Bajio and Cafe Rio Recipes

The other day I went to Bajio's for the first time.  I got the Ensalada Bajio Salad with their Grilled Mesquite Lime Chicken.  It was so yummy!  Yesterday I spent almost the whole day online trying to find a copycat recipe for the Lime Chicken.  I didn't come up with anything, so I am going to try to create my own.  But here is what I did find.  I found the Cafe Rio Pork here, the Cafe Rio Salad Dressing here  and the Awesome Bajio Style Chicken here.  They all came from this lady who has alot of other recipes that I may try some day.

Cafe Rio Pork
2-3 pounds pork
Salt & pepper
1 cup brown sugar
2 cups salsa
Season the pork with salt and pepper and place in a crock pot. Pour brown sugar and salsa over the top. Cook on low for 7 hours, or high for 5. Remove pork, trim fat, and shred. Return to crock pot and cook for another 30-60 minutes. Serve with all the fixins for tacos. Yummy!!

Notes:
-The original recipe called for 1-2 pounds of pork, but I had tons of juice leftover, so have added extra meat.

Awesome Bajio Style Chicken

5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar
1 4oz can diced green chilies
6oz Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Serve with flour tortillas, lettuce, cheese, black beans, and whatever other taco fixin's your family likes.

Notes:
-This chicken is not real spicy, so you could add some extra green chilies if you like your food with a little more kick.
-It has a lot of juice, so serve it with a slotted spoon.


Cafe Rio Salad Dressing

1 cup mayo
1 1/2-2 Tbsp. homemade dressing mix (you could use 1 packet of Hidden Valley Ranch mix)
1 cup buttermilk
1/3 of a bunch of cilantro with stems chopped off
1/2 - 1 small jalapeno (if you don’t like it spicy, remove the seeds)
1 tsp lime juice
1-2 tomatillos (remove outer papery skin and cut up)
1 garlic clove

Blend all ingredients in food processor or blender.

Chocolate Chip Cookie Dough Brownies

Chocolate Chip Cookie Dough Brownies:
You love the ice cream, now sink your teeth into gooey cookie dough brownies! Mixes for brownies and cookies make it extra easy.

Prep Time: 15 min; Total Time: 1 hour 55 min; Makes: 48 brownies

1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil
1/4 cup water
2 eggs
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container Betty Crocker® Rich & Creamy chocolate frosting

1. Heat oven to 350ºF. Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.
2. Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
3. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 8 rows by 6 rows.

Fruit Pizza

Sugar Cookie Crust
3/4 cup butter or margarine
1 cup sugar
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. salt

Cook for 10-12 min. @ 350 degrees

Topping
1/2 of cream cheese (4 oz.)
1/6 cup powder sugar
1 small or 1/2 big container of cool whip

Mix the cream cheese and powder sugar until soft and smooth then add in the cool whip.
Place any kind of fruit on top and refrigerate and enjoy!

Yummy Yummy Carmel Popcorn

1/2 cup butter or margarine
1 lb. or 2 1/2 cups brown sugar
1 can sweet and condensed milk
1 cup light corn syrup
1 tsp. vanilla
3-4 bags of microwave popcorn (2 gallons of popped popcorn)

melt butter, stir in sugar and syrup, bring to boil, take off stove and add milk, then slowly bring to a boil for 5 - 6 minutes (until soft ball stage) and then take off heat and add vanilla (mix in greased bowl and lay on a greased cookie sheet).

From: Christine Carson

Pizza

Pizza crust:
1 T yeast
1 cup warm water
1 T sugar
1 t salt
1 t garlic powder
3ish cups flour

Dissolve the yeast in the water and let sit awhile. Add the sugar, salt and garlic. Add 2 cups of flour and mix. Add enough more flour to make the dough handle-able. Sometimes it's 2 1/2 cups total, sometimes more than 3. Knead on floured surface until smooth and elastic. Roll out to desired size. I use a (14 inch?) pizza stone, but sometimes I use a cookie sheet, whatever works.

Sauce:
1 can tomato sauce
Basil
Oregano
Garlic powder
Onion powder
Seasoning salt
Pepper
Sugar

Mix sauce with spices to taste. I never measure, but it's probably about 1 teaspoon of the basil, oregano, garlic, and onion, with a little less of the seasoning salt and pepper, and maybe a 1/4 tsp of sugar. (If you can't tell, I'm totally guessing. I really never measure.)

Spread sauce on crust (I don't use all of it, maybe half). Top generously with mozzarella cheese. Add your favorite toppings. Our usual is pepperoni (or ham), pineapple, canned mushrooms, onions and olives on Tom's half.

Add some more cheese (mozzarella and Parmesan) on top.

Bake at 425 until it looks like you want to eat it (usually about 12-15 minutes).

Slice and eat!

