Restaurant Review: Urban Rio

Originally featured on Dallas Food Nerd. 

Mexican restaurant, Urban Rio, located in Historic Downtown Plano featured a Margarita Dinner on August 19^th.  We were invited to attend and enjoy five refreshing margaritas paired with five drool worthy courses.

As we sat down, we immediately received salsa, black bean dip and chips.  After one bite of the black bean dip on a tortilla chip, I had a feeling everything else would be just as amazing or better.  There was a spice I couldn’t identify but made me want to keep eating more and after each bite my mind was filled with possible spices.  Coriander?  Turmeric?  It was familiar and delicious but what the heck was it? 

When our cheerful, attentive and informative waiter, Cody, stopped by to check on us, I finally gave in and asked him what that mystery spice was in the bean dip.  I give props and have a higher respect to waiters who know how dishes are prepared at the restaurants they work in.  He smiled and happily claimed it’s not a surprise as that is the popular question from diners since day one of opening. It’s known as canela in Mexico, or “true” cinnamon as a Google result stated. It’s milder than our American cinnamon and tastes more of vanilla and floral flavor with just a hint of heat.  I’m not surprised I was drawn to love it, as cinnamon is one of my favorite spices to use, especially in savory dishes.

Our first course was a light and refreshing Pear Salad.  A blend of mixed greens, thin cucumber and pear slices tossed in house-made pear vinaigrette.   This was a perfect dish for a hot summer day.  It was paired with a delicious FlowerRita made with Lanique Rose Petal Liqueur, pear nectar and edible flower garnish.  The margarita was light like the dish and had hints of floral and fruit flavors.

The second course was one of my top favorites of the night with the Mango Beef Skewers and Chipotle-Mango Margarita.  The skewers were made with tender strips of chipotle beef skewers grilled and served with a simple chunky mango salsa.  The margarita was made with a puree of chipotle-mango with a chipotle salt rim.  I loved the sweetness of the mango and the spicy kick from the chipotle in your throat after each sip.  I could totally eat a lot of the beef (and drink a couple more ritas).  The strips of grilled beef would be great on top of mixed greens and served as a salad.

Another favorite of mine was the third course, which was the Agave Salmon.  The salmon was marinated with agave and mint, sautéed and topped with mint and cherry remoulade and a roasted medley of brussel sprouts, corn and red bell pepper.  The added crunch of the roasted veggies paired well with each bite of the tender salmon.  I loved all the textures and flavors of this dish.   It was paired with a summery MojitaRita which is a Mojito made with tequila, agave nectar and mint.

The fourth course was the Jalapeno Chicken and CJ Rita.  The succulent chicken breast was marinated in onion, jalapenos and herbs and served with cucumber salad and apricot relish.  The CJ Rita was made with fresh cucumber and jalapeno-lime juice.  This was another favorite margarita of mine.  (I must like a spicy kick in my drinks.) It was more mellow than the chipotle—mango  margarita but still delicious all the same.  The cucumber and lime made a refreshing flavor combo. This drink, in a pitcher, poolside equals summer fun in Texas.

The fifth and final course of the evening was the Raspberry Ancho Lava Cake.  An airy lava cake infused with ancho chili, drizzled with raspberry fudge sauce with a side of Grand Marnier spiked frozen raspberries and whipped cream.  The perfect accompaniment of the Lemon-Berry Smash made with raspberry liqueur, limoncello, mixed-berry puree served with a frozen berry garnish ended the dinner on a high note.  The drink reminded me of a delicious fruit smoothie and I had to remind myself it contained alcohol so I wouldn’t slurp it down so quickly.  Plus, icy head rushes are no fun.

We had the privilege of meeting the executive chef, Fernando Torres.  At the end of the night, when he stopped by again, we were basking in the afterglow of dessert so I was extra giddy and expressed my delighted surprise of how the lava cake melted in my mouth.  He mentioned it contained less flour than most cakes so it makes it much lighter.  I let him know it was ‘heavenly’.  Chef Torres even said he’d be happy to provide the recipe. (I need to follow up on that stat!)

I noticed they have a brunch menu as well so I guess that means I have to go back and taste test soon.  

(Disclaimer: The meal and drinks were complimentary but the reviews and thoughts are my own.)

Mexican Pasta Bake

Spring has definitely arrived!  The DFW area was hit by a couple of tornadoes yesterday.  The sirens started going off just after lunch while we were at work.  We took shelter in the bathrooms at least 3 times.  The boss finally decided we weren't going to get any work accomplished for the rest of the day and allowed us to go home if we wanted.  There tornadoes that touched down caused destruction in various places.  Luckily, no one I know was injured or had any damage.  My thoughts go out to those that lost their homes.  Check this out to see some crazy pictures. 

