Cafe Rio Pork & Creamy Dressing {copycat}

I know there are tons of recipes out there for copycat Cafe Rio.  I've tried so many variations over the years that I've lost track. But this is by far our favorite Barbacoa pork recipe. We have made it dozens of times over the last 7 or 8 years, and it is still our go to when we are needing a little taste of home. I prefer this recipe to the one that uses salsa, and I think it actually tastes more like the pork you get when you go to the restaurant. Of course, its not a perfect likeness, but its the best one I've found. You can serve this as a burrito, or my favorite, as a salad... either way, you will love it!

Cafe Rio Barbacoa Pork

1 Pork Loin Roast {about 3 lbs}
1/2 Cup Vinegar {I use white}
20 oz. Dr. Pepper or Coke {not diet}
2 1/2 Cups Brown Sugar
1 Grillmates Southwest Seasoning* {found by the taco seasoning or spices}

Cook in crock pot on low for at least 6 hours. Shred and return to crockpot.
Serve with any combination of tortillas**, lettuce, cheese, guacamole, salsa fresca, sour cream, black beans, tortilla strips, cilantro lime rice, cotija cheese, and creamy tomatillo dressing.

*I can't always find the grillmates. I've substituted a packet of fajita seasoning in the past, and it tastes pretty similar. 
**The very best tortillas for this recipe are the tortilla factory brand. You cook them up yourself, and trust me, they are about a million times better. I've found them at Costco, and recently at my local Meijer grocery store. 

Creamy Tomatillo Dressing

1 Buttermilk Ranch Dressing Package {make as per directions... But I halve the mayo and buttermilk}
2 Tomatillos
1/2 Bunch Cilantro
1 Clove Garlic
1 Lime, juiced of
1 Jalapeno {use seeds if you like it spicy}

Place all ingredients in a blender or food processor and blend until no more chunks remain. Serve with Salad.

BLT Benedict

Back in September, I had the fun chance to spend a day in the city with some of my favorite girlfriends. We were celebrating a birthday, so of course, that had to involve delicious food! We went to an awesome breakfast/brunch place called The Bongo Room. It was a hecka long wait to get in, but it was well worth it... well, ok, I didn't love what I got. I STILL don't know what I was thinking!! BUT... But, what everyone else got looked incredible {& we did get 2 orders of sweet pancakes to share. Those were heavenly}!

One meal in particular caught my eye, and after trying a bite of my friends, I decided right then and there I would be recreating it at home very soon. And let me tell you... I was so glad I did. We LOVED it. In fact my husband went back and poached himself another egg because he couldn't get enough.

Since I totally just copied this from what I saw, there is no real recipe, but I will tell you what I did. If you like Eggs Benedict & Pesto, this is a must try!!

{also, I took the easy route and used store bought Hollandaise sauce, but I am sure this would be even better if you were to make it from scratch.}

BLT Benedict

Eggs {poached}

English Muffins

Spinach

Bacon

Tomatoes

Pesto Sauce

Hollandaise Sauce

Start by cooking your bacon. I wanted it to have some substance, so I purchased thick cut Applewood Smoked Bacon. Next, wash your tomatoes and spinach, slice tomatoes, and set aside.

Next prepare your poached egg. If you have never poached an egg before, it is incredibly easy. Much easier than I expected it to be the first time I tried it. And lets be honest, who cares if it doesn't look perfect?! Here is a basic instruction video to show you an EASY way to poach eggs:

While your eggs are cooking, prepare your sauce according to the package directions {of course if you are making homemade, I would start there instead of the bacon!}. Add in pesto sauce (to taste) and whisk. Toast your muffin and prepare it by layering spinach, tomato, and bacon on top. When your egg is ready, place it on top of the bacon, and pour a good amount of hollandaise on top. Eat while hot!

Really, its that simple folks. Like I said, no real recipe, just an idea and ingredients.

Now I REALLY want this.

Like, NOW! 

Cafe Rio Chicken Tortilla Soup--copycat recipe

Dad LOVES Cafe Rio's Chicken Tortilla Soup and has been asking for a copycat-make it yourself recipe for years. I finally came across this one and made a few modifications. It turned out heavenly!

Puree in a blender:

2 seeded, soaked ancho chilis (If you can't find these, use 1 big Poblano Pepper. They are very similar.)
1 onion
2 tomatoes
2 cloves garlic
1 can Rotel Lime and Cilantro diced tomatoes and green chilis, or just the diced tomatoes with green chilis.

