Strait from Salt Lake to Pittsburgh - The Cafe Rio

I thought I would send a little love from Utah. If you have ever experienced The Cafe Rio food you know how good this is and just in case you are missing it here is something to bring back memories.
Enjoy!

Submitted by Janene Cook

CHICKEN
5 lbs chicken breast, boneless, skinless
1 sm bottle zesty Italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.

PORK
3.5 lbs pork roast
1 bottle taco sauce (8 oz)
1 T cumin
1 C brown sugar
1 can Coke (not diet)

Cook pork in pot on low for 6 hours (cover roast 1/2 with water. I cooked for a couple of hours on high and switched to low, that made it shred easier; also, when you add the other ingredients, please take out some of the water, leaving only about ½ in. in the bottom of the pot). Add ingred. to pork 3 hours before it is done.

LIME RICE
in a saucepan, saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot, bring to a boil the following:
6 2/3 cups water
8 t chicken bullion
1/2 bunch cilantro chopped
2 tsp cumin
2 small cans diced green chilies
1 T lime juice
1/2 t pepper
3 cups of rice (maybe a half cup more, you'll have to play with it)

Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 t lime juice
1 t salt1/2 t pepper

TOMATILLO DRESSING
1 pkg Hidden Valley Buttermilk Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos
1/2 to 1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeño, seeds removed!

Rice Pilaf

Submitted by Jenny Pearson

1 square butter (about 2 tablespoons)

1 cup rice

1 cup celery, sliced thin

1 cup onion, chopped

2 ¾ cups water

1 package Lipton chicken noodle soup mix

Sage

Thyme

Salt

Pepper

Sauté butter, rice, celery, and onion in frying pan until onion and celery are clear. Add water and dry soup mix. Add sage, thyme, salt and pepper to taste. Cook until rice is tender. Let stand 10 minutes.

Mexican Rice

Submitted by Jenny Pearson

4 tablespoons vegetable oil

2 tablespoons butter

2 cups long-grain rice

2 cloves garlic, minced or pressed

1 teaspoon black pepper

½ teaspoon cumin, ground

1 (4 - ounce) can diced green chiles

2 medium tomatoes, peeled, seeded and crushed

4 cups chicken broth

¼ cup fresh cilantro, chopped (optional)

Heat oil and butter in a 4 to 6 quart pan over a medium flame. When the butter is melted, add the rice and cook, stirring until it is lightly golden (about 3 minutes).

Add the garlic, black pepper, chiles and cumin and stir for 3 minutes; then add the tomatoes and broth.

Bring to a boil, reduce heat, cover and simmer until liquid is absorbed and the rice is tender; test the rice after about 20 minutes and add more liquid if necessary.

When the rice reaches desired consistency, remove from heat and stir in the cilantro.

Yield: 6 servings

Chili Chicken Enchiladas

Submitted by Jenny Pearson

¼ cup chopped onion

2 garlic cloves, minced

1 tablespoon butter

2 tablespoons all-purpose flour

1 cup chicken broth

1 can (4 ounces) chopped green chilies

¼ teaspoon ground coriander

1/8 teaspoon pepper

1 cup (4 ounces) shredded Monterey Jack cheese, divided

½ cup sour cream

2 cups chopped cooked chicken

4 flour tortillas (8-inch)

Sliced ripe olives, chopped tomatoes and green onions, optional

In a small saucepan, sauté onion and garlic in butter until tender. Combine flour and broth until smooth; gradually add to pan. Stir in the chilies, coriander and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in ½ cup cheese and sour cream until cheese is melted. Combine chicken and ¾ cup sauce. Place about ½ cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 11-inch x 7-inch x 2-inch baking dish. Pour remaining sauce over enchiladas.

Bake, uncovered, at 350 degrees F for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with olives, tomatoes and green onions if desired.

Yield: 2 servings

Baked Ziti

Submitted by Jenny Pearson

12 ounces uncooked ziti or small tube pasta

2 pounds ground beef

32 ounces spaghetti sauce

2 eggs

1 carton (15 ounces) ricotta cheese

2 ½ cups (10 ounces) shredded mozzarella cheese, divided

½ cup grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce. In a bowl, combine the eggs, ricotta cheese, 1 ½ cups mozzarella cheese and Parmesan cheese.

Drain pasta; add to cheese mixture and toss to coat. Spoon a third of the meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish; top with half of the pasta mixture. Repeat layers. Top with remaining meat sauce.

Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 5-10 minutes longer or until the cheese is melted. Let stand for 15 minutes before serving.

Pasta Mafalda Le Mont

Submitted by Jenny Pearson

1 pound penne pasta

2 cups heavy cream

3 cups marinara sauce

½ stick unsalted butter

1 cup Parmesan cheese, grated

2 whole eggs, slightly beaten

Black pepper, freshly ground

Cooked chicken, grilled or broiled and diced (optional)

Mushrooms, sautéed (optional)

Fresh parsley (optional)

Cook pasta until al dente and drain. Keep it warm in a strainer over hot water.

Warm the cream in a skillet and add the marinara. Simmer gently until sauce thickens slightly. Whisk in butter, cheese and eggs. Simmer for 2 more minutes. Be careful not to boil or eggs will curdle/scramble. Add cooked chicken and mushrooms, if desired.

Depending on preference, plate the pasta and add sauce on top, or combine the pasta and sauce. Garnish with parsley and serve.

Yield: 6 servings

(I found this recipe in the Pittsburgh Post-Gazette and added in chicken and mushrooms. I love Mary Stock’s spaghetti sauce recipe and use it as the marinara sauce (without the meat). With the chicken and mushrooms, it tastes similar to the signature dish at Bravo.)