South Of the Border

Bobby Flay’s Guacamole Recipe: Just the Right Amount of Heat

From the New Food Network Magazine

by Joi

Bobby Flay's Guacamole Recipe

The May 2012 issue of Food Network Magazine is one you’ll want to grab. You can’t miss it – there are three HEAVENLY looking tacos on the front cover that’ll catch your eye right away. Inside the magazine, in addition to gazillions of recipes, tips, and tools of the trade, there are 50 delicious and creative ways to make/serve a family favorite: Tacos!

The first recipe I tried from this issue was a Guacamole recipe from Bobby Flay. It was, as you’d expect, exceptional.  Normally, this avocado fanatic just likes her guacamole with avocado and a little lime or lemon – maybe a little salt.  Avocados are so amazing it’s really all I want to taste.

However… this recipe has won me over to adding different ingredients to compliment the avocado.  This particular guacamole recipes is one of the best I’ve ever tried. It’s outstanding.

Bobby Flay’s Guacamole

4 ripe Haas avocados, peeled, pitted and chopped
1/2 small red onion, finely diced
1 jalapeno pepper, finely diced
Juice of 2 limes (about 1/4 cup)
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground pepper

Combine the avocados, red onion, jalapeno, lime juice and cilantro in a bowl and gently mix to a chunky consistency. Season with salt and pepper.

Along with this guacamole recipe, there’s a recipe for Bobby Flay’s Cumin Dusted Tortilla Chips. Be sure to grab the magazine and check that out!

Guacamole Bowls:

Hungry Girl’s Sweet and Spicy Tuna Tacos

All Recipes from the Hungry Girl are Winners

by Joi

Hungry Girl Recipe: Tuna Tacos

Hungry Girl Tuna Taco’s Recipe: Just in time for Cinco de Mayo!

One 4.5-oz. pouch StarKist Sweet & Spicy Tuna Creations®
1/4 cup salsa
4 corn taco shells (flat-bottomed shells, if available)
1 cup shredded lettuce
1/4 cup diced onion
1/4 cup diced tomato
2 tbsp. chopped cilantro

Directions:

In a medium bowl, mix Tuna Creations® and salsa.

Evenly fill shells with lettuce, Tuna Creations® mixture, onion, tomato, and cilantro. Yum!!

YIELD: Makes 2 Servings
PER SERVING (2 tacos): 224 calories, 6g fat, 577mg sodium, 28g carbs, 3g fiber, 6g sugars, 15g protein

The Hungry Girl Cookbooks:

If you’ve never watched Hungry Girl on television or tried her cookbooks and recipes, promise me you’ll do so. You’ll fall fast in love AND find yourself eating a lot healthier to boot? Win, Win.

Szechuan Veggie Tacos Recipe

Vegetarian Tacos That'll Satisfy Even Meat Lovers

by Joi

Szechuan Veggie Tacos

Vegetarians don’t have to miss out on the fun and flavor of tacos. Far from it! Recipes such as this healthy recipe from Canola Info.org’s Street Eats Collection prove that vegetarian tacos can be as flavorful as any meat-filled taco.  Click the link for tons of other equally delicious and healthy recipes.

Daikon Salad:

  • 2 cups shredded daikon
  • 1 cup shredded carrots
  • 1/2 tsp sugar, granulated
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp chili garlic sauce

Szechuan Stuffing:

  • 1 Tbsp canola oil
  • 1 sweet onion, sliced
  • 1 red pepper, sliced
  • 1 purple eggplant, sliced in half moons
  • 1/2 package (14 oz) firm tofu, cubed
  • 2 Tbsp chili garlic sauce
  • 2 Tbsp black bean paste
  • 16 tortillas (6-inch/15 cm) flour or white corn
  • 1 cup chopped cilantro

Instructions:

  1. To make Daikon Salad: In medium bowl, combine all salad ingredients.
  2. To make Szechuan Stuffing: In wok, heat canola oil over high heat. Add onions and peppers and saute 2 minutes, then add eggplant and stir-fry 1 minute. Add tofu and saute 1 minute. Add chili garlic sauce and black bean paste; saute 1 minute. Remove from heat and prepare tortillas.
  3. Heat tortillas on both sides using griddle or frying pan. Remove and divide Szechuan Stuffing between each tortilla, then top with 2 tbsp Daikon Salad and cilantro. Serve.

Yield: 16 tortillas. Serving Size: 1 tortilla with 1/4 cup Szechuan Stuffing and 2 Tbsp Daikon Salad.

