Healthy Mexican Casserole with Roasted Corn and Peppers. So, memes? The weird pictures with the snarky, random text captions right on the photo? I am that person who tries to act smart and professional when using social media but is secretly obsessed with memes. I mean, we’re talking meme LOVE. I don’t know what it is about them, because if I try to read them out loud and/or explain them to Bjork, they fall flat and I feel like a crazy. But it’s like the magic has to happen in your head because when I see a good meme, especially on involving animals, extra-especially involving kittens or baby animals or crazed dogs, there is an out of control laugh track going off in my brain. Er, in my face. So naturally this post is dedicated to all the meme greats of the world. Like, for example, Grumpy Cat. Dang. I don’t want to boss you around but Googling that right now might be THE MOST important part of your day. Another example that will represent my meme love: And just one more: Okayfinelastone: LOLZ!
NOT. Hey you guys? Author: Pinch of Yum Serves: 12 Notes. Black Bean Enchiladas with Roasted Red Pepper Sauce. Healthy Jalapeño Sweet Potato Chicken Chili. Hot topic: Yotam Ottolenghi's chilli recipes. Recipes can be incredibly vague where chillies are concerned. While instructions for other cooking staples are often very specific, things tend to get pretty general with chillies (and I include myself among the guilty on this count).
Given that chilli is the most widely grown spice in the world – there are more than 200 Mexican varieties alone – being told that a dish needs "a pinch of dried chilli flakes" or "one red chilli, chopped" is all a bit vague. Should the chilli be large or small? Deseeded and chopped, or left whole? The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness. The flavour and sweetness of chilli is intensified by the drying process, and it is with the dried varieties that the recipe writer's vocabulary really needs to be expanded from "hot" or "very hot" to adjectives we more commonly associate with wine.
Sweet and smoky Mexican chicken Serves four. Heat the oven to 200C/390F/gas mark 6. Spicy turnip. Skinny Chicken Enchiladas. If you're an enchilada lover like me, you will love these!! Enchiladas are always my dish of choice when I go out for Mexican and this recipe is as good as any recipe you'll find in a restaurant (if not better) without all the fat! If you're new to my site and seeing this for the first time, you are in for a treat! If you are a regular on my site, you're probably wondering why this is posted as new. I've decided to slowly go back to the archives and re-shoot some of my favorite recipes with bad photos.
My photography has come a long way since I started this blog in 2008, and when I see some of my older images, I cringe! This recipe was originally posted February 26th, 2010 back when I had a full time job and wasn't able to get home in time to shoot in natural light. I like to serve these with yellow rice, re-fried beans and a little fat free sour cream topped with chopped scallions and cilantro.
. , or Mission Low Carb Whole Wheat Tortillas. Ingredients: For the sauce: Then top with cheese. Refried Black Beans Recipe. This recipe gives instructions for making refried beans from scratch, starting with dry beans which must first be cooked. You can also start with a couple cans of whole black beans, in which case, skip the first two steps, rinse and drain the beans and add to the pan with a little water in step 3.
Ingredients Ingredients for cooking the dry beans: 1 lb dry black beans1 Tbsp olive oil1/2 teaspoon ground cumin1/2 large white onion, chopped (about 1 1/2 cups)1 garlic clove, minced2 teaspoons salt1/2 cup chopped fresh cilantro (leaves and tender stems) Additional ingredients for frying the beans after they've been cooked: 1 teaspoon chipotle chili powder1 teaspoon chili powder1/2 teaspoon ground cumin1/2 large white onion, chopped (about 1 1/2 cups)1 garlic clove, mincedGreen onionCilantroCrumbled cotija or queso fresco cheeseTortilla chips or corn tortillas Method 1 Place dry beans in a bowl and add enough water to cover the beans by two inches.
Chipotle Chicken Chili Recipe. As a kid, when I heard the word “chili” it brought up images of brown chunky mush that looked (and smelled) like something you would feed a furry four legged companion. Between the gas inducing kidney bean “chili” that came out of the kitchen at home and the cans of Hormel that friends would warm up during sleepovers, I vowed never to take another bite of the foul stuff again. Somewhere between midterms and shots of cheap tequila in college I discovered that “chili” didn’t mean “beans” in Spanish, and that when done right, it could be awesome.
