Mexican Salad w/Creamy Cilantro Dressing

  You know the salad. You've probably all had the salad, or some variation of it. It's typically called Mexican Caesar salad, however I like the flavor of mixed greens much more than romaine lettuce so I just left the "Caesar" part out. You are welcome to use romaine for the classic experience if you wish. 

 Regardless of the lettuce, it's really all about the dressing and this dressing is FANTASTIC!! One of my favorite dressings ever aside from bleu cheese. I could probably drink it...yikes...but seriously I will put it on everything! Tacos, enchiladas, as a veggie dip, sandwiches, chicken, oh man...give me a moment...

 Ok, I'm back! Tastes almost identical to that famous Mexican Caesar dressing you are familiar with. And if you are not familiar (first of all, that's a darn shame), you are in for a TREAT!! It makes a large batch. I filled THREE mason jars plus a bit extra! So I had some happy neighbors who got to share in the cilantro dressing love. 

This particular salad recipe is just perfect. Not only does it have beautiful tender green and that wondrous dressing, but it has a salty crunch from toasted pepitas & tortilla strips. Extra cheesiness from cotija cheese, and some sweetness from roasted peppers. 

So enjoy this great salad and especially that dreamy dressing!!

Mexican Salad w/Creamy Cilantro Dressing (makes 6 salads and tons of leftover dressing!)

1 standard (5 oz) bag mixed greens

1/3 cup roasted red peppers, sliced thin

1/3 cup toasted pepitas 

1/2 cup crumbled cotija cheese

1/2 cup tortilla strips (you can find premade in the salad section of your grocery store) 

Cilantro dressing (recipe follows)

Fresh cilantro sprigs for garnish 

DRESSING: 

2 Anaheim chiles (roasted, peeled, seeded and chopped) -if this step seems daunting to you, you can use a can of whole roasted green chiles, drained and patted dry) 

1/3 cup toasted pepitas (green pumpkin seeds)

1 tsp salt

1/4 tsp fresh ground pepper

2 cloves garlic, chopped

1 cup vegetable oil

2 bunches fresh cilantro 

1/4 red wine vinegar

1/4 cup crumbled cotija cheese (no other cheese will do)

2 cups mayo or more if necessary (I use olive oil mayo to cut back the calories...not like it matters much, it's not a low-cal dressing. Haha!)

For salad dressing: Add roasted chilis, cilantro, garlic in a food processor. Pulse a few times to break it down. Add remaining ingredients and puree until smooth. If it's too liquidy or doesn't look creamy enough, add more mayo until desired consistency. You are looking for a thick, creamy green dressing. If too thick, thin with water. Taste! And adjust seasonings as necessary.

Divide all salad ingredients into 6 individual bowls or 1 large bowl and toss. Add extra toppings if desired on top. Enjoy!! 

White Chicken Chili

 

 When I was in my 20's my girlfriends and I would always go to this local cafe for lunch and I would never miss a chance to order a cup of their white chili. It was sooooo good and I've never been able to find a recipe that I felt could compare in flavor...until now! I will even venture to say I like this recipe more. I always like to be generous with ingredients, so it's loaded with goodies: chicken, green chiles, corn, beans, yum! And it gets its distinct white color from cream cheese! I use lowfat to cut calories, but full fat (of course) is wonderful too. Adds such a velvety, creaminess without the fat and calories from a ton of heavy cream. (I'd say that's a WIN!) 

  I've made this recipe quite a few times now and like most soups & chilis, it's just as perfect, if not better the next day. It also freezes well so just throw it in a saucepan on med-low to thaw and rewarm on a cold day. 

 I highly recommend a big squeeze of lime in it when about to chow down. It adds a bright punch! And I wouldn't skimp on any of the other yummy fixin's either. However you like to dress up your chili, it's delicious. I find cheese, avocado, diced onion & sour cream a must! 

 In these pictures, I actually was doubling the recipe because I was dropping off a batch to our neighbors across the street who just had another baby. I don't know if you've ever heard of MealTrain, but it's a really cool website that allows you to schedule meal drop-offs for friends or family members that are going through illnesses, a new baby, or anything that makes it hard to get a meal on the table. It's a wonderful way to help out a family that is has enough on their plate (excuse the pun! Haha). Great idea, right! So if you are wondering why my can of beans looks like a mountain of beans...now you know why. :)

 But this is such a great recipe for bringing to friends. It's delicious, fun to load up on a variety of toppings for your chili, and freezes well for future meals! So go ahead and double the recipe if you wish and deliver it to a friend! You'll be a hero ❤️ 

White Chicken Chili (serves 6-8)

2 large (or 3 med) boneless, skinless chicken breasts, diced in 1/2 inch pieces

1 medium onion, diced

10 oz diced whole green chilis (canned chilis are fine)

3 cloves garlic, minced

1 1/2 tsp cumin

3/4 tsp paprika

1/2 tsp dried oregano

1/2 tsp coriander 

1/4 tsp cayenne 

4 ears of corn, corn removed from cob (or 2 cans sweet corn if fresh is not available) 

2 (15 oz) cans white cannellini beans, drained & rinsed

1 (32 oz) box chicken stock 

8 oz cream cheese (low-fat or full fat, just not whipped)

Squeeze fresh lime juice 

Olive oil

Kosher salt & fresh ground pepper to taste

Optional toppings: shredded jack or cheddar cheese, fresh cilantro, diced onion, sour cream, lime wedges, tortilla chips, diced avocado (I like it ALL!) 

 In a large heavy-bottom sauce pot or Dutch oven, sauté onions in a generous drizzle of olive oil until they begin to "sweat" (about 2 mins) over med-high heat. Then add garlic, paprika, cumin, coriander, cayenne, salt & fresh pepper. Sautéed for another 2 minutes to toast spices and develop deeper flavor. 

 

 Next add chicken stock & green chilis.

 

When stock starts to warm up, add the block of cream cheese and continue to warm until cream cheese melts completely (this takes a little while...about 10 min). Don't worry if it looks like bits of white, it will eventually Turn the heat to med-low. You only need to stir occasionally so this is the point where I make cornbread or hangout with the kids. 

After it melts I toss in my corn.

As well as one can of the beans.

Purée the other can of beans with a ladle or two of the broth from the soup and add back into the soup. This will thicken up the chili giving it body. Simmer for about 5 minutes.

You thought I forgot about the chicken, didn't you?? Nope! That's up next. I add the chicken last to "poach" in the chili the last 15 minutes of cooking so that it is tender, not overcooked. The thing about chicken is that it either needs it be slow cooker for hours, OR until just cooked through. Anything in between can result in dry, overcooked chicken that I'd rather not consume. So trust me...add it last. 

 

 But before you add your chicken, TASTE, TASTE, TASTE!! Adjust for seasoning. If it isn't thick enough for your liking, let it simmer longer. Then add your chicken.

After simmering for about 15 minutes it's ready to eat! But taste again for seasoning.

 

 I love me some toppings! So load up and enjoy!

 

 I like to also bake up some of my loaded cornbread (I use cornbread mix and add diced green chilis, shredded cheddar & jack cheese, diced jalapeños & some honey.) Delish!

(My toppings container ready for neighbor transport!) Yummy!! 

Mmmmmm....