Cafe Rio Pork Salad

Hi everybody Dan passed his CPA exams this week and I wanted to do something special for him to Celebrate. Since he eats out all the time at work, I knew he didn't care to go out. So as I was contemplating on what to make it was as if lightning bolt had hit me.. Cafe RIO of course..

I found an amazing pork recipe that I actually tweaked a bit myself and I think I found the copy cat of Cafe Rios.  At least I think so ....

Pulled Pork
3-4 lb. Pork Butt or Shoulder Roast ( i used the Should Roast)
2 small cans El Pato Tomato sauce (found in the mexican aisle, this is a key ingredient)
1 1/2 cups brown sugar
1 can cokeWrap pork completely with foil, place in crock pot and pour 1/4 cup water around roast and about half can of coke. Cook for 8 hours on low. (YES, 8 hours! The longer you cook a pork roast, the easier it is to shred, the more tender it is, the more delicious it is. 8 hours is key!) Remove roast, drain juices, remove fat and shred. Dump the tomato sauces, remainder of coke and brown sugar into the crockpot, stir together and add shredded pork back in. Cook two additional hours on low.

I wasn't a fan of the rice I made still can't find a good one.

The creamy ranch tasted mayoie instead of ranchy. But it still was good.

Guacamole I have mastered well I think so..

2 large avocados.
1 roma tomato or grape tomatoes
1 lime
1/4 c. red onion or sweet yellow onion
1 jalapeno
1/2 bunch of cilantro
salt and pepper to taste

Mix avocados and juice lime. chop all veggies very finely and add to avocado. Taste to like your liking. I like mine more chunky but if your a smooth person put in the food processor to puree.

FLour Tortillas
I've made these in Ukraine almost every day and then all the time in college. THey are so yummy I eat about 5 while i'm making them and then just like to snack on them during the day.

2 1/2 c. flour
1 c. warm water
1 t. salt
1/4 c. oil

Sift together flour and salt. Add oil. Add warm water 1/4 c. at a time mixing together. Roll out onto lightly floured surface. roll out into 10-12 small balls. Cover with towel for 15-30 mins and then roll out and place on griddle or pan make sure to do it on warm.

I do want to try these out sometime but with the wheat.

Cindy's Flour Tortillas, Version 2.0

4 cups flour (I typically 75%-100% whole wheat)

2 t salt

1/2 cup canola oil

1 1/4-1 1/2 cups hot water

Heat pan or griddle to 325-ish (do not grease). In a large bowl, combine flour and salt. Stir in canola oil. Add water gradually (I usually start with 1 cup, mix, and then add the water about 1/4 cup at a time after that) until dough is moist and holds together without being sticky. Knead with hands for a minute, then divide into balls about the size of a ping-pong ball or smaller. (Your dough balls can be bigger if you are rolling out by hand and not using a tortilla press.) In a tortilla press lined with a sliced-open plastic bag (to prevent sticking), press balls twice (I usually press, pick up the tortilla, flip it over, and press again). Cook tortillas 3-5 minutes on each side

Black bean salad

Source

Been trying out some new recipes as of late. Made this from here and used it as a topping on a spinach salad. Hmmm.... delish. So go here, print it and make this bad boy. You won't be sorry! 

Beet Salad... it really is yummy!

I have 4 go-to salads and want to make it 7. One for each day of the week. This is one of them! I had it a a Valentines Party and thought "beets?" Yes, beets. I LOVE THEM! The original recipe is here. 

• 1 can sliced beets
• 1/4 cup sliced almonds, toasted
• 1/4 cup red wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 
  

• 1/4 teaspoon sugar
• 1/2 cup olive oil
• Salad
• 1 large pear
• 3 cups spinach lettuce
• 2 ounces goat cheese

Toast the almonds in a small skillet over moderate heat, stirring occasionally, until golden brown. Remove and cool.
For the vinaigrette: Make the vinaigrette by stirring together the vinegar, mustard, salt and sugar, and then slowly whisk in the olive oil until emulsified.
Add the sliced beets add half the vinaigrette, tossing to coat completely. Toss the remaining vinaigrette with the salad greens.
Quarter and core the pear and slice it into julienne strips, about 1/8-inch thick. (optional but it really adds to the salad I think)
Arrange the dressed greens, and beets on a platter and top with the pear, toasted nuts, and goat cheese.

fruit chicken salad

Another chicken recipee with chicken from the freezer.

I always add more salt and pepper and sometimes garlic powder as well since the flavor diminishes in the freezer (at least to me it does) For this recipe I add cajun spice as well.

Then lettuce, mandarin oranges, pineapple tidbits, the chips like cafe rio (thin) and then dressing.

(I've seen this with much more ingredients so you can add sesame seeds, etc. to your liking (keep in mind I have kids at home that like things plain.) I made rolls to go with it. The kids loved it.

I'll upload the picture when I get on my other computer.

Yummy Salad Recipe

I got this from my Aunt Anna-Lisa and I tell you what! I am suddenly on cloud 9 when I see this on the table.

1 head shredded cabbage (or bagged coleslaw)
2-1/2 oz pk sliced almonds
2 tbsp sesame seeds
2-3 green onions, chopped
1 pkg. chicken Ramen noodles (Chicken or Oriental)
optional: add cooked chicken, cubed
 
Brown almonds and sesame seeds in butter and cool. Mix cabbage, onions and cooled ingredients.
 
Dressing:
1/2 c. oil
2 Tbsp vinegar
2 Tbsp sugar
salt/pepper to taste
flavor pkg from noodles
 
Shake. Just before serving, break up ramen noodles. Add noodles and dressing to salad then toss.


NOTE: Add chicken to make it a main dish 

Penne Pasta Salad

by Cassidy

1 box penne pasta

1 jar pesto sauce

1 tub grape tomatoes

1 can olives(sliced)

1 tub feta cheese (tomato/basil kind)

spinach

1/3 c. butter milk ranch dressing-mix according to lavel

Cook pasta according to lave. when cool, pour half jar of pesto and put in fridge. When ready to serve put all other ingredients in and res of pesto and mix.

(I sometimes just squeeze some ranch out of the fridge instead of mixing up the buttermilk dressing. And sometimes I don't add ranch at all!)