Tomatoes: Healthy and Delicious

They're Even Healthier Than You Think

by Joi

Tomatoes

I’m crazy wild about tomatoes, in and on anything I can convince them to get in or on.  Ironically, my oldest daughter (the Crazy Tea Chick) is allergic to tomatoes. They cause her skin to break out, poor baby.  I  provide alternatives for her when the rest of us are having tomatoes in all their glorious splendor.  Fortunately, there are lots of ways to serve pasta that doesn’t involve tomato based sauces and I’ve even hit upon a few salsas that are all peppers, onions, cilantro, and either black beans or roasted corn.

However, for the rest of us, it’s tomatoes all the way. Last night I made a trip to the garden and returned with nearly everything I needed for a killer salsa. Salsa, like tuna fish and guacamole, is one of those things I seldom make the same way twice in a row. I have a favorite GE appliance, a blender, but I never use it when making salsa. It should always be made by hand. Last night I made a salsa I named “Four Pepper Salsa” and it was a particularly big hit with my husband.

When making Summer salsa, I love to use cherry, grape, and Roma tomatoes because they’re less juicy than their larger, rounder counterparts.  I’ve got nothing against their juiciness, mind you, but when my tortilla chip takes a dip, I don’t want it to come back looking like it just went for a swim.

Entirely uncool.

Here were the components for my Four Pepper Salsa:

  • Orange Cherry Tomatoes
  • Roma Tomatoes
  • Chives
  • Red Bell Pepper
  • Jalapeno
  • Banana Pepper
  • Green Bell Pepper
  • Sea Salt (click here to see why I always use sea salt instead of table salt)
  • A little Olive Oil, simply because I put it in everything
  • One 4 oz Can Green Chiles, drained
  • 1 Clove Garlic
  • 1 Packet Truvia (you could use 2 tsp sugar instead)

The amount of each would depend upon your own personal tastes, as well as how many people you’re serving. If using a food processor, here are a few things to keep in mind:

  • Never add tomatoes as one of the first ingredients.  In fact, if you want the salsa to be super chunky, you might want to simply chop them by hand and add them after everything else has had its spin in the food processor.
  • Blend the following types of food first: peppers, onions, and garlic.
  • Add the drained can of green chiles after the other fruits and vegetables have been added.
  • Season with salt and sugar (if desired) at the end.

Some people hit their salsa with a splash of vinegar each and every time they make salsa. With me, it depends on the mood I’m in.  IF you do use vinegar, by all means counter it with a little sugar, Stevia, or Truvia.

Salsa, like so many things in the kitchen, is best when you experiment with different ingredients and techniques. Come up with the combinations that blow you away.

My batch of salsa pulled triple duty: We ate it at supper last night with Fried apples and Sour Cream Chicken and tortillas.  Later in the evening, I made fried Angus hot dogs and my husband topped his with some of the salsa.  This morning, I made omelets and used the chunky salsa, along with cheese, as the filling.  All the peppers and tomatoes were excellent with the eggs.

Health Benefits of Tomatoes and Tomato Products

Even if I weren’t obsessed with the taste of tomatoes and tomato-based foods, their health benefits, alone, would cause me to be a fan.  Because of their Lycopene, tomatoes are incredibly healthy
for your heart health. Whether they’re fresh, in tomato soup (a personal favorite lunch), spaghetti sauce, chili, salsa, or even ketchup!  The more you work tomatoes into your diet, the happier your heart will be.

However, did you know that tomatoes are considered to be super heroes when it comes to preventing cancer?

From You, Staying Young: The Owner’s Manual for Extending Your Warranty by Michael F. Roizen, M.D. and Mehmet C. Oz, M.D. (an excellent book you HAVE to read):

Studies show that the risk of developing certain cancers decreases when you eat ten or more tablespoons a week of tomato sauce. Many believe that the active ingredient responsible is lycopene, a carotenoid known for its antioxidant properties. All tomato products contain lots of lycopene, but it’s more available to the body when it’s cooked. While you’re at it, add some cruciferous vegetables like broccoli to your sauce. They contain chemicals that prevent cancer. – Page 124

Right below this paragraph in the book (did I mention that it’s an outstanding book or that you HAVE to read it?), the doctors remind us of the importance of Olive Oil: “In a test of olive oils, researchers found anticarcinogenic properties in monounsaturated fat. That would mean that olive oil, rich in monounsaturated fat, is not only a heart helper but may also deter cancer. That helps explain why, compared to northern Europeans, southern Europeans, whose diets tend to overflow with the oil, have lower rates of both heart disease and cancer.”

Findings such as these are why I work olive oil and tomatoes into our meals as often as possible. Sometimes I simply slice fresh tomatoes and drizzle olive oil and basil over them. Roasted or unroasted, this is an excellent side for just about anything – anytime of the day or night. A big ball of fresh Mozzarella cheese is a delicious companion.

