Cilantro Lime Dressing: Perfect for Summer Salads

It’s not often that I think: “I’m craving a salad.”

However, it’s been hot as heck out in Southern California, with temperatures in the high 90s and humidity that’s not supposed to happen here. My hair has been perpetually pinned to my head to keep the curls from taking over the world, and our air conditioner simply decided that life wasn’t worth living anymore.

On top of that, Matt’s decided to eat healthier. It’s something to see. A man who’s never eaten greens willingly is now grabbing fistfuls of spinach to snack on.

In light of all this, I’ve decided to share my favorite salad dressing recipe. It’s one I found for chopped Mexican salads, and has been a hit at all potlucks/dinners we’ve been invited to. It’s super easy to make, and super flavorful. 

At the end, I’ll show you what I add to mine in order to make a refreshing entrée salad.

Cilantro Lime Dressing

Ignore the apricot. It's just making a guest appearance

Ingredients: 

1 bunch of cilantro, washed 

1/2 cup of lime juice

1/2 cup olive oil -- I used an oil infused with blood orange, for extra citrusy flavor

2-3 tablespoons of honey, to taste

a dash of salt and pepper

• Start by cleaning out your cilantro. Mine was already starting to wilt. I was worried about using this cilantro in salsas and such, but slightly wilty cilantro is just fine when you're about to mince it into oblivion. Once it's cleaned, toss it into your processor, bullet or blender. Give it a pulse. 

• Add your lime juice to the cilantro, then pulse again.

Your dressing will be hyper green. This is acceptable.

• Add the olive oil and let everything blend together. Finally, add your honey a tablespoon at a time, tasting with each addition. Season with salt and pepper, then one final blend to mix.

That's it. You take this, add it to everything, seriously. We had a friend over who put it on his chicken, even.

In order to make the best salad this summer, I've been putting cotija cheese, pinto beens, chicken, corn, bell peppers, and jalapeño peppers into my spinach, tossing it, and smothering it with my meal. Regardless of what you do, I'm sure this dressing will be a repeat at your place.

The Basics: Pizza Crust to Build Flavors On!

I want to take a minute and apologize for not posting recently. I’m a teacher by trade, and with summer vacation comes the search for summer work, which then leads to my working over an hour away from home.

On top of working, my Mister and I have been trying to squeeze in small vacations here and there, enjoying a little bit of the summer.  With that impact on my time and schedule, it’s really hard to cook frequently, much less have time to post. However, that doesn’t mean I haven’t been missing you all. Really, I have.

So to make it up to all of you, I’m going to post a favorite staple at the Estrada home – pizza dough. This isn’t the first pizza dough I’ve put on this blog, but it is a rising crust recipe that can be developed and tailored to your preferences.

I like my dough simple, while Matt likes his with a stuffed crust and butter/garlic coating before he bakes it. Whatever your preference is, start with this basic recipe, and build it to your personal enjoyment. I hope you have a wonderful day!

Beautifully Basic Pizza Dough

1 packet dry yeast

1 cup warm water (it should feel warm enough to bathe in)

1 teaspoon sugar

1 teaspoon salt

2 ½ cups flour

• Pour your water into a medium sized bowl, then sprinkle the yeast onto the water.

• Pour in the sugar and give the mixture a small stir. You’ll notice the yeast will start to bloom after a few minutes. Allow it to stand for about 5 minutes, then add the salt.

• Stir in one of the cups of flour, making sure the mixture is completely smooth. Add your remaining flour in small increments, until all of the flour is absorbed. 

• If you are using a mixer, 6 minutes on medium speed with your dough hook should do it. If you are using your hands, wash them with cold water and knead for about 10 minutes, or until you do not feel lumps.

• Roll your dough into a ball, cover with a clean towel and allow it to sit for 30-40 minutes in your warm kitchen.

 

Nice neat ball, before. 

Beautiful dough, nearly 40 minutes later.

• Divide your dough into two even portions (each portion is enough for a medium-sized pizza). If you are going to only use one of the portions, tightly wrap one of the dough balls and place in the fridge. What you do use can be flattened into traditional pizza sizes at this point. 

• Now it's time to build your pizza to your preference! Use your favorite toppings, sauces and crust ideas.

We made barbecue chicken pizza. It's SUPPOSED to be a dark sauce, I promise. 

• Bake 450 degrees for 15-17 minutes, based on how crispy you want your crust.  (Note: If you have put a lot of toppings on your pizza, you will need to add time to your baking.)

Easy Buttermilk Biscuits... from Scratch!

Biscuits are not unfamiliar at our home. They are one of Matt’s favorite breakfast dishes, especially when paired with sausage. I love biscuits with melted butter and raspberry jam, and can eat them by the plateful.

It’s hard to find a flaky, flavorful recipe for buttermilk biscuits that doesn’t involve a pre-made mix, or that doesn’t feel painfully excruciating and complicated. That’s why I love the recipe found in Mac and Cheese Cookbook by Allison Arevalo and Erin Wade.

