Can you help me with a Mexican Menu??

[lindrusso]

I was in the middle of planning a BBQ and had worked out a whole menu when my husband and I thought we might do the Steak and Chicken Fajitas from CL instead. The only problem is, I'm stuck on side dishes and appetizers. So, I am looking for your tried and true recipes for Mexican sides and appetizers.

So far I am planning to have the fajitas with a great recipe I have for Mexican rice (FYI - it doesn't have any beans in it) and possibly a variation on the CL Black Bean Taco Salad minus the chicken.

Any ideas out there???? Also, if anyone has a recipe for guacamole or fresh salsa, I'd appreciate it.

Thanks!!

[Gail]

On the old board, Zinnia had posted this recipe for guacamole which sounded just right to me (although my personal taste calls for fresh serranos in lieu of canned peppers)

Guacamole

2 med. very ripe avacados, seeded, peeled, & cut into small chunks
1/2 of a small onion, finely chopped
1/2 of a 4oz. can (1/4 cup) diced green chili peppers, drained; or several dashes bottled hot pepper sauce
1 Tablespoon fresh snipped cilantro, or parsley
1 Tablespoon fresh lemon juice, or lime juice
1 clove garlic minced
1/4 teaspoon salt
1 med. tomato, peeled, chopped (optional; I use 1/2 c. HOT salsa)
Tortilla chips

In a blender cont., or food processor combine avacados, on., chili peppers or hot pepper sauce, cilantro, lemon juice, garlic, & salt. Cover & blend or process until mix. is smooth; scrapingsides as necessary. Stir in tomato/salsa, if desired. Transfer to a serving bowl; cover & chill up to 24 hours. Serve w/ chips. Makes 2 cups.

* Avacados should be dark green, firm, but soft. When you put it in your hand, gently feel with pressure like a ripe banana or a juicy firm plum, but firmer- ya know??

[Vanessa]

GUACAMOLE
Recipe courtesy foodtv http://www.cookinglight.com/bbs/smile.gif
4 ripe avocados
1 lime, juiced
1/2 red onion, chopped
1 garlic clove, minced
1 tomato, diced
2 tablespoons fresh cilantro, finely chopped
1/4 teaspoon cumin
1/4 teaspoon chili powder
Salt and pepper, to taste
Pit and halve avocados and scoop out flesh into a mixing bowl. Mash avocados with a fork, leaving it still a bit chunky. Add remaining ingredients, gently mix. Refrigerate covered with plastic wrap for at least 1 hour before serving.

what about a side dish of Corn with tomatoes and green chiles?
1 tab veg oil
2 c whole kernel corn
1 c chopped onion
1 clove garlic finely chopped
1 c chopped tomato (you can substitute quartered cherry tomatoes if you like)
1/2 c Ortega diced green chiles
1/2 tsp salt
Heat oil in large skillet over med high. Add corn, onion & garlic. Cook stirring occasionally for 3-4 mins until onion is tender. Add tomato chiles and salt cook for 2 mins until heated through. (6 servings)

Or...
Since there is an abundance of zucchini....

Zucchini & green chiles
2 tablespoons veg oil
3 c sliced green zucchini
2 c sliced yellow zucchini
1 c sliced onion
2 cloves garlic finely chopped
1 c chopped tomato
1 cup (7 ounce can) Ortega diced green chiles
1/2 tsp salt
Heat oil in large skillet over med high heat. Add zucchini, squash, onion,garlic & cook stirring occasionally for 3-5 mins until veggies are tender. Add tomato, chiles & salt, cook until heated through (@ 1 minute).

Dessert ideas?
Flan (C L had Angela's flan look online on recipes/letters)
Cinnamon chocolate cake
Fruit filled chimichanga with custard sauce
a bread pudding

drink ideas?
margaritas
sangria
some cool drink refreshing


[This message has been edited by Vanessa (edited 08-03-2000).]

[karen]

Here is one that I make all the time.

