Posts tagged ‘beans’

January 19, 2012

Food: Mexican Bean Salad.

My pantry is always stocked with canned beans. I love adding beans to almost anything…wrapping them in a corn tortilla and some cheese…quick little snack is heavenly.

If you can open a can and dice a pepper, you can make this. Just check out the colors. Instantly eye appealing.

It’s crunchy too!

I get hungry just looking at these pictures.

Check out the Method. Yes, you are seeing that correctly, only 1 step!

This is even better made a day or two before eating. The beans soak up all the spice and taste even better.

Mexican Bean Salad

Ingredients:

  • 1 can black beans, drained and rinsed quickly
  • 1 can white/cannilini beans, drained and rinsed quickly
  • 1/2 yellow pepper, diced
  • 1/2 orange pepper, diced
  • 1/2 red pepper, diced
  • 1 tablespoon olive oil
  • 2 heaping tablespoons cilantro, chopped
  • 1 jalapeno, fine diced, seeds removed, if desired
  • zest of half 1 lemon
  • 1 heaping teaspoon cumin
  • 1 heaping teaspoon medium chili powder
  • 1 heaping teaspoon smoked paprika
  • pinch ground cayenne pepper
  • pinch ground chipotle pepper
  • Kosher salt and pepper, to taste

Method:

1. Combine all ingredients. Sprinkle in some salt and pepper and taste. Add more if needed. Eat or save for another day!

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October 3, 2011

Food: Simple Huevos Rancheros.

Huevos Rancheros for one is a quick and simple breakfast to whip up for yourself.

I love eggs in the morning. I also love eggs with any variety of hot sauce. Some may say that the colors of the red sauce and the yellowy eggs really compliment each other – but let’s be honest people, that’s not what attracts me. It is the compliments of flavors..yes the colors look lovely but I really care about what is happening in my mouth. Rambling…

Check out those layers.

Simple Huevos Rancheros

Note: no measurements. You were warned.

  • Corn tortilla
  • black beans with jalepenos, warmed
  • green chile salsa
  • feta cheese
  • scrambled eggs (2 per person is a nice portion)
  • sour cream
  • hot sauce
  • chives, small chopped

1. To assemble, plate corn tortilla on a plate, layer beans, green chile and a sprinkle of feta cheese. Bake/broil or microwave for a few seconds. Then top with scrambled eggs, another sprinkle of feta cheese and another spoonful of green chile. Top with sour cream, chives and hot sauce.

2. Enjoy warm with coffee in the morning sun.

 

August 31, 2011

Food: Spicy Grilled Chicken and Roasted Corn Pico Fajitas.

At 7:00 pm the other night,  I said to Mr. A, “I have done nothing about dinner, want to go out?”

Dead silence. Followed by more silence and no comment.

Just a serious stare back in my direction that I translated to “Are you kidding me, cook me some food woman, you are in Culinary School after all.”

If you don’t know Mr. A which most of you don’t since you are my lovely internet blog friends – he is very sarcastic and the funniest person that I know. And since we know each other oh so well, I can read his mind and can tell what he is thinking at all times. At least I have convinced myself of that.

Anyway, back to this fabulous story (sarcasm). Long long story short – I glanced into our refrigerator and found some chicken breasts, 1 lonely ear of corn and a green pepper. And then glancing over to my kitchen counter I spied the mound of heirlooms tomatoes.

So this meal was born and let me just say it was fabulous, quick, easy, mostly on the grill, colorful, and most importantly the husband approved by having seconds and taking it to work the next day.

Now that I have completely bored you. Let’s talk about the food. The combinations of the textures and fresh flavors were the best. This is totally my kind of meal. The roasted corn pico added a crunch and burst of spice.

Have I told you that I always overfill my tortillas? Always. It’s a habit of mine and I’m content with it. My close friends are probably rolling their eyes or laughing because they know this much is true. I do it every single time.

Spicy Grilled Chicken and Roasted Corn Pico Fajitas

Yield = 4 dinner portions

Ingredients:

for the Chicken –

  • 3 boneless chicken breasts, trimmed of fat
  • 1 tablespoon grape seed oil
  • 2 teaspoon medium chili powder
  • 1 teaspoon cayenne
  • 1 tablespoon ancho chili powder
  • 2 heaping teaspoons smoked Spanish paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 heaping teaspoon Kosher salt

 for the Pico –

  • 1 ear of corn, cut from cob
  • 4 medium sized heirloom tomatoes (combination of yellow or orange and red)
  • 1/2 green bell pepper, small diced
  • 1 handful of cilantro, chopped
  • 1 scallion, chopped
  • 1 tablespoon lemon or lime juice
  • salt and pepper, to taste
Extra items –
  • grated cheese, I used sharp cheddar cheese
  • tortillas
  • black beans with jalapeno’s

Method:

Preheat grill to high heat.

1. Combine all spices including the salt and pepper in a medium sized bowl. Coat chicken with oil then add to the spice mixture. Fully cover the chicken with the spices. Let sit in refrigerator, covered, until grill is heated and ready.

2. To make the pico, heat up small stainless steel sauce pan on medium high heat. Add corn kernels to hot pan. Stir occasionally, until slightly browned. Remove from heat.Combine heirloom tomatoes, bell pepper, cilantro, scallion, lemon/lime juice. Stir in cooled corn. Add salt and pepper to taste. The longer you let stand the more liquid will be extracted from the tomatoes after the salt and lemon/lime juice are added. You can either strain it or use a slotted spoon when serving.

3. Grill chicken until the middle is still moist but cooked through. Remove and let sit for a few minutes before cutting into. Cut on a bias into 1/2 inch thick strips.

4. I heated up a can of black beans with jalapeno. Add those to warmed tortillas, topped with chicken and roasted corn pico, then grated cheese. The order doesn’t matter really…and add however much you prefer!!

Mr. A asked that I take some pictures of his plate. Lots of beans…

There’s the chicken.

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