Fresh Mex

A lot of people refer to this as Cafe Rio style, but I like to call it Fresh Mex. All the recipes are below. You can prepare everything in advance, so it's easy for big get-togethers or just a regular night at home. Serve it in tortillas or as a salad.

Spicy Shredded Chicken
6-7 Chicken breasts (thawed or frozen)
2 cans Rotel brand diced tomatoes with green chilis
1 tsp Pepper
1 tsp Salt
1 tsp Chili Powder
1 tsp Garlic Powder
1 tsp. Cayenne Pepper
1 dash Tobasco sauce
Juice from one Lime

Place all ingredients, except lime juice, into slow cooker. Cook on low all day. Shread chicken and place back in pot to absorb juices. Squeeze lime juice in just before serving.

Creamy Tomatillo Dressing
1 Package Ranch Dressing mix
1 cup mayonnaise
1 cup buttermilk (or 1 cup plain milk + 1 Tbs vinegar)
1 small can diced green chilis
1/2 avacado or 1/2 bunch of cilantro
1/2 can Tomatillos or 4 fresh Tomatillos
Dash of Cayenne Pepper

Blend well and keep chilled. Best if made early in the day with plenty of time to stand in fridge before serving.

Lime Cilantro Rice
2 cups Rice
2-3 cloves Garlic
1/2 bunch Cilantro
Juice of 2 Limes

Finely chop garlic and cilantro. Heat 2 Tbs. oil in large skillet. Add rice, garlic and cilantro and saute 3-5 minutes. Add 4 cups of water and lime juice. Bring to a boil. Reduce heat and simmer for 20 minutes or until liquid is absorbed and rice is tender. Fluff with fork before serving.

Fresh Salsa
Roma tomatoes
Cilantro
Green onions
Jalapeno Pepper
Salt and Pepper

Finely chop tomatoes, cilantro and onions. Season with salt and pepper.