Nine Favorite Things.

Nine Favorite Things |

Thanks for joining me for another Nine Favorite Things post. (my favorite little sister) Happy summer everyone! I know the official first day was Friday, but either way, it’s SUMMER! Of course, it’s beyond cold up here in the mountains again. However, I’m going to just ignore all this snow and pretend that it’s not freezing […]

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Strawberry Rhubarb Scones

Every year we visit my Dad in Wyoming and he has this epic patch of rhubarb growing in his backyard. It’s actually a marvel of gardening because it survives Wyoming which is not a pleasant growing environment. Every year we bring home a huge bag of the stuff though and these Strawberry Rhubarb Scones are the first thing […]

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Mexican Chopped Salad with Honey Lime Dressing

This Mexican Chopped Salad with Honey Lime Dressing is the perfect, light side dish to a heavy Mexican food meal.

Mexican Chopped Salad tossed with Honey Lime Dressing

I find it tough to locate Mexican-style side dishes that aren’t starchy (rice), heavy (beans), or fattening (quesadillas.) Since many Mexican main dishes tend to be starchy, heavy and fattening themselves, it’s refreshing to have something light to serve alongside. A salad is the perfect choice!

Ingredients for Mexican Chopped Salad

What are the ingredients for this Mexican Chopped Salad?

This salad is smack-full of good stuff like black beans, tomato, jicama, corn, radishes, avocado, red bells and reduced-fat feta cheese. You could certainly sub Cotija (Mexican) cheese for the feta if you’d like, but it will be higher in fat. All of these ingredients are combined with chopped Romaine lettuce. 

adding dressing to Mexican Chopped Salad

Honey- Lime Dressing:

This is the wonderful salad dressing that is used for this Mexican Chopped Salad.  It’s homemade, and it’s quick and easy to make.  Oh, and it’s simple too!  You’ll combine freshly squeezed lime juice with olive oil, honey, fresh cilantro, minced garlic and jalapeno.  It’s the perfect pairing for a Mexican salad.

tossing Mexican Chopped Salad

This vegetarian salad is tossed with the dressing.  The dressing will coat it lightly.  It’s packed with flavor and crunch. You won’t miss that there isn’t any meat in it!  Though you could always add some chopped steak or chicken, if you’d like to make it a main-dish salad.

Serving of Mexican Chopped Salad

Let me know if you try it. Enjoy!

Here are a few more salad recipes you might like to try:

  • Grilled Steak Chopped Summer Salad
  • Chopped Vegetable Salad with Feta and Olives
  • Black Bean Taco Salad
  • Steak Fajita Pasta Salad
  • Layered Nacho Salad
  • Quesadilla Cobb Salad
  • Chopped Chef Salad
  • Southwest Spinach Salad
  • Easy Gourmet Salad

Mexican Chopped Salad with Honey-Lime Dressing

A great chopped salad with a Mexican twist.


  • 2 1/2 cups chopped romaine lettuce
  • One 15.5-ounce can black beans, (rinsed and drained)
  • 3/4 cup seeded and chopped tomato
  • 3/4 cup peeled and chopped jicama
  • 3/4 cup fresh corn kernels ((or use canned or frozen))
  • 3/4 cup thinly sliced radishes
  • 1 large avocado, (diced)
  • 1 large red bell pepper, (chopped)
  • 1/4 cup reduced-fat crumbled feta cheese


  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 2 tablespoons finely chopped fresh cilantro
  • 1 medium garlic clove, (minced)
  • 1 teaspoon finely chopped fresh jalapeno


  1. Toss all salad ingredients in a large bowl.


  1. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

  • 7 Weight Watchers Freestyle SmartPoints per serving (recipe divided into 4 servings)

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Grilled Asian Chicken Dinner

Asian Chicken


2 pounds chicken (thighs, breasts- skin on or off according to preference)
1/2 cup thinly sliced scallions (green onions)
2 tablespoons minced garlic
2 tablespoons peeled ginger, minced
1/4 cup soy sauce
1 teaspoon red chili flakes
1/4 cup fresh orange juice
2 tablespoon freshly squeezed lemon juice


Combine the green onions, garlic, ginger, soy sauce, juice and chili flakes in a large resealable plastic bag. Add the chicken. Seal and shake to coat the chicken with the marinade. Refrigerate at least 1 hour or overnight.

To grill:
Heat an outdoor grill to medium-high heat (about 400°F) with two zones for direct and indirect cooking. Use tongs to oil the grill grates using a small folded piece of paper towel dipped in oil. Arrange the chicken over the high-heat section of the grill and cook for 5 minutes, or until you see dark, seared grilled marks. Turn the chicken and keep over the hot section for another 4 to 5 minutes. Transfer the chicken to the indirect section of the grill (this helps avoid overcooking) and cook the chicken until it reaches an internal temperature of 165°F for breasts and 180°F for thighs in the thickest part of the meat, another 10 to 15 minutes.

To broil:
Place the chicken on a broiling pan with a rack sprayed with non-stick cooking spray. Add 1/4 cup of water to the tray underneath to prevent the fat from catching on fire. Broil the chicken on high heat, 9 inches from the cooking source, for about 15 minutes, turning every 5 minutes until the chicken reaches an internal temperature of 165°F for breasts and 180°F for thighs in the thickest part of the meat, another 10 to 15 minutes.

