Potato salad

Ingredients

2 pounds potatoes (like small red-skinned potatoes), diced 

1 pound bacon, chopped

3 large eggs

3/4 cup mayonnaise (I use Dukes)

6 scallions, finely chopped

1 medium red onion, diced

3 celery stalks diced

2 dill pickles diced ( or some dill relish)

Kosher salt and freshly ground pepper

Directions

Put the potatoes in a medium saucepan and cover with cold water. Salt. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, cook the bacon in microwave on high, about 6 minutes. Drain on paper towels. Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the mayonnaise, scallions, red onion, celery, dill pickles, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.

I love Chipotle Mexican Grill! These are my version of their recipes that I’ve had in my burrito bowl.

Cilantro Lime Rice (I like Jasmine Rice so I use that in most of my rice recipes but you can use any just follow the instructions on the bag.)

Ingredients

1 1/2 cups Jasmine Rice

2 cups water

1/4 teaspoon salt

Juice from 2 limes

abt 1 1/2 cups of fresh chopped cilantro

2 tablespoons of soft butter

Rinse rice until water is clear. Drain. Put rice, salt, and water in a 4 quart pot with a lid. Bring to a boil, stir, cover with lid. Cook undisturbed for about 15 min. Remove from heat and let sit a few minutes.

While rice is cooking I combine the lime juice, cilantro, and butter.

After rice has set a few minutes add the cilantro lime butter, and fluff with a fork to mix it together.

 

Black Beans

Ingredients

2 cans black beans, drained and rinsed

1/2 tsp. chili powder

1 tsp. cumin

1 garlic clove, crushed

salt and pepper to taste (I use white pepper in most of my recipes so the kids don’t see it!)

Pour the beans into colander, drain and rinse, then pour the beans into a small saucepan. Stir in the other ingredients. Heat over medium heat until hot and beans soften.

 

Corn Salsa

Ingredients

1 can corn

1/3 cup chopped purple onion

1/4 cup chopped red bell pepper

2 tablespoons vinegar (My vinegar I use to clean with too, so there is a lemon that was sliced and put in the bottle to add a lemon smell when cleaning, so I’m sure it’s changed the flavor of it slightly too.)

3 tablespoons chopped fresh cilantro

1 tablespoon of sugar

Combine ingredients in a saucepan and simmer for about 10-15 min.

 

Mexican Chicken

Ingredients

4 boneless skinless chicken breast

taco seasoning

1 tablespoon olive oil

1 cup water.

Heat up skillet with olive oil. Season chicken with taco seasoning. Place chicken in hot skillet, simmer for a few minutes, flip simmer for a few minutes, add cup of water and place lid on pan and let simmer until chicken is cooked thru. Then chop or shred chicken. I’ve also just put the chicken on the grill after seasoning it. We like it that way too!

 

Fresh Tomato Salsa

Ingredients

3 tomatoes, chopped

1/2 cup chopped green onions

1/2 cup chopped fresh cilantro

2 teaspoons lime juice

1 finely chopped garlic clove.

salt and pepper to taste.

And when we want to add a kick  Serrano  chilies, or jalapenos finely chopped and served on the side for dad.

In a medium bowl, stir together ingredients. Chill for one hour in the refrigerator before serving.

 

Guacamole

Ingredients

2 large ripe avocado, peeled, pitted

2 teaspoons fresh lime juice

2 tablespoons chopped fresh cilantro

1/4 cup finely chopped green onion

2 large garlic cloves, finely chopped

salt and pepper to taste.

Using fork, mash avocado with lime juice in small bowl.  Add cilantro, chopped onion, chopped garlic, pepper, and salt.  Stir to combine.

 

We stick everything in a bowl and eat! The girls like theirs topped with cheese and sour cream. Seriously they always go back for seconds, I’ve even seen them try and lick the bowl. Has to be one of our favorite dinners!