Sunday, November 11, 2012

Loaded potato soup

This is from my favorite heber food place. the train place(dairy keen) cookbook. So GOOD Levi inhaled it.
The measurements were large so I just made up my own for my little family. Soup is very forgiving so do however much you want or need. You could lighten it up but the half and half make it so creamy and delectable.

Potatoes, diced mine were tiny so I used 5
1 onion, diced
1/2 lb bacon, diced
1/2 cup or so of chicken stock
2 c half and half
1 c milk I needed more liquid to loosen it up
White pepper
Cheddar cheese
Sour cream

Dice your potatoes
and either boil separately or in your soup. I boiled mine while the bacon was cooking and i was dicing everything else up.
Cook your bacon and save some grease. Cook onions in grease until translucent. Stir in a sprinkle of flour to make a roux. It should look like wet sand.
Add in broth to deglaze the pan. Stir in half and half and potatoes. Let thick (and potatoes cook if needed)
Season. It will probably need a good amount of salt cause of all the potatoes.
Serve with bacon bits, cheese and sour cream.

Tuesday, October 2, 2012

Ham and Egg Crepes

We actually had these for dinner one night, not breakfast. They are so so yummy and simple, so I thought that I would share. 
•1 cup flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 4 large eggs
• 3 tablespoons melted butter
• 9 thin slices ham
• 9 eggs
• chopped fresh parsley
1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes.
2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
3. Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another minutes and then slide out of skillet onto wax paper. Repeat until all crepes are done. You should have about 9 when you are done.
4. Preheat oven to 350. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Place ham slice in center of crepe and carefully crack egg onto ham. Fold edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10-12 minutes. Sprinkle with chopped parsley and serve at once.

Friday, September 28, 2012

Chocolate Zucchini Bread

Adapted from Food Network
2 1/2 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
3 eggs
1 cup canola oil
2 teaspoons vanilla
2 packed cups grated zucchini (don’t peel it)
1 cup chocolate chips

Preheat oven at 350 F. Spray two 9×5 inch pans with nonstick spray.
In a large bowl, stir together flour, cocoa, baking soda, baking powder and salt.
In a medium bowl, beat the sugar and eggs until light and fluffy. Add the oil and vanilla. Add to the dry ingredients along with the zucchini and chocolate chips. Stir just until combined, and divide between the loaf pans.
Bake for 50-60 minutes, or until the tops are cracked and springy to the touch. Makes 2 cakes.

Wednesday, September 26, 2012

Cajun grilled chicken and Pasta

Wowsa!!! We loved this meal! I made up the Cajun mix that she links to, and left my chick to marinate for several hours.
I halved the recipe and it was plenty for our family.
I didn't have any garlic, so I left it out. I really don't think it needed it. I also added the parm after the sauce had simmered a bit. My one complaint was that the sauce didn't thicken as I wish it had.

Saturday, September 1, 2012

Chicken cordon blue pasta

So delicious!!

10-12 oz. penne or ziti pasta
2 cups heavy cream
1 (8 oz) block cream cheese
1/2 tsp. onion powder more or less to taste
1/2 tsp. garlic salt more or less to taste
1 1/2 cup shredded swiss cheese separated
2 chicken breasts cooked and cut into strips
3/4 cup bacon cooked and chopped
3/4 cup diced ham
bread crumbs

Cook pasta according to its package's directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.
Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic salt until it tastes how you would like it to. Stir 1 cup of cheese until smooth consistency.
In a 9x13, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle top with 1/2 cup cheese and bread crumbs.
Bake at 350 degrees F for 15 minutes or until heated through.

Wednesday, August 8, 2012

Foolproof Oven-Baked Brown Rice

Perfected by America’s Test Kitchen
1 1/2 cups brown rice
2 1/3 cups water
2 teaspoons unsalted butter or vegetable oil
1/2 teaspoon salt
1. Adjust oven rack to middle position.  Preheat oven to 375 degrees.  Spread rice in an 8-inch square baking dish.
2.  Bring water and butter or oil to a boil, either in a saucepan or in the microwave.  Keep an eye on it and take it off heat immediately after it starts boiling.  Immediately stir in salt and pour water over rice in baking dish.  Cover baking dish tightly with 2 layers of foil, or heavy-duty foil.  Transfer baking dish to oven and bake rice until tender, about 1 hour.
3.  Remove baking dish from oven and uncover.  Fluff rice with fork, then cover dish with kitchen towel and let rice stand for 5 minutes.  uncover and let rice stand 5 minutes longer.  Serve immediately.