People were anxious to get home to their families so we were released from work when there was a break in the storm.  The storms in my area were finally calm to a light rain when I got home so I decided to take advantage of the extra time to make something new and hopefully delicious for dinner.  I used the same ingredients I usually throw in a crockpot and decided to make a casserole out of it.   My husband said this is better than the crockpot version.   Try it out either way.  **If you go the crockpot route, add everything to the crockpot except the pasta and cream cheese.  Cook on low for 6-8 hours. Add pasta and cream cheese the last hour of cooking on turn on high.

1 lb pasta (Any tube or corkscrew pasta would work best, I used rigatoni)
2 chicken breasts, cooked and shredded (if you do crockpot method, you can put it in raw)
1 c chicken broth
1/2 block cream cheese, softened at room temperature
1/2 tsp cumin
1/2 tsp salt
1 c salsa
1 small can diced green chiles
1-15 oz can black beans, drained and rinsed
2 c mixed veggies (I used the frozen peas, corn, green beans and carrot mix)
2 c cheddar jack cheese, shredded

Preheat oven to 375 degrees.  Cook pasta according to package.   Drain and add to large bowl with veggies and stir.   Set aside.  In a separate medium bowl, mix together the chicken broth, cream cheese, cumin, salt and salsa.  Stir into pasta and veggies.  Add green chiles and veggies.   Pour half the pasta mix into a buttered 9x13 baking dish.  Sprinkle with 1 cup of shredded cheese.   Add remaining pasta mix and top with remaining cheese.   Bake for 30-35 minutes or until golden and bubbly. 

Chicken Tortilla Soup

My friend, Nicole made a delicious dinner and invited me over to watch our Sunday shows together.  I don't usually like Chicken Tortilla soup because most people put things in it that I don't like.  I guess I admit that I am a bit picky.  She doesn't like cilantro either so she left that out.  I really enjoyed it!  She's made other tasty treats for me before but this has to be my top favorite so far.    It's very simple to make and versatile enough to personalize it to include ingredients you enjoy.    Try it out!

1 lb chicken breasts, cooked, shredded or cubed
1 15 oz can tomato soup
1 14.5 oz can beef broth
1 14.5 oz  can chicken broth
1 can diced tomatoes with juices
1 small can of hominy with juices (you can use corn if you prefer)
1 small diced yellow onion
cumin
paprika
Salt and Pepper to taste
1 pkg (12) Count Tortillas
1 c cheddar jack cheese, shredded

Additional Garnish Options: 
sliced avocados
cilantro

Preheat oven to 350 degrees.  Sprinkle a liberal amount of cumin, paprika, a little salt and pepper on chicken. Bake for about 25-30 minutes depending on thickness of chicken.

When chicken is cool enough to handle, either shred or cube then set aside.

On medium heat, in a large dutch oven stir together first 6 ingredients.  Season with 1/2 tsp cumin and 1/2 tsp paprika at first and then more if desired after you let it simmer. I always add more cumin. Salt and pepper if needed.

Add 3-4 tortillas, shredded and the chicken.

Lower heat, cover and simmer.

Over medium-high heat, in a large frying pan pour enough corn oil to cover bottom. Wait for oil to bubble/sizzle. Add sliced corn tortillas.  Flip when top starts to brown, about a minute. Remove from pan with fork or tongs and lay on plate covered with paper towels to soak up any oil.  Repeat until desired amount of tortilla strips are made.

Let soup simmer for 2-3 hours. Stirring every 30 minutes.

Serve in bowls. Garnish with tortilla strips, sliced avocados (optional), and shredded cheddar cheese.

Cinco de Mayo en Mi Cocina

I wanted to celebrate Cinco de Drinko er Mayo at home with the hubby so I planned to have something festive for dinner.  Oh and cheap as well.  So I created a Taco Mac, paired with chips and salsa as well as a margarita and boom!  You have a tasty full course meal.  Dessert was a Mango Cake with lime glaze which reminded me of this margarita cake I use to make.  It's so fluffy like a spongecake and sooooo good!  It's semi-homemade but still delicious.  I hope you enjoy it all as much as we did.

 
TACO MAC

1 lb ground beef
1 (15oz) can of dice tomatoes (I used Italian style for more flavor)
1 c frozen corn
1 packet taco seasoning
2 c uncooked pasta (I used Campanelle but any will do)
2 1/4 c hot water
2 c Taco or Mexican flavored cheese

Cook ground beef in big skillet over medium-high heat until browned.  Drain if necessary.  Add tomatoes, corn, taco seasoning, pasta and water.  Stir together and bring to a boil.  Stir once more, cover and turn down to medium-low heat and simmer for 10-12 minutes, stirring occasionally, until pasta is tender.

Turn off heat and add 1 cup cheese and stir.   Serve sprinkled with remaining cheese and a dollop of sour cream if desired.   Enjoy!

