Easy Queso Dip
Diced tomatoes, chopped cilantro and sliced fresh jalapeno to garnish.
From the Johnson Kitchen
Diced tomatoes, chopped cilantro and sliced fresh jalapeno to garnish.
These Roasted Mexican Potatoes are seasoned with a blend of Tex Mex seasonings and fresh cilantro. Baked at a high temperature to ensure crispy skins on the outside and a creamy texture on the inside. This is a great gluten free, vegetarian side dish option to go with all your favorite Tex Mex meals!
Here’s my go-to vinaigrette recipe! It’s so easy to make and tastes way better than store-bought dressings. You can change up the flavors by choosing the vinegar that suits your salad best. Recipe yields 3/4 cup dressing, enough for about 6 medium salads (assuming 2 tablespoons per salad).
The dough is best made at least 24 hours in advance, and 3 or 4 days is even better.
Mix all ingredients and refrigerate before serving to let the seasoning permeate.