Food and Recipe Blog » South Of the Border

Quick and Easy Picante Chicken Recipe

Joi — Tue, 08 Jun 2010 18:17:13 +0000

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.

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Quick and Easy Picante Chicken Recipe

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Steak Fajitas, Guacamole, Shrimp Fajitas, and More Guacamole

Joi — Tue, 02 Feb 2010 04:13:49 +0000

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!

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Steak Fajitas, Guacamole, Shrimp Fajitas, and More Guacamole

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Original Super Bowl Recipes Courtesy of the Amazing Avocado!

Joi — Sun, 31 Jan 2010 22:51:59 +0000

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

In bowl, combine avocado, yogurt, ginger, salt, wasabi, garlic, and lime juice; stir until well mixed.
Cover and chill until ready to serve.
Garnish with chopped chives, if desired.
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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Original Super Bowl Recipes Courtesy of the Amazing Avocado!

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Classic Quesadillas Without the Classic Extra Fat and Calories

Joi — Wed, 27 Jan 2010 11:29:50 +0000

On another blog recently, I was pointing out my husband’s outrageous loyalty to favorite brands (NordicTrack among others). I got to thinking about it and I might even be more loyal to certain brands when it comes to cooking and cleaning. You certainly know about my dedication to Sargento Cheeses and Beemer (online) Cheeses. I figure, if something’s outstanding, why wander away from it.

When I’m in the grocery store, in the dairy and cheese aisle, I don’t even bother looking at the other brands of cheese – I just look at the varieties of Sargento. (By the way, I realize this is reading kind of like a commercial, so I’ll just add that I am not being paid in any way to say these words! I just think this brand of cheese is ridiculously good.)

Sargento has been offering delicious, better than average cheese for some time now – but recently they began adding Reduced Fat cheeses to their line-up. I ignored them for a while, pretending like I didn’t see them any more than they saw me. Then I tried them and was blown straight away. If the packages didn’t tell me that they were reduced fat, I swear I’d never know.

I recently bought a few bags of Sargento Reduced Fat 4 Cheese Mexican Cheese (Shredded Reduced Fat Monterey Jack, Cheddar, Queso Quesadilla, & Asadero Cheese). I used one bag with Chicken Tacos and the other with a recipe for Classic Quesadillas that was on the back of the bag. Delicious! The recipe is below and you must, must, must try it.

Classic Quesadillas Recipe with Sargento’s Reduced Fat 4 Cheese Mexican Cheese

2 cups (8 oz.) Sargento® Shredded Reduced Fat 4 Cheese Mexican Cheese, divided
1 cup canned black beans, rinsed and drained
3 Tbsp. chopped fresh cilantro
2 tsp. chopped bottled jalapeño peppers
4 (8-inch) fat-free flour tortillas
1/2 cup chunky-style salsa
1/4 cup fat-free or light sour cream (optional)

Directions:

Combine 1-1/2 cups cheese, beans, cilantro and jalapeño peppers in a medium bowl; mix well. Spoon onto tortillas; fold each tortilla over.
Coat large nonstick skillet with cooking spray; heat until hot. Place 2 quesadillas in skillet. Cook 1 minute or until golden brown on bottom. Turn; sprinkle with 1/4 cup cheese. Cover; reduce heat. Cook 2 minutes more or until golden brown and cheese is melted. Cover to keep warm.
Repeat with remaining quesadillas and cheese. Serve with salsa and sour cream, if desired.

I didn’t have any sour cream on hand, although it is wonderful with quesadillas, tacos, burritos, etc. In addition to the salsa, I served these with one of my favorite things on earth – guacamole. I almost always have at least 2 avocados rolling around the kitchen. Actually, make that at least 4 – two on the counter ready to go and a few more on a shelf, softening up. It’s my avocado system and it’s a delicious one.

So are these quesadillas!

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Classic Quesadillas Without the Classic Extra Fat and Calories

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Authentic Mexican Recipe: Fried Plantains with Ginger Jalapeno Cream

Joi — Wed, 30 Dec 2009 15:19:41 +0000

Excerpted from Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine Books)

This is an appetizer from my New York City days after I had come back from Thailand and was cooking a blend of Thai-Mexican food. The sauce was inspired by my old friend Sarah Gross, and it works very well with the sweetness of the ripe plantains. One discovery made here in Oaxaca, was having the leftovers from cooking classes, for omelet fillings. The combination of the ginger and egg is more Thai than ever and is worth making extra just to have it leftover!

