Wednesday, January 22, 2014

Taco Salad with Cilantro Vinaigrette

Taco Salad with Cilantro Vinaigrette

1 1/2 lb ground beef
1/2 onion, diced
3 cloves garlic, minced
1/2 tsp oregano
1/2 tsp onion powder
1/4 tsp paprika
2 tsp chili powder
1/4 tsp black pepper
1 tsp cumin
1/2 tsp garlic powder
1 tsp salt

Head of romaine lettuce
1 can black beans, rinsed and drained
1 can corn, drained
1/2 cup cilantro, chopped
2 tomatoes, chopped
1 can sliced olives
2 green onions, sliced
1/4 cup shredded cheese
2 avocados, diced

Cilantro Lime Vinaigrette:
1/2 cup cilantro, chopped
1/4 cup canola oil
1-2 Tbsp lime juice
1 Tbsp red wine vinegar
salt and pepper to taste
1 clove garlic, minced
1/2 tsp oregano

6 corn tortillas, chopped into bite sized pieces

Preheat oven to 400. Spray a baking sheet with cooking spray. Place chopped corn tortillas on baking sheet. Spray tortillas and sprinkle with salt. Bake for 8-10 minutes; stir and return to oven for an additional 8-10 minutes until tortillas are crisp.

In a large skillet, cook ground beef with onion and garlic; drain. Add spices and cook for 10 minutes.

In a large bowl, combine all ingredients for the salad.

Combine all ingredients for the dressing in a blender and pulse until blended through. 

Combine beef, tortillas, and dressing with the salad. Toss and serve immediately.

Serves 6-8

Recipe adapted from For the Love of Cooking

Monday, January 6, 2014

Caramel Apple Cheesecake Bars

This dessert was so delicious! It was like a mixture of cheesecake and apple crisp with a cookie crust. Yum!

Printable Recipe

Caramel Apple Cheesecake Bars

2 cups all-purpose flour
1/2 cup packed brown sugar
1 cup butter, softened

Cheesecake Filling:
3 (8 oz) pkgs cream cheese, softened
3/4 cup sugar, plus 2 Tbsp, divided
3 large eggs
1 1/2 tsp vanilla

3 Granny Smith apples, peeled, cored and finely chopped
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Streusel Topping:
1 cup packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup butter, softened

1/2 cup caramel topping

Preheat oven to 350. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or 2 forks until mixture is crumbly. Press evenly into a 9x13 baking pan lined with foil. Bake for 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar until smooth. Add eggs, 1 at a time, and vanilla. Mix well. Pour over crust.

In a small bowl, stir together apples, remaining 2 Tbsp sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

In a small bowl, combine all ingredients for the streusel topping. Sprinkle over apples. Bake for 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Refrigerate until ready to serve.

Serves 24

Recipe adapted from The Girl Who Ate Everything


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