Cafe Rio Salad

I LOVE Cafe Rio salad, but can't always afford to eat there. Plus, it's kind of fun to make it myself. Here, I have the recipes for baked tortilla shells and pico de gallo. I purchase the dressing from the restaurant and enjoy the rest of my home-made salad!

Here's how I make my salad:
--homemade baked tortilla shell with melted cheese
--hot brown rice
--black beans
--chicken; marinated, grilled, and sliced (could do other meats)
--fresh chopped lettuce
--homemade pico de gall0
--tortilla strips (sometimes purchased from Cafe Rio)
--Cafe Rio dressing

Baked Tortilla Shells
Ingredients:
large flour tortillas
warm water
olive oil

Directions:
Preheat oven to 450°. Place an empty food can (or any oven-safe item that can be used to drape the tortilla over) on a baking sheet lined with tinfoil. Cover can with a square of tinfoil. For each tortilla, dip it in warm water mixed with 1/4 teaspoon olive oil. Drape tortilla over the tinfoil, and shape like an upside down bowl. Bake 4-5 minutes, or until golden and crisp to your liking. Using potholders, carefully lift shells off of tinfoil, and place right-side up, baking 2-3 additional minutes (I like to place grated cheese inside the bowl to melt while it bakes). Remove from oven. Fill and serve.

Source: adapted from http://www.food.com/recipe/how-to-make-baked-taco-salad-shell-bowls-54417#


Pico de Gallo
Ingredients:
2 1/2 cups tomatoes, chopped
3/4 cup white onions, finely chopped
1/4 cup chopped cilantro leaves
2 tablespoons fresh lime juice
2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
1 teaspoon minced garlic
1/2 teaspoon salt

Directions:
Combine all ingredients in a bowl and stir well. Allow to rest at room temperature for an hour for flavors to blend.

Source: http://www.foodnetwork.com/recipes/emeril-lagasse/pico-de-gallo-with-homemade-tortilla-chips-recipe/index.html

Quinoa & Black Bean Salad

Ingredients:
2 cups quinoa
4 cups water
1 can black beans, rinsed
1 1/2 tablespoons red-wine vinegar
1 can corn
1 chopped cucumber
1-2 chopped tomatoes
1/4 cup finely chopped fresh cilantro

For dressing:
5 tablespoons lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil

Directions:

Rinse quinoa in a fine mesh strainer until the water runs clear. Heat 2 tablespoons oil in saucepan over medium high heat. Add quinoa and toast it until it turns light golden and smells toasted, about 3 minutes. Stir in water and 1/2 teaspoon salt. Bring mixture to a boil, then reduce the heat to low, cover and cook until the grain is tender and has absorbed all of the water, about 10 - 15 minutes. Off the heat, let the grain stand for 5 minutes. Fluff the grain with a fork. While quinoa is cooking, in a small bowl toss beans with vinegar. Transfer quinoa to a large bowl. Add beans, vegetables and cilantro and toss well.

Dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking. Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.

Notes:

I love this salad! So colorful and healthy. I like a lot of lime juice, and the last time I made it, it was really moist, so I would consider decreasing the oil in the dressing from 1/3 cup to 1/4 cup.

Source: Lindsay Caldwell, adapted from: http://www.epicurious.com/recipes/food/views/Quinoa-and-Black-Bean-Salad-12245#ixzz0hHLv0NBj

Grandma Jean's Hot Rolls

Ingredients:
2 Tablespoons yeast
1/4 cup warm water
1 teaspoon sugar
3 eggs
1/2 cup sugar
1 teaspoon salt
1 cup lukewarm water
1/2 cup butter, melted
4 1/2 cups flour
1 Tablespoon oil
flour for rolling
extra melted butter
sugar

Directions:
Combine the yeast, 1/4 cup water, and 1 teaspoon of sugar in a measuring cup and allow to rise. Beat the eggs, 1/2 cup sugar, salt, 1 cup lukewarm water, and melted butter. Add yeast mixture to the egg mixture. While mixing, sift in the flour. Makes a soft dough. Beat hard. Rub top of dough with oil, and let rise to top of bowl, about one hour.
Punch down, cover with a plate, and chill 4-6 hours, or overnight.
Remove dough to a floured surface, and knead slightly. Divide dough in half. Roll out to 8in x 10in and spread lightly with butter and sugar. Roll up, like a jelly roll. Cut into 12 equal sections. Place in well-greased muffin tins. Repeat. Cover with towels and allow to rise 2 hours.
Bake 375 degrees for 10-12 minutes.

Notes:
Best rolls ever!! This also makes for a fabulous cinnamon roll recipe. Just sprinkle with cinnamon and sugar before rolling up, and place on cookie sheets instead of in muffin tins. Frost while warm. Yum! I like to add a little almond flavoring to the frosting.

Source: Grandma Jean (cinnamon rolls version from my mom)