Monterey BBQ Chicken

2lbs. Chicken Breasts
12oz. BBQ Sauce
2c. Monterey Jack Cheese, shredded
1c. Crumbled Bacon
1c. Finely Chopped Green Onions

Combined chicken and BBQ sauce and let it marinade for at least 30 minutes. Grill chicken and baste with remaining BBQ sauce. Place chicken in a 9x13 pan and add bacon, cheese and green onions. Melt cheese on low broil .

Cafe Rio Chicken

2lbs. Chicken Breasts
1/2 a small bottle of Zesty Italian Dressing
1/2Tbsp. Minced Garlic
1 packet Ranch Dressing Mix (mixed with 1/2c. of water)
1/2Tbsp. Chili Powder
1/2Tbsp. Ground Cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred the chicken.

Cafe Rio Tomatillo Dressing

I love this dressing!!!

1 Packet of Buttermilk Rand Dressing
1c. Mayo
1c. Buttermilk (the smallest carton)
1 Bunch of Cilantro
2 Tomatillos, husked (I use more, depending on the size)
1 Jalapeno (take the rib and seeds out)
Garlic Powder (just a few shakes)
Juice of 1 Lime

Blend mayo, dressing mix, buttermilk, and garlic in a blender until smooth.
Dice up tomatillos, jalapeno, cilantro, and lime juice, place in the blender.
Blend until smooth and creamy.
Chill in refrigerator for at least 30 minutes.

Cilantro Lime Rice

I like to double this recipe.

1tsp. Oil or Butter
2tsp. Fresh Cilantro
 2/3c. White Basmati Rice
1c. Water
1/2tsp. Salt
1 Lime

In a 2 quart saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for 1 minute.
Add water and salt, bring to a boil.
At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed.
Add the cilantro and fluff with a fork.

Cafe Rio Sweet Pork

I have been making this a lot lately. It is really yummy!!!

2lbs. Pork Roast
2 cans Coke (not diet)
1/2c. Brown Sugar
1/2tsp. Garlic Salt
1/4c. Water
1 (4oz.) can Diced Green Chilies
1 (10oz.) can Enchilada Sauce (I use the green)
1c. Brown Sugar

Put the pork in a reclosable bag to marinate, pour in one can can of Coke and 1/2 c. brown sugar. Marinade for a few hours or overnight. (i've done both....they both work)
Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain off liquid , shred pork.
Mix together (ina bowl or in blender) other 1/2 can of Coke, can of chilies, enchilada sauce and brown sugar.
Put shredded pork back in the crock pot, cover with sauce, heat until just warmed through.


To make a Cafe Rio style salad, you need:

• Flour tortilla
• Shredded chedder cheese
• Cilantro Lime Rice
• Black or Pinto beans
• Cafe Rio Sweet Pork or Chicken
• Romaine Lettuce
• Pico De Gallo
• Avacado or Guacamole
• Parmesan Cheese
• Tortilla strips
• Cafe Rio Tomatillo Dressing

Breaded Ranch Chicken

6 Chicken breasts
1c. Ranch Dressing
1c. Italian Style Bread Crumbs
3Tbsp. Minced Onions
1lb. Cooked & Crumbled Bacon (or 1c. pre-cooked pieces)

Mix bread crumbs, onions & bacon together. Dip chicken in ranch, then cover with bread crumb miture. Place in a 9x13 pan. Bake at 375 for 1 hour.

Delicious Double Chocolate Chip Chippers

1 3/4 c. flour
1 1/4 c. cocoa powder
1 c. white sugar
3/4 c. brown sugar
2 tsp baking soda
1 c. butter
2 eggs
1 tsp vanilla
1/4 tsp salt
2 c. white chocolate chips

1. Preheat oven to 350 degrees.
2. In large bowl cream butter, brown sugar, white sugar. Add eggs one at a time, beat well.  Add salt and vanilla.
3. In another bowl combine flour, cocoa, baking soda.  Add to cream mixture, mix until all ingridients are incorporated, dont over mix! Fold in Chocolate chips.
4. Spoon on to greased pan and bake for 8-10 minutes. Enjoy