Ingredients:
2 medium-size ripe avocados, cubed
1 (15.5-oz.) can black beans, rinsed and drained
1 (15 1/4-oz.) can whole kernel corn, rinsed and drained
1 fresh jalapeño pepper, seeded and diced
1/3 cup chopped red onion
3 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
Gently mix everything together. Best if refrigerated for atleast and hour.
[Full Story »]
Food - Topics from May, 2010
Beer Can Chicken
Beer Can Chicken Rub:
2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder
For the Chicken:
4 lb. whole chicken, washed and dried
Vegetable oil
Beer Can Chicken Rub
1 (12-ounce) can beer
Directions for the chicken rub:
In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
For the chicken:
Preheat your grill to medium-high heat.
Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.
[Full Story »]
2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder
For the Chicken:
4 lb. whole chicken, washed and dried
Vegetable oil
Beer Can Chicken Rub
1 (12-ounce) can beer
Directions for the chicken rub:
In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
For the chicken:
Preheat your grill to medium-high heat.
Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.
[Full Story »]
Fish Tacos
Ingredients:
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped cilantro
1 pkg. taco seasoning, divided
1 lb. cod, grouper or tilapia (1 inch cubes)
2 tbsp. vegetable oil
2 tbsp. lemon juice
1 pkg. soft taco shells, warmed
Toppings: shredded cabbage, tomato, lime juice and salsa.
Combine sour cream, mayonnaise, cilantro, 2 tbsp. seasoning mix in bowl.
Combine fish, vegetable oil, lemon juice and remaining taco seasoning in bowl; pour into skillet. Cook, stirring constantly, over medium-high heat for 4-5 minutes until fish flakes.
Fill shells with mixture and garnish with toppings. [Full Story »]
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped cilantro
1 pkg. taco seasoning, divided
1 lb. cod, grouper or tilapia (1 inch cubes)
2 tbsp. vegetable oil
2 tbsp. lemon juice
1 pkg. soft taco shells, warmed
Toppings: shredded cabbage, tomato, lime juice and salsa.
Combine sour cream, mayonnaise, cilantro, 2 tbsp. seasoning mix in bowl.
Combine fish, vegetable oil, lemon juice and remaining taco seasoning in bowl; pour into skillet. Cook, stirring constantly, over medium-high heat for 4-5 minutes until fish flakes.
Fill shells with mixture and garnish with toppings. [Full Story »]
Chicken Pita with Olive Oil Oven Fries
Ingredients:
3 grilled chicken breast fillets
3/4 cup ranch-style salad dressing
1 teaspoon dill weed, dried
2 tablespoons vegetable oil
1 cup fresh mushrooms, sliced
1 medium onion, thinly sliced, separated into rings
1 cup shredded lettuce
4 large pita bread pockets, halved
Directions:
1. Blend salad dressing and dill in a small bowl. Set aside.
2. Grill chicken breasts. Dice.
3. Heat oil in large nonstick skillet over medium. Add mushrooms and onion; cook 3 to 5 minutes or until vegetables are tender. Add chicken and stir.
Stuff pita bread halves evenly with chicken mixture. Top with lettuce and dressing.
Olive Oil Oven Fries
Ingredients:
2 large russet potatoes (about 1 1/2 pounds)
2 tablespoons olive oil
8 medium garlic cloves, smashed
2 teaspoons kosher salt
Directions:
Heat oven to 475 degrees F and arrange rack in top.
Peel potatoes and cut lengthwise into 1/2-inch-wide planks. Cut planks lengthwise into 1/2-inch-wide strips then cut strips in half crosswise. Cover potatoes in hot tap water and let soak for 10 minutes before proceeding.
Meanwhile, combine oil and garlic in a small saucepan and bring to a simmer over medium-low heat. As soon as the mixture is aromatic and the garlic makes a sizzling noise, remove it from the heat and set aside to cool.
When potatoes are done soaking, drain, and thoroughly pat dry with paper towels. Place potatoes on a baking sheet, drizzle with garlic oil, sprinkle with 1 teaspoon of the salt, and turn to coat well. Spread fries out evenly across baking sheet and roast until fries are just beginning to color, about 25 minutes. Using a spatula, scrape sheet to turn fries and continue to roast until crisp on outside, potatoes give way when pierced with a knife, and are golden brown, about 15 minutes more.
