add 2 teaspoons butter to the skillet. Add one-third of the onions and cook over medium heat until softened; push to the side of the pan. Repeat with the remaining onions, then cook over medium heat, stirring, until browned, about 8 minutes more. Transfer to the dutch oven. Add 3 tablespoons butter to the skillet, over medium heat; add the flour and cook, stirring, until the mixture is golden. Whisk in the beer, then the beef broth; bring to a boil, whisking until smooth.

3. Pour the sauce over the meat and onions and bring to a simmer over medium heat. Cover the pot and cook in the oven for 2 hours. Remove the lid and cook until the meat is fork-tender, 30 minutes. Set aside and let rest for 30 minutes. Meanwhile, in a large pot, place the potatoes in salted water to cover; bring to a boil, then simer for 15 minutes. Drain and return to the pot. Add the remanining 4 tablesppons butter and mast. Beat in the milk and season with salt and pepper. Serve the stew over the mashed potatoes.

Monte Cristo Sandwiches

6 WW points per sandwich

1 large egg
1 egg white
1/2 cup nonfat milk (skim)
4 teaspoons Dijon mustard
8 slices sturdy whole wheat bread
4 ounces gruyere cheese, thin sliced
4 ounces low fat skinless turkey breast or fat free cooked turkey breast or chicken, sliced


Beat the egg, egg white, and milk in a pie plate or wide, shallow bowl.
Spread the mustard on 4 slices of bread. Layer with cheese and ham, top with remaining slices of bread, press together tightly.
Spray a large nonstick pan with spray; heat.
One at a time, dip the sandwich in the egg mixture to coat; then place them on hot skillet.
Cook, pressing down with spatula, till lightly brown on both sides, 4 minutes aprox, each side.
Serve at once.

Lani's Cocaine Crunch

Mix:
1/2 box Golden Grahams
1/2 box Crispix
1 cup unsalted, raw slivered almonds
1 cup unsalted, raw sunflower seeds
1 cup coconut

Cook:
1 1/2 cubes butter
1 cup sugar
1 cup light corn syrup

Bring to a boil, boil 2 minutes. Add 1 tsp. almond extract. Pour over cereal mixture. Spread on two waxed paper lined cookie sheets. Don't cover tightly when storing.

Dill Onion Dip - Lynda M.

1 cup sour cream
1 cup mayonnaise
1 T. Beau Monde (Spice Island brand)
1 tsp. dill weed
5 green onions, sliced fine.

Mix and chill before serving.