Salsa
1 15oz. can of whole tomatoes
1 small or one half onion, chopped
4-8 serrano chiles, seeded and chopped
6 sprigs fresh cilantro
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
lime juice (tablespoon)

Place all ingredients in a food processor.
You can decide how thick or thin the salsa is, and let the machine do the chopping for you. Enjoy, Karen

[lorilei]

What about a side of corn & black beans or something similar?

I'll search my realm for a recipe -- I know I have a good one around here, and with fresh corn becoming readily available, it's a great dish to serve on a summer night!!

[sage]

A while back - I'm sure it's been over a year or so - CL did a featured Mexican food (or Tex-Mex). Included was a recipe for a jicama-orange salad, and a flan, and others. I don't have my CLs here handy as I'm at school - but maybe someone else recalls this issue? Probably sometime near summer of 1999 or so?

S.Sage.

[Beth H]

This is a very easy appetizer that isn't truly Mexican, but which goes well with Mexican foods:

Shrimp Pizza:

Neufectal Cream Cheese
Shrimp Cocktail Sauce
Green Onions, minced
Black Olives, sliced or chopped
1 package frozen shrimp
Monterray Jack Cheese, shredded (or Mexican blend cheese)

In a pie plate, spread the cream cheese. Cover with cocktail sauce. Layer with onions, olives and shrimp. Top with Monterray Jack Cheese. Chill until ready to serve. Serve with crackers.

[Kerri]

Good easy sides for Mexican that I use are yellow rice and refried black beans. If you want to make an appetizer, CL has a Tex-Mex bean dip which is wonderful. I think the recipe is in the archives. Bake some torillas at 400 for 15 minutes for your own tortilla chips. You can always buy chips and salsa at the store too!

[lindrusso]

Thanks so much to everyone that has responded so far. I think I'm leaning toward a bean/corn dish of some sort for the side.

I have to admit that I may take the easy way out on dessert. This BBQ is a combination BBQ/Birthday party for my son who is turning 3. I'm thinking the cake will be it for dessert, but I may have to throw something more "adult" in anyway.

As for drinks, I was thinking of getting Dos Equis and Corona and would love to do Margaritas but don't have a blender at the moment (my jar broke). Anyone know of a good premade mix for margaritas??

Thanks again. Off to Chicago for a few days for a girls weekend - can't wait!!! I'll check back here when I get back...

[Anne]

Have fun in Chicago Linda - here is my contribution -
Fresh Salsa
1 cup chopped fresh tomatoe
1/2 cup chopped tomatillo
1/2 cup chopped green onion (green and white)
1/4 cup chopped jalepeno (seeded)
1/2 cup chopped pasilla pepper (or other mild such as banana or anaheim)
1/2 cup chopped cilantro

optional - garlic and basil to taste

Mix all but cilantro and let sit at least an hour, add cilantro shortly before serving, garnish with lime or lemon wedges

Notes:
the better the tomatoe, the better the salsa
I use more jalepeno but think 1/4 cup might work for normal tastebuds
chipotles can be substituted for the fresh jalapenos for a richer, smokier flavor

[Gail]

Hi Lindrusso,

Since I've noticed a conspicuous lack of green salsas and I'm a firm believer in offering both, I've included one for your consideration. I also considered the possibility of providing recipes for empanadillas and quesadillas discarding both since I figured you'd appreciate neither the deep frying nor the lard content.

SALSA VERDE
1 10 ounce can Mexican green tomatoes (tomatillos) drained
1 small white onion, finely chopped
2 or more serrano chiles, chopped
1 clove garlic, chopped
6 sprigs cilantro, chopped (oops! That's one of your aversions isn't it. Sorry I missed it in the recipe above)
Salt
Freshly ground pepper

Combine all the ingredients in an electric blender or processor, blend for a second or two, or mix and mash thoroughly. Taste for seasoning. Makes about 1 1/2 cups.

(From: The Complete Book of Mexican Cooking)


ALBONDIGUITAS
1 pound finely-ground lean beef
1 cup fine breadcrumbs
1 egg, beaten
3/4 cup half and half
1 small onion, minced
I tablespoon butter or margarine
1 or more teaspoons chile chipotle, chopped
1/2 teaspoon oregano
Salt
Butter and oil for frying

Combine all ingredients and mix thoroughly. Shape into balls the size of a cherry. Fry in a heavy skillet in mixture of butter and oil. When browned, pour into chafing dish to keep warm. Serve with toothpicks.
This yields 60 to 70 meatballs. They freeze wonderfully.

