Cilantro Lime Rice Cafe Rio

Ingredients:
2 cups rice
4 cups water
2 tablespoons of butter
2 teaspoons Chicken Bouillon
1 handful cilantro, chopped
1/2 lime, juiced
1 Can (4oz) Diced Green Chiles

Pour everything except cilantro in a rice cooker and follow product instructions, or in a pot, heat to a boil and then add the lid and turn down to low for 20-30 minutes or until tender.  Or just bake with lid on at 375 degrees for 40 min.

Remove the lid, add cilantro and stir to combine everything and serve immediately.

Cafe Rio Creamy Cilantro Tomatillo Ranch Dressing

  1 Jalapeno

  1 Clove Garlic

  1 Tomatillo

  1 Handful cilantro

  1 lime juiced

  1 cup milk

  1 cup mayonnaise

  1 Package dry ranch dressing packet

Place all ingredients except the mayonnaise into the blender and blend until smooth. Whisk in the mayo and place in the fridge.

Cafe Rio Chicken - yum!

1 Bottle of Kraft Zesty Italian Dressing

   1 Tablespoon Cumin

   1 Tablespoon Chili Powder

   3 Cloves of Garlic, minced

   5 LBS Boneless, skinless chicken breasts

  

Mix ingredients and pour over chicken in a crock pot and cook on low 4 hours.

Remove chicken and shred. 

Place back in crock pot for another hour.

Slow Cooker Chicken & Gravy

Comfort food!

3-4 boneless skinless chicken breasts 

2 packets dry chicken gravy mix (0.87 ounce packets) 

1 can cream of chicken soup 

1 and 3/4 cups of water 

1/8 teaspoon black pepper 

Put the gravy packets, cream of chicken soup, water, and pepper in a medium bowl and whisk until the gravy is as smooth as you can get it. Place the chicken breast into the slow cooker. Pour the gravy mixture over your chicken breast.  Cook on low for 8 to 10 hours.  Serve over mashed potatoes.

Pancakes

These are super good!!!

Ingredients:
makes 6 big pancakes, 10 for blueberry.

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

3 Tablespoons butter, melted

1 egg

1 1/4 cups milk

cooking spray

Directions:

Sift together flour, baking powder, salt, and sugar in a large bowl.

Whisk in melted butter, egg, and milk until combined.

Let batter rest for 5 minutes.

Preheat a large skillet over medium-high heat.

Spray with cooking spray.

Pour batter into the hot skillet, about 1/4 cup of batter for each pancake.

Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake.

Flip and cook until golden, about 1 to 2 minutes.

Perfect Pulled Pork - General Conference picnics

5 lbs boneless pork butt shoulder
1 1/2 tsp smoked paprika
2 tsp black pepper
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp garlic powder
1/2 tsp salt
1 cup water

Combine all seasonings & rub over roast
Place meat 6 qt slow cooker
Add water
Cook 6-8 hrs on high or till pork is tender

Green Chile Chicken Enchiladas

Ingredients:

2 cups chicken, cooked & shredded

2 cups monterey jack cheese, shredded

1 - 19 oz. can Las Palmas Green Chile Enchilada sauce

1 cup sour cream

6-8 corn tortillas

1 - 4.5 oz. can chopped green chiles

Salt and pepper

Instructions:

1.            In a small bowl, combine chicken, 1 cup cheese, green chiles, salt and pepper.

2.            In a small skillet, bring enchilada sauce to boil. Remove from heat.

3.            Dip each tortilla into heated sauce for a few seconds to soften.

4.            Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down center for each tortilla. I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center.

5.            Roll the tortilla and place seam-side down in 8x8 (or 9x9) inch baking dish.

6.            Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese.

7.            Bake 20 minutes at 350. Makes 4 servings.