Cafe Rio Salad Dressing

Cafe Rio Salad Dressing

This is Mom's favorite recipe-

Creamy Tomatillo Dressing

3 tomatillos

1 pkg. Hidden Valley Ranch Dressing mix (dry)

1 cup mayonnaise

1/2 cup buttermilk

1 cup fresh cilantro

1/4 tsp. cayenne pepper

2 cloves of garlice

Put all ingredients in a blender and blend until smooth.

This is Carolyn's Recipe-

Creamy Tomatillo Salad Dressing

1 cup sour cream

1 envelope Ranch salad dressing

1 1/2 envelope Fiesta Ranch salad dressing

6 tomatillos, husked and cut in half

1 clove garlic, minced

Juice from 2 limes, freshly squeezed

1 1/4 cup fresh chopped cilantro

Combine all ingredients in a blender. (Put the liquids in first!) Blend until smooth. Store in the refrigerator. Can be stored in an airtight container for up to 2 weeks. (Carolyn- I couldn't find the Fiesta Ranch- only the regular Ranch. So, I just used two packages of regular Ranch dressing.)

This is a delicious recipe that I found online. It's a bit different.-

El Torito Salad dressing 

1cup cilantro
1/2 cup toasted pumpkin seeds (pepita)
4 TBS shredded parmesan cheese
1TBS ranch dressing mix 
7 whole peppercorns
3/4 cup plain yogurt 

Blend all ingredients in a blender on high. Then, turn to slow speed.  Add 1/4 cup olive oil.  And refrigerate and serve.

El Torito Salad dressing

El Torito Salad dressing 

1cup cilantro
1/2 cup toasted pumpkin seeds (pepita)
4 TBS shredded parmesan cheese
1TBS ranch dressing mix 
7 whole peppercorns
3/4 cup plain yogurt 

Blend all ingredients in a blender on high. Then, turn to slow speed.  Add 1/4 cup olive oil.  And refrigerate and serve.

Recipe shared by Robin.

Cafe Rio #3

These is a Cafe Rio recipe that I found on the internet. It is a Chicken Recipe. That is why I am including it.

Cafe Rio Chicken

5 lbs. chicken breasts, boneless, skinless

1 small bottle Kraft Zesty Italian Dressing
1 tablespoon chili powder
1 tablespoon cumin
3 cloves garlic, minced

Cook all together in a crock pot for 5-7 hours. Shred meat, return to crockpot and cook 1 hour longer.

Cafe Rio #1 from Carolyn

This is another version of the Cafe Rio recipes. These are the recipes from Carolyn.

Sweet Pork

3-5 lb. pork roast (boneless pork loin recommended)

2 cups salsa (use Pace or one similiar, not the fresh salsa)

1 cup brown sugar

Place ingredients in a greased slow cooker. Cover and cook on low heat for 8-10 hours. Shred pork with a fork before serving. Keep lid off after shredding for about 15 minutes so juices will thicken.

Cilantro-Lime Rice

1 cup uncooked rice

1 teaspoon butter

2 cloves garlic, minced

1 teaspoon lime zest

1 can (15 oz.) chicken broth

1 1/4 cup water

2 tablespoons freshly squeezed lime juice

2 teaspoons granulated sugar

3 tablespoons fresh chopped cilantro

In a saucepan, combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 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. (Carolyn- We actually thought it was too strong with the line juice, sugar and cilantro on top. So, we skipped that the second time we made it. But, try it both ways.)

Creamy Tomatillo Salad Dressing

1 cup sour cream

1 envelope Ranch salad dressing

1 1/2 envelope Fiesta Ranch salad dressing

6 tomatillos, husked and cut in half

1 clove garlic, minced

Juice from 2 limes, freshly squeezed

1 1/4 cup fresh chopped cilantro

Combine all ingredients in a blender. (Put the liquids in first!) Blend until smooth. Store in the refrigerator. Can be stored in an airtight container for up to 2 weeks. (Carolyn- I couldn't find the Fiesta Ranch- only the regular Ranch. So, I just used two packages of regular Ranch dressing.)

Black Beans

1 can black beans, drained and rinsed

1 1/3 cup tomato juice

2 cloves garlice, minced

1 teaspoon ground cumin

2 tablespoons olive oil

1 1/2 teaspoon salt

2 tablespoons fresh chopped cilantro

In a 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 heat through. Just before serving, stir in the cilantro.

Recipes shared by Carolyn.

Cafe Rio #4

This recipe is from Favorite Family Recipes.

Our Version of Cafe Rio’s Sweet Pork

Ingredients

• 2 pounds pork (we use boneless pork rib meat)
• 3 cans Coke (NOT diet)
• ¼ c. brown sugar
• dash garlic salt
• ¼ c. water
• 1 can diced green chilies
• ¾ (10oz) can red enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
• 1 c. brown sugar

Instructions

1. Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about ¼ c. of brown sugar. Marinade for a few hours or overnight.
2. Drain marinade and put pork, ½ 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.
3. In a food processor or blender, blend ½ 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.
4. Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

Recipe shared by Robin.

Cafe Rio #2

This version of Cafe Rio is from Six Sister's Stuff. It is from their website. 

WE LOVE Cafe Rio! If you who don’t live in the Western U.S. and have never heard of Cafe Rio, it is a Fresh Mexican Grill restaurant. We have been making their Sweet Pork for a while, but this past week we decided to try and make all the ingredients for their Sweet Pork Salad. So, this post is like 6 recipes in one!  I still love eating out (because I don’t have to do any cooking or cleaning), but Jared and my sister Kristen thought this was better than Cafe Rio’s version! I will let you be the judge . . .