(From Elena's Secrets of Mexican Cooking)

Seviche

1 pound mackerel, pompano or sole filets, cut up into small squares or julienne
Juice of 6 limes
1 large or 2 small tomatoes, peeled, seeded and chopped
1 small onion, chopped very fine
2 or more jalapeño chilis, seeded and cut into strips
1/4 cup olive oil
1 tablespoon white wine vinegar
Small handful of parsley sprigs, finely chopped
1/4 teaspoon oregano
Salt
Freshly ground pepper
Green olives

Arrange fish in a deep dish and cover with the lime juice. Refrigerate for about 6 hours, turning once about halfway through the process. At the end of the marinating period, drain and reserve the juice.

Combine the tomatoes, chilis, oil, vinegar, parsley, oregano and salt and pepper to taste,and add the reserved lime juice. Pour the sauce over the fish, toss gently, and refrigerate until ready to serve. Garnish with green olives. Serves 6.

This is an excellent appetizer, especially in hot weather.

(From: The Complete Book of Mexican Cooking)

Gail note: You could also garnish with avocado slices. (I'm from California. We put avocado on everything.)

By the time you see this, I hope you'll have had a great weekend.

[LSB]

My CL Supper Club made the Black Bean, Corn and Mango salad last week (from CL July 00) - it was fantastic! Very refreshing and would be a nice side for fajitas.

I had a Cinco de Mayo party this year and used Cuervo Margarita mix and I thought it was really good - not too sweet. I don't like the frozen ones, so I just mixed a pitcher of the mix with the tequila and lots of ice and stirred. Then strained out the ice as I poured.

Have fun! Louise

[Natasha]

Originally posted by Gail:
Hi Lindrusso,
I also considered the possibility of providing recipes for empanadillas and quesadillas discarding both since I figured you'd appreciate neither the deep frying nor the lard content.


Gail,
I m not Lindrusso, and it looks like your poor fingers have been working overtime since you got back from vacation, but I would be most interested in your quesadilla recipe (deep fried or not!). Whenever you get a moment is perfect - no rush at all. Thanks so much.

[Shelly]

I have an excellent recipe for Corn Cakes with Smoked Cheese and Chilies. I don't know that it is an authentic Mexican recipe, but they are very tasty and I serve them with salsa as appetizers or a side dish. They are like mini pancakes, and you can make them as spicy as you like! What I do to serve these at a party is put together most of it ahead of time, because they have to be fried, which takes a lot of time. They are rather labor intensive, but well worth it! Also, they reheat well, so leftovers are just as good. If you're interested in the recipe, let me know and I'll post it.

[This message has been edited by Shelly (edited 08-04-2000).]

[Susan]

There's definitely a Mexican flare to this recipe!

Red & Black Bean Salad fr. the Desperation Dinner Cooks (My mom found it in her local paper)

Two 15 1/2 oz. cans black beans
Two 15 1/2 oz. cans kidney beans
Two 11 oz. cans corn with red & green peppers
6 green onions (for 1 cup chopped)
6 tbsp. extra-virgin olive oil
6 tbsp. red-wine vinegar
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. black pepper

Pour both cans of black beans into a colander to drain. Pour the corn on top of the beans. Rinse them with well with cool water. Drain well. Pour the beans and corn into a 6 qt. dish. To make the dressing, pour the olive oli into a 2 cup or larger glass measuring cup. Whisk in the vinegar, garlic powder, cumin, salt, and black pepper. Pour the dressing over the bean mixture and stir until well-coated. Serve at once or chill until ready to serve. Serves 8 as a main dish over lettuce leaves, 16 as a side dish. *Can also refrigerate beans and corn in their cans for 2 or more hrs. before beginning recipe to "pre-chill".

-Enjoy!
Susan

[karen w]

There was a recipe in June or July '00 (I can't recall which month offhand) for a roasted corn, black bean, and mango salad that looked good, and looked like it would feed a crowd. If you (or anyone else tries it, let me know the results).

