Cranberry and Candied Walnut Salad

2 tbsp powdered sugar
1 tbsp water
4 ounces raw walnut halves
6 ounces soft fresh goat cheese
1 small onion
2 tsp dijon mustard
1 c. sugar
1/2 c red wine vinegar
1 c olive oil
8 oz. cranberry crazins
Salt and freshly ground black pepper


French baguette




1 head frisée lettuce, dark outer leaves discarded, inner pale green and yellow leaves separated
2 ounces (about 3 lightly packed cups) fresh baby arugula
2 ounces (about 3 lightly packed cups) fresh baby spinach


For roasted walnuts:
 Preheat the oven to 300°F Line a heavy baking sheet with foil. Stir the powdered sugar and water in a small bowl until the powdered sugar dissolves. Add the nuts and toss to coat with the sugar mixture.


Arrange the nut mixture on the prepared baking sheet and bake for 20 minutes, tossing occasionally, or until the nuts are golden brown. Remove the baking sheet from the oven and set the nuts aside to cool completely. The sugar coating will become crunchy as the nuts cool.


For vinaigrette:
 Blend, red wine vinegar, sugar, chopped onion and mustard together well.  Slowly add the oil until the mixture is well blended.  Season the vinaigrette to taste with salt and pepper. Whisk the vinaigrette again, just before coating the lettuce leaves.


To serve:
Toss the frisée lettuce, arugula and spinach in a large bowl with enough vinaigrette to coat lightly. Season to taste with salt and pepper. Add half of the roasted walnuts and coarsely crumble the remaining goat cheese over the salad. Gently toss to combine.


Divide the salad among 4 plates. Sprinkle with the remaining roasted walnuts and serve immediately.

Cafe Rio Salad

This is a recipe for one of my favorite places to eat in Utah when we visit. I've worked my tail off in search for the perfect copycat and LOVED these!  If you've never had Cafe Rio, you'll fall in love with this recipe!

Cafe Rio pork

3 lbs pork roast (shoulder or butt)
16 oz chunky salsa
1 can coke
2 cup brown sugar
Place pork in crock pot and fill half way up the side of the pork with water. Cook on high for 4 hours. drain water. Cut pork into thirds, then mix sauce (coke, brown sugar, and salsa) and pour on top. Cook 4 more hours on low. shred pork. Mix back in with sauce if you want it saucy or not.

Click on the links for recipes:

Cafe Rio lime-rice

Dressings:
Cilantro-Lime vinaigrette
Cafe Rio creamy cilantro tomatillo salad dressing 

Black Beans
(I just use a can of black beans without anything else, but this recipe is good too)
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 tsp ground cumin
2 tbs olive oil
1 1/2 tsp salt
2 tbs fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

burrito

tortilla
rice beans
pork
shredded cheese
any other toppings wanted
roll it up

(I found a chicken recipe if you would like to substitute chicken instead of pork) 
Cafe Rio Chicken
1 small bottle of kraft zesty italian dressing
1 tbs chili powder
1 tbs cumin
3 cloves garlic-minced
5 lbs chicken breast

Cook all together in a crockpot for 4 hours on high, shred, then cook for an additional 1 hour.

salad- order of assembly
tortilla - I use the land o lake brand of uncooked flour tortillas from costco or sams. They are awesome and taste like cafe rio's homemade tortillas

shredded colby and monterray jack cheese
rice
beans
pork
lettuce
pico de gallo - [or chopped tomatoes, diced onions, cilantro, lime juice]
guacamole
feta cheese crumbles
cilantro
lime wedge (or lime juice)
tortilla strips (I just made my own by baking a finely shredded tortilla until crispy)
cilantro tomatillo dressing

ENJOY!

Cilantro-Lime Vinaigrette

Inspired by Cafe Rio's Dressing

6 tbsp. oil (half olive, half canola)

1 bunch cilantro, chopped

8 tbsp. lime juice or 4 fresh limes, squeezed

2 cloves garlic, minced

4 dashes of white wine vinegar (approx.)

2 tbsp. ginger, grated

1/4-1/2 c. sugar or to taste

fresh ground black pepper

salt

Combine all ingredients in food processor

Creamy Cilantro Tomatillo Dressing

Cafe Rio inspired!

1 package dry hidden valley ranch salad dressing
1 cup mayo
1/2 bunch cilantro
1 large clove garlic
3 small-medium tomatillos, husk off (like tomatoes but green and has a husk on it)
1/3 cup buttermilk (substitute 1 tbsp. white vinegar with 1 c. milk)
juice of 1 lime
1/4 tsp red pepper flakes (or 1 small jalapeno) - optional
Place all ingredients in a blender and blend until smooth. Chill in fridge at least 1 hour before serving, then it will thicken.

Easy Pasta Salad

I got this recipe from my dear sister-in-law, Ginger, and it has become a party favorite!  I have made many variations of the salad but think this variation is the best below.  

1 bag of pasta ( macaroni or curly noodles)
Broccoli
Cauliflower
1 large can olives
Cherry tomatoes
1 block of cheese cubed
2 bottles of Italian dressing (the secret is to use the Good Seasons packets )
Salt
Pepper
Onion Powder

Chop vegetables while pasta is cooking. Rinse pasta with COLD water and mix everything together, except 1/2 bottle of dressing. Refrigerate, then add the dressing. Enjoy

Mediterranean Pepper Salad

My new favorite recipe!  
This isn't the best picture but don't let this fool you because this salad is amazing!!

1/4 cup red wine vinegar
1/4 cup cold water
1 teaspoon kosher salt
2 teaspoons sugar
1/2 a red onion, cut into a 1/2-inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors (I used one red, orange and yellow)
1 c. grape tomatoes
1 kirby cucumber,
1/4-pound firm feta cheese
1/4 to 1/2 cup pitted kalmata olives
1/4 cup olive oil
Salt and pepper to taste

Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.

Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta and olives in a large bowl.

By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours.

Insalata Caprese

We love the insalata caprese salad!

4 tomatoes, sliced

1/2 pound fresh mozzarella cheese, sliced

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 tbsp. extra virgin olive oil

1/2 c. fresh basil

Arrange 4 tomato slices and 2 mozzarella slices on 6 salad plates. Sprinkle evenly with salt and pepper; drizzle with olive oil. Top evenly with basil.

(Fresh mozzarella cheese is packed in water. It has a softer texture and a sweeter, more delicate flavor than the regular part-skim mozzarella that is more commonly used in cooking for superior melting qualities.)

Serves 6