If I could have one wish...

It would be that Cafe Rio would open in Portland!! I think I just may have to take a special trip out to Utah just so I can eat there at least once. Yum. I miss it! I know Mona has posted this once before, but I thought this would be a good recap.

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.

Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
1/2 bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.* be warned... this makes a ton of dressing, but it will keep in the refrigerator for up to two weeks.

Cafe Rio Sweet Pork
3-4 lbs pork roast (can substitute chicken)
1 cup brown sugar
3 cups salsa

*Mix ingredients in a crock pot and let cook for 10 hours on low.
Once you've made the dressing, pork, rice & beans, it's almost time to eat. But you still have to assemble the salad. Start with a tortilla (we used the disposable aluminum pie tins, but you could use a bowl), then layer on cooked beans, rice, romaine lettuce, pork, dressing, and any of your favorite toppings: pico de gallo, guacamole, tortilla strips, cheese, cilantro & lime.

Here's another version of the pork:
The Pork:
1 lb. pork tenderloin
2-15 oz. cans tomato sauce
1 1/2 c. brown sugar
1 can of coke
1 garlic clove, diced
1/4 c. cilantro, minced
Place all ingredients in Crock Pot on Medium for at least 4 hours.

Cilantro-Lime Rice
1 cup uncooked rice
1 teaspoon butter or margarine
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.

Black Beans
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons 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.