[Gail]

For Natasha:

QUESADILLAS FRITAS

Tortilla mixture
1/2 cup shortening or lard
1 1/2 pounds masa
1/2 cup flour
1 teaspoon salt

Suggested fillings
Chorizo, removed from casing, crumbled, fried without added oil, then scrambled with eggs
(Gail note: unless you're lucky enough to be able to get freshly ground, good quality chorizo, the stuff you get prepacked has a lot of gristle and needs major frying, draining and picking through...)
or
Strips of Monterey Jack or Cheddar cheese with strips of green peeled chiles
or
Seasoned, chopped leftover meats or refried beans with cheese

Beat the shortening until light and creamy, mix with masa, flour, and salt, and form into balls the size of a walnut. Put out each between the palms of the hands, making a small tortilla. (Good luck. Masa is tricky to work with, but fun.) Spread filling on tortilla, but not clear to the edge, fold over, pinch edges together and fry in deep hot oil until golden. (Be frugal with filling and be sure those edges sealed or its a messy, messy business.) Drain on absorbent paper and serve hot. This amount should make about 24 turnovers.

(From: Elena's Fiesta Recipes)

[Grace]

I made this a few weeks ago and it was fantastic! I just bought corn at the farmer's market again so I can make this again....definitely a good "side"...

CookWare(tm) from Cooking Light(r)

Fresh Corn-Cilantro Salad

SOURCE: Cooking Light YEAR: June 1998 PAGE: 110

INGREDIENTS FOR 8 SERVINGS:
5 cups fresh corn kernels (about 10 ears)
1-1/2 cups finely chopped onion
1-1/2 cups chopped red bell pepper
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
Olive oil-flavored cooking spray
2/3 cup chopped fresh cilantro
1/4 cup red wine vinegar
2 tablespoons minced shallots
1 tablespoon minced seeded jalapeno pepper
4 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper

INSTRUCTIONS:
1. Combine the first 5 ingredients. Heat a large nonstick skillet coated with
cooking spray over medium-high heat until hot. Add corn mixture, and saute 8
minutes or until corn begins to brown.

2. Combine the chopped cilantro and the remaining ingredients in a jar; cover
the jar tightly, and shake the cilantro mixture vigorously. Combine the corn
mixture and the cilantro mixture; cover salad, and chill. Yield: 8 servings
(serving size: 3/4 cup).

NUTRITIONAL INFORMATION:
CALORIES 130 (26% from fat); FAT 3.7g (sat 0.5g, mono 2g, poly 0.8g); PROTEIN
4.1g; CARB 24.3g; FIBER 4.4g; CHOL 0mg; IRON 1.3mg; SODIUM 93mg; CALC 21mg

My husband liked it warm better than chilled!! I liked it both ways..

[Natasha]

Thanks Gail. This sounds not only good, but fun to make.

[karen]

Shelly,
Your recipe for Corn Cakes with Smoked Cheese sounds wonderful. Would you please post it. I love Mexican food. However, I do live where there are great mom-and-pop resturants (authentic mexican food).
Thanks, Karen

[Pat58]

I did this up impromptu to serve with fajitas. It should multiply easily:

* Exported from MasterCook *

Corn and Black Bean Salad

Recipe By : Pat Brune
Serving Size : 4 Preparation Time :0:00
Categories : Side Salads Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ears corn on cob, whole
4 scallion -- sliced
1 14.5 oz. can black beans -- rinsed and drained
1 orange bell pepper -- seeded and chopped
1/2 tablespoon olive oil
1 tablespoon cumin -- ground
1/2 cup parsley -- chopped
3/4 cup salsa
juice of 1/2 lime
black pepper -- to taste
cayenne -- to taste
4 large Romaine lettuce leaves -- washed

1. Cut corn kernels off of cobs.
2. Spray a non-stick saucepot with olive oil spray, heat over medium and add olive oil.
3. Add scallions and chopped bell pepper, saute until slightly tender.
4. Add corn and cumin, saute until corn kernels begin to brown slightly. Add beans and remaining ingredients, stir well and season to taste.
5. Remove to serving dish. Serve warm or chilled over Romaine lettuce leaves.



