Happy Cinco de Mayo! Enjoy the day celebrating with a few of my favorite Mexican dishes. Guacamole so deliciously easy to make why buy when you can make fresh. I like this simple recipe that has just the right blend of spice with a kick from fresh jalapeno pepper. If you like more heat add more jalapeno pepper.
Guacamole
3 avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1 bunch scallions, diced
1 jalapeno pepper, seeded and minced
1/2 cup cherry tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
ENJOY!
Mexican Layer Dip
1 can(15 ounces) black beans, drained and rinsed
2 scallions, finely chopped
2 tablespoon chopped fresh parsley
1/4 teaspoon pepper
1/4 teaspoon salt
2 cups low fat Greek yogurt
1 1/2 low-fat cheddar cheese
2 cups fresh salsa, drained for 1 hour, reserve Salsa juice. I used medium-hot salsa
guacamole, recipe follows
1/2 cup sliced black olives
1/2 cup frozen corn, defrosted
3 scallions, finely chopped
2 tablespoon roasted no salt sunflower seeds
Use a nice glass bowl to show all the colorful layers. Mix black beans, scallions, parsley, salt, and pepper. Place in a glass bowl. Top with yogurt, then cheese, salsa, and guacamole. In a small bowl combine olives, corn, scallions and sunflower seeds. Sprinkle on top of the guacamole. I serve with toasted pita chips, recipe follows.
Guacamole
3 ripe avocados
1/2 red onion, minced
2 tablespoons fresh cilantro, minced
1 tablespoon lime or lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
1 tablespoon reserved salsa juice
Slice avocado, remove seed and scoop out the pulp. Sprinkle lemon juice over avocados. With a potato mashed, mash avocado. Combine the remaining ingredients and mix thoroughly.
Pita Chips
1 package pita bread
cooking spray
salt
Heat oven to 400 F. Slice pita bread in half then in fourths. Open each fourth into two pieces. Place on a baking sheet. Spray with cooking spray and lightly salt. Bake for 2 minutes then turn over and bake for an additional two minutes.
ENJOY!
HOT SPICY VEGETARIAN CHILI
If you like 5 alarm hot chili this is the recipe for you. Make sure you have a fire extinguisher handy when you eat this chili!
3 (15.5-oz.) cans black beans, I used Goya beans
1 large sweet onion, chopped
3 garlic cloves, minced
2 tablespoons vegetable oil
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
2 (14.5-oz.) cans petite diced tomatoes, I used Del Monte
1 can (7.75 oz) can sliced green jalapeños, I used Chi Chi’s Fiesta wheels
1 (12-oz.) package meatless burger crumbles, I used Morning Star Farms
1 vegetable bouillon cube
1 -2 teaspoon hot sauce, I used Franks Hot Sauce
Toppings: sour cream, shredded Cheddar cheese, guacamole
Drain and rinse 2 cans black beans. (Do not drain third can.) Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 6 to 8 minutes or until tender. Stir in chili powder and next 3 ingredients; sauté 3 minutes. Stir in diced tomatoes, next 2 ingredients, drained and undrained beans, and 2 cups water. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally 30 minutes. Serve chili with desired toppings.
ENJOY!
Chipotle Turkey Chili
2 tablespoons olive oil
4 cloves garlic, minced
1 onion, diced
1/4 cup whiskey
One 14-ounce can black beans, drained and rinsed
One 14-ounce can kidney beans, drained and rinsed
Two 14-ounce can diced tomatoes
Two cups chicken broth
1 red pepper, diced
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 canned chipotle pepper in adobo sauce, minced (use less if desired)
3 cups cut-up cooked turkey
1/4 cup masa harina
5 limes, 1 juiced, 4 cut into wedges
sharp Cheddar, grated
sour cream
1/2 bunch fresh cilantro
Directions
Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook for a few minutes until the onions soften. Add 1 1/2 cup chicken broth, reserving the rest, then cook for a couple of minutes to reduce. Add the black beans, kidney beans, tomatoes, chili powder, cumin, salt, and chipotles and stir to combine. Bring to a simmer, then cover the pot and cook for 1 hour. Add cooked turkey.
Combine the masa harina with the rest of the chicken broth and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook until thick, 10 more minutes.
Serve with the grated cheese, sour cream, diced tomatoes, cilantro and lime wedges for squeezing.
ENJOY!
Mexican Chicken Parmesan for Two
1/4 teaspoon pepper
1 cup flour
1 cup plain Panko Bread Crumbs
1/2 cup grated Parmesan cheese
1 carton(8 oz) fresh Salsa, medium
1 cup Mexican four kinds of cheese
1 jalapeno peppers, sliced
Spray baking dish with cooking spray.
Season both sides of chicken with salt and black pepper. Place flour in a shallow dish. Place egg in a separate shallow dish. Combine panko crumbs and Parmesan in a third shallow dish. Dip chicken first in flour, then in the egg and then panko crumb mixture. Transfer chicken to the prepared baking dish. Spoon salsa over chicken. Top with cheese then arrange jalapeno pepper in baking dish Bake for 30 minutes, or until chicken is golden brown and cooked through. Remove from oven and serve.
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