Ingredient: sour cream

Burrito Bowls

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 Burrito Bowls
Try this burrito bowl instead of ordering out.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a bowl combine 1 tsp. oil, 1/2 tsp oregano, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp paprika. Add chicken thighs and let marinate 15 minutes. Grill on medium-high heat until cooked through. Let cool for 10 minutes then cut into bite size pieces.
  2. Cook rice according to directions. When rice and corn only have 10 minutes, begin sauteing the veggies. In a skillet, combine the rest of the oil, peppers, and onion. Saute for 5 minutes and then stir in the remaining spices. Cook for an additional 5 minutes. When rice is done stir in the cilantro, lime juice and zest, and a pinch of salt. Stir until fluffy.
  3. Assemble the bowls by dividing the rice, top with veggies, chicken, then black beans. Sprinkle with the corn and top with avocado and sour cream if desired. Enjoy!

Cajun Macaroni Salad

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 Cajun Macaroni Salad
A twist on your classic macaroni salad, just in time for your Memorial Day picnic.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Soak the red onion in a bowl of ice water for 15 minutes; drain and pat dry. Meanwhile bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs. Drain, transfer to a bowl and toss with 3 Tbsp. milk. Let cool.
  2. Whisk the mayonnaise, sour cream mustard, brine, sugar, hot sauce, remaining 1 Tbsp milk, and 1/2 tsp salt in a large bowl. Add the macaroni, red onion, bell peppers, celery, celery leaves, and parsley; toss to coat. Cover and refrigerate at least 2 hours. Stir again before serving; season with salt. Enjoy!
Recipe Notes

Recipe adapted from Food Network

Taco Salad

Quick and easy dinner to make on a hot day.

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 Taco Salad
Course salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Heat oil in pan and add onion. Cook until lucid and add the vegi burger. Cook until crispy. Add taco seasoning and blend well. Add in the vegi burger and stir well. I add the fritos to individual bowls and then mix in the salad. Add Catalina dressing to your bowl. Top with salsa and sour cream. Mix the lettuce, kidney beans, tomato, cheese, spinach in large bowl.
Recipe Notes

You can use grand burger in lieu of the vegi burger.

You can coat the taco salad with dressing to serve but I find we end up with leftovers and it gets soggy if coated.

Veggie Fajita Burritos

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 Veggie Fajita Burritos
Quick and easy burrito made with quinoa, so it's a high protein alternative.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a small saucepan, cook the quinoa with 1/4 tsp salt according to package directions.
  2. Meanwhile in a medium skillet heat olive oil over medium-high heat. Add th onion and bell pepper and cook, stirring, until crisp-tender, about 5 minutes. Stir in the chili powder and season with salt and pepper, transfer to a bowl.
  3. Dividing evenly, spread the quinoa, onion-pepper mixture, beans, salsa and cheese over the tortillas. Roll the tortillas up burrito-style. Top with sour cream if desired. Enjoy!
Recipe Notes

This recipe was adapted from Rachael Ray

Haystacks

This is a dish that was introduced to me when I met my mother in law.   It is a kind of twist on nachos and taco salad but a family favorite and one that is kid friendly.

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 Haystacks
Combination of nacho with a taco salad twist
Course Main Dish
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat the refried beans in a pan. Stir occasionally until texture is smooth. Put the olives, lettuce, tomatoes, onion, avocado, cheese, salsa, fritos, sour cream and jalapenos in separate bowls. To assemble just put fritos for bottom, I crush mine. Top with beans and the toppings of your choice.