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!

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.)

Pumpkin and Pine Nut Risotto

Submitted by Amelia Hohl

Prep time 20 min. Cook time 35 min.

Ingredients:

1 lb pumpkin , seeded
3 Tbs butter
2 Tbs olive oil
½ Cup pine nuts
1 onion, chopped
2 garlic cloves, crushed
1 ½ cups Italian risotto rice
2/3 cup white wine (optional)
3 ¾ cup hot chicken or vegetable stock
½ cup freshly grated Parmesan cheese
salt and pepper

Directions:

Cut up and peel pumpkin into chunks. Melt half of the butter in a large saucepan with oil and sauté pumpkin for 3 minutes. Add pine nuts and sauté for 2 minutes until golden. Drain and set aside to add last,
Add the Onion to the pan and sauté for 3-4 min until soft. Add garlic and rice and cook, stirring for one minute. Pour wine in and let bubble until completely evaporated.
Add a little hot stock and cook, stirring, until it is absorbed. Keep adding stock slowly for about 20 minutes until the rice is soft and the mixture is thick and creamy.
Return the pumpkin and the pine nuts to the pan with the remaining butter and half the Parmesan. Check the seasoning and spoon the risotto onto plates. Serve sprinkled with remaining Parmesan.
This is out of this world delicious!

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Acorn Squash Sauce

Submitted by Cynthia Schkrohowsky

Serves 8

4 large Acorn squash, cut in half and seeded (you can also use Butternut)

1/3 cup olive oil

6 large cloves garlic, chopped

1 bunch flat-leaf parsley, chopped

¼ cup chopped fresh basil leaves

Salt and black pepper to taste

1 pound linguini

Preheat oven to 425 degrees, Arrange squash, cut side down, in a single layer in a baking pan. Using fork, pierce each shell in four places. Pour water into the pan to ½ inch. Cover the pan with foil. Bake about 1 hour, or until the squash in very soft when pierced with a fork. When the squash is cool enough to handle, use a spoon to scoop the pulp into a bowl. Set aside.

Heat the oil in a large skillet over medium-low heat. Add the garlic, parsley, and basil. Cook, stirring frequently, for 10 minutes, until the garlic is softened and golden, but not dark brown. Add the squash, salt, and pepper and cook for 25 to 30 minutes, stirring frequently, until heated through and well mixed. Taste for seasoning. Keep the sauce warm while you cook the linguine according to the package directions. Drain and turn into a serving bowl. Spoon some sauce over the top and toss well. Spoon the remaining sauce over the top. Serve with additional freshly ground black pepper.

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Alyce's Easy Shrimp and Rice

Submitted by Alyce Liber

2 Servings

Ingredients:

6 oz. cooked & peeled shrimp
1 tsp. olive oil

½ c. brown rice
2 garlic cloves, minced

1 15-oz. can diced tomatoes
1 small onion, chopped

½ tsp. dried thyme
2 stalks celery, coarsely chopped

1 c. chicken stock, or 1 c water & 1 chicken bullion cube
¼ c. chopped green pepper

½ tsp. salt
1 small can chopped green chilies

¼ tsp. freshly ground black pepper

Directions: Sauté garlic, onion and celery with 1 tsp. oil in a non-stick pan, for about 4-5 minutes, until they begin to soften. Add green pepper and cook for about 2 more minutes. Add rice and stir and cook for about 2 minutes. Add remaining ingredients: tomatoes, thyme, stock, salt and pepper, and cover and cook over low heat for about 25-30 minutes, until rice is done. Stir in shrimp, cover and turn off heat. Let shrimp warm for a few minutes and serve.
Serve with a green salad, maybe some garlic bread, and fresh fruit and you have dinner.

