Rene's Spaghetti

Make pasta in boiling water with piece of onion and a piece of garlic and salt.
While the noodles are boiling blend:
two tomatoes diced
one clove of garlic
1/8 of onion chopped up
add a little water (make sure not to pasty or not to watery- its like soup)
In large pot melt 2-3 T butter. Add spaghetti and sauce and fold together. Let boil with pasta for a few minutes then add salt and Maggie to taste. Leave lid off to let it evaporate. Then add sour cream (about 1/3- 1/4 a tub) and Italian seasoning. Turn down heat and cover stirring occasionally.

Cafe Rio Rice

2 c water
2 t chicken bouillon
2 t garlic –minced
1/4 bunch cilantro
1/2 can green chiles—or equivalent fresh
1/2 t salt
2 tsp. butter
1/4 onion
1 1/4 c rice

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.
*I use this rice in my Cafe Rio salad.

Cafe Rio Pork

3 pounds pork roast (butt or shoulder)
3/4 cup cola
1 tablespoon garlic, minced
1/2 cup ketchup
1/2 cup brown sugar
2 limes, juice only
1 cup cilantro salad dressing

Place pork in crock pot. Top with garlic and cola. Cover and cook on high 4-5 hours or until you can shred it with a fork. When pork in tender, remove it from pot and shred. Return meat to crock pot and mix in the remaining ingredients for the sauce. Cover and simmer on low until ready to serve.

*This is one of the meats used in the Cafe Rio salads. Serve with fresh tortilla, rice, back beans, cheese, guacamole, lettuce, tomatoes and cilantro dressing.

Cilantro Salad Dressing

This is my favorite dressing. It is used for the salads at Cafe Rio and Bajio Grill.

1 pkg. Hidden Valley Ranch Buttermilk Dressing (dry mix)
1 cup buttermilk
1/2 -1/3 bunch of cilantro, chopped
1/2 -1 small jalapeno (remove seeds)
1 cup mayo
1 tsp. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove

Blend all ingredients in blender!

Roxanne's Enchiladas

tomatillos (or salsa verde)
bunch of cilantro
1 can green chillies

grind in magic bullet or mixer. add the following:

1 can cream of chicken soup
1 can cream of mushroom soup
small block mozzarella cheese
1/2 block cheddar cheese (or other of choice)
shredded cooked chicken (5 thighs)

mix together. Add about 2/3 of the green sauce to mixture. save the rest to top the enchiladas. fill tortillas with mixture and roll tight. Place in 9x13 pan. generously spread the rest of the sauce on top making sure to cover every tortilla. top with cheese. Bake at 35o for 45 minutes.