No Salt Seasonings

This post was going to be called chicken helper. I was going to fill a pill organizer with a spice blend for everyday of the week. That way this gift could transform ordinary chicken into something different everyday. But recently one of my family members was put on a no-salt diet. Truth be known several of my family members should be eating a low sodium diet. So this gift idea became a no salt sampler for a loved one. Once we identify the spice blends they like, we can make a big batch. (I will be sure to share the results real soon.) All these spices blends are tried and true blends that I use all the time. I just omitted the salt for this gift. If you want the original recipes go to the Spice page for a link to the previous posts. 

This was a fun gift to make. Each compartment of the pill organizer holds about a tablespoon of spices. It would be a great way to introduce someone to the world of spices and seasonings. You don't even have to make your spice blends. You could just share your favorite store bought blends with someone you care about.

No Salt Seasonings

Combine ingredients for each spice blend 

and place in one compartment of the pill organizer.

Italian Herb

3/4 tsp. dried rosemary

3/8 tsp. dried oregano

3/16 tsp. ground sage

3/8 tsp. dried minced garlic

3/8 tsp. black pepper

1/16 tsp. red pepper flakes

Sazón

3/4 tsp. ground coriander

3/4 tsp. ground cumin

3/4 tsp. paprika

3/4 tsp. garlic powder

Greek

1/2 tsp. dried oregano

3/8 tsp. onion powder

3/8 tsp. garlic powder   

1/4 tsp. cornstarch

1/4 tsp. black pepper

1/4 tsp. beef bouillon powder

1/4 tsp. dried parsley

1/8 tsp. ground cinnamon

1/8 tsp. ground nutmeg

Sweet and Spicy (BBQ)

2 tsp. brown sugar

1 tsp. chili powder

1/3 tsp. ground cumin

1/6 tsp. black pepper

Ragin Cajun

1 tsp. paprika

2/3 tsp. black pepper

1/4 tsp. cayenne

1/4 tsp. dried thyme

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. file powder

1/8 tsp. ground white pepper

1/16 tsp. ground bay leaf

Curry

Click here for the Curry recipe. This recipe is made from 

whole spices and difficult to make a tablespoon at a time. 

I suggest making the entire recipe.

Jerk

3/4 tsp. light brown sugar

3/8 tsp. granulated garlic

1/4 tsp. ground allspice

1/4 tsp. black pepper

1/8 tsp. onion powder

1/8 tsp. ground nutmeg

1/8 tsp. ground cinnamon

1/8 tsp. red pepper flakes

1/8 tsp. dry mustard

Linking to:
Ms. enPlace: See Ya in the Gumbo
Stone Cottage Adventures: Tuesdays with a Twist
Anyonita Nibbles: Tasty Tuesdays
My Pinterventures: Tasty Tuesdays
Far From Normal: Wake Up Wednesday
Buns In My Oven: What's Cookin' Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Turnips 2 Tangerines: Four Seasons Blog Hop

Breakfast Rellenos Tacos

Chili Rellenos Tacos are not just for dinner any more! This morning I was doing a little experimenting with leftover grilled poblano peppers. It turned out so good I stopped munching and went to get the camera. See the bite missing from the taco screen left? These photos come to you mid-munch. The cheesy eggs in the smoky poblano is amazing! I love the fresh tomato, green onion and cilantro garnish too. You almost don't need the sour cream if the eggs are cooked moist but I love the tang and cooling effect it has on the pepper. This is a recipe I will keep experimenting with. I think there are so many more additions that would be good too. Bacon? Sausage? Re-fried beans? A squeeze of lime? The possibilities are endless. I think next time a see nice poblanos I will buy enough to cover the grill. You know grill a bunch! Create a stockpile of grilled poblanos for future tacos. I think that is a great idea, how about you? Chili Rellenos Tacos for breakfast, lunch and dinner. Chili Rellenos Tacos for all!

