5.23.2007

Cafe Rio Recipes

A cooking lady come to our Enrichment with these recipes. She has studied it out and feels these are as close as she can come to the actual dishes. I ate the salad & salad dressing, and I must say, she is pretty darn close!

Chicken Garlic Lime Marinade
*1/4 c. olive oil
*6 Tbl soy sauce
*1/4 c. red wine vinegar
*6 Tbls Worcestershire sauce
*juice from 2 fresh limes
*1 tsp salt
*1 1/2 tsp black pepper
*cloves of crushed fresh garlic
*6 boneless skinless chicken breasts

In a large resealable bag, blend all in bag. Place the chicken breasts in and shake. Marinade for at least 6 hours. Try not to leave in longer, as the citrus juice will toughen the chicken. Rotate the bag often to get complete sides of chicken.

Cafe Rosie Chicken Salad
1 pkg lettuce salad
1 pkg Romaine salad
1/2 bunch fresh cilantro (optional)
1 1/2 cups of Romano cheese
Zaterain's Black Bean Rice Mix (prepared as directed)
2 cans black beans, rinsed
Fresh lime slices (optional)
Grilled chicken breasts
Avocado (optional)
Deep fried CORN tortilla chips
Tomatillo dressing
Flour tortillas

Warm or lightly fry the flour tortilla, place warm tortilla in a large serving bowl & layer as follows:
-Cooked rice
-Black beans
-Grilled chicken.
-Lettuce/Romaine mixture.
Place corn tortillas strips on top. Sprinkle generously with Romano cheese. Add a few limes, cilantro, and avocado slices around blow. Allow guests to pour their own dressing.

Rosie's Tomatillo Dressing
You will need:
1 hot pepper
2 medium tomatillo's, cut into bite size pieces
1/2 bunch fresh cilantro
Juice from 1 fresh lime
3/4 jar of Ranch dressing (Kraft Peppercorn ranch is good to use)
Salt to taste

Pour Ranch dressing in blender, add the tomatillo pieces and cilantro. Blend on high for about 1 minute, or until the sauce is smooth. Pour in the lime juice & blend again. Salt to taste. Keep any leftovers in the refrigerator.

*This dressing is better "aged" for at least 2-3 hours before serving, so the Ranch flavor has a chance to "chill out", and it also allows the tomatillo's flavor to come out.

Tres Leches Cake
Butter (to coat your pan)
6 large eggs
1 c. sugar
1 c. sifted flour
12 oz. can coconut milk
12 oz. evaporated milk
14 oz. sweetened condensed milk
1/2 tsp baking soda
1 tsp vanilla
Whipped cream
Optional: fresh coconut, strawberries, & kiwi with whipped cream for garnish.

Preheat oven to 350. Use a buttered GLASS 9x13 pan.
Beat whites to a soft peak. In a separate bowl, whip sugar & egg yolks to a froth. Gently fold in the egg whites to the yolk & sugar mixture, DO NOT mix or beat in completely. Sift flour & baking soda. Fold into egg mixture, mixing gently until mix is even and no flour is showing. DO NOT BEAT TO SMOOTH! Spoon into greased pan. Bake cake until golden brown & cake pulls from side... about 20-30 minutes. When cooked & slightly cooled, take a small knife & scrape a tiny layer of the cake off. Combine all the milks in a bowl, whisk to combine. Pour over cake & cover with plastic spoon. Allow cake to cool in fridge at least 2 hours, but 1 day is preferred. Serve with whipped cream & fresh fruit.

5 comments:

Skipper said...

Where did you get all these? You didn't figure them all out yourself, did you???

Ashleigh & Randy said...

No, this lady that has a cooking class at Macey's has figured all these out. She came to our Enrichment and shared them with us!

ashleybecar said...

Oh wow! This is like pure gold! I have tried to make the salad before and it was NOT the same! I usually just buy the dressing from them, but I'm sooo excited to try it myself. Thanks so much for sharing!

Ashley

Skipper said...

Oh, maybe I should have read the beginning of your post. All I saw was "Cafe Rio" and I got myself all worked up.

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