Like this Chile Verde, which is to this day one of my all time favorite dishes. As I was gazing into the cupboard looking for dinner a few years back, all I saw staring back at me was a can of chipotle chilis, a can of cannellini beans, and a few dust bunnies in the dark reaches of my pantry. While I’d outgrown my chili aversion of yore, the thought of making chili with beans still made me cringe.
Ingredients Instructions. Fall Mexican Rice Bowls | Simple, Easy, Everyday Recipes. Fall Mexican Rice Bowls Beans and Legumes, Main Dish, Mexican, Poultry, Rice | 11 comments These Fall Mexican Rice Bowls are an easy recipe that I put together a few weeks ago after I had the opportunity to chat with Chef Connie Guttersen about putting together a new, simple family meal idea. Connie challenged me to create a recipe that aimed for simple, easy, and everyday with ingredients that could be found at any common, non-specialty grocery store.
She suggested that I develop a recipe that contained 2 varieties of beans, plus at least 2 vegetables and 1 grain for a nutritionally dense recipe. And, of course, it shouldn’t take too long to prepare. I am a fan of simple and easy. I chose to work on a Mexican Rice Bowl that could easily be adapted depending on what vegetables were on hand. Kale and sweet potatoes offer bright appealing colors and interest while also providing a diverse nutritional palate. Tips for Simple, Easy, Everyday Meals Make a Plan We’ve all been there. Fresh Is Best. Miso-Maple Sweet Potato Tacos with Coconut-Cilantro Sauce Blogger Recipe. Jeanine not only gets her inspiration from several regional cookbooks, but also from the dining experiences she shares with her husband Jack.
They'll note the way food is plated, the weight and shape of the utensils they are served with, and even the texture and simplicity of a dinner napkin. Taking cues from all these sources they are always able to showcase a gorgeously appetizing entree on their blog Love & Lemons. Jeanine's always trying to come up with a creative spin on things, and the use of miso paste in a maple glaze is inventive and delicious. You'll definitely want to give these a try. Miso-Maple Sweet Potato Tacos with Coconut-Cilantro Sauce Serves 3 to 4 Glazed Sweet Potato Filling2 tablespoons miso paste2 tablespoons maple syrup2 tablespoons rice wine vinegar2 medium sweet potatoes, unpeeled and chopped into small cubes1 small red onion, chopped Olive oil Taco FixingsCorn tortillas, 2 to 3 per personAvocado, slicedSproutsCilantroChopped scallionsToasted pepitas.
5 Tips to Create Vegetarian Friendly Meals (Black Bean Burritos. The new vegetarian: Yotam Ottolenghi makes quesadilla. Quesadilla This Mexican sandwich makes for a brilliant meat-free barbecue dish. Serves four. For the black bean paste 230g cooked black beans (tinned are fine) 1 tsp ground coriander ½ tsp ground cumin ½ tsp cayenne 1 bunch coriander, chopped, stalks and all Juice of 1 lime ½ tsp Maldon sea salt For the salsa ½ small red onion, peeled and thinly sliced ½ tbsp white-wine vinegar 3 spring onions, trimmed and thinly sliced 5 medium sweet tomatoes, diced 1 clove garlic, crushed 1 mild red chilli, finely diced 1 bunch coriander, chopped, plus extra leaves to garnish 1½ tsp Maldon sea salt Juice of ½ a lime 2 ripe medium avocadoes, diced For the tortillas 8 small tortillas (corn look better, but flour are fine) 180ml soured cream 120g good mature cheddar, grated 6 tbsp jalapeño peppers in vinegar, drained and roughly chopped Drain the beans of their water and place, along with the other paste ingredients, in a food processor bowl.
