Tuna Melts

This is a simple recipe and maybe people don't need a recipe for this, but I did, lol, and I've made these often since coming across the recipe a few months ago. They're quick and easy, and it you want them easier, you can mix up the tuna mixture ahead of time, stick it in the fridge, and then use it when you're ready for it. You do have to toast all the English muffins before baking the sandwiches, and it's nice to have a 4-slice toaster for this. I used 4 English muffins for a total of 8 open-faced sandwhiches. 

Tuna Melts

adapted from Food and Wine

1/2 scant cup mayonnaise (try using 1/3 cup)
2 tablespoons Dijon or honey mustard
1 (12-ounce) can water- or oil-packed tuna, drained (I just use chunk light in water)
2 celery stalks, finely diced
1/4 red, white, or yellow onion, finely diced
1 tablespoon minced parsley or 1 tsp dried

1/2 tsp BOTH dried dill and dried tarragon, optional, but very good
freshly ground black pepper

salt, to taste (I don't add any- these are plenty salty with tuna, mayo & cheese)
4 English muffins, split and toasted ( to make 8 halves total)
1-2 cups shredded Cheddar cheese (can use more or less)

1. Whisk together mayonnaise and mustard in a medium bowl. Add tuna, celery, red onion, and parsley and mix with a fork until well combined. Season with salt and pepper.

2. Heat broiler to high. Spoon tuna salad onto English muffin halves and place on a baking sheet. Top tuna with cheese. Broil until cheese is melted, about 4 minutes. (Optional- heat oven to 400 F or 425 F and just bake these until cheese is melted. My broiler is weird and I don't use it.) 

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Mexican-Inspired Corn Salad (Esquites)

This is my third recipe for Esquites, not to mention some other Esquites-inspired recipes on this site (soup, dip, etc). I love the flavors. This recipe is a little different and I really, really liked it. I made it for the first time recently for a potluck, and everyone loved it. I didn't get enough of it then, so I made it again after that just for our family. You can make this with fresh corn off the cob (see the original recipe link, below.) Here, I cannot get that, so I just use good-quality frozen corn. 

Mexican-Inspired Corn Salad (Esquites)

adapted from An Edible Mosaic

Salad:

4 large cups frozen corn, thawed and drained
1/2 teaspoon garlic powder
1 jalapeño de-seeded and minced (I used pickled)
¼ cup diced red onion
¾ cup crumbled cotija OR Feta cheese, divided
2 scallions green and white parts, thinly sliced, divided
¼ cup fresh cilantro leaves for the top (I mixed about 1/2 cup into the actual salad)
1 jalapeño thinly sliced, for garnish (optional)
1 lime cut into 6 wedges, for serving (optional)

Dressing:

3 tablespoons mayo
3 tablespoons sour cream
2 tablespoons fresh lime juice (or bottled key lime)
¼ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon salt
¼ teaspoon black pepper (can sub 1 heaping tsp TJ's Elote Seasoning for all spices except smoked paprika)
⅛ teaspoon smoked paprika

1. Add the corn, red onion, garlic powder, jalapeno, ½ cup crumbled cotija cheese, and ½ of the sliced scallion to a large bowl. Toss gently. If you want cilantro in the salad, add that in now.

2. Stir together all ingredients for the dressing in a medium bowl. Add the dressing to the corn mixture and toss gently. Top with the remaining ¼ cup crumbled cotija cheese, ½ of the sliced scallion, the cilantro leaves, and the sliced jalapeño. Serve along with the optional lime wedges to squeeze on top.

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Cheesy Crockpot Potatoes

I enjoyed these cheesy potatoes made in the crockpot. Some of my kids, not so much. Not sure why- they're weirdos sometimes and one can never really tell why they like some foods and not others. But here we are. Anyway, these call for frozen hashbrowns, which are just small diced, raw (I think) potatoes. I was curious so I tried this recipe and liked the results. It's super easy to stir together, too. This would be a good holiday side. I made this twice. I think both times, we had it with grilled meat and a veg. 

