Fajita Salad with Warm Salsa Ranch Dressing

Fajita Salad

This is a great light meal for when you want a good dinner salad, but you are sick of grilled chicken!

The mix of salsa/ranch/corn as a dressing is AMAZING. Especially when you mix it up in the pan juices from the cooked fajita meat!

You can adapt this to suit your family’s needs. Use chicken fajita meat, OR this would be a great use of leftover fajita meat (as if there ever could be such a thing!).

We enjoy this year round, but this is the perfect summer food. Great for those super hot nights when you don’t want to heat up the house!

Fajita Salad with Warm Salsa Ranch Dressing

inspired by HEB 

Ingredients:

  • 1 lb of marinated beef fajita meat (I bought the HEB brand fajita meat. It’s SO good!)
  • 1 1/2 cups frozen sweet corn
  • 1/2 cup ranch dressing
  • 2 Tbsp Salsa
  • Shredded Romaine Lettuce (enough for everyone you are serving)
  • 1 cup crushed tortilla chips
  • 2 diced medium roma tomatoes
  • 1 diced ripe avocado
  • 1 cup cheddar cheese

Directions:

1. Heat your skillet and cook your fajita meat as directed via the skillet method

2. Remove the meat and set aside.

3. Add the corn to the pan and stir fry in the leftover seasoning/juices until cooked through. Remove from heat.

4. Add the dressing and salsa to the pan and stir.

5. Slice your fajita beef against the grain into thin strips.

6. Spoon the beef/ranch mixture over the lettuce and top with crushed chips, diced avocado, diced tomatoes and cheese.

Fajita Salad with Warm Salsa Ranch Dressing
Ingredients
  • 1 lb of marinated beef fajita meat (I bought the HEB brand fajita meat. It’s SO good!)
  • 1 1/2 cups frozen sweet corn
  • 1/2 cup ranch dressing
  • 2 Tbsp Salsa
  • Shredded Romaine Lettuce (enough for everyone you are serving)
  • 1 cup crushed tortilla chips
  • 2 diced medium roma tomatoes
  • 1 diced ripe avocado
  • 1 cup cheddar cheese
Instructions
  1. Heat your skillet and cook your fajita meat as directed via the skillet method
  2. Remove the meat and set aside.
  3. Add the corn to the pan and stir fry in the leftover seasoning/juices until cooked through. Remove from heat.
  4. Add the dressing and salsa to the pan and stir.
  5. Slice your fajita beef against the grain into thin strips.
  6. Spoon the beef/ranch mixture over the lettuce and top with crushed chips, diced avocado, diced tomatoes and cheese.
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Enjoy!

Black Eyed Pea, Shoepeg Corn and Avocado Salsa

I have to admit, I am not big on New Years traditions. For some reason, the beginning of the school year has always seemed to be my “reset” as far as goals and motivation go.

I do love creating magic and new traditions with my family though, so I’ve started incorporating some New Years traditions into our household. One of the main traditions is eating cabbage (mo’ money) and black eyed peas (good luck)!

Now, I’ll eat cabbage all day every day, but black eyed peas are just simply NOT my thing.

I know that I’ve had blackeyed peas in salsa preparations before, so I started looking for something salsa-like to fulfill my blackeyed pea quota for each new year.

This recipe does the trick! It is SO good y’all. So tasty. I actually think I’d make this year round! It would be a GREAT summertime dip as well.

Black Eyed Pea, Shoepeg Corn and Avocado Salsa

Inspired by AllRecipes

 Ingredients: 

  • 2 diced avocados
  • 1/2 cup chopped green onion
  • 2 chopped roma tomatoes
  • 1 (11 oz) can of shoepeg corn (drained)
  • 15 oz can blackeyed peas, drain and rinse OR I just cooked some dried blackeyed peas quickly in my instant pot)
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 tsp ground cumin
  • 1/2 tsp minced garlic
  • salt and pepper to taste

Directions: 

Mix all of the above ingredients together and chill for at least an hour!

Enjoy!

Serve with tortilla chips or on top of nachos.

Black Eyed Pea, Shoepeg Corn and Avocado Salsa
Ingredients
  • 2 diced avocados
  • 1/2 cup chopped green onion
  • 2 chopped roma tomatoes
  • 1 (11 oz) can of shoepeg corn (drained)
  • 15 oz can blackeyed peas, drain and rinse OR I just cooked some dried blackeyed peas quickly in my instant pot)
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 tsp ground cumin
  • 1/2 tsp minced garlic
  • salt and pepper to taste
Instructions
  1. Mix all of the above ingredients together and chill for at least an hour!
  2. Enjoy!
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Recipe for Bacon Dressing with Honey and Red Wine Vinegar

Bacon.

Bacon.

Bacon. 

Are you a bacon lover too?

If the answer is yes…we can be friends.

If not…well, we can probably still be friends, but you likely won’t enjoy my cooking!

Recently I received a Cast Iron Grill Press from Good Cook and I was challenged to use it to cook bacon.

Which suited me just fine, because as you know…I am a bacon lover!

