Friday, April 22, 2011

Cafe Rio Lunch Date

There really is nothing better to do during the day while your kids are in school than getting together with a bunch of really great women who have each brought a piece of a FABULOUS Cafe Rio style lunch! Really . . . nothing better!
Our Menu:
black & pinto beans
lime wedges
and of course some dinosaur chicken nuggets for the kids.
A few of the many adorable kiddos.
Maria, Andrea, & Emily
Rachel, Megan & Holly
Andrea is ahhmazing. Really. She planned an easter egg hunt, and balloons for the trampoline for our kids. They had a ball!

Rachel, Lyric, & Ambyr
Emily, Megan, Jennifer, & Maria enjoying the fanTAStic food!
Ambyr & Holly
All of the kids with their baskets FULL of goodies.
And our cute birthday girl, Rachel blowing out her candles. We LOVE you!! Happy Birthday!!

Avocado Feta Salsa

2 plum tomatoes, chopped
1 ripe avocado - peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 Tbsp olive oil
1 Tbsp red or white vinegar
4 ounces crumbled feta cheese
chopped cilantro
juice of 1 lime
dash of kosher salt

In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in cilantro. Gently stir in olive oil, vinegar, and the juice of 1 lime. Then stir in feta and a dash of kosher salt. Cover and chill for 2 to 6 hours.

From the kitchen of Jennifer Gibbs

Rio Shredded Pork

1 cup salsa
1 cup brown sugar
1 cup Sprite or Coke {or 20oz bottle}
3 lbs pork tenderloin, pork loin, or other pork roast

Stir together salsa & brown sugar. Pour over pork in crockpot. Pour in the soda. Cook on low for 8 hours. Shred meat for serving.

From the kitchen of Andrea Clawson

Corn Salsa

frozen sweet corn {either two bags from the grocery store or the giant bag from Costco. Use about half or a little more}
*tip: Leave corn out a couple of hours before serving or store in fridge overnight.
one red pepper finely chopped
one yellow or orange pepper finely chopped
*tip: Or you can use the little variety bag from Costco. Just chop a bunch of them in different colors.
one bunch of cilantro finely chopped
one red onion finely chopped

When corn is thawed mostly, add the follwing:
squeeze 6 limes {if limes are tough put in the microwave for a few seconds, then cut and squeeze}
1/4 cup olive oil
salt & pepper to taste {I add a lot of s&p}

From the kitchen of Andrea Clawson

Cafe Rio Rice

{picture shows this recipe doubled}

2 cups rice
1 cup water/1 cup chicken broth
1/2 tsp salt
1 Tbsp sugar
1 tsp onion powder
2 tsp minced garlic
juice of 1 lime
1 Tbsp butter

{added later}
zest of 1 lime

Put everything in rice cooker {mix well}. Let rice cook. When done, mix again and then add cilantro and a little more lime juice and the zest of 1 lime.

From the kitchen of Holly Wallin

Creamy Tomatillo Salad Dressing

1/3 cup milk
2 tomatillos
1/2 bunch cilantro
juice of 1 lime
1 packet buttermilk ranch dressing mix
1 clove garlic
1 jalepeno
1 cup mayonnaise

Blend all of the ingredients in a food processor until really smooth. Chill for at least 1 hour.

From the kitchen of Holly Wallin