Tuesday, June 8, 2010


1 1/2 cups peanut butter
1 cup butter, softened
1/2 tsp vanilla extract
6 cups powdered sugar
almond bark

1. Mix first four ingredients. Form into small balls. Chill until easy to work with.
2. Melt the almond bark. Dip the peanut butter balls into the chocolate, leaving a small circle at the top uncovered.
3. Let them sit until chocolate has set.

Chile-rubbed Pork with Corn Salsa

3 lbs pork tenderloin or pork loin
2 Tbsp olive oil
salt and pepper
2 tsp chili powder
1 cup corn kernels
3/4 tsp ground cumin
1 small yellow onion, finely chopped
1 large tomato, seeded and finely chopped
juice from 1 lime
1/4 cup chopped cilantro

Rub pork with oil, then season with salt, pepper, and chili powder. In a large frying pan, brown all sides of pork in oil, about 5 minutes all together. Reserve drippings from frying pan. Put pork in crock pot on low for 8-10 hours. You can roast it in the oven, but not really sure about temperatures and time.

In the drippings, make the salsa over medium heat by frying the corn in the drippings for 3-4 minutes. Stir in the onion, tomato, lime juice, and cilantro. Season to taste with salt and pepper.

Serve the pork with the corn salsa.

Buttons and Bowknots

2 cups flour
1/4 cup sugar
1 Tbsp baking powder
1 tsp salt
1 tsp nutmeg
1/4 tsp cinnamon
1/4 cup oil
3/4 cup milk
1 egg, beaten

1. Mix all ingredients. Knead on lightly floured board 15-20 times. Roll out 1/2" thick.
2. Cut with doughnut cutter (or use a biscuit cutter and a bottlecap). To make Bowknots, twist ring into figure 8. Place centers (buttons) and Bowknots on a baking sheet. Bake at 400 for 8-10 minutes.
3. Immediately after baking, dip each into melted butter and then roll in sugar.

Copycat Cafe Rio Tomatillo Dressing

1 package Hidden Valley Buttermilk Ranch Dressing Mix
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos (peeled and washed)
1 clove garlic, minced
1/2 bunch cilantro, chopped
1/2 tsp lime juice
1 small jalapeno, seeds removed

Mix ingredients in a blender until smooth.

Copycat Cafe Rio Sweet Pork Recipe

Trevor wants me to say that this tastes more like Costa Vida, and since he's sitting right here and being annoying, there you go.

3.5 lbs pork roast
8 0z bottle taco sauce
1 Tbsp cumin
1 cup brown sugar
1 can Coke (not diet)--caffeine free works fine if it bothers you

Cook pork in a crock pot on low for 6 hours (cover roast 1/2 with water). Take out some of the water, leaving about 1/2 an inch at the bottom. Shred pork. Mix ingredients in a bowl and add to pork 3 hours before it you want it to be done.

Copycat Cafe Rio Chicken Recipe

5 lbs chicken breast, boneless, skinless
1 small bottle zesty Italian dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic, minced

Mix all ingredients in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.

Cajun Chicken Pasta

2 Tbsp butter
2 chicken breasts
3 cloves garlic
1-2 Tbsp Cajun Seasoning, depending on tastes (see below)
4 bell peppers, any or all colors
8 oz mushrooms
8 oz heavy cream
1/2 cup parmesan cheese

1. Cut the chicken in cubes/stripes and saute in butter until brown.
2. Add garlic, green onion, and Cajun seasoning. Mix together.
3. Add bell peppers and mushrooms. Cover and cook for 5 minutes, until mushrooms are soft.
4. Add heavy cream. Heat up and simmer for 2 minutes.
5. Stir in cheese and serve over pasta (I prefer penne, but anything would work.)

Trevor would like me to add the 2 Tbsp of the Cajun seasoning makes is spicy enough for tears, but I like it. Just make sure to have lots of milk with your meal and probably some bread!

Cajun Seasoning:
2 tsp cayenne pepper
1 1/2 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp cumin
1 1/4 tsp dry mustard
1/2 tsp dry thyme
1/2 tsp oregano
1 tsp onion powder
1 tsp garlic powder