Verde Ranch Dressing

(chopped spinach, cucumber, tomato, avocado, corn, and black beans with seasoned shrimp)

this stuff.
ohmygoodness.
I started inventing meals to go with this dressing. 
I made tacos just so I could drizzle this liquid of the gods all over it. 
I ate it with tortilla chips. 
I ate it on salad. 
You get the idea. 

The base of the recipe is a basic ranch dressing with tons of green goodness added- jalapeno, cilantro, tomatillo, green onion/scallion, lime, and parsley. So much flavor is packed into every drop.  Plus, since you're blending everything up, there's no need to chop anything- just toss it all in the blender and let it do the work. 

Plus it's really easy to make this a little healthier (I didn't because I already had the high-fat ingredients on hand ;) Sub in low-fat or fat-free mayo and replace the sour cream with nonfat Greek yogurt. 

The xanthan gum isn't completely necessary- it just keeps the dressing consistent and thickens it. It can be found in the gluten-free baking aisle at your grocery store. Also, just use a pinch- you don't need to overdo it!

(brown rice, seared fajita chicken, black beans, tomatoes, avocado, cilantro and queso fresco)

What You'll Need:
1/2 cup lowfat buttermilk
1/4 cup mayonnaise
1/4 cup sour cream
1 small jalapeno, deveined and seeds removed (leave the veins for a spicier dressing)
1/4 cup of fresh cilantro
1 tomatillo, husks removed, chopped
1 clove garlic
1 scallion
juice of 1 lime
1/2 tsp dried parsley flakes
1/8 tsp cumin
1/4 tsp fresh ground pepper
1/2 tsp salt
a pinch of xanthan gum 

What To Do:Combine all ingredients in a blender. Taste and adjust as desired. Refrigerate in an airtight container up to one week. 

To ensure desired consistency, only add a small amount of buttermilk to start and then add a little at a time to thin out the dressing to your preference. 

Recipe adapted from Skinny Taste

Chipotle Battered Fish Tacos

It has been rainy and cold and dreary here for the past few days so I whipped up this delicious summery treat to remind me of sunny days. It is absolutely delicious, from the spicy chipotle echoed in the batter and the dressing to the soft homemade tortillas to the refreshing salsa. 

What You'll Need:

(serves 2)

2 tilapia fillets (or other white fish)

3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt

2 chipotle bullion cubes
3/4 cup water

2 tbsp unsalted butter

2 tbsp olive oil 

mango salsa

avocado slices

chipotle ranch

flour tortillas

What To Do:

Rinse and pat dry the fish fillets. Cut into strips. Prepare batter my mixing together flour, cornstarch, baking soda, baking powder, salt and chipotle cubes. Slowly mix in water, careful to avoid any lumps. 

Heat butter and oil in skillet over medium heat. Dip fish strips into batter and carefully place in pan, cooking one minute or until brown on each side. Remove from pan and allow the fish to rest on paper towels to drain oil. 

Layer tacos with flour tortillas, fish, mango salsa, avocado slices and chipotle ranch. Enjoy!

Recipe adapted from here. 

Homemade Flour Tortillas

Growing up there was a Mexican restaurant that my family used to frequent. My favorite part of eating out there was the large tortilla press in the corner of the restaurant which churned out tortillas like nobody's business. My sister and I would hang onto the wrought iron gate surrounding it, watching its methodical spinning, pressing and flipping of delicious tortillas. I know that corn tortillas are healthier, but I have always been a flour tortilla girl. Who would have thought that years later I would be making my own homemade tortillas, as good as the restaurants? I was so impressed with how these came out, and I will definitely be making them again! They only take 20-30 minutes and taste exponentially better than store-bought varieties!

I used shortening to make mine, but you can substitute with other options. Also, the recipe employs the use of a food processor. I used my stand mixer with the dough hook. You can also use a pastry cutter or two forks to the same effect. 

I highly recommend these for your next taco night! 

Ingredients:

3 cups all-purpose flour
2 tsp baking powder
1 heaping tsp salt
5 Tbsp shortening ( can substitute with lard, softened butter, or olive oil)
3/4 cup warm water

Instructions:
Pulse the flour, baking powder, and salt a few times in your food processor fitted with the dough blade.Add the shortening and process until the mixture is uniformly crumbly.