These lovely cooks suggest not over-mixing your dough, which allows for a fluffier, lighter biscuit. I was skeptical at first, but after eating these beauties, I have a hard time believing I’ll try anything else. As a bonus, this biscuit recipe is deceptively simple, making them a perfect choice for brunch, breakfast and snack time.  Enjoy!

Easy Buttermilk Biscuits 

Ingredients: 

2 cups all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

½ teaspoon kosher salt

8 tablespoons cold unsalted butter, plus melted butter for topping your biscuits

1 cup buttermilk

Instructions:

•  Preheat your oven to 450°F. Grab a baking sheet and line it with parchment paper. 

• Mix your flour, sugar, baking powder and salt. 

• Cut your butter into small chunks or pats, and slowly incorporate the cold butter into your flour. Use your pastry cutter to blend (if you’ve got a mixer, use your paddle attachment on a low speed). Your batter will be coarse. 

• Add your buttermilk and mix your batter until the ingredients are barely mixed together.

• Turn your dough out onto a floured surface, and pat it into a thick round, about an inch thick.

• Take a cookie cutter and cut rounds of dough (about 2-inches in diameter). Place them onto your lined baking sheet, and brush them with melted butter. 

• Bake for about 10 minutes, or until your tops are a nice, golden brown. Allow them to cool, and then enjoy them by the bunches.

Chorizo Potatoes (Chorizo con Papas): An Easy Alternative to Everyday Potatoes

Is there anything better than potatoes? These lovely, starchy vegetables are great for every meal, and I intend to eat them with every meal (Much to my mother’s chagrin. I do what I want, MOM.).  

This morning, Matt was hungry for sausage and toast, and I had already started to make pancakes. We only had enough sausage for 1 person, and since I was already going to make potatoes, I decided to go with a more Mexican route, inspired by this recipe.

Chorizo potatoes aren’t just for breakfast. They can be eaten with refried beans, cheddar, and sour cream and be wolfed down for lunch. They can be served with carne asada and nopales. They can be eaten late at night when no one is looking. Regardless to when the urge hits, you can eat this spicy, savory and simply delicious meal at any time, knowing that it’s not particularly expensive or difficult to make. Enjoy!

Chorizo Potatoes

  Ingredients
1 tablespoon vegetable oil
10 ounces Mexican pork chorizo (This is soft sausage, and will goop out of its casing)
1/4 small onion, diced
1 pound potatoes of your preference, cut into small (1/4-inch) dice, and boiled
Salt

Black pepper

Cajun seasoning

Directions

• Put your diced potatoes into a pot with enough water to cover them, and boil for about 6-8 minutes. You want the potatoes to almost be barely cooked, and still have a bite. This will keep them from dissolving when you’re cooking them with the chorizo. Drain, then set aside.

• Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until almost dry and crisp, about 10 minutes. Chorizo is oily, so don’t be surprised if you have pockets of oil in the corners. That’s ok. It’ll keep the potatoes from sticking.

• In the pan you cooked your chorizo, add the onions and boiled potatoes. Stir occasionally, and allow them to brown, which will take about 12 minutes.

• Stir in the cooked chorizo onto the mixture, blending well and covering all of the potatoes evenly. Season with the salt, pepper, and Cajun seasoning to taste.

•  Enjoy with your favorite meal, like I did here with a fried egg, cheddar and pancakes. MM.

Fabulously Fluffy French Toast

Happy Father’s Day to all those Papas out there! I hope you’re being spoiled with love, affection, gifts and great food today.

While my husband and I aren’t having children any time soon, that does not mean that we can’t eat in celebratory style today. For me, that means making something fluffy, sweet and filling. While pancakes typically play a huge part in our breakfast repertoire, I wanted something a little different. Why not French toast?

My grandma used to make French toast for her grandkids practically every time that we slept over. Not that we complained; hers was the best French toast, beating out our mothers’ attempts.

Now, I’m happy to have found a recipe that marries her sweet recipe with something that you’d expect to find at a restaurant. I hope you enjoy!

Fabulously Fluffy French Toast

Ingredients

 1/4 cup all-purpose flour

 1 cup milk

 1 pinch salt

 3 eggs

 1/2 teaspoon ground cinnamon (or a scant ¼ teaspoon allspice)

 1 teaspoon vanilla extract

 1 tablespoon white sugar

 12 thick slices bread

butter or butter spread, for cooking

Directions

• Measure flour into a large mixing bowl that is deep enough to dredge your bread in. Slowly whisk in the milk. 

• Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.

• Heat a lightly oiled griddle or frying pan over medium heat. While it gets to the right temperature, soak your bread slices in the mixture until saturated. You may need to flip the bread once in order to soak it completely.

•  Cook bread on each side until golden brown with a pat of butter or cooking oil. 

• Serve hot.

Don't forget to add your favorite toppings, like butter, syrup, fruit and powdered sugar!