Cafe Rio!!

SWEET PORK

2 pounds pork

3 cans Coke (NOT diet)

1/4 c. brown sugar

dash garlic salt

1/4 c. water

1 can sliced green chilies

3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)

1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, 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..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours.

CILANTRO-LIME RICE

1 c. uncooked rice

1 tsp. butter or margarine

2 cloves garlic, minced

1 tsp. freshly squeezed lime juice

1 can (15 oz) chicken broth

1 cup water

1 Tbsp. freshly squeezed lime juice

2 tsp. sugar

3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

BLACK BEANS

2 Tbsp. olive oil

2 cloves garlic, minced

1 tsp. ground cumin

1 can black beans, rinsed and drained

1 1/3 c. tomato juice

1 1/2 tsp. salt

2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")

Beef Stroganoff

1 pound boneless sirloin steak, trimmed Cooking spray

6 cups sliced cremini mushrooms (about 12 ounces)

1 chopped onion

3-4 tablespoon butter

1/4 c all-purpose flour

3 cup fat-free, less-sodium beef broth

1-2 Tbsp. worchestershire sauce

1tbsp. garlic powder

salt and black pepper

3/4 cup reduced-fat sour cream

12 oz package of noodles, cooked

3 tablespoons minced fresh flat-leaf parsley Fresh parsley sprigs (optional)

Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 2 minutes or until lightly browned. Remove beef from pan; place in a medium bowl, and keep warm. Add cremini mushrooms and onion to pan; sauté 4 minutes. Add cremini mushroom mixture to beef.

Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.

Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream.

Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs, if desired.

Eggplant Rollatini

1 pounds eggplant, one small, trimmed and cut lengthwise into 6 (1/4-inch-thick) slices cooking spray

3/4 cup(s) tomato sauce with basil, garlic, and oregano, divided

1 cup(s) cheese, ricotta, part-skim

3 tablespoon cheese, grated Parmesan

2 tablespoon basil, fresh, chopped

1 tablespoon nuts, pine nuts, toasted

1/8 teaspoon salt

1 clove(s) garlic, small, minced

3 tablespoon cheese, mozzarella, part-skim, shredded

Preheat broiler. Place eggplant slices on a baking sheet coated with cooking spray; lightly coat eggplant with cooking spray. Broil 5 minutes on each side or until browned and tender.

Reduce oven temperature to 400°.

Spread 1/4 cup pasta sauce in bottom of an 8-inch square baking dish.

Combine ricotta cheese and next 5 ingredients in a bowl; stir well. Spoon 2 heaping tablespoons of ricotta mixture onto 1 end of each eggplant slice. Roll up slices, and place, seam sides down, in baking dish. Spoon remaining 1/2 cup pasta sauce evenly over rollatini, and sprinkle with mozzarella cheese. Bake at 400° for 35 minutes or until cheese is browned and bubbly.

Spicy Peanut Chicken

1 cup brown or white rice made to package directions

3 tablespoons vegatable oil

1 1/2 pounds boneless chicken thighs, diced into small bite-sized pieces

1 red bell pepper, diced into 1/2 inch pieces

Salt and pepper

1 inch ginger root, grated or minced

4 cloves garlic, finely chopped

1/4 cup creamy peanut butter

1/4 cup Tamari sauce or reduced sodium soy sauce

1/2 cup chicken stock

1 tablespoon chili paste

2 teaspoons toasted sesame oil

8-ounce can sliced water chestnuts, drained 1 bunch scallions, whites and greens chopped on angle into 1-inch pieces

1 cup unsalted, dry roasted peanuts

Start brown or white rice and 10 minutes before it is done begin your stir fry.

Heat a tablespoon of vegetable oil over high heat in a large skillet. Add chicken and stir fry for 2-3 minutes, add bell peppers and stir fry 2 minutes more. Remove chicken and peppers to a plate and add 2 tablespoons more oil to the pan. Add ginger and garlic and stir fry 15 seconds then add in peanut butter, soy, stock, chili paste and sesame oil and stir to combine into sauce. Add chestnuts and scallions and toss 1 minute, add chicken and peppers back to pan with peanuts and turn to coat in sauce. Serve over rice.

Penne with cauliflower sauce

1 pound whole wheat penne rigate

3 tablespoons extra virgin olive oil (EVOO)

3 cloves garlic, smashed, skins removed and thinly sliced

1 medium onion, finely chopped

1 head cauliflower, stemmed and chopped (about 2 pounds)

1 cup chicken broth

4 sprigs fresh rosemary, leaves stripped and finely chopped

3/4 cup grated Pecorino Romano cheese

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Set aside a ladle of pasta water and drain the pasta.

Meanwhile, heat the EVOO, three turns of the pan, in a large, deep skillet over medium heat. Add the garlic and cook for 3 minutes, then add the onion and cook for 5 minutes. Add the cauliflower, broth and rosemary, then cover and cook for 10 minutes.

Mash the cauliflower with the back of a spoon and cook until golden and caramelized, 7-8 minutes. Add the reserved ladle of pasta water to the cauliflower sauce. Stir in the pasta, then add the cheese and toss. Season to taste with salt and pepper.

Baked Potato soup

12 slices bacon

2/3 cup margarine

2/3 cup all-purpose flour

7 cups milk

4 large baked potatoes, peeled and cubed

4 green onions, chopped

1 1/4 cups shredded Cheddar cheese

1 cup sour cream

1 teaspoon salt

1 teaspoon ground black pepper

Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Linguini with Scampi

1 (12 ounce) package linguini pasta

3/4 cup butter

1 pound shrimp, peeled and deveined

4 cloves garlic, minced

2 tablespoons lemon juice

3 tablespoons chopped fresh parsley

salt and pepper to taste

Preheat oven to 400 degrees F (200 degrees C). Place the butter or margarine in 9x13 inch glass baking dish, and place in oven until butter melts. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and transfer to a large serving bowl. Stir the shrimp, garlic, and lemon juice into the melted butter. Return dish to oven. Bake for 3 minutes. Remove from the oven, and mix in parsley; continue baking until shrimp are opaque, about 2 minutes longer. Season with salt and pepper. Spoon the shrimp and butter sauce over the linguini, and toss to coat the pasta. Serve immediately.