Sharon's "Cafe Rio"

Cafe Rio Pork Simplified

3/4 lb pork shoulder

1 bottle taco sauce (Pace Mild Taco Sauce 3/4 bottle)

1 T cumin

1 C brown sugar

1 can Coke

salt and pepper to taste

Put roast in crock pot in enough water to cover and cook on low overnight.  In the morning, shred the meat with a fork.  Put back in the crock pot and add additional ingredients.  Cook at least one more hour.

Can serve as burrito or salad.  

Additional fixings: shredded cheese, sour cream, guacamole, cilantro, chopped tomatoes, green onions, black olives.

Lime Rice

1 C rice

2 C chicken broth

juice of 1 lime

chopped cilantro

Brown the rice in butter.  Add chicken broth to cook.  Stir in lime juice and cilantro.

Ranch Tomatillo Dressing

1 pkt Hidden Valley Ranch dressing mix

1 C buttermilk

1 C mayo

1-2 tomatillos

1 clove garlic, minced

1 small jalapeno pepper, seeded and chopped

1/2 t lime juice

1/2-1 bunch cilantro, chopped

Mix together and refrigerate.

Cornbread

1 C sour cream

1 box Jiffy Corn Muffin mix

2 eggs

2 T sugar

1/2 C butter

14 oz. creamed corn

1 can diced jalapenos chilies (opt.)

Melt butter in a 9x9 pan, move butter around to coat the bottom of pan.  Mix all other ingredients together.  Pour into melted margarine.  Bake at 375 degrees for 40-45 minutes until the top cracks and sides are golden brown.

Black Bean and Corn Salad

2 can black beans, drained

1 (15 oz) can corn, drained

2 Roma tomatoes, diced

1/4 C diced red pepper

1/4 C diced green pepper

1/4 C diced red onion

2 T chopped cilantro

1 jalapeno, seeded and minced

4 T red wine vinegar

3 T honey

1 T salt

1 t pepper

generous pinch of cumin

Mix all ingredient together. Marinate in the refrigerator.

Lime Ice Cream

1 pint whipped cream

1 C sugar

3 t fresh line juice

3 T lime zest

Whisk together just until sugar dissolves. Do not over mix.  Freeze in plastic bin, at least 7 hours.

Caitlin's Salad

romaine
tomatoes, diced
red onion, thinly sliced
avocado, diced
mango, diced
honey-roasted peanuts


Toss all ingredients together, and serve with EATING RIGHT Pomegranate & Blueberry dressing (found at Safeway).

Tip: Dress individual servings of salad. This salad tends to get soggy and won't keep if there are leftovers dressed.

Peach and Blueberry Crisp with Spiced Pecan Topping

2 oz unsalted butter, softened
3 oz (2/3 c.) flour
1/2 c. packed brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. table salt
2/3 c. coarsley chopped pecans
3 c. (~1 lb) room temp blueberries, washed/drained on paper towels
3 medium peaches (~1 lb) halved & sliced 1/2 in thick
1/4 c. sugar
3 Tbs. cornstarch
1/4 tsp. nutmeg

Butter a 9 in. square pan and set aside. Combine the four through cinnamon + 1/8 tsp. of salt. With your fingers work butter in until readily clumps together. Mix in pecans. In a large bowl mix blueberries and peaches together. In a small bowl mix sugar, cornstarch, nutmeg, and 1/8 tsp. salt. Toss with fruit. Spread fruit into pan and then press streusal on top in small lumps. Bake at 375 F on the center rack until the fruit is bubbling in the center and the topping is crisp and well browned, about 45-50 min. Cool slightly and serve!

Kent's Salmon

Salmon 1:
lemon pepper
garlic salt
fresh dill (whole package)
slice lemon and lay on top

Salmon 2:
chipotle lime rub

Preheat the oven to 400 degrees. Prepare a baking sheet by covering with tin foil. Rinse salmon fillet and place on baking sheet. Top with seasoning, lemon slices and sprinkle with fresh dill. Place in preheated oven. Begin checking for doneness around 10 minutes elapsed time.

When finished cooking dab with melted butter, and squeeze fresh lemon juice over the top.

Tip: Salmon is done when it easily comes apart with a fork, and is almost completely opaque. Remove from the oven and set on counter for 5 minutes to "finish cooking".