Cheesy Crockpot Potatoes

adapted from The Kitchn

1 medium yellow onion, chopped
8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
1 cup whole milk
1 cup sour cream
3 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1 (32-ounce) bag frozen diced potatoes
Freshly ground black pepper, for serving
Chopped chives or flat-leaf parsley leaves, for serving, optional

1.  Place 1 cup whole milk, 1 cup sour cream, 3 tablespoons all-purpose flour, 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, and 1/2 teaspoon garlic powder in a 6-quart or larger slow cooker and whisk until combined. Add 1 bag frozen diced potatoes, the diced onion, and 6 ounces of the cheese (about 1 1/2 cups) and stir to combine.

2.  Cover and cook until the potatoes are tender, stirring halfway through, about 5 to 6 hours on the LOW setting, or 3 to 4 hours on the HIGH setting. During the last 15 minutes of cooking, sprinkle evenly with the remaining 2 ounces cheese (about 1/2 cup). Cover and cook until the cheese is melted. Serve with freshly ground black pepper and chopped chives or parsley leaves.

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Super-Easy Chicken Cordon Bleu w/Roasted Broccoli

This recipe was super good, and super easy. It is Chicken Cordon Bleu; by far, the easiest version I've ever made (and I've made other easy versions!) This one is just layered on a pan, no stuffing/rolling involved, and your veg bakes right along with the chicken, so it can be a one-dish meal. One can add rice or a parmesan orzo to make the meal go farther, but it's not needed.         

Super-Easy Chicken Cordon Bleu w/Roasted Broccoli

adapted from Mel's Kitchen Cafe

2 tablespoons olive oil
1 ½ pounds broccoli, cut into spears/thin wedges 
Salt and pepper
4-5 thin chicken breast cutlets (buy cutlets, or cut breasts in half and pound thin) 
2 tablespoons Dijon mustard
4 to 8 slices deli ham, exact amount depends on brand/size of slices
4 to 8 slices Gruyere or Swiss cheese
¾ cup Ritz crackers (about 15), coarsely crushed

1.  Preheat the oven to 450 degrees. Make sure an oven rack is in the lower-middle position. Brush a large, rimmed baking sheet (about 11X18-inches) with 1 tablespoon of the oil. Place the broccoli on one side of the sheet pan, and drizzle with remaining oil. Sprinkle with salt and pepper.

2. Place the chicken cutlets side-by-side on one side of the prepared baking sheet (to help them fit, you can alternate thicker end to thinner end as you lay them down). Placing them close together (without overlapping) will help the cheese stay put as they bake. Sprinkle lightly with salt and pepper. Spread the mustard lightly over the top of each chicken piece. Top with 1 to 2 slices ham to cover and then add one or two slices of the cheese evenly across the top. Sprinkle the cracker crumbs evenly over the cheese and press lightly so the crumbs aren’t loose.

3.  Bake for 20 minutes until the chicken registers 160 degrees F on an instant-read thermometer and the broccoli is roasted and tender. The exact time will depend on the thickness of the chicken. If the chicken still needs more time but the broccoli looks like it is finished, scoop the broccoli off the sheet pan onto a plate and lightly tent with foil while the chicken finishes cooking.

4. For a better presentation, remove the chicken and broccoli as soon as it comes out of the oven so it doesn't sit in the juices in the bottom of the pan. I did not do this; to keep with the ease of a one-pan meal (and laziness). It was fine to leave it in the pan for serving. 

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Mexican Street Corn (Elotes) Dip

Oh wow, I absolutely loved this dip. I made it for our dinner a bit ago, just because I wanted to- no special occasion, except my local store had delicious tortilla chips- the kind made from whole fried tortillas- usually impossible to find here. They were wonderful with this dip. The brand was Cazo de Oro. They reminded me of Juanita's tortilla chips sold in the NW. Sadly, they are all gone now, and I can't find more. I added some Trader Joe's "Everything But the Elote" seasoning mix to this recipe, making it even better. (I added that in lieu of the salt/pepper.) 

PS: I used canned corn for this, per the recipe, and it was wonderful. This might be the first time I've ever used canned corn (besides creamed corn, for recipes). It didn't have the "canned corn" taste like I feared, and the original recipe stated canned corn held up better for this recipe than frozen. I used one can white, one can yellow.  I also used Japanese Kewpie Mayo; which I think made this even more divine! Use what you have, though.  

