Pico

I know I have been slacking lately, and I think Amy really thought she would get more help from me then she has been getting. I hope to start being a little bit better about posting. It just means I have to actually think about dinner before I start throwing it together, and it also means that I won't be able to get away with Mac and Cheese for dinner everynight. I hope you enjoy this Pico as much as me and my family do. I don't really measure out anything just depends on how many people you are feeding, and personal taste. Personally if I were making it for myself I would do it with about a 3:1 ratio of avacados to tomatos.


Here is what you need:

Avacados
Tomatos
White Onion
Cilantro
Salt and Pepper

You just want to chop your onion and cilantro really fine, dice avacado and tomato, and salt and pepper to taste. When I made this the other night I used 2 tomatos, 2 avacados, probably about a 1/4 cup of onion and cilantro (maybe a little less). This is so yummy, everyone is sure to love it. Goes great with anything mexican, I love it just for a snack too.

Cilantro lime tomatillo ranch dressing

Long title, oh my!! This dressing is my version of the Cafe Rio creamy dressing. I love this dressing!! It is so good on a salad, but also very yummy to dip chips or tortillas into....mmmm!!! This dressing has a very strong flavor. If it is too strong for you, adjust the sour cream and buttermilk to your taste.

I love garden fresh cilantro!!

Cilantro Lime Tomatillo Ranch Dressing

Ingredients:

• 1 buttermilk ranch dressing packet
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 4 tomatillos(husks removed)
• 1 large clove of garlic
• zest and juice of 1 lime
• large bunch of cilantro
• 1/2 jalapeno pepper(more or less depending on the heat level you like)

Directions: Put all ingredients into food processor or blender and blend away until smooth and creamy. I usually don't have buttermilk, so I put 1 T vinegar into measuring cup and add milk to the 1/2 cup mark.

Black beans with cilantro

Our family really enjoys beans and especially black beans! My husband spent 2 years in Guatemala serving a mission for our church and ate SO many dishes of black beans. He still LOVES them and I love to find new ways to fix them. This is another recipe that my wonderful Mom sent to me:)

Black Beans w/Cilantro

Ingredients:

• 1 can balck beans, rinsed and drained
• 1 1/3 cup tomato juice
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 2 Tbs olive oil

Directions: In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice and salt. Continually stir until heated through. Just before serving stir in cilantro...mmmm