With the food processor on, slowly stream in the water, just until the dry ingredients form a ball and starts traveling around the bowl (you might not use all of the water or you might need a little more). Let the dough knead for about 30 seconds. The dough should clean the sides of the bowl, be soft and not overly sticky. 

Turn out onto a lightly floured surface and divide dough into 12 equal portions. Cover with a kitchen towel and let rest for 10 minutes.

Heat a large, dry saute pan over medium high heat.

With a rolling pin, roll the dough balls into thin rounds, dusting the top with just enough flour to keep the tortilla from sticking to the rolling pin.

Lay tortilla flat in the heated pan and cook on each side for ~20 seconds, until the bubbled areas brown. Don't leave over the heat too long or they will be too stiff to fold! Keep covered with a kitchen towel to keep warm and pliable. Eat warm.

Recipe from Confections of a Foodie Bride

Homemade Green Bean Casserole and Sweet Potato Casserole

Homemade Green Bean Casserole with Fresh Fried Onions

When I was younger, the only way I would eat green beans was if it was green bean casserole. I love this rich, creamy dish! It was one of the first dishes that I learned to make for our family holidays. (But really, how hard is it to mess up a can of beans + a can of soup + a can of fried onions?!) Today it is still one of my favorites! One bite takes me to thoughts of family, holidays and blessed cool weather. 

 This particular recipe is even better than what I grew up on. It's made with fresh green beans, a homemade cream of mushroom soup and fresh fried onions. It is a little more time consuming than the version I first learned, but there is something quite wonderful about knowing exactly what the ingredients of your dish are. As someone who vowed to eat less processed foods this year, this recipe is right up my alley. 

Plus in these individual serving dishes, I will leave some for you, too.

What You'll Need:

• Salt
• 1 pound green beans
• 3 tablespoons Country Crock Original Spread
• a handful baby bella mushrooms, cut into small pieces
• 2 medium cloves garlic, minced (about 1 tablespoon)
• 1 tsp crushed red pepper
• black pepper
• 3 tablespoons unbleached all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup Parmesan breadcrumbs
• 1/4 onion, sliced very thinly
• canola oil 
• 1/2 cup milk
• 1/2 cup flour

What To Do:

Wash and rinse green beans. Trim the ends and cut beans into small pieces.

Preheat oven to 425 degrees. Bring 4 quarts of water to a boil, then add 2 tablespoons of salt and beans. Cook for about 6 minutes, until the beans are bright green and crisp-tender. Drain the beans in a colander and run them under cold water to stop cooking. Place them onto a paper towel lined baking sheet to drain completely.

Add Country Crock Original Spread to pan and melt over medium high heat. Once foaming has subsided, add mushrooms, garlic, crushed red pepper, salt and pepper. Cook for about 6 minutes, or until the mushrooms have released their moisture and the liquid has evaporated. Stirring constantly, sprinkle in the flour and cook for 1 minute. Stir in broth and, still stirring constantly, bring to a simmer. Add cream, reduce heat to medium, and continue simmering about 12 minutes, until the sauce has thickened. Taste and adjust seasoning as needed.

Pour green beans back into pan and stir to evenly coat them with sauce. Pour into individual ramekins. Sprinkle breadcrumbs over the beans and bake for 10-15 minutes, until the sauce is bubbling and topping is golden brown. 

While the beans are baking, pour enough oil into a pan to cover the surface and heat to medium. Dredge onion in milk and then flour. Fry the onions for 30 seconds on each side or until golden brown. Serve atop baked green beans!

recipe adapted from Cook Like a Champion, originally from The Cook's Illustrated Cookbook

Irresistible Sweet Potato Casserole 

Another classic Thanksgiving dish is sweet potato casserole... believe it or not, I used to be adamantly opposed to even tasting it! Thankfully I have seen the error of my ways. This recipe is sweet and buttery with the perfect added crunch of the topping. It would make an acceptable side dish or dessert.