Breakfast Chili Rellenos Tacos

Serves 1

Ingredients

2 small flour tortillas
1 poblano pepper

1 tsp butter
2 eggs
a stem or 2 of cilantro, chopped
a dash or 2 of Choula hot sauce
sprinkle of black pepper

1 slice 2% sharp american cheese, chopped
1 slice tomato, halved
2 tsp. light sour cream
1 green onion top, sliced

Directions

To grill the poblano: Pre-heat grill to medium-high heat for 10 minutes. Place poblano on the grill. Grill for five minutes on each side on medium high heat. Remove poblano and cover with plastic wrap. When poblano is cool enough to touch, peel off the skin of the poblano. Cut poblano in half from stem to tip, remove seeds, stem and veins being careful not to split open the sides of the pepper. 

To prepare eggs: In a small bowl whisk eggs with hot sauce, some cilantro and black pepper. Heat pan over medium heat, add butter. When butter has melted add egg mixture and cheese. Cook stirring and folding until softly set, remove from heat.

To assemble the taco: Place tortillas on a plate, place a poblano half on each tortilla. Warm in the microwave 30 seconds on high. Fill each poblano with 1/2 of the scrambled eggs, top with half a tomato slice, 1 tsp. of sour cream, green onions and more cilantro. Fold tortilla around poblano and serve.

Are you reading this too late for Breakfast? 

Try these other recipes for Chili Rellenos Tacos:

Click here for the original Chili Rellenos Tacos (beef and chicken) recipe.

Click here for the Shrimp Chili Rellenos Tacos recipe.

Click here for the Mushroom Chili Rellenos Tacos recipe.

Linking to:

Ms. enPlace: See Ya in the Gumbo
Stone Cottage Adventures: Tuesdays with a Twist
Anyonita Nibbles: Tasty Tuesdays
My Pinterventures: Tasty Tuesdays
Far From Normal: Wake Up Wednesday
Buns In My Oven: What's Cookin' Wednesday

Miz Helen's Country Cottage: Full Plate Thursday
Turnips 2 Tangerines: Four Seasons Blog Hop
Lazy Gastronome: Taco Tuesday

Recipe Review: Cauliflower Tabouli

Last night I made dinner and brought it to Mom and Dad's. Dear sister met me there and we all sat down to a dinner of Roasted Chicken in a Bundt Pan, Yellow Rice and this Cauliflower Tabouli. It was amazing! I am so excited to find this recipe. It was in the latest Food Network Magazine. It made a ton of Tabouli. I know it serves at least 6 to 8, maybe more. I love that it is all veggies. I could snack on it all day long. I plan to reduce the olive oil a little bit next time, just to reduce the fat a little. Or I might add a cucumber too. I bet it would be a great addition. I think I just have to keep this in the frig all summer long. So delicious, fresh and good for you!

Cauliflower Tabouli

Grate 1 head cauliflower into grain-size pieces with a box grater. Toss with 3 diced plum tomatoes, 2 bunches chopped parsley, 2 cups shredded romaine lettuce, 4 chopped scallions, 1/4 cup lemon juice, 1/2 cup olive oil and 1/4 cup chopped mint in a large bowl. Season with salt and pepper (I used my Spiced Salt Grinder).

Yogurt Pie

Recently I made a Banana Split Yogurt Pie for Mother's Day. It was an embellishment of a family recipe we have been making for years. I don't know where the recipe came from, but I do know we made it a lot. It was another recipe I remember making to help Mom out. I asked dear sister which flavors she remembered making most often. We both agreed orange, cherry and peach seemed to be most popular. Today Mom makes lemon frequently and sometimes lime. She uses a jar of lemon curd instead of the fruit. It is so creamy very similar to a lemon ice box pie. The possible combinations are endless. Especially with all the yogurt flavors out there. So I wrote the recipe pretty generic and have included some possible combinations.

Growing up we used full fat yogurt and whipped topping. Today I use light ingredients. The only difference I have noticed it that is freezes a little harder. So take it out of the freezer a little ahead of serving. If you forget, no worries serve it with a fork rather than a spoon it helps cut through the frozen pie. In my experience Greek yogurt works too. So go nuts! Be sure to come back and share your flavor creations.

