Mango, Black Bean and Cauliflower “Rice” Salad

 

Since I have so much Cauliflower Rice on hand I was looking for recipes…and low and behold a frind comes by and brings me 2 mango’s!! Why?? I haven’t a clue. So I found this easy recipe at tastefulventure and had everything g on hand, so I made it !! It was quite good !! The sweetness of the mangos and then the squeeze of a full lime, for the dressing !! And it is sooo easy…well except for cutting the mango !! That is  for in itself!

INGREDIENTS

• 1 head of cauliflower chopped and put in food processor to rice consistency and THEN PUT IN MICROWAVE for about 4 mins and stir, and put in fridge to cool.
• 4-5 green onions chopped on an angle to look pretty
• a bunch of cilantro chopped (about 1/2 c or more depending on how much you like cilantro !!
• 1 TBS minced garlic
• kosher salt to taste..don’t be shy
• 1 large lime, juiced..(that means, squeezed)
• 1can Block beans drained & rinsed
• 1/4 c of red, OR orange OR whatever color pepper you have…I even used jalapeño…( or mix, it’s up to you !!)
• 1 mango peeled, cored and chopped !! And that, my friends requires that maybe you should google how to do it because it is a slippery son of a gun !!
• 12 grape tomatoes cut in half.

DIRECTIONS

Here is the Cauliflower cooked and cooled. I then added the green onions and the cilantro and jalapeño and stirred it up.

I then took the mangos, beans, orange peppers& tomatoes and arranged the ever so pretty so you would get the idea!!

Then I added the garlic and squeezed the lime all over it, added salt and stirred !! And this is how it ended up. Now mind you, this is half the recipe, seeing that it was only me, eating it!

I hope you enjoy it..!!

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Scallops with Honey, Red Chili over warm Arugula

Seared scallops with a Honey/chili sauce over warm Arugula serves 4

I served these last night and they were a HIT!!!! Don’t be afraid of scallops just remember to add them to a HOT pan and make sure you have patted them dry so the take on a “sear”.

INGREDIENTS:

• 8-12 medium or large scallops cleaned and patted dry
• 3 TBS olive oil (1 for arugula and 2 for scallops)
• 1-2 tsp finely chopped red chili (depends on your tolerance for heat!!)
• 3 TBS honey
• 2 cups Arugula
• 1 tsp minced garlic
• salt

DIRECTIONS:

• Heat 1 TSB olive oil in sauce pan and then add garlic and saute for about 30 seconds.  Add Arugula & salt and stir until just starting to wilt.  About 45 seconds.  Take off and put aside
• In a different pan, heat the other 2 TBS of olive oil and add the finely chopped red chili. Saute for about 40 seconds on a med-high heat, and then add in the scallops.  Cook the scallops for about 40-45 seconds (yes that is the magic number in this cooking process…hahaha) and then turn over and do the same until they are golden brown.
• Now add the honey and stir and bring to a simmer.  Add some salt
• Arrange the arugula on plates, then top with either 2 or 3 scallops and then drizzle the Chili/Honey sauce on top and serve!!!

YUMMMMMMMMMMM!!!!!

Thank you Sweet Paul Blog for the idea!!!

Jicama Salad so Simple

A root vegetable that looks like a potato but has the sweetness of an apple. Used primarily in Mexican Dishes

Jicama is a root vegetable that looks like a potato and taste like an apple!!! It is used, primarily, in Mexican recipes, salads or as a side dish.  I used it as a simple side dish…with “simple” being the active word!!

Clean, cut off the ends, cut in half and peel.

Once cut, then slice 1/4 inch and then julienne

Add 1/2 medium onion, thinly sliced

Add 1/2 cup,of chopped cilantro along with Mexican seasonings ( cumin, chili powder) salt & pepper and juice from1 lime and then refrigerate for 30 minutes or more

Take out of fridge, stir and plate!! VOILA!!!

Mushrooms Cooked Perfectly!!!

“Bring on that Steak”!!!

Mushrooms are one of my VERY favorites but I always wondered how they cooked them so well in restaurants,  especially with steaks or as a side dish!! The answer is “PATIENCE”!!! Mushrooms are primarily water! Don’t cover them, spread them out in the pan, let the water evaporate then watch them brown.  Be PATIENT….hahahaha…it will be worth it!

INGREDIENTS:

• 1 lb Mushrooms, any kind, cleaned and sliced
• Butter or EVOO (extra virgin olive oil), or BOTH
• Kosher Salt
• Maderia, Red Zinfandel or Port wine (optional)

DIRECTIONS:

Set a heavy-bottomed large skillet oven medium heat.

Add the oil/butter and wait for it to heat up. Add the sliced  mushrooms, then salt. (add wine here if preferred)

Let them cook over a medium/high heat, stirring occasionally, so not to burn but until  juices evaporate.  About 5-7 mins.

