Cowgirl Salad Food

NAUGHTY COWGIRL

Steps:

• Add the espresso liqueur, cinnamon whiskey, chocolate syrup and chile syrup to a shaker and add ice.
• Shake until ice cold, for about 30 seconds, and pour into a martini glass.
• Add the Irish cream liqueur and heavy cream to a new shaker, then add ice and shake for 20 seconds.
• Pour this slowly on top of the drink so that the cream mixture floats on top.
• Garnish with the cinnamon and chocolate cigar.

COWBOY CHOPPED SALAD

Steps:

• For the bacon and tortilla strips: Fry the bacon in a medium skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Add some vegetable oil to the bacon skillet and fry the tortilla strips until crisp, approximately 1 minute. Drain on paper towels.
• For the BBQ ranch dressing: In a bowl, whisk together the mayonnaise, sour cream, barbecue sauce, parsley, chives and garlic. Adjust the consistency with buttermilk to make it a little thinner. Taste and add hot sauce and salt as needed.
• For the salad: Put the lettuce, tomatoes, scallions, bacon and most of the cheese into a bowl. Drizzle over the dressing and stir. Scatter over some pico de gallo, the tortilla strips and the reserved cheese, then serve.
• Dice up equal quantities of the tomatoes and onions. Roughly chop the cilantro. Now slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump these 4 ingredients into a bowl.
• Slice the lime in half and squeeze the juice from one half into the bowl. Sprinkle with salt and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt, lime juice or more diced jalapeno as needed. Yield: 8 servings

COWBOY SALAD, PAUL NEWMAN'S FAVORITE

Steps:

• TO make the dressing, mix all the ingredients in a bowl.
• TO make the salad, mix all the ingredients in a bowl.
• ADD the dressing to the salad and leave in the refrigerator for one hour or one day.
• BEFORE serving the salad, add the chopped tomatoes and garnish with lime wedges and cilantro.

COWGIRL CASSEROLE

Steps:

• Oil a 13-by-9-inch glass baking dish or spray it with cooking spray.
• Combine sausage, bacon, hash browns, bell pepper, green onions and 1 cup cheese in a large bowl. Spread in baking pan.
• Whisk together Bisquick, milk, salt and eggs until well blended. Pour over potato mixture. Sprinkle with remaining cheese. Cover and refrigerate overnight (no longer than 24 hours).
• The Next Day: Preheat oven to 375°F Remove dish from refrigerator.
• Bake, uncovered, 30 to 35 minutes, until light golden brown around the edges. Let stand 10 minutes before serving. Serves 12.

COWGIRL SALSA

Steps:

• Combine cucumbers, black beans, black-eyed peas, corn, diced tomatoes, dressing, tomato, red onion, sweet peppers, green onions, cilantro, and garlic powder in a large bowl; mix well.
• Refrigerate for flavors to mix, 2 to 8 hours. Mix well before serving.