Mexican Street Corn (Elotes) Dip

adapted from Carlsbad Cravings

12 ounces cream cheese, softened

1 cup sour cream

1/2 cup mayonnaise

2 tablespoons lime juice

1 ½ teaspoons chili powder

1 teaspoon ground cumin

1/2 tsp EACH salt, pepper OR 1 tsp TJ's "Everything But the Elote Seasoning"

ADD LATER

4 oz. can diced green chiles, drained (I used Hatch green chilis- yum)

4 oz. can diced jalapeno peppers, drained (or less to taste)

1/2 cup cilantro, chopped (measure before chopping)

1/4 cup thinly sliced green onions

1 cup shredded sharp cheddar cheese

2 cups shredded Pepper Jack cheese, divided

1/2 cup cotija cheese, crumbled, divided (OR use crumbled Feta)

1 tablespoon olive oil

2, 15 oz. cans sweet corn, drained, rinsed, air-dried for a bit (I used one can white, one can yellow)

2 cloves garlic, minced

1. Preheat oven to 350 degrees F.  Add cream cheese, mayonnaise, sour cream, lime juice and all seasonings to a large bowl. Stir until combined (use a handheld mixer if desired to make it extra creamy).  Stir in green chilies, jalapenos (add to taste), cilantro, green onions, cheddar, 1 cup Pepper Jack cheese, and ¼ cup Cotija/Feta; set aside.

2.  Heat oil in a large cast iron skillet over a medium-high heat. Add the corn and cook for 5-7 mins, until slightly charred. Add garlic and sauté for 30 seconds. Transfer corn to the cream cheese mixture and stir to combine.

3.  Spoon mixture into an ungreased 2-qt. baking dish or 10” skillet and spread into an even layer. Evenly top with remaining 1 cup pepper Jack and ¼ cup Cotija/Feta cheese.  Bake uncovered at 350 degrees for 15-20 minutes or until cheese is hot and bubbly. Garnish with additional cilantro, Cotija and jalapenos or hot sauce if desired. Serve with your favorite tortilla chips.

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Tortilla Breakfast Wrap (TikTok Inspired)

I made these recently after seeing them online. They were tasty and the method would be great for other wraps with different ingredients. The wrap folds up easily with just one cut (use a pizza cutter). You place 4 different ingredients in the 4 quadrants, then fold up. See the original post for more details and a vid. Natasha's Kitchen

Tortilla Breakfast Wrap

adapted from Natasha's Kitchen

Makes 1 wrap- increase for more servings

1 large tortilla, 10” or burrito size
1 1/2 strips Cooked Bacon, 3 half strips
1/2 avocado
1 large egg
Salt and Pepper to taste
1/4 cup Shredded Cheese, Mozzarella or Mexican Cheese
1 tsp unsalted butter, to sauté

1. Cook the bacon- use the microwave, stove, oven, or buy pre-cooked bacon strips and warm up in the microwave.  Scramble an egg– Crack an egg into a bowl, season with salt and pepper, and beat with a fork. Sauté on a buttered non-stick skillet just until cooked through. OR, fry an egg- my preferred method. Mash 1/2 avocado in a bowl with a fork and season with salt and pepper.

2. Cut a slit into the side of the tortilla closest to you, cutting just up to the center. Arrange ingredients into 4 quadrants on the tortilla (Bottom right: Eggs, Top Right: Bacon, Top Left: Avocado, Bottom Left: shredded cheese).

3. Fold tortilla – fold the bottom right quadrant up, then proceed to fold the quadrants over each other to form a triangle.

4. Sauté – Heat the same nonstick skillet over medium heat and melt in some butter. Sauté the folded tortilla until golden brown and crispy on both sides, adding more butter for the second side.

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Grilled Zucchini Salad

I loved this zucchini side dish. (I LOVE ZUCCHINI!! Anyways....)  Slices of zucchini are grilled (over a gas or charcoal grill) and then tossed with lemon juice, herbs, and feta. The grill adds such great flavor to this. I make a similar side dish just on the stove; the grill really takes it up a notch. The original recipe has you cutting the zucchini in a weird way, so it doesn't fall through the grill grates. Even better: just skewer the zucchini or use a veggie grilling basket if you have one. I used metal skewers. Summer has been over for a bit, but this recipe still works for fall.

