5 lbs. boneless, skinless chicken breasts
1 8-oz. bottle zesty Italian dressing
2 packets Hidden Valley Buttermilk Ranch dressing mix (or 1/3 cup)
1 Tbsp. chili powder
1 Tbsp. cumin
3 garlic cloves, minced
Mix dressing, chili powder, cumin and garlic in a bowl. Place chicken on bottom of a greased slow cooker. Pour mixture over the top of chicken. Cook on high for 5-6 hours. Shred chicken with fork or put in Bosch using paddles. Reserve juice to pour over chicken when serving.
LIME RICE
2 Tbsp. butter
1 yellow onion, finely diced
4 cloves minced garlic
6 2/3 cups water
8 tsp. chicken bouillon (7 cubes)
1/2 bunch cilantro, chopped
2 tsp. cumin
1 Tbsp. lime juice
1/2 tsp. salt
1 Tbsp. chili powder
1 Tbsp. cumin
3 garlic cloves, minced
Mix dressing, chili powder, cumin and garlic in a bowl. Place chicken on bottom of a greased slow cooker. Pour mixture over the top of chicken. Cook on high for 5-6 hours. Shred chicken with fork or put in Bosch using paddles. Reserve juice to pour over chicken when serving.
LIME RICE
2 Tbsp. butter
1 yellow onion, finely diced
4 cloves minced garlic
6 2/3 cups water
8 tsp. chicken bouillon (7 cubes)
1/2 bunch cilantro, chopped
2 tsp. cumin
1 Tbsp. lime juice
1/2 tsp. salt
1 can diced green chilis
3 cups long grain rice
Saute butter, onion and garlic. Boil rest of ingredients except rice in a large pot. Add onion, garlic, then rice to large pot. Cover and simmer until water is absorbed and rice is tender.
BLACK BEANS
1/4 cup onion, finely chopped
6 cloves garlic, minced
3 Tbsp. olive oil
3 15-oz. can black beans
1 1/2 cups tomato sauce
1/4 bunch cilantro, chopped
Heat oil on medium heat and cook onion, garlic and cumin until soft. Add rest of ingredients and simmer for 10 minutes.
3 cups long grain rice
Saute butter, onion and garlic. Boil rest of ingredients except rice in a large pot. Add onion, garlic, then rice to large pot. Cover and simmer until water is absorbed and rice is tender.
BLACK BEANS
1/4 cup onion, finely chopped
6 cloves garlic, minced
3 Tbsp. olive oil
3 15-oz. can black beans
1 1/2 cups tomato sauce
1/4 bunch cilantro, chopped
Heat oil on medium heat and cook onion, garlic and cumin until soft. Add rest of ingredients and simmer for 10 minutes.
PINTO BEANS
2 Tbsp. butter
1/4 cup onion, diced
4 cloves garlic, minced
2 15-oz cans pinto beans
1/2 cup vegetable stock
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. oregano
1 Tbsp. lime juice
Salt & pepper
Heat oil on medium heat and cook onion, garlic until soft. Add rest of ingredients and simmer for 10 minutes.
TOMATILLO CREAMY CAFE RIO DRESSING
2 packages Hidden Valley Buttermilk Ranch mix (or 1/3 cup)
1 cup buttermilk
1 cup mayo
3-4 tomatillos (peel outer skin layer)
1 clove minced garlic (or 1 tsp. pre-minced)
1/3 bunch cilantro, chopped
1/2 tsp. lime juice
1+ small jalapeño (seeds removed)
Put all ingredients into a blender. Add extra mayo if dressing is too thin. Refrigerate.
CAFE RIO PICO DE GALLO
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves minced garlic
1/2 tsp. lime juice
1 tsp. salt
1 tsp. pepper
Mix all ingredients. Can use food processor to chop and mix ingredients.
Additional items to make burritos:
tortillas
shredded Mexican cheese blend cheese
shredded lettuce
TOMATILLO CREAMY CAFE RIO DRESSING
2 packages Hidden Valley Buttermilk Ranch mix (or 1/3 cup)
1 cup buttermilk
1 cup mayo
3-4 tomatillos (peel outer skin layer)
1 clove minced garlic (or 1 tsp. pre-minced)
1/3 bunch cilantro, chopped
1/2 tsp. lime juice
1+ small jalapeño (seeds removed)
Put all ingredients into a blender. Add extra mayo if dressing is too thin. Refrigerate.
CAFE RIO PICO DE GALLO
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves minced garlic
1/2 tsp. lime juice
1 tsp. salt
1 tsp. pepper
Mix all ingredients. Can use food processor to chop and mix ingredients.
Additional items to make burritos:
tortillas
shredded Mexican cheese blend cheese
shredded lettuce
sour cream
guacamole
