Zuppa Toscana

1 lb. spicy Italian sausage
1/2 lb. smoked bacon - chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste

In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
In a skillet over medium-high heat, brown bacon; drain, set aside.
Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
Add sausage and bacon to pot; simmer for 10 minutes.
Add kale and cream to pot; season with salt and pepper; heat through.

CAFE RIO PORK / CILANTRO LIME RICE / ENCHILADA SUACE

1 pork loin
1 2 liter bottle coke
1 16oz jar of salsa
2 cups brown sugar

Place pork loin in baking dish and cover with Coke. Cook on 225 for 6 hours. Remove from pan and shred the pork, pour out remaining coke.

Mix 16oz fresh coke, the jar of salsa and the 2 cups of brown sugar in a blender. Pour over shredded pork. Cover and cook an additional 1-2 hours.

CILANTRO LIME RICE
4 Cups Water
2 Cups White Rice
4 tsp Chicken Bouillon
2 Garlice Cloves
1/2 Onion, Chopped
1 Lime
1/2 Bunch Cilantro

Chop onion and garlic small. In a food processor, chop cilantro. In a rice maker combine water and bouillon cubes. Once disolved add rice, garlice, onion, lime juice and cilantro. Cook until done.


ENCHILADA SAUCE
1 Can (14 oz) Green Enchilada Sauce
3/4 Cup Coke
1 Cup Brown Sugar

Heat on med until well mixed.