bacon apple raspberry vinaigrette salad

2-3 romaine hearts, shredded
1-2 apples, chopped
1 pkg bacon, cooked and chopped
1 pkg walnuts
1 pkg feta cheese

Dressing:
1 C sugar
1 tsp salt
1 tsp dry mustard
1/2 C red wine vinegar
1/2 small red onion
1/2 C olive oil
1 tsp poppy seeds

Combine sugar, salt, mustard, vinegar and red onion in a blender and blend until smooth.  Slowly add in oil while blender is running.  Stir in poppy seeds. 

balsamic roasted carrots

1 small bag baby carrots
1/4 C extra virgin olive oil, divided
1 T balsamic vinegar
1/2 tsp salt
1/4 tsp freshly ground black pepper

Preheat oven to 450.  In a roasting pan, combine the carrots, 2 T olive oil, vinegar, salt and pepper.  Toss to coat.  Roast for 20 - 25 minutes, tossing occasionally, until lightly caramelized and tender but still firm.  Drizzle with the remaining oil.

tomato, mozzarella and basil bruschetta

1 (32 oz) can whole tomatoes, drained
1 C fresh basil leaves, washed and spun dry
4 T extra-virgin olive oil
6 cloves garlic, peeled (divided)
kosher salt and freshly ground pepper
2 large baguettes, sliced 1-inch thick
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Preheat oven to 375.

In the bowl of a food processor, add drained tomatoes, basil, olive oil and 2 cloves garlic.  Pulse until smooth, but somewhat chunky.  Season with salt and pepper.

On a baking sheet, line up baguette slices.  Toast in oven for about 3 minutes or until light golden brown.  Working quickly, rub remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top.  Place bread back in oven and melt cheese slightly, about 45 seconds.  Remove from oven and spread one T of the tomato mixture on each piece.

Grilled Tilapia with Strawberry Salsa

For the salsa:
7-8 strawberries, diced
1/2 red bell pepper, diced
2 T minced red onion
1 T chopped fresh cilantro
1 jalapeno pepper, seeded and minced (optional)
2 T lime juice
1 T lemon juice
salt and pepper to taste

Combine the strawberries, red bell pepper, red onion, cilantro and jalapeno pepper in a bowl.  Add the lime juice and lemon juice, and toss well.  Season to taste with salt and pepper, and refrigerate until ready to serve.

For the tilapia:

1/3 C extra-virgin olive oil
1 T lemon juice
1 T minced fresh parsley
1 clove garlic, minced
1 tsp dried basil
1 tsp ground black pepper
1/2 tsp salt
2 (6oz) tilapia fillets

Whisk together all ingredients minus tilapia and pour into a resealable plastic bag.  Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag.  Marinade in the fridge for 1 hour.

Preheat an outdoor grill for medium-high heat and lightly oil grate.

Remove the tilapia from the marinade and shake off excess.  Discard the remaining marinade.  Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork - about 3-4 minutes per side depending on thickness.  Serve the tilapia topped with strawberry salsa.

cilantro dressing

Yield: 3-4 cups  **I halve the recipe**

1 package Hidden Valley Ranch Dressing mix
1 C Best Foods Mayonnaise
1 C milk
2 tomatillos
1/2 bunch cilantro
1 clove garlic
1 lime, juiced
pinch red pepper flakes
1 T sugar

(A tomatillo is a green tomato-look-a-like and can be purchased at any grocery store. They are usually in the refrigerated produce section up on the top shelf.)

1. Place your milk, mayo, and ranch packet in a blender.
2. Take the husks off your tomatillos and cut them into quarters.
3. Peel your garlic and chop up your cilantro just a bit. You don't have to make things too tiny. The blender is going to do most of the work for you.
4. Add the tomatillos, cilantro, and garlic to the blender. Squeeze your lime juice into the blender as well.
5. Add the sugar and pinch of red pepper flakes. Cover your blender and let the old girl do her work. (That means blend it for about 2 minutes, folks.) Enjoy!

(Great with Sweet Cafe Rio Pork and Cilantro Lime Rice)

From Jamie Cooks it Up!

cilantro lime rice

Yield: about 4 C cooked rice
Time: 45 minutes start to finish

2 C uncooked rice
1 T butter
2 cloves garlic minced
4 chicken bullion cubes
1 t lime zest
4 C water
2 T lime juice
1 T sugar
3 T fresh cilantro, chopped

1. In a large skillet combine rice, butter, garlic, lime zest, bullion cubes, and water. Bring to a boil and stir well.
2. Reduce heat to low. Cover and simmer for 20-30 minutes.
3. In a small bowl combine lime juice, sugar, and cilantro. Pour over the top of the hot cooked rice, and stir to incorporate. ENJOY!

(Great with Cafe Rio Sweet Pork and Cilantro Dressing)

From Jamie Cooks it Up!

sweet cafe rio pork

Sooo good! Serve with Cilantro Lime Rice and Cilantro Lime Dressing. You won't be disappointed!

Time: 5-8 hours slow cooking
Yield: 8 servings

1 3 lb pork loin roast (be sure the roast is completely thawed)
1 16 oz jar salsa (2 C salsa)
1 can green chilies
½ C brown sugar
1 can black beans, undrained

Tortillas
Cheese
Lettuce
Tomato
Onions
Guacamole
Sour Cream
Cilantro Lime Rice
Cilantro Dressing

1. In the bottom of a large crock pot mix salsa, green chilies, brown sugar, and black beans.
2. Add the pork roast and cook on high for 4 hours or on low for 7 hours.
3. Take the meat out of the crock pot and shred it up with a fork.
4. Return meat to the crock pot and cook 1 more hour.
5. Serve on tortillas with your choice of toppings.

From Jamie Cooks It Up

southwestern chopped chicken salad

4 dinner-sized salads

  Ingredients

for the salad:
• 2 cups shredded chicken
• 1 green bell pepper, diced
• 1 can black beans, rinsed
• 1 can sweet yellow corn (or 1 cup frozen corn, thawed)
• 2 roma tomatoes, diced
• 4 green onions, sliced
• 1 head ice berg lettuce, washed and chopped
• 1/4 cup cilantro, chopped
• 2 ripe avocados, diced
• 1 cup crushed tortilla chips
 
for the dressing:
• 1/2 cup mayonnaise
• 2/3 cup Greek yogurt
• 1 tbsp ranch seasoning
• 1 tbsp taco seasoning

Directions

1. In a large bowl, combine all salad ingredients together, excluding the tortilla chips.
2. In a small bowl stir all dressing ingredients together.
3. Pour dressing over salad, starting with about half of the dressing.
4. Toss to combine, then gradually add more dressing until it is dressed to your liking.
5. Top with tortilla chips. Enjoy!

recipe found here