○○Cafe Rio Sweet Pulled Pork Salad○○

I LOVE Cafe Rio!!  I have another recipe for their salads but here is one for their sweet pork.  I included the cilantro rice recipe again and will post another version when I get it from a friend.  The dressing is one I found in Our Best Bites new cookbook.  It's sooo yummy!!  I have been eating it on everything this week;)

Cafe Rio Sweet Pulled Pork -
3 lbs. pork tenderloin
40 oz tomato sauce (or 5 8oz cans)
4 c. Dr. Pepper
3 tsp. garlic powder
4 tsp. cumin
3 tsp. molasses
Place pork in crock pot, mix all ingredients and pour over top.  Cook on low 6-7 hours, take meat out, pull apart, return to crock pot and cook another hour in the juice.
Serve in tortilla shell with cheese, black beans, rice, corn and dressing.  Or serve over salad, with cheese, rice, black beans, corn, rice, quacamole, sour cream, dressing etc.  Just like the salads you get in the restaurant.

CILANTRO-LIME RICE -
1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Creamy Cilantro-Lime Ranch Dressing -
1 c. mayonnaise
1/2 c. milk or buttermilk
1 lime, juiced (about 2 TBL. juice)
1 packet Hidden Valley Ranch dressing (ignore directions on pkg.)
2 cloves garlic, roughly chopped
1/2 c. roughly chopped cilantro
1/4 c. green salsa (La Costena or Herdez brands are common)
Hot sauce (Cholula or Tabasco) to taste - I eliminated this since I am serving it to my kids

Combine first 4 ing. in a blender.  Then add rest and blend thoroughly.  Season with hot sauce as desired.  If possible refrigerate for several hours to allow it to thicken and flavors to mix well.
Serve over salad, in the burritos or with just rice - YUM!! 
This dressing is great with taquitos in the above recipe!!

Enjoy!!!!

~Quinoa Recipes~

My family has fallen in love with quinoa.  My friend Lori gave it to Ellie one day while she was at her house playing and Ellie came home wanting me to make it.  So of course I had to get the recipe from her.

So what is it?
Quinoa (pronounced ‘keen-wah’) is a grain-like crop that is grown for its seeds.  When cooked in water, it fluffs up sort of like couscous or rice and can be used in a lot of recipes where you would normally use those two things.  You can buy red quinoa, and this lighter colored white quinoa which is cheaper at Costco.  It looks like this when cooked...

You basically cook quinoa just like you would rice. 

Here is Lori's recipe and than I found another mango one from Our Best Bites (LOVE their website and cookbook!!).  They also have more tips on how to cook it on there too.

Quinoa and Black Bean Vegetable Salad

For the salad:

1 C uncooked quinoa

1 (14oz) can black beans, drained and rinsed

1 red pepper, chopped ( I usually use about 3 chopped tomatoes instead but both ways are awesome)

1/4 C fresh cilantro, finely chopped

2 green onions chopped

1 C fresh corn

1 small avocado, chopped into 1 in. pieces

For the Dressing:

4-5 tbs. of fresh lime juice (juice from two limes or I have used bottled too)

1/2 tsp kosher salt, or to taste

1/2 tsp. freshly ground pepper

1 garlic clove, minced

1/4 C fresh cilantro, finely chopped

1/2 C extra virgin olive oil

1/2 tsp ground cumin, or more to taste

Directions:

1. cook 1 cup quinoa in two cups of water (just like you would cook rice) usually about 15 mins, covered until all water is absorbed.

2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.

3.  Allow quinoa to cool after cooking for about 5 mins.  Fluff with a fork.  Add the beans and vegetables and toss well

4.  Drizzle dressing over salad and toss well with salt and pepper to taste.  Bring salad to room temperature before serving.  Keep fresh in a sealed container for 1-2 days.  Makes about 5 cups.

I actually like this salad hot but it is really good cold too.

Mango Quinoa Salad
Recipe adapted from Ali Vincent

2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper

*Quinoa can be cooked in water or broth.  I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.

Place cooked quinoa in a large bowl.  Add mango, red pepper, green onion, black beans, and cilantro.  In a small bowl combine vinegar, olive oil, and lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.

ENJOY!!