FRIED PLANTAINS WITH GINGER JALAPENO CREAM (PLATANOS FHTOS CON CREMA DE JENG/iBRE Y JALAPENO)
Makes 8 servings

INGREDIENTS
For the sauce:
1-inch piece of fresh ginger root, peeled and finely chopped
3 garlic cloves
3 chiles jalapenos en escabeche, stemmed and seeded
1/2 bunch parsley, leaves only
1/2 pound cream cheese, softened
1/2 cup sour cream, or 1/4 cup milk (optional)
Salt and white pepper to taste

For the plantains:
6 ripe plantains (but not real black), peeled
Sunflower or vegetable oil, for frying

METHOD
For the sauce:
Put ginger, garlic, jalapenos and parsley leaves in the bowl of a food processor and pulse it until it is all finely chopped. Add the cream cheese and blend well. Add enough sour cream or milk to soften the consistency of a dip. Add salt and white pepper. Chill for at least 15 minutes.

For the plantains:
Cut the plantains on an angle into slices about 3/4 inch thick. In an 8-inch cast-iron frying pan , heat the oil. When the oil is hot, fry.the plantain slices until golden brown, about 3 to 5 minutes.

Remove from the oil and drain on paper towels. Arrange on a serving platter and serve immediately, with the sauce.

Hint: For unripe plantains, cut them diagonally into thick pieces and fry. Remove from the oil and drain. When all are cooled, smash each piece with a mallet or the side of a chefs knife or cleaver. Fry again quickly, drain and salt lightly.

For more deliciously authentic Mexican recipes, you’ll want to buy a copy of Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico!

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Authentic Mexican Recipe: Fried Plantains with Ginger Jalapeno Cream

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Recipes for Day of the Dead!

Joi — Tue, 13 Oct 2009 19:30:41 +0000

I’ve noticed lately that a lot of Hispanic traditions and celebrations are going mainstream. Such is the case for Dia de los Muertos, or Day of the Dead. The National Honey Board has even recreated traditional Dia de los Muertos recipes made with honey, a customary ingredient that according to legend, gives a unique sweetness to the journey from life on earth to life after death.

Día de los Muertos, celebrated on November 1 and 2, is originally an Azteca custom honoring their dead during the ninth month of the Solar Calendar. Although the original festivities have changed through time, their essence is intact. And, even though the authentic human skulls have been replaced by candy imitations, these representations along with paintings, costumes and art forms symbolize death as the birth of a new life.

This year, Dia de los Muertos falls on a Sunday; a great opportunity to extend celebrations with family and friends at the end of the weekend and enjoy delicious dishes made with honey.

Calabaza en Tacha (candied pumpkin)

Makes 6 to 8 servings

Ingredients:
1 cup dark brown sugar
1 Tbsp. molasses
1 1/2 cups pure honey
zest of one orange
juice of one orange
3 cinnamon sticks
5 cloves
4 cloves of allspice
2 quarts of water (8 cups)
1 medium pumpkin, seeded and cut into large pieces (8 to 10 pieces)

Preparation:
In a medium stockpot combine brown sugar, molasses, pure honey, orange zest, juice of one orange, cinnamon sticks, cloves, allspice and water. Bring to a boil.

Add pumpkin pieces to stockpot and simmer for approximately one hour until sauce has reduced by almost half and has become a thick syrup. The pumpkin should be fork tender, but not falling apart. Allow to cool and serve.

Atole (traditional Hispanic hot drink)

Makes 4 servings

Ingredients:
1/2 cup masa flour*
4 1/2 cups warm milk, divided
1 cinnamon stick
1 tsp. vanilla extract
3/4 cup pure honey

Preparation:
Dissolve masa flour with 1/2 cup hot milk until smooth.

Pour remaining hot milk into a saucepan, add masa flour mixture, cinnamon stick, vanilla extract and honey. Stir constantly over medium heat until fully combined and mixture has thickened. Serve warm in mugs.

*Masa flour is available in large grocery stores or Hispanic grocery stores.

Sugar Skulls

Makes 50 small skulls!

