El Torito Mexican Caesar Salad Dressing

When I moved to Chicago from California there were restaurants I missed.  El Torito was one of them, mainly for this salad.  I had been living in Chicago about a year when my sweet mom sent this recipe.  I don't know who she sweet talked at the restaurant to get it, but I'm happy to know I learned that lesson from the best.  I have made just a couple of minor adjustments.

This is one of my most requested recipes from friends.  Probably because I make it all the time.  Probably because it's really that good.  At El Torito, the salad is simply romaine lettuce, tomato, tortilla strips and Cojita cheese.  That's it!  I love to add an avocado and some roasted red peppers.   It's also a great dip with tacos or nachos.

2/3 cup packed fresh cilantro, long stems cut off
1 tablespoon Hidden Valley Ranch salad dressing mix (dry)
1 tablespoon Red Wine Vinegar
1/2 cup low~fat buttermilk
2~ 3 tablespoons roasted and salted pepitas (shelled pumpkin seeds) plus more for garnish
2 tablespoons Cojita cheese, plus more for garnish
1/3 cup vegetable oil

In a food processor, combine all ingredients except oil.  Process until well blended.  Slowly add the oil through the top cover while motor is running and process until dressing is smooth.  Add Kosher salt and freshly ground black pepper to taste.  Refrigerate until well chilled.  

Serve as desired over chilled greens.  Garnish with more pepitas and cheese. 

Makes 1 generous cup of dressing.

Hummus

I have to admit, I've never really been into hummus.  It's just one of the things I would always seem to pass over.  I have a friend who loves it and got me thinking about giving it a try again.  I went to the grocery store and picked some up...it was not so hot.  Actually, it was pretty gross, it tasted very artificial and processed.  So, my friend Jill was coming over and I thought I'd make something I knew she liked.  I thought I'd give it one more chance and just make some.

I went to my favorite never~fail chef, Ina Garten.  Some of you may know, she is my favorite chef.  Yes, I have every single cookbook and my tivo is packed with her cooking shows.  Seriously, she is like a rock star to me.  This recipe comes from, The Barefoot Contessa Cookbook.  Guess what?  I loved the hummus!  It's also super easy.   Serve with pita chips and fresh vegetables.

4 cloves garlic
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons liquid from the chickpeas
8 dashes Tabasco sauce

Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed.  Taste for seasoning and serve chilled or at room temperature.

Hot Ham & Cheese Dip

I got this recipe off a cracker box years ago and tweaked it a little. My friend Sandra used to ask me to make it whenever we got together. Now that we live in different states, I think fondly of her when I make it! You know those great friends you just miss being around?! It's really simple and quick, a great go to recipe when you kinda don't feel like making anything. I've added chopped red pepper, green chilies, green onion. Add what you love or leave as is.

1 8oz. package cream cheese, softened
1 cup sharp cheddar cheese, shredded
freshly ground black pepper to taste
1/2 teaspoon ground mustard
4 slices smoked ham, chopped (I get the ham from the deli and ask them to slice it in about 1/8 inch slices...you just don't want it too thin)

Mix the cream cheese, cheddar cheese, pepper and ground mustard together. Add the ham and mix until just combined. You don't want to over~mix as the ham will break down.
*If you are going to add any vegetables, add them with the ham.

Transfer mixture to a shallow oven proof dish. Bake in a preheated oven at 350 degrees for about 25 minutes.

Serve warm as a spread with crackers.

Cilantro Sour Cream

A great addition to fajitas, or tacos. Also pictured~ Mango Salsa

1 16 ounce container sour cream
1 cup cilantro, packed
2 green onions, chopped
1 tablespoon lime juice, about half a lime
kosher salt and freshly ground pepper to taste

Add all ingredients in a food processor. Process until well mixed.

Mango Salsa

I make this to go along with chicken fajitas. I think it's a great topping, it's also great on it's own.

Also pictured~ Cilantro Sour Cream

1 cup mango, diced

1/3 cup red onion, finely diced

1/4 cup cilantro, chopped

1 tablespoon lime juice, about half a lime

kosher salt and freshly ground black pepper to taste

Combine all ingredients. Serve with fajitas, tacos, or chips.