Relief Society Retreat to Aptos

We had some scrumptious taco salads at the retreat down on the beach.  Sister King gave me the recipes and I thought I would share

Cafe Rio's Sweet Pork

Ingredients
-2 lb pork (I use boneless pork rib meat)
- 3 cans Coke (NOT Diet)
- 1/4 c brown sugar
- dash garlic salt
- 1/4 c water
- 1 can (4 oz.) dice green chilies
- 3/4 (10oz.) can red enchilada sauce (I use Old El Paso brand, medium, but any spiciness will work)
- 1 c. brown sugar

Instructions
- Put the pork in a heavy duty ziploc bag to marinade.  Add about a can and a half of coke and about 1/4 c. of brown sugar.  Marinade for a few hours or overnight.
- Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in a crockpot.  Cook on high for 3-4 hours, or low 6-8 hours, 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 1/2 can of Coke, chilies, enchilada sauce an remaining brown sugar (about a cup, adjust 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.  That's it!

Cafe Rio's Cilantro-Lime Rice

Ingredients
- 1 c. uncooked rice (long-grain white rice)
- 1 tsp. butter or margarine
- 2 cloves garlic, minced
- 1 tsp. freshly squeezed lime juice
- 1 can (15 oz.) chicken broth
- 1 Tbsp. freshly squeezed lime juice
- 2 tsp. sugar
- 3 Tbsp. Fresh chopped cilantro

Instructions
- 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 remaining lime juice, sugar and cilantro.  Pour over hot cooked rice and mix as you fluff the rice.

Cafe Rio's Black Beans

Ingredients
- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 tsp. cumin
- 1 can (15 oz) black beans, rinsed and drained
- 1 c. tomato juice
- 1/2 tsp. salt (optional)
- 2 Tbsp. fresh chopped cilantro

Instructions
 - In a nonstick pan, cook garlic cumin in olive oil over medium heat until you can smell it.  Add beans, tomato juice, and salt (optional).
- Simmer until tomato juice is reduced, stirring every few minutes.
- Just before serving stir in the cilantro.

Sweet Pork from Vickie Morris

Ingredients
- 1 (3-5 lb) boneless pork roast
- 1 cup salsa
- 1 cup brown sugar, packed

Instructions
- Place ingredients in a greased slow cooker.  Cover and cook on low heat for 8-10 hours
- Shred pork with a fork.  Keep lid off after shredding for about 15 minutes so juice will thicken.
- Use meat in burritos, tacos, or salads.  IF freezing, keep juice and freeze with meat.


Café Rio style salad dressings

Cafe Rio’s Cilantro-Lime Vinaigrette

Ingredients
• 2 tomatillos
• 1/2 bunch cilantro
• 2 cloves garlic
• 1 Tbsp. diced jalapeno (canned) --you can use less if you don't like it spicy at all. I like a little kick.
• Juice of 2 limes
• 1 Tbsp. sugar
• 1 c. balsamic vinaigrette salad dressing (NOT balsamic VINEGAR... there is a difference. We used Kraft brand vinaigrette)
• In a food processor or blender, combine tomatillos, cilantro, garlic, jalapeno, lime juice, and sugar. After it is all blended up well combine with balsamic vinaigrette in an airtight container and refrigerate for at least 2 hours (overnight is best).

Cafe Rio’s Cilantro Ranch Dressing

• 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
• 1 c. mayonnaise
• 1 c. buttermilk
• 2 tomatillos, remove husk, diced
• 1/2 bunch of fresh cilantro
• 1 clove garlic
• juice of 1 lime
• 1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Instructions
• Mix all ingredients together in the blender. That's it!

Mango Quinoa Salad

Submitted by Mallory Watkins, from OurBestBites.com

Ingredients:
2 c. cooked quinoa at room temperature or chilled (cook quinoa as you would rice)
1 (14 oz) can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, diced
1 handful chopped cilantro (about 1/2 c.)
4 T. red wine vinegar (I just used apple cider vinegar I had on hand)
3 T. extra virgin olive oil
1-2 T. fresh lime juice
kosher salt
freshly cracked black pepper

Directions:
1. In a large bowl, toss quinoa, mango, red pepper, green onion, black beans and cilantro.
2. In a small bowl, combine remaining ingredients. Whisk until smooth and pour on top of salad. Toss to combine and chill for at least an hour before serving.

Corn and Black Bean Salad with Lemon-Basil Vinaigrette

Submitted by Mary Beth Cheney


Salad Ingredients:
2 ears fresh corn or 1 c. frozen corn, thawed, or 1 can of corn
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can garbanzo beans, drained and rinsed
1 red bell pepper, cored, seeded and cut into 1/2 in. pieces, optional
1 mango, cut into 1/2 in. pieces
1 cucumber
cherry tomatoes

Vinaigrette Ingredients:
1 lemon, zested and juiced
2 T. balsamic vinegar
1/2 c. chopped fresh basil leaves
1/2 t. ground cumin
1/3 c. extra-virgin olive oil
salt and pepper to taste

Directions:
1. Combine salad ingredients. Whisk all vinaigrette ingredients, adding oil last. Toss over salad. Refrigerate at least 1 hour before serving. Can be served on a bed of lettuce for a nice presentation.

