Taco Salad and Cilantro Lime Ranch

I think this is the ultimate taco salad recipe. We eat a lot of Mexican/Southwestern food in my home because I love the delicious flavors in it. This taco salad is full of exciting flavors that all blend so perfectly together. Anyone who tries this salad will like the recipe. It is so simple and easy to make! I love a good slow cooker recipe once in a while. Try it and enjoy healthy food.

Yield: Serves 6

Ingredients

·         2 large skinless boneless chicken breast halves

·         1 1/2 cups fresh salsa  

·         1 1/2 tbsp taco seasoning mix, homemade or store bought

·         1 can black beans, drained and rinsed

·         1 (15 oz) can pinto beans, drained and rinsed

·         1 cup frozen corn kernels

·         1 head green leaf or iceberg lettuce, cut or torn into bite size pieces

·         1 1/2 cups shredded Monterrey Jack cheese or Cheddar cheese (I use a blend of both)

·         3 Roma tomatoes, diced

·         2 avocados, diced if you like

·         1 recipe cilantro lime ranch, recipe follows

·         6 taco salad bowls or fried flour tortilla chips

·         Sour cream, for serving

Cilantro Lime Ranch

·         1/4 cup + 2 Tbsp mayonnaise

·         1/4 cup sour cream

·         1/4 cup milk

·         1 Tbsp buttermilk ranch seasoning mix

·         1/4 cup cilantro (about a small handful)

·         1 small clove garlic

·         Juice of 1/2 - 1 lime

Directions

• Place chicken in a slow cooker, pour salsa over chicken and sprinkle with taco seasoning. Place lid over slow cooker and cook on low heat for 5 hours. Remove chicken from slow cooker (leaving salsa broth in slow cooker), shred chicken and set aside. Pour black beans, pinto beans and corn kernels into salsa broth in slow cooker. Season with salt and pepper to taste. Gently stir in chicken and cook on low heat for about 15 minutes until all ingredients are heated through. To prepare each salad, layer flour tortilla chips, lettuce, chicken mixture (scoop chicken mixture out of slow cooker with a slotted spoon), cheese, avocados, tomatoes, sour cream and drizzle with cilantro lime ranch. Serve immediately.

Cilantro Lime Ranch

• Combine all ingredients in a blender and blend until all ingredients are finely chopped. Store in refrigerator.

 

Buttermilk Cornbread

I  love cornbread. Nothing goes better with barbecue than a sweet piece of cornbread. In fact, whenever we go out for barbecue, I always order cornbread. Most of the recipes I tried were either dry, crumbly or extremely bland. I think the secret to this recipe is the addition of buttermilk, as it really makes the cornbread soft and moist.
You can serve 9 people with this recipe...



You will need

    1/2 cup butter
    2/3 cup white sugar
    2 free range eggs
   1 cup buttermilk
   1/2 teaspoon baking soda
   1 cup cornmeal
   1 cup all-purpose flour
   1/2 teaspoon salt
You have to do

Preheat oven to 375 degrees F. Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
 

Easy Fruit Cake recipe

Fruit cake is loaded with dried fruits.I made  this last week, it was so tasty and yummy.I think it's hard to find any people who doesn't like fruit cake.specially children.So here is the easy and simple recipe for fruit cake.

Ingredients

450g/1lb self-raising flour

125g/4oz caster sugar

1 tsp mixed spice

1 tsp baking powder

1 tsp bicarbonate of soda

125g/4oz unsalted butter

450g/1lb mixed fruit and peel

250ml/9fl oz milk

pinch salt

You have to do

• Preheat the oven to gas 150C/300F/Gas 2. Grease and line a 1kg/2lb loaf tin.
• In a bowl sift together the flour, sugar, baking powder, mixed spice and salt.
• Rub in the butter and then fold in the mixed fruit.
• Stir the bicarbonate of soda into the milk then add to the mix and stir until well combined.
• Spoon the mixture into the loaf tin and place in the oven for 1hr 45 minutes. Keep an eye on the cake and cover it with a sheet of foil if it’s getting too dark.
• Allow to cool a little and then turn out. Serve in slices with plenty of butter.

Baileys and chocolate cheesecake

The smooth, creamy liqueur gives this cheesecake the wow factor. Top with grated chocolate and a dusting of cocoa.

Ingredients

100g/3½oz butter

600g/1lb 5oz Philadelphia cream cheese

250g/8¾oz digestive biscuits, crushed

25ml/1fl oz Baileys

100ml/3½oz icing sugar

100g/3½oz grated chocolate

300ml/10½oz double cream, whipped

To garnish

cocoa powder, to dust

200ml/7¼oz double cream, whipped

Preparation steps

• Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
• Remove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour.
• Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Bailey's and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits.
• Refrigerate and allow to set for a further two hours. Once set, remove and decorate with whipped cream and cocoa powder dusted over the top. Serve.