I loved using Country Crock spread in this recipe because it melted so easily, spread smoothly and added a delicious buttery depth to the dish.

What You'll Need:
for potatoes:
2 sweet potatoes, peeled and cubed
1/2 cup sugar
1 tsp salt
1/2 cup Country Crock Original Spread, melted
1 tsp vanilla extract
2 eggs, beaten
for topping:
1/3 cup flour
1/3 cup brown sugar
a dash of salt
a handful of chopped walnuts
2 tbsp Country Crock Original Spread, melted

What To Do:
Boil sweet potatoes until soft. Drain and mash with a fork. Add sugar, salt, Country Crock Original Spread, vanilla and eggs, and mix well. In a separate bowl, mix together flour, sugar, salt, walnuts, and Country Crock Original Spread until it forms a uniform consistency. Transfer potato mixture into individual ramekins and top evenly with sugar-walnut topping. Bake at 350 for 30 minutes or until toasted golden brown and set. 

Try not to eat it all at once.
Because it will smell like heaven.

recipe adapted from CD Kitchen

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.

Homemade Ice Blended Frappe

I've been attempting to make Starbucks Frappucinnos at home for years and was never satisfied. Either the coffee was too weak, granulated sugar made it grainy, the flavor mix-ins didn't flavor it consistently or the ice/liquid would separate in a mess. So I'd end up spending $5 just trying to make one anyway. 


However, I have recently been able to make ones I love! My students have even requested it on several occasions. And, according to the recipe, it saves you 92% of the cost of going to Starbucks!


The secret ingredient is xanthan gum- just a pinch will help keep the ice+ liquid blended! I found xanthan gum with the specialty baking supplies. It is regularly used in gluten free baking, so your store may have it in the gluten-free section. It is a bit pricey, but it only takes a tiny amount per frappe. (Be sure not to use more than a pinch or else your frappe will taste like lotion. No kidding.)


I use Torani syrups to flavor my frappes/lattes and love them. My favorite flavor to use is caramel! However, you can easily make your own syrups! Check out these from Annie's Eats.

What You'll Need:

• 1 cup double-strength Starbucks coffee OR 3/4 cup fresh espresso (cold)
• 3/4 cup milk 
• 2 tbsp flavored syrup (or to taste)
• 2 cups ice
• Secret ingredient: Pinch of xanthan gum OR 1 teaspoon dry pectin 

What To Do:

Blend all of the ingredients until smooth and creamy! Taste and adjust accordingly. Serve immediately. You can also store in the fridge and re-blend when you're ready. 

Recipe adapted from Squawk Fox.

Quick Pizza Dough

Pizza is one of those meals that everybody loves.

I've gotten really picky about how I like my pizza 

(no marinara or pepperoni please)

and prefer it homemade with: a yummy crust brushed with olive oil and slices of fresh mozzarella. It's amazing what a difference good ingredients makes!

I really like the Pioneer Woman's pizza crust recipe if I'm planning ahead and can remember to make it in time to let it chill for a couple of days. However, a lot of times I'm throwing meals together on the spot, so this recipe is perfect for when I need a crust in ten minutes. 

What You'll Need:

1 Tbsp. active dry yeast
1 cup warm water (105 to 115 degrees F.)
1 tsp. sugar
1 tsp. salt
2 Tbsp. vegetable oil 
2 1/2 cups flour

What To Do:

Dissolve the yeast in the water. Add the rest of the ingredients in and mix. Dump onto a floured surface. Knead into a smooth dough (five minutes or so). Roll out and press down onto a greased pizza pan. Add toppings. Bake at 450 degrees F. for around 12-15 minutes until the crust looks crispy and lightly browned.

Some of my favorite toppings combinations

Olive Oil, Mozzarella, Caramelized Onions, Spinach, Mushrooms, Bacon/Prosciutto

Alfredo Sauce, Mozzarella and White Cheddar, Spinach, Tomato Slices 

Barbecue Sauce, Cheddarjack cheese, Red Onions, Grilled Chicken

(recipe from Oven Love, originally from Money Saving Mom)

Homemade Ranch Dressing

Y'all, ranch dressing makes everything better. 