Saturday, July 21, 2012

Bonnie's Chocolate Chip Cookies

1 c good butter
1 c brown sugar
1 c white sugar
 2 eggs
1 TB vanilla (half if using Mexican)
1 1/2 -1 3/4 c oat flour (oats blended)
1/2 t. baking powder
1/2 t. salt
1 tsp. soda
2 c. ap flour
2 pkgs Guitard milk chocolate chips

 Bake 350 F 12 mins.

Thursday, July 5, 2012

Cashew Chicken

I got this recipe from my friend Mel.  After we moved away I really craved her Cashew Chicken.

Cashew Chicken
1- 2 chicken breasts 
1 can chicken broth
2 tablespoons soy sauce 
1 tablespoon corn starch
¼ cup sugar
Marinate the chicken in all of the above ingredients for a few hours. 
1 cup chopped carrots (approx.) 
1 cup celery
1 package brown gravy mix 
Cook carrots and celery in butter. It will take about 10-15 minutes for them to get tender. Stir occasionally. While those are cooking, cut up your chicken breast. SAVE THE MARINADE. Cook chicken until done. Just move the veggies to one side and cook the chicken on the other. Once everything is cooked, pour in your marinade and add the package of brown gravy. Let it all cook and simmer together until the sauce becomes thick. Stir in cashews.  Serve over rice.
Black and White Chocolate Cupcakes

By Megan Faulkner Brown (’02), Sweet Tooth Fairy Owner and Cupcake Wars Winner

1½ cups all-purpose flour
1 cup granulated sugar
1 cup and 2 tablespoons dark chocolate cocoa
1½ teaspoons baking soda
1 teaspoon salt
½ cup sour cream
3 eggs
¾ cup ready-to-eat chocolate pudding
½ cup butter, melted
1 cup semisweet chocolate chips

Preheat oven to 350°F. Line 24 cupcake pan cups with paper liners.

In a large bowl, mix the dry ingredients together with an electric mixer on low speed for 30 seconds until well combined.

Add wet ingredients and mix on medium speed for 1 minute. Stop and scrape the sides of the bowl and resume mixing on medium speed for an additional minute. Stop mixer and fold in chocolate chips.

Fill the prepared cupcake liners with batter 3/4 full. Bake about 15-18 minutes in the preheated oven, until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.

White Chocolate Frosting

8 ounces cream cheese, softened
¼ cup butter, softened
1 cup white chocolate chips or 6 ounces white chocolate, melted
1 teaspoon vanilla
2⅓ cups powdered sugar

To make the frosting, beat cream cheese and butter in a large bowl with an electric mixer on medium speed for 1 minute. Add melted chocolate and vanilla; mix for an additional minute. Add powdered sugar gradually, beating until light and fluffy after each addition.

Spread the frosting on the chocolate cupcakes. Garnish with fresh raspberries, mini chocolate chips, or chocolate sprinkles.

Sunday, June 10, 2012

Buttermilk Ranch Chicken

2 Cups Buttermilk
 1/4 cup Sour Cream
 1 pkg Hidden Valley Ranch Seasoning, divided
2 TBS Salt
plain Bread Crumbs Chicken

 Place buttermilk, sour cream, 2 TBS ranch seasoning, Salt in a large plastic ziplock. Seal and shake until combined. Add chicken pieces and let marinate. mix bread crumbs and remaining ranch seasoning together. Pull out chicken and shake off buttermilk. Coat in the bread crumbs. Lay out on a large sheet pan covered in foil and sprayed with cooking spray. lightly spray tops of chicken and cook in oven 450 degree and bake 15 min. Reduce heat to 400 and continue cooking until juices run clear or reaches 165.

