Southwest Salad Dressing

1/4 c. mayonnaise
1/4 c. sour cream
2 tsp. lime juice
1 tsp. sugar
1 tsp. fresh cilantro, minced
1/2 tsp. white vinegar
1/2 tsp. paprika
1/2 tsp. water
1/4 tsp. kosher salt
1/4 tsp. garlic powder
1/8 tsp. chili powder
1/4 tsp. coriander
1/4 tsp. Tabasco chipotle sauce
pinch dried thyme
pinch cumin

Combine all the ingredients in a bowl. Mix well. Cover and chill in the fridge for an hour before serving over whatever salad fixings you want. I used lettuce, corn, black beans, avocado, black olives, and crushed up tortilla chips. Enjoy!

Here's a link to the recipe I adapted: http://www.topsecretrecipes.com/Subway-Chipotle-Southwest-Sauce-Copycat-Recipe.html

Avocado Egg Rolls with Dipping Sauce

So amazing and fairly easy to make. This recipe is for 3 egg rolls, but is easily doubled.

Dipping sauce ingredients

Egg Rolls:
1 large avocado or 1 1/2 medium avocados
1 Tbsp. sun-dried tomatoes in oil
1 tsp. cilantro, chopped
1/8 tsp. salt
3 egg roll wraps
1 egg, slightly whipped
oil for frying

Dipping Sauce:
1/8 tsp. white vinegar

Dipping sauce pureed

1/2 tsp. balsamic vinegar
1/4 c. honey
1/4 c. cashews, chopped
1/3 c. cilantro
2 green onions
1 garlic clove
1/2 Tbsp. sugar
1/2 tsp. pepper
1/2 tsp. cumin
1/8 c. olive oil

To make the dipping sauce: In a bowl, mix together the vinegars and honey. Heat for 1 minute in the microwave.

Pour this mixture and all other dipping sauce ingredients except the olive oil into a food processor. Puree. Pour into a bowl and add the olive oil. Stir and refrigerate.

Egg rolls frying

To make the egg rolls: In a bowl, stir together the avocado, tomatoes, cilantro, and salt together.

Add 1/3 of the mixture onto the center of each egg roll wrapper.

Position the wrapper so the corner is pointing toward you. Fold the bottom corner up over the filling. Fold remaining corners up over the filling, brushing the corners with egg to secure in place. Roll up from the bottom, folding the top corner over all. Seal with egg and repeat for remaining wrappers. 

Ready to eat!

Fry egg rolls for 3-5 minutes in oil over medium high heat. Fry until golden brown.

Serve with dipping sauce.

We'll be making this recipe again and again. It's so good.

Here's a link to the original recipe: http://lilluna.com/cheesecake-factory-avocado-egg-rolls/

Thai Peanut Sauce

1 1/2 c. creamy peanut butter
3/4 c. coconut milk
3 Tbsp. water
3 Tbsp. lime juice
3 Tbsp. soy sauce
1 Tbsp. fish sauce
dash of red pepper flakes
1 Tbsp. ginger root, minced
3 cloves garlic, minced
1/4 c. cilantro, chopped

In a saucepan, over very low heat, mix all the ingredients except the cilantro. Keep over low heat for 45-60 minutes, stirring occasionally. Mix in the cilantro just before serving. Serve warm.

Here's a link to the recipe I adapted: http://allrecipes.com/recipe/the-best-thai-peanut-sauce/

Egg Drop Soup

1 Tbsp. canola oil
2 Tbsp. garlic clove, minced
2 tsp. fresh ginger, minced
1/2 can water chestnuts, finely chopped

16 c. chicken broth
2 Tbsp. soy sauce
1/2 tsp. kosher salt
Lots of black pepper
3/4 tsp. cornstarch
1/2 c. cold water
4 green onions, chopped fine
1/4 c. cilantro, chopped fine
6 large eggs, whisked

Add oil to large stock pot over medium high heat. Stir in garlic, ginger, and chestnuts until fragrant, about 1 minute. Add the chicken stock, soy sauce, salt, and pepper. Simmer for 10 minutes. I added the cilantro at this step because I prefer to give it time to cook in. The original recipe adds it at the end.

Mix together the cornstarch and cold water. Whisk thoroughly. Pour a teaspoon or so of the cornstarch mix into the whisked eggs. Add half of the remaining mix to the soup and stir in. Cook for 2 minutes. Add more of the cornstarch mix if desired. Cook additional 5 minutes until thickened completely.

