Posts tagged ‘jalapeno’

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!

August 23, 2011

Food: Jalapeno Cheddar and Asaigo Cornbread.

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

Ingredients:

  • 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

Method:

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

Food: Apricot and Jalapeno Marmalade.

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

Ingredients:

  • 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)

Method:

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.

 

 

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