[This message has been edited by Pat58 (edited 08-05-2000).]

[Shelly]

Here's the corn cake recipe. When I did this at a party, I did everything except the egg whites ahead of time. Then as guests were arriving, I just whipped up the whites and finished it up. If you don't have a good-sized griddle, (which I don't!) it takes a while to cook them. But they are SOOOO yummy! And not high in fat either. Enjoy! http://www.cookinglight.com/bbs/smile.gif

Exported from MasterCook *

Spicy Corn Cakes with Smoked Cheese & Chilies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Healthy And Hearty
Mexican Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 tbsp olive oil
1/2 medium red onion -- diced (1 cup)
3/4 tsp salt -- divided
3 c corn kernels -- fresh or frozen
1/4 tsp cayenne pepper
3 jalapeno peppers -- seeded and chopped
1 tbsp fresh lemon juice
2 eggs -- separated
1 c ricotta cheese, part skim milk
1/2 c milk, 1% lowfat
1/2 c all-purpose unbleached flour
1 tsp baking powder
2 ounces smoked cheese -- grated (3/4 cup)

In large skillet, heat oil over medium heat; add onion and 1/4 tsp. salt. Saute until soft - about 5 min. Add corn and cayenne; saute 5 min or until corn is just tender. Add chilies and lemon juice to corn mixture, transfer to bowl, and set aside to cool. Beat egg whites until stiff peaks form; reserve. In large bowl, combine egg yolks, ricotta and milk. Stir in flour, baking powder and remaining 1/2 tsp. salt until blended. Add smoked cheese and corn mixture to batter, then gently fold in egg whites. Lightly oil a large skillet and heat over med. heat. In batches, spoon batter onto skillet to make 3-inch cakes. Cook about 3 minutes per side, or until lightly browned. Add more oil as necessary to prevent sticking. Serve warm; salsa optional. Makes 24 3-inch cakes.

- - - - - - - - - - - - - - - - - -

NOTES : Any smoked cheese will work; my favorite is smoked Gouda.

Nutrition info (per corn cake): 65 calories, 2.5 g fat, 8 g carb, 3.4 g protein, 0.6 g fiber

[This message has been edited by Shelly (edited 08-06-2000).]

[lindrusso]

Thanks so much everyone!! Wow, lots of help and responses when I got back online this morning. I'll be looking these over and trying to narrow down the selections - won't be easy!

I even picked up a couple of condiment dishes from Crate & Barrel in Chicago for the sour cream, etc. Now the work begins...

Thanks!

[lorilei]

Originally posted by lorilei:
What about a side of corn & black beans or something similar?

I promised this -- and forgot to deliver. My apologies all around http://www.cookinglight.com/bbs/smile.gif

I found a couple of wonderful recipes in my stores. Hope one of them sounds good enough to serve!

BLACK BEAN & CORN SALAD

1 16-ounce can black beans, rinsed, drained
1 10-ounce package frozen corn, thawed, drained
1 7 1/2-ounce can hearts of palm, drained, cut into
1/4-inch-thick rounds
2 large tomatoes, seeded, diced
1/2 red onion, minced
1/2 cup chopped fresh cilantro
1/4 cup olive oil
3 tablespoons fresh lime juice
1 teaspoon ground coriander

Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)

LO NOTE: This recipe is 90,000 times better with fresh corn! (Just steam slightly and then cool)

Serves 4

___________________________________

3 BEANS w/ CORIANDER
1 pound dried black beans, picked over
1 pound dried white beans, picked over
2 garlic cloves
2 bottled pickled jalapeño chilies, seeded if desired
2 cups loosely packed fresh coriander, rinsed and spun dry
1/3 cup plus 2 tablespoons fresh lemon juice
1/2 cup vegetable oil
1 pound green beans, trimmed and cut into 1-inch pieces

Note: It is important to soak and cook the black beans and the white beans separately because one bean variety can become mushy in the few minutes it takes another to become tender.

