Chicken Mexican Meal over Rice

Got a crock pot? This recipe is so quick, easy and cheap. Serve over rice and top with cheese, sour cream, even tomatoes and lettuce would be great! I think Janina told me about it. Thanks sister!



Ingredients:
1 can black beans
1 jar salsa
2 chicken breasts
rice
shredded cheese
sour cream

Directions:
Place beans, salsa, and chicken in crock pot and cook until chicken is done. Chop chicken and add back in crock pot. Serve over rice!

Cafe Rio Tomatillo Dressing

(Sorry no picture, but it really looks just like the green dressing from the restaurant.)

Ingredients:
1 pkg. Ranch Buttermilk Dressing Mix
1/3 cup buttermilk
1 cup mayo (or 1/2 cup mayo and 1/2 cup sour cream if you don't have buttermilk, and you would use 1/3 cup regular milk, which is the only way I've made it)
3 fresh tomatillos
1 cup cilantro
2 cloves garlic
1/4 tsp. cayenne pepper

Directions:
Put all ingredients in a blender and blend until smooth. Refrigerate for a couple hours, this isn't necessary but helps to thicken it a little. After being in the fridge, it was suggested you could add more mayo to make it thicker or more milk to thin it out, but the consistency has always been perfect for me. It makes a lot but I just make it when I have a lot of people eating and I use the leftovers to dip tortilla chips in. So good! :) I believe it is good in the fridge for up to 2 weeks.

"Cafe Rio" Chicken

(Sorry I don't have a picture. This is supposedly Cafe Rio's chicken. To me it's not the same, but it is still very yummy and super easy.

Ingredients:
3 lbs. chicken
12 oz Kraft Italian dressing
2 tsp. cumin
2 tsp. chili powder
2 cloves minced garlic

Directions:
Combine all in crock pot. Cook for 4 hours on high. Shred with a fork.

I have used this chicken with taco salads, like in the taco shell bowls (whatever they're called) and especially when used with the tomatillo dressing, it is delicious.

Sweet Corn Tomalito

This tastes sweeter than cornbread--but it's very yummy. Makes a perfect side to any Latino dish. Similar to Chevy's Tomalito (back when Provo had a Chevy's!). Recipe found on: Allrecipes.com



Ingredients:
5 tablespoons margarine, softened
1/4 cup masa harina (or 1/8 c. cornmeal, 1/8 c. flour)
1/3 cup white sugar
1/2 cup water
2 cups frozen whole-kernel corn, thawed
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons milk

Directions:

In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into a microwave-safe 8x8 inch glass baking dish that has a lid. Cover, and cook in microwave for 7 minutes at 30% power, mix, then cook an additional 4 minutes at full power (this may vary a little depending on your microwave). Stir and serve!