Yummy Salads --

My Aunt Linda gave my mom this really yummy and fun recipe book a few years back called "Favorites."  It sat on my counter and I used it often.  Well Linda recently moved back to Utah and had us all at her house for my sister's Baby Shower.  At the shower, at my Baby L's Blessing and another time we went to her house she made some AMAZING chicken salads.  The recipes came from a new cookbook from the same amazing women that made the first...it's called "Keeping Up Cookbook" and you can purchase it HERE!!

Shauna Lake's Chinese Chicken Salad --

Salad:

5 c. finely shredded romaine lettuce

1 pkg oriental-flavored ramen noodles, flavor packet discarded

2 c. diced and cooked chicken

1 (11 oz.) can white shoepeg corn, drained

1 large tomato, diced

2 green onions, chopped

1/2 c. chopped unsalted dry-roasted peanuts

Dressing:

2 Tbl sugar

1 tsp salt

3/4 tsp grated fresh ginger

1/4 tsp pepper

3 Tbl white vinegar

1/4 c. oil

Whisk together dressing ingredients. Crumble noodles and toss with remaining salad ingredients.  Dress, toss and serve.

Chipotle Cheddar Pasta Salad --

1 pound pasta, any shape

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can sweet corn, drained

1 c crumbled feta cheese

1 (10 oz) pkg fresh pico de gallo, drained

1 c chopped cilantro

1 c diced red pepper

1 c grated carrots

1 c diced cucumber, peeled and seeded

2 ripe avocados, diced

1 lime, halved

1/2 (12 oz) bottle Brianna's Chipotle Cheddar dressing

Cook pasta in salted water, according to directions.  Drain and run under cold water.  Set aside.

Toss together beans, corn, feta, and remaining salad ingredients.  Squeeze 1/2 lime over the top and cut remaining 1/2 lime into wedges for serving.  Add cooled pasta and toss with enough dressing to coat.  Chill until ready to serve.  Before serving, toss with more dressing, as desired (pasta will absorb dressing as it sits).  Serve with lime wedges.

Enjoy!!

No Name DELICIOUS Salad:)

My aunt served up another FANTASTIC salad for us at my sister's baby shower and funny thing is I didn't get the name of it from her.  So we will just call it an EASY DELICIOUS salad...

Head of Romain lettuce, washed and shredded
1-2 cans of black beans, rinsed and drained
Roasted corn = place frozen corn on cookie sheet, drizzle with olive oil and bake, turning occasionally till roasted.
Diced or shredded cooked chicken (She cooks hers in the oven)
1 sm. onion diced

Dressing = Equal parts buttermilk ranch dressing and Sweet Baby Ray's Barbeque sauce

Toss with salad and sprinkle with Tortilla Chip Strips!!  This is such a refreshing, yummy salad!
ENJOY!!

BBQ FAVORITES

We LOVE the 4th of July - Especially the FOOD!!
Here are some wonderful recipes that grace our tables all summer when we like to have a barbecue --

Spaghetti Salad:

1 pkg spaghetti noodles - cooked, drained and cooled
1-2 chopped tomatoes
sliced olives
chopped pepperoni
fresh grated Parmesan
1-2 diced avocado's
bottle of Caesar or Creamy Italian dressing

Mix all ingredients together and add desired dressing till coated.  Stir lots because everything tends to mingle at the bottom! ;)  You can add other ingredients to this as well...such as chopped green onions, feta cheese or any shredded cheese, ham instead of pepperoni.  ENJOY!!

BBQ Turkey Tenders:
mmm - these are a tried and true FAVORITE at our house!!

2-3 lbs. turkey tenders or chicken breasts
1 c. soy sauce
1/2 c. vegetable oil
2 c. or 1 can lemon lime soda
1 1/2 T. horseradish

Marinate in Ziploc bag - the LONGER the better.  Toss on the grill and cook till done!  These are sooo yummy and mouth watering - ENJOY!!!!

Easy "Pleasey" Taco Salad

Ok I know everyone has  probably had or made Taco Salad but I am going to post my recipe since it's become our favorite.  I used to have it at my SIL Jodie's a lot in the summer and just never really made it till now.  And my family LOVES it...we have made it every week for the past month.  It's so YUMMY!!

