Best Ever Black Bean Coconut Rice

This recipe has been one of our favorites for a long time. I still hear you guys talk about it and ask for the recipe. So here it is. And of course for bigger crowds you should double or triple this recipe, this one serves about 4-6.

1 C. uncooked Jasmine or Basmati Rice
1 Can coconut milk
1 1/4 C. Chicken stock
4 strips of bacon, diced
4 green onions
1 large clove garlic, minced
1 tsp. Cumin
1 Jalapeno, seeded and chopped
1/4 C. unsweetend coconut
1 can black beans, rinsed and drained
salt and pepper

Cook the rice in the chicken stock and 2/4 C. of the coconut milk. In a small frying pan saute the bacon till brown, remove bacon leaving all dripings in pan. Add to bacon fat green onions, garlic, jalapeno and cumin, saute until garlic is cooked but not browned, about 4 min. Add the black beans to the pot with the rice stir, now add the green onion mixture including all bacon drippings from the pan, remaining coconut milk, shredded coconut, bacon, and salt and pepper to taste. Mix well and adjust seasonings as desired, sometimes I like more cumin or more shredded coconut etc. Serve hot and enjoy!

Hallelujah Halibut!

This recipe is incredibly good, especially with Alaskan Halibut! Great served with rice or mashed potatoes because of the delicious sauce. (Wendy)

2 lbs. Halibut steaks 1" thick
1/2 C. Mayonaise
1/2 C. Sour Cream
1 T. Finely minced onion
2 tsp. Flour
2 tsp. Fresh squeezed lemon juice
1/2 tsp Beau monde seasoning (opt. but best with it)
1/4 tsp. each Salt and pepper
1/2 C. Cheddar cheese, shredded

Preheat oven to 425 degrees.
Rinse halibut and pat dry with paper towels, arrange in a greased baking dish. In a med. bowl comine mayo, sour cream, flour, lemon juice, Beau Monde, and salt and pepper. pour over the fish and bake uncovered for 20-25 min. Top with the cheese and bake 2 min, more.

Trevors' Pork Carnitas

With a hint of sweetness, and packed with flavor, this simple quick recipe will be sure to wow every time! Enjoy with tacos, burritos, enchiladas, quesadillas, or even sandwiches.
Prep Time: 5-10 minutes
Cook time: 4-5 hours
(this is not a "Cafe Rio Sweet Pork" Recipe)

Ingredients:

• 1 Pork Shoulder Roast (or rump if preferred)
• Kosher or Sea Salt, to taste
• Black pepper, to taste
• 2 cans (24oz) Cream soda
• 1/2 Cup Enchilada sauce (the better the sauce, the better it will be)
• 1 Tablespoon BBQ sauce
• 1 clove garlic, minced
• 2 Tablespoons Olive Oil

Directions:

1. Rinse pork roast in room temperature water, without drying, apply salt and pepper liberally, rubbing into the meat with your hands.
2. Place roast into crock pot, and apply BBQ sauce. Set cooker to low and cook 20 minutes.
3. In a bowl, mix together the Cream Soda, Enchilada Sauce, and Minced Garlic, apply directly onto the roast, and set cooker to high setting for 4-5  hours or until tender and cooked through.
4. Once roast is cooked, pull out onto a cutting board and chop, not shred, the pork roughly with a large knife, until all pieced are smaller than 1" sq. 
5. Apply 1/4 cup of gravy mixture from Crock Pot to moisten the meat.
6. Heat 2 Olive Oil in a large skillet or pan to medium high, give the pork a quick toss around in the oil (no longer than 1 minute.
7. Salt and pepper to taste (liberally)
8. ENJOY!!!