Bacon Fried Rice


4 cups cold cooked white rice
2 teaspoons peanut oil
8 bacon slices, diced
2 celery stalks, sliced thin
1 cup frozen petite peas, thawed
2 eggs, lightly beaten
1 tablespoon fish sauce
1 tablespoon soy sauce
4 green onions


Thinly slice the scallions and set aside the green portions. Bring the cooked rice to room temperature; set aside.
In a deep skillet, heat the oil over medium-high heat. Add the bacon, and cook for about 4-5 minutes.
Add the white sliced scallions and celery, and sauté together for 4-5 minutes more, turning down the heat slightly if too much browning occurs.

Add the peas, and stir to combine. Then gently stir in the rice. Let the rice mixture heat thoroughly over medium heat. Make a well in the middle, and add the eggs. Stir occasionally to make sure they’re cooking, then stir them into the rice. There should be little bits of cooked egg throughout the rice. Stir in the fish sauce, soy sauce. and green onion tops. Serve immediately.

Broccoli In Oyster Sauce


3 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon cornstarch
Pinch of sugar
1 tablespoon peanut oil
2 garlic cloves, peeled and smashed
1 head broccoli (1 1/2 pounds)


Trim the broccoli and cut into long florets. In a small bowl, whisk together oyster sauce, soy sauce, cornstarch, sugar, and 1 tablespoon water.

In a large skillet, heat peanut oil over medium-high. Add garlic and broccoli. Cook, tossing occasionally until broccoli is bright green, about 3 minutes. Add 1/2 cup water, cover, and cook until the broccoli is tender but still has some bite, about 2-3 minutes. Add oyster sauce mixture; cook until thickened, about 1 minute. Serve.

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The Best Strawberry Shortcakes.

The Best Strawberry Shortcakes | #shortcakes #strawberries #summer #strawberry

Sweet, buttery, and oh so flaky, these are the best Strawberry Shortcakes! Overflowing with in-season strawberries, and the lightest whipped cream, these classic homemade strawberry shortcakes are bursting with juicy berries. Every bite is roll your eyes back delicious. Bonus, these shortcakes are simple to make, using only pantry staples and the sweetest strawberries you […]

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Sea Breeze Cocktail

Everyone needs to have this Sea Breeze Cocktail recipe in their collection.  It’s a blend of juices and vodka, and it’s delicious!

two Sea Breeze Cocktails garnished with lime wedges

The notion of the Sea Breeze Cocktail was born in the 1920’s, though gin and grenadine were in the original Sea Breeze. It evolved over the years and eventually became a popular drink in the 70’s made with vodka and fruit juices.

A Bay Breeze, or a Hawaiian Sea Breeze, is similar to a Sea Breeze except for the substitution of pineapple juice for grapefruit juice. The Sea Breeze is also closely related to the Cape Codder (which lacks the grapefruit juice) and the Salty Dog (which lacks the cranberry juice and is made with a salted rim).

Sea Breeze Cocktail garnished with lime wedge

How to make a Sea Breeze Cocktail:

It’s an easy drink to make.  And it’s nothing fancy.  Fill an 8-ounce glass halfway with ice cubes. Add 4-ounces of grapefruit juice, 2-ounces of cranberry juice and 1 1/2-ounces of vodka. Give it a stir, garnish with a lime, and serve.

Alternately, you can use a cocktail shaker- place the ice and other ingredients in the shaker. Shake, then strain into a glass and serve.

Close up of Sea Breeze Cocktail

How to choose good limes:

Look for green limes that smell limey. Give them a squeeze.  Good limes will have some give to them.  Hard limes are either not ripe yet or old.  Feel their weight.  Heavy-feeling limes for their size will be juicier.

Helpful conversions if you don’t have a measuring cup with ounces:

4-ounces is the same as 1/2 cup, so you’ll need 1/2 cup grapefruit juice.  2-ounces is the same as 1/4 cup, so you’ll need 1/4 cup cranberry juice.  1 1/2-ounces is the same as 3 tablespoons, so you’ll need 3 tablespoons of vodka.  Double or triple the recipe to make more or share with friends.

Here are a few more cocktails you might enjoy:

  • Slushy Watermelon Mojitos
  • Paloma Cocktail
  • Mint Julep Recipe
  • Vodka Watermelon Cocktail
  • Lava Flow Cocktail
  • Cucumber Gin Fizz
  • Blood Orange Whiskey Sour
  • Grapefruit Crush

Sea Breeze Cocktail

This Sea Breeze Cocktail is a refreshing beverage to enjoy in the summer months!

  • 4 ounces grapefruit juice
  • 2 ounces cranberry juice
  • 1 1/2 ounces vodka
  • lime wedge, (for garnish)
  1. Fill an 8 ounce glass halfway with ice cubes. Add the grapefruit juice, cranberry juice and vodka. Give it a stir, garnish with a lime, and serve.

  • Alternately, you can use a cocktail shaker- place ice and ingredients in the shaker. Shake, then strain into a glass and serve.

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