Cafe Rio Cilantro Ranch Dressing

Ingredients

• 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
• 1 c. mayonnaise
• 1 c. buttermilk
• 2 tomatillos, remove husk, diced
• 1/2  to 3/4 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!

Grilled Cilantro Lime Chicken

April Lowe

This has become one of mine and Andy's favorite recipes.  It is fresh and flavorful.  We love to eat this with Krista's fresh salsa recipe I've also posted on the blog.  This is really flavorful and good over rice or on an entree salad with avocado, black beans, roasted corn, etc.  You can double or triple the marinade and freeze the rest to use on future batches.   When I have a bunch or two of cilantro or several limes, I make as many batches as I can in my blender and freeze it for up to a year.  Then just thaw the marinade and add chicken the day you want to cook it!

• 6 chicken breast halves
• ¼ c. fresh lime juice
• ¼ c. extra virgin olive oil
• 3 cloves minced garlic
• 2 Tbsp. fresh cilantro, chopped
• 1 ½ tsp. firmly packed brown sugar
• 1 ½ tsp. kosher salt
• 1 tsp. ground cumin
• 1 tsp. fresh ground black pepper
• Vegetable oil for brushing grill grates
• 1 ½ c. salsa
• 1 c. light sour cream (optional – leave out for lower calories)

Pound chicken to ½-inch thickness, so it’s evenly thick, between two sheets of plastic wrap.  Put chicken in a shallow dish or one gallon Ziploc bag.  Whisk all marinade ingredients until well blended.  Cover both sides of all chicken with marinade.  Marinate at least one hour.  Remove chicken from refrigerator 30 minutes before grilling.  Heat grill to medium.  Place chicken on grill and cook for 1 ½ minutes.  Rotate chicken 90 degrees and cook an additional 1 ½ minutes to get attractive grill marks.  Turn chicken over and cook, periodically rotating, until done and juices run clear.  Usually cooks about 8 to 10 minutes.  Serve with salsa, a tiny bit of sour cream, and cilantro garnish.  Makes 6 servings.

Delicious Tomato Salsa

Krista Schimmelbusch

♥ 

1 large can S&W chopped tomato

½ sweet white onion, coarsely chopped

½ bunch cilantro

½ - 1 jalapeno pepper

2 cloves garlic, or to taste

¼ tsp. cumin

1-2 tsp. salt

Juice of one lemon

Put all ingredients in blender or food processor and pulse until blended.

*This recipe was given to Krista by her friend Jennifer Smith.  It is delicious and always gets many compliments.  It has also turned into Andy and April's favorite salsa since getting the recipe from Krista!

Aunt Peggy's Cowboy Caviar

April Lowe

♥

3 fresh tomatoes, chopped

1 can white corn, drained

1 can black beans, drained

1 bunch of cilantro, chopped

1 bunch of green onion to taste

1 Italian dressing mix made as directed on package

* can add avocados and/or lime juice if desired

Mix ingredients together.  Chill and serve with baked chips or over a Southwestern dish.