CAFE RIO INSPIRED CILANTRO-LIME RICE

from Alicia Steele
     1 c. uncooked long-grain white rice
     1 tsp. butter or margerine
     2 cloves garlic, minced
     1 tsp. freshly squeezed lime juice
     1 (15 oz.) can chicken broth
     1 c. water
     1 Tbsp. freshly squeezed lime juice
     2 tsp. sugar
     3 Tbsp. fresh chopped cilantro
In a saucepan, combine rice, butter, garlic, 1 tsp. lime juice, chicken broth and water; bring to a boil.  Cover and cook on low 15-20 minutes or until rice is tender.  Remove from heat.  In a small bowl, combine 1 Tbsp. lime juice, sugar and cilantro.  Pour over hot cooked rice and mix as you fluff the rice.

Serving suggestion: try in a salad with Cafe Rio Inspired Pork and Cafe Rio Inspired Creamy Tomatillo Dressing!

Week 2: OREGANO MASHED POTATOES

from Mike Bennett
     6 1/2 c. potatoes, peeled and cubed
     1/2 c. milk
     1/2 c. sour cream
     2 Tbsp. fresh oregano, minced
     1 Tbsp. butter or margarine
     3/4 tsp. salt
     1/4 tsp. pepper
Place potatoes in a large saucepan; cover with water.  Bring to a boil over medium-high heat.  Cook for 15-20 minutes or until tender; drain.  Place potatoes in a large mixing bowl.  Add the remaining ingredients; mash.  Adjust milk to make potatoes the desired consistency.  To make it richer, use cream in place of milk.

ROSEMARY RICE

from Mike Bennett
     1 Tbsp. olive oil
     16 oz. reduced sodium chicken or vegetable broth
     2 c. water
     2 c. uncooked long grain rice
     3 Tbsp. fresh rosemary, minced
     1/4 tsp. pepper
     1/2 c. shredded Parmesean cheese
In a saucepan combine broth and water.  Stir in the rice, rosemary and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.  Remove from the heat; let rest for 5 minutes.  Fluff rice then stir in Parmesean cheese.  Serve.

OREGANO MASHED POTATOES

from Mike Bennett
     6 1/2 c. potatoes, peeled and cubed
     1/2 c. milk
     1/2 c. sour cream
     2 Tbsp. fresh oregano, minced
     1 Tbsp. butter or margarine
     3/4 tsp. salt
     1/4 tsp. pepper
Place potatoes in a large saucepan; cover with water.  Bring to a boil over medium-high heat.  Cook for 15-20 minutes or until tender; drain.  Place potatoes in a large mixing bowl.  Add the remaining ingredients; mash.  Adjust milk to make potatoes the desired consistency.  To make it richer, use cream in place of milk.

ITALIAN ROASTED CORN

from Mike Bennett
     8 ears of corn, cleaned
     1 1/2 tsp. rosemary leaves
     1 tsp. oregano
     1 tsp. basil
     1/2 c. (1 stick) butter
     1 tsp. olive oil

Heat butter until soft.  Add all other ingredients.  Mix until a herb past butter.  Place corn in foil.  Apply butter to corn and seal foil.  Place over grill and heat for 15 minutes.  Listen for sizzling, turning a few times to heat evenly.

Enjoy!