Tomato SaverTomato Saver by Gourmac

My Favorite Salad: Salsa Salad

No Dressing Required!

by Joi

Salsa Salad

One of my favorite salad recipes, Salsa Salad,  is chock full of flavor. So much SO that adding dressing of any kind isn’t just unnecessary, it’s downright criminal.

INGREDIENTS

1 head iceberg lettuce
1 large can chopped green chilies (very well drained)
1 container grape tomatoes, chopped (or two large tomatoes)
1 bunch green onions chopped – the entire onion, except for the tips
cilantro, as much or as little as you want (I use a great deal)

Optional: Diced jalapeno (I usually use only a little)

I use my beloved ceramic chef’s knife and my beloved herb scissors to get all of the salad’s components nice and small.  (When you’ve finished reading this post, you can come back and click the links I just threw your way to read my reviews of two of my favorite new kitchen tools. I honestly don’t know how I ever got along without either one.) When making Salsa Salad, you can cut the vegetables as thick or as small as you like – that’s part of the beauty, there are so many alternatives!

One of the reasons I cut the vegetables for this salad so small is that we often use it in tacos, in tortilla shell bowls, and even on burgers.  When served on a Morningstar Farms Black Bean Burger, it’s so good you forget your own name.

If you like bologna sandwiches, you have to try a little of this salad on your next sandwich.  It doesn’t matter if the bologna comes to the party fresh from the refrigerator or if he comes “fried,” just put him on the guest list. It may sound kind of strange-ish, but this is honestly OUTSTANDING.  You could, of course, also invite a great slice of cheese to accompany the bologna to the meal.  Your call.

This is an amazingly beautiful and delicious salad and if you’re trying to cut calories, this is the salad for you.  It absolutely needs zero dressing. IF (and that’s a mammoth IF) you simply want a little dressing of some sort, a little freshly squeezed lime juice is divine.  (Did I just say divine?….. who says divine?)

As I said earlier, this salad is very versatile. Depending upon what you do with it, the salad can serve as a side salad or as a topping for sandwiches, hamburgers, hot dogs, etc.  I have used Salsa Salad as a main meal before.  Since I knew it’d be used as the main course, I chopped the vegetables a little thicker and added a can of well-drained black beans, a can of well-drained red beans, some diced grilled chicken, and a mixed cheese blend. Served with rolled up, warmed tortilla shells, it made an excellent and healthy meal.

Other Ingredients I’ve Used in Salsa Salad:

  • Baby corn
  • Diced celery
  • Vidalia Onion, or other sweet onion
  • Avocado (chopped and sprinkled with lemon or lime juice)
  • Hominy
  • Chick Peas
  • Diced Green Pepper
  • Diced Red Pepper
  • Spinach
  • Cucumbers
  • Strips of Steak
  • Shrimp

 

Cinco de Mayo Recipe: Shrimp Chimichanga

With Dos Pisotlas All-Natural Gourmet Salsa Recipe

by Joi

Shrimp ChimichangaIf you’re looking for healthy Cinco de Mayo recipes – or just delicious, healthy Mexican-inspired recipes, you’ll love the following recipe for Shrimp Chimichanga. It’s from Dos Pistolas Salsa, the all-natural, preservatives free gourmet salsa from The Santoscoy Food Group.

As recent statistics have shown, 78% of Americans are not meeting their basic nutritional needs. With Dos Pistolas Salsa being the first salsa product in the U.S. that carries the American Heart Association’s heart-check, this gluten, preservative, and additive free salsa is both good for your health and heart- so you can feel less guilty when celebrating this Thursday.

Bookmark the recipe because I know you’ll use it many times throughout the year.  Personally, I can’t get enough when it comes to shrimp and shrimp recipes – it’s always been a particular favorite.  It’s a bit of an obsession, I guess, but one that I don’t mind in the least!

Shrimp Chimichanga

(Total cook and prep time: 30-45 minutes)

Ingredients:
12 Large divined shrimp (tails off)
3 Garlic cloves
4 Tablespoons of butter
Salt and Pepper to taste
2 Cups of Brown Rice
4 Cup of Water
1 Medium White Peeled Onion
2 Green Onions
1 Medium Bell Pepper Green
1 Medium Bell Pepper Red
1 Small 12 oz can of whole kernel yellow corn (drained)
1 Small 12 oz can of black beans (drained)
4 Large 12 inch Gluten Free Flour Tortillas
1 Half Pint of Heavy Cream
2 Green Onions
1  jar (16 oz) Dos Pistolas All- Natural Gourmet Salsa
1 Avocado
1 container (12 oz) of Sour Cream

Preparation:

