Dorito Taco Salad

No picture for this, but too yummy to not post the recipe!

1lb ground beef (or bison or turkey)

1 envelope taco seasoning

15oz kidney beans, rinsed and drained

3 or 4 tomatoes, diced

1 head iceberg lettuce, shredded

2c shredded cheese (colby jack or cheddar)

Nacho Doritos, crushed

Kens Country Frech salad dressing

optional: sour cream

optional: avacado, black olives, onions, peppers

Cook beef and add taco seasoning while cooking. (Do NOT add water to the beef mix) Place in a lg bowl and refrigerate until cool.

Add beans, tomatoes, lettuce, cheese, doritos, and any other ingredients. Mix well.

Cover with salad dressing. Mix well again. Serve immediately. Top with sour cream if desired.

*I like to use grape tomatoes and quarter them*

Goat Cheese with Chipotle and Roasted Red Pepper

This one was a hit with my bunco friends:)

1t cumin seeds

1 11-oz log soft fresh goat cheese

1c drained roasted red pepper strips from jar

1/4c extra-virgin olive oil

2t chipotle hot sauce

1 sm garlic clove, pressed

1/4c chopped fresh cilantro

2T toasted salted pumpkin seeds (pepitas)

toasted bagyette slices or crackers

Toast cumin seeds in sm skillet over med heat until fragrant, stirring often, about 2 min. Cool.

Place goat cheese log on platter. Cover with a sheet of plastic wrap. Press into lg rectangle (approx 8x3 in) Sprinke with cumin, salt and freshly ground black pepper.

Mix roasted red peppers, olive oil, hot sauce, garlic, and chopped cilantro in a bowl. Spoon topping over goast cheese. Top with pumpkin seeds. Serve with toasted baguette slices or crackers

*I couldn't find the pumpkin seeds so I skipped them*

Sautéed Scallps with Sweet Chili-Lime Butter

Like always, sooooo good and sooooo easy!!!

2 lg limes

3T unsalted butter, room temp

1 1/2T Asian sweet chili sauce

1T minced green onion

salt

pepper

12 sea scallops, side muscles removed, patted dry

Using microplane, finely grate enough peel from limes to measure 2t. Cut one lime into wedges and reserve.

Mix butter, chili sauce, green onion, and lime peel in sm bowl. Season to tast with salt and pepper.

Sprinkle scallops with salt and pepper. Melt 1T butter mixture in lg nonstick skillet over med-high heat. Add scallops and cook just until opaque in center, about 2-3min per side.

Divide scallops onto plates and drop butter mix in sm dollops over scallops on each plate and squeeze lime wedges over.

* I used about 1T of chili sauce this time to make sure it wasn't too spicy:)