Sweet Pork

This is what makes the entire meal! If you don’t feel like making a salad, this is a great meat for burritos, enchiladas, fajitas, etc! And it is super easy to make! My good friend Rachel gave me this recipe years ago 

and we have made it many, many times. 

3 lb. pork roast (shoulder, butt, or loin roast all work great- I have used them all)

16 oz. chunky salsa

1 can Dr. Pepper or Coke (not Diet)

2 c. brown sugar

Put pork in slow cooker and fill halfway with water.  Cook 4 hours on high.  Drain water, cut pork in thirds, mix together sauce and pour on top.  Cook 4 more hours on low.  Drain liquid and shred pork.  Save a little liquid and mix it in with the pork so it is really moist.

Cilantro-Lime Rice

I am not crazy about this rice, but Jared loved it!

1 c. uncooked 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.

Pico de Gallo

This is my favorite recipe for pico! We love just eating it with chips!

2 medium tomatoes, diced

1 red onion, finely chopped

1/2 jalapeno, seeded or chopped (more or less, depending on how hot you like it)

2-3 sprigs fresh cilantro, finely chopped

1 green onion, finely chopped

1-2 cloves freshly minced garlic

Juice of one lime

1/8 tsp salt

1/8 tsp fresh ground pepper

1 avocado, cubed (optional)

Combine tomato, onions, jalapeno, garlic, and cilantro (and avacado if you are using it). Season with salt and pepper. Stir until evenly distributed. Refrigerate for at least 30 minutes before serving.

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.

Cilantro Ranch Dressing

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)

1 c. mayonnaise

1 c. buttermilk (if you don’t have buttermilk, add 1 tsp vinegar to your cup of regular milk)

2 tomatillos, husk removed and diced

1/2 bunch of fresh cilantro

1 clove garlicJuice of 1 lime

1 jalapeno (more or less depending on how hot you like it)

Mix all ingredients together in the blender.

Easy Guacamole

2 avocados

1 small onion, finely chopped

1 clove garlic, minced

1 ripe tomato, chopped

1 lime, juiced

salt and pepper to taste

Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors. 

Now you are ready to build your salad! Cafe Rio serves their salads in an aluminum deep-dish tin and you seriously need something deep with edges like that to hold these salads- they grow really big, really fast!

1. Take a flour tortilla and place on bottom (either of the bowl or plate you are using). (**Jared and I don’t usually put a tortilla at the bottom . . . we figure it is just extra calories. Ha ha! But Cafe Rio always uses them, so that is why I threw it in here)

2. Place rice and beans on next, then your meat.

3. Next is the pork.

4. Then the lettuce (we use romaine lettuce and I am pretty sure that is what Cafe Rio uses too).

5. Add pico and guacamole on next. Add sour cream if you want it . . .

6. Top with shredded cheese (we love Colby Jack cheese, but any kind will work).

7. Pour on the delicious dressing!

Cafe Rio usually also tops it off Parmesan cheese, tortilla strips, and a decorative sprig of cilantro, but it tastes just as good without those. They are totally optional! 

Anyway, enjoy!

**Recipes are from my friend Rachel, my sister Elyse, AllRecipes, and Favorite Family Recipes (which by the way- they have another Sweet Pork recipe that we have also tried and it tastes almost identical to ours! Both are delicious!).

Linking to these parties . . .

Recipe shared by Robin.

Cafe Rio! Yum!

These are 4 copycat Cafe Rio recipes that we were given a long time ago. We really love Cafe Rio! But, this is just one version. I'll look for the other variations that I have and post them later.

Sweet Pork

3-5 lb. pork roast

Cook in a crockpot on high for 5 hours. Clean and shred the meat.

Return to the crockpot, add:

1 can Coca-Cola (yes, Pepsi will do. Or Dr Pepper, for you Texans!)

2 cups brown sugar

1 small can diced green chilies

1/2 pkg. fajita seasoning mix

1 Tbl. taco seasoning

Minced garlic, to taste

Cook an additional 3 hours.

Lime Rice

In a frying pan, saute the following:

2 Tbl. butter (or olive oil)

1 yellow onion, chopped

4 cloves of garlic, minced

In a large pot, bring to a boil the following:

6 2/3 cups water

8 tsp. chicken boullion (I use vegetable boullion.)

1/2 bunch of cilantro, chopped

2 tsp. cumin

2 small cans diced green chilies

1 Tbl. lime juice

1/2 tsp. salt (to taste)

Add the onion and garlic mixture to the water mixture. Add:

3 cups long grain rice.

Reduce heat, cover and simmer for 30 minutes. If needed, cook the rice up to 15 minutes longer, until all of the liquid is absorbed.

Creamy Tomatillo Dressing

3 tomatillos

1 pkg. Hidden Valley Ranch Dressing mix (dry)

1 cup mayonnaise

1/2 cup buttermilk

1 cup fresh cilantro

1/4 tsp. cayenne pepper

2 cloves of garlice

Put all ingredients in a blender and blend until smooth.

Black Beans

1 can black beans

2 cloves of garlic

1 tsp. cumin

cilantro, to taste

Mix beans, garlic and cumin in a saucepan and heat, smashing the beans a little. Add the ciliantto to serve.

The meat can be served on a bed of lettuce or on a tortilla or over the lime rice. You get to choose!

Recipe shared by Robin.