Haystack Supper

1 3/4 c. crushed saltine crackers        2 c. cooked rice
3 lb. ground beef                                1 lg. onion, chopped
1 1/2 c. tomato juice                          3/4 c. water
3 T. taco season                                 Salt and Pepper to taste
4 c. shredded lettuce                         3 medium tomatoes, diced
1/2 c. butter or margarine                 1/2 c. flour
4 c. milk                                            1 lb. cheese cubes
3 c. shredded share cheese                1 jar stuffed olives
1 package tortilla chips

Divide crackers between two engrossed 13x9x2 baking dishes.  Top with rice.  In a skillet cook beef and onion.  Add tomato juice, water, and taco season.  Simmer 15-20 minutes.  Spoon over rice.  Sprinkle with lettuce and tomatoes.  In a saucepan melt butter.  Stir in flour until smooth.  Gradually add milk.  Bring to a boil.  Cook and stir for 2 minutes.  Reduce heat.  Stir in cheese cubes.  Melt.  Pour over tomatoes.  Top with sharp cheddar cheese and olives.  Serve with chips.

Cafe' Rio Lime Rice

1 T. butter
1/2 yellow onion chopped
4 cloves garlic
1 t. cumin
1 small can diced green chilies
Juice from 1 lime
3 1/3 c. water
1/4 t. salt
4 t. salt
4 t. chicken bouillon
1 1/2 c. long grain white rice, uncooked
1/4 bunch cilantro chopped

Saute the butter, onion, and garlic.  Add the water, bouillon, cilantro, cumin, green chilies, lime juice, and salt.  Bring to boil and add teh rice.  Reduce the heat.  Cover and simmer for 30 minutes.

Mexican Fiesta Platter

1 lb. hamburger
2 lg. onions chopped
2 cans kidney beans drained and rinsed
2 cans tomato Sauce
1 envelope chili seasoning
3 c. hot cooked rice
2 c. shredded cheese
1 package corn chips
chopped lettuce
chopped tomatoes
sliced olives


Brown ground beef and onion.  Add tomato sauce, beans, chili seasoning.  Top with cheese.  Melt in 350º oven.

Layer onto 2 platters: corn chips, rice, meat, cheese, lettuce, tomato and olives.

Thai Chicken Enchiladas

Thai Chicken Enchiladas

Ingredients:

• 8 flour tortillas
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoons canola oil
• 1/2 sweet onion, chopped
• 1/3 cup chopped/shredded carrots
• 1/2 cup chopped/shredded cabbage
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 green onions, sliced
• 1/3 cup chopped + crushed peanuts + more for garnish
• 1/4 cup chopped fresh cilantro + more for garnish
• 2 1/2 cups light coconut milk
• 1/3 cup + 1/2 cup sweet chili sauce

Method:

serves 2-4
Preheat oven to 350 degrees F.
Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it's coated.
Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Additionally this can be done halfway through cooking too.

Thai Chicken Enchiladas with Michelle's Suggestions

Ingredients:

• 8 flour tortillas
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoons canola oil
• 1/2 sweet onion, chopped
• 1/3 cup chopped/shredded carrots (I use closer to ½ cup)
• 1/2 cup chopped/shredded cabbage (I use a full cup)
• 1/2 cup chopped red peppers
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 green onions, sliced
• 1/3 cup chopped + crushed peanuts + more for garnish
• 1/4 cup chopped fresh cilantro + more for garnish
• 2 1/2 cups light coconut milk
• 1/3 cup + 1/2 cup sweet chili sauce

Method:

serves 2-4
Preheat oven to 350 degrees F.
Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, red peppers, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it's coated.
Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Serve with rice. Notes: I use A Taste of Thai sweet red chili sauce. It can be found in the Asian section of most local grocery stores. Sometimes I play with the ingredients of this recipe depending upon what I have on-hand. We have added celery and water chestnuts to give additional crunch. When we are avoiding carbs, the filling is excellent in lettuce wraps. This is one of those meals you can look forward to eating as leftover—it's just as good the second day. I have also found that this recipe freezes well—so I often make two pans and save the second pan for a busy day. 

Navajo Taco Meat

1 lb. ground beef
1 onion diced
Brown burger and onion.

Add:

1 can brown gravy (I use a brown gravy packet and water)
1 can kidney beans
2 Tbsp. chili powder
2 Tbsp. ketchup
1/8 tsp. garlic powder



Simmer for 15 minute.
Serve over Navajo Fry Bread (see Breads and Rolls)

Navajo Fry Bread

4 c. flour
1 tsp. salt
1 Tbsp. baking powder

Sift together, then add

2 1/4 c. milk
3 Tbsp. oil

Mix well.  Shape into scones.  Deep fry.

Cafe' Rio Cilantro Ranch

Cilantro Ranch “Green Sauce”

1 packet TRADITIONAL Hidden Valley Ranch mix (not buttermilk)

1 c. Mayo

1 c. Buttermilk

2 Tomatillos, remove husk, diced

½ bunch fresh cilantro

1 clove garlic

Juice of 1 lime

1 Jalapeno (if you like it spice keep the seeds, if not remove them)

Mix all the ingredients together in the blender. 

Cafe' Rio Cilantro-Lime Rice

Cilantro-Lime Rice

1 c. uncooked long grain white rice

1 tsp. butter

2 cloves garlic, minced

1 tsp. lime-juice

1 can (15 oz.) chicken broth

1 cup water

1 Tbsp. lime-juice

2 tsp. sugar

Cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime-juice, 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. 

Cafe' Rio Black Beans

Black Beans

2 Tbsp. olive oil

2 cloves garlic, minced

1 tsp. cumin

1 can black beans, rinsed and drained

1 1/3 c. tomato juice

½ tsp. salt

Cilantro

In a cooking pot, 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 cilantro.

Cafe' Rio Sweet Pork

Café Rio Sweet Pork

2 pounds boneless pork roast

3 cans Coke (NOT diet)

¼ c. brown sugar

Dash garlic salt

¼ c. water

1 can diced green chilies

¾ (10 oz) can red enchilada sauce

1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinate. Add about a can and a half of coke and about ¼ c. brown sugar.  Marinate for a few overs or overnight.

Drain marinade and put pork, ½ can coke, water, and garlic salt in crock pot on high for about 4-5 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 ½ 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.