Grilled Zucchini Salad

adapted from The Kitchn

3 pounds medium green zucchini or yellow summer squash
5 tablespoons olive oil, divided
Finely grated zest of 1 medium lemon
2 tablespoons freshly squeezed lemon juice (I used all the juice from my lemon)
1/4 teaspoon dried oregano
1 1/4 teaspoons kosher salt, divided
Freshly ground black pepper
1 cup crumbled feta cheese (about 4 1/2 ounces)
1 tablespoon coarsely chopped fresh mint or basil leaves

1. Heat a grill pan or outdoor grill to high (450°F to 550°F). Meanwhile, prepare the zucchini and dressing.

2. Cut the zucchini into slices; place in a large bowl and set aside. If using skewers, threat all of the zucchini onto skewers. They can be semi-close together. Place 3 tablespoons of the oil, lemon zest, lemon juice, oregano, and 1/4 teaspoon of the salt in a small bowl. Season with pepper and whisk to combine; set aside.

3. When the grill is ready, drizzle the zucchini with the remaining 2 tablespoons of oil, sprinkle with the remaining 1 teaspoon of salt and pepper, and toss to combine. Place in a single layer on the grill (using a veggie basket or skewers.) (Reserve the bowl; no need to wash). Cover and grill, turning occasionally, until charred in spots and crisp-tender, about 8 minutes total.

4. Transfer the squash back to the reserved bowl, drizzle with the dressing, and toss to combine. Set aside to cool to just warm or room temperature, at least 15 minutes. Add the feta and mint or basil and gently toss to combine.

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Baked Feta Pasta (TikTok Inspired Pasta)

I've had this recipe bookmarked to try for a long time- the infamous TikTok Feta Pasta. I think I'm over a year late, but whatever. This pasta combines some of my favorite flavors- feta, tomato, and pesto, with another love- pasta. (I'm not sure if pesto is included in the original recipe, but it's a lovely addition. If you don't have pesto, just make this recipe without-it'll still be wonderful). You'll need a block of feta for this, not the crumbled variety (I think it would dry out way too much). Combine with 12 oz of pasta (or less); a pound would render this recipe way too dry. A kitchen scale is handy to have for recipes like this, OR you might be lucky and find a 12 oz. box of pasta in the store, like I did. :) 

Baked Feta Pasta (TikTok Inspired) 

adapted from Carlsbad Cravings 

8-12 ounces medium dry pasta like gemilli, rotini, fusilli (I use 12 oz- it's plenty saucy this way, but if you want it even saucier, use less pasta)
2 pints cherry tomatoes, rinsed (20-25 ounces)
½ cup chopped sun dried tomatoes in oil (optional- I've never done this but want to next time)
¼ cup basil pesto
2 tablespoons olive oil + more for drizzling
½ tsp EACH dried oregano, dried parsley
¼ tsp EACH dried thyme, salt, pepper
1 7-8 oz. block feta (not crumbled)
2 cloves garlic, minced
2-3 tablespoons chopped basil

1.  Preheat oven to 425 degrees F.  Add the tomatoes, sun-dried tomatoes (if using), pesto, olive oil, oregano, parsley, salt, pepper, thyme and red pepper flakes. Stir all of the ingredients together until evenly coated.  Make room in the center of the dish and add the feta. Drizzle the top of the feta with olive oil.

2.  Bake uncovered for 35 minutes or until the until the feta is soft/melty and tomatoes are bursting. Meanwhile, chop the garlic and basil and cook the pasta in salted water according to the package directions (plan on adding the pasta to the boiling water 10 minutes before the feta and tomatoes are done). Before draining the pasta, reserve 1 cup of the pasta cooking water for later. Remove the dish from the oven and immediately add the garlic and basil and stir for 30 seconds so the residual heat can cook the garlic.

3.  Using a silicone spatula or large serving spoon, press down on the feta cheese to break it down and make it creamy; then stir everything together until completely combined to create the sauce. Add the pasta and toss to evenly coat with the sauce. For a creamier pasta (recommended), stir in desired amount of reserved pasta water ¼ cup at a time until it reaches desired consistency.  Taste and season with additional salt if needed. 

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Loaded Ground Beef Nachos

These nachos were delicious. There are a lot of different things to prepare, but you can chop toppings, etc ahead of time. I loved the ground beef mixture, but not everyone in my fam did, and it makes a lot. However, leftovers are good, too. The nacho cheese sauce is something I'll make again just on its own sometime soon to eat with tortilla chips for some un-fancy nachos. I like that it uses evaporated milk; it makes it more stable and you don't have to worry about separation. It's combined with cornstarch, so you don't have to make a roux with this recipe. I bet one could keep the cheese sauce warm in a small crockpot set to low- I'll have to try it sometime. 

