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:

Rio Shredded Pork

Cafe Rio Rice

Corn Salsa

black & pinto beans

Avocado Feta Salsa

lettuce

chips

tortillas

lime wedges

cheese

Creamy Tomatillo Salad Dressing

fruit

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}

cilantro

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