Step One Prepare Shrimp:

  • In a medium saucepan on medium heat melt (2) tablespoons of butter
  • Sauté (12) thawed and cleaned shrimp in butter
  • Add (1) chopped garlic clove
  • Salt and Pepper to taste
  • Cook for approximately 10 minutes or until shrimp are a light pink and tender to touch
  • Remove from pan and set aside in glass dish

 

Step Two Prepare Brown Rice:

  • In a medium quart size pan add (4) cups of water and (2) cups of rice.
  • Turn up to high heat to bring to rolling boil
  • Upon boiling, add top and reduce heat to simmer for 20 minutes. (Check often until rice is light, fluffy, and tender)
  • Prepare the following ingredients: Fine chop onions, red and green bell peppers, and one garlic clove. Set aside
  • In a sauté pan, using a (1) tablespoon of butter combine the following chopped onion, red and green bell peppers, and one chopped garlic clove
  • Cook in pan until tender to touch (using small wooden fork
  • Combine Mixture to brown rice and stir in corn and black beans, continue to fluff mixture to combine all flavors.

 

Step Three Making Chimichanga:

  • In a deep frying pan add (2) inches of vegetable oil heating to 350 degrees F.
  • While oil is being heated, on a non stick griddle warm the flour tortillas to soften.
  • Immediately remove warm tortillas and on a non stick glass plate add following to tortilla:
    1) One cup of brown rice mixture, using ladle.
    2) Add (4) shrimp
    3) Fold the sides of tortilla to form a closed packet. Using toothpicks or wood skewers to hold close
    (Repeat process until all (4) Chimichanga are formed.
    4) Deep fry Chimichanga until golden brown. Remove and drain oil. Place cooked chimichanga in warming tray and place in oven on warm.
  • Remove skewers or toothpicks before serving

 

Step Four Dos Pistolas All-Natural Gourmet Sauce:

  • In clean skillet melt remaining (1) tablespoon of butter
  • Sauté one chopped green onion and remaining chopped garlic clove
  • Add to mixture (1) half pint of heavy cream on medium heat until thickens
  • Add to mixture 8 oz of Dos Pistolas All-Natural Gourmet Salsa, Simmer on low for 5 minutes, stir often to prevent sticking.
  • Remove mixture and allow to cool. Remove Chimichanga from oven and place on plates.
  • Cut Chimichanga in a diagonal cut. Ladle mixture onto cut Chimichanga. Garnish with sliced avocado, sour cream, and remaining green onions.

About:

Dos Pisotlas All-Natural Gourmet Salsa Dos Pistolas Salsa is an all-natural, gourmet salsa from The Santoscoy Food Group. Made from an age old recipe passed down through three generations of family, co-founder Sandra Sherer created the salsa in order to bring the traditional flavor of El Paso, Texas first to Colorado, and now, nation-wide.

Dos Pistolas Salsa is the first salsa product in the U.S. that carries the American Heart Association’s heart-check, making this gluten and preservative free salsa good for your health and heart.

Products include Dos Pistolas Green Chili Salsa and Mango-Jalapeño Salsa. Since 2001, the Santoscoy Food Group has been satisfying the needs and stomachs of customers craving a real gourmet salsa with home-cooked flavor and quality. Additional information on Dos Pistolas and its products can be obtained from its website at www.dospistolas.moonfruit.com.

Bobby Flay Shares His Grilling Tips

Bobby Flay Recipe for Quesadillas

by Joi

Planning on grilling out this Labor Day weekend? Many people wouldn’t think of having it any other way. I’ve always thought of Labor Day weekend as kind of a farewell to summer as we welcome autumn, so grilling out seems only fitting.

One of the best-known TV personalities, and one of the reasons we needed the phrase Celebrity Chef in the first place, Bobby Flay (who has opened his first steakhouse, Bobby Flay Steak, at Borgata Hotel Casino & Spa) is eager to share his tips on how to become a grilling pro just in time for Labor Day.

Grilling tips from Bobby Flay – does it get any better than that?

Bobby Flay shares his nine best tips, tricks and techniques, in addition to his delicious Ribeye & Anaheim Chile Quesadilla that will wow guests and have everyone licking their fingers.

Here are Bobby Flay’s grilling tips and recipes. Enjoy!

DON’T BE INTIMIDATED BY THE GRILL

  • A grill is just a source of heat. Just like a stove, it is very user-friendly.

CHOOSE THE RIGHT GRILL FOR YOU

  • Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

GIVE YOURSELF ROOM

  • Don’t underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle a whole collection of plates and bowls as you do it. If your grill doesn’t have enough workspace – and they almost never do – set up a table right next to your grill.

