Burgers are pretty versatile. There are so many different kinds of condiments and toppings you can use. I usually make mine pretty traditional–mayo, lettuce, and tomato Continue reading
I can’t believe May is here already! I’m so ready for the warm, sunny weather this month brings. And since Cinco De Mayo is almost here, I’ve been seeing lots of fiesta-ish recipes all over the place! I thought I’d do a little round-up of my own for you, so if you’re in a fiesta mood, any of these would be great!
From top to bottom and right to left (just click on the names to get to each recipe):
Fiesta Chili Mac, Easy Cheesy Salsa Potatoes, Creamy Salsa Yogurt Dip, 5-Layer Mexican Dip, Mango-Jalapeno Salsa, Burrito in a Cup, Salsa Roll-Ups, Southwestern Black Bean Soup, Savory Strawberry Salsa, and Blueberry Salsa.
Hope you enjoy trying some of these out! What’s your favorite Cinco De Mayo dish?
When I buy salad greens, I like buying organic. Last week, I had the chance to try some complimentary greens from OrganicGirl. This company specializes in making a variety of salad blends and greens that are all organic, triple washed, and packaged in 100% recycled plastic packaging, which I think is great! I tried out a package of their Super Greens (a blend of baby red chard, baby tat soi, baby spinach, baby green swiss chard, and baby arugula), and a package of their Baby Spinach. I really liked these OrganicGirl greens–they were very fresh and tender, and worked great in the recipes I used them in. And I’ll be sharing these recipes with you!
And more good news–OrganicGirl will provide 5 giveaways of the same two packages of greens I tried out–so 5 of you can win these two healthy, tasty organic greens to try out for yourself! Organic Girl will send the greens directly to you, or you can receive coupons to get them from your local health food store if you prefer. See the end of the post for details on how to win!
Today I’ll share the Fiesta Salad recipe I made with the Super Greens. The giveaway will end on Wednesday evening at 8 p.m. (CST), and on Wednesday or Thursday evening, when I announce the 5 winners, I’ll share a recipe I made with the Baby Spinach.
I really like the variety of ingredients this Super Greens Fiesta Salad has! I found a recipe at Taste of Home and modified it a little, taking out some ingredients and adding in some other ones. I also used larger amounts, so this will make a big bowl of salad that serves about 8 people. If you need to make the salad a little ahead of time, don’t toss the dressing in until right before serving.
SUPER GREENS FIESTA SALAD by NancyCreative, adapted from Taste of Home
Makes 8 servings
- 1 (5-ounce) container OrganicGirl Super Greens mix (about 4 well-packed cups; or substitute your favorite lettuce greens)
- 1 1/2 cups frozen corn, thawed
- 1 cup canned black beans, rinsed and drained
- 2 medium tomatoes, chopped
- 2 green onions, sliced
- 1 (2.25-ounce) can sliced olives
- 2 celery ribs, chopped
- 2/3 cup salsa
- 1/4 cup light sour cream or plain yogurt
- 1/4 cup light Ranch salad dressing
In a large salad bowl, combine the salad greens, corn, black beans, tomatoes, green onions, sliced olives, and celery.
In a small bowl, combine the salsa, sour cream or plain yogurt, and ranch dressing; mix until well blended. Drizzle this salsa dressing over salad mixture and toss to coat. Makes about 8 servings.
Note: This dressing gives the salad a generous coating. If you or your family prefer a lighter amount of dressing, just use about 3/4 cup of the dressing mixture. Or, just toss all your salad ingredients together without the dressing and serve the dressing on the side. You can also serve this salad with a vinaigrette if you prefer.
Now for the Giveaway…if you’d like to enter to win two packages of organic greens–Super Greens and Baby Spinach–from OrganicGirl, leave a comment on this blog post between now and Wednesday evening, March 12, at 8 p.m. (CST)–the random drawings will be made from the comments on this post only (there will be 5 winners)! The winners will be chosen randomly via Random.org and announced on Wednesday or Thursday evening, March 12 or 13. Winners will be notified via email. Giveaway is limited to readers in the Continental U.S. and Canada.
NOTE: If you are a winner, your email will be given to OrganicGirl and they will contact you via email about getting your greens delivered to you. You have the option to have coupons for the product sent instead if you prefer. Winners who reside in Canada will only be able to receive the coupons.
First entry: Leave a comment on this post–it would be great to hear what your favorite greens are, or what your favorite salad is!
Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following.
I hope you all have the time to leave a comment or two for the chance to try out these OrganicGirl greens! And if you’re not sure where OrganicGirl products are available near you, there’s a store locator here to help you find one!
Winter seems to be trying to hang on in some areas! Have you had a lot of cool spring days where you live? Well, next time the temperature drops, this is a great soup to make if you like black beans. I found this recipe at Eating Well, and thought it sounded good. And after tasting it, I thought it was great! It has a little chili powder, cumin, and even some salsa to give it a little zippy Southwestern taste. Since you puree half of this soup, it has a nice creaminess with a little chunky texture. And it tastes great with some sour cream (or greek yogurt), shredded cheddar cheese, and chopped fresh cilantro on top. I added less water than the original recipe calls for, which was a good thing, because the soup would have been too watery for my liking if I had followed the recipe exactly. I really like the way it turned out–it’s great for lunch or a lighter dinner.
SOUTHWESTERN BLACK BEAN SOUP by NancyC, adapted from EatingWell.com
Makes about 6 servings
- 2 Tablespoons canola oil
- 2 small or medium onions, chopped
- 2 Tablespoons chili powder
- 2 teaspoons ground cumin
- 4 (15-ounce) cans black beans, rinsed
- 3 cups water
- 1 cup prepared salsa
- 1/2 teaspoon salt
- 2 Tablespoons lime juice
- Optional garnishes: sour cream (about a Tablespoon), shredded cheddar cheese, chopped fresh cilantro
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until onion begins to soften, 2 to 3 minutes. Add chili powder and cumin, and cook, stirring, 1 minute more. Add beans, water, salsa, and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from heat and stir in lime juice.
Transfer half of the soup to a blender and puree (use caution when pureeing hot liquids)–you may have to puree half the soup in two batches. Stir the puree back into the saucepan. Serve soup garnished with sour cream, shredded cheddar cheese, and/or chopped cilantro, if desired.
Do you like black beans? What’s your favorite way to prepare them?
Watermelon is one of my favorite things to eat in the summer–so I just had to post a watermelon recipe before the season ends! I saw this recipe at CountryLiving.com, and I knew right away I wanted to try it. The juicy, sweet watermelon gets a lively kick when it’s mixed with the jalapeno peppers, cilantro, red onion, and juice of fresh limes. Yum! It’s great served with your favorite tortilla chips. I think you’ll enjoy this unique combination of sweet, spicy, and savory flavors. This recipe makes 8 servings, and each 1/2 cup serving is only about 23 calories. Enjoy!
ZESTY WATERMELON SALSA slightly adapted from Country Living
- 3 cups finely diced seedless watermelon
- 2 jalapeno peppers, seeded and finely chopped
- 1/3 to 1/2 cup chopped fresh cilantro
- 1/4 cup finely chopped red onion
- Juice of 2 limes
- 1/8 to 1/4 teaspoon salt
- Tortilla chips (for serving)
Combine all ingredients, except salt, in a medium-size bowl. Then season with 1/8 to 1/4 teaspoon salt, if desired. Serve chilled or at room temperature.
Linked to Foodie Friday.