What a title right? Well, it has not been too bad of a week, but obviously there really wasn’t any time to post my picture of the yummy Yaki Udon dish I made Monday night. I found a great Japanese food mart close to campus and bought some veggie potstickers so I knew this would go well will the Japanese Yaki Udon. If you have never had it, please visit The Sugar Bar and try her recipe for Shrimp Yaki Udon.
Today was another busy day but I felt so empowered and energetic and knew that I would be doing alot. It felt so awkward starting on dessert first, then dinner, but it gave me more energy! I could NOT forget to feed my husband before he went off to a late rehearsal, so I planned a quick, yet delicious recipe I found through Kristi Hane’s food blog from Food Network’s Sunny Anderson’s kitchen. I bring it to you, a little adapted. Enjoy!
Shredded Tex-Mex Salad with Creamy Lime Dressing
adapted from Sunny Anderson’s kitchen
Olive oil spray to a 8×8 glass pan
1 (8.5-ounce) box cornbread mix (recommended: Jiffy)
1 large egg
1/3 cup milk
1 (15.5-ounce) can black beans, drained and rinsed
2 tsp cumin
1 turkey sausage link, cut into 1/2 pieces
Salt and freshly ground black pepper
1 cup tomatillo sauce
1 tomato, chopped
1/2 head romaine lettuce, cut into strips
Creamy Lime Dressing, recipe follows
1/2 cups grated Cheddar
Special equipment: glass trifle dish
Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with olive oil. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely.
Cook the sausage and then place beans and cumin, salt and pepper to continue cooking for 5-7 minutes. Toss the salsa with the tomato. When ready to serve, cut the cornbread into 1/2-inch croutons.
In a clear trifle dish, layer the Tex-Mex Salad beginning with the lettuce, the tomato salsa mixture, shredded cheese, black bean/sausage mixture, topped with the cornbread croutons. Toss the lettuce with 3/4 cups of the dressing.
You will have extra dressing left for another salad, so do not worry!
Creamy Lime Dressing:
2 tablespoons freshly chopped cilantro leaves
2 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
1 1/2 tsp Tony’s Cajun seasoning
Special equipment: blender
Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with Tony’s.