Ingredients:
2 egg whites
1 Tbsp. pure honey
1 tsp. vanilla extract
3 cups granulated sugar

Preparation:
Combine egg whites, honey and vanilla extract; mix well. Pour honey mixture over sugar. With your hands, thoroughly combine sugar and honey until you have a consistency similar to wet sand. (Mixture should form a ball when squeezed in your hand.)

Tightly pack the sugar mix into the skull molds and wipe off excess. Invert onto a flat surface and allow to dry for 24 hours.

Decorate skulls using royal icing*, sequins and/or edible paint.

*Royal Icing: 1 egg white for every 3 cups of powdered sugar. Add food coloring of your choice. Mix ingredients until completely blended.

Honey-Drizzled Buñuelos (fried tortillas)

Makes 12 to 15

Ingredients:
3 cups vegetable oil
1 package (8 to 10) fresh, unbaked flour tortillas
2 tsp ground cinnamon
1 cup granulated sugar
pure honey, to taste

Preparation:
Heat oil in a large skillet over medium high heat. Fry unbaked tortillas in hot oil until golden brown and place over paper towel to drain excess oil.

Mix cinnamon and sugar, sprinkle over fried buñuelos. Drizzle honey over buñuelos to taste and serve.

Photo and Recipes courtesy the National Honey Board.

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Recipes for Day of the Dead!

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Mexican Torta with Wisconsin Asadero Cheese

Joi — Fri, 01 May 2009 15:57:35 +0000

Recipe for Mexican Torta with Wisconsin Asadero Cheese

Servings: 4

Ingredients:
1 pound boneless thin-sliced pork chops (8 pieces)
Salt and pepper, to taste
1 teaspoon crumbled oregano leaves, preferably Mexican
1 cup canned refried beans (pinto or black)
4 French rolls
1 1/3 cups shredded Asadero or Queso Quesadilla Cheese*
6 to 8 slices tomato
1 ripe Hass avocado, peeled and sliced
1/4 cup sliced jalapeño peppers in escabèche (optional)
Shredded romaine lettuce
1/3 cup Mexican salsa, preferably chipotle (red or green may be substituted)
1/2 cup mayonnaise

* Muenster Cheese may be substituted

Cooking Directions:
Oil a heavy skillet and heat. Quickly grill the pork chops, turning once, until cooked through. Remove from heat. Salt and pepper to taste. Scatter oregano over the chops while hot, pressing into the meat. Set aside.

Meanwhile, heat the refried beans in a microwave or on the stovetop. Split the rolls. Spread the bottom of each with 1/4 cup of hot refried beans. Cover with 1/3 cup of shredded Asadero Cheese. Top with 2 pieces of pork. Layer tomatoes, avocados, jalapeños, and lettuce over meat, dividing evenly among sandwiches.

Mix salsa and mayonnaise together in a small bowl. Spread roll tops with mixture, place the tops on the sandwiches.

* Note: I’m experiencing an internet connection that is moving slower than a dead squirrel, so I can’t add the image that goes with this post at the moment, check back in a year or two and I’ll have it up. Okay, maybe an hour or two.

Patience and I have never been introduced. He wanted to meet me once but I didn’t have the time to wait. That’s one slow dude.

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Mexican Torta with Wisconsin Asadero Cheese

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Post tags: Cinco de Mayo recipes, Mexican recipes

Mexican Rice with Salsa and Wisconsin Cheeses

Joi — Tue, 28 Apr 2009 20:32:18 +0000

The fifth of May is definitely fiesta worthy. A Mexican holiday, Cinco de Mayo is also observed in the United States and other locations around the world as a celebration of Mexican heritage and pride. What better way to celebrate than with some of the best food in the world: Mexican Food!!!

Leading up to Cinco de Mayo, I’ll be posting quite a few wonderful Mexican recipes, beginning with this sensational recipe Mexican Rice with Salsa and Wisconsin Cheeses (Arroz Con Salsa Y Quesos De Wisconsin) from Wisconsin Cheese.

Ingredients:
1 1/2 cups long grain white rice
chicken broth
1 Chile jalapeno
1 cup whipping cream
3/4 cup half and half
1/2 cup sour cream
4 ounces Wisconsin Queso Quesadilla (or Oaxaca or Muenster) cheese, shredded
4 ounces Wisconsin Mozzarella Cheese, shredded
4 ounces Wisconsin Fresh Mozzarella Cheese, shredded
1 16-ounce jar salsa, such as Frontera Corn and Poblano or Amy’s Fire Roasted Vegetable

Cooking Directions:

Rinse rice in sieve until water runs clear. Cook according to package directions, replacing the amount of water called for with chicken broth and placing 1 whole chile jalapeno in broth. Do not overcook—al dente rice is preferred. Remove from heat. Discard chile. Fluff rice with fork. Spread on a cookie sheet so the grains don’t stick together and cool.

