• Taco Salad with Cilantro Lime Dressing

    April 9, 2021 Author: Rachel
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    Note: make the dressing ahead so it can chill before serving.
    Recipe adapted from Carlsbad Cravings.

    Ingredients:

    Meat:

    • 1 lb. ground beef, turkey, or chicken
    • 1 TBSP chili powder
    • 1 tsp. cumin
    • 1/2 tsp. smoked paprika
    • 1/2 tsp. onion powder
    • 1/2 tsp. garlic powder
    • 1/2 tsp. dried oregano
    • 1/2 tsp. salt
    • Cayenne pepper, to taste
    • 1/2 c. mild salsa

    Salad:

    • 8 c. Romaine lettuce, chopped
    • 1 1/2 c. cherry tomatoes, halved
    • 14 oz. can of black beans, drained and rinsed
    • 14 oz. can of corn, drained and rinsed
    • 1/4 c. red onions, chopped
    • 2 avocados, sliced or chopped
    • 1/2 c. (or more) pepper jack or shredded cheese, grated

    Cilantro Lime Dressing:

    • 1 bunch of cilantro
    • 2 large tomatillos, husks removed and roughly chopped
    • 1 jalapeno, deveined and seeded, if desired, roughly chopped
    • 2 garlic cloves, peeled
    • 1 c. mayonnaise
    • 1 c. sour cream or Greek yogurt
    • Juice of 1 lime
    • 2 TBSP ranch seasoning mix
    • 1/4 tsp. smoked paprika
    • 1 1/2 tsp. salt
    • Milk, as needed to thin

    Directions:

    1. Meat: brown meat over medium heat in a large skillet, and drain any excess fat. Stir in all the seasonings and salsa and simmer for 1-2 minutes until thickened and warmed through.
    2. Salad: put all salad ingredients in a large bowl, top with meat, and dressing.
    3. Dressing: add all ingredients to a blender and puree until smooth. Chill before serving! Dressing may thicken in the fridge, so whisk in some milk before serving.

    Taco Salad with Cilantro Lime Dressing:

  • Crazy Good Asian Dressing

    March 11, 2021 Author: Rachel
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    Recipe from Making Life Blissful

    Ingredients:

    • 3/4 c. sugar
    • 3/4 c. rice wine vinegar
    • 1 tsp. ginger, minced
    • 1 tsp. salt
    • 3 TBSP soy sauce
    • 1 TBSP pepper
    • 1 tsp. sesame oil
    • 1 c. vegetable oil
    • 1 TBSP mayonnaise

    Directions:

    1. In a blender, add all ingredients and blend until well mixed.
    2. Transfer to jar and store in fridge for up to 3 weeks.

    Crazy Good Asian Dressing:

  • Buttermilk Ranch Dressing

    February 16, 2021 Author: Rachel
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    Ingredients:

    • 3/4 c. mayonnaise
    • 1 1/4 c. buttermilk
    • 3 tsp. garlic powder
    • 3 tsp. minced onion
    • 2 tsp. fresh parsley
    • 3 tsp. fresh chives
    • 3 tsp. fresh dill
    • 1/2 tsp. salt
    • 1/8 tsp. black pepper
    • 2 tsp. sugar

    Directions:

    1. In a mixing bowl add mayonnaise and buttermilk and whisk until smooth.
    2. Add all other ingredients and whisk until well combined.
    3. Transfer to a mason jar for storage.

    Buttermilk Ranch Dressing:

  • Italian Vinaigrette

    February 7, 2021 Author: Rachel
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    Seriously the best Italian Vinaigrette!

    Ingredients:

    • 3/4 c. red wine vinegar
    • 1 c. of vegetable oil
    • 1/4 tsp. onion powder
    • 1 tsp. garlic powder
    • 3/4 tsp. salt
    • 1/4 tsp. black pepper
    • 1 TBSP dried parsley
    • 1 tsp. dried mustard
    • 1/2 tsp. dried basil
    • 1/2 tsp. dried oregano
    • 2 tsp. sugar

    Directions:

    1. Combine ingredients in a large jar with tight lid. Shake well.
    2. If you want creamy Italian, add 1/2 c. mayonnaise.

    Italian Vinaigrette:

  • Gogi Bowls

    July 21, 2020 Author: Rachel
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    Vegetarian Korean salad that will make your taste buds explode!

    Note: if you can’t find the gochujang paste at your local Asian market, you can substitute Sriracha in lieu of the Spicy Gochujang Sauce.

