Green Eggs & Ham Quiche

photo 3-24Can you believe its almost May?! May is such a great month because there is so much to celebrate! First off Cinco de Mayo… since my favorite day of the week is Taco Tuesday and I drink margaritas like they’re water, it’s my ultimate holiday! Then comes Mother’s Day and who doesn’t like celebrating mom? Moms are the best!

Finally, we kick off summer (and the right to wear white pants!) with Memorial Day! It’s a pretty action packed month. If you’re looking for an extra special way to show mom how much you care this year, make her a delicious meal! Mother’s Day is a great day to show mom how much you love her with homemade brunch and Bloody Mary’s (in bed?!) Now that sounds like a great morning! photo-574I feel like sometimes quiche is thought of as a wimpy ladies luncheon dish but serve this delicious spring dish along side a bacon Bloody Mary and you won’t hear anyone complaining! It is also a fun dish for kids to make because its super easy (the hardest part is sauteing the asparagus and onions)! photo 2-31Plus its a spin off the Dr. Seuss book “Green Eggs and Ham” read the book, make the quiche and you might even get the kids to eat some of it! So whether you’re hosting a bridal shower, brunch, lunch or Mother’s Day extravaganza (really whatever you want!) this quiche will be a hit! photo 2-32Green Eggs & Ham Quiche (click for printer friendly version)
Ingredients: (Serves 8-10)

  • 1 9-inch Pillsbury refrigerated pie-crust (from a 15-ounce package)
  • 2 12-ounce boxes frozen Stouffer’s spinach souffle (microwave for half the suggested time to thaw but not cook)
  • 4 eggs, beaten
  • 1 1/2 cups cups (6 ounces) grated mozzarella cheese (you can substitute Pepper Jack for some added spice)
  • 1 bunch of asparagus, ends trimmed and cut into 1″ pieces
  • 1 small yellow onion, diced
  • 1 cup diced ham, prosciutto or bacon (if using bacon, cook before adding it) if you are vegetarian you can leave this out
  • 1 tablespoon olive oil
  • fresh ground pepper


  1. Pre-heat oven to 375° F. Unroll the pie-crust and press it into a 9-inch pie plate.
  2. In a medium skillet heat olive oil over medium heat. Add onions and saute for 2-3 minutes, add asparagus and saute until just tender and onions are translucent, about 5 minutes more.
  3. Combine the spinach souffle, eggs, cheese, ham and asparagus mixture in a large bowl. Add a few turns of fresh pepper and stir to combine. Pour the mixture into the prepared pie shell.
  4. Bake until set in the center and the crust is golden brown, about 45 minutes.




Wild Rice Salad with Apricot & Cranberry

photo 2-29Happy weekend y’all! I hope you had a great week! Last weekend Park City mountain resort closed, it was a beautiful weekend, 60 degrees and sunny! Just when I thought spring had arrived… I woke up Tuesday morning to this…photo-573More snow! I couldn’t believe it! But that’s how it goes in the mountains! Sadly, I’m sure it won’t be the last time this spring we see snow. Regardless of what the weather does, I am READY for spring. photo 2-28This delicious wild rice salad is one of my favorite spring/summer salads. It’s super easy to make and its best when it’s served cold, so making it the day before is a snap and saves you time! Its great for picnics, BBQs or anytime.

The combination of the sweet cranberries, apricots and currents with the wild rice and orange dressing is perfection! It will become one of your favorite summer staples. photo 1-29

Wild Rice Salad with Apricot & Cranberry with Orange Dressing (click for printer friendly version)
Ingredients: (Serves 6-8)

  • 2 1/2 Cups Wild Rice
  • 5 Cups of water
  • 1 Cup low sodium chicken broth
  • 1 Cup dried cranberries
  • 1 Cup dried apricots, chopped
  • 1/2 Cup currents
  • 1 Cup scallions, sliced
  • 1/2 Cup parsley, chopped
  • 3 Tablespoons fresh thyme, chopped
  • 3/4 Cup pine nuts, toasted

Orange Dressing

  • 1/2 cup fresh orange juice
  • 1/4 cup cider vinegar
  • 2 tablespoons grated orange peel
  • 1/2 cup olive oil
  • salt and pepper to taste


  1. In a medium pot, bring water and broth to a boil, add the rice and bring it to a boil again. Reduce heat and simmer until the rice is tender but still firm- about 40-45 minutes.
  2. Meanwhile, whisk together the dressing ingredients and set aside.
  3. Drain the rice, transfer to a bowl and allow it to cool.
  4. Mix the remaining ingredients with the rice, drizzle with orange dressing and gently toss to combine.
  5. Serve over spinach or on its own as a side dish.