BY: Janelle (my mother's cousin's daughter)

Quick and Easy Chicken and Tomato Pasta

INGREDIENTS

• 1/2 (16 ounce) package angel hair pasta
• olive oil
• 2 skinless, boneless chicken breast halves - chopped
• 2 teaspoons garlic and herb seasoning blend
• 1 (6 ounce) can sliced black olives, drained
• 1 (8 ounce) can sliced mushrooms, drained
• 2 (16 ounce) cans diced tomatoes
• freshly grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
2. Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with seasoned salt, and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from pan, and reduce heat to low. Stir in tomatoes, cover, and simmer for 15 minutes.
3. Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve.

(Found on All Recipes submitted by Tiffany)

Penne with Chicken

Ingredients

3/4	pound	chicken breasts	boneless
1 1/2	teaspoons	olive oil
1/2	cup	scallions, spring or green onions
3	each	garlic cloves	crushed
28	ounces	italian plum (roma) tomatoes	with juice
12	each	basil	fresh, chopped
1	can	olives	pitted, ripe, drained
1/2	teaspoon	red pepper flakes	crushed
10	ounces	pasta	penne
3	ounces	mozzarella cheese	part skim, diced
1	tablespoon	parsley leaves	fresh, chopped
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

Earlier in the day, add enough water to the skinned chicken to cover it.

Poach chicken in simmering water (uncovered) until chicken is no longer pink.

This will take about 8 minutes.

Allow chicken to cool in poaching liquid.

Cooling it in the liquid makes it more tender) Later, remove chicken from poaching liquid and chop it into small or bite-size pieces.

Save the poaching liquid to add to the water you're going to cook the pasta in.

In large non-stick pan, cook the onion and garlic in heated olive oil until softened.

Add hot pepper flakes and tomatoes and juice.

Cook about 30 minutes over medium heat until sauce thickens.

Cook penne in poaching liquid with additional water as needed.

Combine chicken with the sauce mixture in serving bowl.

Add parsley and cheese.

Sprinkle with parmesan and serve immediately.

(Found on recipeland.com)

Cafe Rio Burritos

Oh baby!
All you need is this meat below and black or pinto beans inside of a 'homemade' burrito tortilla ... and heaven will appear. One burrito with about a cup of meat is enough for anyone. Then cheese goes on top of the burrito, broiled for a minute or two. Pour Creamy Dressing on top.

The Pork:
1lb. pork tenderloin---can use pork roast
2- 15oz. cans tomato sauce
1 1/2 cups brown sugar (it was too sugary for us...use less!)
1 can of coke
1 garlic clove, diced
1/4 cup cilantro, minced

Place all ingredients in Crock Pot on Medium for at least 4 hours ... we did 6 on low, great!

The Creamy Dressing --- (Iusually just half this)
1pkt. Hidden Valley Ranch Mix
8oz Salsa Verde Green Salsa (La Victoria brand)
1/2 bunch of cilantro wiht the stems
2 cloves garlic
3/4 c. mayo
3/4 c. sour cream
1/8 tsp. hot sauce – I don’t add this. . .
Mix in Blender. If needed, thin with Buttermilk

On the side:
The Rice (best ever! Carter loves this) -- I actually quarter this AND I put some in the burrito
8 cups water
8 cubes/tsp. chicken bouillon
2 tsp. cumin
4 cloves garlic
12 tbsp.butter
12 sprigs cilantro
4 cups rice

a random Guacamole recipe
2 avocados
1 t olive oil
1 clove garlic, minced
1 T cilantro
1/4 c chopped tomato
2 T chopped onion (optional)
1/2 t. salt
1/2 fresh lime juice

Shepherds Pie (Tomato Soup)

Tomato Soup Shepherds Pie

This easy shepherd's pie variation is made with green beans and tomato soup.

Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:

1 1/2 pounds ground beef
1 chopped onion
1 can tomato soup
1 can green beans, drained (can substitued frozen)
prepared mashed potatoes (4-6 servings)
cheddar cheese

Preparation:

Brown ground beef and onion in frying pan. In the bottom of the casserole dish, place browned ground beef and onion. Then add tomato soup and green beans.
On top of that, spread your mashed potatoes. Pop it into the oven and bake. (350 degrees) When it's almost done, put some slices of mild cheddar cheese on it, and stick it back into the oven until the cheese is melted. - Bonnie

Otis Spunkmeyer Chocolate Chip Cookies

Recipe Ingredients:

1/2 cup butter
1/2 cup vegetable shortening
1 cup brown sugar, lightly packed
1/2 cup granulated sugar
2 large eggs
3 tsp vanilla extract
2 3/4 cups all purpose flour
2 tsp baking powder
1 tsp salt
2 cups chocolate chips
1 cup chopped English Walnuts

Cooking Directions:

1. Combine flour and baking powder in a small bowl and mix with a whisk. Set aside. Melt butter/shortening in a microwave oven (use a microwave safe mixing bowl or a glass measuring cup) stopping and stirring every 15 seconds. Stop when the butter is more of a paste (usually about 45-60 seconds). Pour over granulated sugar, brown sugar, salt, and vanilla in a large mixing bowl and beat well. Add each egg separately beating until creamy. Add flour mixture (1/2 cup at a time) while beating. Refrigerate for 1-3 hours in covered bowl. Pre-heat oven to 375
2. Bake for 10-12 minutes or until golden brown.

