from my kitchen cafe
*Note: On several occasions, I've added leftover shredded pork to the bean filling for delicious results.
1 cup brown or white rice (or 2 cups already cooked rice)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, finely minced
1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles)
1 teaspoon cumin
Salt and pepper to taste
3 tablespoons tomato paste
2 cans (15 oz. each) pinto beans, drained and rinsed
1 1/2 cups water
1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
6 green onions, white and green parts finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
16 burrito-sized (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese
Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.
Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.
Heat tortillas in microwave for about 30-45 seconds or until all are warmed through.
Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
Serve warm immediately, with salsa and sour cream if desired -- or, to freeze for later consumption, put the baking sheet of burritos into the freezer for at least 30 minutes, or until very cold so that they don't come apart in the wrapping process. Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months.
To reheat from frozen:
Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!
Recipe Source: adapted slightly from Julianne W.
Wednesday, January 27, 2010
Chipotle Mayonnaise
from my sisters kitchen
1/4 cup mayonnaise (I used light)
1 tbsp. minced canned chipotle chili pepper in adobo sauce (found in Mexican Isle)
1/2 tsp. sugar
1/4 cup mayonnaise (I used light)
1 tbsp. minced canned chipotle chili pepper in adobo sauce (found in Mexican Isle)
1/2 tsp. sugar
Chipotle Chicken Taco Salad
from our best bites
SALAD:4 c. chopped Romaine Lettuce
2 c. chopped grilled chicken (you could use Taco Chicken if you want)
1 c. cherry or grape tomatoes, washed
1/3 c. vertically-sliced red onions
1 avocado, cubed
1 15-oz. can black beans, rinsed and drained
1 8 3/4 oz. can corn, rinsed and drained
DRESSING:
1/3 c. chopped fresh cilantro
2/3 c. light sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt
OPTIONAL:
Tortilla Strips
Make sure all salad ingredients that need to be washed or rinsed have been. I rinse the beans and corn together; no reason not to! Heck, throw the tomatoes in while you're at it if you want!
Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix with your hands (which you have obviously and thoroughly washed, of course! :) ). Set aside.
Mix dressing ingredients. I say to start with 1 1/2 tsp. of adobo sauce and then go from there, probably 1/4-1/2 tsp. at a time. If you're serving this for a crowd, it's probably better to err on the side of not spicy enough rather than too spicy, but if you're just making it for your family and you have taste buds of steel, have at it. You could even chop up one of the chilies and toss it in there if you're feeling super-brave. Then taste the dressing and you'll know what heaven tastes like. Set dressing aside.
If you're making tortilla strips, fry those puppies up now. I didn't make them here because I'm trying my darndest not to be naughty nutritionally, but if I make this salad for some kind of festivity, I always make the tortilla strips. Allow them to cool.
When you're ready to serve, add avocado, tortilla strips, and dressing. Gently combine and serve.
SALAD:4 c. chopped Romaine Lettuce
2 c. chopped grilled chicken (you could use Taco Chicken if you want)
1 c. cherry or grape tomatoes, washed
1/3 c. vertically-sliced red onions
1 avocado, cubed
1 15-oz. can black beans, rinsed and drained
1 8 3/4 oz. can corn, rinsed and drained
DRESSING:
1/3 c. chopped fresh cilantro
2/3 c. light sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt
OPTIONAL:
Tortilla Strips
Make sure all salad ingredients that need to be washed or rinsed have been. I rinse the beans and corn together; no reason not to! Heck, throw the tomatoes in while you're at it if you want!
Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix with your hands (which you have obviously and thoroughly washed, of course! :) ). Set aside.
Mix dressing ingredients. I say to start with 1 1/2 tsp. of adobo sauce and then go from there, probably 1/4-1/2 tsp. at a time. If you're serving this for a crowd, it's probably better to err on the side of not spicy enough rather than too spicy, but if you're just making it for your family and you have taste buds of steel, have at it. You could even chop up one of the chilies and toss it in there if you're feeling super-brave. Then taste the dressing and you'll know what heaven tastes like. Set dressing aside.
If you're making tortilla strips, fry those puppies up now. I didn't make them here because I'm trying my darndest not to be naughty nutritionally, but if I make this salad for some kind of festivity, I always make the tortilla strips. Allow them to cool.
When you're ready to serve, add avocado, tortilla strips, and dressing. Gently combine and serve.