Charleston Shrimp & Grits *Guest Post from Champagne in my Boots*

IMG_4538Happy Tuesday! I am so excited for this post today because I want to introduce you to my very first guest blogger on Ski Boots in the Kitchen! Paige from ‘Champagne in my Boots’ has chosen one of her favorite southern family recipes to share with you all today! Check out her awesome recipe below as well as more info about Paige and her blog! I hope you enjoy! Thank you, Paige for sharing! Bon Appetit! cimb-RGBHey y’all, I’m Paige of Champagne in my Boots—a food blog dedicated to bringing the gourmet to the everyday. I am so excited to be sharing a little bit of myself and my blog on Ski Boots in the Kitchen and hope that you will enjoy it!

As a native North Carolinian who has since settled in South Carolina, I have spent my life surrounded by good food. I was recently asked by a Yankee Northern acquaintance where I learned to cook, and I had trouble coming up with a concrete answer because I can honestly say that I was never taught to cook. Rather, it was something that I absorbed, seemingly through osmosis.

I spent much of my formative years doing homework at the kitchen island as my mother prepared dinner, and warmer months were spent accompanying her to farmers markets, grocery stores, fish markets, roadside produce stands and the like as she shuttled me to and from tennis lessons, pool parties and camp. So, I started learning about seasonal and local foods, how they are prepared and how to combine flavors long before I decided to pick up a chef’s knife myself. To this day, I can always depend on my mom to offer sage advice when I find myself stuck during a recipe experiment.IMG_4542

If there is one thing Southern women are known for—well, besides our pearls and being “steel magnolias,”—it is our cooking. Pretty much every Southern woman has a signature dish for which she is known, and those who do not, quickly learn the best establishments for take-out and/or catering and, subsequently, perfect the art of being the model hostess. Even those who do not possess the cooking gene typically find some recipe they are able to perfect over time.

Down here, we take our food pretty seriously, which means that the concept of secret family recipes can be taken to a whole new level. Many people are not able to get their hands on their grandmother’s famous chocolate cake recipe until said grandmother passes away, and even then, you can almost guarantee that grandma was sneaky enough to leave out some ingredient or another just so that no one can ever replicate the dish to the same level at which she made it.

Fortunately for all of you, I am not one of these women (though, admittedly, I do freehand a lot of my cooking, so measurements are not always as precise as you may find elsewhere), and I am about to break a cardinal rule and share with you my recipe for true Charleston Shrimp & Grits. It has been adapted from my husband’s great-aunt’s recipe, and I am quite confident that your first bite will transport you straight to the Lowcountry—the cultural mecca of South Carolina that I am fortunate to be able to call home.IMG_4545

Before I share the specifics, I thought I would give you a small piece of advice. What I am about to say might sound a little harsh, but for your sake, I think that it is important for me to share. Before you consider lightening up” this recipe or trying to substitute ingredients for what you found on sale at the market, you should check yourself. I am all for lightening up recipes and making them healthier when possible, and I am a big advocate of “using what you have,” but this is not one of those times. Some recipes just are not the same without the fat, and considering I make my “buttermilk” fried green tomatoes with Greek yogurt, you can trust me when I say that this recipe should not be messed with. I did quite a bit of experimenting with it so that I could share it with you without my husband’s great-aunt banishing me from her kitchen forever (aka I was not given permission to share her exact recipe), and as a result of my own trials, I very strongly urge you to stick to the recipe in this case if you want authentic Lowcountry shrimp & grits.