Tried and True Flavor Combinations

Black Cherry Yogurt + Fresh Bing Cherries

Peach Yogurt + can or fresh Peaches

Lemon Chiffon Yogurt + Lemon Curd

Key Lime Pie Yogurt + Lime Curd

Blueberry Yogurt + Fresh Blueberries

Vanilla Yogurt + Bananas, Strawberries, Pineapple and Hot Fudge

Below are photos I took of Orange Creme Yogurt + Mandarin Oranges.
It is light, cool and creamy. A delicious dessert for summer.

Yogurt Pie
Serves 6

Ingredients

2 cartons of yogurt

1 cup fresh or can fruit

8 oz. light whipped topping, thawed

1 prepared graham cracker pie crust

Directions

Place yogurt in a mixing bowl, fold fruit into yogurt. Add an equal amount of whipped topping (about 1-1/2 cups or half of the carton) gently fold whipped topping into yogurt and fruit mixture. Pour into pie crust and spread evenly. Place pie in the freezer and freeze solid. When frozen, spread the top with the remaining whipped topping, and garnish with additional fruit.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Stone Cottage Adventures: Tuesdays with a Twist
Anyonita Nibbles: Tasty Tuesdays
My Pinterventures: Tasty Tuesdays
Far From Normal: Wake Up Wednesday
Buns In My Oven: What's Cookin' Wednesday
Carole's Chatter: Food on Friday: Oranges, Mandarins & Grapefruit

Love Bake Good Cakes: The Ultimate List of Ice Cream, Frozen Yogurt and Milkshakes

Banana Split Yogurt Pie

Our family has been making frozen yogurt pies for years. I will share the basic recipe and variations in a future post. But for Mother's Day I decided to get creative. I made a Banana Split Yogurt Pie. I faintly remember trips to a Diary Queen or a similar place in the neighborhood to bring back Banana Splits for the family. I remember holding the splits and trying not to let the melting ice cream run all over the place. This pie has all that flavor but is so much neater. The fruit is suspended, frozen in a mix of vanilla Greek yogurt and cool whip. Using fresh strawberries and can pineapple is much healthier than all the sugary preserves and syrups. It still tastes decadent with a layer of chocolate fudge hiding under the cool whip topping. I didn't forget the nuts and cherries. There is a stemmed cherry for each piece. This pie is refreshing, light and delicious. The family was impressed with how much it tastes like a banana split. This experiment is a keeper.

Banana Split Yogurt Pie
Serves 6

Ingredients

2 cartons of light vanilla Greek yogurt

1/3 cup sliced banana

1/3 cup sliced Strawberries

1/3 cup crushed pineapple, drained well

8 oz. light whipped topping, thawed

1 prepared graham cracker pie crust

Hot fudge topping

Chopped walnuts, almonds or pecans

6 Maraschino cherries on the stem

Directions

Place yogurt in a mixing bowl, fold fruit into yogurt. Add an equal amount of whipped topping (about 1-1/2 cups or half of the carton) gently fold whipped topping into yogurt and fruit mixture. Pour into pie crust and spread evenly. Place pie in the freezer and freeze solid. When frozen, spread the top with a thin layer of hot fudge, the remaining whipped topping, chopped nuts and garnish with cherries.

Linking to:
Ms. enPlace: See Ya in the Gumbo
The Tumbleweed Contessa: What'd You Do This Weekend?
Jam Hands: Recipe Sharing Monday
Mary's Kitchen: Tuesdays with a Twist
Dizzy Busy & Hungry: Wine'd Down Wednesday
Family Home and Life: Wow Us Wednesday
Bun In My Oven: What's Cookin' Wednesday
Wonderful Wednesday Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday
Turnips 2 Tangerines: Four Seasons Blog Hop
Horrific Knits: Inspired Weekends
My Turn For Us: Freedom Fridays with All My Bloggy Friends
Creative K Kids: Tasty Tuesdays
Love Bake Good Cakes: The Ultimate List of Ice Cream, Frozen Yogurt and Milkshakes
Carole's Chatter: Food on Friday - Pineapple

Mother's Day and Goat Cheese Drop Biscuits

Happy Mother's Day to all the woman who are mothers or who care for someone as if they were their mother. You are special woman and I hope you had a wonderful day. We had a lovely evening today. I brought a couple of salads and a dessert over to Mom and Dad's. Then baked some heavenly biscuits once I got there. Everything was delicious but the biscuits! WOW! Here is more about our Mother's Day salad plate.