My Changes: I only did 1 cup buttermilk it's all i had and it was perfect. I didn't reduce any other ingredients. 3 frozen chicken breasts I cut into tenders. faster and easier cooking. My bread crumbs were just a few stale dinner rolls I had left over that I pulsed in the food processor. I mixed in the ranch seasoning and then added 1/4 cup or more of parmesan cheese. That made it EXTRA delicious. Panko bread crumbs would be delicious too. I cooked a pan of my chicken tenders at 450 for 15-25 minutes and they came out perfect and delicious.

Sunday, May 20, 2012

BYU Mint Brownies

1 c. margarine (I use butter)

1/2 c. cocoa

2 Tbsp. honey

4 eggs

2 c. sugar

1 3/4 c. flour

1/2 Tbsp. baking powder

1/2 tsp. salt

1 c. chopped walnuts (I leave these out–BYU offers them both ways)

12 oz. chocolate icing (They don’t give the recipe for their chocolate frosting–I just used the mint recipe–omit mint and food coloring add 1/3 cup cocoa or more depending on your tastes)

Mint Icing

5 Tbsp. margarine (I use butter)

dash of salt

3 Tbsp. milk

1 Tbsp. light corn syrup

2 1/3 c. powdered sugar

1/2 tsp. mint extract

1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and
carefully add a layer of chocolate icing.

Friday, April 27, 2012


recipe found at: She Wears Many Hats
  • 5 1/2 cups ice
  • 5/8 cup cream of coconut
  • 4-5 tablespoons frozen limeade concentrate (substitute lemonade version if you’d like)
  • 1/8 cup water
Add all ingredients to blender and blend until smooth.

Preparation time: 5 minute(s)
Number of servings (yield): 3

I love love love this drink!!

Thursday, April 26, 2012

Braided Lemon Bread via King Arthur Flour

Just found this recipe via  I followed the links back to the original from King Arthur Flour.   Laurel and I both love braided bread... here is a sweet version!!  I'm totally going to try it.  Maybe Sunday.

There's just something about lemon that brings a smile and cheerful laugh in the middle of even the dullest of days. The bright yellow color and zippy taste can't be beat. This bread combines a soft and tender sweet dough with the tangy flavor of lemon, and wraps it all up in a beautiful yet easy-to-shape mock braid.





In a small bowl, combine the sponge ingredients. Stir well to combine, loosely cover with plastic wrap, and set aside to proof for 10 to 15 minutes.
1) In the bowl of your stand mixer combine the sponge, yogurt, butter, eggs, sugar, salt, and flavoring. Add 4 1/2 cups of flour and mix with the paddle attachment until the dough is a rough, shaggy mass. Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes, adding more flour if needed to achieve the correct consistency.

If you're using a bread machine, combine all the dough ingredients in the pan and set the machine on the dough cycle. Be sure to check the dough as it kneads and adjust the flour or water as needed to achieve a soft, supple consistency. Let the cycle complete itself.
2) If working by hand or stand mixer, place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow to rise for 60 to 90 minutes, until quite puffy and nearly doubled.
3) While the dough is rising, prepare the filling. Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. Reserve the filling and lemon curd until ready to fill the braids.
4) Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll out the first piece into a 10" x 15" rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much, much easier. Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections. Spread half the cream cheese filling down the center section, and top with half the lemon curd, leaving 1" free on all sides of the filling.
5) To form the mock braid, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips down each side. Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf
6) Repeat the rolling, filling, and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise for 45 to 50 minutes, or until quite puffy
7) Preheat the oven to 375°F. Brush the loaves with egg wash (one lightly beaten egg, 2 teaspoons water and a pinch of salt), and sprinkle with coarse sparkling sugar, if desired. Bake for 25 to 30 minutes, or until the loaves are golden brown. Remove from the oven and cool for 15 to 20 minutes before serving.
Yield: 2 loaves.