Beef Taco Bake

Submitted by Trixie Rife

aka Mexican Lasagna

Ingredients:

1 lb ground beef

1 green pepper, diced

1 can tomato soup

1 onion, finely chopped

1 can Rotel tomatoes

2 C shredded cheese (cheddar or mozzarella)

1 small can mushroom (optional)

6 flour tortillas

Directions:

Using a large skillet, brown ground beef, pour off grease. Add tomato soup, Rotel, green peppers, mushrooms and onion in skillet.
Cut tortillas into 1” pieces. Add tortillas a small amount at a time to the skillet. If you have a larger skillet you can add them all at once. Mix to coat the tortillas with sauce. Spoon a layer of tortillas and mixture into 2 qt baking dish then add a layer of cheese. Continue until all of tortilla mixture is in baking dish. Top with layer of cheese. Cover with foil, bake for 25 minutes at 350. Uncover, cook for 10 more minutes until cheese has browned.
You can have lots of fun with this and put in whatever ingredients you would like. It can be made into a vegetarian dish by taking out the beef. I have also used sausage instead of the beef, and I’m sure turkey would work as well. You can remove the Rotel tomatoes if you want to tone down the spice. I have also used black beans in it and it tasted wonderful.

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Big Blue Burgers

Submitted by Alise Ringger

Big Blue Burgers

Recipe courtesy Rachael Ray

We made these burgers for Father’s day. Then again a couple of weeks later because the blue cheese and dressing keep well in the fridge for a while. Mmmmmmmm!

1 1/3 pounds ground beef

1 T Worcestershire

Dried/Fresh parsley

¼ c. Red onion, chopped

½ pound crumbled blue cheese

Extra-virgin olive oil, for drizzling

Salt and pepper

4 good rolls

Toppings:

Romaine lettuce leaves

Vine ripe tomato slices

Blue cheese dressing

Combine first 4 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.

Brush or drizzle burgers with extra-virgin olive oil and grill. Serve burgers rolls with lettuce, tomato, and blue cheese dressing.

Broiled Tilapia Parmesan

Submitted by Janene Cook

INGREDIENTS
* 1/2 cup Parmesan cheese
* 1/4 cup butter, softened
* 3 tablespoons mayonnaise
* 2 tablespoons fresh lemon juice
* 1/4 teaspoon dried basil
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon onion powder
* 1/8 teaspoon celery salt
* 2 pounds tilapia fillets

DIRECTIONS
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Calzones

Submitted by Alise Ringger

9 frozen dough rolls, thawed but still cold

½ c. diced ham

1 small can sliced olives

1/2 c. chopped mushrooms (I used canned again)

¼ c. chopped green peppers

½ c. grated Mozzarella cheese

1 c. heated pizza sauce

Flatten each roll into an 8 inch circle. Combine ham, olives, mushrooms, green peppers, and cheese. Place ¼ cup ham mixture on each circle. Fold dough over (like a turnover) and seal edges with a fork. Place of baking sheet, sprayed with nonstick cooking spray. Bake at 350 for 20-25 minutes. Dip in heated pizza sauce.

Cauliflower Sauce

Submitted by Cynthia Schkrohowsky

Serves 6

½ cup olive oil

4 large cloves garlic, chopped

2 small heads cauliflower, cored and finely chopped

1 cup chopped flat-leaf parsley

Two 28-ounce cans whole peeled tomatoes, crushed with your hands

½ cup water

Salt and black pepper to taste

1 pound angel-hair pasta

Grated Parmesan or Romano (optional)

Heat the oil in a large pot over low heat. Add the garlic and cook for 1 minute, stirring frequently. Add the cauliflower and parsley. Cover and cook for 15 minutes, stirring frequently, until the cauliflower is softened. Add the tomatoes, water, salt, and pepper. Cover and simmer for 30 minutes, stirring frequently. Remove the cover and simmer for 20 to 30 minutes, stirring frequently, until the cauliflower is tender and the sauce is cooked. Taste for seasoning.

Keep the sauce warm while cooking the pasta. Drain and turn into a serving bowl. Spoon ¼ of the sauce over the pasta and toss well. Spoon the remaining sauce over the pasta. Grind additional black pepper over the top if desired. Serve with freshly grated Parmesan or Romano if desired.

Chicken Cordon Bleu with Sauce

Submitted by Kim Judd

ingredients:

Boneless skinless chicken breasts
Ham slices, thin (I use deli ham)
Mozzarella or provolone cheese slices, thin
Seasoned fine bread crumbs
Eggs, beaten

Directions:

Slice or pound chicken breasts to approximately 1/2 inch thickness. On top of each chicken breast, lay ham and cheese slices (ham and cheese should cover entire chicken piece). Roll chicken tightly so ham and cheese are inside and secure with toothpicks. In one bowl put eggs; pour bread crumbs into another bowl. Dip chicken roll into egg, then coat evenly with bread crumbs. Place chicken rolls in greased pan. Bake at 375 degrees for 30 minutes or until chicken is no longer pink, turning once.

