Baked Southwestern Egg Rolls w/ Cilantro Ranch Dressing

** Recipe from Red Couch Recipes **

* 2 c. frozen corn, thawed
* 1 (15 oz.) can black beans, rinsed and drained
* 2 c. shredded Mexican cheese blend or Cheddar
* 1 (4 oz.) can diced green chiles, drained
* leaves from 1/2  bunch cilantro
* 4 green onions, chopped
* 1 tsp. ground cumin
* ½ tsp. chili powder
* ½ tsp. pepper
* ¼ tsp. cayenne pepper
* 1 package egg roll wrappers (about 24 total)

Heat oven to 425 & lightly oil a baking sheet with cooking spray.  In a large bowl, combine everything but the egg roll wrappers. Mix well to blend.  Place about 2-3 Tbl. of the filling on top of the egg roll wrapper.  Have the egg roll corners pointing towards you.  It will be a diamond-shape.  Tuck the nearest egg roll corner near you underneath the filling and make it tight.  Put a little bit of water on the egg roll and fold the left corner in.  Put a little bit of water on the egg roll and then fold the right corner in.  Roll the egg roll and then seal the corner with water. Bake the egg roll with this top down on the pan.  (Repeat process for all egg rolls.)  Place the sealed egg rolls on the baking sheet seam side down and drizzle the tops with olive oil.   Bake about 15 min, or until lightly brown, turning halfway through baking. Serve warm with Cilantro Ranch Dressing.


Cilantro Ranch Dressing
* 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
* 1 c. mayonnaise (NOT Miracle Whip)
* 1 c. buttermilk
* 2 tomatillos, remove husk, diced
* 1/2 bunch of fresh cilantro -- washed, but you don't need to take the stems off.
* 1 clove garlic
* juice of 1 lime
* 1/2 - 1 jalapeno -- depending on your preference

Mix all ingredients together in the blender.

Cafe Rio Chicken Salad

 ** Recipe from Our Family Treat **

Chicken Mixture

* 5 chicken breasts

* 1 bottle of Italian Dressing

* 1 Tbl. cumin

* 1 Tbl. chili powder

* 2 garlic cloves, minced

Put chicken in crock pot, and then pour seasonings and dressing over it. Cook for 4-6 hrs. on low.

Tomatillo Dressing

* 1 pkg. ranch dressing

* 1 c. mayo

* 1 c. milk

* 1/4 c. lime juice

* 1/4 c. cilantro

* 3 tomatillos

* 2 garlic cloves

* 1 jalapeno, seeds removed

Put in food processor or blender and blend. Put in the fridge and let chill.

Rice

* Enough rice/water needed for your family

* 2 tsp. chicken bouillon

* 2 garlic cloves-minced

* 1 can diced green chili's

* 1/2 c. chopped cilantro

* 1/2 tsp. salt

* 1 Tbl. butter

* 1/4 c. chopped onion

In a pot on the stove, bring desired amount of water to a boil.  Once the water boils, add the rice & remaining ingredients.  Cook as per directions on rice.

Salad

* 1 head of Iceberg lettuce, chopped

* 1 head of Romain lettuce, chopped

* 2 tomatoes, diced

* cilantro

* lime

* tortilla chips

* Parmesan cheese

* 1 can black beans, rinsed & drained

* tortillas, sprinkled with cheese; warmed up

Start with tortilla, then add rice, beans, chicken, lettuce, tomato, chips, cilantro, chips, Parmesan, cilantro, and then drizzle with dressing. Enjoy!

Olive Garden's Salad

** Recipe from Chef Pablo's Restaurant Recipes **

Salad:
* 1 bag American blend salad (i.e. Dole)
* 4-5 slices red onion
* 4-6 black olives
* 2-4 pickled pepperoncini
* 1/2 c. Croutons
* 1 sm. tomato sliced
* freshly grated Parmesan cheese 

 Chill a glass salad bowl in freezer for at least 30 minutes.  Place the bag of salad in bowl.  Place on top of lettuce – red onion, black olives, pepperoncini, tomatoes, and croutons.  Add some freshly grated Parmesan cheese if you like.  Add plenty of salad dressing on top.

