Grilled Romaine Mexican Chopped Salad with Honey Lime Dressing

With Cinco De Mayo right around the corner, I feel like all I’ve been thinking about in the kitchen is Mexican, Mexican and more Mexican!

From Margaritas, to Chipotle Lime Chicken, it’s been a fiesta in my house every day for the last week!

My inspiration for this recipe came from my desire to create a grilled romaine salad and my current obsession with Mexican food!

The result was a seriously delicious salad with several ingredients that add varying layers of texture and flavor, from creamy to crunchy and salty to smokey!

Ingredients

• 1 ear corn
• 1 red bell pepper
• 1 jalapeño
• 3 hearts of romaine lettuce
• 1 can (15 oz) black beans (drained and rinsed)
• 1 tomato (chopped)
• 1 avocado (chopped)
• 2 tbsp fresh cilantro
• 1/4 cup goat cheese (crumbled)
• 1/2 cup corn tortilla strips

Ingredients (Honey Lime Dressing)

• 1 garlic clove (chopped)
• 1 jalapeño pepper (chopped)
• 2 tbsp fresh cilantro
• 2 limes (juiced)
• 1/4 cup Enzo Olive Oil
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1/4 tsp ground ginger

Prepare the salad dressing by placing the garlic, jalapeño and cilantro in a blender or food processor.

Next, add the olive oil, honey, dijon mustard and ground ginger.

Blend into a smooth consistency.

I’m not going to say that this is the best salad dressing ever, but, ok, maybe I am.

I actually took a flour tortilla and dipped it in the dressing just to prevent myself from eating it with a spoon!

Now before you eat up all the dressing before the salad is even prepared, place the dressing in the refrigerator to chill.

Next, heat a grill to medium and place the corn, red bell pepper and jalapeño on the grill.

Grill for 3-4 minutes on each side, then rotate until all sides of the corn are lightly browned and the skin on the bell pepper and jalapeño begin to blacken, then remove them from the grill and add the romaine hearts.

Grill for 3-4 minutes on each side or until the lettuce begins to wilt.

Remove from the grill, chop the lettuce then add it to a large bowl.

Next, remove the grilled corn from the cob and place it on top of the salad.

Peel the red bell pepper and jalapeño, chop the peppers then add them to the salad with the black beans and tomatoes.

Toss the salad, then top with the avocado, cilantro, goat cheese and tortilla strips.

Remove the salad dressing from the refrigerator and drizzle on top.

Toss well and serve.

This is now my new favorite salad!  Such a great combination of so many amazing things!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Blackberry Jalapeno Margarita

Get your sombreros and shot glasses ready, it’s just 5 days until Cinco De Drinko Mayo!

What better way to celebrate the holiday than with a fresh, flavorful margarita!  That’s why I’m giving you a new margarita recipe every day until Cinco De Mayo!

Today’s margarita is sweet, spicy and vibrant in color, great for celebrating with a delicious bowl of chips and guacamole!

Ingredients

• 4-5 blackberries
• 1/2 jalapeño (de-seeded and sliced)
• 1/2 lime (juiced)
• 3 oz silver tequila
• 1 oz agave nectar
• 1/2 cup ice

Begin by muddling the blackberries and jalapeños in the bottom of a shaker.

Next add the ice, tequila, lime juice and agave nectar.

Shake well, then pour into a glass and garnish with a blackberry and jalapeño slice.

Sit back, relax and enjoy!

Nutella Chocolate Gluten Free Skillet Brownies

Today I was having one of those days that was just like “eh” so I thought, what would turn that “eh” to a “Yeah!” more than the delicious combination of Nutella and Chocolate!

And did it ever! I combined the two sweet, decadent ingredients in this amazing skillet brownie!

I also took this opportunity to prepare my first gluten free brownie recipe using Premium Gold Gluten Free Flour.

I guarantee that if I didn’t tell you this skillet brownie was gluten free, you’d never know!

It’s so rich and creamy, there’s no need for gluten in this delightful dessert!

Ingredients

• 1/2 cup + 2 tbsp butter (separated)
• 1 cup sugar
• 1 tsp vanilla
• 3 eggs
• 1/2 cup Premium Gold Gluten Free Flour
• 1/2 cup cocoa
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 cup chocolate chips
• 3 tbsp Nutella (separated)
• 1/4 cup milk
• 2 cups powdered sugar

Begin by creaming 1/2 cup butter and 1 cup sugar in a large bowl.