ORGANIZE & PRIORITIZE

  • Organize your tasks: plan a menu, make lists, do the shopping. When it’s time to hit the grill, get everything out in front of you: food, spices and tools. Everything you are going to need should be within easy reach.

MAKE SURE IT’S HOT

  • Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you’ll know without thinking about it how hot the fire is – high, medium-high, etc. Until then, you can use the time-tested method of holding your hand 4 inches above the grate and seeing how long you can keep it there. It may sound a little dangerous, but you’ll pull your hand back at just the right moment.

◦ High: 2 counts

◦ Medium-high: 4 counts

◦ Medium: 6 counts

◦ Medium-low: 8 counts

◦ Low: 10 counts

KEEP THE LID CLOSED WHEN COOKING ITEMS THAT TAKE LONGER THAN 10 MINUTES

  • Items like ribs, whole chicken, bone-in chicken breasts, etc.

DON’T PLAY WITH YOUR FOOD

  • The more you touch the food on the grill, the more it will stick and begin to fall apart. Brush your burgers, fish, vegetables with oil and season with salt and pepper and place on a hot grill. Don’t touch it for at least 2 minutes! It needs to form a crust so that it can naturally pull away from the grill. If you begin to turn it before the crust has formed, it will stick.

DON’T FLATTEN BURGERS, STEAKS & CHOPS WITH THE SPATULA

  • It will only press out flavorful juices and cause flare-ups. Flip the food only once if possible.

GRILLING MEAT: WHEN IN DOUBT, IT’S BETTER TO UNDERCOOK THAN OVERCOOK

  • You can always put food back on the fire if you need to.

RIBEYE & ANAHEIM CHILE QUESADILLA RECIPE

Serves: 4

Marinated Ribeye:

8 Cloves Garlic, finely chopped
2 Anaheim Chiles, stems removed and coarsely chopped
3 Tablespoons Oregano, finely chopped
1/2 Cup Canola Oil
1 (1-1/4 inch thick) Boneless Ribeye (about 1 lb)
Salt and coarsely ground Black Pepper

1. Stir together the garlic, chiles, oregano and oil in a medium baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.

2. Heat grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill of it. Remove from the marinade and season liberally on both sides with salt and pepper. Grill the steak on both sides until golden brown and slightly charred and cooked to medium-rare (130 degrees on an instant-read thermometer) – about 9 minutes. Remove from the grill and let rest, loosely tented with foil, for 10 minutes. Slice into ¼-inch thick slices.

Anaheim Chile Vinaigrette:

3 Large Anaheim Chiles, grilled, peeled, seeded and diced
4 Cloves of Roasted Garlic, peeled
3 Tablespoons Red Wine Vinegar
3 Tablespoons Fresh Lime Juice
1 Tablespoon Honey, or more if needed
Salt and freshly ground Black Pepper
3/4 Cup Canola Oil
1/4 Cup chopped fresh Cilantro

1. Combine the Anaheim chiles, garlic, vinegar, lime juice, a few tablespoons of water, honey, salt and pepper in a blender and blend until smooth.

2. With the motor running, slowly add the oil until emulsified. Add the cilantro, blend 5 seconds longer. There should be flecks of the cilantro in the vinaigrette.

Quesadilla:

12 Flour Tortillas, 6-inch in diameter
1-1/2 Cups grated Monterey Jack Cheese
Marinated Ribeye slices, from above
6 Ounces Soft Goat Cheese, crumbled
3 Green Onions, thinly sliced
Canola Oil
Salt and freshly ground Black Pepper
1 Teaspoon Ancho Chile Powder
Cilantro Leaves, for garnish

1. Preheat the grill to medium heat. Place 8 tortillas on a flat surface and divide the Monterey Jack, some of the beef, goat cheese and green onion among the tortillas (in that order); season with salt and pepper to taste.

2. Stack the tortillas to make four 2-layer tortillas and top each with the remaining tortillas. Brush the tops of the tortillas with canola oil and sprinkle with some of the ancho powder. Carefully place on the grill, ancho-side down and grill until lightly golden brown – about 2 minutes. Flip the quesadillas over, close the lid of the grill until the bottom of the tortillas are lightly golden brown and the cheese has melted. Remove from the grill, cut into quarters and top each quarter with some of the Anaheim vinaigrette and garnish with cilantro leaves.

ABOUT BOBBY FLAY STEAK:

Bobby Flay puts his avant-garde touch on the quintessential American entrée with his first ever steakhouse, Bobby Flay Steak at Borgata Hotel Casino & Spa. Showcasing a variety of regional steaks prepared with zesty rubs and seasonal ingredients and a special Lobster Bar that features fresh lobster creations, Bobby Flay Steak was designed by David Rockwell to present a chic, comfortable steakhouse that complements the exciting backdrop of Borgata.