Loaded Ground Beef Nachos 

adapted from Carlsbad Cravings

GROUND BEEF AND BEANS

1 pound lean ground beef
1 1/2 teaspoons chili powder
1 tsp EACH ground cumin, onion powder, garlic powder
1/2 tsp EACH smoked paprika, dried oregano, salt
¼ teaspoon pepper
dash -¼ teaspoon cayenne pepper (optional, to taste)
1 16 oz. can refried beans
1/2 cup salsa  (medium for more of a kick)
1/4 cup sour cream
1/4 cup water

QUESO BLANCO
1 12 oz. can evaporated milk
2 teaspoons cornstarch
1 cup sour cream full fat please
2 oz. freshly, finely shredded Pepper Jack or Monterrey Jack cheese (1 cup loosely packed, ½ cup packed)
2 oz. freshly, finely shredded mozzarella cheese, (may sub Monterrey Jack cheese) (1 cup loosely packed, ½ cup packed)
2 oz. freshly, finely shredded sharp cheddar cheese (1 cup loosely packed, ½ cup packed)
3 tablespoons canned mild chopped green chiles
1-3 tablespoons canned diced jalapeno peppers
1 tablespoon juice from the jalapenos can
1 tsp EACH chicken bouillon, chili powder
½ tsp EACH ground cumin, onion powder, garlic powder, salt, pepper

SUGGESTED TOPPINGS

14 ounces thick/sturdy tortilla chips

Sour cream
Guacamole
Pico de gallo or chopped tomatoes and cilantro
Sliced olives
Pickled jalapenos
Green onions

Chopped Tomatoes

1.  Prepare toppings: Have all the toppings ready to go so you can quickly assemble the nachos as soon as you add the cheese sauce.

2.  Cheese Sauce (Queso Blanco):  Whisk evaporated milk and cornstarch together in a medium saucepan until smooth. Once combined, bring to a simmer, whisking constantly. Once it begins to simmer (bubbling on the sides but not boiling), reduce heat to low.  Whisk in sour cream until completely smooth.  While the heat still on low, stir in cheeses about ¼ cup at a time, whisking constantly until smooth/melted before adding more cheese. Once cheese is entirely melted, stir in all remaining ingredients, adding more or less jalapenos to taste. (If the dip seems thick/stringy, it means the cheeses aren't completely melted yet; just keep stirring.) The Queso Blanco will stay creamy but thicken as it cools. Stir occasionally to mix in the skin that forms on top. You can re-heat dip in the microwave or gently on the stove at any point to warm up/thin. You can also thin the dip further by stirring in milk to reach desired consistency.

3.  Brown beef: Brown beef in a large skillet over medium heat until almost cooked through; drain grease. Stir in all of the spices/seasonings, followed by refried beans and salsa until well incorporated, followed by sour cream. Heat through, then stir in water, 1 tablespoon at a time until it reaches a thick but somewhat spreadable consistency. You don't want it thin or it will make the nachos soggy.

4.  Serving: Have the toppings, beef mixture, cheese sauce, and tortilla chips on the table and let everyone make their own plate of nachos with whatever they desire. 

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Burrata and Marinated Cherry Tomato Sandwiches

This is one of my favorite recipes; discovered just a few months ago.  I made it for the first time last fall.  Since then, I've made it with fall and winter tomatoes, and it's just wonderful.  I can't wait to try it with summer tomatoes.  This recipe is easy, too.  You simply marinate the tomatoes for a little while (can be just a few hours or overnight), place on half of a toasted roll, top with burrata cheese, and black pepper.  Here in Italy, I buy "straciatella", which is just the inside of the burrata mozzarella ball; it comes in a tub.  Both ways would be good.  I'm not sure how common burrata is in the US, but I know friends there who do buy it.  

Sorry for the photo overload; these sandwiches are just so beautiful.  

