.:Pico de gallo:.

This is another great recipe from my sister! It would go great with the Cafe Rio salad!

4 fresh tomatillos chopped

1 white onion chopped

1/4 bunch cilantro chopped

2 cloves minced garlic

1/2 tsp lime juice

1 tsp salt

1 tsp pepper

.:Magelby Rolls:.

This has been a long standing recipe in my family. These rolls are so tasty and make it seem like you did something pretty special when in reality they are super easy! A great addition to any meal!

What you need:
- frozen roll dough (or if you are awesome, unlike me, you can make your own roll dough!)
- 2 T. parsley flakes
- 3/4 c. parmesan cheese
- 3/4 t. garlic powder
- butter (I used less than 1/4 c.)

Thaw your rolls to room temperature.

Mix the parsley flakes, parmesan cheese, and garlic powder together in a bowl or plate.

Melt your butter.
Roll the dough in the butter.
Roll the dough in the mixture.

Set on greased cookie sheet to rise. Cover rolls with greased saran wrap.

Bake at 375 for 10-15 minutes.

EAT!

.:Cafe Rio Salad:.

For all the Utah people, and I guess some Nevada people, you all know the goodness of Cafe Rio. If you've never had the opportunity to partake....I'm sorry. But you can have a little taste! There are probably a few variations of this floating around out there. I got this recipe from my sister and it is tasty!

Pork:

-pork roast

-1 bottle honey bbq sauce

-1 tbsp honey

-1 liter coke

*Place all ingredients in a large crock pot and cook on low all night. In the morning shred roast and leave in juices on low til time to eat. (I never have done this... I just do low all day)

Lime Rice:

saute -2 tbsp butter

-1 yellow onion chopped

-4 cloves minced garlic

bring to boil: -6 2/3 cup water

-8 tsp chicken bullion

-1/2 bunch chopped cilantro

-2 tsp cumin

-2 small cans diced green chilis

-1 tbsp lime juice

-1/2 tsp salt

Add onion and garlic to boiling water and add 3 cups long grain rice, reduce heat, cover and simmer 30 minutes

Tomatillo dressing:

-1 pkg hidden valley buttermilk ranch dressing dry mix

-1 cup buttermilk

-1 cup mayonnaise

-1-2 tomatillos, peeled

-1/2 - 1 clove minced garlic

-1/2 bunch chopped cilantro

-1/2 tsp lime juice

-1 small jalapeno pepper (can remove seeds so not so hot, or only add half pepper)

*Blend all ingredients in blender until smooth. Add additional mayonnaise if seems too thin.

Serve all with tortillas, Cotija cheese, black beans, lettuce, pico de gallo, guacamole, & lime slices.

.:Maui Fish Taco Marinade:.

Another marinade recipe, courtesy of my mom!

1 lb. white fish.
1/4 c. olive oil
1/2 fresh lime - juiced (or more!)
1/2 t. granulated garlic - I used 1 t. fresh garlic
1/2 t. oregano

Marinate the fish for about an hour.

Cook the fish in hot oil.

Serve on tortillas with your favorite taco extras!

.:Chicken Marinade:.

My mom shared this marinade with me for chicken tacos. I haven't tried it yet, but it got rave reviews from my family!

This works for four chicken breasts.

Cut chicken into thin strips and marinade in:
1/4c. lime juice (or more!)
couple t. garlic
1/3 c. olive oil
1 t. cumin
1 t. oregano
1 t. parsley

Marinate it for at least one hour. Cook the chicken on the stove (my mom used her wok).

.:Fruit Pizza:.

INGREDIENTS

• 1/2 package of refrigerated sugar cookie dough


• 8 ounces of whipped light cream cheese


• 1/3 cup sugar


• 1/2 teaspoon vanilla


• 1 tablespoon water


• 1/4 cup apricot preserves


• Fruit of your choice (sliced bananas, sliced strawberries, sliced kiwi, seedless grapes cut in half, blueberries, melon balls sliced in half)

DIRECTIONS
CRUST: Spread the ½ package of sugar cookie dough over a 14-inch pizza pan. Bake in a 375 degree oven for 12 minutes or until lightly golden brown. Cool in the pan.

TOPPING: Blend the cream cheese with the sugar and vanilla until completely mixed. Spread in a thin layer over the cooled crust.

FRUIT LAYER: Creatively arrange the fruit in circles while slightly overlapping the slices around the crust.

GLAZE: Bring the water and preserves to a boil, stirring constantly. Lightly brush this glaze on top on the fruit to preserve the color. Refrigerate until ready to serve.

Makes 10 servings.