Cafe Rio Chicken Wrap

I have never eaten at Cafe Rio.  There, I said it.  I have no idea if this is an accurate copycat recipe, all I can tell you is that it is DELICIOUS.  Just ask my husband, my arm is a little sore from patting my own back after making this dinner.  There are several components to this meal, but it is well worth the effort!

Cafe Rio Chicken 

2 lbs chicken breasts

1/2 cup zesty italian dressing

1/2 Tbsp. minced garlic

1 pkt ranch dressing mix

1/4 cup of water

1/2 Tbsp. chili powder

1/2 Tbsp. ground cumin

Place chicken in a crock pot.

In a bowl, whisk together the remaining ingredients and pour over the chicken.

Cook on High 5-6 hours OR on Low 8 hours.

Remove chicken from crock pot and shred.

Remove half the liquid from the crock pot and place in a bowl. Add the chicken to the crock pot and combine with the liquid left in the crock pot. You want the chicken nice and moist. Add more of the reserved liquid if needed.

Source: Real Mom Kitchen

Cafe Rio's Creamy Tomatillo Dressing

(I cut this in half which was plenty)

1 (1 ounce) package Hidden Valley Ranch Dressing mix

1 cup buttermilk

1 cup Mayo

1 large or 2 small tomatillos (they are green and by the tomatoes)

1 clove garlic, minced

1/2 bunch cilantro, chopped

1/2 teaspoon lime juice

1/2 to 1 small jalapeno, seeds removed 

Blend all ingredients together in a blender or food processor and store in the refrigerator to let the flavors meld. Beware that the dressing tends to get hotter the longer it sits.

Cafe Rio's Cilantro Lime Rice

2 Tablespoons butter 

pepper to taste

1 ¼ cup uncooked white rice

juice and zest 1 large or 2 small limes

2 ¼ cups chicken broth

2 Tablespoons finely chopped cilantro

¾ teaspoon salt

¼ teaspoon cumin

In a skillet melt butter with rice. Add the chicken broth and the rest of the ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed.

Pico De Gallo

5 plum tomatoes

1/2 large or small onion

3 jalapenos

cilantro

lime juice

salt

Quantities are approximate

Chop jalapenos, onion, and tomatoes in a very small dice. Leave seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos for your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Disregard the long stems before chopping. Stir together. Add the juice of a half a lime and add salt to taste.

Source for everything except the chicken: The Girl Who Ate Everything

TO SERVE:  Top a flour tortilla with all of the above compenents!  Additional things that pair deliciously with this are black beans, guacamole, shredded cheese, and romaine lettuce!  Enjoy!

Crispy Southwest Chicken Wraps

These were a hearty and easy main dish that everyone in my family really enjoyed.  We chose to use the sour cream as a topping, along with guacamole and salsa, instead of putting it inside the wraps.  

Crispy Southwest Chicken Wraps

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)

Sour cream (optional)

6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm

Onion Strings

Here is a delicious and easy side dish splurge that my family never seems to tire of.  They are SO much better than onion rings any day of the week!  

Onion Strings

1 whole Large Onion

2 cups Buttermilk

2 cups All-purpose Flour

1 Tablespoon (scant) Salt

1/4 teaspoon (to 1/2 Teaspoon) Cayenne Pepper

1 quart (to 2 Quarts) Canola Oil

Black Pepper To Taste

Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.

Combine dry ingredients and set aside.

Heat oil to 375 degrees.

Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.

Repeat until onions are gone.

Serve plain, on salads, burgers, steaks, you name it!

Rosemary Ranch Chicken Kabobs

I have a few new recipes that I would really like to get up here tonight!  This chicken marinade really hits the spot every single time.  It is a recipe I find myself making time and time again so I knew it was time to share it on my blog!  Give it a try!

Rosemary Ranch Chicken Kabobs

                                  

1/2 cup olive oil

1/2 cup ranch dressing

3 tablespoons Worcestershire sauce

1 tablespoon minced fresh rosemary

2 teaspoons salt

1 teaspoon lemon juice 

1 teaspoon white vinegar

1/4 teaspoon ground black pepper, or to

taste

1 tablespoon white sugar, or to taste

(optional)

5 skinless, boneless chicken breast

halves - cut into 1 inch cubes

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for at least 30 minutes.  I like to let this marinate overnight to really let the chicken soak up the fantastic flavors of the marinade.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.

Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Saturday:   The Best Burgers & Cheesy Bacon Oven Chips with Chipotle Ranch Sauce

Sunday:  Swedish Meatballs, Noodles, & Green Beans

Monday:  Cafe Rio Chicken, Cilantro Lime Rice, Pico de Gallo, & Tomatillo Dressing

Tuesday:  Rosemary Ranch Chicken Kabobs

Wednesday:  Crispy Shrimp Pasta

Thursday:  Crispy Salmon Sliders with Chipotle Mayo

Friday:  Crispy Southwest Chicken Wraps

Sunday:  Chicken Gyros

Monday:  Double Decker Taco Cupcakes

Tuesday:  Tangy Sirloin Strips & Cheesy Bacon Oven Chips with Chipotle Ranch Sauce

Wednesday:  The Best Burgers & Fries

Thursday:  Swedish Meatballs, Noodles, & Green Beans

Friday:  Homemade Pizza

Saturday:  Cafe Rio Chicken, Cilantro Lime Rice, Pico de Gallo, & Tomatillo Dressing

Menu Plan

Sunday:  Chicken Tikka Masala & Veggie

Monday: Crockpot Italian Chicken & Veggie

Tuesday:  Slow Cooked Chicken Ceasar Sandwiches

Wednesday:  Italian Sausage Soup with Cheese Tortellini

Thursday:  Chicken Gyros

Friday:  Double Decker Taco Cupcakes

Saturday:  Tangy Sirloin Strips & Cheesy Bacon Oven Chips with Chipotle Ranch Sauce