Sunday, October 2, 2011


General Conference is awesome. The speakers are awesome, the talks are awesome and the spirit is just so...awesome. I love cuddling up with a notepad and listening to what the brethren have in store. I also love to make yummy food. I find it fitting,  while we are spiritually feasting, why not physically feast too? This weekend I made Cafe Rio salad dressing, and trust me, if I can make it, it's fool proof. You'll want to give this little number a try! 
A delicious meal for a delicious occasion.

(Makes about 2 1/2 cups of dressing, recipe adapted from a recipe for Cafe Rio Dressing, Chicken, and Rice.) 

2 cups prepared Ranch Dressing (I usually use a packet of Hidden Valley Ranch buttermilk mix, but you can make your own Homemade Buttermilk Ranch Dressing or Buttermilk Dressing if you prefer)
1 small bunch cilantro, large stems removed (about 1/2 cup chopped cilantro)
2 large or 4 small tomatillos
1/2 tsp. minced garlic
1 tsp. Green Tabasco sauce or 1 diced jalapeno pepper

Prepare Ranch dressing according to directions on the package or recipe you're following and set aside.

Remove large cilantro stems, then wash leaves and spin dry or dry with paper towels. Add cilantro to food processor fitted with the steel blade and pulse until finely chopped. (If you don't have a food processor, I'd chop all ingredients well by hand and then blend dressing in a blender.)

Add tomatillos, garlic, lime juice, and Green Tabasco or chopped jalapeno to the food processor and pulse until ingredients are finely pureed. Add the 2 cups of prepared dressing and pulse just a few times, until ingredients are well combined. Chill dressing for an hour or two and serve.

The Mrs.

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