White Chicken Chile

Seriously so Good! My changes are in red.

1 lb chicken diced (1 use 2 large chicken breasts) *half a pound
1 med onion
1 ½ tsp garlic powder or 3 cloves fresh garlic
1 Tbsp oil
Cook together

Add:
2 c. chicken broth *three cups
1 tsp salt *1 1/2 tsp. chicken bullion
1 tsp cumin
½ tsp pepper
½ tsp oregano
¼ tsp cayenne pepper
2 cans white beans, drained
1 4oz can diced green chilies

Bring to a boil and cook uncovered for 30 minutes. Stir occasionally.

Turn off heat and add:
1 c. sour cream *1/2 cup
½ c whipping cream *I used 2% milk

Serve with grated cheese, olives, tortilla chips, avocado, and whatever else.

Olive Garden's Zuppa Toscana Soup

I thought I had put this recipe up a long time ago, but I have come back to find it and I can't so here it is!!

Olive Garden Zuppa Toscana

1 1/2 cups sausage links, spicy, about 12 links (I just used the regular spicy ground sausage)
3/4 cup diced onions
6 slices bacon
1 1/4 teaspoons minced garlic
2 Tbl. chicken stock
1 quart water
2 medium potatoes, cut in half and then into 1/4 slices. (I always added more potatoes...)
2 cups Kale, cut in half and then sliced
1/3 cup heavy whipping cream

directions: preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut into half lengthwise, then cute at an angle into 1/2 inch slices.Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. add garlic and cook an additional 1 minute. add chicken base, water, and potatoes, simmer 15 minutes. add sausage, kale and cream. simmer 4 minutes and serve.

(If you use ground sausage I just cooked it while the soup was simmering for the 15 minutes, also the bacon usually takes longer to cook than the onions to get clear, so I cooked the bacon until it was done, then cooked up the onions in a little bit of the bacon grease and then crumbled the bacon back in with the onions and garlic and went from there.)

This is super super yummy, and tastes almost as good as the real deal. I always serve with garlic breadsticks and a little grated cheese on top, usually monteray jack because that is what we always have in the fridge!!! super easy, super yummy, ENJOY!

Super Soft Caramel Popcorn

6 qts (change servings and units)

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• 3
• 4
• 5

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Ingredients

• 1 1/4 cups brown sugar
• 1/2 cup light corn syrup
• 1/2 cup margarine or butter
• 1 dash salt
• 7 ounces sweetened condensed milk (half to all of a 14 oz can)
• 1/2 teaspoon vanilla
• 6 quarts popped corn

Directions

1. Combine sugar, corn syrup, margarine, and salt in medium saucepan; bring to boil.
2. Reduce heat to medium and add stir in milk; cook, stirring frequently, to soft ball stage (240 degrees).
3. Remove from heat then stir in vanilla.
4. Pour slowly over popcorn, stirring until caramel is evenly distributed throughout.
5. Store caramel popcorn in covered container.
6. NOTE: You may vary the amount of popcorn used. I like a little less caramel coating and usually make this recipe with 8 quarts of popcorn.

Cornbread (Sweet)

1/2 c. butter or margarine-melted
2/3 c. sugar
2 eggs
1 c. buttermilk (warm normal milk for like 45 sec.)
1/2 tsp. baking soda
1 c. yellow cornmeal
1 c. flour
1/2 tsp. salt

Mix butter and sugar together. Then add eggs and beat well. Combine buttermilk and baking soda and add to other mixture. Mix cornmeal, flour, salt, and add to mixture. Pour into 8 in. square pan. Bake at 350 until golden brown and comes out clean when poked with a toothpick (probably 15-25 min.).

Applesauce

4 medium cooking apples, peeled and quartered
1/2 c. water
1/4 c. packed brown sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg

1. Heat apples and water to boiling in 2-qt. saucepan over medium heat, stirring occasionally; reduce heat. Simmer uncovered about 5-10 minutes, stirring occasionally to break up apples, until tender.

2. Stir in remaining ingredients. Heat to boiling. Boil and stir for 1 minute.

To microwave, reduce water to 1/4 cup, and put all ingredients in 2-qt. microwave-safe casserole dish. Cover tightly and microwave on high for 10 to 12 minutes, stirring to break up the apples every 3 minutes, until apples are tender.