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.

Basil Pesto

The Italian word pesta, means "to pound, or to crush."  Pesto is a thick paste with a few simple, but well combined ingredients.  With fresh basil, pine nuts, some good Parmesan Reggiano cheese you can't really go wrong. 

I love making pesto and have been making this recipe for years.  It's got to be one of my favorite things.  There are so many fantastic ways to eat it.  It is super easy to make, once you do you'll never go back to store bought.   Having said that, I was in a hurry the other day and bought some at the store.  So disappointed.  I went back to the store and grabbed some basil.  I made this and like a dork did a taste test.  Really?!  I realized how bad the store bought really was.  We buy things that don't even taste good when we can spend a few minutes to make something great.  I totally get being busy, but sometimes it's just a few extra minutes that are needed.  I'm not the 20 minute meals kinda girl.  I'll admit I may be obsessed with wanting everything I make to actually taste and look good.  

You can do so much with this pesto.  Of course add it to pasta, soups, sandwiches, use as a dip, a marinade, a spread, on pizza, drizzle it on anything, I love it on top of my hummus... the list goes on.   I'll have to post some pesto~licious recipes soon.

*I always say use the best ingredients you can find and/or afford.  That goes for this one, when a recipe has only a few ingredients make sure they are good ones. :)

1 cup firmly packed fresh basil leaves

1/2 cup firmly packed fresh Italian parsley

1 large clove garlic

3/4 cups good quality Parmesan Reggiano cheese, grated

1/2 cup pine nuts

1/3 cup extra virgin olive oil 

1/4 teaspoons Kosher salt

A few grinds~ freshly ground black pepper

In the bowl of a food processor, combine basil, parsley, garlic, Parmesan cheese, pine nuts, olive oil, salt and pepper.  Process until a paste is formed, stopping to scrape the sides.  Add less olive oil if you prefer it thicker more if you prefer it thinner.  

So easy ;)

Steak Sandwich

OK, this might not look like much.  It's only a few ingredients, simply put together.  It is however, my current love.  I crave this lately.  Did I say crave?  Yes, I'm pathetic.  I do know it's only a sandwich.  I just can't seem to help myself.

My husband hates it when I make it because he thinks it smells up the house a bit.  Not to mention one's breath.  I don't care, I'm in caramelized onion heaven.  I try to make it when he's out of town.  He recently came home early from a business trip and guess what was for dinner?  Uh~oh, lol.  I got some major eye rolls and complaining.  For better or for worse?  Right?  In sickness and in steak sandwiches...

You can ask your butcher to slice the steak thin for you.  I prefer to cut it myself.  I will also pound slices with my meat tenderizer before I cook the steak.

For the steak seasoning blend~ I like McCormick's Grill Mates, Montreal Steak.  I go through this a lot.  I buy a big container at Costco every year.  I love the rye in the blend.  It adds a little something.

1 tablespoon extra~virgin olive oil, plus a little more for grill pan and drizzling
2 large yellow onions, sliced thin
Kosher salt
steak seasoning blend
1 1/2 pounds of Filet Mignon (beef tenderloin) sliced super thin
1 teaspoon garlic salt
8 slices provolone cheese
4 soft Italian sandwich rolls, split lengthwise

Heat a saute pan over medium~high heat.  Add 1 tablespoon of olive oil.  Add the onions and season with salt and steak seasoning to taste.  Cook onions, stirring occasionally, about 15 minutes or until the onions are caramel in color.

Heat a grill pan, or a griddle over medium~high to high heat.  Drizzle a thin layer of olive oil or olive oil spray works great.  Cook steak slices until brown about 2~3 minutes on each side.  Cook in single layers in a few batches.  When steak is cooked remove from heat and immediately sprinkle them with garlic salt.

Assemble sandwiches.  Line each roll with 2 slices of provolone cheese.  Evenly distribute steak and onions.  I like to finish with a drizzle of olive oil on top.

Lemon Chicken Scaloppine with Pine Nut~Parmesan Crust

I used to order something like this all the time, at one of my favorite restaurants when I lived in California.  It was totally my usual, I'm not sure I ever ordered anything else.  This is as close as I can get with a few additions that I think make it even better!  So when I am feeling homesick, of course, I'll call my family.  I also might watch Legally Blonde, listen to Ryan Seacrest on the online radio and make this.  :)

The crust is full of flavor, with the lemon zest, pine nuts, Parmesan cheese and fresh basil.  Served with the baby arugula salad on the side, perfect.  The peppery arugula with the tomato and balsamic glaze is a great match with the lemon in the chicken.

