Cafe Rio Black Beans, Rice, & Dressing

Cafe Rio Black beans
1 Can of Black Beans, Rinsed and Drained
1 C Tomato Juice
2 Cloves Garlic, Minced
1 tsp Cumin
2 T Olive Oil
1 1/2 tsp Salt
2 T Fresh Cilantro Chopped

In a 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.


Cafe Rio Tomatillo Dressing:
1 pkg Hidden Valley Ranch Dressing Mix
1 C Buttermilk
1 C Mayo
2 Tomatillos
1/2 Bunch of Cilantro
1 Clove of Garlic
1/2 Limes Juice
1/2 to 1 Small Jalepeno, seeds removed. For a little spicier add some of the seeds.

Blend all ingredients well in a food processor & refrigerate.


Cafe Rio's Cilantro Lime Rice:
4 C Chicken Broth
2 C Uncle Ben's Original Long Grain Rice
2 Cloves of Garlic
1/2 Bunch of Cilantro
1 Can Green Chiles-(or equivalent fresh)
1/4 Onion
1/2 Limes Juice

Blend garlic, cilantro, green chiles, & onion together in food processor. Add all ingredients to your rice cooker stir and cook.

Aunt Teena's Santa Fe Layered Salad

1 - 10 oz. Bag Salad Greens --- Romaine or Iceberg or Mixed (about 6 cups)
2 Cups Halved cherry or grape tomatoes or chopped tomatoes
1 Cup Yellow Bell Pepper, chopped
2 Cups Southwestern Cooked Chicken Strips
1 - 14.5 oz. Can Black Beans or Pinto Beans, rinsed and drained
1 Cup Corn kernels, thawed if frozen or roasted if fresh
¼ Cup Fresh Cilantro, chopped, or more to taste
1-2 Cups Corn Chips or Crisp Tortilla Strips, broken in pieces
1 ½ Cups Shredded Pepper Jack or Cheddar or Colby Cheese
½ Cup Green Onions, sliced

2 Cups Mayonnaise blended in blender with 1 canned Chipotle Pepper, chopped, with a tsp. of Adobo Sauce (or more to taste) or the mayonnaise blended in the blender with ¼ Cup of your favorite Salsa, or you use 2 Cups of a thick Ranch dressing and blend with a little salsa for a southwest ranch topping.

*Garnish: Can also top dressing layer with additional cheese, sliced black olives, and sliced green onion, if you like.

Layer in order, starting from the top, in a clear, flat-bottom glass bowl, topping with the mayonnaise dressing. Cover and refrigerate until serving time. Before serving, you can garnish with additional cheese, cilantro, sliced green onions or peppers. Take to the table and toss together before serving.

Note: You can also add chopped avocado or chopped hot peppers as layers to this salad. You can omit the chicken for a delicious no-meat dinner.

7 Layer Dip

INGREDIENTS:

2 avocados mashed

15 oz. refried beans

1 can diced green chillis

1 c. sour cream

½ pk. Taco seasoning

1 c. cheddar cheese

1 c. Monterrey jack cheese

1 c. sliced black olives

1 tsp. lemon juice

tomatoes

DIRECTIONS:

In a flat dish (I use 9x13) layer the following.

Beans with chillis mixed in.

Avocados with lemons and Tabasco sauce mixed (or whatever guacamole you make)

Sour cream and taco seasoning mixed

Cheese

Black olives

Green onions

Tomatoes

{ CHICKEN FAJITAS }

2 garlic cloves, minced
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. onion powder
1/2 tsp. salt
1 lb. boneless skinless chicken breasts (unfrozen)
2 tsp. vegetable oil, divided
1 red onion, sliced
3 small peppers ( green, red, and yellow ) sometimes I add green too. I love peppers!
4 flour tortillas
sour cream
salsa

In a bowl, combine garlic, chili powder, cumin, onion powder and salt. Pat mixture onto chicken breasts. In a nonstick skillet, heat 1 tsp. oil over medium heat and cook 1 minute. Add peppers and onion and cook until vegetables are browned (about 5 minutes. Remove and keep warm. Add remaining oil and chicken to skillet. Cook 6 minutes. Turn chicken and continue cooking until cooked through. (about 4 minutes.) Warm the tortillas in the microwave. Slice chicken into strips and assemble fajitas. Serve with sour cream and salsa.

* Sometimes I double the seasoning for the chicken. I usually do 2 large breasts or 3-4 small. You can marinate the chicken and let it thaw in the fridge.

Guacamole

3 Ripe Avacados
1-2 Limes juiced
1 T. Cilantro
1/4 Cup Red Onion
1 clove Garlic
Salt and Pepper

All of these amounts can be altered to taste. I usually just eye it.

OB's Salsa

1 Jalapeño
1/4 Cup. Onion
1 Can Diced Tomatoes with Green Chilies
1 can Whole tomatoes
1/4 tsp Sugar
3/4 tsp Garlic salt
1/2 tsp Cumin

Blend in blender. Goes great with SO many dishes!

Simple, Perfect Enchiladas!

These are SO yummy! They are a little bit of work- but worth it. Make guacamole and salsa and you will be in heaven. (or your husbands will because you don't like meat. :) )

Recipe: Simple, Perfect Enchiladas!
Prep Time: 1 Hour30 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 6

Ingredients
FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro
_____
FOR THE MEAT:
1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt
_____
FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil
_____
TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives
1 cup Chopped Green Onions
½ cups Chopped Cilantro
Preparation Instructions
Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Easy Bean and Rice Enchiladas

1 Red Pepper
1 Yellow Pepper
1 Orange Pepper
1 Bushell of green onions

*Finely chop above ingredients and saute until soft (You won't want much crunch)

1 cup of rice ( I use brown- but white is fine too)
Chicken Bouillion

*Cook rice with chicken bouillion in rice cooker

1 can black beans
1 can green enchilada sauce (or tomato soup)
1 can red enchilada sauce
1/4 cup cheese * mix the beans, and 1/2 of each of the sauces(save the rest for the top), cheese, rice, peppers, and onions all together.
*Pour some of the extra sauces on the bottom of a 9x13 pan
* fill flour tortillas with mixture and roll up
* pour left over sauce over the top and sprinkle with extra cheese

Bake in the oven at 350 for 20 min.

Top with sour cream and if you're up for it guacamole and salsa.

Crockpot Bean Burritos

2 cans refried beans
1 cup salsa
1 cup shredded monteray jack cheese
1 cup shredded cheddar cheese
3/4 cup sour cream
3 ounces cream cheese
1 TBS. chili power
1/4 tsp. ground cumin

Put everything in crockpot on high for 2 hours. Stir a couple times while cooking.