Charleston Shrimp & Grits (click for printer friendly version)

Ingredients (serves 4)

  • 2 strips bacon (I use uncured)
  • 2 links andouille sausage, casings removed
  • 1 medium yellow onion, chopped
  • 1 sweet bell pepper, chopped (red, yellow or orange—or a combo)
  • 1 stalk celery, thinly sliced or chopped
  • 2 cloves garlic, minced/grated/pressed
  • 1 jalapeño, minced (for spicier gravy, do not discard seeds)
  • 6 Tbsp flour
  • 4 cups unsalted chicken stock
  • kosher salt
  • 1 red bell pepper
  • 1 lb shrimp**

**Cook’s note: I like to buy peeled & deveined shrimp when possible. If this is not available or not what you prefer, you will need to peel & devein the shrimp prior to cooking. I like to brine my shrimp overnight in a salt water mixture because it gives them more flavor, but this is optional.


  1. Cook bacon over medium heat in a large cast iron skillet until browned and crispy. Transfer to paper towel to drain.
  2. Meanwhile, place red bell pepper under the broiler, turning as the skin chars, until all sides are slightly charred and skin is separating from the flesh. Enclose in a paper bag to cool for 10 minutes. Once cool, peel off skin, remove stem & seeds and thinly slice.
  3. Cook sausage in the same pan until cooked through. Transfer to paper towel to drain.
  4. Add onions, bell pepper, celery & jalapeño and cook until tender, about 7 minutes. Add 1 clove garlic and cook another minute. Use a slotted spoon to remove from pan and set aside.IMG_4524
  5. Sprinkle flour onto skillet and use a wooden spoon to scrape the bits off the bottom until all of the fat is absorbed. If there is not enough rendered fat, you can melt a Tbsp of butter or two and use that to help make the rouxe.IMG_4525
  6. Whisk in 1/2 of the stock and bring to a simmer. Let simmer for about 10 minutes until thickened then add back in the vegetables & 1/2 of the sausage. Stir in remaining clove of garlic and whisk in remaining stock. Use a stick blender (or regular blender or food processor) to blend the vegetables and sausage with the gravy and let simmer for 20 minutes. Taste for seasoning and season with salt and freshly ground black pepper as needed.IMG_4526
  7. Add shrimp to gravy before serving, and cook until cooked through. They are ready when they have curled into a C shape. Be careful not to overcook—they are overcooked if they curl into a tight C that resembles a curly-q.IMG_4535
  8. Serve over grits and garnish with crumbled bacon, additional sausage, roasted red pepper, green onion, diced tomatoes, parmesan or other garnish of your choice. Enjoy!IMG_4528


  • 2 + 2/3 cups water
  • 2/3 cups stone ground grits (or hominy, y’all!)
  • 1/4 – 1/2 tsp salt (or to taste)
  • 1 Tbsp unsalted butter
  • 2/3 cup whole milk, divided
  • freshly ground black pepper
  • 1/4 cup parmesan
  • parsley to garnish (optional)


  1. Bring water to boil. Stir in grits, salt & butter. Reduce heat to low and cover. Let simmer for 10-15 minutes until most water is absorbed.
  2. Uncover, stir in 1/3 cup milk and let simmer, partially covered, for 10 mins, stirring every few minutes to prevent the grits from sticking to the bottom of the pan. Stir in remaining milk and simmer for 10 more minutes, continuing to stir every few minutes.IMG_4536
  3. Stir in Parmesan and season to taste with freshly ground black pepper. Serve garnished with parsley. Enjoy! IMG_4539I hope you will enjoy this dish as much as I do, and for more of my recipes, don’t forget to pop over to You can also find me on Facebook, Instagram (@champagneinmyboots), twitter (@champagneboots) and Pinterest! And be sure to check out the guest post on Mahi Mahi Tacos that Perry did for me!

Après Hour

photo-567Good Morning! Happy almost weekend! I brought you some flowers this week, don’t you just love them? They’re ranunculus and they make my house feel like spring! Everyone around the country has their bunny ears all up in a bunch about it snowing in April. Guess what, here in Utah we ski at Snowbird until July! I did see this hilarious photo however and it made me chuckle…10259905_10151893133425834_4068822561324326923_n ✓ These baked eggs with spinach and mushrooms looks like the perfect weekend brunch item!

✓ Or these waffles… with blueberry bourbon syrup, you’re kidding me.

✓ Wash it all down with this, one of my favorite brunch cocktails…

✓ Happy Easter! These 25 hilarious bunny costumes will make you laugh (hard) and then give you nightmares (if you’re 5).