EASY MANGO-RUM CAKE


1 box french vanilla cake make
1/2 c rum
1/3 c water
3 eggs
1 c peeled mango, cubed
1/4 c butter, melted
1/4 c finely chopped mango

LIME GLAZE
1 1/2 c powder sugar
2-3 tsp milk (or water if no milk on hand)
1 1/2 tsp lime juice

Spray bundt cake pan or 9x9 baking dish with vegetable spray.  Place cubed mango on the bottom of the pan.   Blend cake mix, rum, water, eggs and finely chopped mango in a large mixer bowl and mix at low speed until moistened.  Then beat at medium speed for 2 minutes. (scraping down sides of bowl if needed)

Pour batter into the prepared baking pan and bake at 375 for 30-40 minutes or until toothpick comes our clean.  Cool in pan for about 15-20 minutes.  While cooling, start the glaze.

Mix together all ingredients until smooth.  Add more milk or water for thinner consistency or more powdered sugar for thicker glaze.  Taste test to see if it has the right amount of lime and add more as you wish.

Loosen edges and put cake onto serving platter.   Pour glaze over whole cake. Slice and enjoy!!

Mexi-Chick Casserole

We happened to have all the ingredients for this recipe on hand. It was so creamy and delicious. The preparation and cooking didn't take too long either so it was great for a weeknight meal.

1 1/2 lbs boneless, skinless chicken breasts (boiled)
1 c chicken broth
2 tsp olive oil
2 tbsp butter
1 c chopped onion
2 garlic cloves, minced
1 c milk (evaporated works fine)
1 c shredded Monterey Jack cheese
1/4 c cream cheese
1 can (10oz) green chile enchilada sauce
12 (6-inch) corn tortillas
1/2 c shredded extra-sharp cheddar cheese
6 tortilla chips, crushed
salt and pepper to taste

Boil the chicken in a medium sauce pan until done (about 10 minutes). Remove chicken from pan and set aside to cool. You can also use already roasted chicken from your grocery store. It would definitely add more flavor. Preheat oven to 350 degrees.

Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic, saute 3 minutes or until soft. Add broth, milk, Monterrey Jack, cream cheese, and enchilada sauce. Stir well until cheeses are melted. Add salt and pepper to taste. While mixture simmers on low, shred chicken with fork or fingers. Add chicken to pan and stir to combine. Turn off heat.

Spray 2-qt casserole pan with cooking spray. Place 4 tortillas in the bottom. Spoon about 2 cups of chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture on top. Then sprinkle sharp cheddar cheese and crushed tortilla chips. Bake for about 30 minutes or until melty and bubbly. Serve with salsa on top to add a little heat.

Carnitas and Margaritas

It was too hot to get out so we decided to stay in and make Carnitas and Margaritas. Oh my goodness!! I fell in love with my husband all over again. Over MEAT!! LOL This is a very simple recipe but you wouldn't think so by how good it tastes. There are a lot of dishes out there that take extra time to prepare due to so many steps in order for something to turn out perfect. This takes some time but not many steps. Put it on while you go run some errands, clean the house or just lay around and watch tv while drooling. I promise, you WILL salivate while this is cooking as the smell fills your house. It's worth the wait. The Van Doren Margarita recipe is below after the Carnita recipe.

(1) 4-5 lb bone-in pork shoulder (Boston butt)
kosher salt
3 c chicken broth or water (or half of each)
1 white or yellow onion, quartered
1 tbsp dried oregano leaves
1 tsp cumin seeds
1 tsp paprika

An hour before you start cooking, remove the meat from the fridge, rinse and pat dry with paper towels. Sprinkle with salt. Let it sit.

Preheat oven to 350 degrees.

Place pork in a 5-7 quart Dutch oven and add the broth, onion, oregano, cumin and paprika. We used half broth, half water. Add generous pinch of salt. Place over high heat, cover and bring to a boil. Spoon some of the hot liquid over hte top of the meat, then cover again and transfer to oven. Cook until meat is literally falling apart, about 4 hours, spooning liquid over meat once or twice during cooking.

Remove pot from oven and place on stove top. Transfer meat to a platter. With a large sppon, push meat off the bone in chunks; discard bone and any large pieces of fat. Put meat back in pot and turn on heat to medium-high heat; cook, stirring to break it up with a sppon, until liquid in pot has almost entirely evaporated and meat begins to sizzle, 5-10 minutes. Ready to serve.

We served on warm tortillas with shredded Monterrey jack cheese and dollop of sour cream. Just the meat by itself would be great on a bun. Other options: Use as filling in enchiladas or tamales or add your favorite BBQ sauce and serve on a bun.



VAN DOREN MARGARITA'S

2 c tequila
1 c sweetened lime juice
1/2 c triple sec

Pour all ingredients into a pitcher. Stir together. You can take a sip and add more of what you need to suit your taste. Serve over ice in salted margarita glasses with a lime. Makes 2 servings. Enjoy!!

