Cole Slaw

Or as my grandma used to call it, slaw. This is your basic KFC style cole slaw, creamy, not vinegar-y, only a bit lighter.  You could use a bagged cole slaw mix, but a head of cabbage is so dang cheap, I don't know why you would.
It should be chilled a bit before serving to let the flavors really come together, and if you ask me, it is really better the next day.

Cole Slaw

1 head of cabbage, finely shredded.  (Use a food processor)
2 medium carrots finely shredded. (ditto)
1/3 c. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. mayo
1/4 c. buttermilk (Or use 1/4 c. milk + 1/4 tsp lemon juice or vinegar and let stand 5 minutes)
1 1/2 tsp. white vinegar
2 1/2 tsp. lemon juice.

1. Mix carrots and cabbage together in a large bowl.  
2. In a small bowl, combine sugar, salt pepper, mayo, buttermilk, vinegar, and lemon juice.  Pour over cabbage mixture and toss.  Cover and refrigerate at least 2 hours before serving.

Fresh cole slaw

A glimpse of one of our summer dinners:
BLT's, corn on the cob, cole slaw, and watermelon.

source:  multiple

Cafe Rio Sweet Pork

There are a number of versions of this recipe going around.  I have probably 3 different ones in my inbox right now.  I'll share the way we made it, and you can tweak as you like.

I like to serve this either on a tortilla with fillings or as salad.  Toppings we like include lettuce, taco rice, black beans, tomatoes, avocado and Creamy Tomatillo dressing.

Cafe Rio Sweet Pork


3 lbs. pork roast
1 16 oz. bottle of salsa (or can of red taco sauce)
1 can Coke or Dr. Pepper 
1 c. brown sugar


1. Place pork in crock pot and fill it half-full with water. Cook on high for 5 hours. 
2. Drain off water. Cut pork in thirds. Mix together sauce ingredients and pour into crock pot on top of pork. Cook an additional 3 hours on high. 
3. Shred pork with fork. Leave meat in crock pot on low until ready to serve.

source:  Angie P.

Creamy Tomatillo Dressing

This is a popular Cafe Rio recipe.  It's a very refreshing, light dressing, and it is great with the Cafe Rio Chicken and Cilantro-Lime Rice, though it would be good on a taco salad too.

The recipe makes about a quart, which is a bit too much for us, so I usually put some in a pretty jar and pass it on to a friend or neighbor.  

A couple of helpful tips:  1.  If you don't have buttermilk, you can use 1 c. milk and 1 Tbsp. white vinegar or lemon juice and let it sit for 5-10 minutes.  2.  If you don't have mayo, you can substitute sour cream or greek yogurt.  Do NOT use Miracle Whip.

Creamy Tomatillo Dressing

2 tomatillos

1 buttermilk ranch dressing packet

1 c. buttermilk

1 c. mayo

1/2 bunch cilantro

1 clove garlic

1 jalapeño, seeded

juice of 1 lime

1.  Use food processor or blender to blend all ingredients.

Keep refrigerated in an airtight container.

source:  Kate M.

Cilantro-Lime Rice

I like this rice with my Cafe Rio Chicken.  You can eat it as a side dish, but I like it piled on with the chicken as a burrito.

Cilantro-Lime Rice

1 c. uncooked rice
1 tsp. butter
2 cloves minced garlic
3 tsp. lime juice, divided
2 c. chicken broth or water
1 tsp. sugar
3 Tbsp. chopped cilantro

1.  Combine rice, butter, garlic, 1 tsp. lime juice and chicken broth in a saucepan.  Bring to a boil, then reduce heat and simmer on low for about 20 minutes or until liquid is absorbed.
2.  Meanwhile, combine sugar and 2 tsp. lime juice and cilantro.  Stir in to cooked rice and fluff with a fork.  (If you used water instead of chicken broth, or used low sodium broth, you may need to add some salt to taste.)

source:  Kate M.

Cafe Rio Chicken

I'll start by informing you that I've never been to Cafe Rio, but I have so many friends from out west that the legend looms large, and several of it's recipes have made their way to the midwest and into my crock pot.
I first had this recipe when I threw my back out and my friend Kate surprised me and brought dinner over.  I've always been hesitant to ask for food during illness or childbirth because what you get can be really hit or miss.  This one was a big hit.
I decided to make it this week since we are in the middle of a heat wave and using the crock pot beats the oven any day.  The Creamy Tomatillo Dressing is also light and refreshing and good for any number of summertime salads.
I've been told that this is often made as a salad, but I always eat it as a burrito with some black beans and Cilantro-Lime Rice, shredded lettuce and drizzled with the Creamy Tomatillo Dressing.