Preheat oven to 400° Combine the creams in a bowl.

In large 9″x12″ rectangular or oval baking dish, layer one-half the rice, salsa, cheeses and cream in that order. Repeat. Don’t overfill dish. Bake for 40-45 minutes. Serve immediately.

Serves 8 (Or so they say… I’m not certain I couldn’t have a go at this all by myself!)

For more recipes featuring the greatest cheese in the world, visit http://www.eatwisconsincheese.com/

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Emeril’s Pico de Gallo – A Perfect Companion with Avocado Tacos!

Joi — Wed, 24 Sep 2008 15:25:02 +0000

A few nights ago, I made the DELICIOUS Avocado Tacos (a few posts below). I had just seen an Emeril Live rerun where he made some fantastic looking Pico de Gallo, so I made it to serve alongside the tacos.

Great, splendid, inspired idea. Emeril always makes a great dinner companion! His Pico de Gallo is below. Zip over to Food Network.com to see the other recipes he made on this episode.

EMERIL’s PICO DE GALLO:
3 ripe plum tomatoes (about 3/4 pound) or 1 (14-ounce) can whole tomatoes, drained
1/4 cup chopped red or yellow onion
2 tablespoons minced fresh cilantro leaves
1 clove garlic, minced
2 teaspoons fresh lime juice
1/4 teaspoon salt
* 1/4 teaspoon Emeril’s Hot Sauce or other red hot sauce

Combine all the ingredients and pulse in a food processor (or chop fiercely) until it’s all slightly chunky.

Transfer to a great-looking bowl. Serve immediately or cover with plastic wrap and set aside until you’re ready to serve alongside tacos or nachos.

* I actually wanted the cilantro and last remaining fresh tomatoes to be the stars of the Pico De Gallo, so I left out the hot sauce completely. I’ve never left the fire out of Pico de Gallo before and was, frankly, surprised that we didn’t miss it. I normally chop up and add colorful, hot little peppers. You know, the kind that send you running for refills on your drinks.

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Emeril’s Pico de Gallo – A Perfect Companion with Avocado Tacos!

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Avocado Tacos with Fresh Tomato Salsa From the California Avocado Commission

Joi — Mon, 22 Sep 2008 14:06:53 +0000

I found these recipes while I was rounding up Avocado recipes at Avocado Central. My printer’s worn out from all the work it has done this morning! I found too many recipes to even mention, but these tacos and salsa were amongst the ones I’m most excited about.

Hass Avocado Tacos–5 A Day Recipe
(From the California Avocado Commission)

1 ripe Hass Avocado, peeled and seeded
1 medium onion, julienned
2 large green peppers, julienned
2 large red peppers, julienned
1 Cup fresh cilantro, finely chopped
1 ½ Cups fresh tomato salsa (Below)
12 flour tortillas
non-stick cooking spray
Fresh Tomato Salsa (Below)

Spray skillet with cooking spray. Lightly saute onion and and peppers. Cut avocado into 12 slices.
Warm tortillas in oven and fill with peppers, onions, avocado slices and salsa.

Fold the tortillas and serve with Fresh Tomato Salsa.

Fresh Tomato Salsa
(From the California Avocado Commission)

1 Cup tomatoes, diced
1/3 Cup onions, diced
½ clove garlic, minced
2 tsps cilantro
1/3 tsp jalapeño peppers, chopped
½ tsp lime juice
pinch of cumin

Mix together all ingredients and refrigerate before serving.

I have an appointment with these tacos soon – really, really soon. You HAVE to visit Avocado Central and see the recipes for yourself. They’re unbelievable!

Also See:
Being Vegetarian: A Guide We Could All Learn a Thing or Two From
Classic Guacamole
Crushing on Guacamole

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Avocado Tacos with Fresh Tomato Salsa From the California Avocado Commission

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Post tags: Avocado recipes, avocado tacos, Avocados, guacamole, guacamole recipes, salsa, salsa recipe, vegetarian recipes