Burrata and Marinated Cherry Tomato Sandwiches

adapted from Saveur

2 cups halved cherry tomatoes

1⁄4 cup plus 2 Tbsp. extra-virgin olive oil

1⁄4 cup balsamic vinegar

1 tbsp. capers

10 oil-packed anchovy fillets, finely chopped (2 Tbsp.), optional

Crushed red chile flakes, optional

Salt and freshly ground black pepper

One 8-oz. ball burrata or straciatella cheese

4 small crusty sandwich rolls

1.  To a large bowl, add the tomatoes, oil, vinegar, capers, anchovies, a pinch of chile flakes, and a generous pinch each of salt and black pepper. Stir well to combine. Cover with plastic wrap and let rest on the countertop or in the refrigerator for 8 hours or up to overnight (just an hour or two is also fine).

2.  When ready to serve, let the tomato mixture come to room temperature. Split each sandwich roll (I toast mine- I think these would get too soggy otherwise) and top with some of the tomato mixture (stir briefly before spooning it on). Divide the burrata among the rolls. Season with salt, black pepper, or more chile flakes to taste, and serve.

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Gnocchi with Blue Cheese, Spinach, and Bacon (or Pancetta)

This is a new favorite dish of mine.  I made it once because it looked easy, and was blown away by how much I loved it.  Sadly, none of my kids like blue cheese, but my youngest did eat some of this.  My husband and I enjoyed this, and the leftovers are good warmed up.  The first few times, I used bacon, but the last time I made it, I used a small package of cubed, smoked pancetta and it was way easier and tasted just as good (I think).  I'm not sure if one can buy the small packages like that in the States, but it's a good option for those who live in Italy.  (Pic of the small package at the end of this post.)  The pancetta is easy because it's already cubed, and it contains a lot less fat than bacon, so there's less draining of the fat. I actually had to add some olive oil last time I made it to get that one tablespoon of fat.  I got this recipes from the Kitchn- I really love a lot of their recipes.  

Gnocchi with Blue Cheese, Spinach, and Bacon (or Pancetta)

adapted from The Kitchn

6 slices bacon (about 6 oz- OR 4-6 oz of cubed, smoked pancetta)

1 pound fresh, shelf-stable, or frozen gnocchi (I used fresh)
1/2 cup low-sodium chicken broth
2 cups packed baby spinach (about 2 ounces) (I roughly chop with clean kitchen scissors right in the glass measuring cup)  
1/2 cup crumbled blue or gorgonzola cheese

1.  Cook the bacon or pancetta over low heat in a large skillet, flipping halfway through, until the fat has rendered out and the bacon is crispy, about 10 minutes. Transfer the bacon to a paper towel-lined plate. Once cool, crumble the bacon. Drain all but about 1 tablespoon of the fat from the pan.

2.  Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions. (My fresh gnocchi only take 2-3 minutes; are done when they rise to the top.)  Reserve 1/2 cup of the pasta water, then drain.

3.  Add the gnocchi to the skillet over medium-high heat and cook, stirring occasionally, until golden-brown, 1 to 2 minutes. Add the reserved pasta water, broth, and spinach, and cook, stirring until the spinach is wilted, about 1 minute. Remove the pan from the heat. Add the cheese and reserved bacon and stir to combine. Cheese will melt and form a nice sauce with the liquid already in the pan.  

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BBQ Chicken Salad w/Creamy Cilantro Dressing

This salad was so flavorful and just fun to eat.  The chicken is supposed to be tossed in BBQ sauce, but I skipped that.  I did include the BBQ sauce in the dressing like the recipe stated, and that was good.  I need to make big salads like this more often.  Now that spring is here, I plan on more salads like this.  

BBQ Chicken Salad w/Creamy Cilantro Dressing

adapted from Mel's Kitchen Cafe

CHICKEN AND SALAD:
3 cups cooked, shredded chicken
2 cups BBQ sauce, optional (see below)
½ head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion diced
¼ cup chopped fresh cilantro
1 1/2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
2-4 ounces sharp cheddar cheese, cubed small or shredded
2-4 ounces Monterey jack cheese, cubed small or shredded

CREAMY BBQ CILANTRO LIME DRESSING:
1 cup mayonnaise, light or regular
1/3 cup milk
1/3 cup buttermilk 
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white or apple cider vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/2 cup BBQ sauce

1.  For the salad, combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use. (I chose to just use plain chicken here, no BBQ.  But it'd be good either way.)

2.  In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. OR, you can serve the dressing on the side, which is what we did. Place salad on plates and top with the prepared BBQ chicken and additional dressing.

3.  For the dressing, combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. I choose to mix in my food processor for a smoother dressing.  Refrigerate until ready to serve.

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