Dressing:
* 1/2 c. mayonnaise
* 1/3 c. white vinegar
* 1 tsp. vegetable oil
* 2 Tbl. corn syrup
* 2 Tbl. Parmesan cheese
* 2 Tbl. Romano cheese
* 1 clove garlic, minced
* 1/2 tsp. Italian seasoning
* 1/2 tsp. parsley flakes
* 1 Tbl. lemon juice
* sugar (optional)

Mix all ingredients in a blender until well mixed (approximately 30 seconds).  If this is a little to tart for your own personal tastes please add a little extra sugar.  Chill in the refrigerator for at least 30 minutes.

Pecan Crusted Chicken Salad w/ Honey Dijon Dressing

**Recipe from Picky Palate **

* 1 ½ c. Panko Bread Crumbs

* ½ c. fresh grated Parmesan Cheese

* ½ c. ground pecans

* 1 c. flour

* ½ tsp. salt

* ¼ tsp. pepper

* 2 eggs

* 2 Tbl. water

* 4 lg. boneless skinless chicken breasts

Honey Dijon Dressing

* 1 c. mayonnaise

* Heaping ¼ c. whole grain mustard

* Heaping ¼ c. honey

* Salt & pepper to taste

* Mixed greens of choice

* Sliced cucumbers

* Cherry tomatoes

* Crumbled Feta cheese

Preheat oven to 350 degrees F. In a shallow bowl mix the Panko, Parmesan and pecans. Set aside. In another shallow bowl mix the flour, salt and pepper. In a third shallow bowl whisk the egg and water. Dredge each chicken breast into the flour mixture, the egg mixture then press into the pecan crust. Place each chicken breast onto a greased baking rack placed over a baking sheet. Bake for 25-35 min. or until chicken is cooked through. Let cool for 10 min. then cut into thin strips.

For dressing: mix mayonnaise, mustard and honey into a bowl. Season with salt and pepper to taste.

3. Place salad greens onto serving plates and top with pecan crusted chicken, sliced cucumbers, tomatoes, cherry tomatoes and feta cheese. Drizzle with dressing.

Ranch Dressing

** Recipe from Annies Eats**
* ¾ c. mayonnaise
* ¾ c. sour cream
* 1 Tbl. olive oil
* 1 Tbl. lemon juice
* ¼-1 c. buttermilk
* 1 small bunch chives
* small handful parsley
* 1 clove garlic, chopped
* ½ tsp. kosher salt
* freshly ground black pepper
Combine all of the ingredients in a blender or food processor starting with ¼ c. of the buttermilk and blend for 10 seconds. Check the consistency and taste and blend in additional buttermilk as desired. Taste and adjust seasonings as necessary. Store in an airtight container in the refrigerator.

Cafe Rio - Sides

*Submitted by Jamie*

Pico de Gallo
* 4 fresh tomatoes, chopped
* 1 white onion, chopped
* 1/4 bunch of cilantro, chopped
* 2 cloves garlic, minced
* 1/2 tsp. lime juice
* 1 tsp. salt
* 1 tsp. pepper
Combine all together in bowl.

Creamy Tomatillo Salad Dressing
* 1 c. fat free sour cream
* 1 envelope Ranch salad dressing
* 1/2 envelope Fiesta Ranch salad dressing
* 6 tomatillos, husked & cut in half
* 1 clove garlic, minced
* Juice from 2 limes, freshly squeezed
* 1/4 c. fresh chopped cilantro
Combine all in a blender & blend until smooth. Store in fridge.

Black Beans
* 2 cloves garlic, minced
* 1 tsp. ground cumin
* 2 Tbl. olive oil
* 1 can (15 oz.) black beans, rinsed & drained
* 1/3 c. tomato juice
* 1/2 tsp. salt
* 2 Tbl. fresh chopped cilantro
In a non-stick skillet, cook garlic & cumin in olive oil over med. heat (until you can smell it). Add beans, tomato juice & salt. Continually stir, until heated through. Just before serving, add cilantro.

Lime Rice
-Sautee in saucepan:
* 2 Tbl. butter
* 1 yellow onion, chopped
* 4 cloves garlic, minced

-In a large pot, bring to a boil:
* 6 2/3 c. water
* 8 tsp. chicken bouillon
* 1/2 bunch cilantro, chopped
* 2 tsp. cumin
* 2 small cans diced green chilies
* 1 Tbl. lime juice
* 1/2 tsp. salt
Add onion & garlic to boiling water. Add 3 c. long grain rice. Reduce heat, cover & simmer for 30 minutes.