Budget Menu & Dirt Cheap Recipes General Recipes Mexican Flare Night!

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      Avatar for LissLiss
      Keymaster

      FRIDAY’S RECIPES: A MEXICAN FLARE

      The recipes I’m featuring today can be part of a great
      menu for a fall get-together for family and friends. All
      you need to do is add grilled chicken, steak or even
      seafood that you’ve seasoned with a mixture of chili
      powder, garlic, and either cayenne pepper, Cajun
      seasoning or even red pepper flakes. Have plenty of
      tortilla chips and tortillas on hand!

      Black Bean Dip

      2 15-ounce cans black beans
      1 teaspoon chopped garlic
      2 tablespoons chopped fresh cilantro
      2 small tomatoes, diced
      1 teaspoon ground cumin
      Juice of 1 lime
      1/4 cup onion, minced (I like sweet onion)
      1 hot pepper–jalapeno, Thai, etc.
      Fresh ground black pepper
      salt to taste

      Rinse and drain the black beans. In a food processor, chop
      the black beans, hot pepper, garlic, cilantro and 1 tomato.
      Transfer to a serving bowl. Add the cumin, lime juice, onion,
      1 chopped tomato, salt and pepper. Chill in the refrigerator
      until serving time. Serve with tortilla chips.

      Cheesy Black Bean Dip

      Ingredients:
      2 garlic cloves, minced
      1 (15 ounce) can black beans, drained, rinsed and mashed
      4 ounces cream cheese, softened
      1 1/2 cups medium or sharp cheddar cheese, shredded
      2/3 cup salsa
      1/3 cup green onions, sliced
      1 teaspoon dried oregano
      1 teaspoon ground cumin
      1/8-1/4 teaspoon cayenne pepper, to taste
      1 tablespoon cilantro, minced (to garnish)

      Drizzle a small amount of olive oil in a skillet. Saut? the garlic for
      1-2 minutes. Add beans, cheese, salsa, onions, oregano, cumin,
      and cayenne pepper to the pan and mix well. Cook over low heat,
      stirring occasionally, until cheese is melted. Transfer to a serving
      bowl and serve with tortilla chips.

      Spanish Rice

      Ingredients:
      2 tablespoons olive oil
      1 onion, minced
      1 garlic clove, minced
      2 cups long-grain white rice
      3 cups chicken stock or tomato juice
      1 cup of diced fresh or cooked tomatoes
      1/3 tsp. oregano
      1 teaspoon salt

      In a large skillet brown the rice in olive oil over medium heat. Add
      the onion and garlic. Cook, stirring frequently, for 4-5 minutes, or
      until onions are softened. In a medium sauce pan bring the stock
      to a simmer. Add the tomato, oregano, and salt. Add the browned
      rice to the broth. Bring to a simmer. Cover. Lower the heat and
      cook for 20-25 minutes. Turn off heat and let sit for 5 minutes.
      Serves 4 to 6.

      Jalapeno Cheese Cornbread

      Ingredients:
      1 1/4 cups yellow cornmeal
      1 cup all-purpose flour
      1 teaspoon baking powder
      1 teaspoon baking soda
      1 teaspoon salt
      1 cup cream-style corn
      1/4 cup minced seeded jalape?o peppers
      1/4 cup vegetable oil
      1 cup light sour cream
      2 large eggs, slightly beaten
      1 cup sharp cheddar cheese, shredded

      Heat the oven to 350 degrees F.. Combine the cornmeal, flour,
      baking powder, baking soda and salt in a large bowl. Stir in all
      the remaining ingredients. Stir until JUST moistened. Pour the
      batter into a greased 9-inch square baking pan. Bake for 30 to
      35 minutes or until golden brown. Serve immediately. Makes 8
      servings.

      Homemade Refried Beans

      Ingredients:
      2 tbsp. bacon fat or vegetable oil
      3/4 cup finely chopped onions
      2 large garlic cloves, finely chopped
      1 can (15.5 ounces) pinto beans, rinsed and drained
      1/2 teaspoon ground cumin
      1/2 teaspoon chili powder
      1/2 cup water
      Salt and pepper to taste

      Heat the bacon fat or oil in a nonstick skillet over medium-high heat.
      Add the onions and saut? until softened and lightly browned. Add the
      garlic, cumin and chili powder–cook 1-2 more minutes. Add drained
      beans and the water. Cover and reduce heat to medium. Simmer until
      beans are very tender and thickened, about 5 minutes. If they become
      too thick or dry, add more water. Mash the beans with a fork, wooden
      spoon or a potato masher, until they are mashed but still chunky. You
      can vary this by adding cayenne pepper, fresh hot minced peppers,
      cheese or salsa. Use black beans for a change, or double the recipe
      and add black beans and pinto beans.

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Budget Menu & Dirt Cheap Recipes General Recipes Mexican Flare Night!