Guacamole

This goes with the Salsa Mexicano recipe:

4-6 avocados, sliced up in a bowl with a knife (mashing bruises them)
2 T. chili vinegar (from the Serrano peppers used in the Salsa)
2 – 3 heaping tablespoons of Salsa Mexicano
½ tsp. Kosher salt to taste
½ tsp powdered chicken broth (Knorr)
¼ - ½ lime, squeezed over top

Mix avocados, chili vinegar and salsa together with a fork or continue with knife. Add salt, powdered chicken broth and lime juice. Mix. MMmmmmmmm, delicious!!!

Salsa Mexicano

This was served at a Stake Relief Society Fireside (our Stake RS presidency are amazing cooks apparently because everything they serve is delicious!)

Chop in blender or food processor:
1 whole, large onion
2 Serrano peppers (in small can in juice w/carrots pickled)
1 small bunch of Cilantro, washed (just use leaf part, not long stems)

Add:
8-10 Roma tomatoes (cut in half or fourths and then chop slightly in blender).

Put in a bowl and then add:
1 tsp. coarse Kosher salt (may add more to taste)
½ tsp. powdered chicken broth
½ lime, squeezed
(If you do not want skins on the tomatoes, roast in oven under broil. Turn as they blacken. Peel skin and blend.)

Thai Beef Tacos with Lime-Cilantro Cole Slaw

Marinade 1-2 lbs Beef Flank Steak for 30 mins. – 1 hour in:
1 T. Sugar
1 ½ tsp. minced garlic
½ tsp. Chili garlic sauce (Lee Kun Kee-Chinese section)
¼ tsp. pepper
2 garlic cloves

Grill steak and cut into strips. Put in corn tortillas (fried first and folded) with shredded cabbage, tomatoes, cheese, and drizzle with Cilantro Dressing.

Cilantro Dressing
In Blender:
2 tomatillas *peeled and cut up
½ bunch Cilantro
1 clove garlic
1 Jalapeno, seeded (then add a few seeds; use rubber gloves)
1 lime, juiced
1 Buttermilk Ranch Dressing (made up: Buttermilk, packet, mayonnaise)

Southwest Chicken Wraps

This was served at a Stake Relief Society training meeting last sunday and was delicious!!! I haven't made it myself yet.

Wraps
3-4 Grilled Chicken Breasts (marinated 30 mins. – 1 hr. in Spicy Ranch dressing) cut into strips
½ bunch cilantro, chopped
Red leaf lettuce, chopped
2-3 Roma tomatoes, chopped
Shredded Monterey Jack Cheese
1 recipe Cilantro Dressing
Tomato Basil flour tortillas/Spinach flour tortillas
1 pkg. low fat Cream cheese/ 2-3 Tbls. Salsa whipped together

Warm 3-4 tortillas between 2 damp paper towels in microwave for 40 seconds. Spread tortilla with cream cheese/salsa spread. Put a few strips of chicken on first (not in middle, but closer to an edge). Top with chopped lettuce, tomatoes, cheese, cilantro and drizzle, generously with Cilantro Dressing, then roll up tight. Cut diagonally and serve both sections with fruit kabobs.

Cilantro Dressing
In Blender:
2 tomatillas *peeled and cut up
½ bunch Cilantro
1 clove garlic
1 Jalapeno, seeded (then add a few seeds; use rubber gloves)
1 lime, juiced
1 Buttermilk Ranch Dressing (made up: Buttermilk, packet, mayonnaise)