I was eating it on steak well into high school (and that's just a shame!).

But as I try to fill my diet with more fresh fruits and veggies, 

this is something that will definitely help! 

And I can feel better about it because it's homemade 

and not a bottled store bought version with lots of preservatives. 

(I still love you Hidden Valley...)

Plus I had buttermilk, sour cream and mayo leftover from other recipes 

so this one helped me clean out those containers to reuse!

I took the recipe from Annie's Eats and modified it 

to what I had in my kitchen

So, instead of chives, I used cilantro

Instead of lemon juice, I squeezed a lime

and it still tastes pretty dang good!

I ate it on this lovely salad with dinner

and on pita chips for a snack. Yum!

What You Need:

¾ cup mayonnaise
¾ cup sour cream
1 tbsp. olive oil
1 tbsp. lemon juice
¼-1 cup buttermilk
1 small bunch chives
Small handful parsley
1 clove garlic, chopped
½ tsp. kosher salt
Freshly ground black pepper

What To Do:
Combine all of the ingredients in a blender or food processor starting with ¼ cup of the buttermilk and blend for 10 seconds.  Check the consistency and taste and blend in additional buttermilk as desired.  Taste and adjust seasonings as necessary.  Store in an airtight container in the refrigerator.

What helps you eat more vegetables?

Beans a la Charra

I'm submerged in Hispanic culture a lot of the time

<3

And let me tell you, it's improved my accent 

on my poorly spoken Spanish

and definitely increased my awareness of and

 cravings for delicious Hispanic foods!

Fajitas

Enchiladas

Botanas 

(only in the Valley- can someone in Austin PLEASE make these?!)

Tamales

Tacos 

Carne Guisada

and the list goes on and on...

But a staple to go with any dish

is a good pot of beans

I used to be satisfied with canned refried beans

but as part of my goal to not used as many processed foods

and because these are just SO much better

I attempted this recipe. 

Besides the bacon/salt pork, the ingredients are super cheap

and the final product is very filling!

What You'll Need:
1 pound of pinto beans (2 cups)
1/4 tablespoons of minced garlic (3 large cloves)
1 cup diced onion (1/2 of a medium-sized onion)
1/4 cup of jalapeno juice (from canned jalapenos)
1/4 pound of salt pork (near the bacon at the grocery store)
Salt to taste

4 slices of bacon, chopped into 1-inch pieces
2 cups fresh chopped tomatoes or one 14 oz. canned, diced tomatoes with sauce
3 jalapenos, chopped
2 chipotles in adobo, chopped
1 cup of chopped cilantro 

What To Do:
1. Rinse and sort your beans
2. First soak the beans. You can either cover the beans with one inch of water and soak overnight or bring water to a boil, remove from heat and cover for one hour. (I did the quick soak and they still turned out fine!)
3. Drain the beans and cover with seven cups of fresh water.
4. Add to the pot the garlic, onion, jalapeno juice and salt pork.
5. Bring pot to a boil and then cover and reduce heat to a simmer, stir occasionally.
6. After about an hour, remove the salt pork and begin prepping the other ingredients.
7. Cook bacon in a skillet until crisp.
8. Add tomatoes, jalapenos, chipotles and cilantro to the skillet, and cook on medium for 10 minutes.
9. Let tomato-bacon mixture cool, add one cup of bean juice (or water) and then puree.
10. Stir puree into beans and let simmer together for 20 minutes.
11. Alternatively, if you prefer a chunkier texture, you could skip the puree step and add the tomato-bacon mixture straight to the bean pot. (I definitely prefer the chunkier version 

And that's it! 

Really, the longer you simmer these, the better they are. 

And they make excellent leftovers!

From Homesick Texan

Chicken Fried Steak and Creamy Gravy

This is definitely not going to fit into a New Year's diet.

But, hey, at least it's homemade and not a processed food?

I enjoy chicken fried steak every now and then 

because it's a homey comfort food. 

Plus the gravy is one of the first things my mom 

taught me how to make and that's pretty special. 

