VooDoo Salad (Rumbi Grill)

Heather Skanchy introduced this salad to me at Rumbi Grill years ago... I loved it and decided to try and make it at home because I was having it so much.  I'm like that, I get hooked on things...  right now my obsession is Cafe Rio Grilled Chicken Salad. (see recipe below)  I could have it every day.  My cousin Kristi and I have had this conversation many times.... This VooDoo salad is a favorite of mine and said cousin... Give it a try sometime, it's addictive!

Salad:

Bagged field or mixed greens

Handful of grape tomatoes (or diced tomatoes)

Handful of Feta cheese, crumbled

Two handfuls crispy fried corn tortilla strips

2 jerk grilled chicken breasts

Sesame seeds

1.  Sprinkle chicken with jerk seasoning or sauce while thawing. 

2.  Cut tortillas into thin strips and fry in a few tablespoons of oil, or bake

3.  Grill or pan fry chicken in a tiny bit of olive oil.  Seasoning will naturally blacken chicken.

4.  Let chicken set for 5 min. before slicing thin on the diagonal.

5.  Mix greens with about ingredients.  Dress right before serving.

Spicy Ginger Sesame Vinaigrette:

3 t. chili garlic sauce

2 t. lime juice

2 t. Dijon mustard

2 t. fresh minced ginger

2 t. fresh minced garlic

2 T. white sugar

1/4 c. mayo

1/4 c. soy sauce

1/2 c. rice wine vinegar

1/4 c. sesame oil

Combine all ingredients in blender except sesame oil.  With blender on low speed, slowly drizzle in oil until mixed.  Makes 2 cups.

For each serving:

1-2 cups salad

1 T. crumbled Feta

grape tomatoes or 1-2 T. diced tomatoes

2 T. dressing (or more)

1 c. sliced or diced chicken

2 T corn strips (I add more)

Sprinkle of sesame seeds

Cafe Rio Salad

If you live in Utah you know about fabulous, lovely, wonderful Cafe Rio, and if you are from Las Vegas you also know as the chain as expanded down there. I've tried a lot of mexican cafes and Cafe Rio is my favorite. I LOVE the salad (as does everyone else in the valley, which is why the line is very long!) And yes, I lived in Southern and Northern Ca. and this is the best mexican salad I've ever had.

I was chatting about recipes and food after a presidency meeting with Mary and Lisa and saying how I've completely filled a cafe rio punch card by myself a time or two.... they had made the salad and Lisa said the creamy tomatillo dressing was just like Rio's. So I decided to give it a try.... I was very happy woman.... It's heaven!

Rio's Salad comes in several versions: Barbacoa Sweet Pork, Fire Grilled Steak, Fire Grilled Chicken or Vegetarian. My favorite is Chicken. I have read over lots of recipes on line (there are tons) and experimented around and modified some things. For instance, all the recipes I've read call for cooking the chicken in a crock pot. While that works perfectly for the pork, what I love about the chicken is that it is marinated and grilled, not cooked in a crockpot. We've eaten it for dinner a lot lately! Yum.... I made this for a dinner party and just cut the tortillas with melted cheese into strips and layered all over the bottom of a serving platter, then built the salad up from there. It was gigantic!

Serve Salad in this order:

Tortilla goes down first. A raw tortilla you cook yourself tastes best (like the ones from costco) Cook and melt cheese on top. Lay on plate or a round foil tin.

Fire Grilled Chicken or Steak or Pork

Black or Pinto Beans

Lime Cilantro Rice (I skip this, because I want to eat my tortilla and not go overboard on carbs- but the rice is yummy)

Any combo Red, Green, Romaine lettuce, shredded

BIG sprinkle of corn tortilla strips (cut into thin strips and fry in oil)

BIG sprinkle of Cotija cheese or Parmesan

A few dollups of guacamole

Sprinkling of Pico de Gallo (opt)

fresh cilantro garnish

fresh lime wedge on side (so good squeezed over salad)

Creamy tomatillo dressing

Choose Your Protein:

Barbacoa Pork: (this came from a site that claims it's exactly the same as Rio's, but I haven't tried it)

2lbs pork

3 cans regular sugar coke

1/4 c. brown sugar

dash garlic salt

1/4 c. water

1 can diced green chilies

3/4 can enchilada sauce

1 c. brown sugar

Put pork in ziplock, add 1 1/2 cans of coke and 1/4 c. brown sugar. Let marinate several hrs or overnight. Drain marinade, place the pork in crock pot on high with 1/2 can coke, 1/4 c. water and garlic salt for 3-4 hrs. until it shreds easily, but don't let it get too dry. Remove pork, shred and drain liquid from pot. In food processor or blender, blend 1/2 can coke, chilies, enchilada sauce and remaining brown sugar (you can add more if you'd like) If it looks too thick, add a little more coke. Put back in crockpot and cook on LOW for 2hrs.

Barbacoa Pork Version 2: (Katie's recipe)

3 lb. pork roast

3 cans El Pato mexican tomato sauce (8oz. yellow can)

3 cans reg 8oz tomato sauce

4 minced garlic cloves

1 cup brown sugar

Pour 1/2 can Dr. Pepper into crock pot and cook all day (8hrs) Drain fat and shred. Add other ingredients and warm through. Add more brown sugar if desired.