✓ My mother just sent me the ultimate Easter egg… Solid chocolate on the outside… (that’s a Cadbury mini egg beside it to give you some perspective!)

✓ And filled with chocolate on the inside! Thanks, Mom!

✓ Want to make yourself really hungry at work? Look at TheeFoodPorn twitter feed- the pictures will make you drool.

✓ It’s possible to buy organic and not break the bank… here are 7 tips!

✓ Do you know the difference between flat-leaf and curly-leaf parsley? See here.

✓ This Southwest Airlines Flight Attendant Gives The Safety Speech To End All Safety Speeches.

✓ Piper’s been bad and she knows it… That new toy only lasted 10 minutes! I hope you have a better weekend than Piper’s poor frog! Cheers to you!



Crockpot Beef and Broccoli “Take-Out, Fake-Out”

photo 2-26Lets be honest for just a minute, there is nothing better than Chinese take-out especially on a lazy day when you don’t feel like cooking. I’ll be the first to admit, its one of my guilty pleasures! I always forget how easy and amazing crockpot meals are- even though they take a little extra planning the day before (purchasing all the ingredients) They are so easy! What was that cheesy commercial for the at home rotisserie chicken oven who’s tag line was, “Set it and forget it!” Well that is all you have to do with the crockpot! photo 1-26And this beef and broccoli is no different. Throw everything together, turn it on and when you get home from work you have Chinese “Take-out” with out leaving the house (plus this recipe feeds 4 people for $15! Try doing that with take-out)! My friend Kim introduced me to this recipe that she got from the blog “Table for Two” since I first had it at her house, I have made it three times its so super-duper delicious! It will become an instant favorite in your house too!

Crockpot Beef & Broccoli (Take-Out, Fake-Out) (click for printer friendly version)
(Prep-Time 10 minutes; Cook-time 4-6 hours)(Serves 4)

  • 1-1 1/2 lb. boneless, beef chuck roast, sliced into thin strips
  • 1 cup beef broth
  • ½ cup low sodium soy sauce
  • ⅓ cup dark brown sugar
  • 1 tbsp. sesame oil
  • 3 garlic cloves, minced
  • 2 tbsp. cornstarch
  • 4 tbsp. sauce (from the crockpot after dish is cooked)
  • 1 16oz bag Frozen broccoli florets
  • Brown rice, cooked according to package direction


  1. In the insert of the crockpot, whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
  2. Gently place your slices of beef (raw) in the liquid and toss to coat.
  3. Turn crockpot on low and cook for 6 hours.*
  4. When done, in a small bowl, whisk together cornstarch and cooking liquid to create a slurry, pour into crockpot, stir to mix well. Toss in your broccoli florets. Cook on low for an additional 30 minutes to thicken up the sauce. (throw the frozen florets right into the crockpot without defrosting)
  5. Serve hot over brown rice.

*Cooks note- depending on the temperature of your crockpot and how you like the meat cooked the cooking time my vary. I cooked ours for 6 hours and it turned out very tender almost like shredded beef (it was awesome!) If you prefer larger chunks of whole beef the cooking time will be closer to 4-5 hours! Personally I say the more cooking time the better in the crockpot!

Egg in a Basket with Goat Cheese & Avocado

photo-563Good Morning! Maybe you haven’t had your coffee yet, so its only an OK morning so far, get that caffeine pumping through your veins and the day will seem a little more tolerable! This week is vacation week for a lot of people in Park City, I’m envious of you if you’re off on a lovely vacation… It was snowing here AGAIN yesterday!

This coming weekend is also Easter, which means another excuse to cook and eat food (like I needed an excuse!) I’m excited to decorate some Easter eggs, make some delicious brunch and sit back with a cup of coffee (or bloody mary!) and enjoy the day! Growing up one of my favorite breakfast dishes was “eggs in a basket” also know as “eggs in a hole” I’m sure you have your own name for it if you’re familiar with this meal! But since its almost Easter, today I’m calling it Egg-in-a-basket! photo 5-9You’re taking two essential breakfast items, eggs and toast, and marrying them into one awesome creation! Sometimes the simplest of things taste the best! As a kid I used to put maple syrup over the top but in this version of eggs-in-a-basket I’ve dressed it up with creamy goat cheese and avocado! Hope you have a great Monday! Enjoy!