You Will Need:
(serves 4)

4 cube steaks 

1 cup flour

2 eggs

canola oil

garlic powder

salt 

pepper 

1 1/2 cups milk 

1 cup flour

What To Do:

Heat a small layer of canola oil on medium heat. Season your cube steaks as desired- we sprinkled with salt, pepper and garlic powder. Whisk together eggs in a shallow bowl. Combine flour with seasonings in a separate shallow bowl. 

Dredge each steak in the egg wash, then the flour mixture and repeat. Place steaks in oil and fry for 3-5 minutes on each side. Place cooked steaks on paper towels to drain. 

Return remaining oil to medium heat. Add flour 2 tbsp at a time until you have formed a roux and absorbed all of the oil.  Add milk, 1/4 cup at a time, stirring to combine between each addition, until you have reached your desired consistency. Season well with salt and pepper. Serve hot over steaks and mashed potatoes.

Serve with a salad so you don't feel like such a heifer! 

Creamy Chicken Enchiladas

Enchiladas normally aren't my choice for Mexican food. 

Why would I waste my time on enchiladas when there are 

fajitas and carnitas and carne guisada?

Well, I've been converted. 

I generally only ever get cheese enchiladas, and generally only eat enchiladas with red sauce. I do believe these white-sauce-enchiladas are a little more Caucasian than the authentic stuff. BUT they rocked my socks. They were, to quote Ree Drummond, "creamy, dreamy, delicious, nutritious, yummy, nummy white chicken enchiladas."

They are a little time consuming but not difficult, 
and totally worth all the prep. 

My batch fed four people well and then left at least three leftover meals.
Oh, and the leftovers were still awesome- still creamy and not at all dry!

Here's what you'll need:

• 1 whole chicken, cooked and shredded
• 2 cups chicken broth
• 3 Tablespoons Canola Oil
• 1 pkg white corn tortillas
• 1/2 Large Onion, Diced
• 2 whole 4 Oz Cans Whole Green Chilies, Diced
• 1 whole Jalapeno, Seeded And Finely Diced
• 1 teaspoon Paprika
• 1/2 cup Heavy Cream
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1 cup Sour Cream
• 2-1/2 cups Monterey Jack Cheese, Grated (or more. because you can never have enough cheese)
• Salt And Pepper
• optional- 1 can chipotles in adobo sauce 

Here's what you do:

If you cook your own chicken, I recommend leg quarters- 

just boil it until done and then de-bone 'em. 

I saved some time and grabbed one of these guys from the store. It worked just fine.

Heat 1 tablespoon canola oil in a skillet over medium heat. 

Add onions and jalapenos and saute for 1 minute, 

just to start the cooking process. 

Add chicken, 1 can of green chilies, and 1/2 teaspoon paprika. Stir together. 

Add 1/2 cup chicken broth and stir. Add cream and stir, 

allowing mixture to bubble and get hot. Turn off heat and set aside.

We also did a batch with chipotles instead of onion, green chilies and jalapenos- for that, just saute 2 chopped chipotles instead of the green stuff! 

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other can of chilies. (For chipotle version, add a couple of very finely diced chipotles and a tbsp adobo sauce) Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

Microwave tortillas a few at a time for about fifteen second to prep for filling.

To assemble, spoon chicken mixture on top of tortillas, one by one. 

Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

At this point, I'd run out of Monterey Jack cheese and pulled out some Mexican Blend shredded stuff. Cheese is cheese, people.  

But maybe be aware that you may use more than you think.

Pour cheese mixture all over the top of the tortillas. 

Top with extra cheese if you'd like, then bake at 350 degrees for 30 minutes. 

Turn the broiler on for the last couple minutes to get a nice golden top.

Serve with charro beans and Mexican rice... 

or be like me and just whip up some guacamole for the side!

Since we used more chicken and tortillas than the original recipe called for, we also made another half batch of sauce. And used nearly three bags of shredded cheese. This is definitely a recipe I'll be making again. It would be fun to make with a couple friends or for a group! 

So good. 

Next time I think I may do the whole batch with chipotles, 

because I really like chipotles. 

And then the enchiladas come out pink!

Recipe adapted from The Pioneer Woman.