January 19, 2012
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
- 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
1. Combine all ingredients. Sprinkle in some salt and pepper and taste. Add more if needed. Eat or save for another day!
August 23, 2011
Cornbread is something that I can eat anytime of the day and with any kind of food. One thing for sure though – I have to have butter with it.
In an effort to change things up a bit – jalapeno’s cheddar and asagio cheese is added.
Sometimes cornbread can be dry and tasteless – not this one. It is moist and has a kick. Just want you need on a warm summers evening.
Adapted from Barefoot Contessa, At Home.
Jalapeno Cheddar Cornbread
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups whole milk
- 3 large eggs, lightly beaten
- 1/2 pound (2 sticks) salted butter, melted
- 2 cups extra sharp Cheddar cheese, grated
- 1/3 cup scallions, chopped
- 3 tablespoons fresh jalapeno peppers, seeded and minced
- 2 tablespoons asagio cheese, grated
1. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl.
2. In a separate bowl, combine the milk, eggs, and the butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved – don’t overmix (Ina Garten said so!). Mix in the 2 cups of Cheddar cheese, scallions and jalapenos. Allow mixture to sit at room temperature for 20 minutes.
3. Preheat over to 350 degrees and grease 9x13x2-inch glass baking pan.
4. Pour batter into the prepared pan, smooth the top, and sprinkle with asagio cheese. Bake for 30-35 minutes – or until toothpick comes out clean. Let cool for a few minutes for slicing into. Serve warm with butter and sprinkled scallions on top!
August 8, 2011
I know what you are thinking.
Apricots and jalapeno’s?? What a strange combination! But trust me, just this once.
The freshness and unique flavors from the apricots and the heat from the jalapeno’s are a match made in marmalade heaven. I slathered this on toast and I couldn’t believe my eyes…I mean my taste buds.
Marmalade. Jam. Jelly. They are all intimidating to me to make from scratch. At least it was before. This was super easy.
I made a small batch, since I knew that I was going to be the only one in my household that would be consuming this. Plus I didn’t want to have to go through the whole bottling and canning process with 16 jars. Enough said. This amount will last me.
Apricot and Jalapeno Marmalade
- 8 ripe apricots, quartered
- 1 jalapeno, seeded and minced
- 1/4 cup water
- 1 cup granulated sugar
- 1 teaspoon pectin
- 1/2 to 1 teaspoon coarse salt (Kosher or sea)
1. Place the quartered apricots, jalapeno, water, and sugar in a non stick pot over medium high heat. Stir every once in a while. When it starts to bubble, turn heat down to a light simmer (basically you want just a few bubbles to form). Let simmer for 15-20 minutes – stirring every 3-5 minutes.
2. Add pectin. Stir to combine. Simmer another 8 minutes. Mixture should be liquidy – don’t fret.
3. Using a mini food processor/blender/or regular sized food processor, add half the mixture and pulse 2 -4 times (this equals about 2 -3 seconds processing). Remove and place into glass jar. Add the remaining of the mixture and process. *If there is a lot of liquid, remove 1-2 heaping tablespoons of that and throw away – this is what I did. Place into glass jar with the rest of the marmalade. Add salt and stir to combine throughout. Taste – may have to add more salt.
4. Place in refrigerator uncovered to cool. Once cooled, a lid can be added.