Ingredients (Serves 1)

  • 1 fresh egg
  • 1 slice whole grain bread
  • 1 tablespoon butter
  • 1 tablespoon goat cheese, crumbled
  • 1/2 avocado, sliced
  • 2-3 dashes paprika
  • salt and pepper to taste


  1. Melt 1/2 the butter in a medium skillet over medium heat. Using a sharp knife or the rim of a glass, cut a golf ball sized hole in the middle of the bread. Spread the remaining butter evenly on the slice of bread. (spread some butter on the little bread circle and throw it into the pan as well as an added crispy treat!)
  2. Place the bread butter side down in the skillet and allow it to brown 1 minutes. Crack the egg, carefully, into the hole, add 2-3 dashes of paprika over the egg and fry 2 minutes until the egg has set slightly.
  3. Carefully flip the egg with a spatula and cook for 2-3 minutes longer. You don’t want to over cook the egg so the yolk is hard but you want to be sure the whites are cooked. Let it cook until the yolk feels, to the touch, soft but not over jiggly!
  4. Remove the egg-in-a-basket from the pan, sprinkle with salt and pepper then crumble 1 tablespoon of goat cheese (or more if you love it!) over the egg. Slice up the avocado and serve it on the side.
  5. Bon Appetit!


Après Hour

photo-555Happy Friday, happy Après Hour! Spring has sprung here in Park City, for real this time, look at the pretty flowers I found on a hike this week. I’m sorry if you missed après hour last week, it was a crazy week and I just didn’t have time! I was too busy tending to my newly potted plants and celebrating my birthday. Check out the cactus and succulents I planted a few weeks ago!

It’s been two whole weeks and they are still all alive- when I read online that they only have to be watered once every one to two weeks I was sold! It even said “when in doubt, don’t water them!” So I figure I’ve got that going for me. This is what my basil plant looked like last year…photo-7Yep, its dead. Totally dead. I should have notice the directions on this one said, when in doubt ALWAYS water. I didn’t get to use fresh basil in ONE recipe before I killed this sucker! Anyways, I’m hoping for better luck this year.

✓ Did you know it’s #pizzaweek? Click here for heavenly pizza recipes, all week long!

✓ Looking to ‘sharpen’ your knife skills? Check out this free knife skills class so you’ll be a pro in the kitchen!

✓ Go ahead and pretend you’ve never had this reaction…photo-8✓ Start your day off with this tropical smoothie… I’d like to add a little rum to it!

✓ Then finish your day off with this cocktail… the rum is already added to it! (A drink for breakfast and dinner, in one day… the Dr. will never know!)

✓ Speaking of cocktails, check out the awesome Moscow Mule mugs I got for my birthday! I love them! photo-554✓ Do you love picnics? You’re crazy if you don’t! Check out this delicious Indiegogo campaign from Madeline Picnic Co.! Farm to Fork gourmet picnic baskets, what could be better?

✓ Looking for some budget friendly recipes? Here are 104 that feed 4 for $10! The Risotto Primavera looks delicious!!!

✓ Rhubarb Shortcake, yes please!

✓ These pictures will make you fall in love with foxes.

✓ Here’s piper, wishing you a very happy weekend! Cheers! photo-559


Chocolate Buttermilk Cupcakes with Chocolate Cream Cheese Frosting

photo 2-18Last weekend was a great weekend. I skied, I went bowling, I ate lots of cake and I celebrated my birthday surrounded by friends! Weekends don’t get much better than that! Cake is delicious all the time, but there is something about birthday cake that is extra special! photo-553Now my usual request for birthday cake is my moms carrot cake (I posted it last year!) and I was lucky enough to enjoy some delicious carrot cake cupcakes this year, thanks to these lovely ladies above! (don’t worry I didn’t eat all the cupcakes myself)  But if its not carrot cake, I’d rather have chocolate… hands down! photo-551You won’t find a more classic cupcake than these delicious chocolate pillows. Top them with cream cheese frosting… because why would you have any other kind of frosting? And you’ve got yourself a heavenly piece of cake!

