Ingredients:
1/2 cup tomatoes, chopped
1/4 cup yellow onion, chopped
1-2 serrano peppers, deseeded and chopped
1 lime, juiced (about 1 tablespoon)
1 T chilantro stems and leaves, chopped
Optional: Salt and pepper to taste Read More
Blackened Shrimp Tacos
Shrimp ingredients:
1 lb large fresh or thawed from frozen Gulf shrimp, peeled, deveined, tails removed
2 T Cajun seasoning, or your favorite brand of blackening seasoning (I prefer Prudhomme’s Magic Seasoning)
1 T butter
Broccoli Slaw Ingredients:
1 (12 oz) package of broccoli slaw* (without dressing)
1 green onion, sliced
2 T mayonnaise
1/2 t rice or apple cider vinegar
1/2 t honey
1/4 t Dijon mustard
Salt and pepper to taste
Pico de Gallo Ingredients:
1 1/2 cups cherry tomatoes, quartered
1/4 cup red onion, chopped
2 serrano peppers, deseeded and chopped
1 T cilantro, chopped
1 lime, juiced
Serve with:
1 avocado, sliced
2 limes, quartered
8 corn tortillas or corn and wheat flour combo tortillas Read More
Black-Eyed Peas, Creole Style
Ingredients:
4 oz bacon, cut into 1 inch pieces
4 oz ham, cut into 1 inch pieces
1 onion, chopped
1 green pepper, deseeded and chopped
1 cup celery, chopped – include some of the delicious leaves
4 garlic cloves, minced
1 jalapeno, deseeded, and minced
2 t Creole seasoning mix
1 t dried thyme
3/4 t dried oregano
1/2 t dried basil
2 bay leaves
1 pound black-eyed peas, sorted, rinsed, and soaked
1 (15 oz) can diced tomatoes
4 cups chicken stock
Water as needed
Garnish: sliced green onion Read More
Pico de Gallo v. 2
2 medium tomatoes, chopped
1/3 cup sweet onion, chopped
3 jalapenos, deveined and chopped
2 T cilantro, chopped
2 T fresh squeezed lime juice
1/4 t ground garlic
Cracked black pepper to taste Read More
Pinto Bean Soup
Ingredients:
1 lb dried pinto beans
cold water
2 T olive oil
1 medium sweet onion, chopped
1 stalk celery, chopped
4 cloves garlic, minced
4 cups chicken stock, low sodium
2 t Mexican oregano
1 1/2 teaspoon ground cumin
1/2 t ground black pepper
6 slices thick meaty bacon, chopped into 1/2 inch pieces
1 (14.5 oz) can tomatoes, diced
1 (4 oz) can mild or hot green chiles, chopped
1/4 t cayenne – or more to taste
1 T cilantro
Sea salt to taste
Garnishes: Mexican melting cheese or fresh crumbling cheese, diced avocado, chopped cilantro, and sliced green onions, pico de gallo, serranos, jalapenos Read More
Buttermilk and Panko Oven Fried Chicken v. 2
Ingredients:
4 boneless skinless chicken breasts, approximately 2 pounds
2 t ground garlic
1/8 t ground black pepper
2 cups Buttermilk
1 1/2 cup panko
1 cup Pecorino Romano, shredded
1 1/2 t ground garlic
1/2 t smoky Paprika
1/4 t ground black pepper
1/8 t cayenne
Pinch of salt
Optional: 1/4 t Tabasco sauce, added to the marinade Read More
Grilled Spicy Lemon Asparagus
Ingredients:
1 pound asparagus, washed, dried, woody ends trimmed
1 t lemon zest, from one fresh lemon
6 cloves garlic, pressed or very finely chopped
1 T spicy brown mustard
1 T plus 1 t lemon juice, freshly squeezed
2 T extra virgin olive oil Read More
Creamy Butternut Squash and Chile Soup
Ingredients:
1 T olive oil
1 medium onion, chopped
Pinch salt
1 celery stalk with lots of leaves, chopped
2 lbs butternut squash, chopped
4 cups vegetable (or chicken) stock
1 t garlic
Pinch salt
1/4 t ground pepper
1/2 t cumin
1 t ancho chile powder
1/2 pint heavy cream
Topping: hot red chile flakes Read More
Mushroom Tom Yum
Soup Ingredients:
1 lemongrass stalk, cleaned and crushed with a kitchen mallet, then tied into a knot
1 oz dried Oyster mushrooms, chopped
1 oz dried Shiitake mushrooms, chopped
3 kaffir lime leaves, dried or fresh, left whole
1 knob galangal, peeled, sliced, and smashed (or 1 t ginger plus 1/4 t ground black pepper)
6 cups water
1 tablespoons fish sauce Read More
Spicy Thai Coconut Chicken Soup (Tom Gar/Ka Gai)
Another delicious recipe from the Needed Killing Series of mysteries by author Bill Fitts.
Prep time: 15 minutes
Total time: 35 minutes
Servings: 6
Ingredients:
1/4 C fish sauce
1/4 C fresh lime juice
2 T garlic, minced
1/4 t cayenne pepper
1/2 t ground turmeric
3/4 lb boneless skinless chicken breast
3 T vegetable oil
2 (14 oz) cans coconut milk (do not use light coconut milk)
2 C water
Garnish:
2 T sliced green onion
1 T chopped fresh cilantro Read More
Mindful Palate 