Green Enchilada Sauce

This is from Our Best Bites. It's a cafe rio copy cat. No idea why the instructions are so lengthy and time consuming. I washed all the produce gave them all a rough chop. Through everything into a stock pot. Turned it to simmer. Went and watched some Hulu for an hour, came back and ran my stick blender until smoothe. Or pour it all into a regular blender and make it smoothe. Then I wanted it a touch thicker so I boiled it on high for 5-10 min and poof Done! No MSG no extra calories just straight up veggies and flavor! Yum! 2-3 Tbsp. extra-virgin olive oil 1 large onion, minced 5-6 cloves garlic, minced or pressed 2 green peppers, chopped 1-2 jalapenos, seeded and membranes removed if desired (and I desire. Always.) 1 1/2 lb. tomatillos, husked and quartered or halved 1/2 bunch cilantro, coarsely chopped 1 1/2 tsp. Kosher salt 1/4 tsp. black pepper 1 1/2 tsp. cumin 4 c. chicken broth 2-3 Tbsp. sugar (optional and to taste; the sauce Cafe Rio uses seems to be slightly sweet, so if I’m using this sauce for enchilada-style burritos, I generally add a little sugar, but for everything else, I leave it out.) In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant. While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable. Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lot faster. The sauce can also be simmered in a slow cooker all day. Serve over tacos, as an enchilada sauce, inside burritos, or as a dip for chips.

Wednesday, April 25, 2012

Carribean jerk salmon

This was so yummy!! I just used regular Filets from butcher. Nothing fancy. I used moms corn salsa recipe with it. It was so easy and delicious! Recipe: pinch of 1 lb. wild caught salmon filet with skin (in one or several pieces) 1 teaspoon oil 1 1/2 teaspoon cumin 1/2 teaspoon curry 1/2 teaspoon chili powder 1/2 teaspoon allspice 1/4 teaspoon cayenne pepper 1/4 teaspoon cinnamon pinch of sea salt 2 cups cooked white rice 1 12 ounce can black beans, rinsed and drained 2 mangoes, peeled and diced 1/2 large red onion, diced 1 bunch fresh cilantro, chopped 1 squeeze lime juice 1 avocado (optional) Stir the spices together. Rub over salmon filets (on the meat and also the skin if you want). Sprinkle with sea salt. Heat the oil in a skillet over medium high heat. Add salmon, starting skin side down, and cook for 3-5 minutes. Add more oil as necessary to prevent from sticking. Flip the salmon and cook another 3-5 minutes on the meat side. The salmon will start to get a brown crust on the outside from the spices. When salmon is mostly cooked, pull off the skin, leaving just the pieces of meat in the skillet. Break up into smallish pieces and leave on heat until completely cooked through (not translucent). Once the pieces are cooked, remove from heat – salmon dries out quickly if you overcook it. Combine mangoes, red onion, cilantro, lime juice, and avocado in a small bowl and stir until combined. Season with sea salt. Stir together rice and beans and season with several pinches of salt, adding a tablespoon water if necessary. Divide between bowls, layering the rice and beans, salmon, and salsa into each bowl.

Tuesday, April 24, 2012

Roast with Gravy

Roast Cream of chicken soup Brown gravy mix packet Onion Potatoes Carrots Meat dry rub - previously posted- Rub roast with dry rub. Sear in a skillet. Place in a casserole dish. Mix 1 can cream of chicken soup and brown gravy together pour over meat, add in veggies. Loosely cover and cook at 300 degree for a couple hours depending on your roast size. We did this with elk. Trina got the recipe from her mother in law. I added the dry rub and it was SO delicious!!

Dry rub

1/2 c white sugar 1/2 c brown sugar 1/4 c kosher salt 2 T black pepper 2 T dried chopped onions 1 T paprika 1 T garlic salt Mix all ingredients together in air tight container to keep dry. Rub on your favorite meats.

Monday, March 12, 2012

Shortbread cookies


1 C. butter
¾ C. cornstarch
¾ C. powdered sugar
1 C. flour
1 recipe Cream Cheese Frosting (see below)
In a medium bowl, cream butter until fluffy.  Add cornstarch & sugar and blend well.  Beat in flour until thoroughly mixed.  Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking).  Bake at 350 degrees for 10-12 minutes.  Cool on wire rack & frost with Cream Cheese Frosting.
Cream Cheese Frosting

1 (3oz.) package cream cheese, softened
1 C. powdered sugar
½ t. vanilla
Mix all ingredients together.  Color with food coloring if desired.