Taco Salad:

1-2lbs. browned hamburger seasoned with a little taco seasoning
chopped head of lettuce or 1-2 bags of favorite salad
Cheese flavored Doritos
2-3 cups Shredded Cheese
1 can Black Beans - rinsed and drained
1 can Corn  - drained (optional)
Favorite Salad Dressing -- we LOVE Ranch or Thousand Island
Other Toppings:
Salsa
Olives
Tomatoes

You can mix all of it together and pour desired amount of dressing over top and toss.  But since it makes a lot and the chips go soggy the next day if we have leftovers I just mix hamburger, cheese, black beans and corn in the pan after browning my hamburger.  Than we crush desired amount of Doritos into a seperate bowl, add lettuce, meat mixture and drizzle with dressing & top with a lid and shake!!  We do it in a small bowl for individual servings...this way each person can add what and how much they like.  The kids really have fun with this part and they get to eat what they want on it:)  You could add chicken instead of beef if you prefer.
ENJOY!!

WEIGHT WATCHER'S FRUIT SALAD

Today we had a Spring Easter Brunch with our Ward at the Church and I volunteered to bring fruit.  I have always loved this salad, it's tasty and low fat...

WEIGHT WATCHER'S FRUIT SALAD:
14 oz. pineapple - drain but save the juice
10 oz. mandarine oranges - drained
2 apples- diced
2 kiwi - cut up
2 bananas - sliced
1 c. grapes - halved
1 pkg. strawberry-kiwi jello
Mix all ingredients and sprinkle about 1/4 of the pkg of jello over top and stir, if too dry add some of the saved pineapple juice.  Chill till ready to serve. 
I like to add the bananas and kiwi right before serving because those seem to go mushy fast.  You can add as much jello as you like but it turns it pink:)

Another WW recipe I came across while googling this one (my mom couldn't find her recipe for awhile;) calls for about the same ingredients but uses pudding so I thought I would add it here too.  ENJOY!!

WEIGHT WATCHER'S SALAD:
1 c. sugar free fruit cocktail
1 c. pineapple tidbits
1 banana, sliced
1 apple, sliced or diced
1 box sugar free vanilla pudding, dry
Mix all ingredients together using juices of fruit cocktail and pineapple for liquifying pudding.

---Cookin' Up A 4th of July Celebration---

Nothing is more fun than having a great BBQ on the 4th of July with good friends!!
This year I wanted to make a festive cake to go along with our Celebration.
So I baked a Red Velvet Cake and topped it with blueberries and raspberries (another alternative is strawberries☺) to make a beautiful flag!:)

Red Velvet Cake and Frosting Recipe:
1 cube Butter
1 c. Sugar
Beat together till fluffy.
2 Eggs - add one at a time and beat well.
Make a paste of 2 TB. Cocoa and 2 oz. Red Food Coloring (2 bottles). Add to above mixture.
Add:1 tsp. Vanilla
1 c. Buttermilk
2 3/4 c. Flour (sifted)
Alternate the milk and flour.
Last add 1 TB. Vinegar and 1 1/2 tsp. Soda
Mix really well - Bake 300* for 25-30 minutes.
Frosting:
Cook together -
1 c. Milk
5 TB. Flour
Cream 2 cubes Butter and 1 c. Sugar.
Add 1 tsp. Vanilla to cooked mixture, cool and than add to sugar mixture. Beat till smooth and creamy - this takes quite a long time to fluff up. Frost and add fruit on top.
Enjoy!!

Adding to the theme of the fun cake we served refreshing drinks...
Red Tampico Tropical Punch
White Pina Colada's
Blue Berry Kool-Aid

Another fun recipe I like to make in the summer and take to BBQ's --
Italian Spaghetti Salad:
1 pkg. Cooked Spaghetti Noodles
1 jar Creamy Italian Dressing
1 can Olives - drain and slice
2 cans Diced Tomato's rinsed and drained
1 pkg. bite size Pepperoni
Optional veggies that you might like - carrots, celery, green onions.
Cool spaghetti and add about 3/4 of the bottle of dressing or till well coated (too much dressing may cause it to go runny). Than add other ingredients. Mix well.
Chill before serving. I like to make the night before-tastes better the longer it sits.
Enjoy!!

Cafe Rio Salad - YUM!!

A friend of mine sent this to me today and I am so excited!! Really this is my favorite salad! Hope you all enjoy it!! YUMMY!!!!

CILANTRO-LIME RICE1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.


BLACK BEANS2 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. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")

Sweet Pork2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

Salad Dressing
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds) Mix all ingredients together in the blender. That's it!