Absence

Dear Blog,
Have you missed me? I've missed you! I can't believe it's been weeks since I last posted. I hope you don't feel too neglected. I have so much I want to write and share, but just haven't had time. There are pics from apple picking, our 2nd anniversary, Karen's Spectacular 60th Flamingo Party, the Richmond Folk Festival...but sadly there's been no time to upload and write.
I know that my family and friends love reading you, and I need to tell them all of my stories, but I've been too preoccupied with the rats (READ: not mice) in my house and drawers, the copious amounts of wine I've been drinking to cope with my job, ridiculously hot weather, party planning and spontaneous trips out of town.
Hopefully I'll be back to love and write on you this weekend, but we shall see. Until my return I'll tide you over with a recipe I made the other night when I hosted my book club. It was a hit.
Hope to be a "regular" again soon--
Much love,
Katy
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Shredded Tex-Mex Salad, courtesy of Sunny Anderson/Food Network

Ingredients

• Butter, for preparing 8 by 8-inch glass pan
• 1 (8.5-ounce) box cornbread mix (recommended: Jiffy)
• 1 large egg
• 1/3 cup milk
• 1 (15.5-ounce) can black beans, drained and rinsed
• 1 packet sazon seasoning
• Salt and freshly ground black pepper
• 1 cup salsa
• 2 tomatoes, seeded and chopped
• 1 head romaine lettuce, cut into strips
• Creamy Lime Dressing, recipe follows
• 1 1/2 cups grated Monterey jack cheese
• 1 1/2 cups grated Cheddar

Directions

Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.

Creamy Lime Dressing:

• 2 tablespoons freshly chopped cilantro leaves
• 1 tablespoon red wine vinegar
• 1 teaspoon lime zest
• 1/4 cup lime juice
• 1/2 cup sour cream
• 1 clove garlic, smashed
• 1 tablespoon honey
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• Special equipment: blender

Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.

Yield: 1 1/2 cups

(Katy's notes: I added a little extra olive oil and honey to my dressing, and used light sour cream. The cornbread croutons and the dressing are my favorite part! Enjoy!)