Mother's Day 2014

Avocado Chicken Salad

Strawberry Cucumber Salad

Goat Cheese Drop Biscuits

Banana Split Yogurt Pie

I am some what obsessed with this first recipe. My friend sent me the pin Avocado Chicken Salad on Pinterest. We were suppose to get together and have a cook day and make this recipe. Well ... I happened to have everything to make the recipe so I had to make it. It is so amazing! Like guacamole dressed chicken salad. I used Rachael Ray's poached chicken, so moist. I just knew Mom would love it, so it had to go on her Mother's Day salad plate. Go see Jadah at Salted Paleo for the 

Avocado Chicken Salad recipe.

The next salad is also a Pinterest discovery. I love combining fruit and vegetables in a salad. The cucumber and strawberries are wonderful together. And the orange, basil and mint takes it over the top. Go see Rebecca at mamaguru for the 

Strawberry Cucumber Salad recipe. 

Did you see the cute orange cup I put it in? Well I have to thank Sherry at Jazzy Gourmet for her tutorial. Her video made it really easy to make a Orange Cup.

Okay now for the surprise of the evening. I really had no idea when I decided to add goat cheese to our family Drop Biscuits recipe it would be so amazing! They were so fluffy and moist. Then there was the cheese! Both the goat cheese and the Parmesan was so delicious. I will definitely be making these biscuits again. You must try it. They are worthy of being at your next dinner party.

Goat Cheese Drop Biscuits

Makes 8 large biscuits

Ingredients

2 cups all-purpose flour

3 tsp baking powder

1 tsp salt

2 oz. garlic and herb goat cheese, crumbled

1/3 cup vegetable oil

2/3 cup milk

2 Tbsp. butter, melted

Parmesan cheese, grated

Directions

Preheat oven to 450 degrees.

Whisk together flour, baking powder and salt. Add goat cheese stir to coat with flour mixture. Add oil and milk. Stir until just combined. Drop large spoonfuls on ungreased baking sheet. Bake 12 minutes until golden brown. Remove from oven and brush with melted butter. Sprinkle with grated Parmesan and serve hot.

And last but not least dessert.

Click here for more about this 

Banana Split Yogurt Pie

Linking to:

Ms. enPlace: See Ya in the Gumbo
The Tumbleweed Contessa: What'd You Do This Weekend?

Jam Hands: Recipe Sharing Monday
Mary's Kitchen: Tuesdays with a Twist
Family Home and Life: Wow Us Wednesday
Bun In My Oven: What's Cookin' Wednesday
Wonderful Wednesday Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday
Turnips 2 Tangerines: Four Seasons Blog Hop
Horrific Knits: Inspired Weekends
My Turn For Us: Freedom Fridays with All My Bloggy Friends

Cilantro Lime Turkey Burgers

Do you know what is missing from these burgers? AVOCADO!!!! I am so disappointed, maybe even mad? I bought a bag of avocados this week and only 2 out of 6 were edible. I cut open the last two trying to find one for these burgers and both were black inside. I was ready to just eat and forget the post but pressed on with photos. I am so glad I did because the truth be known, it doesn't matter what the toppings are the burger is the star. This is the second time I have made these burgers, and the lime zest is what makes it a Fiesta in your mouth. The turkey and lime combo is fresh, bright and flavorful. The mayo even the little bit used keeps them so moist. Don't get me wrong the avocado is so delicious with this burger. It is the creamy component, but I found it was still delicious without it. The burger has so much flavor it could easily adapt to Mexican, Thai or Vietnamese toppings and flavors. Dear sister thought they were amazing and it was her idea to try some Thai toppings next time. She is just crazy for Thai Style Peanut Dipping Sauce and we plan to try it with these Turkey burgers real soon. The good news is they reheat well. So you could have them with avocado and pico tonight and Thai style tomorrow. I hope you try it and enjoy it as much as we did.

