Skinny Dip

This is a great skinny dip. The 7 layer dip revisited. All the separate components of this dip are great to have on hand for other applications. You can have 2/3 cup of this dip for about 14carbs 145cal.

Skinny Dip  serves 8
First you need to saute 1 small onion with 2 garlic cloves until softened, set aside.  
You need 2-3 limes to make 2tbsp of juice. 1 bunch of cilantro chopped. You'll need 2-3 tomatoes (or a salsa of your choice) and 1/4 cup total of shredded cheddar cheese to top the dip.


Black Bean
1/2 onion and garlic blend 
1 can black beans
1 tbsp minced chopotle pepper in adobo (I buy the small can and freeze the rest)
1 tbsp lime juice
1/4 tsp cumin
1 tbsp water
1/2 tsp salt
Combine all ingredients into a food processor and blend

Corn Salsa
1 shallot minced
1/2 tbsp lime juice
2 cups corn kernels
1/4 cup fresh cilantro, chopped
1/4 cup scallions
1 jalapeno pepper, seeded and minced
salt and black pepper 
Mix all together and set aside 

Avocado Cream
2 ripe avocados
1/4 cup cilantro
1/2 onion and garlic blend
1/2 tbsp lime juice 
Puree all ingredients in food processor and set aside

Taco Cream
1 package taco seasoning (I used a gluten free McCormick blend)
2 cups low-fat Greek yogurt
Blend together

Layer in this order:
black bean
corn salsa
avocado cream
taco cream
cheese
Serve up with tortilla chips, cucumber slices, plantain chips or crackers. 

Tex Mex

This is the easiest tex mex soup in the world. Big flavor in such a short time. I love it and everyone is always asking me to make it. It also freezes well and heats up so nice. It's a good one for the crock pot. 

 

Truly Tex Mex Soup

1 medium onion

1/4-1/2 tsp chili powder

1/2 tsp cumin
2 tbsp oil
4 cups low sodium chicken broth (GF)
12 oz shredded rotisserie chicken breast meat
1 cup frozen corn
2 tbsp lime juice
2 tbsp finely chopped fresh cilantro
1 ripe avocado + a spoonful of salsa, chips

 

n 5-quart sauce-pot, cook onion, cumin and chili powder in oil on medium-high for 5 minutes, or until onion starts to brown. Add chicken broth. Heat to simmering; stir in rotisserie chicken breast meat, corn, lime juice, and cilantro. Simmer 5 minutes. Garnish with chopped avocado and a scoop of salsa and tortilla strips.

 

If you want to use a slow cooker, literally just drop everything in and save avocado for the end and a scoop of salsa and tortilla strips.

 

 

Tex Mex Stuffed Peppers

2 Bell Peppers, tops sliced off and hollowed

1/2 cup prepared taco meat

1/4 cup cotija cheese

1/4 cup cheddar or blended cheese 

1 small can of green chillies chopped small

1/2 cup mashed black beans or re-fried beans 

In a baking dish, lightly spray the bottom of the pan or place peppers atop non stick tinfoil. Pour in 1 tablespoon water. 

In the bottom of each pepper start with refried beans, then taco meat, a scoop of green chillies and then top with cheese mixture. Back at 350o for about 20-25 minutes. The edges of the pepper should start to curl. If the cheese looks like it's starting to get to brown, place a little bit of tinfoil over the top. 

When they come out of the oven, let them sit for about 5 minutes. 

Top with:

 Sour Cream, Salsa, Tomatoes, Onion, Avocado, Olives, shredded lettuce or whatever your favorite toppings are.

Refried Bean Dream

The Best Re-fried Beans Ever
16 oz. of dried Pinto Beans soaked over night in water. Rinse beans and check for rocks and remove.
1 White Onion quartered
2-3 pork Country Ribs
3 tablespoon Canola or Olive Oil
1 clove garlic (make sure you add the garlic after they have only cooked for two hours)
2 tablespoons salt 
1/2 tsp black pepper
2 tsp cumin 

Start out by soaking 16 oz of dried Pinto Beans overnight in 4 cups of water. In a crock pot add 4 more cups of water, and the soaked Pinto Beans, and remain water to the pot. Add the Pork with the fat and onion to the pot. Bring the mixture to a low boil for about 2 hours, then add your garlic and cook for an additional 1 1/2 hours until most of the water is removed. Remove pork. When the pinto beans are cooked smash them with a potato masher or use an immersion blender. You can add them to a skillet and cook them in a little bit of oil if you don't like them so creamy.
Wait till the very end to salt, add pepper and cumin to your beans.

