Cafe Rio's Creamy Cilantro Lime Dressing

• Ingredients:

½-1 packet Hidden Valley Ranch Dressing Mix (make it however Ranchy you want)

• 1 cup mayonnaise
• ½ cup milk
• ½ cup packed cilantro leaves
• ¼ cup salsa verde
• ½-1 jalapeno, deseeded (optional)
• 1 plump clove garlic
• 2 tablespoons fresh lime juice

Directions:

1. Combine all ingredients in a blender and blend until smooth.
2. Place in the fridge for at least 1 hour before serving to let it thicken.
3. Drizzle over salads, tacos, or use as a dipping sauce for taquitos.

Fish Sauce

Ingredients:
Fish Sauce (3 crab picture)
1 lime
warm water
sugar





Mix and taste.

Lotus, Carrot, Potato Pork Soup

Lotus soup with carrot, potato, pork.

Ingredients:

Pork necks

Carrots, peeled and cut.

Potato, peeled and cut

Lotus, peeled and cut

Boil pork neck bones to ride of impurities and rinse.

Get new water, boil water, and add pork. Boil for 30 minutes. Next add vegetables, reduce heat.

Vietnamese Pork Chops

Recipe is from my Mom.
Can be made with chicken, beef, or pork chops and be eaten with rice, in a french sandwich, or vermicelli noodles.

Warm water
1 TBSP honey
garlic whole, minced
fish sauce
dark soy sauce
sugar, salt

Thin pork chops- Poke wholes with fork
If using chicken, do not poke holes.

Saute lemon grass (usualy frozen) with olive oil and add to the marinade. Once marinade is made, taste and then add the meat.

Grill or pan fry.

 This is com suon below:

Pizza Sauce (Copy-Cat Papa Murphy's)

Made some home-made pizzas tonight. My favorite pizza is Papa Murphy's and I wanted to re-create the sauce from them. And it was a hit! John said he loved the sauce!!!! Definitely a keeper!

(I made 3 cups for two 16 inch pizza and the rest of the sauce was used for dipping)

This recipe yield's 1 cup of pizza sauce.
1 (10 3/4 ounce) can Tomato puree
1/4 cup of water
1 teaspoon sugar
1 teaspoon olive oil
1/4 tsp lemon juice
1/4 tsp salt
1/4 tsp oregano
1/8 tsp basil
1/8 tsp thyme
1//8 tsp garlic powder

Directions:
Combine all ingredients in a small saucepan over medium heat.
Bring to a boil.
Reduce and simmer for 15-20 minutes.

Megan's Hot Fudge Pudding Cake

Megan's Hot fudge pudding cake

My best friend introduced me to her easy hot fudge pudding cake! It's really fast and easy! This recipe is enough for a 8x8 dish and serves 4-6 people.


Find it here! Megan's Hot Fudge Pudding Cake on her blog, Chocolate Chips By the Handful


Ingredients:
1 cup flour
2/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves
1/2 cup unsweetened cocoa
1/2 cup milk or 2% milk
2 TBS melted butter
1 tsp vanilla
1 cup packed brown sugar
1 cup boiling water


Directions:
Preheat oven to 350 degrees. Grease 8x8 baking dish. In a bowl combine flour, sugar, baking powder, salt, cinnamon, cloves and 1/4 cup cocoa. Whisk in milk, butter, and vanilla just until smooth. Spread batter in baking dish.
In a small bowl, mix brown sugar and 1/4 cup cocoa and sprinkle evenly over batter.
Pour 1 cup boiling water over mixture. DO NOT stir!
Baking for 45 minutes. Cool 10 minutes. Batter separates into cake and pudding layers. Serve warm with vanilla ice cream.

Blueberry Lemon Pound Cake

John asked for a pound cake for his 27th birthday and found this blueberry lemon pound cake. It was fresh, sweet, and lemony. A perfect recipe I might say!

Ingredients:

1 3/4 cups granulated sugar
1/2 cup butter, softened
1/2 cup lower in fat cream cheese, softened
3 large eggs
zest of 1 lemon (about 1Tbs)
1/4 cup fresh squeezed lemon juice
2 tsp vanilla
3 cups all-purpose flour, divided
2 cup fresh blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (8 oz) vanilla yogurt
cooking spray

Icing:
1/2 cup sifted powdered sugar
4 tsp lemon juice


Directions:
Preheat oven to 350 degrees.

 In a large bowl, beat the sugar, butter and cream cheese at medium speed with a mixer until well blended. Add the eggs one at a time, beating well after each addition. Beat in the vanilla, lemon, and lemon zest.

In a smaller bowl, measure the 3 cups of flour. Remove 2 Tbs and sprinkle over the blueberries, gently stirring and tossing to coat.

To the remaining flour, add the baking powder, baking soda and salt, stir to combine. Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with the four mixture, being careful not to over-mix. Gently, fold in the blueberries.

Pour the batter into a bundt cake pan coated with cooking spray. Sharply tap the pan once on the counter to remove air bubbles. Bake at 350 degrees for 1 hour and 15 minutes, or until a wodden pick inserted in the center comes out clean.

Cool the cake in the pan for 10 minutes. Remove cake from the sides of the pan. Cool an additional 15 minutes on a wire rack, then remove the cake from the bottom of the pan. Allow to cool completely before adding the icing.

Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle over the cake.