Add the vanilla and eggs.  Mix together then add the cocoa, flour, baking soda and salt.

Blend well.

Hand mix in 1/2 cup chocolate chips.

Spray a large skillet with cooking spray.

Next, pour the batter into the skillet.

Add 2 tbsp of Nutella to the brownie batter.

Use a knife to swirl the Nutella.

Bake at 325° for 35-40 minutes or until a toothpick inserted in the middle comes out clean.

While the brownie is baking, prepare the brownie frosting by adding the remaining 1/2 cup chocolate chips, 2 tbsp butter and 1 tbsp Nutella to a small mixing bowl.

Melt in the microwave for 2 minutes, then whisk in the milk, followed by the powdered sugar.

After the brownie is finished baking, pour the frosting over the skillet brownie.

Pure happiness is served

This dessert is so easy to make, it can be served after dinner during the week as a wonderful treat. Apparently I’m a poet and didn’t know it

This recipe is also perfect for parties because everyone can partake in the brownie par-tay, whether they’re gluten intolerant or not!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Buffalo Chicken Tacos

Since I’ve put Buffalo Chicken in virtually everything else, I figured it was about time I put it in a taco

I also just received these adorable and amazingly practical Longaberger Taco Holders in the mail, I mean seriously, how cute are these? And they keep all that yummy buffalo chicken right in your taco instead of falling out on a plate!

If you want the heads up on awesome limited-release products like these Taco Holders, check out The Longaberger Company on Facebook!

Instead of using blue cheese traditionally served with buffalo chicken, I kicked these babies up a notch with some pepper jack cheese, then added a cool cilantro lime dip on top!

The result was one seriously delicious taco!

Ingredients

• 2 chicken breasts (app 1 lb)
• 1 tsp Enzo Olive Oil
• 1 jalapeño (de-seeded and diced)
• 1/2 red onion (diced)
• 1/2 cup buffalo sauce
• 8 small corn or flour tortillas (corn for gluten-free)
• 1 cup pepper jack cheese (shredded)
• 1 cup cilantro lime dip (click link for recipe)
• 1/4 cup fresh cilantro
• 1 lime (sliced into 8 small wedges)

Begin by pressure cooking or boiling the 2 chicken breasts.  Once cooked through, shred the chicken with a knife and fork.

Next, add the olive oil to a large skillet over medium heat. Once heated, add the jalapeño and onion.

Saute for 5-7 minutes, then add the shredded chicken.

Next, add the buffalo sauce, mix together, turn the heat to low and cook for 3-4 minutes.

Add the chicken mixture to the tortillas, then top with pepper jack cheese, cilantro lime dip, fresh cilantro and one lime wedge to squeeze over the taco.

The balance of spiciness from the buffalo chicken and creaminess from the cilantro lime dip is perfection!

♣ Vegetarian Option: Substitute “veggie crumbles” or tofu for the shredded chicken to make this recipe vegetarian.

♦ Gluten Free Option: This recipe is gluten free when corn tortillas are used.

Tomato Basil Bruschetta Baskets

For the third and final dish of my low-sodium series for the San Diego 6 Morning Show, I chose to make my famous tomato basil bruschetta recipe. I skipped the cheese and replaced the baguette it’s traditionally served on for fillo baskets!

One small slice of a baguette can cost you almost 400 mg of sodium, where as one fillo basket has only 10 mg, talk about a super swap!

Ingredients

• 4 roma tomatoes (chopped)
• 1/2 red onion (chopped)
• 3 cloves garlic (minced)
• 1 tbsp fresh basil (chopped)
• 2 tbsp Enzo Basil Olive Oil
• 1 tbsp balsamic vinegar
• 1/4 tsp black pepper
• 15 fillo baskets

Combine the first 7 ingredients in a small bowl.

Spoon the bruschetta into the fillo baskets and serve.

Yes, it’s really that easy!

I love using fillo baskets for everything from these delicious Black Bean and Chorizo Appetizers to scrumptious Mini Dessert Cannoli’s!

They are healthy, vegan and perfect for parties!

♣ Vegetarian Option: This recipe is vegetarian (and vegan!)

♦ Gluten Free Option: Replace the fillo baskets with strips of red bell pepper to make this recipe gluten-free.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.