In a soup pot, cover the bottom with olive oil. Heat over medium-high heat. Add puree to oil and fry for a couple of minutes. Next add:

6 cups chicken broth
4 corn tortillas ripped into quarter size pieces (they will disintegrate in the soup when it boils)
1/2 cup cilantro
Some shredded cooked chicken (I fried 6 cutlets up in a pan with lemon pepper, then sliced them really thin)
2/3 can coconut milk
2-3 T taco seasoning
finely julienned and diced carrots
salt to taste

Simmer for an hour to let the flavors marry.

Serve topped with:

chicken
Guacamole (or chopped avacados)
salsa
cotija cheese
tortilla strips
fresh lemon wedges

Olive Garden Chicken & Gnocchi Soup

Impress you family with this AMAZING soup recipe! It is another copycat Olive Garden soup. I love their soups. . . And to be able to make it at home for a fraction of the cost is even better! (The picture is not mine, I stole it from someone who stole it from someone, so I have no idea where it came from).

1 cup chicken breasts, cooked and diced
4 cups chicken broth
2 cups cream (I just use evaporated milk and works great!)
½ cup celery, finely diced
1 garlic clove, minced
½ cup carrots, finely shredded
½ cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
½ teaspoon thyme
½ teaspoon parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi - can buy this in the gourmet section of many supermarkets or find a recipe for homemade in the resource section

Sauté the onion, celery, garlic, spinach, carrots in the olive oil till the onion is nearly translucent. Add the chicken, chicken broth, and spices. Bring to a boil. Slowly add the gnocchi into the boiling broth. Turn down the heat and let simmer for about 10 minutes.

(If you want a thicker soup, add 1 tablespoon corn starch to the cream before you add it into the broth). Add the cream. Slowly allow the mixture to come to a boil and then turn it off.

PF Changs Chicken Lettuce Wraps, copycat recipe

I made this recipe again this week, and really like it. I might add some chopped up peanuts and a little more spice to it next time. Maybe a touch of red pepper. This recipe calls for a couple of ingredients you may not typically have on hand, but once you buy them they last a long time. (for example rice vinegar, sesame oil, and red chili paste). This recipe is also a little more involved than the Spicy Ginger wraps posed previously, but once you have made it once, it is a breeze.

Ingredients:

3 TBsp oil
2 boneless, skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 TBsp chopped onion
1 tsp minced garlic
4-5 leaves of iceberg lettuce

Special Sauce:

1/4 cup sugar
1/2 cup water
2 TBsp soy sauce
2 TBsp rice wine vinegar
2 TBsp ketchup
1 TBsp lemon juice
1/8 tsp sesame oil
1 TBsp hot mustard
2 tsp water
1-2 tsp garlic and red chili paste

Stir Fry Sauce:

2 TBsp soy sauce
2 TBsp brown sugar
1/2 tsp rice wine vinegar

DIRECTIONS:

1 - Make the special sauce by dissolving the sugar in water in a small bowl.
2 - Add soy sauce, rice vinegar, ketchup, lemon juice, and sesame oil.
3- Mix well and refrigerate sauce until you are ready to use it.
4 - Combine the hot water and hot mustard and set aside.
5 - You will eventually add the desired amount of mustard mixture to the special sauce, and pour over the lettuce wraps.
6 - Bring oil to high heat in a wok or frying pan.
7 - Saute chicken breasts 4-5 minutes on each side until done.
8 - Remove chicken from the pan and cool.
9 - Keep oil in pan hot.
10 - As chicken cools, mince water chestnuts and mushrooms to about the size of a small pea.
11 - Prepare the stir fry sauce by mixing ingredients in a small bowl.
12 - when chicken is cool, mince it as well.
13 - With the pan still on high het, add another TBsp oil.
14 - Add chicken, garlic, onions, water chestnuts, water chestnuts and mushrooms to the pan.
15 - Add the stir fry sauce to the pan and saute for a couple minutes. Serve in the lettuce cups.
16 - Top with the special sauce.

Olive Garden's Zuppa Toscana, copycat

This is the zuppa toscana copycat recipe that has been floating around the internet for some time. I hadn't made it in quite awhile and decided to make it today. Perfect for a blizzard-y day like this! It is really easy, inexpensive, and fabulously delicious.


INGREDIENTS:

1 lb Italian sausage (we like hot)
2 large russet baking potatoes, sliced in half then in 1/4 inch slices
1 large onion, chopped
1/2 can oscar meyer bacon bits
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream

DIRECTIONS:

Cook sausage in a 300 F oven for 30 minutes.

Drain sausage on paper towel, then cut into slices, or chopped. (As you can see in the picture I did not do this. Oops!)

Place onions, potatoes, broth, water, and garlic in a pot and cook on medium heat until potatoes are done.

Add sausage and bacon

Simmer for 10 more minutes.

Turn to low heat and add Kale and cream.

Heat through and serve.