Cowboy Caviar (aka: The most delicious salsa you'll ever eat!)

Picture from google images

Camille brought this to a party and EVERYONE wanted the recipe because it was so delicious! (So thank you Camille!)

2 Tbs red wine vinegar
1/2 tsp olive oil (I did a little more)
1 clove minced garlic (Camille uses the garlic stuff out of a jar and I used garlic powder, whatever garlic-y stuff you have will do)
salt and pepper to taste
1 large avocado
1 can black beans (drained and rinsed)
1 can corn (drained and rinsed)
2/3 c. green onion (some pictures on google images had red onions, I'm sure either would be good)
2/3 c. cilantro
1/2 lb tomatoes

Cut up all ingredients and stir in a bowl. Let sit for a few hours to blend flavors and serve with tortilla chips. Then try not to eat that whole bowl in one sitting by yourself!

Easy-peasy and oh so delicious!

* I didn't really measure too much but next time I'll do more tomatoes and less avocados (Klay doesn't like them or I would do twice as many). Add more of what you like and less of what you don't, it will still be like heaven in your mouth. 
* I couldn't stop eating it right after I made it and it was great fresh but was definitely better today after all the flavors had meshed together over night. Camille said she usually lets it sit for a few hours before eating. (If you can wait that long!)
* It makes a lot! I took half to my friend because I knew the avocados would go brown before we could eat it all.
* It did taste better today but looked really gross with all the brown avocados. Next time I'm going to leave them out and add them right before I eat it so they are nice and fresh.

Fish Tostadas with Chili Lime Cream

Ingredients

• 1 lb. fresh tilapia or cod fillets
• 1/2 tsp. chili powder
• 1 lime, halved
• 1/2 cup sour cream
• 1/2 tsp. garlic powder
• 8 6-inch tostada shells
• 2 cups shredded cabbage mix
• 1 avocado, halved, seeded, peeled, and sliced (optional)
• 1 cup cherry tomatoes, quartered (optional)
• Bottled hot pepper sauce (optional)

Directions

1. Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.

2. Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce. Serves 4.

Cafe Rio Creamy Tomatillo Dressing

To go along with the Cafe Rio rice and beans, this is THE BEST dressing ever!

4 tomatillos, husked
1 pkg. dry ranch dressing (3 Tbs, but I do less)
Juice from half a lime (I do more)
Handful of fresh cilantro
1 tsp. salt
1 jalapeno pepper with seeds (I usually only do a few seeds)
1 c. mayo

Boil tomatillos for 5 minutes to soften. Peel. Add all ingredients in blender and blend. Enjoy!

*The only bad thing is that this dressing doesn't save very well. The cilantro starts to overpower within about a day or so. But maybe I just add too much...

Cilantro Lime Rice

Absolutely delicious rice, best served with Cafe Rio Style Black Beans.

• Prep Time 5 Minutes
• Cook Time 10 Minutes
• Difficulty Easy
• Servings 

Ingredients

• 3 cups Water
• 3 cups Rice
• 2 Tablespoons Chicken Boullion
• ¼ cups Fresh Lime Juice
• ¼ cups Onion, finely chopped
• 2 cloves Garlic
• ½ bunches Cilantro
• 1 can Green Chilies

Preparation Instructions

Mix all ingredients in rice cooker and cook.

Taco Seasoning Mix

Taco Seasoning Mix

1tbsp chili powder
2tsp onion powder
1tsp ground cumin
1tsp paprika
1tsp garlic powder
1tsp ground oregano
1tsp sugar
1/2tsp salt

Mix all together and add like you would a taco seasoning packet to 1# hamburger. This is so much more healthy than the packet and it tastes better too. I usually omit the salt to cut down on the sodium. The great thing about this is these are all spices you usually have in your cupboard and if not you can get them cheap in bulk at Sam's Club.

Cafe Rio Black Beans

Yummy black beans that taste like the ones from the Cafe Rio chain.

• Prep Time 5 Minutes
• Cook Time 15 Minutes
• Difficulty Easy
• Servings 

Ingredients

• 1 can (15-16oz) Black Beans*
• 2 Tablespoons Onion, finely chopped
• 2 cloves Garlic, Finely Chopped
• ½ teaspoons Cumin
• 8 Tablespoons Tomato Sauce
• 3 Tablespoons Cilantro, Chopped
• 1 Tablespoon Extra Virgin Olive Oil

Preparation Instructions

Chop onions and garlic. Heat extra virgin olive oil on medium high heat and cook onions and garlic with cumin until soft. Add all other ingredients and simmer at least ten minutes.

Best served with Lime Cilantro Rice.

*You could use the same amount of presoaked, dry beans.

Lime Chicken Tacos

3 chicken breasts
3 Tbsp lime juice
1 Tbsp chili powder
1 can corn
1 cup salsa
Tortillas

Place chicken in a crock pot. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Remove chicken; shred and return to crock pot. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with desired toppings. (I like it with sour cream, cheese, avacodo, and lettuce.)

Fresh Chicken Burritos

2 plum tomatoes, cored
8 oz boneless, skinless chicken breast
1/4 tsp salt
1/8 tsp freshly ground pepper
2 tsp canola oil, divided
1/2 cup finely chopped white onion
1 clove garlic, minced
1 small jalapeno, seeded and minced
2 tsp lime juice, plus lime wedges for garnish
2 tsp chopped fresh cilantro
2 scallions, chopped
6 small corn tortillas, heated

1. Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8-10 min. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.

2. Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 tsp oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is no longer pink in the middle, 3-5 min. Transfer to a plate.

3. Reduce heat to medium and add the remaining 1 tsp oil. Add onion and cook, stirring, until softened, about 2 min. Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1-2 min. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.

*** Things I changed...
-Used roma tomatoes, so they didn't cook up very well in the very beginning. Still turned out yummy.
-Added more cilantro than that, then topped with more when I put my burrito together. I love it!
-When I make it again I'll definitely double it because it was just the right amount for our little family but I'm still craving it so I wish I had left overs!

Southwestern Chicken and Rice

4 chicken breast halves
1 c. salsa
Taco seasoning
2 c. water
2 c. minute rice
Cheese (and a lot of it!) :)

Cut chicken into bite size pieces. Combine chicken, salsa, water, and taco seasoning in large skillet and bring to a boil. Boil for 10 minutes. Add rice, remove from heat and cover; let sit for 5 minutes. Top with cheese and cover to let cheese melt. I love mine topped with sour cream.