Dressed up Taco Salad

Dressed up Taco Salad


Salad:
1 head of chopped romaine lettuce 
1 cup frozen corn, thawed  
1 cup canned black beans, rinsed and drained
1 cup of diced  Pico de Gallo or tomato 
1 – 2  chopped red, green and/or yellow peppers
4 green onions, chopped
1 avocado, sliced
Topping: pre-package tortilla strips for topping (sold by salad ingredients )


Beef:
1 lb ground beef
1/2 onion, chopped
1 jalapeno pepper, seeded and finely minced
2 cloves of garlic, minced
1 tbsp chili powder*
2 tsp cumin*
2/3 cup salsa
Salt & pepper to taste 
*more chili powder/cumin to taste 

Saute ground beef, onions, jalapeno and garlic until cooked through. Stir in chili powder and cumin and allow to cook for about a minute. Add salsa and salt and pepper and cook medium-low heat for 5 minutes (add a little water if too thick).


Dressing (Please don't skip this -- it really ties the salad together)!

2 tbsp cilantro, chopped
1 tbsp red wine vinegar
1 lime, zested
1/4 cup lime juice
1/2 cup light sour cream
1 clove garlic, smashed
1 jalapeno pepper - seeded and membranes removed
1 tbsp honey
1/4 cup olive oil
1/4 tsp chili powder (or more)Salt and pepper

Blend all ingredients together in a blender – set in refrigerator until needed! 

NOTE:
I make the pre make the salad up and refrigerate. At dinner time, I serve it up on plates, and add the beef, avocado, and tortilla strips at serving time. Serve dressing on the side for everyone to use. Then, un-used salad can be saved for tomorrow!

adapted from a listing on Pinterest: Mi Cocina Salad - which takes you to meals 101 - Link:http://themealplanner.blogspot.com/2009/07/nacho-ordinary-taco-salad-with-creamy.html

Spicy Tilapia with Pineapple-Pepper Relish

Spicy Tilapia with Pineapple-Pepper Relish

• 2 teaspoons Olive Oil
• 1 teaspoon Cajun seasoning - I use Rajin-Cajun
• 4 -5 (6-ounce) tilapia fillets
• 1/4 teaspoon kosher salt *
• • 1/4 teaspoon ground red pepper*
  • Pineapple-Pepper Relish -recipe below.  I  recommend making this in advance - early in the day, or the night before.
• Heat oil in a large nonstick skillet or on a griddle - medium-high heat. 
•  Combine Cajun seasoning, salt*, and pepper* in a small bowl ( I omitted the extra salt and red pepper, but used extra Cajun seasoing.
• Sprinkle fish evenly with spice mixture. Add fish to pan or griddle, and cook for 2 minutes on each side or until fish flakes easily when tested with a fork.
• I use my electric griddle when preparing fish like this! I usually have 5-7 fillets and it is much harder to work with a pan.  The griddle works great.  Tonight I got 7 fillets (2 lbs) on it! 
• Serve pineapple mixture with fish. Garnish with lime wedges.

• • Pineapple-Pepper Relish 
    1 1/2 cups chopped fresh pineapple chunks 
    1/3 cup chopped onion 
    2 Plum tomatoes chopped
    2 tablespoons rice vinegar
    1-2  tablespoon chopped fresh cilantro 
    1 small jalapeño pepper, seeded and chopped
    4 lime wedges 
    Combine pineapple and next 5 ingredients (through jalapeño) in a large bowl, stirring gently. Serve pineapple mixture with fish. Garnish with lime wedges.
    This recipe was found on myrecipes.com and has been adapted from cooking light 2007 - here is the link Spicy Tilapia with Pineapple Pepper Relish 

• •              

Sweet and Sour Shrimp

Sweet and Sour Shrimp 

1 8 ounce can pineapple chunks in juice
1 teaspoon cornstarch
3 Tablespoons Chili sauce
1 Tablespoon low-sodium soy sauce
1/2 teaspoon garlic powder
cooking spray 
2 teaspoons sesame oil or less
1 1/2 medium bell pepper*
1/2 medium onion sliced
3/4lb to 1lb peeled and deveined shrimp

Drain pineapple, reserving juice -set chunks aside
Combine reserved juice, cornstarch, chili sauce, soy sauce and garlic powder and set aside
Coat non stick pan with cooking spray, add oil place over medium high heat until hot, Add pepper and onion and stir fry 2-3 minutes until crisp tender
Add shrimp and stir fry 2-3 minutes until shrimp turn pink
Stir cornstarch mixture and pineapple chunks into shrimp mixture.
Cook, stirring constantly until mixture is bubbly and thickened. Serve with rice.
                             Note: recipe was adapted from Cooking Light 5 ingredients, 15 minute

* I use which ever peppers I have - my family like red and yellow better than green, so I threw in a few sugar snap peas for the green


Also,  I added 1 Tablespoon of Orange juice (because I put a little more than 3 T of chili sauce and I sprinkled Crushed Red pepper flakes into pan at the end because I like a little spice in my sweet and sour!

Chicken Cordon Bleu

Chicken Cordon Bleu

4 large boneless chicken breast halves

4 slices deli ham

4 slices Swiss cheese

1 C. breadcrumbs

1/2 C. Parmesan cheese

1/2 C. white wine

Cooking spray

Egg Noodles

**Split chicken breast on side making a pocket

Put 1 slice of ham and 1 slice of cheese

In each chicken breast

Secure closed with toothpicks

Preheat oven to 350 degrees

Combine breadcrumbs with Parmesan Cheese

Roll chicken in crumb mixture patting to make sure it sticks

Place chicken in baking dish

Spray tops with cooking spray

Bake 15 minutes

Pour wine over Chicken

Bake additional 30 minutes or until done

Serve over egg noodles

**Alternative: Pound chicken breast to be very thin, place ham and cheese on top of chicken and roll them up into little bundles.  Dip in egg wash (1 egg, with 1 teaspoon of water), then dip into crumb mixture, bake as recommended above! 

Chocolate Dipped Strawberries

Easy Dipped Strawberries

1 box nice looking strawberries
1 bag/container of melting chocolates
Suggested toppings: sprinkles, mini choc chips, coconut, nonpareils


Clean berries and let dry- wipe dry with paper towels to speed the process!  Chocolate will not stick on wet strawberries.  Melt chocolate per instructions on chocolates wrapper.  Dip the strawberries in chocolate and immediately sprinkle or dip in toppings, let dry on wax paper.