Turn down the heat to medium, and cook stirring occasionally until mushrooms are nicely browned. Taste and add more salt if necessary. 10 mins or so.

“Where’s that Steak”??

Then serve and listen to the ooooo’s & aaahhhhhhh’s!!!!

Nacho’s Grande Ole’

Nacho’s made easy!

INGREDIENTS:

• Tortilla Chips 1/2 bag)
• 1 cup Grated Monterey Jack Cheese, Cheddar Cheese…or any other cheese you want to use, GRATED
• 2 Roma Tomatoes, seeded & diced
• 1/2 can Black beans drained (I used leftover)
• 1/2 med red onion, thinly sliced
• 1 large Avocado, diced
• 1 thinly sliced Jalapeno (optional to your taste buds!)
• Chopped lettuce
• 1/2- 4oz can of chopped green chilies (again, optional for you gringo’s)
• Coarsley chopped Cilantro
• Sour Cream
• Tomatilla Sauce or Salsa…whatever you prefer
• Mexican Cheese (looks like feta)

DIRECTIONS

1. Spread chips on large plate that can fit in microowave
2. Put grated cheese all around, and under chips..
3. Put black beans, intermittently on top of cheese
4. Zap in Microwave for about 30 seconds until cheese is semi melted
5. Top with Avocado’s, lettuce, tomatoes, jalapeno, chilies, onions….you name it, put it on top!
6. Then some sour cream
7. Little Mexican Cheese, crumbled
8. Then, My favorite…Tomatilla sauce or whatever sauce you like then Cilantro!!

Afterall, this is ALL about YOU!!!!!

Ceviche a la Lupita

Ceviche a la Lupita

Feeds 8 easily

INGREDIENTS:

• 1 mahi-mahi filet, thinly sliced then diced or similar mild fish
• ½ lb med shrimp, deveined
• 1 med pot with water, bring to boil
• 10 key limes
• 2 Roma tomatoes seeded & diced
• ½ med onion, diced small
• 1 bottle ketchup
• 1 cup orange juice
• 1 avocado, diced
• ¼ tsp oregano
• ¼ tsp salt
• ¼ tsp pepper

DIRECTIONS:

1. Take diced mahi-mahi and put in bowl. Squeeze 7 of the 10 limes into the bowl and marinade, turning frequently for at least 10 mins.
2. Take the shrimp and put into billing water for 2-3 mins then remove and dice, put into bowl with Mahi and stir and let sit for 5 mins.
3. Take the diced tomato & diced onion and toss in bowl. Then add the chopped cilantro.
4. Now, take the Mahi & Shrimp mixture and by the handful, take it out and “squeeze” the marinade out of it and then put into tomato mixture
5. Once that is done, add the bottle of ketchup & then rinse out bottle with 1 cup of OJ and put into mixture, with oregano, S & P and then squeeze the last three limes and the diced avocado Stir it up and taste it.
6. For those who want a little more “kick”, add some picante or hot sauce and then cover with saran wrap and put in the refrigerator for 2-3 hours and then VOILA!!!

Serve on a bed of lettuce, or in a cup with crackers…whatever you like!! Best part….it’s even better the 2^nd day!  ENJOY!!!

Marinade Mahi Mahi or whatever white fish you want

Take diced shrimp and put into boiling water for 2-3 mins, drain and add to Mahi Mixture

Mixed tomatoes & onion

Add Cilantro

Squeeze excess marinade from fish mixture and add to tomato mixture

Add 1 bottle of ketchup to mixture

Add 1 cup of OJ to Ketchup bottle then pour into mixture

Add your last 3 limes

Add Avocado and then season with Oregano, S & P

Put it in fridge and in 2-3 hours top it with sprigs of Cilantro and then ENJOY!!

Paella Grande!!

Paella is a Spanish dish of saffron rice and shellfish….to me, it’s like the Chinese version of  House Fried Rice.  You have your shrimp, chicken, pork, scallops and even some lobster.  Then you can add some chorizo or hot italian sausage for spice.  Next you add vegies like red or orange peppers, green peas, carrots….whatever brings color to the dish.  The possibilities are endless.  And then there is the rice…either a short grain Spanish rice or an Aborio rice that you would use in a risotto.  Once all this is gathered, then there is the paella pan that it is all cooked in….and the results are awesome!!!  It may seem like a LOT of work, but if you are organized…and have everything all chopped & measured and ready to go…it’s a breeze!!!

