Buttermilk Shortcake

2 C Flour
1 1/3 C Sugar
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. Nutmeg
2 Large Eggs
2/3 C Buttermilk
1 C Melted Butter or Margarine

Instructions:
Mix all dry ingredients together. Add remaining ingredients and mix for 2 minutes. Pour batter into a greased 9X 13 Pan Bake 30-35 minutes, or until toothpick comes out clean, at 350º. Serve topped with fresh cut strawberries and whipped cream.

Diana's Chip Dip

My friend Diana gave me this recipe so I can't really take credit.... but it is SO delicious I just had to share it! Thanks Diana:)
Ingredients:
3 Roma Tomatoes
2 Ripe Avacados
1 Can Corn, drained
1 Can Blackeye Peas, drained
1 Can Olives
1 Packet Zesty Italian Dressing
2 tsp. Canola Oil...(Olive Oil works too)
Vinegar
Water
Instructions:
Dice up tomatoes, avocados and olives and place in bowl. Rinse off blackeye peas in strainer. Add blackeye peas and corn to bowl and mix veggies together. In a measuring cup add 1 packet of zesty italian dressing & follow directions on back of packet to make dressing using water & vinegar (I add just a little extra). Do NOT make it with the oil that it calls for. Pour over bowl of veggies and mix in. Then add the 2 tsp. of Canola or Olive Oil to the veggies and stir in. Serve with Tortilla Chips. Yummy...great snack! :)

Homemade Marinara Sauce

Ingredients:
2 T extra-virgin olive oil
2 medium onions, chopped
1 medium carrot, peeled and finely grated
1 tsp salt
1/4 tsp red pepper flakes, or to taste
1 large can (28 ounces) Italian tomatoes, crushed
1 large can (16 ounces) tomato paste
1 tsp sugar (optional)
1 bay leaf (Turkish)
2 T dried whole basil
1 tsp dried whole oregano
Small pinch fennel seeds
1/4 tsp ground allspice
4 cloves garlic, mashed Salt to taste

Instructions:
1. Heat the olive oil in a large pot over medium-high heat. Add the onions and carrot and saute until the onions are translucent.

2. Add the salt and red pepper flakes, then the tomatoes and tomato paste. Mix well, bring just to a boil, lower heat, and continue to cook at a simmer.

3. Add the sugar, herbs, and spices, and simmer uncovered for 30 minutes, stirring occasionally.

4. Add the garlic, and continue to simmer for 30 minutes more or until desired thickness. Add salt to taste. Remove the bay leaf.

Corn Bread

3/4 C Flour
3/4 C Corn Meal
1/2 C Sugar
1 T. Baking Powder
1/2 t. Salt
1 C Corn (canned or frozen)
2 Eggs
1/2 C Milk
1/2 C Melted Butter (or unsweetened applesauce)

Mix together dry ingredients then add wet ingredients, mix well. Grease muffin tin or 9x13 pan. Bake 400º 15-20 minutes. Great with Stew

Easy Crock Pot Stew

1 Can cream of mushroom soup
1 Can golden mushroom soup
1 Can tomato soup
1 Can water
1 lb. stew meat
1 1/2 cup Carrots, sliced
2 1/2 cup potatoes, diced
1/2 small onion, chopped
Salt and Pepper to taste
1 cup frozen petite peas (optional)

Combine the cans of soups and water in the crock pot. Add the carrots, potatoes and onion. Brown stew meat in frying pan then pour meat and drippings into the crock pot. Season with salt and pepper as desired. Cook 6-7 hours on low. Add frozen peas and cook on high for 20 minutes before serving. Serve with corn bread if desired.

Quick Taco Soup

Fry Together:
1 lb Ground Beef
Onion Powder (as desired)
Add:
3 Cans Original Nally's Chilli
1 1/2 C Frozen Corn
1 Packet Ranch Dressing
1 Packet Taco Seasoning
1 3-4oz. Can Green Chiles
1 15 oz. Can Tomato Sauce
1 1/2 C Water
Toppings:
Sour Cream
Cheese
Fritos Chips

Creamy Chicken & Rice Soup

6 C Chicken Broth
3/4 C Minute Rice
1/2 Bag of Mini Carrots Chopped
3 Stalks of Celery (if desired)
6 T Butter
6 T Flour
2 C Half & Half
2 Chicken Breasts (Shredded or Cubed)

Boil broth, add carrots. Melt butter in seperate sauce pan, stir in flour, & cook until bubbly. Remove from heat & add half & half. Take 1 C of broth & carrot mixture & add to butter/flour sauce. Put back on heat and let thicken. Add minute rice to broth and carrots. Once sauce has thickened add back to broth mixture. Fry chicken, either shredded or cubed & throw into soup. ~Serve with fritos chips if desired.~

Cafe Rio Recipes...

