Bajio-Style Salad

This large salad is a meal on its own. I've received lots of requests for the recipe. To serve, I layer the following: warm tortilla (optional), romaine or spring mix lettuce, sweet lime rice, black beans, and carmelized onions; top with guacamole, salsa, shredded cheese, cilantro, and tomatillo dressing. (The toppings are optional, except the dressing. That's what makes the salad.) Here are the recipes for the layers.

SWEET LIME RICE
To one cup of jasmine or basmati rice add 1 T. sugar, about 1 t. of lime juice, and 2 c. of water. Cook as usual.

BLACK BEANS
1 can black beans, rinsed and drained--Rinsing the beans helps to prevent gaseous problems. You could also boil or pressure cook 1 c. of dry beans (then rinse before adding the salsa).
1/3 to 1/2 c. salsa--I just dump enough in to keep a thick consistency.
Salt if desired--The salsa usually has enough salt that I don't need to add any.
Mix it all up and warm in a saucepan.

CARMELIZED ONIONS
Chop one onion and saute in a little oil until carmelized. I like mine a little brown. If you use sweet onions (vidalia, walla walla, etc.), you won't need to sweeten them. Otherwise, add 1 T. of honey while sauteing.

CREAMY TOMATILLO SALAD DRESSING
In a blender, puree the following until creamy:
3 fresh tomatillos, cut into quarters
Juice of 1/2 lime--about 1 1/2 teaspoons
1/2 c. buttermilk (I've used milk, and the lime juice curdles it just fine)
1/2 c. mayonnaise
1/2 c. sour cream
1 package of dry Ranch Buttermilk dressing mix
1 c. fresh cilantro (about one bunch)
5 stalks green onions
2 cloves garlic, minced or crushed
1/2 t. salt

This is enough food to feed my whole family (2 adults, 5 children). The dressing makes enough for three meals, or it's great on quesadillas. I like to use the leftover beans and onions with the dressing (and plenty of cheese) in a quesadilla grilled until crispy. With sweet potato fries, you have another great meal. Enjoy!

Chocolate Lava Cake

This cake is soooo good (if you like dark chocolate), and it's surprisingly easy to make for how gourmet it looks and tastes.

Center (Lava):
1/2 bar (2 oz) Ghirardelli 60% Bittersweet Chocolate Baking Bar
1/4 c. heavy cream

Melt together in a double boiler and whisk gently to blend. (I made mine straight on the stovetop with no double boiler and just stirred it constantly on low heat.) Refrigerate for about two hours or until the sauce is firm. Form into six balls and refrigerate them until they are needed.

Cake:
Nonstick spray
1 bar (4 oz) of the above-mentioned 60% chocolate
1/2 c. (1 stick) butter
2 whole eggs
2 egg yolks
1/3 c. sugar
1/2 t. vanilla
1/4 c. cake flour (works fine with sifted all-purpose flour too)
Raspberries and whipped cream for garnish

Heat oven to 400 degrees F. Spray six 4-oz. custard cups or small ramekins. Melt chocolate and butter in double boiler (or not--see above) and whisk gently. With a mixer, whisk eggs, yolks, sugar, and vanilla on high speed for 5 min. or until it is thick and light. Fold the melted chocolate mixture and flour into the egg mixture just until it is combined. Spoon into the ramekins. Place a chocolate ball into the middle of each cup.

Bake 15 min. until the cake is firm to the touch. Let it cool for 5 min. and then run a knife around the edge and invert onto a plate. Garnish with berries and whipped cream and serve warm.

Corn Flake Crunchy French Toast

This is our anniversary breakfast! YUM!

• 1/3 cup crushed corn flakes
• 4 slices of white bread (I like Texas Toast - the thick stuff!)
• 1 egg
• 1/3 cup milk
• 2 tsp sugar
• 1/4 tsp cinnamon
• 1/2 cup flaked coconut
• 3 Tbsp butter

In a medium bowl, wisk together egg, milk, sugar and cinnamon. In a seperate shallow bowl or small pan, mix together the coconut and cornflakes. Heat butter in a skillet over medium heat.

Dip each slice of bread in egg mixture, then in the corn flakes mixture.

Brown in skillet until light golden brown on both sides.

Serve with maple syrup, honey or jam. Makes 2 servings.

Enjoy!