Lime Cilantro Rice and Cafe Rio Pork

For our baby Davis' blessing, we had everyone over after church for a late lunch. I needed something we could cook ahead of time, that would also be a crowd pleaser. I thought a Cafe Rio style meal would be perfect! We have some family recipes that we used for the meal. Lime Cilantro Rice and Cafe Rio Pork. Serve with cooked tortillas (the ones from costco), and all the salad/burrito fixings you can think of. The meal was a success and we had a lot of fun entertaining family and friends.

Lime Cilantro Rice

2 TB oil

4c. long-grain rice

8c. water

1 bunch Cilantro, finely chopped

Juice of 2 limes

2 tsp. crushed garlic

Heat oil in large skillet. Add rice, cilantro and garlic. Saute 3-5 minutes, stirring frequently.

Add water and lime juice and bring to boil. Reduce heat and simmer covered until all liquid is absorbed, about 20 minutes. You can use a rice cooker. Serves 20

Cafe Rio Pork

6 lbs Pork (tenderloin is best)

1 (16oz) bottle salsa (we use 1/2 salsa and 1/2 chili sauce)

Coke (1-12oz can)

2 c. brown sugar

Place pork in crock pot and fill it 1/2 way up the pork with water. Cook on high for 5 hours. Drain off water. Cut pork in thirds. Mix together sauce ingredients and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.

Sour Cream Potato Casserole

I love Potatoes, I think they make the best side dish to any meal, and these potatoes do not disappoint. They are sooo good! It might be the fact that they are smothered in cheese, bacon and sour cream, but hey who's complaining :). It also makes for a easy side dish because you can make them before hand, keep them in the fridge then heat later. Enjoy!

Sour Cream Potato Casserole

1 (2lb) bag of frozen shredded hash brown potatoes

4 slices, cooked and chopped bacon

2 cans of cream of chicken soup

1 pt. sour cream

1/2 tsp Salt

Dash pepper

1 med. onion, chopped and sautéed in butter

2 C. grated Cheese

Mix all ingredients and place in a 9x13 pan.

Topping:

2 C. crushed cornflakes or bread cubesn ( I used Bread crumbs in picture below) 4 T. melted butter. Sprinkle on top and bake at 350 for 50 min.

Sour Cream Cucumbers

Thank you Sesame Street for giving me a break to get this post done. I have been a major slacker! Pregnancy definitely effects my cooking and blogging abilities. Now that I am out of the thick of it... I hope to be more consistent.

Brooke and I made this side way back in July when we were in Montana. We substituted the sour cream with plain Greek yogurt, which I liked, but I think Brooke would prefer the sour cream. Do what you like. I thought this was yummy.

Sour Cream Cucumbers

1/2 c. sour cream (or you can try the plain Greek yogurt like we did)

3 TB. white vinegar

1 TB. sugar

Pepper to taste

4 medium cucumbers, thinly sliced

1 small sweet onion, thinly sliced and separated into rings

In a serving bowl, combine the sour cream, vinegar, sugar and pepper. Stir in cucumbers and onion. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon. Serves 8

I just realized this recipe was given to us by my dear Aunt LaRee who passed away last Friday. We love you Aunt LaRee! Thank you for all the good times and the wonderful food you have shared with us. I know that you are enjoying a sweet reunion with Uncle Milt.