Remove fries from oven, season with remaining 1 teaspoon of salt, and serve immediately.
[Full Story »]
3 grilled chicken breast fillets
3/4 cup ranch-style salad dressing
1 teaspoon dill weed, dried
2 tablespoons vegetable oil
1 cup fresh mushrooms, sliced
1 medium onion, thinly sliced, separated into rings
1 cup shredded lettuce
4 large pita bread pockets, halved
Directions:
1. Blend salad dressing and dill in a small bowl. Set aside.
2. Grill chicken breasts. Dice.
3. Heat oil in large nonstick skillet over medium. Add mushrooms and onion; cook 3 to 5 minutes or until vegetables are tender. Add chicken and stir.
Stuff pita bread halves evenly with chicken mixture. Top with lettuce and dressing.
Olive Oil Oven Fries
Ingredients:
2 large russet potatoes (about 1 1/2 pounds)
2 tablespoons olive oil
8 medium garlic cloves, smashed
2 teaspoons kosher salt
Directions:
Heat oven to 475 degrees F and arrange rack in top.
Peel potatoes and cut lengthwise into 1/2-inch-wide planks. Cut planks lengthwise into 1/2-inch-wide strips then cut strips in half crosswise. Cover potatoes in hot tap water and let soak for 10 minutes before proceeding.
Meanwhile, combine oil and garlic in a small saucepan and bring to a simmer over medium-low heat. As soon as the mixture is aromatic and the garlic makes a sizzling noise, remove it from the heat and set aside to cool.
When potatoes are done soaking, drain, and thoroughly pat dry with paper towels. Place potatoes on a baking sheet, drizzle with garlic oil, sprinkle with 1 teaspoon of the salt, and turn to coat well. Spread fries out evenly across baking sheet and roast until fries are just beginning to color, about 25 minutes. Using a spatula, scrape sheet to turn fries and continue to roast until crisp on outside, potatoes give way when pierced with a knife, and are golden brown, about 15 minutes more.
Remove fries from oven, season with remaining 1 teaspoon of salt, and serve immediately.
[Full Story »]
Mexican Rice with Guacamole
Just in time for Cinco de Mayo.
Mexican Rice
Ingredients:
2 cups long-grain white rice
3 tablespoons vegetable oil
1 clove garlic, roughly chopped
1/2 white onion, chopped
4 plum tomatoes, chopped
1 jalapeno pepper, halved
Kosher salt
Directions:
Soak the rice in a bowl of hot water, about 5 minutes. Drain, rinse and shake dry.
Heat the vegetable oil in a large skillet over medium-high heat. Add the rice and toast, stirring, 8 to 10 minutes. Meanwhile, puree the garlic, onion and tomatoes in a blender. Add to the rice and cook until absorbed, about 3 minutes. Add 3 1/2 cups water, the jalapeno and a pinch of salt; cover and cook over medium heat until the rice is tender, about 10 minutes.
Remove the skillet from the heat. Uncover and place a clean towel over the rice, then re-cover and let stand 15 minutes. Fluff the rice with a fork; serve with the jalapeno, if desired.
Guacamole
Ingredients:
4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions:
Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving. [Full Story »]
Mexican Rice
Ingredients:
2 cups long-grain white rice
3 tablespoons vegetable oil
1 clove garlic, roughly chopped
1/2 white onion, chopped
4 plum tomatoes, chopped
1 jalapeno pepper, halved
Kosher salt
Directions:
Soak the rice in a bowl of hot water, about 5 minutes. Drain, rinse and shake dry.
Heat the vegetable oil in a large skillet over medium-high heat. Add the rice and toast, stirring, 8 to 10 minutes. Meanwhile, puree the garlic, onion and tomatoes in a blender. Add to the rice and cook until absorbed, about 3 minutes. Add 3 1/2 cups water, the jalapeno and a pinch of salt; cover and cook over medium heat until the rice is tender, about 10 minutes.
Remove the skillet from the heat. Uncover and place a clean towel over the rice, then re-cover and let stand 15 minutes. Fluff the rice with a fork; serve with the jalapeno, if desired.
Guacamole
Ingredients:
4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions:
Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving. [Full Story »]
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