state secrets

The following information is SECRET! I can't believe I'm sharing. But then I love you and I know you'll love this, so, yes, I'm divulging.

Next time you visit my house and I whip up some deliciousness for you, no complaining about how you made the same meal last night. I expect the usual barrage of compliments and gushing. And shoes. Shoes would be good. Or diamonds?

Becky's (formerly) Secret Recipes
Enjoy (and don't blame me if you become addicted)!

Breakfast Souffle (yields 4 servings)
Butter, for ramekins
Coarse salt
1 package (10 ounces) frozen broccoli florets
6 large eggs
1/2 cup milk
Ground black pepper
1/8 tsp. ground nutmeg
3/4 cup shredded cheddar cheese or any cheese you like

Preheat oven to 350 degrees;. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.

In a large bowl, whisk together eggs, milk, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg. Stir in broccoli and cheese.

Ladle broccoli mixture into ramekins, dividing evenly. Place ramekins on a rimmed baking sheet. Bake until golden brown, 35 to 40 minutes.



Cafe Rio Salads (yields 4 servings)
Cilantro Lime Rice
1 cup brown rice
2 Tbsp. chicken broth, + broth to replace water for cooking rice (use recommended amount on package)
1 Tbsp. fresh lime juice
1 Tbsp. garlic powder
1 Tbsp. dried minced onion
Pinch of salt

Add all ingredients to rice and cook according to package. When done, add the following:

1 cup fresh chopped cilantro
1 Tbsp. fresh lime juice
1 cup green enchilada sauce

Black Beans (if you love black beans, double this recipe)
1 can black beans
1/3 cup tomato juice or V8
2 cloves garlic, minced
1 tsp. cumin
2 Tbsp. oil
1/2 tsp. salt
2 Tbsp. chopped cilantro

Heat oil, cumin and garlic. Add all ingredients until warm through (I throw in the cilantro at the very last minute).

Pork
3 lb. Pork roast (butt or shoulder)
1 cup Worcestershire sauce
1 tsp. dried oregano
1 tsp. powdered ginger
1 tsp. salt
1 tsp. chili powder
1 tsp. garlic powder
2 Tbsp. dried minced onions

Simmer all ingredients in a crock pot on low for 8 hours. One hour before serving, remove and shred roast; discard cooking juices. Replace shredded pork in crock pot and add the following ingredients:

1 cup dark brown sugar
1 cup red enchilada sauce

Creamy Tomatillo Dressing
Place the following in a blender:
3 tomatillos, peeled and cut in quarters
Juice of 1/2 lime
1/2 cup buttermilk
1/2 cup mayo
1/2 cup sour cream
1 pkg. dry buttermilk ranch dressing
1 cup chopped fresh cilantro
6 green onions, with ends
2 cloves crushed garlic
3 tsp. sugar
1 jalapeno, sliced thin and added to taste

Mix well, refrigerate for one hour.

Salad Assembly
Melt cheese on soft, burrito-sized flour tortillas (until melted, not crispy). Place tortilla in the bottom of a shallow bowl (click here to see my special Cafe Rio dishes). Pile rice, beans and pork into shell. Top with lettuce (I like mixed greens). Sprinkle with queso fresco and garnish with crispy tortilla strips, salsa, guacamole and a lime wedge. Drizzle with dressing (and reserve some dressing for dipping the tortilla shell when you're done with your salad).