    Salad Ingredients:

    Cucumber and Carrot Salad:

    • 1/4 c. rice vinegar
    • 3 TBSP honey
    • 1/4 tsp. crushed red pepper
    • 1 tsp. sesame seeds
    • 1 c. thinly sliced cucumbers
    • 1 c. shredded carrots

    Spicy Gochujang Sauce:

    • 3 TBSP soy sauce
    • 1 TBSP sesame oil
    • 1 tsp. rice vinegar
    • 4 TBSP gochujang paste
    • 2 TBSP brown sugar
    • 1 clove garlic, minced
    • 1 green onion, chopped (optional)
    • 2 tsp. sesame seeds (optional)

    Directions:

    1. Cook brown rice according to package.
    2. Prepare the Crispy Baked Tofu and then toss with Korean Marinade and Sauce.
    3. Cucumber and Carrot Salad: Combine all cucumber and carrot salad ingredients in a bowl and toss to combine. Chill until ready to use.
    4. Spicy Gochujang Sauce: Combine all Spicy Gochujang Sauce ingredients in a bowl.
    5. Fry eggs.
    6. In individual salad bowls: add mixed greens; then add a scoop of brown rice on the side of the greens; then add a scoop of the Cucumber and Carrot Salad onto the greens; then add the Crispy Baked Tofu; then drizzle salad and rice with some of the Cucumber and Carrot Salad sauce and some of the Korean Marinade Sauce; then top the dish with fried egg(s); and then drizzle the Spicy Gochujang Sauce on top.

    Gogi Bowls:

  • Taco Salad with Baja Lime Dressing

    June 21, 2020 Author: Rachel
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    Adapted from Half Baked Harvest.

    Salad Ingredients:

    • 2 TBSP olive oil
    • 1 lb. ground chicken
    • 2-3 tsp. chipotle chili powder
    • 1 TBSP smoked paprika
    • 1 1/2 tsp. ground cumin
    • 1 tsp. garlic powder
    • Salt and pepper, to taste
    • 1/2 c. water
    • 1/3 c. cilantro, chopped
    • 6 c. mixed leafy greens or Romaine lettuce
    • 1 c. grape tomatoes, halved
    • Roasted corn
    • 1 can black beans, drained and rinsed
    • 1 avocado, sliced
    • 1 mango, diced
    • crushed tortilla chips or strips

    Baja Lime Dressing Ingredients:

    • 1 c. plain Greek yogurt
    • 1/4 – 1/2 c. mayo, optional
    • juice of 2 limes
    • 1 TBSP apple cider vinegar
    • 2 tsp. honey
    • 1 jalapeno, seeded if desired
    • 1 TBSP pickled jalapenos with juice, to taste
    • 1/4 c. fresh cilantro
    • Salt, to taste
    • 1 TBSP chopped fresh chives, optional

    Directions:

    1. Heat the olive oil in a large skillet over medium high heat. Add the ground chicken and cook until browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, and a pinch each of salt and pepper. Add 1/2 cup of water and cook, stirring occasionally, until the water has evaporated, about 5 minutes. Remove from the heat and stir in the cilantro.
    2. To make the dressing. Combine all ingredients except the chives in a blender and pulse or food processor until mostly smooth. Stir in the chives. Dressing will keep for 1 week in the fridge.
    3. In a large salad bowl, combine the greens, black beans, tomatoes, roasted corn, avocado, and mango. Top the salad with the taco meat and then drizzle with the dressing. Toss to combine and then top with tortilla chips. Enjoy! 

    Taco Salad with Baja Lime Dressing:

  • Caesar Salad Dressing

    June 18, 2020 Author: Rachel
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    This Caesar dressing is so easy to make and tastes so good. So much better than anything you can buy at the grocery store.

    Makes about 1 and 1/3 c.

    From: Once Upon a Chef

    Ingredients:

    • 2 small garlic cloves, minced or pressed
    • 1 tsp. anchovy paste
    • 2 TBSP freshly squeezed lemon juice, from one lemon
    • 1 tsp. Dijon mustard
    • 1 tsp. Worcestershire sauce
    • 1 c. mayonnaise
    • 1/2 c. freshly grated Parmesan
    • 1/4 tsp. salt
    • 1/4 tsp. freshly ground black pepper

    Directions:

    1. In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce.
    2. Add the mayonnaise, Parmesan, salt and pepper and whisk until well combined.
    3. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.

    Caesar Salad Dressing:

  • BBQ Chicken Cobb Salad with Avocado Ranch

    June 6, 2020 Author: Rachel
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    This salad is so good for summer dinners!

    Serve with some homemade biscuits.

    Recipe adapted from the Half Baked Harvest Cookbook.

