Ever get yourself into a dinner rut? Looking for easy, tasty meals during the busy work and school week? Publisher Robert Rose recently released the 200 Easy Mexican Recipes cookbook by Kelley Cleary Coffeen. I was given a copy of this cookbook to facilitate my review, and I have to tell you, it has already become one of my family’s favorites.
200 Easy Mexican Recipes Cookbook
I’ll admit it – I love a good cookbook – especially one that showcases new flavor combinations in simple to prepare recipes. My husband and I have always made a point to expose our kids’ tastebuds to meals from all sorts of cultures. After all, variety is the spice of life, right?! The 200 Easy Mexican Recipes cookbook is chockfull of recipes your family can savor. Author Kelley Cleary Coffeen, a cookbook author and food consultant, lives in New Mexico and has perfected the preparation of authentic Mexican fare.
What’s great about this book, is that you don’t need to be a Mexican food expert to get these dishes to turn out well. Recipes are clearly written, and each comes with tips and information. The cookbook even has a “Mexican Essentials” section that covers specific tools of Mexican cuisine prep, common ingredients, and Mexican food definitions. I enjoyed not only cooking delicious meals with this cookbook, but also learning a bit about the dishes and ingredients along the way.
One of our favorite recipes in the 200 Easy Mexican Recipes cookbook is the Chopped Mexican Salad. My family is nuts about it, as are my husband’s coworkers! It is a hearty salad packed with all sorts of goodies, and oh, the citrus dressing on top of the kaleidoscope of veggies is out of this world!
I also love this recipe because making it got my family to try two new foods: jicama and Cotija cheese. Both of these items have become frequently used foods in our home now. Oddly enough, we now see Cotija cheese (similar to feta cheese) featured on restaurant menus when we dine out.
Chopped Mexican Salad Recipes, page 108
Makes 4 to 6 servings
Fresh goodness and color are at the heart of this fresh chopped salad. A citrus marinade refreshes these chopped veggies. This is a wonderful vegetarian meal but can be topped with chicken or steak as well.
Tips: Instead of canned corn, you can use 11⁄2 cups (375 mL) thawed frozen corn kernels or cooked fresh corn in this recipe. Grilled or fire-roasted corn will add additional flavor.
Cotija is a crumbly, sharp Mexican cheese. You could substitute feta or goat cheese.
Dressing is best served at room temperature.
Chopped Mexican Salad Recipe Ingredients:
- 1⁄2 c freshly squeezed lime juice
- 1⁄3 c olive oil
- 1 tbsp minced cilantro
- 1 tsp hot pepper flakes
- 2 cloves garlic, minced
- 2 tbsp liquid honey
- 6 c chopped romaine lettuce
- 1 can (14 to 19 oz/398 to 540 mL) black or pinto beans, rinsed and drained
- 1 c chopped peeled jicama
- 1 can (14 to 15 oz/398 to 425 mL) corn kernels, drained (see Tips)
- 1 yellow or red bell pepper, seeded, cored and diced
- 2 ripe avocados, peeled and diced
- 1⁄2 c crumbled Cotija cheese (see Tips)
Chopped Mexican Salad Recipe Directions:
- Dressing: In a small bowl, whisk together lime juice, olive oil, cilantro, hot pepper flakes, garlic and honey.
- Spread lettuce evenly across a large serving platter. Arrange beans, jicama, corn, bell pepper and avocado side by side on top of lettuce. Garnish with cheese. Cover and refrigerate until chilled, for at least 1 hour before serving.
- Drizzle with dressing before serving.
Buy 200 Easy Mexican Recipes Cookbook
200 Easy Mexican Recipes Cookbook by Keeley Cleary Coffeen can be purchased online from Amazon.com, Barnes and Noble Bookstore. You can also purchase the book at Barnes and Noble retail stores near you.
Win 200 Easy Mexican Recipes Cookbook
Robert Rose Publishing is offering you the chance to win a copy of 200 Easy Mexican Recipes Cookbook on AkronOhioMoms.com.
a Rafflecopter giveaway
This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook. In order to comply with the latest Facebook Promotion Guidelines (revised 5/11/11), the following statements are true:
* Giveaway participants release Facebook from any responsibility whatsoever.
* Giveaways on this blog are in no way sponsored, endorsed or administered by, or associated with, Facebook.
* Giveaway participants are providing information to this blog and giveaway sponsors only; not to Facebook.
Contest ends at 11:59 pm EST on September 4, 2013 when a winner will be drawn at random. I will notify the winners and they will have 36 hours to respond or another winner will be selected.
This was not a paid post. My own opinions were used based on my perceptions and experience. Thank you to Robert Rose Publishing who provided the cookbook for review and giveaway.