Mornay sauce:

Ingredients:

1 cup sliced mushrooms
1/2 cup sliced green onions
1 clove garlic
2 tablespoons butter
2 tablespoons flour
Dash white pepper
2 cups half and half cream
1/2 cup Parmesean cheese, freshly grated
1/2 cup shredded processed Swiss cheese

Directions:

In saucepan, cook mushrooms, green onion, and garlic in butter until tender but not brown. Stir in flour and pepper. Add cream all at once. Cook and stir until mixture is thick and bubbly; cook and stir 1 minute more. Reduce heat. Add all cheese and stir until melted. Heat through, do not boil. Serve over chicken cordon bleu.

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Chicken Divan

Submitted by Michelle Delie

This one has a lot of ingredients but it’s pretty good and can be made in either an 11X17 pan or two 9X9 foil pans – to either serve immediately or freeze. If freezing cover with wrap and then foil and write the following on a card to put on top: “Allow casserole to thaw 24 hours in fridge. When ready to bake remove wrap and foil. Bake uncovered at 350º for about 40 minutes, until bubbly.”

2 – 10 oz. pkg. frozen chopped broccoli
6 chicken breasts halves (4 lbs) – cooked, boned, shredded.
2- 10 ¾ oz cans condensed mushroom soup
1 cup mayo
1 cup sour cream
1 cup grated sharp cheddar cheese
1 teaspoon fresh lemon juice
1 teaspoon curry powder
½ cup dry white wine
½ cup grated parmesan cheese
½ cup soft breadcrumbs (Soft? – I just used whatever I had)
2 teaspoons butter
salt and pepper

1.) Microwave broccoli 2 minutes on full power until thawed (remove wrapping and open at one end). Drain – put in a large bowl and add chicken.
2.) In a medium bowl combine: soup, mayo, sour cream, cheddar cheese, lemon juice, curry powder, salt/pepper to taste, wine. Whisk together to make a sauce. Pour sauce over the broccoli and chicken – mix well with spatula.
3.) Place mixture in pans that have been sprayed. Pat down evenly and smooth with spatula. Combine breadcrumbs and Parmesan cheese and sprinkle on top. Dot with butter.
4.) If serving immediately, cook uncovered at 350º for 30 minutes or until bubbly.

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Chicken Enchiladas

Submitted by Kelly Smith

Filling:

3 cups cooked, shredded chicken

1 small onion, chopped and lightly sautéed

8 oz. cream cheese, softened

½ tsp. garlic powder

1 cup shredded cheddar or Monterey Jack cheese

½ cup salsa

Sauce:

1 can cream of chicken soup

3 Tbs. ketchup

1 Tbs. paprika

½ cup salsa 1 cup milk

1 tsp. chili powder

Tortillas
1 cup shredded cheese
Sliced black olives
Chopped green onions

Directions: Combine filling ingredients. Blend sauce ingredients in blender until smooth. Place a small amount of sauce in bottom of 9x13” pan. Roll filling in tortillas. Place in pan. Top with remaining sauce. Sprinkle with cheese, olives and green onions. Bake, covered, at 350 F for 30-40 minutes. Uncover and bake 10 minutes longer.
TO FREEZE: Prepare and fill enchiladas. Top with sauce. Freeze. Bake, covered, at 375 F for 1 hour. Top with cheese, olives and green onion. Bake, uncovered, 15 minutes longer.