4 boneless, skinless chicken breasts
1 cup flour
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 eggs, beaten
1 1/2 cups panko (Japanese bread crumbs)
2 lemons
3/4 cup grated good quality Parmesan cheese (I use Parmigiano Reggiano)
1/2 cup chopped pine nuts
2 tablespoons chopped fresh basil
2 tablespoons butter
2 tablespoons extra~virgin olive oil

Place chicken breasts in a large zip lock bag.  Using a meat mallet, pound chicken breasts until they are 1/4 inch thick.  Do a couple at a time in batches.

Combine the flour, 1 teaspoon salt, and pepper on a large plate.  Put the eggs on another plate.  On a third plate (you may want to use a larger shallow dish for the crust mixture) combine the panko, zest from 1 lemon (at least 2 teaspoons), 1 teaspoon salt, Parmesan cheese, pine nuts, and basil.  Sprinkle chicken with remaining 1/2 teaspoon of salt.  Coat both sides in flour, then eggs (allowing excess to drip off), then panko mixture, pressing lightly.

In a large skillet over medium heat, heat 1 tablespoon butter and 1 tablespoon olive oil.  When pan is hot, add 2 chicken breasts; cook about 3 minutes on each side, until golden and cooked through.  Remove and keep warm on a plate tented with foil.  Add more butter and oil to skillet with each batch.  Cut remaining unpeeled lemon into wedges.  Squeeze a couple wedges over the chicken before serving and place remaining lemon on serving platter.

Serve with Baby Arugula Salad.

Baby Arugula Salad with Balsamic Glaze

bunch of baby arugula
tomatoes
balsamic glaze
extra~virgin olive oil
kosher salt
freshly ground black pepper
shavings of Parmesan cheese

Cut tomatoes and mix in a bowl with balsamic glaze, olive oil, salt and pepper to taste.   Place on top of the arugula.  Garnish with more balsamic glaze and shavings of cheese.

BBQ Jalapeno Poppers

You've got to try this recipe!  It's ridiculous how good this is.  It is adapted from Ree Drummond, The Pioneer Woman (my new best~friend).  Her cookbook is titled, The Pioneer Woman Cooks.

I know what I'm bringing the next time someone asks me to bring an appetizer.  I might just make it every time someone asks me to bring an appetizer!  I made these last week when invited to dinner with friends.  Unfortunately, I didn't make enough.  So sad!  I made half the recipe and thought that would be enough,  with only 4 adults (one being my non~jalapeno~eating husband).  Nope, so wrong.  I made the rest the next night at about 10pm when my honey and I sat down to watch a movie.  Great midnight snack, lol.  I'm obsessed!  Interestingly enough Ree recommends making 3 times what you think you'll need.  She's a smart lady.

Try them,  you may want to send me a thank you note or some flowers or something!  ;)

18 fresh jalapenos
1 8~ounce package cream cheese, softened
1/2 cup grated sharp cheddar cheese
2 green onions, sliced
freshly ground black pepper
18 slices thin bacon, cut into halves
bottled bbq sauce
toothpicks
disposable rubber gloves~ *for this amount of peppers you want to make sure you protect your fingers.  Also, make sure you don't touch anything, like an eye, while you are working with jalapenos.

Preheat oven to 275 degrees.  Begin by cutting jalapenos in half lengthwise.  Try to keep the stems intact, they look prettier that way.  With a spoon, scrape out the seeds and light~colored membranes.  The heat comes from the seeds and membranes, so if you can handle the sizzle, leave some of them intact.

In a bowl, combine the cream cheese, cheddar cheese, chopped green onion, and black pepper to taste.  Mix the ingredients together.  Stuff each hollowed jalapeno half with the cheese mixture.

Wrap bacon slices around each half, covering as much of the surface as you can.  Be careful not to stretch the bacon too tightly, as the bacon will contract as it cooks.  Secure with toothpicks.

Place on a cookie sheet and brush the top and sides with your favorite bbq sauce.  Chutney or apricot jelly works well too.  Bake for 1 hour, or until the bacon is sizzling.  Serve hot or at room temperature.

Chinese Chicken Salad

Chinese Chicken Salad is one of my favorites. This has a really flavorful dressing, which I think makes the salad. Make this with whatever greens and vegetables you like. You could add cabbage, sugar snap peas, red pepper, snow peas, toasted almonds. I like to garnish with cilantro and freshly fried won ton strips.

3/4 cup pure maple syrup
1/3 cup dark Tamari sauce~ it's a thicker, better quality soy sauce
1/2 cup sweet hot mustard
1/2 cup sesame seeds
1/4 cup vegetable oil

1 pound chicken breast tenders

salt and pepper

3 tablespoons rice vinegar
1 1/2 tablespoons fresh ginger, grated
1/4 cup Chinese duck sauce ~you could also use apricot jam
1/4 cup vegetable oil

1 bag mixed baby greens~ about 6 oz

1/4 cup cilantro

1/2 seedless cucumber, sliced on an angle

2 carrots, grated

3 or 4 green onion, thinly sliced on an angle

1 can drained mandarin oranges

For the Marinade~ Combine syrup, tamari, and mustard in a bowl. Reserve 3/4 of a cup to use later for the dressing. Add the chicken to the marinade for at least 30 minutes.

