The recipe that changed my life.

There are two things this town desperately needs. Target and Cafe Rio. Once we get both, I may just rest my bones here.

In the mean time, we survive on homemade. And I'm happy to report, it suits us just fine. PS - if we ever invite you over for dinner in the future and you catch me drinking the green ranch from a cup, just ignore me. Jared's gotten used to it. And somehow, magically, he accepts me for who I am. Love that man. (And yes, the ranch is just that good.)

*Note you can make the chicken, or the pork, but you probably won't want to make both at the same time. This recipe makes tons and tons!*

Cafe Rio Chicken

1 small bottle of Italian dressing
1 T. chili powder
1 T. cumin
3 garlic cloves
4-5 lbs chicken breast (I use much less, but still make the same amount of marinade.)
Cook in crockpot on low for 5 hours or longer. Shred before serving.

Cafe Rio Sweet Pork

2 pounds pork
3 cans Coke (DO NOT USE DIET, don't drink diet anything for that matter!)
1/4 cup brown sugar
dash garlic salt
1/4 cup water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, mild spiciness but any will work)
1+ cup brown sugar

Salt pork roast with garlic powder or garlic salt. Pour 3/4 can of Coke in your crockpot, over the top of the roast. Cook on low for 5-6 hours. Pour out Coke marinade. Shred pork. Blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste.). Blend well! If it looks too thick, add more Coke little by little. Put shredded pork in crockpot then pour blended sauce over the meat. Cook on low for another 2 hours.

Cilantro Lime Ranch
3 medium tomatillos
1 juice of lime (or 2, if you want)
1 bunch of cilantro
5 green onion stalks
2 garlic cloves
½ cup milk
½ cup mayo
½ cup sour cream
1 package dry Hidden Valley Ranch
¼ t. crushed cayenne pepper
1 jalapeno

Mix all ingredients in blender, refrigerate


Cilantro Lime Rice

1 juice of lime (or more)
4 t. powdered chicken boullion
2-3 garlic cloves
1 can green chilies
Salt
3 cups water
Mix all ingredients in blender
Boil, then add 3 ½-4 cups instant white rice, cover with lid and remove from heat. Let stand 10 minutes then fluff with fork.

Serve ranch over chicken and rice in warm tortillas. Great topped with cheese, lettuce, black beans (a must!!!!), and corn.