ABOUT BORGATA HOTEL CASINO & SPA:

Located at Renaissance Pointe in Atlantic City, Borgata features 2,000 guest rooms and suites; 161,000 square feet of gaming; 182 gaming tables; 4,100 slot machines; an 85-table poker room; 11 retail boutiques; 6 acclaimed fine dining restaurants by renowned chefs; 6 casual dining options; a 54,000 square foot spa; 70,000 square feet of event space; 4 signature nightlife experiences; and parking for 7,100 cars. The resort also features Atlantic City’s first cosmopolitan hotel experience, The Water Club at Borgata, with 800 guest rooms and suites; a 36,000 square foot spa; 18,000 square feet of meeting space; 6 designer retail boutiques; and 5 heated indoor and outdoor pools.

Quick and Easy Picante Chicken Recipe

A Chicken Recipe You'll Use Again and Again

by Joi

This Picante Chicken recipe is a regular in our household.  Not only do we love chicken, we’re crazy wild about Picante sauce.  I made egg omelet breakfast burritos not long ago and they were good without Picante sauce, but outstanding when the red deliciousness was added.

This Picante chicken recipe is extremely easy – almost as easy as it is delicious.  I’m certain it’ll become a favorite in your house as well.

Picante Chicken

Yield: 4 servings

4 chicken breast halves (boneless and skinless)
1 16 oz jar Pace Picante Sauce
3 Tablespoons brown sugar
1 Tablespoon mustard
Salt and Pepper
fresh cilantro, optional

Salt and pepper the chicken and place it into a greased baking dish.

Combine the Picante sauce, the brown sugar, and the mustard. Pour the sauce mixture over the chicken. Bake, uncovered, at 400 degrees for about 35 minutes – or until chicken juices run clear. Serve a little fresh cilantro on the side and/or snip a little over the picante chicken.

Dinner Idea: Serve the picante chicken with fresh corn on the cob and rice or a tossed salad and hominy.

Steak Fajitas, Guacamole, Shrimp Fajitas, and More Guacamole

by Joi

One of my beloved culinary gifts this past Christmas was from my daughter Brittany: Fajita Plate Set with Wood Tray and Hot Mit. I’ve used it, and loved it, quite a few times since December 25. In fact, if it hasn’t totally been used to death by December 25, 2010, it’ll be a miracle. Love it!  Before the meal (about 20 minutes before plating begins), I place the fajita iron skillet in a 400 degree oven for about 20 minutes.  Then, when the meat and/or vegetables go onto the skillet, their moisture cause a heavenly sizzle that I’ve become somewhat infatuated with.

For supper tonight, I made steak fajitas and shrimp fajitas (indecision often leads to a varied meal and always leads to a large grocery bill). I also made guacamole, of course, and a tossed lettuce and cilantro salad. I made a dressing for the salad by using avocados, lime juice, salt, and sour cream.

I marinated the strips of skillet steak for an hour. I would have preferred skirt steak, but Kroger didn’t play along with that game plan, so I compromised a wee bit.

Here’s the marinade I used:
4 TBS vegetable oil
3 TBS freshly squeezed lime juice
dash of salt
dash of pepper
1 tsp garlic powder
1 tsp onion powder

I added sliced onions and whole garlic cloves to the ziploc bag along with the meat and marinade. In hindsight, I wish I’d added more garlic cloves – they wore the marinade beautifully PLUS garlic is ridiculously good for you. Oh yeah, should have added more.

After an hour, I cooked the meat, onions, and too few garlic cloves on my George Foreman grill (which needs to be replaced with a new one, by the way).   When the steak strips were just the way I wanted them, I transferred the whole shebang to a dish and covered it with Reynold’s 100 % Recycled Aluminum Foil (GREAT STUFF! 4 Stars out of 4 Stars).  I put it on the stove to keep it warm.

I thawed some beautiful big, juicy, tailless cocktail shrimp and tossed it with lime juice and a little bit of seasoning – Mrs. Dash Extra Spicy Seasoning Blend.  When the laid back Mrs. Dash gets all spicy, it’s a beautiful thing.   The shrimp cooked really fast, so I didn’t leave its side for a minute.  Again, with the Reynold’s 100 % Recycled Aluminum Foil (again, I love this environmentally friendly foil).

Finally, I sauteed an onion and three beautiful bell peppers in a few tablespoons of vegetable oil – one red, one yellow, and one green.  I didn’t allow them to get too tender, as I always want them to show up to the party sort of crispy tender. While they were making the kitchen smell like a Mexican kitchen in Heaven, I warmed the  flour tortilla shells in the oven – - – - wrapped in what?  Yep.  See why it’s so important to me that this foil is 100 % recycled – I use the heck out of it!

