Fiesta Chopped Salad

It's time to start posting a few refreshing salads for the summer months. Mr. B said he really liked this simple dressing with just enough seasoning and spice.  You could even put a few tortilla chips on the side.  

What I did was make up the lettuce in individual bowls and then divide the ingredients to put them on and then run the dressing down the middle.  You may have dressing left that you can put in a bowl if anybody wants extra.

Ingredients for the salad:


4 romaine hearts - chopped
4 cups chopped roasted or cooked chicken
1 1/2 cups grape tomatoes, halved
2 avocados - chopped
1 can pinto beans, rinsed and drained
1 small can shoe peg corn, rinsed and drained

Assemble lettuce in individual bowls and divide other ingredients to top lettuce.

Dressing ingredients:


1/4 cup chopped cilantro
1/4 cup red onion, finely chopped
1/4 to 1/2 cup sour cream, depending how thick you want the dressing
1/8 cup fresh lime juice
1/4 cup green salsa verde (Target, mild)
salt and pepper to taste

Mix all ingredients together until smooth and drizzle down the middle of salad.

Salsa Verde Fish Tacos

This is a no recipe, recipe. I'm listing the ingredients I used but as far as the amount you can choose just how much of the ingredients you will use according to your taste buds and how many you are going to serve. Happy Cinco de Mayo.

Ingredients: 


White Fish, cooked as you like it and flaked. (I used Talapia and figured one filet for each person)
green cabbage, thinly sliced
cilantro, chopped
green onions, sliced
red bell pepper, chopped
black olives, sliced
Cajita OR Queso Fresco cheese, crumbled
avocado, slices
lime wedges
small white corn tortillas
roasted salsa verde, I used Target brand, mild.
salt and pepper as you wish.


I have all the ingredients ready and then heat the tortillas in the microwave and assemble.

Zucchini Pineapple Bread

I love sweet breads because they are so versatile.  This one is especially good at breakfast. It was in the 80's here today and it seemed a little funny baking something that seemed so much like a fall recipe but I put a little pineapple cream cheese spread on a slice and it made it seem just tropical enough, so here you have it.  Set this recipe aside for when you have all those zucchini left from the garden and you don't know what to do with them.  This is a great make ahead recipe as it just gets more moist and flavorful as it sits wrapped up.


Ingredients:
2 eggs
1/2 cup canola oil
12 cup sugar
1/2 cup brown sugar
1 cup grated unpeeled zucchini
1 can crushed pineapple (8 oz. can) very well drained.
1 1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/8 teaspoon baking powder
1/2 cup finely chopped pecans 


Directions:
Preheat oven to 350 degrees.


In a small bowl whisk together flour, baking soda, baking powder, cinnamon, salt, and nutmeg. Set aside.


In a large bowl whisk eggs, oil, sugars, and vanilla until thick and smooth. Add pecans, zucchini, and pineapple.  Whisk flour mixture into zucchini mixture until blended.


Spray 9X5 glass loaf pan and pour in mixture.  Bake for 45-50 minutes and test.

Pico De Gallo

Pure Salsa

A good way to get veggies into your diet is with using garnishes.  Any kind of chopped veggies that compliment each other is a great garnish, crisp and refreshing.  This recipe is enough for three to four people so you may need to multiply the recipe for your needs.  So tasty with chips, or on any kind of tacos and as a garnish for fish, chicken or steak.  

Ingredients:

4 good size Roma tomatoes, chopped

1/4 cup diced onion

1/4 cup chopped cilantro

1 teaspoon olive oil

1 clove minced garlic

2 teaspoons lime juice

jalapeño, seeded and minced, (or use a milder pepper such as an Anaheim, that's what I did)

salt and pepper to taste

Directions:

Add tomatoes, onions, cilantro, garlic and peppers to a bowl.  Drizzle olive oil and lime juice over the ingredients and mix gently.  Add salt and pepper to taste.