Spinach Mandarin Poppy Seed Salad
Recipe from Our Best Bites
8 oz. (1/2 bag) of baby spinach
1/2-1 head Romaine lettuce, chopped
1/2 thinly sliced medium red onion
1 large avocado, cubed
8 oz. mozzarella or Swiss cheese, shredded
1 12-oz. package bacon, cooked and crumbled
1 large can Mandarin oranges, drained
Poppy Seed Dressing, to taste
Combine all ingredients except dressing in a large bowl. When ready to serve, toss with desired amount of salad dressing and serve immediately. If you anticipate leftovers, just let your eaters dress their own salads because the dressing will make the greens wilt.
8 oz. (1/2 bag) of baby spinach
1/2-1 head Romaine lettuce, chopped
1/2 thinly sliced medium red onion
1 large avocado, cubed
8 oz. mozzarella or Swiss cheese, shredded
1 12-oz. package bacon, cooked and crumbled
1 large can Mandarin oranges, drained
Poppy Seed Dressing, to taste
Combine all ingredients except dressing in a large bowl. When ready to serve, toss with desired amount of salad dressing and serve immediately. If you anticipate leftovers, just let your eaters dress their own salads because the dressing will make the greens wilt.
Monday, January 25, 2010
Thai Peanut Noodle Salad
from our best bites
8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)
Thai Peanut Salad Dressing (save some time and make this part ahead!)
Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies. You can play around with the leafy greens. I like to use both napa cabbage and romaine lettuce. If you're eating this right away lettuce works great, and spinach is even good in there. However, if you're taking it to a picnic, or serving it on a buffet or anything like that where it will sit a while, I recommend going heavy on the cabbage because it will stay nice and crunchy for ya.
As soon as your pasta is done drain it and run some cold water over it until it's cool. If you're not going to use it right away, add a drizzle of the salad dressing and stir to coat. This will prevent the noodles from getting all clumpy. Keep in the fridge until ready to use.
When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.
Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat. I use it all!
Thai Peanut Salad Dressing
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*
*The need for salt may differ depending on the brand of PB you use. Taste first and then add.
*I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add.
*Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely.
Place everything in a blender and mix until smooth. Makes about 2 cups.
8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)
Thai Peanut Salad Dressing (save some time and make this part ahead!)
Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies. You can play around with the leafy greens. I like to use both napa cabbage and romaine lettuce. If you're eating this right away lettuce works great, and spinach is even good in there. However, if you're taking it to a picnic, or serving it on a buffet or anything like that where it will sit a while, I recommend going heavy on the cabbage because it will stay nice and crunchy for ya.
As soon as your pasta is done drain it and run some cold water over it until it's cool. If you're not going to use it right away, add a drizzle of the salad dressing and stir to coat. This will prevent the noodles from getting all clumpy. Keep in the fridge until ready to use.
When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.
Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat. I use it all!
Thai Peanut Salad Dressing
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*
*The need for salt may differ depending on the brand of PB you use. Taste first and then add.
*I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add.
*Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely.
Place everything in a blender and mix until smooth. Makes about 2 cups.
Honey Red Wine Vinaigrette
from our best bites
1/2 c. red wine vinegar
1/2 c. honey
1-2 cloves garlic, roughly chopped (really, that's pretty optional; it all goes in the blender)
1 tsp. Kosher salt
1 tsp. coarsely ground black pepper
1/2 c. canola oil
In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.
1/2 c. red wine vinegar
1/2 c. honey
1-2 cloves garlic, roughly chopped (really, that's pretty optional; it all goes in the blender)
1 tsp. Kosher salt
1 tsp. coarsely ground black pepper
1/2 c. canola oil
In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.
Buttermilk Ranch Dressing
Recipe by Our Best Bites
*note that all spices/herbs listed below are dried. If substituting fresh, use the rules 1 part dry = 3 parts fresh.
1C mayo
2/3 C buttermilk
1/4 t white vinegar
1 t parsley
1/8 t dill
1/4 t garlic powder
1/4 t onion powder
1 1/2 t dried chives
1/8 t black pepper
1/4 t seasoned salt
1/8 t dry mustard
Combine mayo and buttermilk
And whisk together until it's lump-free. Add in vinegar and all spices.
Stir, stir, stir...
For best results, make ahead of time and store in the fridge so the dry herbs have time to let all their yummy flavors out.
*note that all spices/herbs listed below are dried. If substituting fresh, use the rules 1 part dry = 3 parts fresh.
1C mayo
2/3 C buttermilk
1/4 t white vinegar
1 t parsley
1/8 t dill
1/4 t garlic powder
1/4 t onion powder
1 1/2 t dried chives
1/8 t black pepper
1/4 t seasoned salt
1/8 t dry mustard
Combine mayo and buttermilk
And whisk together until it's lump-free. Add in vinegar and all spices.
Stir, stir, stir...
For best results, make ahead of time and store in the fridge so the dry herbs have time to let all their yummy flavors out.
Subscribe to:
Posts (Atom)