Mexican Salad with Chicken and Creamy Lime-Avocado Dressing

I can very clearly remember the salad we had almost every other night while I was growing up.  It was iceberg lettuce with thick diced tomatoes, shredded carrots from a bag, some sort of shredded mixed cheddar, and then a thick ranch or blue cheese dressing.  This salad was SO common that I developed a hatred for all boring, crunchy, generic salads {as well as ranch and blue cheese dressing} and I probably went at least 10 years without ever making a salad myself.  But I’ve since grown out of my “salad is rabbit food” phase and have found several salads that are undeniably delicious and so fun to make at home!

This particular Mexican Salad with Chicken is my absolute favorite of all time.  It’s extremely filling, has a lot of flavors {probably because it has over a dozen ingredients}, and the dressing is just UNBELIEVABLY amazing.  We make a ton of the dressing so that I can toss it on practically everything we eat for days after the salad.  It makes a delicious dip for veggies and crackers.  And I even love it served simply on toast and covered with sunny side up eggs!  You’ll see that the salad has a lot of ingredients and several steps to it, but the only cooking you’re really doing is to the chicken.  Everything is so easy and I promise, you won’t regret the effort you put into this meal.

Mexican Salad with Chicken and Creamy Lime-Avocado Dressing
Click HERE for the recipe!

Mexican Salad with Chicken and Creamy Lime-Avocado Dressing from UnrulyBliss.com

Creamy Lime-Avocado Dressing from UnrulyBliss.com

Mexican Salad with Chicken and Creamy Lime-Avocado Dressing from UnrulyBliss.com

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Raspberry, Lemon, and Poppy Seed Muffins

I seem to have a penchant for any type of lemon sweet {as seen here, here, and here}.  And this one is made even more delicious by the fresh raspberries!

In Colorado, prime raspberry season is during the months of July through September.  {Check out these harvest calendars for crop availability in your state.}  When choosing raspberries, look for plump, evenly colored berries that have a soft, hazy gloss and are free of dents and bruises.  They should keep for one to two days in your refrigerator but try to consume them as soon as possible after you purchase them.  And don’t forget, all berries need to be rinsed just before use!

Raspberry, Lemon, and Poppy Seed Muffins
Click HERE for the recipe!

Raspberry, Lemon, and Poppy Seed Muffins from UnrulyBliss.com

Raspberry, Lemon, and Poppy Seed Muffins from UnrulyBliss.com

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Slow Cooker Moroccan Short Ribs With Couscous

So I have this weird thing about fruit being cooked with meat.  I think it’s…well, weird.  I don’t mean lemons or tomatoes, I mean like fruity fruits (apples, nectarines, grapes, pears, etc.).  And despite being proven wrong each and every time I finally try a dish that is both fruit and meat (check out one of my absolute favorite dishes here), I still feel funny about it!

I kept putting off trying this Moroccan dish, but we loved it so much when we made this that we’ve probably made it about 3 or 4 more times since!  The rib meat just simply falls off the bone and all of the flavors that have cooked together for over 6 hours are just heavenly.  The weirdo fruit aspect comes in with…TA-DAAAAA…APRICOTS!  The dried apricots taste so, so good in this dish that I find myself seeking them out to make sure I have an apricot piece with each bite I take.  Another win for Team Fruit-n-Meat.

*Also, I should note…this is one of the most easiest dishes to make in the morning before you leave for work!  Not only do you barely have to do anything when you come home, but your house smells like a lovely Moroccan festival when you walk in the door.

Slow Cooker Moroccan Short Ribs With Couscous
Click HERE for the recipe!

Slow Cooker Moroccan Short Ribs With Couscous from UnrulyBliss.com

Slow Cooker Moroccan Short Ribs With Couscous from UnrulyBliss.com

Slow Cooker Moroccan Short Ribs With Couscous from UnrulyBliss.com

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Slow Cooker Pork and Hominy Stew

Well, the month of May decided to look and act more like the month of March, except instead of snow, we got a LOT of rain.  We’ve made some amazing spring dishes but after 5 straight days of rain, rain…and then some more rain, we decided that a more hearty fall-like stew was in order!  I’ve had this recipe taped in my recipe binder for about two years now and it finally got its turn.  It’s chock full of pork and hominy…something that Justin hasn’t ever had much experience with before.  He’s from Wyoming so he didn’t grow up eating southern foods the way I did {I was born and raised in south Florida and my dad is from Georgia/Tennessee} and I’m proud to say that he loves it!  Hominy was a staple for me when I was growing up so I’m always a little surprised when people have never heard of it.  {Are you questioning it right now??  Check out this article called, “What the Hell is Hominy Anyway?“}  This stew absolutely hit the spot and I highly recommend it for anyone looking for something warm and hearty!  The avocado on top adds a great extra texture and flavor and the lime wedges add that final something special.  Enjoy!

Slow Cooker Pork and Hominy Stew
Click HERE for the recipe!

Pork and Hominy Stew from UnrulyBliss.com

Pork and Hominy Stew from UnrulyBliss.com

 

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Raspberry Jam Pastry Squares

I don’t know about you, but being a child of the 80’s and 90’s, Pop-Tarts were a staple of my diet.  I remember the joyful feeling I had every time the toaster would finally CHING CHING!!!  And up would jump the sweet flaky pies!  My fingers would itch to reach out and grab the tasty treasures even though they were too hot to touch right away.  I didn’t care.  What was a mild sting on my skin compared to the warm, fruity insides of those flaky, golden pastries?  Not.A.Thing.

These days, there are sooooo many ingredients in the brand name Pop-Tarts, the third of which is high fructose corn syrup.  So when Justin found this recipe and said it reminded him of homemade ones, I immediately reminded him of the raspberry jam we’d purchased at a farmer’s market the weekend before {Heidi’s Organic Raspberry Farm, so delicious!}.  We couldn’t find whole wheat graham flour at our local Sprouts grocery store, so we used chickpea flour instead.  If there was a real difference, we didn’t notice at all.  These pastries were so delicious and they brought me back to a simpler time when the biggest decision I had to make was which flavor to have.

Raspberry Jam Pastry Squares
Click HERE for the recipe!

Raspberry Jam Pastry Squares from UnrulyBliss.com

Raspberry Jam Pastry Squares from UnrulyBliss.com

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