To make the salsa, soak the onion in the vinegar in a large bowl for a few minutes. Chipotle bean chilli with baked eggs. Food - Recipes : Low-fat beef and bean burrito with lime yoghurt. Food - Recipes : Vuelve a la vida – Mexican prawn cocktail. Chicken mole with coriander rice recipe. Crab & avocado tostadas recipe. Black bean tostadas with avocado salsa recipe. Ceviche recipe. Raw fish tostada with green apple salsa recipe. 4 large soft flour tortillas, to serve Green apple salsa ½ Granny Smith apple ¼ cucumber A handful of coriander leaves 2 spring onions ½ green chilli, deseeded Juice of 1 lime Remove any skin from the fish, then with a very sharp knife finely slice the fish horizontally so that you have very thin, almost transparent strips. Place the fish in a bowl, season lightly, then squeeze over the lime juice. Make the salsa first by roughly chopping all the ingredients (except the lime) on a board so everything is well combined.
When you’re ready to eat, heat up a frying pan with a splash of oil. Place the tortillas on warm plates, and divide the fish between the hot tortillas. Chicken tamarillo by Guy Fieri (Chicken. Ingredients View the great selection of wines we've chosen to complement this recipe. Hide this message 1 (2kg) chicken4 tbsp olive oil1 1/2 Spanish onions, Cutting a larger piece of food into long, thin strips. I know this Teach me, please julienne1 red pepper, Cutting a larger piece of food into long, thin strips. I know this Teach me, please julienne1 green pepper, Cutting a larger piece of food into long, thin strips. Use imperial measurements Method How to make Chicken tamarillo 1) Place the whole chicken in a stockpot and cover with water. 2) Remove the chicken to a cutting board. 3) Heat the olive oil on a medium heat in a large high-sided frying pan and saute the onions for 10 minutes. 4) Crush the tomatoes with your hands and add to the pan along with the juice from the tin. 5) Stir in the shredded chicken, Worcestershire sauce, chipotle sauce, oregano, adobo, salt and pepper, to taste, and simmer another 10 minutes.
Mexican Chicken Chilli with Yellow Tomato Salsa - One-pot meals. I have to admit they probably won't have heard of this in Mexico, but I've so named it because it's a dish based on a couple of Mexican themes: firstly, there are the delightful pinto beans, and secondly, the cheese is melted into the sauce. Anyway, Mexican or not, it's a great recipe.
Serves 2-4 This recipe is taken from How to Cook Book Three and The Delia Collection: Chicken. Start by stripping the coriander leaves into a small bowl, then cover it with clingfilm and pop it into the fridge. Next, heat the oil in the casserole and, over a gentle heat, cook the onions, garlic, chillies and coriander stalks for about 10 minutes, stirring once or twice until softened. Meanwhile, grind the roasted cumin seeds to a powder in a pestle and mortar, then add them, along with the drained beans, to the casserole and stir. In the meantime, make the salsa. Mix well, then cover and leave aside to allow the flavours to develop. Finally, stir in the lime juice and the remaining coriander leaves. Vegetarian chilli. Food - Recipes : Mexican-style bean soup. Best-ever chilli recipe. Food - Recipes : Grilled vegetable wraps with salsa and guacamole.
Food - Recipes : Mexican fish tortillas. Spicy seafood stew with tomatoes & lime recipe. Spicy crab noodles | Mexican Food Made Simple. These noodles are served as a first course in Mexico, rather like pasta in Italy. Smoky, sweet, fiery and flavourful, cook it for people you love. Serves 3 Cooking time: about 1 hour Ingredients 200g vermicelli (or angel hair pasta)50ml olive oil 2 baby shallots, finely chopped 2 serrano or other fresh green chillies, finely chopped 1 x 400g tins plum tomatoes a good pinch of ground allspice 1 tablespoon baby capers 1 bay leaf sea salt and black pepper a good pinch of sugar250ml chicken or fish stock 2-3 tablespoons sweet chipotle paste To serve 150g dressed crab (I love Dorset crab towards the end of the summer) lime wedges small tub of sour cream a handful of chopped coriander paprika Method.