Mexican Cilantro Dressing

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five minute avocado cilantro dressing


  • author: pinch of yum
  • prep time: 3 mins
  • cook time: 2 mins
  • total time: 5 minutes
  • yield: about 3/4 cup dressing

DESCRIPTION

5 Minute Cilantro Avocado Dressing – made with easy ingredients like cilantro, avocado, Greek yogurt, garlic, and lime juice.


INGREDIENTS

FOR THE CILANTRO DRESSING:

  • half an avocado
  • 1/4 cup Greek yogurt
  • 1/2 cup water (more as needed to adjust consistency)
  • 1 cup cilantro leaves and stems
  • 1 small clove of garlic
  • 1/2 teaspoon salt
  • a squeeze of lime juice

INSTRUCTIONS

  1. Pulse all ingredients in a food processor or blender until smooth. Voila!

Enjoy with your favorite salad or use this Spicy Southwestern Salad recipe.

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Spicy Southwestern Salad

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spicy southwestern salad with avocado dressing


  • creds: pinch of yum
  • prep time: 15 mins
  • cook time: 20 mins
  • total time: 35 minutes
  • yield: 4 large salads

DESCRIPTION

This easy to prepare Spicy Southwestern Salad recipe has roasted sweet potatoes, black beans, corn, lettuce, and creamy avocado dressing!


INGREDIENTS

FOR THE SALAD

  • 2 sweet potatoes
  • 1 tablespoon oil
  • 1 heaping teaspoon each cumin and chili powder (plus a sprinkle of cayenne if you like it hot)
  • salt and pepper to taste
  • 1 14-ounce can black beans, rinsed and drained
  • 1 14-ounce can sweet corn, rinsed and drained
  • a handful of cherry tomatoes
  • 1/2 avocado (optional)
  • 1/2 a head of romaine lettuce, chopped

FOR THE CILANTRO DRESSING:

  • half an avocado
  • 1/4 cup Greek yogurt
  • 1/2 cup water
  • 1 cup cilantro leaves and stems
  • 1 small clove of garlic
  • 1/2 teaspoon salt
  • a squeeze of lime juice

INSTRUCTIONS

  1. Preheat the oven to 400 degrees. Peel the sweet potatoes and chop into bite-sized pieces. Mix the olive oil, cumin, and chili powder together in a small bowl. Brush mixture on sweet potatoes. Roast for 10 minutes. Stir or shake the pan. Turn heat up to 425, and roast for another 10-15 minutes. The sweet potatoes should be just barely roasty-brown on the outside.  cook another minute or two if needed.  Season with salt and pepper.
  2. Meanwhile, pulse all the dressing ingredients in a food processor until mostly smooth.
  3. Toss the beans, corn, lettuce, and sweet potatoes with the dressing. Serve with the other half of the avocado!

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Favorite Salsa Verde Chicken

This 30-Minute One-Pan Salsa Verde Chicken is perfect for a busy weeknight.  It’s healthy, tasty, and super easy.

This Salsa Verde Chicken needs only a few basic ingredients and a casserole dish.

I always keep a jar of my favorite salsa verde from Sprouts in my pantry.  Trader Joe’s has a yummy version too, but I prefer the Sprouts version as it has a little more kick (from Jalapenos).

You can use either bone-in chicken thighs (my favorite) or boneless skinless chicken thighs works too.

Perfect over rice, tortillas, or chips.

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PREP TIME 10 minutes
COOK TIME 20-40 minutes
TOTAL TIME 30-40 minutes
Serves: 4
INGREDIENTS
  • 2 lbs.  chicken thighs (bone in or skinless & boneless)
  • 6 garlic cloves, minced
  • 1 medium onion, chopped
  • 1 small red bell pepper, seeded and chopped
  • 1 tsp. ground cumin’
  • 1 tsp. dried oregano
  • 1 jar (16oz) salsa verde
  • kosher salt and freshly ground black pepper to taste
  • 2 T. olive oil
  • Garnish: fresh cilantro leaves and lime wedges
DIRECTIONS
  1. Preheat the oven to 400 degrees F
  2. Wash and chop the garlic, onion and red pepper.
  3. Wash and towel dry the chicken and then season with salt, pepper, cumin and oregano. Lightly brush the top of each piece with olive oil and sprinkle with the minced garlic. Set aside.
  4. Pour the jar of salsa verde in a casserole dish.
  5. Place the chicken pieces in the casserole dish next and add the onion and peppers to the dish and position around the chicken pieces.
  6. Roast for 20-40 minutes or until chicken is no longer pink in center. (Larger chicken pieces will take longer).  Do not overcook.
  7. Serve over rice (or with tortillas) and garnish with cilantro and lime.