I carefully… oh so carefully….. removed the fajita skillet as well as a larger iron skillet that was impersonating a fajita skillet from the oven.  Then I put the shrimp and some of the pepper and onion blend onto the fajita skillet.   Sizzzzzle! Then, I did the same with the steak strips and the rest of the pepper mixture – I poured them into the large iron skillet.  Sizzzzzle!!!!!


While we’re at it, something else you’ll want to invest in before you make another Mexican-inspired meal is a Tortilla Warmer (pictures above). They’re perfect for keeping your tortillas perfectly warm and soft. Before Britt hooked me up with all of these wonderfully perfect accessories, I just assumed soft, warm tortillas were something you could only get in a true, authentic Mexican restaurant. Ha! I can have them anytime I want now in my own kitchen. For some reason… the type of reason only Alton Brown could explain… tortillas keep their personality much more intact with a tortilla warmer than they do with anything else.

If you don’t have a fajita skillet or a tortilla warmer, please repent and see the error of your ways.  Furthermore, you must try the Reynold’s 100% Recycled Aluminum Foil – it’s brilliant!

Original Super Bowl Recipes Courtesy of the Amazing Avocado!

by Joi

I can’t even tell you how much I love avocados.  I’ve tried before and felt that I came up short, so I figure why even try?  Suffice to say, I could eat two every single day for the rest of my life and want more.  I use them in guacamole (of course), on paninis, in tossed salads, in pasta salads, on pizza, in tacos, in fajitas, and I’ve even put them into scrambled eggs before.

I also love to slice them, remove the pit, and sprinkle a little fresh lemon juice inside.  Then I toss a little finely chopped tomato with a little olive oil and salt and glob the tomato mixture onto the avocado.  If I have fresh cilantro on hand, I sprinkle some on top.  Then I have a party in my mouth.  Naturally, I also simply slice them and eat them quite often as well.

A year or so ago, while reading a favorite cookbook, Nigella Express, I came across this quote from the beautiful author:  “I eat an enormous amount of avocados…. (I remember reading) when I was really quite young, just in my teens, that the dogs that lived in avocado orchards always had shiny, glossy coats because of all the windfall fruit they snaffled up daily.  That image has stuck with me, and it is such an appealing one.  I always have it in mind as I prepare myself an avocado, which is often.”

Ever since reading that quote, I picture Nigella’s gorgeous hair when I cut open an avocado!

Below you’ll find a wealth of Avocado information – how to pick an avocado, how to cut an avocado, how to prepare an avocado, the nutritional values of avocados, a guacamole recipe, and a Chicken and Avocado Pizza recipe.  Have mercy!   The avocado recipes below (as well as the ones linked to at the end of this Mega Avocado Post) can give you the power to have the best Superbowl Snacks on the block when the Colts and the Saints fight it out for the big one.  This has nothing to do with avocados or even cooking, but for the first time EVER, I honestly don’t care which team wins this year – I like them about the same.  Peyton Manning is a class act and the Colts are a classy organization -what’s not to like about them?  At the same time, the Saints are a lot of fun to watch and they’ve really built their program up to a position of dominance.  It’d be great to see them rewarded for all their hard work.

I guess I’ll just sit back and enjoy the game, almost as much as the snacks!

Guacamole Monster Dip Recipe

1 fully ripened Avocado from Mexico – halved, pitted and diced
1 teaspoon salt
1/2 teaspoon wasabi
1 cup plain thick Greek-style yogurt
1/2 teaspoon minced garlic
1 teaspoon finely minced ginger
1 tablespoon fresh lime juice

  1. In bowl, combine avocado, yogurt, ginger, salt, wasabi, garlic, and lime juice; stir until well mixed.
  2. Cover and chill until ready to serve.
  3. Garnish with chopped chives, if desired.
  4. Serve as a dip with chips or vegetables or topping for iceberg lettuce wedges or romaine hearts.

Preparation time is about 5 minutes. Yields about 1-1/2 cups.

Chicken and Avocado Pizza Recipe

California-style pizza, ready to enjoy in less than 15 minutes | Serves 2-4

1 12-inch Boboli ready-made pizza crust
1/2 cup pizza sauce
1/4 teaspoon chipotle Tabasco
1 cup cooked shredded chicken
3/4 cup shredded mozzarella cheese
1 fully ripened Avocado from Mexico, halved pitted, peeled and sliced

-Heat oven to 425°F. Place pizza crust on a baking sheet; bake crust 7 minutes.
-In small bowl, combine pizza sauce and Tabasco.
-Spread pizza with sauce; top with chicken, Avocado and cheese.
-Bake until crust is crisp on the bottom, 4 to 6 minutes longer. Yields 8 slices.

