cilantro

Cilantro Corn Salad

cilantro-corn-salad

Cilantro Corn Salad combines corn, cilantro, onions, and peppers with a rice vinegar and lime juice dressing to make an especially fresh, crunchy salad with a little kick!

Stacy brought this salad to a potluck at my house a few months back and it’s been on my list ever since!

Ingredients:

5 ears of corn

Bunch of cilantro, chopped

Bunch of green onions, sliced

1/2 Anaheim green chili pepper, diced

Lime juice, to taste

Drizzle of olive oil

2 T. , or to taste, rice vinegar

Dash of sea salt

Chipotle chili powder, to taste

Boil the ears of corn for about 6 to 7 minutes.  Let cool and then cut off the cob.  Combine the corn, cilantro, green onions, and Anaheim pepper in a large bowl.  Add the lime juice, olive oil, rice vinegar, salt, and chili powder.

Store in the fridge until potluck time!  Can be made a day ahead of time.

Advertisements

Watermelon Cilantro Salad

Watermelon Salad with Cilantro

Watermelon, red onion, red bell pepper, and cilantro are combined with a squeeze of lime juice and a drizzle of olive oil to make this the perfect sweet and savory, yet healthy, summertime salad!  It’s a very easy and affordable potluck dish to make.  And did I mention that it’s also gluten-free?!?!

Stacy made it for a beach bonfire recently (she had it at a 4th of July party) and I fell in love it.  Thank you, Stacy, for sharing this recipe!

Ingredients:

1 seedless watermelon, cut into bite-sized pieces

1 red bell pepper, chopped

1 small red onion, chopped

1 bunch of cilantro, chopped

Squeeze of lime

Drizzle of olive oil

Combine all of the above ingredients in a large bowl.  Cover tightly and keep chilled in the fridge until potluck time!

 

Twice Baked Potatoes with Soy Chorizo

Twice Baked Potatoes with Soy Chorizo

Twice Baked Potatoes are always a crowd pleaser at potlucks.  This vegetarian version is topped with soy chorizo, cheddar, and cilantro!

I was inspired to make these when I had the Chorizo Potato Skins at Roberto’s Cafe’ in Mammoth Lakes.  Their version has bacon and meat chorizo (which is awesome and can totally be substituted in the recipe below).  However, I love soy chorizo and thought it would be a great substitute.  And I was right!!

Ingredients:

8 medium russet potatoes

8 oz. sour cream

1/2 cup butter

Seasoned salt

Pepper

Green onions, sliced

1 package of soy chorizo

Grated cheddar, lots of it

Cilantro, chopped

Preheat oven to 400 degrees.  Scrub potatoes and fork them on all sides.  Rub them with canola oil and place them on a cookie sheet with sides (otherwise the oil will drip down into your oven).  Bake for 1 hour.

Brown the soy chorizo in a little olive oil and set aside.

Slice the butter and put it in a mixing bowl.  Add the sour cream and stir.  Slice the potatoes in half lengthwise and very carefully scoop out the insides, making sure that you don’t break the skins (you can leave a little potato in the jacket to help prevent them from breaking).  Add the potato to the sour cream and butter as you go.

When you’re all done, mash it all up with a potato masher.  Stir in the salt, pepper, cheddar cheese, and green onions to taste.

Fill the potato jackets with the potato mixture.  Top with soy chorizo, more cheddar cheese, and cilantro.

Reduce the oven heat to 350 degrees.  Bake for approximately 10 minutes or until the cheddar is melted and the potatoes are heated through.