Cilantro Lime Turkey Burgers

Makes 4 servings

Ingredients

20 oz. ground turkey (93% lean)

Zest of 1 lime

1 Tbsp. light mayonnaise

1 Tbsp. cilantro, finely chopped

Kosher salt, black and red pepper, to taste

Olive oil

8 slices of pepper jack (or colby jack) cheese

1 Avocado, peeled and sliced

3/8 cup Pico de Gallo (click here for recipe)

4 Lettuce leaves

4 Hamburger Buns

Directions

Preheat grill to medium-high heat. Combine first 5 ingredients gently. Shape mixture into 4 patties, making the patties thinner in the middle then the edge. Coat hands in a little olive oil and rub on the outside of each patty.

Grill, covered with grill lid, 6 to 7 minutes. Flip burger and grill covered for another 4 minutes. Top each burger with 2 slices. Continue to cook 2 minutes until cooked through and cheese is melted. Place hamburger buns on the top rack of the grill to toast while cheese is melting. Serve on hamburger buns with sliced avocado, lettuce and Pico de Gallo.

Linking to:
Ms. enPlace: See Ya in the Gumbo
The Tumbleweed Contessa: What'd You Do This Weekend?
Jam Hands: Recipe Sharing Monday
Mary's Kitchen: Tuesdays with a Twist
Family Home and Life: Wow Us Wednesday
Bun In My Oven: What's Cookin' Wednesday
Wonderful Wednesday Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday
Turnips 2 Tangerines: Four Seasons Blog Hop
Horrific Knits: Inspired Weekends
My Turn For Us: Freedom Fridays with All My Bloggy Friends
Carole's Chatter: Food on Friday - Coriander, chervil & chives

Sacramento Taco Soup

I am not sure of the original origin of this recipe. I have seen it printed in both a Weight Watchers and a Southern Living cookbook. I found it on a WW recipe review board years ago. It is a very delicious soup recipe, I see why it gets so much attention. The key to this recipe is the green taco sauce. It is what makes this soup so different. I think it echos the green chilies and adds a bright tartness. I love that there are so few ingredients and very little chopping. Sometimes I don't even chop. I use kitchen shears and snip the green onion and cilantro right into the bowl. Delicious and easy, you can't beat that.

Sacramento Taco Soup

Serves 8 (1 cup servings)

Ingredients

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
    ~ (or 12 oz. pre-cooked chicken, cut into bite-size pieces) ~

2 (14.5 oz.) cans diced tomatoes, undrained

4 cups fat-free low sodium chicken broth

1 (4.5 oz.) can chopped green chilies, undrained

1/4 tsp. kosher salt

4 (6-inch) corn tortillas, halved

1/2 cup green onions, chopped

1/2 cup Monterrey Jack cheese, shredded

1/4 cup chopped fresh cilantro

1/4 cup green taco sauce

Directions

Combine first 5 ingredients in a large saucepan; bring to a boil. Reduce heat and simmer, uncovered, 30 minutes (If using pre-cooked chicken, add in the last 15 minutes of cooking time).

Tear each tortilla half into 1-inch pieces; place 1 tortilla half in each of 8 soup bowls. Ladle soup into bowls; top each with 1 Tbsp. green onions, 1 Tbsp. cheese, 1-1/2 tsp. cilantro and 1-1/2 tsp. green taco sauce. 