I typically cook my bacon in the oven. While you CAN use this Cast Iron Grill Press in the oven up to 500 degrees…I wanted to try it on the stove.

You see, sometimes you need to make your bacon on the stove.

For instance, this amazing bacon dressing that I LOVE to make.

We’re talking bacon grease (for the oil), red wine vinegar (for the vinegar), honey, dijon mustard, salt & pepper.

It gets better.

After you mix all of this goodness up, then you add it to a salad that’s already topped with blue cheese (essential to really get the most flavor out of this dressing!) and the bacon bits that supplied this amazing bacon grease goodness.

It’s.To.Die.For.

You COULD bake your bacon in the oven and pour the grease off the baking sheet, but that can be a bit dangerous!

Better yet, cook it on the stove top with your Cast Iron Grill Press and once you remove the bacon…voila! Just mix in your other ingredients.

No dangerous grease transfer.

Just wonderful-ness.

*Note* In the below pic, I did not use a pan. My pan was being used for something else. Usually…I’d use a pan though!

I decided to REALLY put this Cast Iron Grill Press into action though by cooking half the bacon under the grill press, and the other half off the grill press.

The promise is that the press keeps your bacon from crinkling and shriveling up.

I’d say it delivered, right?

You could also use this Cast Iron Grill Press to make sandwiches, burgers, cook chicken faster, etc. Possibilities are endless!

Clean up is a cinch and it’s small enough to fit into one of your kitchen drawers.

Perfect.

I suspect this new kitchen tool from Good Cook will be seeing a lot of use in my kitchen from now on.

Bacon Dressing

Ingredients:

  • bag of salad (whatever you like. I prefer spinach or romaine)
  • blue cheese
  • 6 slices of bacon (I prefer center cut) – be sure to reserve at least 3 tablespoons of the grease
  • 3 tablespoons of red wine vinegar
  • 1 tablespoon of honey
  • 1 teaspoon dijon mustard (you can use a bit more if you want more of a honey mustard flavor)
  • salt & pepper to taste

Directions: 

  1. Cook your bacon in a skillet on the stove top.
  2. Once bacon is nicely browned, take the bacon off the pan (turn off heat) and make sure you have around 3 tablespoons of grease still in the pan (pour some out if you need to).
  3. Add red wine vinegar, honey, dijon mustard and salt & pepper to taste while stirring with a whisk.
  4. Put your salad, blue cheese and crumbled bacon into a bowl.
  5. Dress the salad and toss it just prior to serving.
  6. Enjoy!

Interested in purchasing a bacon press for yourself? Right now, you can take 25% off any of the Good Cook Burger tools on Good Cook with the coupon code BACONLOVERS. 

By the way, there is currently a Get Stuffed Burger Event going on on Good Cook’s website. I was supposed to participate in this challenge and am so bummed it didn’t work out! However, you really should go check out some of the AMAZING submissions and vote for your favorite !

Also be sure to follow Good Cook on Twitter and on Facebook !

Recipe for Bacon Dressing with Honey and Red Wine Vinegar
Ingredients
  • bag of salad (whatever you like. I prefer spinach or romaine)
  • blue cheese
  • 6 slices of bacon (I prefer center cut) – be sure to reserve at least 3 tablespoons of the grease
  • 3 tablespoons of red wine vinegar
  • 1 tablespoon of honey
  • 1 teaspoon dijon mustard (you can use a bit more if you want more of a honey mustard flavor)
  • salt & pepper to taste
Instructions
  1. Cook your bacon in a skillet on the stove top.
  2. Once bacon is nicely browned, take the bacon off the pan (turn off heat) and make sure you have around 3 tablespoons of grease still in the pan (pour some out if you need to).
  3. Add red wine vinegar, honey, dijon mustard and salt & pepper to taste while stirring with a whisk.
  4. Put your salad, blue cheese and crumbled bacon into a bowl.
  5. Dress the salad and toss it just prior to serving.
  6. Enjoy!
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Disclaimer: I was provided the Cast Iron Grill Press by Good Cook. All opinions are my own.

Easy Pea-sy Simple & Quick Pea Salad

Pea Salad-Yum!

It’s not easy finding veggie recipes that the kids will eat. Shoot, it’s not easy finding veggie recipes I will eat!

My step mother used to make this pea salad for us growing up and honestly it’s the only way she ever got a pea into my mouth. To this day, I’m still not a fan of peas, but I’ll eat them in this pea salad.

It’s simple, easy to throw together and of course very cheap to make.

You can make it fancier, of course. Throw some cheese cubes into it, use fresh peas instead of canned, make your own dressing, etc.

I like it simple though.

Here’s my recipe for simple and quick pea salad:

Easy Pea-sy Simple & Quick Pea Salad

Ingredients:

  • 1 can of sweet peas drained
  • 2 tablespoons mayo (I used light this time)
  • 2 boiled eggs, diced
  • salt and pepper to taste

Directions:

Combine all ingredients and chill in the refrigerator. Done.

See, I told you it was easy!

Serve this as a side and watch your kids gobble down their peas!

Enjoy!

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