Jun 14, 2013

Cafe Rio Chicken or Pork Salads

This image was taken from The-girl-who-ate-everything.com

This was one of my friends freezer meals she made for us this month. Yummy! I love Cafe Rio! I am really looking forward to trying these great recipes.

Serves 20

5 lbs. boneless, skinless chicken breasts
1 small bottle Zesty Italian Dressing
1 Tbsp. Chili Powder
1 Tbsp. Cumin
3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred with 2 forks. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm.

5 lbs. boneless pork
1 pkg. onion soup mix
12-16 oz. Dr. Pepper
4 oz. (or 1/2 cup) taco sauce
1 C. brown sugar
1/4 tsp. cumin
1 pkg. taco seasoning mix

Place roast in crock pot; sprinkle soup mix over roast. Cover with water halfway. Cook on high for 4-6 hours. Drain. Shred meat with 2 forks. Add remaining ingredients, stir until mixed. Cook 1 hour more.

Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 tsp. lime juice
1 tsp. salt
1 tsp. pepper

Combine ingredients together in a medium bowl.

Lime Rice
In a saucepan, saute:
2 Tbsp. butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot, bring the following to a boil:
6-2/3 C. water
8 tsp. chicken bouillon
1/2 bunch cilantro, chopped
2 tsp. cumin
2 small cans diced green chilies
1 Tbsp. lime juice
1/2 tsp. salt

Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.

Tomatillo Dressing
1 pkg. Hidden Valley Ranch Dressing dry mix
1 C. buttermilk
1 C. mayonnaise
1-2 tomatillos, peeled
1/2 to 1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 tsp. lime juice
1/2 to 1 small jalapeno pepper, seeds removed

Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.

Lime Cilantro Ranch Dressing
3/4 C. mayonnaise
1/2 C. buttermilk
1 Tbsp. cilantro, chopped
2 green onions, chopped
1 clove garlic, minced
1 jalapeno, seeded and chopped
1 Tbsp. lime juice
1/2 tsp. fresh ground pepper
1/2 tsp. salt

Puree in a blender and refrigerate for several hours. Keep a week or so.

Serve in the following order:
Shredded Mexican Cheese
Chicken or Pork
Black or Pinto Beans
Lime Rice
Red and Green Leaf lettuce, shredded
Pico de Gallo
Fresh Cilantro
Parmesan Cheese
Fresh Lime Slice
Tomatillo Dressing or Lime Cilantro Dressing

Recipe by: Amy Skelton

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