Ingredients

• Spice Mix for chicken, recipe follows
• 1 (3-pound) frying chicken, (or I used 4 thighs and cut the bone out) and then cut into 10 pieces and covered in Spice Mix then refrigerated of 1 hr
• 1/4 cup extra-virgin olive oil

• 2 Spanish chorizo sausages, or4  Hot Italian Sausage, something to add “spice”, thickly sliced
• Kosher salt and freshly ground pepper
• 1 Spanish onion, (or Red Bermuda onion) diced
• 1 red or orange or yellow pepper, thinly sliced (you choose the color!!)
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, crushed
• Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
• 1 (15-ounce) can whole tomatoes, drained and hand-crushed
• 1.5 cups short grain Spanish rice or Arborio rice
• 4 cups chicken broth, warm
• Generous pinch saffron threads (and put into chicken broth and let simmer there)
• 1 pound jumbo shrimp, peeled and de-veined
• 1/2 cup sweet peas, frozen and thawed
• Lemon wedges, for serving

Now go and get EVERYTHING ….measure, chop &  put in dishes so that EVERYTHING is ready to go once you heat up that Paella pan with oil!!

Special equipment:

• Large paella pan or wide shallow skillet

Directions

1. Rub the spice mix all over the chicken and jumbo shrimp and marinate  for 1 hour in the refrigerator.
2. Heat oil in a paella pan over medium-high heat. Saute the Chorizo or Hot Italian Sausage until browned, remove and put aside.
3. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and put aside.
4. Add the shrimp and cook 1 min on each side and remove from pan and put aside

In the same pan, add some veg oil (2 tbs) and the garlic…then start sauteing the onions, red pepper, carrot, celery, garlic, and parsley( I even added some asparagus that I chopped up) . Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in chicken broth with saffron and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, shrimp.  Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 40-45 minutes.  When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect.

Cook’s note: The ideal paella has a toasted rice bottom called socarrat.

Remove from heat and rest for 5 minutes. Garnish with the thawed peas, parsley and lemon wedges.

Spice Mix for chicken:

• 1 tablespoon sweet paprika
• 2 teaspoons dried oregano
• Kosher salt and freshly ground pepper

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken & shrimp & marinate for 1 hour, covered

This recipe can feed 8-9  people and takes about 1 hour to cook.

****Thank you Tyler Florence for your recipe*****

 

Spicy Gazpacho with Chipotle Chilies & Lime

To me, Gazpacho is like eating fresh salsa.  Sure you can puree it, but I like chopping the fresh vegies and putting them in a marinade and then adding the tomato base, etc.  I got this recipe years ago from Cooks Illustrated and just love it.  You can spice it up with the Chipotle Chilies or you can leave them out and add some Tabasco sauce…totally up to you!!

INGREDIENTS: and this feed 8-10 people!! Great leftover!

• 3 ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes (about 4 cups)
•  2 medium red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes. (about 2 cups)
• 2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups)
• 1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
• 2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
• 2 teaspoons table salt
• 1/3 cup sherry vinegar
• Ground black pepper
• 5 cups tomato juice
• 2 1/2 tablespoons minced chipotle chiles in adobo (start with a little and then add to it…depends on how spicy you like it)
• 1/4 cup minced fresh cilantro leaves
• 6 tablespoons lime juice
• 2 teaspoons grated lemon zest
• 8 ice cubes
• Extra-virgin olive oil for serving

INSTRUCTIONS:

1. 1. Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, chipotle chiles, cilantro, lime juice, lemon zest, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.
2. 2. Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes

WHY THIS RECIPE WORKS:

For the best gazpacho recipe, with clearly flavored, distinct vegetables in a bracing tomato broth, we chopped the vegetables by hand, tossed them in a sherry vinegar marinade, used a fresh-flavored tomato juice, and chilled our soup for a minimum of four hours.

Wild Rice with Mushrooms, Cranberries, & Candied Almonds

Cran-Orange-Almond Wild Rice

Serves 6

INGREDIENTS:

• 1 c- uncooked wild rice
• 4 cups water OR chicken broth…I prefer the chicken broth
• Pinch of salt
• 2 TBS of olive oil, divided
• 1 large onion, chopped
• 1 cup ( 8oz) sliced mushrooms. (bella, cremini or button) already in package!
• ½ tsp ground sage
• ½ c dried cranberries
• ¼ c orange juice
• 1 TBS balsamic vinegar
• 1 TBS minced garlic (from jar is great!)
• ½ tsp cayenne pepper
• 2-3 TBS orange zest (I liked at least 3)
• ½ c candies almonds

DIRECTIONS:

1. Combine rice, water or broth & salt into a rice cooker and turn it on!  How easy is that…no timer no nothing.  Or, if no rice cooker follow the directions on the pkg and cook approx. 50 mins.
2. In pan, add 1 TBS of oil and sauté onions until translucent…about 5 mins.  Then add mushrooms, sage and cranberries and cook until mushrooms are soft. About 5-7 mins.  Then put aside.
3. Combine the orange juice, balsamic vinegar, garlic, cayenne pepper and remaining oil in a bowl.   Whisk and add to mushroom mixture and cook on medium heat.  Once heated add the wild rice from the rice cooker to the pan, and stir through.  Add the orange zest to mixture then candied almonds and serve!!!!

***Thank you Tastebook.com for this recipe!! It is delicious!!!***