Unique & Simple Salsas

Bloody Mary Salsa

6 medium vine-ripe or heirloom tomatoes, sliced 1-inch thick
Canola oil
Kosher salt
4 teaspoons fresh lemon juice (from 1 lemon)
2 teaspoons horseradish
2 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/2 fresh poblano or ancho chili

Preheat grill or grill pan to high heat. Toss tomatoes with 2 tablespoons canola oil to coat; sprinkle with salt. Brush grill grates with some oil. Grill tomatoes until charred on both sides and softened, carefully flipping with metal spatula halfway through, 12 to 15 minutes total. Transfer to bowl to cool. 

Coarsely chop tomatoes, reserving any juices. Transfer to serving bowl. Add lemon juice, horseradish, Worcestershire, black pepper, chili and 1/4 teaspoon salt. Mash together gently to combine using fork, muddler, or pestle. Serve immediately, or refrigerate from 1 hour up to overnight. Let come to room temperature before serving. 



Green Salsa
2 large, 3 medium, or 6 small tomatillos, husked
4 cloves garlic, skin on
1 jalapeno pepper (more or less, depending on preference and heat level)
1 shallot, peeled
1/2 Reed avocado or 1 Hass avocado, pitted and scooped
Juice of 2 limes
1 bunch cilantro
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt

Put a small skillet over medium high heat. Without using any oil, add the tomatillos, garlic, jalapeno and shallot and dry roast, turning occasionally, until there are many black spots on the vegetables, about 5 minutes.
Put the tomatillos and shallot in your blender jar. Peel the garlic and add it to the blender. Halve, seed, and stem the jalapeno and add it to the blender.
Add the avocado, lime juice, cilantro, cumin, and salt. Process on high speed until smooth. Taste and adjust seasoning – it may need more lime juice or salt. If it needs more heat, judiciously add cayenne or any chili powder you prefer.

Pineapple & Tomatillo Salsa

1 3/4 cups fresh pineapple chunks
4 small tomatillos, peeled and halved
3 green onions, ends removed and cut in half lengthwise
1 clove garlic, thinly sliced
1 jalapeno, seeded and coarsely chopped
1 handful cilantro
1 teaspoon Kosher salt
1 to 2 tablespoons agave nectar

Chile de arbol powder or Cayenne powder

Heat a small skillet over medium-high heat. Put the tomatillos and green onions in (with no oil) and cook, turning occasionally, until they start to darken in spots, about 5 minutes.
Put the pineapple, tomatillos, green onions, garlic, jalapeno, cilantro, salt, agave nectar, and a pinch of chile de arbol in a mini-food processor. Process until it forms a coarse puree. Taste and adjust seasoning. Serve at room temperature for best flavor. This salsa will keep for at least 3 days in the refrigerator.

 source:herbivoracious



Orange Salsa
4 tomatillos, husked, cleaned and halved
2 teaspoons fresh lemon or lime juice
1 1/2 teaspoons honey
1 medium navel orange, peeled cut into bite-size pieces
1 medium jalapeno chili, cored, seeded and minced
1 scallion, green part only, chopped
1/16 teaspoon salt (a pinch)
1 tablespoon chopped fresh cilantro

Place halved tomatillos, cut side down, on a rimmed baking sheet lined with aluminum foil. Place in broiler and cook until tomatillos are charred and fully softened, about 5 minutes. Transfer to a workbowl of a food processor fitted with steel blade. Add fresh tomatillos and pulse until finely chopped, 10 to 12 short pulses. Transfer to a medium bowl. To make salsa, combine blended tomatillos, lemon juice and honey in a small bowl. Stir well. Add orange, chili, scallion, salt and cilantro. Stir gently but well.

source:serious eats

Chayote Anyone?

It's been fun discovering Chayote? Do you use it in your recipes? It's an ingredient I've been missing out on in my life, but no more! The ingredient of the week. 

Here's a little bit about Chayote, if you're unfamiliar. It comes in a spiny variety and a smooth variety. It's also called a Mirliton in the U.S.
It's called the vegetable pear. You can eat it raw or cooked. Chayote pears have mild sweet taste and crispy texture, the character which makes them suitable in the preparation of raw salads, and slaw.It's a warm weather squash. It's high in fiber, vitamin C and A & B. It helps maintain weight loss and heart health and it's known to help with kidney problems/stone etc. It's very low in calories.

