Monthly Archives: January 2009

Candy Syrup

I took the opportunity to take an early lunch / late breakfast with some friends to an all-you-can-eat pancake or French toast buffet at Magleby’s Fresh. I came for the French toast but I left with an insane craving for their candy-like syrup!

While this recipe isn’t exactly on, it’s pretty close. I’ll have to go again to compare, but it is definitely good!

Candy Syrup

  • 3/4 stick butter
  • 1 cup sugar
  • 1 cup evaporated milk
  • 1 Tbsp corn syrup
  • 1 Tbsp vanilla

Boil these ingredients then add1/2 tsp baking soda and boil for just 10 more seconds. For best results, serve warm in cute little plastic cups.

Creamy Tomatillo Dressing

This recipe is pretty close the the authentic Cafe Rio recipe you may be familiar with. This dressing goes great on salads, but also tastes good on sandwiches, rice, pizza or even as a beverage. It’s just that good. I quadrupled the recipe and ended up with way to much, even after giving half away.

  • 3 fresh tomatillos, peeled and cut into quaters
  • Juice from 1/2 a lime
  • 1/2 cup of buttermilk
  • 1/2 cup of mayonnaise
  • 1/2 cup of sour cream
  • 1 pkg dry Hidden Valley Ranch Buttermilk Dressing mix
  • 1 cup fresh chopped cilantro
  • 6 stalks green onions, with ends
  • 2 cloves crushed garlic
  • 3 tsp sugar
  • 5 cross-section slices of a jalapeno pepper

Combine and blend then refrigerate for at least one hour. Best on pork burritos and salads.

Sweet Pulled Pork

Cooking this meat will make you salivate and only eating it will quench the craving! The flavor jumps out of the pork and makes you wish you had a larger stomach! It’s the perfect blend of sweet succulent meat that smells as good as it tastes. This goes good with rice and beans in a tortilla, like Cafe Rio, in a sandwich or just on its own.


  • 3 lbs pork roast
  • 1 cup dark brown sugar
  • 1 cup Worchestershire sauce
  • 1 tsp dried oregano
  • 1 tsp powdered ginger
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 2 TB dried minced onion
  • After

  • 1 can red enchilada sauce
  • 1 cup dark brown sugar
  1. Cook all of the ingredients in a Crockpot on low for about 15-20 hours.
    One hour before serving, take the roast out and shred the meat, removing any fat
  2. Drain and put the meat back in
  3. Add the enchilada sauce and extra brown sugar
  4. Cook for one more hour

To serve, combine with black beans, rice and creamy tomatillo dressing on large soft flour tortillas.

Lime Cilantro Rice

A take on the popular Cafe Rio rice, this recipe will give you an aromatic side dish that will compliment most meals. But be careful, it may steal the show! This recipe is two servings, consider doubling or tripling.


  • 1 C white rice
  • 2 C chicken broth
  • 1 T fresh lime juice
  • 1 T garlic powder
  • 1 T minced dry onion
  • A pinch of salt
  • After

  • 1 C loosely-packed fresh chopped cilantro
  • 1 T fresh lime juice
  • 1 can enchilada sauce (or less)
  1. Cook in a rice cooker or other traditional method using the chicken broth in place of the water.
  2. Add the second set of ingredients after the rice is cooked and serve immediately.
  3. Yield: 2 servings

Kung Fu Panda

Po the panda is Jack Black and other characters are voiced by Dustin Hoffman, Angelina Jolie and Jackie Chan, among others, but Jack Black steals the show! It is hard for me now to separate the panda from the man. This is a fun movie, the likes of which we haven’t seen since the first Shrek movie. The animation was superb, perhaps the best yet, featuring wonderful expressions and life-like clothing and hair.

The movie follows the exploits of young Po who idolizes the kung fu prowess of the Fantastic Five (who doesn’t?) and hilarity and awesomeness ensue. This is a must-watch for you and your family right to the last “skeduche!”

I give this movie 5 stars for being fun, fanciful and clean.