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
The Chicken Chick: Clever Chicks Blog Hop
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
The Tumbleweed Contessa: What'd You Do This Weekend
Stone Cottage Adventures: Tuesdays with a Twist
Anyonita Nibbles: Tasty Tuesdays
Buns In My Oven: What's Cookin' Wednesday
Family Home and Life: Wow Us Wednesday
Turnips 2 Tangerines: Four Seasons Blog Hop
My Turn for Us: Freedom Fridays with All My Bloggy Friends

Mexican Egg Thingy

Have you heard of the Sunday Eggy Thing? It is a breakfast for dinner creation that Dr. Phil made on Rachael Ray. It is so delicious! Basically it is a flour tortilla fried in olive oil, seasoned with salt, topped with fried eggs and soy sauce. The description doesn't do it justice because the technique fuses the ingredients into the Eggy Thing. You have to watch the video, you will totally get it then. I confess I never can remember the name of this unusual dish. In my house it is known as a "Egg Thingy". Sorry Dr. Phil. I also make a smaller version. Mine is a fajita size tortilla and only one egg. I love the soy sauce with the rich egg yolk! The crispy tortilla is amazing too. A must try.

This morning I went rogue and invented my own Mexican "Egg Thingy". I still had a scoop of Guacamole left from yesterday's Chef Salad Al Carbon. So I thought I had to put it to good use. I am going through an avocado and Sriracha phase. They are delicious together on toast. But I didn't have bread, all I had was flour tortillas. Light bulb! I will make an Egg Thingy and top it with guacamole! Such a great idea. It was de-li-cious! I skipped the soy sauce and drizzled the thingy with Sriracha. SO GOOD! Not something you want to serve your sweetie for a early breakfast. It is probably a little too savory and spicy for 6:00 am (inside joke). But it is perfect for brunch or breakfast for dinner. I will be making this again real soon.

Mexican Egg Thingy
Serves 1

Ingredients

Olive oil
1 - 6" flour tortilla
1 large egg
Kosher salt
Sriracha chili sauce
Guacamole (click here for recipe)

Directions

Drizzle olive oil in a large nonstick skillet over medium-high heat. Once hot, put a tortilla into the pan and heat for a few seconds. Crack the egg on top of the tortilla. Let the egg cook on top of the tortilla for a minute or two just until eggs start to set. When the tortilla is brown underneath, flip the tortilla over with a spatula and cook the egg on the other side for another minute. While cooking, sprinkle with a dash of salt. Once cooked, remove to a plate and serve egg side up with a drizzle of Sriracha and a scoop of guacamole.

Linking to:
The Chicken Chick: Clever Chicks Blog Hop
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
Horrific Knits: Inspired Weekends
The Tumbleweed Contessa: What'd You Do This Weekend
Stone Cottage Adventures: Tuesdays with a Twist
Anyonita Nibbles: Tasty Tuesdays
Dizzy Busy & Hungry: Wine'd Down Wednesday
Family Home and Life: Wow Us Wednesday
Turnips 2 Tangerines: Four Seasons Blog Hop
My Turn for Us: Freedom Fridays with All My Bloggy Friends

Chef Salad Al Carbon

One of my favorite salads at a Mexican restaurant I use to frequent is the Chef Salad Al Carbon. I ordered it so often when I worked downtown that one of the waitresses would say "The usual?" Embarrassed! Well sort of, it really is a great salad. A delicious Mexican twist on a chef's salad with all the flavor of Tacos Al Carbon. The recipe is really simple; a green salad topped with tomatoes, cheese, hard-boiled eggs, grilled steak or chicken, sour cream and guacamole. They serve house dressing on the side. Sometimes I used the dressing and sometimes I would use salsa. Today since I had fresh Guacamole on hand, I decided to make it at home. It was easy and delicious. The only thing I need practice on is getting the crusty exterior on the steak with a medium rare interior. I think this steak was a little thin today. Practice makes perfect right? Let me know if you have any grilling tips. I will be happy to use them next time.