In a large saucepan combine the black beans with triple their volume of cold water and in another large saucepan combine the white beans with the same proportion of cold water. Bring the water to a boil and simmer the beans, uncovered, for 2 minutes. Remove the pans from the heat and let the beans soak for 1 hour. Drain each pan of beans separately in a colander. In each pan put 2 1/2 quarts water and stir the black beans into the water in one pan, the white beans into the water in the other. Cook the beans at a bare simmer, testing for doneness every 5 minutes, for 15 to 40 minutes, or until they are just tender but still hold their shape.
Drain the beans and let them cool to warm.

In a blender purée 1 of the garlic cloves, the jalapeños, and 1 cup of the coriander
with 1/3 cup of the lemon juice, 1/4 cup of the oil, and salt to taste, scraping down
the side of the blender, until the dressing is smooth. In a very large bowl toss the
beans with the dressing and let them marinate, covered and chilled, stirring
occasionally, overnight. The salad may be prepared up to this point 1 day in
advance and kept covered and chilled.

In a saucepan of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In the blender purée the remaining garlic clove and the remaining 1 cup coriander with the remaining 2 tablespoons lemon juice, the remaining 1/3 cup oil, and salt to taste, scraping down the side of the blender, until the dressing is smooth. Add the green beans and the dressing to the bowl of dressed beans, toss the salad well, and serve at room temperature.

Serves 10 to 12

NOTE: You can make this recipe with canned beans if you rinse them well -- just skip bean cooking steps and be a bit careful as the canned beans are more delicate.
_________________________________

[lindrusso]

Thanks Lorilei! I was wondering what happened to your recipes, but I know that we all have many things going on besides the CLBB (even if sometimes it looks like I don't!!!). http://www.cookinglight.com/bbs/smile.gif

I think I will give your black bean and corn recipe a try - I was planning on fiddling with some of the other recipes listed above to come up with something quite like what you have listed here. And DEFINITELY with fresh corn - may as well take advantage of the summer veggies around. And I might have to throw in some of that fresh oregano that keeps trying to bloom on me....

[lorilei]

Hurrah! I wasn't too late! http://www.cookinglight.com/bbs/smile.gif

You'll have to let me know how you like the recipe. It's one of my favorite flavor combinations in the summertime!

[Leanne]

If it's not too late - I have 2 rercipes that are favorites among my friends. 1 fresh salsa/avacado recipe & one yellow rice/black bean recipe.

Avacado Salsa:
2 large ripe tomatoes, halved, juice and seeds squeezed out and discarded (I
used 4 small tomatoes)
2 to 3 large jalapenos, stemmed
Juice of 1 lime
2 garlic cloves, peeled
1 teaspoon salt
2 ripe California avocados, pitted, peeled and cut into ¾-inch chunks
1/3 cup finely diced red onion
1/3 cup finely chopped cilantro

In a food processor combine the tomatoes, jalapenos, lime juice, garlic and
salt. Process until fairly smooth. Pour into a bowl and add remaining
ingredients. (You may want to cut down on the jalepenos - the dip can be really hot.)

This next one sounds more difficult than it is.

Mexican Black Bean & Chicken Casserole:
Leave out the chicken if you're doing it as a side. This makes alot.

5 oz bag yellow rice (I used Mahatma)
Cook it with water only.
While that's cooking, sauté
1/2 cup chopped green pepper
1/2 cup chopped white onion
1 1/2 tbsp minced garlic
3 smaller chopped jalepeno peppers
When the onion is clear, add
2 - 14 1/2 oz cans black beans (some are fat free) - drain & rinse
1 - 14 1/2 oz can of diced tomatoes
1 - 14 1/2 oz can 99% fat free chicken broth
1 - 11 oz can Mexican corn (Green Giant)
1 tbsp chili powder
2 tsp cumin
1 tsp cilantro
optional - red pepper flakes for an added kick
Simmer all of the above ingredients together
while cooking .6 lb of boneless chicken breasts.
(I cooked them in the same pan that I sautéed the peppers & onion in.)
Chop the chicken breasts up when cooked.
Add to the simmering mixture:
the chicken
1 cup reduced fat grated sharp cheddar cheese
1 cup mozzarella grated cheese
1/3 cup reduced fat sour cream
Stir together & put in a baking dish.
Heat at 350 degrees for 25-30 minutes.