When you are ready to cook the chicken, preheat a large nonstick skillet over medium high heat. Coat the pan with the vegetable oil. Spread the sesame seeds on a sheet of waxed paper (this will allow for easy clean up). Dip the chicken into the sesame seeds to coat. Saute the chicken about 3 minutes on each side, turning carefully. Remove chicken from pan and set aside.

For the Dressing~ Whisk vinegar, ginger, duck sauce, and the reserved marinade together. Then stream in the oil while you are whisking the dressing.

Combine the salad ingredients in a bowl. Add the dressing and toss. I like to slice the chicken at an angle, and serve on top. You could leave the chicken tenders whole if you prefer. Garnish with more cilantro, sesame seeds, and fried won tons.

To fry won tons~ In a saucepan heat about an inch of oil at medium heat. Cut the won tons into strips and fry to a light golden brown. This only takes a minute. Let them drain on paper towels and salt them right away.

Chicken Fajitas

This has got to be one of my favorite things to make.  It's my go~to recipe when I'm having people over. I really could eat this a couple times a week.  It is, without a doubt, one of my most requested recipes.  It could be due to the fact that I'm constantly making it.  If you've been to my house for dinner and I haven't made this, ask me to!  If you don't make anything else from this blog...make this!  You will not be sorry.

A friend brought me these fajitas when my now 11 year old son Cameron was born. The recipe comes from our friend Sheri, who is an excellent cook. My husband got a little sick of it in the early years of our marriage because I made it so often.  Sorry honey, although I'm not really that sorry.  :)

I usually like to double the recipe because it is fantastic the next day as nachos. I won't make it if I don't have enough time to let it marinate. It really does need at least 4 hours (I try to shoot for at least 6 or even overnight).  It will be well worth the wait!

1/4 cup soy sauce
1/4 cup vegetable oil
1/8 cup white vinegar
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon ginger
1/2 teaspoon lemon pepper
1/2 teaspoon white pepper
1 teaspoon chili powder
1/4 cup brown sugar
4 boneless skinless chicken breasts, cut into strips
1 large onion
1 large red pepper, sliced into thin strips
1 large green pepper, sliced into thin strips
2 tomatoes, sliced into thin wedges

Mix the soy sauce, oil, vinegar, lemon juice, garlic, salt, ginger, lemon pepper, white pepper, chili powder and brown sugar. Add the cut chicken and marinade for at least 4 hours or overnight.

Heat a large skillet. Add the chicken and marinade. Saute until the chicken is just about cooked. Add the onions and peppers. Cook for 2~3 minutes. Add the tomatoes and cook for 1 minute. Serve on warm flour or corn tortillas with lime, sour cream, guacamole, cilantro, cheese, more onion and tomato.

Butter Cream Frosting~
for Almond Sugar Cookies




Instead of the almond extract, you could add whatever flavoring you like. Mint, orange, the possibilities are endless.

1/2 cube butter, softened
3 1/2 to 4 cups powdered sugar, sifted
1/2 teaspoon almond extract

Cream the butter, add the powdered sugar then the almond extract. If the consistency is too thick add some milk (too much almond extract would make the cookies too strong). The recipe for the cookies called for a thick consistency. I prefer the frosting a little thin, almost like a glaze. Make it to your liking. Enjoy!

Almond Sugar Cookies

My sweet friend Sandi made these cookies as refreshments for a Valentine's program we were working on together at church. I fell in love! The next week I nicely begged her to make me some, or share her recipe with me. The dough is simple, and the almond extract makes them really special.

1 cup butter, softened
1 1/2 cup sugar
2 eggs
1 teaspoon almond extract
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Cream the butter, sugar and almond extact. Mix in the eggs. Next, add the dry ingredients. Roll out dough~ thicker is better because the dough is so soft. Roll out between parchment paper with a little flour. This seems to work the best. Cut shapes and bake on a greased cookie sheet at 350 degrees for 7~10 minutes. The cookies should be light.

*This dough expands a little when it is baking. I have the best luck with circle shapes, as the cut out shapes tend to loose their shape.

Butter Cream Frosting~

1/2 cube butter, softened
3 1/2 to 4 cups powdered sugar, sifted
1/2 teaspoon almond extract

Cream the butter, add the powdered sugar then the almond extract. If the consistency is too thick add some milk (too much almond extract would make the cookies too strong). The recipe called for a thick consistency. I prefer the frosting a little thin almost like a glaze.