Fire Grilled Chicken or Steak

2 1/2 lbs chicken or steak

1/2 bottle zesty Italian dressing

1/2 T. chili powder

1/2 T. cumin

1-2 cloves garlic, minced

Mix all together and marinate as long as you can stand to... a few minutes to overnight. Grill and slice. This has a really good flavor. You don't have to be exact with the amounts just add what you like.

Lime Cilantro Rice:

1 cup rice

1 t. butter

2 cloves garlic, minced

1 t. grated lime zest

1 can chicken broth (15oz)

1/4 cup water

2 T. lime juice

2 t. sugar

3 T. chopped cilantro

In saucepan combine rice, butter, garlic, lime zest, broth and water. Bring to a boil. Cover and cook 15-20 min. or until rice is tender. Remove from heat. In bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice. Serve warm.

Lime Cilantro Rice #2 (I just tried this and it turned out yummy and was quick!)

In a saucepan combine:

1 T. butter

1/2 yellow onion chopped

2 cloves garlic minced

In large pot bring to a boil:

2 1/2 cups water

2 1/2 t. chicken bouillon

1/2 cup fresh chopped cilantro

1/2 t. ground cumin

1 sm. can diced green chilies

1 T. lime juice

1/4 t. pepper

Once boiling, add 3 cups instant brown rice, return to boil, then reduce heat, cover and simmer for 5 min. or until all water is absorbed. Stir in onion mixture.

Serves: 6

Black or Pinto Beans

Cook your favorite or open a can, drain and heat through if time is an issue.

Creamy House Tomatillo Dressing:

3 large tomatillos or 1/2 cup canned crushed tomatillos, which I use and love the speed!

1 cup buttermilk

1 cup packed fresh cilantro

1/2 cup mayo

1/2 cup sour cream

1 packet hidden valley ranch dressing mix

1 clove garlic minced

juice from 1 lime.

Remove husks from tomatillos, wash, quarter and broil until tender about 7 min. (or just open a can which is very good, pure crushed tomatillos, that's all that is in it)

Combine everything in blender until smooth. Chill.

Calling All Foodies

A place for recipes to remember through the seasons.  I will be posting some of my favorite recipes with pictures--a great way for me to remember what I try and when, and to share recipes when I can't remember details sometimes.... I'm not the greatest with following a recipe exactly!  

The first recipe I'll include are my cup cake balls, which I have given out to a ton of people and first had at my sister Jenna's baby shower in Arizona...  They are easy and quick, but soooo cute! (Pictured above)  Along with those are mini chocolate caramel apple bites on a stick, nutter butter truffles and oreo truffles- just in in time for Valentines... Ok, I'm going to stop talking, because I'm on a no sugar thing right now.....  

Chili's SouthWestern EggRolls

These are some of my family's favorite things... They work really well for parties too.  I mean, anything deep fried is good, right?  I have been making these for as long as Chili's has had them on the menu.  The recipe I found is pretty much the same in taste, I can't tell the difference.  

This recipe easily doubles, triples, etc.... and you can make ahead and freeze.  You can also make several hrs before a party or dinner then keep warm uncovered in the oven.

EggRolls:

1 chicken breast

1 T. veg oil

2 T. minced red bell pepper

2 T. minced green onion

1/3 cup frozen corn

1/2 cup canned black beans, rinsed and drained

2 T. frozen chopped spinach, thawed and drained

2 T. diced, canned jalapenos

1/2 T. minced fresh parsley (or dry)

1/2 t. cumin

1/2 t. chili powder

1/4 t. salt

dash cayenne pepper

3/4 cup shredded Monterey Jack cheese

5 seven inch (taco size) tortillas-- thin style

Avocado Ranch Dipping Sauce:

1/4 cup smashed fresh avocado (about 1/2 an avocado)

1/2 cup mayo

1 T. buttermilk

1 1/2 t. white vinegar

1/8 t. salt

1/8 t. dried parsley

1/8 t. onion powder

dash dill weed

dash garlic powder

dash pepper

Garnish:   2 T. chopped tomato, 1 T. chopped onion

Rub oil on chicken and season with s&p.  Grill chicken, cool and cube.   Preheat 1 T. of oil in pan over med high heat.  Add red pepper and onion, saute for a few min.  

Add diced chicken, corn, beans, spinach, jalapenos, parsley, cumin, chili powder, salt, cayenne.  Cook for 4 minutes;  stir well.  Remove from pan and add cheese; stir until melted.  Wrap tortillas in moist cloth and microwave for 1 min. or until hot.  

Spoon about 1/5 of mixture into center. Fold ends and then roll over mixture. Roll tight, then pierce with toothpicks to secure.  Repeat with rest of eggrolls.  Arrange on plate, cover with plastic and put in fridge to firm up a bit. You can freeze them, but it takes longer to fry. 

Prepare Sauce by combing all ingredients in small bowl, top with garnish.  Preheat 2-3 cups canola oil in pot to 375 degrees (you can just estimate if you don't have a thermometer)  Fry rolls 4-7 min. depending on how hot your oil is.  You don't want it too hot.  Flip eggrolls over to cook other side.   If rolls are frozen,  fry 12-15 min.  Drain on paper towels and slice each diagonally-remove toothpicks and arrange on plate around the dipping sauce.

Serves: 3-4  (You can increase this.. I've made around 100 before, you just them keep warm (200 degrees) in oven, uncovered until ready to serve)  They re-heat well too.