After I posted pictures of my homemade Cafe Rio Salad I had some people ask for the recipes so, here is our version of Cafe Rios salads!

Cafe Rio Chicken:
3 Chicken Breasts
1 Can Green Chile Sauce
1 C Chicken Broth
1 T Cumin
1/2 Onion
3 Cloves of Garlic, Minced
1/2 Limes Juice
Chopped Fresh Cilantro to taste

Place chicken breasts in crock pot, pour green chile sauce & chicken broth over the top and add cumin, garlic, lime juice, & cilantro. Cut an onion in half a place full onion rings on top of the chicken to flavor...they will be removed when the chicken is cooked and discarded. Cook for 4 hours, shred meat and cook for another hour.

Cafe Rio Beef:
3lb Chuck Roast
1 Can Green Chile Sauce
1 C Beef Broth
1 Small Can Tomato Sauce
1 T Cumin
1/2 Onion
3 Cloves of Garlic, Minced

Place chuck roast in crock pot, pour green chile sauce, beef broth, & tomato sauce over the top and add cumin & garlic. Cut an onion in half a place full onion rings on top of the roast to flavor...they will be removed when the roast is cooked and discarded. Cook on low for 8-9 hours, or until meat falls apart easily. Shred meat into a different container, strain juices from the crock pot and pour over shredded beef.


Cafe Rio Pork:
2 lbs. Pork
3 Cans of Coke (not diet)
1/4 C. Brown Sugar
Dash of Garlic Salt
1/4 C. Water
1 Can Sliced Green Chilies
3/4 can Red Enchilada Sauce
1 C. Brown Sugar

Put pork in a heavy Ziploc bag to marinate. Add a can and a half of coke and 1/4 C. of brown sugar. Marinate for a few hours or overnight.
Drain Marinade and put pork, 1/2 can of coke, water, & garlic salt in crock pot on high for 3-4 hours(until it shreds easily, but don't let it get too dry). Remove pork from crock pot and drain liquids then shred pork.
In a food processor or blender, blend 1/2 can coke, chilies, enchilada sauce, & 1 cup of brown sugar. If the mixture is too thick add more coke little by little until desired consistency is reached. Place shredded pork and sauce back in crock pot and cook on low for 2 hours.



Cafe Rio's Cilantro Lime Rice:
4 C Chicken Broth
2 C Uncle Ben's Original Long Grain Rice
2 Cloves of Garlic
1/2 Bunch of Cilantro
1 Can Green Chiles-(or equivalent fresh)
1/4 Onion
1/2 Limes Juice

Blend garlic, cilantro, green chiles, & onion together in food processor. Add all ingredients to your rice cooker stir and cook stirring a few times in between.

Black Beans:
1 Can of Black Beans, Rinsed and Drained
1 1/3 C Tomato Juice
2 Cloves Garlic, Minced
1 tsp Cumin
2 T Olive Oil
1 1/2 tsp Salt
2 T Fresh Cilantro Chopped

In a 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.

Pico de Gallo:
3 Vine Ripe Tomatoes, chopped
1/2 White Onion, chopped
1/4 Bunch of Cilantro, chopped
2 Cloves of Garlic, minced
1 tsp Fresh Lime Juice
Salt & Pepper to taste

Cafe Rio Tomatillo Dressing:
1 pkg Hidden Valley Ranch Dressing Mix
1 C Buttermilk
1 C Mayo
1 Tomatillo
1/2 Bunch of Cilantro
1 Clove of Garlic
1/2 Limes Juice
1/2 to 1 Small Jalepeno, seeds removed. For a little spicier add some of the seeds.

Blend all ingredients well in a food processor & refrigerate.

Perfect Guacamole:
1 Clove of Garlic, peeled
1/2 tsp Salt
2 Large Ripe Avocados
1 Small Ripe Roma Tomato
1/4 tsp Onion Powder
1/2 Fresh Lime

With a fork, mash clove of garlic with the salt to make paste. Mash two ripe avocados until smooth. Add garlic mixture & onion powder. Grate one small roma tomato into the avocado, discard tomato skin. Add juice of 1/2 lime.


Other:
As for the tortillas, I buy the uncooked tortillas from Costco and just cook them right before we are ready to eat. The tortilla strips can be made at home or they sell them in the produce section of maceys by the croutons. Maceys also sells a really good guacamole in there produce section that I like to use, or you can make your own. We also sprinkle Parmesan cheese on top of ours...It is VERY delicious!