Trevor’s 3 Bean, 3 Meat, Bacon Chili

Trevor’s 3 Bean, 3 Meat, Bacon Chili

2                Large Caramelized Yellow Onion

20 oz. fresh Pearl Onions (skinned and added whole)

16 oz.        Green Chilies

2                Anaheim Peppers

4                Fresh Garlic Clove

12 oz. Can Tomato Puree/sauce

24 oz. Can Diced Tomato

12 oz.        Tomato paste

1/2 Cup     Sugar (mixed right into chili)

2 Tbs         Sugar (for caramelizing the onions)

1/4 Cup     Sriracha Hot Sauce (or less if you don't want as much heat)

1 Tbs         Liquid Smoke

4 Tbs         Chili Powder

To Taste     Sea Salt/Pepper

Below are 12oz. cans

4 Cans       Black Beans

3 Cans       Kidney Beans

4 Cans       Pinto Beans

1 Lb.          Ground Turkey (cooked then added)

1 pack       Bacon Ends & Pieces or 2 packs bacon strips

1 Lb.          Smoked Beef Sausage (kielbasa style, pre-cooked)

Directions: 

• Cook the bacon extra crispy in the same pot you will be cooking the chili, do not drain. 
• Rinse all beans and add to the pot once bacon is crispy
• Add all tomatoes and tomato sauces
• Add sugar, chili powder, garlic, Sriracha, liquid smoke and kielbasa
• Meanwhile, caramelize onions in 1 stick butter, and once opaque add sugar
• Add onions to pot
• Use un-rinsed sauté pan to brown ground turkey, and add to pot
• Add diced green chilies, dice and add Anaheim peppers and whole skinned pearl onions
• Salt and pepper to taste
• Simmer for at least an hour before serving 

Notes:

• Make sure there is enough salt to offset the bitterness of the chili powder
• Sriracha is a Thai hot sauce, Any kind will do.
• Other types of peppers can be added to increase heat or change flavor, for example jalapeños or habaneros for heat, or chipotles for flavor.

Tracy's Crepes

2/3 c flour. 1/2 teaspoon salt. 3 beaten eggs. 1 c milk. I usually double recipe. Sometimes triple. Combine flour, salt, eggs beat until smooth. Gradually add milk. Mix until very well blended. Make crepe a. Fill with deliciousness. Make sweet or savory.

The one and ONLY Cafe Rio Pork Recipe

First off, you are welcome!! You will love this...more than the one you may already have. This tops yours!

Pulled Pork
3-4 lb. Pork Butt or Shoulder Roast
2 small cans El Pato Tomato sauce (found in the mexican aisle, this is a key ingredient)
1 15 ounce can tomato sauce
2 1/2 cups brown sugar

Wrap pork completely with foil, place in crock pot and pour ½ cup water around roast. Cook for 8 hours on low. (YES, 8 hours! The longer you cook a pork roast, the easier it is to shred, the more tender it is, the more delicious it is. 8 hours is key!) Remove roast, drain juices, remove fat and shred. Dump the tomato sauces and brown sugar into the crockpot, stir together and add shredded pork back in. Cook two additional hours on low.

Cilantro Lime Rice
2 cups white rice
4 cups chicken broth
½ bunch cilantro, chopped
½ tsp. salt
2 limes, juiced
1 Tbs. butter
1 can green enchilada sauce
Combine rice, chicken broth, cilantro, salt and the juice from 1 lime in a rice cooker or saucepan. Cook according to package directions. When rice is cooked, juice the additional lime, green enchilade sauce and add in butter. Stir to incorporate.

Spicy Cilantro Ranch Dressing
1 envelope Buttermilk ranch dressing
1 cup milk
1 cup mayonnaise
1/2 bunch cilantro,
2 large tomatillos, or 4 small, chopped
2 serrano peppers with seeds removed and chopped

Puree the above ingredients in a blender or food processor and refrigerate to thicken.

Additional ingredients
8 Tortillas, preferably homemade or uncooked tortillas for authentic flavor
1 cup colby jack cheese
crisp lettuce, shredded or finely chooped
1 can black beans, warmed
Salsa
Tortilla strips

To assemble:
Cook tortillas and melt ⅛ cup cheese on one side, leave open faced on plate. Top with lettuce, rice, pork, black beans, salsa, tortilla strips, and Spicy Cilantro Ranch Dressing.