Guacamole

Surprisingly, I wouldn't go near an avocado until about 3 years ago.  The green slimy consistency just turned me off.  Then our friends, the Ricker's, introduced us to the homemade guacamole at Burrito Parilla, and I've been hooked ever since.  I could seriously eat avocado every day - I crave it all the time, and I do eat it several times a week.  Good thing it's a "healthy fat," amIright?

There's a million ways to make guacamole, but this just happens to be my favorite.  I sort of threw this recipe together simply by adding ingredients I like, and eliminating the ones I don't (red onions = evil).  Enjoy!

Guacamole
Recipe created by me!  

Ingredients:

• 3 Avocados - pealed, pitted, and mashed
• 1 Lime - juiced
• 1/2 tsp. Garlic, minced 
• Pinch of Salt
• Pinch of Cayanne Pepper
• 1 Roma tomato - diced (remove the seeds and ribs first)
• 1 Jalapeno - diced (seeds and ribs removed)
• 3 Tbsp. Onion - diced
• 2 Tbsp. Cilantro - chopped

Directions:

Mix avocados, lime juice, garlic, salt, and pepper.  Gently fold in diced tomato, jalapeno, onions, and cilantro. 

Cafe Rio Tomatillo Dressing (Copy-Cat)

Another recipe to serve alongside all the Cafe Rio Knock-offs is this Tomatillo Mexican Dressing.  My first time cooking with tomatillos, and it did not disappoint!  Also a close match to the real deal. 

Cafe Rio Tomatillo Dressing (Copy-Cat)
Recipe from some lady at my Mom's church

Ingredients:

• 1 package Original Hidden Valley Ranch
• 1 cup Buttermilk
• 1 cup Mayonnaise
• 1/3 bunch cilantro
• 2 tomatilllos
• 1 green serenno or jalapeno pepper*

Directions:

Combine all ingredients in a blender or food processor.  Refrigerate 1 hour before serving. 

*I take the rib and seeds out of my peppers because I'm a bit of a wimp when it comes to heat.  However, you can leave them in if your palate prefers a bit more spice. 

Cafe Rio Cilantro Lime Rice (Copy-Cat)

Served with the *Not* Cafe Rio Chicken, this Cilantro Lime Rice recipe is a pretty close match to the real deal.  It may look a little different in the picture, but that's because we use brown rice instead of white (and because I'm not a great photographer).  Still tastes just as good though, and also pairs wonderfully with the Cafe Rio Sweet Pork Burritos!

Cafe Rio Cilantro Lime Rice

Recipe from some lady at my Mom's church

Ingredients:

• 4 T. butter
• 2 1/2 C. rice
• 4 1/2 C. chicken broth
• 1 1/2 tsp. salt
• 1/2 tsp. cumin
• Black pepper, to taste
• Juice of 3-4 small limes
• 4 T. chipped fresh cilantro leaves (set aside)

 Directions:

1. In a large pan or rice cooker, melt butter and the add the rice to coat.  Add broth, salt, cumin, black pepper, and lime juice.  Mix well and cook covered about 20 minutes.  
2. Remove from heat and allow to set for 10-15 minutes.  
3. Add cilantro leaves and fluff with a fork.

*Not* Cafe Rio Chicken

Oh how I long for Cafe Rio!  Ask anyone in the western portion of the country, and they will exclaim what joy it brings.  There are many good things about living in the Midwest, but Mexican food isn't one of them.

One of my favorite dishes from Cafe Rio is the chicken salad.  The meat is seasoned and cooked to perfection, and I truly don't think there is any better way to eat chicken.

Unlike my knock-off sweet pork recipe, this chicken recipe does not resemble that of Cafe Rio's chicken in any way.  This recipe is floating all over the interwebs claiming to be the exact same thing, but I am here to tell you it's not even close. I don't know how people could possibly mistake it to be.

However, it is an exceptionally good chicken crock-pot recipe, that is amazing on salads, so I will definitely be adding it to my repertoire.  Alex absolutely loved it.  But again, please - and I can't stress this enough - do not refer to this as Cafe Rio chicken.  It's not.

 

*Not* Cafe Rio Chicken

Recipe from Chef in Training

Ingredients:

•     2 lbs chicken breasts
•     8 oz. zesty Italian dressing
•     ½ Tablespoon minced garlic
•     1 packet ranch dressing mix (mixed with ½ cup of water)
•     ½ Tablespoon chili powder
•     ½ Tablespoon ground cumin

Directions:

Place all ingredients in a crock pot. Cook on LOW for about 5 hours or until chicken is done.  Shred with fork and serve in salads, burritos, tacos...etc.