Cafe Rio Chicken

1 small bottle Zesty Italian salad dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves minced garlic
5 lbs. boneless, skinless chicken breasts


Roast all ingredients in crock pot on low for 4 hours. Shred or cut chicken, roast for an additional hour.

Cafe Rio Pork

5-6 lbs. pork roast
1 Tbsp cumin
1 or 2 cups of brown sugar
20 oz bottle coke
12 oz red taco sauce


Place roast in crock pot and cover half way up with water. Cook roast in crock pot for 12 hours on low. *Save liquid from roast in separate bowl. Add remaining ingredients to roast and cook for an additional 4 hours on low. Take out roast and shred. Put pork back in sauce and cook for 2 more hours on low.


*Strain the fat from the liquid (place in fridge for a little while). Thicken with corn starch and then add a can of chile verde enchilada sauce to liquid. This sauce can then be placed over burrito.

Cafe Rio Rice and Creamy Dressing

Sorry I have not posted in so long.  We had Ryan's brother and his family in town.  Devon is in the Air Force and they are moving to Japan for at least 4 years.  Life has just been crazy having fun, and visiting with them.  Here are a couple really easy recipes for you.  I hope you enjoy them!  The meat recipes that go with them will be coming soon!

Creamy Tomatillo Dressing:

1 package buttermilk ranch dressing powder
3 tomatillos (peeled)
1 C. mayo
1 C. buttermilk
1 C. chopped cilantro
3 cloves garlic
1/8 tsp. cayenne pepper


Mix in blender and chill (makes a lot)

Cafe Rio Rice:

6 cups of water
4 tsp. chicken bouillon
4 tsp. minced garlic
1/2 bunch chopped cilantro
1 tsp. cumin
1 can green chilies
3/4 tsp. salt
1 Tbsp. butter
1/2 medium onion, chopped
3 c. rice, uncooked, long grain


Bring water to boil, add all ingredients. Cook for 30 minutes.

Chicken Roll Ups

chicken (can put in as little or as much chicken as you like)

1 pkg. crescent rolls

1 pkg. cream cheese ( can use low fat)

1 sm. can chopped olives

1 sm. can green chilies

1. Follow the instructions on the crescent roll package to preheat the oven.

2. Cook the chicken (you can either boil or grill) and chop up into pieces.

3. Soften the cream cheese and add to a bowl with olives, green chilies, and chicken. Roll out the crescent roll dough. Place some of the cream cheese filling in the center, and roll into crescent shape. Place on cookie sheet and back according to the instructions on the crescent roll package.

These are really yummy and originally came from a recipe one of my best friends shared with me. My sister and I have made a few alterations to it, but they are definitely worth a try!