Mexican Chili

This is the first recipe I've tried out of our new Weight Watchers cookbook. We really enjoyed it. It was very easy and fast. Perfect for a weeknight meal when you don't have much time.




Mexican Chili

Prep time: 3 minutes Cook Time: 12 minutes

1 lb ground round
1 small onion, chopped
1 (14.5-oz) can diced tomatoes with garlic, undrained
1 (15-oz) can kidney beans, rinsed and drained
1 cup hot water
2 tbsp chili powder
1 oz semi sweet chocolate, coarsely chopped
1 tsp ground cumin
1 tsp salt
1/2 tsp dried oregano

Cook beef and onion in a large saucepan or skillet over medium-high heat for 5 minutes or until beef is browned. Drain, if necessary. Add tomatoes and remaining ingredients; cover and bring to a boil. Reduce heat to low-medium and simmer for 5 minutes. Makes 6-one cup servings.

Mexican Chicken Lasagna

It's the same story each January. The new year tends to make people think twice about what they eat. They start dieting. (again) They start a workout routine. (again) They try to shed those extra pounds put on over the holidays. I admit that I fall into that group of people. I bought a new Weight Watchers cookbook with some yummy looking recipes. This recipe isn't one out of the book but it's off the website and we love it. It's very filling and tasty. I'm sure you'll see some of the recipes from the book as well.

Losing weight or being healthy isn't just about dieting. It's about changing your lifestyle. Dieting makes it sound so cliche. But if you pay attention to what you put in your mouth, you'll start to realize there are quite a few things you can do without. The way I see it, if I don't get some sort of pleasure from it or it doesn't make me go "mmmm", I definitely make an effort to not eat it or at least try to cut back. Notice that I said I make an effort. Not that it works every time but it does help me think about it more than I use to. Then when October rolls around and I have an excuse to eat all the leftover candy that didn't get passed out to the cute little kids all dressed up, I won't feel so guilty. It seems to work for me. If I strive to follow my routine from January through September, then I feel I'm okay to let loose from October to December. It may not be a healthy or smart way to do things but it works for me. And I'm happy with it. So back off!














Mexican Chicken Lasagna

1 1/2 - 2 pounds uncooked boneless, skinless chicken breast (or you can buy the already roasted whole chicken at your grocery store deli and pull all the meat off)
30 oz. canned black beans, rinsed and drained
2 cups corn
3 cups light sour cream
2 cups shredded reduced-fat Mexican-style cheese
8 oz (or two 4 oz cans) chopped green chilies
2 tsp ground cumin
1/2 tsp black pepper
1/2 tsp garlic powder
12 medium corn tortillas, cut into 2-inch strips
1 cup salsa (optional for side)

Preheat oven to 350 degrees. Coat a 13x9 pan with cooking spray.

Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10-15 minutes. Drain. When chicken is cool enough to handle, cut or shred into small bite size pieces.

Transfer chicken to a large bowl and add beans, corn, sour cream, 1 cup of the shredded cheese, chilies, cumin, garlic powder and pepper; Mix well and set aside.

Arrange half of the tortilla strips on the bottom of the pan, overlapping pieces to cover surface. Carefully spoon half of the chicken mixture over the tortilla strips, layer with remaining tortilla strips and then top with remaining chicken mixture. Sprinkle with the remaining 1 cup of cheese.

Bake until bubbly and cheese is melted, about 30 minutes. Serve with salsa on the side or on top.

Mexican Cornbread

Every year as long as I can remember we have had black eyed peas on New Year's Day for good luck in the coming year. My husband Chris never heard of doing that until he met me. I'm glad I could bring a new tradition to our family. He enjoys them as much as I do now and looks forward to it.

I did a little research for a Jalapeno or Mexican Cornbread to make along with the black eyed peas. I found a simple one on the Food Network website by Paula Dean. Amazingly enough, it doesn't call for any butter in the recipe so I had to try it out. It's very light and the little bits of jalapeno add a nice kick to the flavor.


1 cup yellow cornmeal
1 cup all purpose flour, sifted
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1 large egg
1 cup whole milk or buttermilk (I used 2% and it was still tasty)
1/3 cup sour cream
1/4 cup vegetable oil
2 tbsp chopped jalapenos (I used 2 medium jalapenos, so it was probably more like 3 tbsp)

Preheat oven to 425 degrees F. Grease an 8-inch square pan or cast iron skillet. I used a cast iron skillet. I feel it cooks it through better but if you don't have one a regular glass or metal pan works well too.

In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt. To dry mixture, add egg, milk, sour cream, oil and jalapenos. Mix until smooth. Pour into prepared pan. Bake for 20-25 minutes or until golden. I checked the center at 20 minutes and it was done.

Enjoy!