Cafe Rio Heaven

This takes some time to make all of these, but the effort is well worth the outcome.  The flavors are perfectly complimentary of each other and you will LOVE them!  This is a perfect recipe to make for a party or company you want to impress.  Thanks Brittany Allred for this AMAZING recipe!

Cafe Rio Shredded Pork
(Thanks for the recipe Brittany Allred!)
2 pounds pork roast
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don’t let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little. Put shredded pork and sauce in crockpot and cook on low for 2 hours. That’s it!


1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice. If you want to use Minute rice just improvise so that the liquids equal the rice measurements. I’m pretty impatient with rice, so I pretty much always make-do with minute rice and it ends out great as long as you’re careful to get equal parts liquids with dry rice.

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

opt.: 1 can corn

opt.: 1 tsp each cumin and chili powder
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. Serve these on Tortillas with cheese, olives, sour cream, or whatever else you would like to add.

Cilantro Ranch

1 packet Traditional Hidden Valley Ranch mix (NOT buttermilk)

1 cup mayonnaise

1cup buttermilk

2 tomatillos, remove husk, diced

1/2 bunch of fresh cilantro

1 clove garlic

juice of 1 lime

1 jalepeno (keep seeds in to make it spicey)

Mix it all the ingredients together and blend. That’s it!

So, here’s the final product.  It’s beautiful, delicious, and pure awesomeness! Enjoy and happy cooking!


Chicken Enchilada Soup

Best Chicken Enchilada Soup you will ever make. . . no, really.  I’m not teasing you!

Chicken Enchilada Soup
1 lb. chicken breast (cooked and shredded)
½ cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1/2 cup masa harina (corn flour)
3 cups water (divided)
1-2 cups enchilada sauce
16 oz. velveeta
½-1 tsp. salt
1 tsp. chili powder
½ tsp. cumin

opt.: 1 can black beans (drained and rinsed)

opt.: 1 can corn (drained)
(if you want it a little thicker just make a cornstarch/water mixture and add)


Garnish: shredded cheddar cheese, corn tortilla chips, pico de gallo,


Put onions and garlic into a pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.  Combine corn flour with 2 cups of water in a medium bowl and whisk until well blended. Add the corn flour mixture to pot with onions, garlic, and broth. Add remaining 1 cup water, enchilada sauce, cheese, and spices to pot and bring to a boil. (Stir frequently, it scorches easily) Once the Velveeta is almost completely dissolved, add chicken and optional ingredients to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick, stirring occasionally.  Serve with chips, pico de gallo, and cheese