Saturday, March 10, 2012

Lemon curd

2-3 lemons
1 cup sugar
2 eggs
1 egg yolk
1/2 stick (1/4c) butter cut into 4 pieces

Set up an ice bath by putting a medium bowl in a larger bowl filled with ice water. Set fine mesh sieve strainer over the top of the smaller bowl and set aside.
Finely grate enough zest from lemons to measure 1 Tbs and squeeze enough juice to measure 1/2 cup.
Combine zest and sugar in bowl and blend thoroughly with fingers.
Whisk together sugar and eggs in metal bowl. Set bowl over sauce pan of simmering water and whisk until sugar has dissolved, about 1 min. Add lemon juice and continue whisking until thick and smooth and an instant thermometer reads 160 degrees. About 5-7 min.
Add butter and whisk until well combined. Remove from heat and strain into prepared bowl. Let mixture cool completely then transfer to air tight container and refrigerate over night. Will keep for about 1 week. Covered and chilled.

Saturday, March 3, 2012

Bavarian Dessert

1 stick butter
1 cup chopped pecans
1 cup flour
1 8 0z. pkg. cream cheese (softened to room temp)
1 cup powdered sugar
12 oz. cool whip
1 large box chocolate instant pudding

Melt butter and mix with 3/4 cup nuts and flour. pat into 9x13 pan and bake 15 min. at 350 degrees. let cool.

Mix cream cheese, powdered sugar, and 1 cup cool whip. Spread on the cooled crust.

Make the pudding as directed on the box and spread over the cream cheese layer.

Top with left over cool whip. Sprinkle on the left over pecans.

Friday, March 2, 2012

Lemon Poppy seed pancakes

2 cups unbleached ap (all-purpose) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
pinch of salt
1/3 cup poppy seeds
zest of 4 lemons
2 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted

butter, to serve (and for pan)

To make the pancakes combine the flour, sugar, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the wet to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.

Tuesday, February 28, 2012

Potato waffles

These are very yum especially when you want some potatoes with your breakfast and you're already using the waffle iron.

3 Potatoes, grated
1/2 onion, grated
1 egg
1/8-1/4 c sour cream

Spread grated potatoes on a few layered paper towels, sprinkle liberally with salt and let the water drain out for a few minutes. (or wring potatoes out with a kitchen towel) Once potatoes are dry mix together with other ingredients. Season according to taste.
Spread out enough to fill your waffle iron. Lock iron and cook potatoes for 10-12 minutes until potatoes are cooked and golden brown.

Recipe from Rachael check out her website for other recipe ideas using your waffle iron.

Thursday, January 19, 2012

Cream Cheese Chicken and Vegetable Soup

*Note: this recipe calls for already cooked chicken. I usually cook the chicken breasts in the crockpot with a little chicken broth the morning I make this soup, but you could also go ahead and cook the chicken in the first step with the onions and other vegetables that cook together.
*Serves 4

2 tablespoons butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)
3 cups chicken broth
2-3 potatoes, peeled and finely diced (I like to leave the peels on red potatoes, if using them)
1 cup milk
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced

In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn't burn. Soften the cream cheese in the microwave until it is very soft/melty. I usually place the unwrapped cream cheese on a plate and microwave it for one minute at 30% power. I like it really, really soft so it doesn't leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper. Serve.

Wednesday, January 18, 2012

Crockpot Creamy Chicken

Recipe from Jamie cooks it up
This list of ingredients is something I thought looked Weird, and never would have thought would be good together. I only tried it because I needed dinner and it was a recipe that I had all the ingredients already. It turned out delicious!

5 FROZEN chicken breasts
1 1/2 C salsa
2 cans cream of chicken soup
2 1/2 T taco seasoning
1 T maple syrup
1 t lime juice
1 T butter
1/2 C sour cream

1. Spray the inside of your crock pot with cooking spray and place the chicken breasts inside.
2. In a small mixing bowl stir together all other ingredients but the butter and sour cream.
3. Pour the sauce over the top of the chicken. Cover and cook on high for 4 hours, or on low for 7-8 hours.
4. Take the chicken out of the crock and onto a plate. Shred it all up with a fork and throw it back in.
5. Add the little pat of butter and the sour cream, stir it all around until incorporated.

We served ours on tortillas with black beans, rice, cheese, sour cream, cilantro, more lime juice, salsa or tomatoes. Very delicious.