Nutritional Information for Avocados:

  • One-fifth of a medium avocado (3 slices), or about one ounce, has only 50 calories.
  • Avocados contribute nearly 20 vitamins, minerals and phytonutrients, including 4% of the recommended Daily Value (DV) for vitamin E, 4% vitamin C, 8% folate, 4% fiber, 2% iron, 4% potassium, with 81 micrograms of lutein and 19 micrograms of beta-carotene.
  • Avocados contribute good fats to one’s diet, providing 3 grams monounsaturated fat and 0.5 polyunsaturated grams fat per 1 oz. serving.
  • Avocados have a favorable unsaturated-to-saturated fat ratio of 3.5 grams to 0.5 grams, making them a great substitute for foods rich in saturated fats.
  • Avocados can help consumers meet the dietary guidelines of the American Heart Association (AHA), which are to eat a diet that is low to moderate in fat. According to the AHA, mono and polyunsaturated fats, when consumed in moderation and eaten in place of saturated or trans fats, can help reduce blood cholesterol levels and decrease risk for heart disease.
  • Avocados are cholesterol- and sodium-free, and more than 50 percent of the fruit’s fat content comes from monounsaturated fats. The avocado is virtually the only fruit that has monounsaturated fat.
  • Avocados act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene as well as lutein, in foods that are eaten with the fruit.
  • Avocados contain 76 milligrams beta-sitosterol in a 3-oz serving of avocado. Beta-sitosterol is a natural plant sterol which may help maintain healthy cholesterol levels.
  • Avocados contain 81 micrograms of the carotenoid lutein in a 1 oz. serving, which some studies suggest may help maintain healthy eyes.

How to Choose the Perfect Avocado from Mexico

(Or, How to recognize your Hass!)

  • Avocados from Mexico are available year round. You can spot a ripe Hass Avocado from Mexico by its green-black pebbly textured skin.
  • Look for the “Avocados from Mexico” sticker
  • It appears on only the finest Avocados imported from Mexico.
  • Hass has heft
  • When you hold the Avocado, it should feel heavy for its size and have no mushy spots.

Get it ripe
Avocados mature on the tree, but they soften and develop their fullest flavor after picking. You can count on a firm green Avocado to ripen within three to four days. If the skin is a mottled color – green with black patches – it will be ready for use in a shorter time, two to three days.

Need your Avocado now?
If you need Avocados to use right away, look for fruit whose skin has turned dark green or black. The Avocado should yield to gentle pressure from a thumb.

Avocado Ripening and Storage Information

How to tell if your Avocado is ripe
To determine if your Avocado from Mexico is ripe, gently press on the bottom with your finger; ripe Avocados will feel slightly soft. And when shopping for and storing Avocados, use this guide:

Storing ripe Avocados
Avocados at stages 2 – 4 can be stored at room temperature in an area with good circulation to continue their ripening. For speedier ripening, keep Avocados in a closed paper bag. To slow down ripening, refrigerate them until a few days before use.
Avocados at stages 4 – 5 can be stored in your refrigerator (36º to 40º F) for up to one week. When saving part of an Avocado for later use, cover the exposed flesh with plastic wrap to slow oxidation.

How to Cut and Prepare an Avocado

Cut
Using a sharp knife, cut into the Avocado straight down, longitudinally (from top to bottom) until you hit the pit.
Twist
Take the Avocado and twist it until it separates into two halves, one of which will contain the pit.
Hit
Carefully strike the pit with your knife. Using a twisting motion, use the knife’s leverage to loosen and dislodge the pit.
Spoon
With a spoon, gently scoop away the Avocado’s flesh from the outer skin.
Enjoy
Your Avocado is now ready to make your appetizer or entrée a work of culinary art.

Ways to Serve Avocados

Avocados are most commonly used to make guacamole, but they are so versatile and can be incorporated into many other dishes like main entrees,, salads, dips, desserts, and sandwiches.

Avocados substituted as a spread in place of many other popular foods may help reduce dietary intake of calories, fat, saturated fat, sodium and cholesterol.

Images, recipes, and information are courtesy of  www.theamazingavocado.com.  Visit their site  for hundreds of recipes.  I just found one for Fish Tacos that I’ll be trying this week (I’d make it tonight  if I didn’t already have a huge pot of Great Northern beans, potatoes, and ham cooking!).   Another favorite is the Portabella Burgers with Avocado Spread.  I’ve linked you to the page containing these recipes – be sure to browse around for more.  That’s where I’m headed!

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