Chef Salad Al Carbon

Serves 2

Ingredients

For marinade:

Sazon (click here for recipe)

2 tsp. lime juice

1 tsp. light soy sauce

1 tsp. Worcestershire sauce

1 or 2 drops Cholula hot sauce

1 petite sirloin steak (or boneless skinless chicken breast)

For Salad:

Grilled steak (or chicken)

1-1/2 heads of romaine lettuce, torn

1 tomato, chopped

2 Hard-boiled eggs, cut into quarters

2% sharp cheddar cheese, grated in large shreds

Salt and pepper, to taste

1/4 cup light sour cream

1/4 cup Guacamole (click here for recipe)

1/4 cup Creamy Mexican Dressing (click here for recipe)

Directions

Season both sides of steak (or chicken) with Sazon seasoning. Place in a Ziploc bag with lime juice, soy sauce, Worcestershire sauce and hot sauce. Remove as much air as possible from bag and zip close. Place in the refrigerator to marinate 20 to 30 minutes.

Place two eggs in a sauce pan cover with water. Bring to a boil over high heat, when water begins to boil turn off the heat and set timer for 10 minutes. Drain and fill half way with water, cover with ice and set aside to cool. Peel eggs and slice into quarters.

Preheat grill for 10 minutes at high. Place steak on grill and grill for 4 minutes. Flip and finish cooking for 2 minutes (If using chicken or another cut of beef adjust cooking time). Remove from grill and let rest for 5 minutes. Slice into 3/4” cubes.

To build a salad start with half of the lettuce, tomatoes, and cheese. Place four egg quarters along the edges of salad; season with salt and pepper. Top with half of the steak (or chicken), garnish with a scoop of sour cream and guacamole. Place dressing in a ramekin on one side of the plate.

Linking to:
The Chicken Chick: Clever Chicks Blog Hop
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
Horrific Knits: Inspired Weekends
The Tumbleweed Contessa: What'd You Do This Weekend
Stone Cottage Adventures: Tuesdays with a Twist
Buns In My Oven: What's Cookin' Wednesday
Family Home and Life: Wow Us Wednesday
Turnips 2 Tangerines: Four Seasons Blog Hop
Carole's Chatter: Food on Fridays - Salads
My Pinterventures: Summer Salads Party

Guacamole

Cinco de Mayo is just days away. Do you have a dip for your tortilla chips? How about Guacamole? This is how I have been making guacamole lately. I use all the usual ingredients; ripe avocado, tomato, onion, garlic, lime juice and cilantro. But instead of fresh jalapeno I use pickled jalapeno. This way I can put in just enough to match my mood. Plus pickled jalapenos usually have a very consistent heat level. You just never know how hot a fresh jalapeno pepper will be. This guacamole is delicious as a dip for tortilla chips. It is also great on tacos, nachos, salads or any Mexican dish. If you press plastic wrap on to the surface of the guacamole it will stay nice and green. The lime juice helps too. So you can make it a little ahead if you need to. I hope there is a Cinco de Mayo celebration in your future and this recipe will come in handy. Have some fun for me!

Guacamole

Makes about 1-1/2 to 2 cups

Ingredients

1 garlic clove, minced

2 Tbsp. red onion, finely chopped

1 Tbsp. pickled jalapeno, minced

1 Roma tomato, chopped

2 medium large avocados

Juice of 1 lime

2 Tbsp. cilantro, roughly chopped

Kosher salt, black pepper and red pepper flakes, to taste

Directions

Combine all ingredients in a medium sized bowl. Stir to combine mashing some of the avocado with a fork. Press plastic wrap on to the surface of the guacamole so that there are no air pockets. This helps prevent browning. Chill in the refrigerator until ready to serve. Serve with tortilla chips, or as a topping for tacos or any other Mexican dish.

Want more dips for your chips?

Check out these recipes for your Cinco de Mayo Celebration.

Pico de Gallo

Cilantro Lime Salsa

Hot and Smoky Salsa

Hot Sauce

Pineapple Pico de Gallo

Tomatillo and Avocado Salsa

Garlic Lover's Hot Sauce

You want those chips to be a meal?

Check out these Nacho ideas.

Grilled Shrimp Nachos

Breakfast Nachos

Linking to:

Horrific Knits: Inspired Weekends

The Tumbleweed Contessa: What'd You Do This Weekend

Stone Cottage Adventures: Tuesdays with a Twist

Anyonita Nibbles: Tasty Tuesdays

Buns In My Oven: What's Cookin' Wednesday