Turn the heat off and gently pour the eggs in a thin stream around the pot. Do not stir. Allow to cook undisturbed for 3-4 minutes and then gently stir in the cilantro (if you haven't already added it) and green onions. Serve. Makes 16 servings

Adapted from Doriola's Soups and More Cookbook

Avocado & Artichoke Pasta Salad in a Cilantro Lime Vinaigrette

2 c. pasta, uncooked
1 avocado, chopped into bite sized pieces
2 roma tomatoes (Next time I might just leave them out)
14 oz. jar of artichoke hearts, chopped
1 lime, zest and juice + a little more bottled lime juice
1 Tbsp cilantro, chopped
1/4 c. Romano or Parmesan cheese, shredded
1/4 c. vegetable oil
1/2 tsp. kosher salt
1/2 tsp. black pepper (at least)

Cook pasta according to package directions, rinse, and cool. When the pasta is cooled, add all ingredients to a large bowl. Mix well. Refrigerate. Serve chilled.

Here is a link to the original recipe I adapted: http://carriesexperimentalkitchen.blogspot.com/2011/09/avocado-artichoke-pasta-salad-in.html

This is a double recipe picture

Chicken Fajita Marinade

Juice of 6 limes
6 Tbsp. olive oil
3 Tbsp. red wine vinegar
Couple dashes of Worcestershire sauce
1 tsp. crushed red pepper flakes
2 tsp. oregano
1 tsp. basil
salt and pepper to taste
1 tsp. cumin
2 cloves of garlic, pressed
cilantro to taste

Mix all the ingredients in a big bowl. Add your raw chicken slices. Cover and store in the fridge for at least an hour.

Recipe courtesy of Lyn Troxell

Cilantro-Lime Spice Grilled Cheese

2 slices of bread
butter, salted
1 Tbsp. sour cream

1/4 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. cumin
large dash of coriander
1 tsp. cilantro
1/4 tsp. lime juice
dash of chipotle tabasco sauce
4 slices pepperjack cheese
1 Tbsp. swiss cheese, shredded
1/4 of an avocado, thinly sliced

Butter one side of each slice of bread. Set aside. Mix together the sour cream, seasonings, cilantro, lime, and chipotle in a small bowl. Spread on one slice of bread (not the side with butter on it!). Put that slice of bread butter-side down in a skillet over low heat. Layer the pepperjack on top of the sour cream mixture. Sprinkle the swiss on top of the pepperjack. Put the avocado slices on top of the cheese. Top with the second slice of bread (butter-side up!). After several minutes, flip the sandwich. Cook until both sides are golden brown and the cheese is melted throughout. Enjoy!

Previously on the Tillamook Cheese Factory Cafe menu! 3rd place winner of the Tillamook Cheese Factory 1st annual Grilled Cheese Cook-Off!

White Chili

This is absolutely one of my all-time favorite things to make (and eat).

1 Tbsp. vegetable oil
1 large onion, chopped
4 cloves garlic, finely chopped (at least 4, but you can add more!)
3-4 c. chicken broth or 3-4 cubes bouillon (it depends on how soupy you want your chili)
2 Tbsp fresh cilantro, chopped
2 Tbsp lime juice
1 tsp. ground cumin (so, I probably add more like 5 tsp, but go by what tastes good to you)
1/2 tsp. dried oregano
1/4 tsp chipotle tabasco
1/4 tsp salt
1/2 tsp ground coriander
black pepper to taste (I use a lot!)
1 can (11oz) whole kernel corn, drained
1 can (15oz) great northern beans, drained
1 can (15oz) butter beans, drained
2 c. chicken breast chopped and cooked (I usually cook the chicken with the same spices I put in the chili)
pepperjack cheese (optional)
tortilla chips (optional)

Onion, garlic, cilantro in oil

Chili with all the ingredients minus chicken

Heat oil in pan over medium heat. Cook onion and garlic in oil (I add the garlic a few minutes after the onion), stirring occasionally, until onion is tender. Stir in remaining ingredients except chicken. Heat to boiling. Reduce heat. Simmer uncovered 20 minutes (while it's simmering, I occasionally taste it to see how the spices are blending, and I'll usually add some more until it tastes like what I want). Stir in chicken; simmer until hot. Serve with shredded cheese, tortilla chips, sliced avocado, etc.

Chili with chicken

Ready to serve!

Adapted from Betty Crocker's Cookbook