Roasted Green Vegetables with Toasted Hazelnuts

 

Submitted by Karen Neueswander


Ingredients:
1 lb. Brussels sprouts
1 or 2 whole peeled cloves garlic, halved if they are large
2 t. plus 1 T. olive oil
salt
ground black pepper
1 lb. thin asparagus spears
2 to 3 large broccoli
1/4 c. balsamic vinegar
1/4 c. hazelnuts, lightly roasted and coarsely chopped

Directions:
1. Preheat oven to 37* F.
2. Stem Brussels sprouts and cut in half; quarter any large ones. Place in medium bowl. Add garlic and 2 t. oil and season lightly with salt and pepper.
3. Spread Brussels sprouts in a single layer in a small baking pan and roast for 10 minutes. Meanwhile, trim asparagus. Remove the tough lower stem from broccoli, peel off tougher stem skin with a paring knife, and slice stalks lengthwise into long strips from stem through florets. Toss the asparagus and broccoli gently in a bowl with the remaining 1 T. oil and lightly salt and pepper until coated.
4. Spread asparagus and broccoli on second baking sheet sized to fit the oven with the first. After Brussels sprouts have roasted 10 minutes, add broccoli-asparagus pan to the oven and continue to roast for about 15 minutes until all vegetables have softened, turned bright green, and lightly browned.
5. Meanwhile, warm the vinegar in a small saucepan and simmer lightly until it begins to reduce and thicken slightly. When vegetables are complete, remove garlic and blend with warm vinegar in a blender.
6. Arrange vegetables on two serving platters with the broccoli framing the plate of Brussels sprouts and plate of asparagus. Spread vinegar evenly over vegetables, sprinkle with nuts and serve at once.

Potato Basil Puree

Submitted by Lezlie Zollinger


Ingredients:
2 c. fresh basil leaves, lightly packed
2 lbs. large Yukon Gold or white boiling potatoes
1 c. half-and-half
3/4 c. freshly grated Parmesan cheese, plus extra for serving
2 t. kosher salt
1 t. freshly ground black pepper

Directions:
1. Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boil water and cook for exactly 15 seconds (leaves should just barely begin to wilt). Remove basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.
2. Peel potatoes and cut into quarters. Add potatoes to the same pot of boiling water and return to a boil. Cook for 20-25 minutes, until very tender. Drain well, return to the saucepan and steam over low heat until any remaining water evaporates.
3. In a small saucepan over medium heat, heat half-and-half and Parmesan until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add hot cream mixture and process until smooth.
4. With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, salt and pepper, and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with Parmesan cheese, season to taste and serve hot.

Slow Cooker Sweet Potatoes with Applesauce

Submitted by Mary Beth Cheney


Ingredients:
6 med. sweet potatoes or yams (2 lbs), peeled and cut into 1/2 inch cubes
1- 1/2 cups applesauce
2/3 cup packed brown sugar - I used about 1/3 cup
3 T. margarine or butter, melted
1 t. ground cinnamon
1/2 cups chopped walnuts, toasted, optional

Directions: 1.  Place sweet potatoes in 2 to 3 1/2 quart slow cooker. Mix remaining ingredients except nuts; spoon over potatoes.
2. Cover and cook on low heat setting 6 to 8 hours or high setting 3-4 hours until potatoes are very tender.
3. Sprinkle with nuts and serve.

Sausage Cornbread Stuffing

Submitted by Lezlie Zollinger


Ingredients:
1 (9-by-13) baked cornbread
4 T. butter
1 c. finely chopped celery
1 c. finely chopped onion
1 T. finely chopped fresh sage, or 1 t. dried sage
1 lb. cooked country sausage
1 c. fresh cranberries
1 c. roasted pine nuts
chicken broth to moisten
salt and pepper to taste

Directions:
1. Lightly crumble baked cornbread.
2. Saute butter, celery, and onion until soft. In separate pan, lightly brown the sage and sausage.
3. Add all ingredients together then slowly add chicken broth to desired moistness. Place in prepared baking dish. Bake at 350* for 35-45 minutes, or until cooked through.
4. Spray a 9-by-13 pan. Combine cooked celery and onion to browned sage and sausage.

Curried Butternut Squash

Submitted by Karen Neuenswander


Ingredients:
1 butternut squash, seeded, peeled and chopped
3 T. butter, melted
1 t. curry powder
1/4 t. salt

Directions:
1. Preheat oven to 450*. Combine butter, curry powder, and salt. Toss over squash to coat.
2. Bake 25-30 minutes, or until tender and slightly carmelized.

Variation: You can bake the squash 20-25 minutes and then remove from the oven and thread onto pre-soaked wooden skewers and grill it for 3-5 more minutes.

Oven-Roasted Root Vegetables

Submitted by Karen Neuenswander


Ingredients:
3 medium red potatoes, chopped
2 c. fresh or frozen baby carrots
1 lb. celery root, peeled and chopped
1 rutabaga, peeled and chopped
2 medium red onions, cut into wedges
2 medium parsnips, peeled and chopped
5 cloves of garlic, sliced thin
1 T. chopped fresh rosemary or 1 T. fresh thyme leaves
1 T. olive oil
1 c. vegetable broth

Directions:
1. Heat oven to 425*. Spray a 17-by-11 in roasting pan or shallow baking sheet with cooking spray.
2. Stir all ingredients into the prepared pan. Roast vegetables for 30 minutes. Pour the broth over the vegetables and stir.
3. Roast for 20 minutes more or until all is fork-tender.

You may view the original on Kitchendaily.com.

Mashed Celery Root with Truffle Oil

Submitted by Lezlie Zolinger


Ingredients:
1-2 celery roots, washed, peeled, and chopped into chunks
3 T. butter
2 cloves garlic, chopped
1 c. chicken or vegetable broth
1/2 c. heavy cream
nutmeg to taste
salt and pepper to taste
1 t. truffle oil

Directions:
1. Combine celery root, butter, and garlic in pan. Saute for about 5 minutes.
2. Add broth and simmer for about 15 minutes or until root is tender. Remove from heat, cool slightly, mash or puree. Work in the cream.
3. Put in baking dish and sprinkle with seasonings. Mix and bake at 350* until heated through.
4. Just before serving, stir in truffle oil. Serve hot.