Chicken Enchiladas

Submitted by Cynthia Schkrohowsky

Serves 4-6

Ingredients:

1-3 chicken breasts
1 Tablespoon olive oil
½ onion, diced
1 can green chilies
2 garlic cloves, minced
1 cup frozen corn
2 teaspoons chili powder
1 bag fresh spinach
black pepper
½ cup sour cream
1 can cream of chicken soup
2 ounces cream cheese
1 cup salsa
1 cup mozzarella cheese, shredded
10 corn tortillas

Directions:

Preheat oven to 350 degrees. Cook chicken breast in half of olive oil over medium heat, then dice or shred. Set aside. In same pan, sauté green chilies and garlic in remaining oil over medium heat until fragrant. Add corn and chili powder. Cook for 1 to 2 minutes then turn heat to medium-low and add spinach. Cover pan and steam until spinach is wilted, stir occasionally. Add chicken and then pepper to taste. In mixing bowl, combine sour cream, soup, cream cheese, ¾ cup salsa, and ¾ cup mozzarella. Add a half cup or so of sour cream mixture to chicken mixture. Spread remaining salsa on bottom of large baking dish. Use chicken mixture to fill tortillas, roll and place in baking dish. Cover with sour cream mixture and top with remaining mozzarella. Cook for 30 to 40 minutes until heated through and bubbly.

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Chicken in Pineapple

Submitted by Janell Perez

(Pollo en Pina)
This is a famous Guatemalan Dish

Ingredients:
3 ½ to 4 pound chicken cut into serving pieces
(I buy it already cut up, it is easier)
2 cloves of garlic, chopped
2 bay leaves
½ cup of cooking sherry
1 small can of chicken stock
1 ripe pineapple, weighing about 1 ½- 2 pounds, peeled, cored, and coarsely chopped, or a 1 pound can of unsweetened pineapple, in it’s own juice
2 whole cloves
½ cup olive oil
2 medium tomatoes, peeled and coarsely chopped
2 medium onions, finely chopped
1 inch piece of stick cinnamon
½ cup white vinegar
Salt and pepper

Directions:
Put the chicken pieces into a heavy saucepan. If using fresh pineapple, be careful to save and use all of the juice. If using canned pineapple, use the juice. Add all of the rest of the ingredients, including salt and pepper to taste. If using fresh pineapple, it may be necessary to add a little chicken stock enough to cover the chicken pieces. Cover and simmer over low heat until the chicken is tender, about 45 minutes. If the sauce is very abundant, cook partially covered for the last 15 minutes. Serve with rice.

Chicken Kabobs

Submitted by Danae Shill

8 oz. Italian dressing

Chicken breast, cut into strips

¼ c. soy sauce

2 green bell peppers, cut into 1 ½ inch pieces

¼ c. Worcestershire sauce

2 large onions, cut into wedges

2 Tbsp. Lemon juice

18 fresh whole mushrooms

1 tsp. Dijon-style mustard

Mix together dressing, soy sauce, Worcestershire sauce, lemon juice, and mustard. Pour marinade over chicken, peppers, onions and mushrooms. Cover and refrigerate at least 4 hours. Grill over medium-hot coals until chicken is no longer pnk, about 13 to 15 minutes.

Chicken Marengo

Submitted by Cambria Sorensen

(CROCK POT)

Ingredients:

3 pounds boneless chicken breast halves, cut into strips
2 (1.5oz) package spaghetti sauce mix
1 cup white cooking wine
4 fresh tomatoes, quartered
1/2-1 pound fresh mushrooms, sliced
hot, cooked pasta

Directions:

Place chicken in bottom of crock pot. Combine dry spaghetti sauce mix with wine; pour over chicken. Cover and cook on LOW 6-7 hours. Turn crock pot to HIGH. Add tomatoes and mushrooms. Cover and cook on HIGH for 30-40 minutes or until tomatoes are done. Serve over hot, cooked pasta. Makes 4-5 servings.

Chicken Tamale Casserole

Submitted by Kris Munson

(great for large crowds)
Ingredients:

3 cans tamales

1 onion, chopped

3 chicken breasts

1 cup cheddar cheese

1 cup raw rice, cooked

1 cup corn

1 can cream of mushroom soup

1 can cream of celery soup

Directions:

Steam chicken with onion & seasonings (such as Goya Adobo All Purpose Seasoning) for 25 minutes. Drain tamales, and save the liquid. In a 13 x 9 baking dish, layer tamales, add chicken, corn, and cooked rice. Mix the two soups and the saved liquid from the tamales, and then cover the chicken mixture with the liquid mixture. Spread shredded cheese on top. Bake for 1 hour, slowly -- start at 300 degrees, for 1/2 hour, then lower to 250 degrees for the remaining 1/2 hour. Serves 12-14 people.