Southwest Salad with Garlic Lime Dressing

For the Salad:
8 c. lettuce, any kind really
1 c. cheddar cheese, grated
1 avocado, sliced
1 can pinto beans, drained and rinsed
1 c. frozen corn, cooked according to package directions
2 c. chicken, diced and cooked
1 tsp. cumin
1/2 tsp. chili powder
2 c. nacho cheese Doritos, crushed

For the Dressing: 
3 Tbsp. honey
3 Tbsp. lime juice
1 clove garlic, grated
1/4 tsp. cumin
salt and pepper, to taste
1/4 c. canola oil

To make the salad: Divide lettuce among 4 bowls. Arrange cheese, avocado, beans, corn, and chicken around each bowl. Top with crushed Doritos.

To make the dressing: Combine all ingredients together. Whisk to emulsify. Drizzle over salads. Serve.

Here's a link to the recipe I used: http://www.laurenslatest.com/my-favorite-southwest-salad-with-garlic-lime-dressing-doritos/

Coconut Curry Chicken

*Plan ahead... needs to chill.

Chicken in the marinade

2 lbs. chicken, cubed
1 Tbsp. vegetable oil
14 oz. can coconut milk
1 Tbsp. lime juice
2 tsp. cumin
2 tsp. coriander
1 Tbsp. curry powder
1/2 tsp. salt
black pepper (lots)
large dash of garlic powder
1 tsp. sriracha chili sauce
1/4 c. brown sugar
1 Tbsp. soy sauce
1/4 c. cilantro, chopped

Combine all ingredients in a large bowl. Make sure the chicken is fully coated. Cover and refrigerate for 2 hours.

Curry over white rice

When the chicken has marinated, remove to a heavy saucepan. Over medium heat, bring to a boil, then let simmer until the chicken is cooked and the sauce has reduced (I added more pepper at this stage because pepper is so good). Serve curry over hot white rice.

Here's a link to the recipe I adapted: http://thecafesucrefarine.blogspot.com/2012/08/coconut-lime-chicken-kabobs.html

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

Chipotle Beef Chili with Lime Crema

3 lb. ground beef
3 c. onion, chopped

Chili cooking

6 garlic cloves, finely chopped
1 1/2 Tbsp. chili powder
1 Tbsp. cilantro, chopped
2 cans beef broth (or bouillon)
1 c. crushed tomatoes with added puree
1/2 c. stout or dark beer (I used Guinness)
2 Tbsp. minced canned adobo chipotle chilies
1 Tbsp. yellow cornmeal
2 cans black beans, drained and rinsed
Salt and pepper
1 1/2 c. sour cream
2 Tbsp. lime juice
1 Tbsp. lime peel, grated
Corn tortilla chips

Lime Crema

Heat heavy large pot over high heat. Add beef; saute until cooked through, breaking up meat with spoon - about 8 minutes. Transfer to large bowl. Add onions to same pot; saute until tender - about 5 minutes. Add garlic to pot; saute 1 minute. Add chili powder and cilantro. Saute until fragrant - about 2 minutes. Add broth, tomatoes, stout, chilies, and cooked beef. Cover partially; simmer until chili is thick, stirring often, about 1 hour. Gradually stir cornmeal into chili. Stir in beans. Simmer until heated through. Season generously with salt and pepper (I added pepper before it cooked for an hour, and then more after).

Ready to eat!

Whisk sour cream, lime juice, and lime peel in small bowl. Season with salt. Spoon chili into bowls. Spoon lime crema atop chili. Serve with chips.

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!