Oh Monday, Oh how I don’t like thee! Monday’s are always SO tough after you’ve had an awesome weekend! But what can you do? Just get through Monday and get it over with!
So for Mother’s day, I wanted to make my mom something good and healthy. So I came up with Taco Salads.
So when I found this recipe I searched: taco salad dressing and found this: Chipotle Dressing
Not healthy for mom, so I made her homemade salsa, but I made the Chipotle Dressing for Normy and me as it had a Kick, HI YA!
What you will need:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 T minced chipotle chile, canned in adobo sauce
1 t ground cumin
1 t chili powder
4 t fresh lime juice
1/4 t salt
Mix, stirring well.
Tip: Add a spoonful of adobo sauce for a spicier salad.
So I had given my mom a picture of me and my bro that we took in a frame for her cause well shes our mom and I thought it would be a nice gift for her and she loved it…
I also made one for my mother in law for mother’s day too:
Normy and My dad checking out what’s cooking
Mom and Dad making their taco salad
Had to get Normy in there too
2nd dinner at our table in our new apt! We love having people over for dinner
My momma and me! Thanks for giving me life mom, and being my mom! Happy Mother’s Day!
My goofy dad and me.
½ lb flank steaks or ½ lb tri-tip steak
½ cup honey
2 tablespoons chipotle chiles in adobo , minced
3 tablespoons Dijon mustard
½ cup lime juice
3 garlic cloves , minced
½ teaspoon allspice , ground
1 teaspoon cumin , ground
½ cup cilantro , chopped
salt and fresh pepper , ground
Season to taste with salt and pepper.
Marinate steak at least 1 hour.
Drain off marinade into small sauce pan and simmer.
Grill or BBQ steak, basting with marinade.
Slice steak against the grain and pour remaining marinade over meat.
I had to make a side dish/appetizer for a work function and I had no idea what to make so I went online and found this Recipe
2 pints cherry tomatoes (about 32)
6 slices bacon
1/2 cup mayonnaise
1 chipotle chile in adobo sauce, finely chopped
1 cup finely chopped romaine lettuce leaves from the heart
Cut off the stem ends of the tomatoes and discard. Using a paring knife, remove the seeds and discard; place the tomatoes cut side down on paper towels to drain.
Meanwhile, in a heavy skillet, over medium heat, cook the bacon until crisp. Drain on a paper-towel-lined plate, then finely chop.
Stir together the mayonnaise and chipotle and spoon into a resealable bag. Cut off the tip of one corner.
Place the tomatoes cut side up on a platter and press some romaine inside each tomato; sprinkle with salt. Pipe some chipotle mayo over the romaine and top with bacon.