The secret inside them? Brewed coffee! Adding brewed coffee to your cake does not make it taste like coffee or mocha but rather it intensifies the chocolate flavor. This is possible because coffee has the same flavor profile as chocolate, but is less dominant than cocoa, so adding it helps your taste buds pick up on the chocolate notes. photo 5-8The end result is a super light but very chocolatey cake that’s not too rich and leaves you satisfied! Since this cake is all about the chocolate, be sure to use quality cocoa powder for both the cake and the frosting!

Chocolate Buttermilk Cupcakes with Cream Cheese Frosting (click for printer friendly version)

Chocolate Buttermilk Cake

  • 1 1/2 cups all purpose flour
  • 3/4 cup Dutched cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1 cup strong brewed coffee
  • 1 teaspoon vanilla extract

Chocolate Cream Cheese Frosting

  • 8 ounces cream cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 3 cups sifted powdered sugar
  • 1/2 cup good cocoa powder


  1. Brew Coffee and set aside. Pre-heat oven to 350 degrees.
  2. Line cupcake pans with cupcake tins, or for a cake coat two 9″ round pans with butter, dust with flour and line the bottom with parchment rounds.
  3. Combine flour, cocoa, baking soda, baking powder and salt in a bowl, stir with a hand whisk and set aside.
  4. Using an electric mixer or hand mixer beat eggs and sugar until very thick. Beat in oil.
  5. Alternate adding flour and buttermilk to the egg mixture beating until well combined.
  6. Add coffee and vanilla until combined.
  7. Fill cupcake pans evenly, only filling them 1/2 way up. (same for cake pans)
  8. Bake for 20-30minutes or until a toothpick inserted into the cake comes out clean.
  9. Let the cupcakes cool completely before frosting them.

For the Frosting:

  1. With an electric mixer beat cream cheese and butter together until smooth.
  2. Slowly mix in powdered sugar and cocoa powder.
  3. Allow frosting to set in the fridge while the cake is in the oven.


  • 8 ounces cream cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 3 cups sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
  • 1/2 cup cocoa powder


  • 8 ounces cream cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 3 cups sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
  • 1/2 cup cocoa powder


  • 8 ounces cream cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 3 cups sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
  • 1/2 cup cocoa powder


  • 8 ounces cream cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 3 cups sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
  • 1/2 cup cocoa powder


Happy April… Fools!

Happy April! Hopefully you didn’t miss my April Fools day post yesterday, if you did, check it out here. I love April Fools day jokes! I always come into the day prepared not to trust anyone but I usually fall for one or two good pranks! Here are a few photos I took yesterday that are definitely NOT April Fools jokes. photo-547It has snowed 16″ in the last two days in Park City. A couple days ago you could see the grass on my front lawn… Now, not so much! photo-549This Sea Salt Soriee is nothing to joke about, its damn delicious and I have to refrain from eating the whole bar before I leave the grocery store. photo-550Looking for a delicious snack? All you need is some EXTRA sharp cheddar cheese, freshly sliced apples and a corn tortilla. Place the apples on the tortilla, top with cheese and stick it under the broiler for a few minutes until the cheese melts. This was one of my favorite childhood snacks! photo-548Some beautiful spring tulips and daffodils I picked up at Whole Foods this weekend are finally blooming! Even though its snowing outside, it feels like spring in my house! Here’s to a happy April, cheers!

*Fresh* Southwestern Salad

photo-546Since moving out West 5 years ago I have been a huge fan of southwestern flavors and cuisine! Taco Tuesday is, obviously, my favorite day of the week… I mean who doesn’t love tacos, Tuesday and delicious food. Well for this taco Tuesday I thought I would bring you my favorite new and super fresh, homemade southwestern ‘taco’ salad.

This is the perfect week night side, it’s so fast and easy and the added bonus, everything is homemade! Everyone will think you slaved away for hours on fresh tortilla strips and taco ranch vinaigrette! As you can see above I used freshly grated Parmesan cheese, which makes all the difference!

The taco ranch vinaigrette is my grandmother’s secret recipe, so I can’t actually tell you what’s in it but any kind of southwestern dressing will do. The tortilla strips are best when you sprinkle them over the salad fresh out of the oven like I did above!

Toss everything together and garnish with a dollop of organic sour cream! Season to taste with freshly ground pepper and enjoy!!

**April Fools!**