How we spent our 4th of July.....

They say a picture is worth a thousand words so here you go........
We spent the weekend with my brother Race and his family and friends on the La Cense Ranch in Dillon Montana
Race treated us to a great BBQ with the famous La Cense Beef. I am excited to experiment with some recipes using this 100% grass fed beef. We shared our Sweet Pork Salad and Fruit Pizza
Here is a gluten free version to the salad dressing I used

CILANTRO-LIME VINAIGRETTE

6 tablespoons oil (half olive, half vegetable)
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 clove garlic, minced
1 small hot pepper, finely chopped (or to taste)
Salt and freshly ground black pepper

Combine all ingredients in small jar. Shake well and set aside.

Cafe Rio Beef

This is great with tacos, you MUST make the pico de gallo with it! It makes a TON so you will have lots of yummy leftovers!



Cafe Rio Beef
3lb Chuck Roast
1 Can Green Chile Sauce
1 C Beef Broth
1 Small Can Tomato Sauce
1 T Cumin
1/2 Onion
3 Cloves of Garlic, Minced

Place chuck roast in crock pot, mix green chile sauce, beef broth, & tomato sauce, cumin & garlic, pour over the top. Cut an onion in half a place full onion rings on top of the roast to flavor...they will be removed when the roast is cooked and discarded. Cook on low for 8-9 hours, or until meat falls apart easily. Shred meat into a different container, strain juices from the crock pot and pour over shredded beef. I let mine cook in the juice for another hour or so on high.
This is the green chili sauce I used.

























Pico de Gallo:
3 Vine Ripe Tomatoes, chopped
1/2 White Onion, chopped
1/4 Bunch of Cilantro, chopped
2 Cloves of Garlic, minced
1 tsp Fresh Lime Juice
Salt & Pepper to taste

Awesome Chicken Tacos/Burritos

Here is another Mock Cafe Rio Recipe this time it is for the Chicken they use in the Burritos, Salads etc. We had it with Corn and flour tortillas as a burrito using black beans. tomatoes lettuce, all the traditional toppings. Doug said it was definitely blog worthy. I will post a picture later...... Enjoy

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing ( I used the mix and made it as per directions)
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour
This was a big hit with everyone.

Sweet Pork Salad

This recipe tastes just as good as Cafe Rio and Costa Vidas Versions
(Printable Version)

8 lbs. pork (can be roast, tenderloin, etc.)

Sauce:
4 8oz. canned tomato sauce
2 (8oz) can El Pato spicy mexican tomato sauce
2 c. brown sugar

Mix sauce ingredients and pour over pork in slow cooker. Cook on low for one 8-10 hours. One hour before serving, shred meat and put back in slow cooker in sauce. Can keep on warm for several hours.



Cafe Rio House Dressing

Buttermilk ranch packet (make as per directions)
3 tomatillos
1 C. cilantro chopped
3 garlic cloves
1 tsp cayenne pepper

Mix in blender / Chill

To make the Pork Salad:

Grill in a skillet individual tortillas topped with cheese until cheese melts.
Place on the tortilla the following ingredients:

• glob of spanish rice or cafe rio rice (below)
• glob of cooked, seasoned black beans
• glob of the cooked sweet pork
• cover with lettuce
• top with tortilla strips
• dab of sour cream
• dab of guacamole
• lime wedge (to look authentic)

Cafe Rio Rice option 1
4 tsp chicken bouillon
2 tsp garlic (freshly minced or chopped)
½ bunch cilantro
¾ tsp salt
1 Tbs. butter
2 cups rice
4cups water
the juice of 2 limes

Blend all ingredients in blender then put in pan; add 4 cups water and bring a boil; add 2 cups rice and simmer 30 min.

CILANTRO-LIME RICE Option 2
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 ad enough water to make 2 cups of liquid
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.