There is a seed in the middle that I recommend removing. Remove the skin, cut it like a cucumber or throw it into a dish. While buying, choose medium sized, fresh, apple green color, firm fruits. Large, over-mature pears have tough skin and stringy pulp, which may be unappetizing. Raw chayote exudes a sticky liquid (sap) when peeled that can cause skin irritation and occasionally some numbness in hands and fingers. I advise you to peel them under cold running water or to use protective gloves.

Chayote is great just diced up, seasoned with garlic and salt and sauteed until softened. They cook up like a zucchini and are great with different cheeses and vegetables and perfect for adding body to soups, sauces, casseroles etc. 

I looked specifically for a recipe like this after having it at Desert Edge Pub. If you want to try it, get the tacos because this comes as a side. It's so so so good and this recipes tastes just like theirs. If your kid wont eat zucchini, he will eat Chayote...it's a winner in our house.

Cheesy Chayote with Tomato and Green Chilies
1lb chayotes, peeled and cubed or in strips
1 small can of fire roasted tomatoes
1 clove garlic
2 tbsp olive oil
2 tbsp chopped sweet onion
1 Anaheim chili, stem removed, seeded and chopped small *
1 pinch pepper flake or a dash of ground red pepper
1/4 cup water
salt to taste
1/2 cup grated jack cheese
1/4 cup chopped cilantro   

Serve with tortillas or steamed rice

Cut the chayotes into 1/4-inch wide, 2 inch long julienne strips, including the core. Purée the roasted tomatoes and the garlic in a blender, set aside. Heat oil in a large skillet on medium heat. Add the chopped onion and green chilies. Cook on medium heat until just soft, about 3-4 minutes. Add the tomato mixture, red chili flakes, and continue to cook 3 minutes more. Add the chayote, water, and salt to taste. Cover and cook, stirring occasionally for 15 minutes. Add the chopped cilantro and cook for 5 minutes more. The chayote should be just tender, moist but not watery. Sprinkle with grated cheese and serve.

*you can also use a small can of green chillies that are whole in the can, just chop them and reserve a little bit of their liquid to add into the tomato mixture.  

Mirliton "Chayote" Cakes
2 1/2 C shredded chayote
1 large boiling potato peeled and shredded
1 small yellow onion, shredded
2 medium eggs, beaten
1/4 cup yellow cornmeal
1/2 tsp ground turmeric
1/2 tsp ground black pepper
1/2 tsp salt
1 tsp canola/coconut oil/olive oil
Papaya and Avocado Salsa-cubed small and seasoned with lime juice and salt

Shred your onion, chayote and potato. Place into a linen kitchen towel and squeeze all the moisture out of it. Put into a bowl and mix with all remaining ingredients (eggs, cornmeal, turmeric, salt, and pepper and your oil) mix well. You'll need just a little bit more oil for the pan, if you're not using a non stick skillet. 

In a medium hot skillet, add a half cup of your mixture and flatten it with the pack of the spatula or spoon. Cook on bot sides until lightly golden brown and then remove to a warm plate. If you need to keep a plate warm in the oven that will help. When they are all done, heap up your papaya/avocado on top and there you go. They are sweet and savory and oh so good! 
source: travelbystove




Chayote Salsa
1 large Chayote, peeled and finely diced
2 Roma Tomatoes, finely diced
2 Oranges
1 Lemon
1 garlic clove
1/2 Red Onion, diced
1-2 Serrano Chilies, stemmed, seeded and diced
1/3 cup fresh Cilantro, coarsely chopped
1/2 teaspoon ground Coriander
White Balsamic Vinegar to taste (top shelf of vinegars in store)
Olive Oil to taste
Salt and Pepper to taste

Combine the diced chayote, tomatoes, and red onion in a large mixing bowl.
Zest one orange over the bowl. “Supreme’ both oranges (peel both oranges with a knife leaving the exposed fruit without the outer membrane when hand peeled and cut them into wedges); then finely chop the wedges and add them to the bowl.
Zest 1/2 of the lemon over the bowl. Grate or press the garlic into the salsa (if not available, dice the garlic).
Add the red onion, chilies, cilantro, coriander and blend well. Add additional lemon juice, or the vinegar, olive oil and/or salt and pepper to season.

2 1/2 cups chayote, shredded

1 large boiling potato, peeled and shredded (about 2 1/2 cups)

1 small yellow onion, shredded

2 medium eggs, beaten

1/4 cup yellow cornmeal

1/2 tsp ground turmeric

1/2 tsp freshly ground black pepper

1/2 tsp salt

1 tsp canola oil

papaya-avocado salsa

- See more at: http://travelbystove.blogspot.com/2013/06/recipes-from-french-guiana.html#.VU759pOaVkU