Winter Blues Fiesta - Cafe Rio recipes

My husband and I decided we were tired of waiting for summer to get here so we threw our own fiesta complete with latin music, festive decorations, and of course, mexican-themed food. It was such a blast that we decided we'll make it an annual tradition and invite more people next time. What fiesta would be complete without the delectable menu from Cafe Rio? I have included the recipes, including the delicious Cafe Rio dressing below. This spread is excellent for a party or a large number of people.

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. You could substitute a few drops of green tobasco for the jalapeno.)

Use a food processor and blend all the ingredients well. Refrigerate.

Cafe Rio Rice

3 c. water

5 tsp. chicken broth

4 tsp. minced garlic

1/2 bunch cilantro

1 tsp. cumin

1 can green chilies

3/4 tsp. salt

1 tsp. butter

1/2 chopped onion

3 c. uncooked rice

Blend all ingredients except rice and water in blender. Bring water to a boil, add all ingredients and simmer 30 minutes or until rice is done. Add juice of 1 lime if desired.

Cafe Rio Black Beans

2 Tbsp. olive oil

2 cloves garlic, minced

1 tsp. ground cumin

1 can black beans, rinsed and drained

1 1/3 c. tomato juice

1 1/2 tsp. salt

2 Tbsp. fresh chopped cilantro

In a nonstick 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.

Cafe Rio Chicken

5 lbs. chicken

1 Tbsp. chili powder

1 Tbsp. cumin

1 bottle Kraft Zesty Italian Dressing

3 garlic cloves, minced

Put all ingredients in a crock pot and cook on low for 4 hours. Shred chicken, cook 1 more hour.

Cafe Rio Pork

5-6 lbs. pork

1 Tbsp. cumin

1 c. brown sugar

1 (12oz.) pkt. LaVictoria taco sauce

1 (21 oz.) coke

Place roast in crok pot and fill half way with water. Cook on low for 12 hours. Drain off almost all of the water, add remaining ingredients and cook another 4 hours on low. Shred pork, cook another 2 hours.

Fried Ice Cream
1 ½ cubes butter
1 ½ cup brown sugar
3 cups rice krispies
1 ½ cups coconut
¾ cup crushed corn flakes or chopped walnuts
½ gallon vanilla ice cream

Melt butter and sugar on medium heat and bring to a boil. Mix together rice krispies, coconut and nuts in large bowl and add hot sugar mixture. Mix well. Press half of mixture in bottom of 9 x 13 inch pan. Cut ½ gallon of ice cream into 1 inch cubes and press into sugar mixture (it's best to use ice cream that comes in containers with the top and sides that open, so it's easy to cut). Top with remaining sugar mixture and place in freezer until ready to serve. About four hours.
Serve with hot fudge and caramel ice cream topping and whipped cream.

Serve all the above recipes with tortillas, sour cream, cheese, salsa, tortilla chips, guacamole, and fresh lettuce.