Tuesday, June 10, 2014

SPAGHETTI AND HOT DOGS: A DISH I WILL NEVER MAKE


Skewer hot dog bites on dry spaghetti, and boil.

I think this would be a funny 'joke' dish to present to guests but as much as I love hot dogs and I love spaghetti, I'll leave combining the two to Chef Boyardee.

Wednesday, June 4, 2014

MEXICAN 3 BEAN SALAD - BLACK, KIDNEY AND CANNELLINI BEANS W/ LIME, CILANTRO, CUMIN AND CHILI POWDER DRESSING


Mexican 3 Bean Salad

This is a very easy and tasty salad -- it was a perfect dish for our Memorial Day BBQ. It's ideal for making the day before you serve it because not only will it save you time, the flavors really develop. For bigger gatherings serve mixed with half a box of bow tie pasta.


Shopping List:

1 15 ounce can black beans, drained and rinsed
1 15 ounce can kidney beans, drained and rinsed
1 15 ounce can cannelloni beans, drained and rinsed 
1 green bell pepper, chopped
1 red bell pepper, chopped
10 ounces of frozen corn kernels
1 red onion, chopped


THE DRESSING 1⁄2 cup olive oil
1⁄2 cup red wine vinegar
2 tablespoons fresh lime juice (add zest for deeper flavor) 
1 tablespoon fresh lemon juice (add zest for deeper flavor)
2 tablespoons white sugar
1⁄2 tablespoon salt
1 clove crushed garlic
1⁄4 cup chopped fresh cilantro (I used dried)
1⁄2 tablespoon ground cumin
1⁄2 tablespoon ground black pepper 1 dash hot pepper sauce
1⁄2 teaspoon chili powder




TO MAKE:
  1. In a very large bowl, combine beans,bell peppers, frozen corn, and red onion.
  2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice and zest, lemon juice and zest, sugar, salt, garlic, cilantro, cumin, and black pepper.
  3. Season to taste with hot sauce and chili powder.
  4. Pour olive oil dressing over vegetables; mix well.
  5. Chill thoroughly and serve cold.
  6. Try mixing with 1/2 a box of bow tie pasta.








Thursday, May 1, 2014

BLACK BEAN AND CORN PASTA SALAD WITH FRESH LIME AND CILANTRO DRESSING


NOTES

  1. You MUST use fresh lime juice, not that icky stuff in a plastic lime, if you want great flavor.
  2. Make it with a little twist, add about 1/2 a box of bow tie pasta and double the dressing to compensate. It makes a great pasta salad! 
  3. Sever with tortilla chips or add them.
  • This was the first time I made this dish and it was very good BUT I used too much pasta -- you can see it made a huge salad -- I think using too much pasta diluted the flavors of the beans, corn and dressing. Less is more.
  • I didn't add the avocado because I couldn't get a good one.
  • I didn't realize it when I was looking at the ingredients but as I was putting everything together I felt like I was making a burrito at Chipotle. 



Shopping List
  • ⅓ cup fresh lime juice (about 4 very well squeezed or 5 not so well squeezed)
  • the zest of 2-3 limes 
  • ½ cup olive oil
  • 1 clove garlic, minced
  • 1 teaspoon salt (I always use Kosher) 
  • ⅛ teaspoon ground cayenne pepper
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1½ cups frozen corn kernels
  • 1 avocado – peeled, pitted and diced
  • 1 red bell pepper, chopped
  • 2 tomatoes, chopped
  • 6 green onions, thinly sliced
  • ½ cup chopped fresh cilantro (optional)


DIRECTIONS
  1. Place lime juice, lime zest, olive oil, garlic, salt, and cayenne pepper in a small jar.
  2. Cover with lid, and shake until ingredients are well mixed.
  3. In a salad bowl, combine beans, corn, bell pepper, green onions, and cilantro.
  4. Shake lime dressing, and pour it over the salad.
  5. Stir salad to coat vegetables and beans with dressing.
  6. Add the tomato and avocado very last, after mixing the dressing in with the other ingredients, and serve. 

CROSSPOST