Southern-Style Collard Greens

Southern-Style Collard Greens
4 slices [turkey] bacon, diced
1 medium onion, chopped
1 lb frozen collard greens, thawed
1 c chicken broth
about 2 c water
1-2 T butter
salt and pepper, to taste

1. Fry bacon in a large pot, over medium heat; move bacon to paper towel to drain.
2. Place onion in pot and cook for a few minutes, until slightly softened.
3. Add collard greens, chicken broth, and enough water to cover the greens; turn up heat to medium-high and simmer for about 20 minutes.
4. Turn collard greens in to a colander and drain; gently press with paper towel.
5. Place collard greens back in pot and add butter, salt, and pepper. Stir in bacon and serve warm.

*UPDATED* Cafe Rio Creamy Tomatillo Dressing

Cafe Rio Creamy Tomatillo Dressing
1 pkt Hidden Valley Ranch mix
1 c [light] mayonnaise
1 c buttermilk*
2 tomatillos, husk removed
1/2 bunch cilantro
1 clove garlic
1 lime, juiced
1 jalapeno (seeds and ribs optional)

1. Blend all ingredients in blender and let sit in the fridge for at least an hour.
*If you don't have buttermilk, combine 1 c milk with 1 T vinegar (or lime juice), stir well and let sit for a minute.

Cafe Rio Black Beans

Cafe Rio Black Beans
2 T olive oil
2 cloves garlic, minced
1 t ground cumin
1- 15.25 oz can black beans
1 1/2 t salt
2 T fresh chopped cilantro

1. In a nonstick skillet, cook garlic and cumin in olive oil over medium heat for 2-3 minutes; add beans and salt.
2. Cook, stirring occasionally, until heated through; stir in cilantro just before serving.

[I didn't get a picture of the beans, but...they look a lot like black beans with cilantro in them. If yours looks like that, you have a winner!]

*UPDATED* Cafe Rio Cilantro-Lime Rice

Cafe Rio Cilantro-Lime Rice
1 c white rice
1 t butter
2 cloves garlic, minced
1 lime, zested and juiced
1- 15 oz can chicken broth
3/4 cup water
2 t sugar
3 T fresh chopped cilantro

1. In a medium saucepan, combine rice, butter, garlic, 1 teaspoon lime juice, chicken broth, and water.
2. Bring to a boil; turn down to low, cover, and cook for 15-20 minutes, until rice is tender; remove from heat.
3. In a small bowl, combine remaining tablespoon lime juice, zest, sugar, and cilantro; stir in to rice and serve warm.

Cafe Rio Pork

Like any good pork dish, the name of the game is low and slow.


Cafe Rio Pork
5-6 lb pork roast
20 oz Dr Pepper or Coca-Cola (do not use diet soda)
1 c brown sugar
3/4 c sugar
1 clove garlic, minced
7 oz can chipotle peppers in adobo sauce
6-8 oz jar red taco sauce
1 t dry mustard
1 t cumin
1/4 t cayenne pepper

1. Place roast in slow cooker, cover about halfway with water, and cook on low for 12 hours, or overnight; drain pork.
2. Mix remaining ingredients until the sugar is dissolved; pour over roast and cook on low for 4 hours.
3. Shred pork, add back into sauce, and cook for another 2 hours.
*You can just use the sauce, or you can use the sauce and up to all of the chiles if you would like some more heat (I throw the whole can in).

Cafe Rio Chicken

I found some better recipes for the Cafe Rio components that I love, so this month is Cafe Rio month here on the blog. Enjoy!

Cafe Rio Chicken (feel free to halve recipe - I do, unless I'm feeding an army that night)

1- 8 oz bottle Kraft Zesty Italian dressing
1 T cumin
1 T chili powder
3 cloves garlic, minced
5 lb chicken breast (about 10-12 breasts)

1. Put all ingredients into slow cooker and cook on low for 4-5 hours; shred chicken* 1 hour before serving.
*Tip: to shred, place all chicken in Kitchenaid and use paddle on low.

Baked Chicken Taquitos

Baked Chicken Taquitos
3 oz [light] cream cheese, softened
5 T green enchilada sauce
juice of 1 lime
1 tsp chili powder
1/2 t cumin
1/2 t onion powder
1 garlic clove, minced
1/2 t garlic salt
4 T chopped cilantro
2 T chopped green onions
2 c cooked chicken, shredded
1 c pepper jack cheese, shredded
corn tortillas (about 24)
salt

1. Preheat oven to 425*; line a cookie sheet with foil and lightly grease.
2. Using a mixer, blend cream cheese, enchilada sauce, lime juice, chili powder, cumin, onion powder, garlic, and garlic salt; stir in cilantro and green onions; add chicken and cheese.
3. Place a damp paper towel on a plate and spread four tortillas evenly on paper towel; microwave for 30 seconds.
4. Drop 1-2 tablespoons of filling on each tortilla, spread out lengthwise, and roll up tightly.
-Repeat steps 3 & 4 until all of the filling is gone.
5. Place taquitos on cookie sheet, seam down, and space evenly so they are not touching.
6. Using cooking spray or olive oil, lightly grease tops of taquitos; sprinkle lightly with salt.
7. Bake for 15-20 minutes, until lightly browned and crispy.