Chicken, Avocado, & Grapefruit Salad

Chicken
1 lb. boneless, skinless chicken breast
1tbsp Pampered Chef Citrus & Basil Rub (Could use any seasoning you like)
1 tsp olive oil

Dressing & Salad
1 large grapefruit
1 tsp. grapefruit zest
1 tbsp orange marmalade
3 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
4-6 radishes
1 avocado
6 oz baby spinach
1/2 C red onion

Combine olive oil and seasoning in bowl and rub on chicken breast.
Grill chicken until done and let cool.
Zest grapefruit, cut in half and remove sections.
Dump juice from rind into bowl, add zest, marmalade, olive oil, salt and pepper.
Set aside.
Slice radishes and onions and dice avocado.
Toss all salad ingredients in bowl with dressing.

This is a very light and wonderful salad. We had it a my Pampered Chef party last night and it was WONDERFUL. In the future when making this I think I will add a little iceburg lettuce to make it go a little further and for a little more crunch. I will also think about adding strawberries, crumbled bacon, and some shredded cheese. (Swiss or Mozzerella would both be real yummy.) If you aren't a huge grapefruit fan you could probably use oranges and it would work just as well it would just be a little sweeter.

Spring Strawberry Spinach Salad

INGREDIENTS
1 bunch spinach, rinsed
10 large strawberries, sliced
1/2 cup white sugar
1 teaspoon salt
1/3 cup white wine vinegar
1 cup vegetable oil
1 tablespoon poppy seeds

***Add grilled chicken and some feta or almonds, and it is REALLY good!***

DIRECTIONS
In a large bowl, mix the spinach and strawberries.
In a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Cafe Rio Recipes

Cafe Rio Recipes

Pork 3-5 lb
Pork Loin or Pork Roast
1 ½ cans Coke (I used Sprite)
1 c. sugar
7oz can chipotle chilies in adobo sauce –provides alot of heat (or plain adobo sauce for sweeter sauce)
1 tsp dry ground mustard (heaping)
1 tsp cumin (heaping)
1 tsp minced garlic

Place the contents of the can of chilies in a bowl and cover with soda to get as much of the adobo sauce off the chilies. Remove the chilies and throw them away, or if you want the meat to be hotter, leave one or two chilies in. I left two small chilies in and the meat was perfect for us, but we like stuff HOT!. Add all ingredients except pork in a blender. Rinse can of adobo sauce with soda to get all the sauce out. Blend in blender until well mixed. Place pork in crock pot and pour sauce over it.

Cook for 4-6 on high or 7-9 hours on low.

Carefully turn roast over halfway through. Cook in sauce until it pulls apart and then shred. Take pork out and shred. Then add sauce to your liking. I think I only added about half of the sauce because I didn't want it too runny. Serve over rice, on a salad, or in a tortilla!

Rice
1 c. rice
2 c. water
3 cubes chicken bouillon
½ tsp dried onion
1 tbsp oil1 fresh lime
1/4 bunch cilantro

Cook rice with all ingredients (except lime and cilantro) in pot or rice cooker. Squeeze fresh lime juice over rice and mix in cilantro before serving.

Creamy Cilantro Dressing (for a salad version)
1 envelope buttermilk ranch dressing
1 c. mayo
1 c. milk
½ bunch cilantro
2 tomatillos
½ serrano peppers with seeds removed (adds heat)

Blend in blender, let sit to thicken. Dressing continues to get hotter when it is stored in the fridge.Make a salad by starting with a tortilla (we like the kind you cook yourself, found at walmart and costco in the fridge section). Put shredded romaine on the tortilla and top with rice, beans, meat, chopped tomatoes, and dressing.