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing
1 Tbsp. chili powder
1 Tbsp. cumin
3 cloves minced garlic
5 lbs. boneless skinless chicken breasts

1.  Place all ingredients in crock pot and cook on low 4 hours.
2.  Shred chicken by pulling apart with forks and cook for another hour.
Serve with Cilantro-Lime Rice and Creamy Tomatillo Dressing

source: Kate M.

Cheesy Enchilada Soup

This recipe is supposedly a copy of a recipe from Chili's.  I don't know, I've never tried their enchilada soup, but this one was goooooood.

You could easily use leftover cooked chicken in this recipe if you like, just omit steps 1-3.  This soup gets really thick as it sits, so you may want to add a little extra water or stock to thin it if you have leftovers the next day. 

If any of my local friends don't want to buy the "masa harina" for this recipe you can get some from me.  I have way more than I'm going to use any time soon.

Cheesy Enchilada Soup

1Tbsp. vegetable oil
1 lb chicken breast fillets ( approx. 3 fillets)
1/2 c.up diced onions
1 garlic cloves, pressed, to taste
4 c. chicken broth
1 c. masa harina
3 c. water
1 can. enchilada sauce  (10 oz.)
16 oz. Velveeta cheese
1 tsp salt
1 tsp. chili powder
1/2 tsp. cumin

1.  Heat oil over med. heat in a large pot. 

2. Add chicken breasts and brown for 4-5 minutes per side. 

3.  Set chicken aside, and shred to bite size pieces when it cools slightly.4.  Add onions and garlic to oil and sauté over medium heat for about 2 minutes
5.  Add chicken broth.
6.  Combine masa harina with 2 cups of water in a bowl and whisk until blended.  Add masa mixture to pot..
7.  Add remaining 1 c. water, enchilada sauce, cheese and spices to pot and heat through until cheese is melted and ingredients are well combined. 

8.  Add chicken. 

9. Reduce heat and simmer soup for 15 minutes or until thick. 

10.  Serve garnished with crumbled corn tortilla chips, and pico de gallo.

Pico de Gallo

2 med.tomatoes, diced  

1/2 c.diced onion 

1 chopped fresh jalapeno pepper, seeded and de-ribbed  

2 tsp. finely minced cilantro 

1 pinch salt 

Toss ingredients together.

source:  Jennifer E.

Spicy Chicken Bundles (P.F.Chang's Lettuce Wraps)

This recipe comes from the very first meeting of my former supper club.  What followed was over 4 years of bi-monthly yummy goodness. 

The first time I made these I think my husband was astounded that I actually made some variety of Asian food.  (Having spent 2 years in Korea, that's usually his area of expertise.)  He loved it and has requested it several times since.

As to the claim that they taste like P.F. Chang's Lettuce Wraps, I have no idea.  I've never been to P.F. Chang's!

Don't worry if you don't have ground chicken.  I just cut up boneless, skinless chicken breasts into chunks and then pulsed them in my food processor.

And don't ignore the hot mustard--it really makes this dish.

Spicy Chicken Bundles (P.F. Chang’s Lettuce Wraps) 

1 lb. ground chicken 

2 tsp. minced fresh ginger 

2 cloves garlic, minced 

¼ tsp. crushed red pepper flakes 

12 large lettuce leaves 

3 T soy sauce 

1 T cornstarch 

1 T peanut or vegetable oil 

1/3 c. finely chopped water chestnuts 

1/3 c. thinly sliced green onions 

¼ c. chopped peanuts 

Chinese hot mustard (optional) 

1. Combine chicken, ginger, garlic and crushed red pepper in med. Bowl.  

2.  Blend soy sauce into cornstarch until smooth.  

3.  Heat wok in large skillet over med-high heat.  Add oil until hot.  Add chicken mixture, stir-fry for 2-3 min. until chicken is no longer pink.  

4.  Stir soy sauce mixture and add to wok.  Stir fry 30 seconds or until sauce boils and thickens.  Add water chestnuts, onions, and peanuts.  Heat through.  

5.  Divide filling evenly among lettuce leaves.  Roll up.  Secure with wooden toothpicks.  

6.  Serve with hot mustard.

I like to have it with rice and potstickers

source:  Amber J.