Vince’s Tuscan Chicken

2Vince’s Tuscan Chicken

Serves 6

INGREDIENTS
5-6 small chicken breasts or chicken thighs (boneless)
3-5 shallots, chopped
3 large tomatoes, chopped
2-3 T. oregano
1 tsp salt and
½ tsp pepper
½ cup vermouth
olive oil

DIRECTIONS
1. Brown chicken in olive oil for 15-20 minutes on medium heat (1/2 hour if frozen).
Remove from oil and set aside.
2. Add chopped shallots to the frying pan and cook until tender (3-5 minutes).
3. Add chopped tomatoes, oregano, vermouth and salt and pepper.

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4.  Replace chicken in mixture and cook for about 20 minutes more or until chicken done (no longer pink inside).
5.  Serve over bed of white rice, brown rice or fettuccine.

PSST!  Even though my recipe calls for boneless chicken, you can easily make it with the bone in version.  You just need to adjust the cooking time a little longer.  You want to test to make sure the juices run clear and that the meat is no longer pink.

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Homemade Valentine Oreos

Want to create a sweet treat for your Valentine?  Try these.  You can make them two different ways.  I prefer the Ice Cream sandwich version but if you don’t have space in your freezer, the frosted kind are great too.

Homemade Oreos for your Valentine

Cookies:

2 cups all-purpose flour
3/4 cup Dutch process cocoa powder
1 cup sugar
1 teaspoon baking powder
1 egg
1 cup unsalted butter, softened
1 teaspoon vanilla extract

To make the cookies:

Continue reading

Best Valentine Cocktail

I get so many inquiries about this colorful cocktail that’s both pretty and tasty too, that I am posting it again, just in time for your Valentines (or Galentines) celebration.

I love the sweetness and tartness of ruby red grapefruit juice. Combined with St-Germain (elderflower liqueur) and vodka, you have a winning cocktail sure to please.  Some call this a Bichon Frise and others call it a French Greyhound.  I call it delicious!  You can serve it “martini style” or over ice.  Both are refreshing and sure to be a hit.  My recipe allows you to easily prepare it based on the size of your guest list -just you and your main squeeze, or a festive party.

Bichon Frise

Ingredients

1 part vodka (try Absolute Grapefruit with a twist of pink grapefruit)
1 part St-Germain elderflower liqueur
2 parts ruby red grapefruit juice (freshly squeezed if in season)
raspberries for garnish (optional)
mint leaves for garnish (optional)

Instructions

Over Ice Method
Add vodka, St-Germain, and grapefruit juice in a glass pitcher.
Fill your favorite cocktail glass with ice cubes (to the top).
Pour mixture into the glass.
Add a raspberry and mint leave for garnish.
Serve and enjoy!

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Martini Style

Fill a cocktail shaker to the rim with ice cubes.
Add vodka, St-Germain, and grapefruit juice.
Place the cap on the shaker and shake vigorously.
Pour into a martini glass and garnish with raspberry and mint leave.
Serve and enjoy!

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Roasted Red Peppers with Pesto and Goat Cheese

Serves 4-6

INGREDIENTS:

  • 8-12 baby red bell peppers (or a combination of red, yellow and orange)
  • 2 heaping tablespoons prepared pesto (I love using Kirklands from Costco)
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 3-4 ounces goat cheese
  • fresh oregano (optional)

DIRECTIONS:

  1. Preheat oven to 400 degrees.
  2. Slice mini bell peppers in half and remove stem and seeds. Place in a large bowl (or large ziplock bag) and toss with pesto, olive oil and balsamic vinegar until peppers are completely covered.
  3. Line up peppers on a baking sheet and place into oven. Bake for 15 minutes.
  4. Take peppers out and carefully add crumbled goat cheese to insides of pepper halves.
  5. Place back into oven and bake for another 3-5 minutes or until goat cheese is melted.
  6. Optional: sprinkle chopped fresh oregano over peppers before serving.
  • Psst!  You can marinate and place peppers on a foil lined tray up to the night before if you want to shorten the preparation time right before serving.