Yummy Food

So, anyone who knows me knows my Curtis love of food is always in full effect--even if that's not my last name anymore. Tonight we are having Nathan's mom, his sister Kathy, and her husband Rob over. I decided to splurge and make one of my favorites--Cafe Rio style pork burritos. This is seriously one of the best recipes I've ever had. Nathan thinks it's even better than Cafe Rio. It takes all day, but it's actually very, very easy. I'm posting the recipe 'cause I think everyone who has a crock pot needs to have it! I got these recipes from work. So far, I've tried the dressing and the pork, and they are both great. I'm sure the other recipes are just as good.

Cafe Rio Dressing
1 buttermilk ranch dressing packet (make as per recipe) or one large bottle of ranch dressing
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 to blend all the ingredients well. Refrigerate.

I have made the Cafe Rio dressing recipe with one change that really helps- I roast the jalepeno peppers and tomatillos in the oven at 400 degrees for 20 minutes. I will then squeeze out most of the seeds and liquid from the tomatillo before adding it to the blender. This gives a slightly smokey taste and gets rid of the weird raw flavor this dressing has for the first 24 hours. It also keeps it from getting too runny and having just a few seeds is nice too.

Café Rio Rice

4 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
2 c rice

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Café Rio Pork

3 lb. pork roast

16 oz. salsa

1 can of Coca Cola

2 cups brown sugar

water

Fill your crock pot with just the roast, and fill it half way with just the water.

Cook on high for 5 hours.

Take the pork out after the 5 hours, and drain the liquid down the drain.

Cut the roast into 3 or 4 sections and place back into the crock pot.

Puree the salsa in the blender and transfer to a bowl.

Add the Coke and brown sugar and mix.

Pour over the roast and cook on high for 3 more hours.

Shred with a fork.

My recommendations:

I also added ½ pack of fajita seasoning, 1 can green chilies, and about 2 tablespoons of taco seasoning during the last hour of cooking.

Also, when it was done cooking, I drained out most of the liquid and reduced it in a saucepan so it was thicker. With my additions, it tasted AMAZING! Café Rio Pork
3 lb. pork roast
16 oz. salsa
1 can of Coca Cola
2 cups brown sugar
water

Fill your crock pot with just the roast, and fill it half way with just the water.
Cook on high for 5 hours.
Take the pork out after the 5 hours, and drain the liquid down the drain.
Cut the roast into 3 or 4 sections and place back into the crock pot.
Puree the salsa in the blender and transfer to a bowl.
Add the Coke and brown sugar and mix.
Pour over the roast and cook on high for 3 more hours.
Shred with a fork.
My recommendations:
I also added ½ pack of fajita seasoning, 1 can green chilies, and about 2 tablespoons of taco seasoning during the last hour of cooking.
Also, when it was done cooking, I drained out most of the liquid and reduced it in a saucepan so it was thicker. With my additions, it tasted AMAZING!

Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

(Kraft Zesty Italian Dressing has 2 grams of sugar per serving. I try to avoid dressings with sugar, but this is a very small amount. You're only using 8 ounces of the dressing per 5 pounds of chicken if you follow this recipe, so it should be fine, even for South Beach Dieters.)

Café Rio Rice
(Edit - Jan. 2008 - Thanks to a sharp-eyed reader who noticed that the proportions for this rice recipe are not right for regular rice. When I called my sister, I found out that the original recipe called for Minute Rice (instant rice). I didn't know that when I posted the recipe, but it explains why it uses 3 cups water to 3 cups rice. I'm not sure why the cooking time said 30 minutes, which doesn't seem right for Minute Rice? I would recommend using regular rice, about 2 cups rice to 4 cups water. If anyone has tried making this rice and adapted the recipe to work, let us know in the comments.)

3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.