    Ingredients:

    • 1 1/2 lbs. chicken breasts
    • 1/3 c. BBQ sauce, store-bought or homemade
    • 2 c. fresh grilled or frozen thawed corn
    • 1 TBSP olive oil
    • 1/2 c. cilantro, chopped
    • 1 dash Chili powder
    • Salt and black pepper
    • 3 heads romaine lettuce, shredded
    • 1 can black beans, drained and rinsed
    • 1 c. cherry tomatoes, halved
    • 2 avocados, sliced
    • 3 or 4 hard-boiled eggs sliced (optional)
    • Tortilla chip strips (optional)
    • Extra BBQ sauce (optional)

    Avocado Ranch

    • 1 c. buttermilk
    • 1 avocado
    • 1/4 c. fresh cilantro
    • 1 TBSP chopped fresh chives
    • Juice of 1 lime
    • Salt and black pepper

    Directions:

    1. Heat a grill, grill pan, or skillet over medium-high heat. May also cook chicken in the oven at 450 degrees. 
    2. In a medium bowl, toss the chicken with the barbecue sauce to coat. Grill for about 5 minutes per side, until lightly charred and cooked through.
    3. In a medium bowl, stir together the corn kernels, olive oil, cilantro, and a dash of chili powder. Season with salt and pepper.
    4. In a large bowl, toss together the lettuce, black beans, and tomatoes. Top with the corn mixture, and sliced avocado. Finish the salad with the chicken, a drizzle of the avocado ranch (recipe below), and hard-boiled eggs and tortilla chip strips, if desired. Serve with the remaining ranch alongside plus extra BBQ sauce.
    5. Avocado Ranch: In a blender or food processor, combine the buttermilk, avocado, cilantro, chives, and lime juice and puree until smooth. Taste and season with salt and pepper. Cover and refrigerate until ready to use. (The avocado ranch can be made up to 1 day in advance.)

    BBQ Chicken Cobb Salad with Avocado Ranch:

  • Ramen Broccoli Salad

    May 24, 2015 Author: Rachel
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    DSC_0809

    This salad is so good, and a great side for a hot day.  Both Ethan and Ellie were skeptical at first, but then they tried it.  Ethan had 3 servings, and Ellie had 2 servings.  That never happens!  We had it just a few days ago and it’s already been requested for this week’s menu.  Definitely a hit!

    This is a great dish for a potluck or picnic because there’s no mayo to worry about.

    Version 1 Ingredients (Omit Seasoning Pack):

    • 1 12 oz. package of broccoli slaw mix (in produce section with packaged sugar snap peas, etc.)
    • 1 package of chicken or Oriental flavor Ramen Noodles, broken into small pieces
    • 1/4 c. grape seed oil (can use vegetable or canola oil)
    • Splash of sesame oil
    • 1/4 c. seasoned rice wine vinegar
    • 1/4 c. honey
    • 3 tsp. soy sauce
    • salt and pepper to taste
    • 1 green onion, sliced (green only)

    Version 2 Ingredients (With Seasoning Pack):

    • 1 12 oz. package of broccoli slaw mix (in produce section with packaged sugar snap peas, etc.)
    • 1 package of chicken or Oriental flavor Ramen Noodles, broken into small pieces
    • Ramen seasoning package
    • 1/4 c. grape seed oil (can use vegetable or canola oil)
    • Splash of sesame oil
    • 1/4 c. seasoned rice wine vinegar
    • 1/4 c. white sugar
    • 1 green onion, sliced (green only)

    Directions:

    1. In a mixing bowl, mix together broccoli slaw and broken Ramen noodles.
    2. In a separate bowl, whisk together Ramen seasoning package, grape seed oil, sesame oil, vinegar, and sugar.
    3. Toss dressing mixture with the broccoli slaw until well coated.
    4. Top with sliced green onion and serve chilled.

    Ramen Broccoli Salad:

    5star

  • Broccoli Salad

    May 14, 2015 Author: Rachel
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    DSC_0779

    The kiddos and I really enjoyed this broccoli salad.  Steve not so much, but he doesn’t like these kinds of salads in general. Â It’s kind of like cole slaw but with broccoli instead of cabbage. Â The dressing and craisins bring a nice sweet contrast to the bacon and broccoli. The flavors just work. Â This is a great one for picnics and potlucks too.

    Ingredients:

    • 8 c. fresh raw broccoli florets
    • 1/2 c. red onion, finely diced
    • 1/2 c. cooked crumbled turkey bacon
    • 1 c. craisins

    Dressing:

    • 1/2 c. granulated sugar
    • 1 1/2 c. light mayonnaise
    • 2 TBSP white vinegar

    Directions:

    1. In a large bowl combine broccoli through craisins.
    2. In a small bowl mix sugar, mayo and vinegar until smooth.
    3. Add dressing to the bowl and toss to coat and chill.

    Broccoli Salad:
    4star

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