It serves 6-8 people & is very filling. I served it with a salad.
It would probably be good as a side dish without the chicken breasts.

[Leanne]

Here are 3 other really yummy recipes - these were made at one of my supper clubs that did a mexican theme. I love this rice & this dip.

Texas Caviar Dip

2 Cans Black Eyed Peas - Drained
1 Can Garbanzo Beans - Drained
1 Tomato - Diced
1 Small Onion - Diced
Jalepeno Peppers - Sliced (How Ever Many You Can Handle!)
~8 Scallions Chopped (~1 Bunch)
1 Small Can Sliced Black Olives
1 Small Can Diced Green Chiles
1 Jar Baby Corn
1 Small Bottle Zesty Italian Dressing

Mix all ingredients & chill - overnight is best. Drain Dressing before serving. Serve with tortilla chips.

Baked Spicy Rice

1 Cup Long Grain Rice, Uncooked
2 (10 Ounces) Cans Diced Tomatoes & Green Chiles, Undrained
1 Cup Water
1 Teaspoon Salt
2/3 Cup Pimento Stuffed Olives, Sliced
1/4 Cup Veg. Oil
1/2 Cup Chopped Onion
1 Cup (4 Ounces) Shredded Monterey Jack Cheese

Combine all ingredients in a shallow, greased 2-quart baking dish. Cover and bake at 350° for 45 minutes. Stir well & bake uncovered 15 additional minutes or until liquid is absorbed. Makes 6-8 servings.


Colorful Coleslaw

1 Small Head Cabbage, Shredded (About 2 Pounds)
1 1/2 Cups Frozen Whole Kernel Corn, Thawed
1 Cup Chopped Red Onion
1 Cup Shredded Carrot
1 Cup Chopped Sweet Red Pepper
1/2 Cup Sugar
1/2 Cup White Vinegar
2 1/2 Tablespoons Vegetable Oil
2 Tablespoons Water
1 Teaspoon Celery Seeds
1/4 Teaspoon Ground White Pepper
1/4 Teaspoon Mustard Seeds
Dash Hot Sauce

Combine first 5 ingredients in a large bowl. Toss well and set aside. Combine sugar and next 8 ingredients in a saucepan. Bring to a boil, stirring frequently until sugar completely dissolves. Pour dressing over cabbage mixture and toss gently until all ingredients are coated. Cover and chill at least 2 hours. Toss gently and serve with a slotted spoon. Makes 12 servings.

[bookworm]

While we are on the subject of Mexican food, does anyone have a recipe for refried beans? I just don't like the canned refried beans.

At the restaurant we used to serve a side of black bean and corn relish which sounds like several of the BB salsa recipes except we used some liquid smoke in the recipe.

For appetizers maybe tortilla wraps with a cream cheese and jalapeno filling and dip in salsa.

[Anne]

Hi Bookworm. I usually just cook up a big batch of pinto beans and smash them up. A touch of cumin, garlic, and oregano or basil livens them up a bit with lime and jalepeno optional for more umph. I also really like them with raw onion. I am going to start experimenting with other types of beans though, black beans might work. Traditional refrieds have a lot of lard or other fat.

[Mandy]

My hubby makes really good Margaritas. I think all he does is use equal parts of tequila, triple sec, and limeade, blend it with ice, and ta da! That's one of our favorite drinks.
-Mandy http://www.cookinglight.com/bbs/smile.gif

[Gail]

Ah, Anne... we meet again. I think I'm coming to your house to eat.

With regard to refrieds, yep it's the lard that gives it that flavor and clogs up our arteries. One of my Mexican friends used to boil a green chile in with the beans and add bacon (sorry, CL!) when she mashes 'em. Other unhealthful additions would obviously include (ouch!) chorizo, (eek!) pork, (oof!) or cheese. Kind of sounds like an old Batman rerun, eh?

Black beans (especially Cuban-style) are yummy!

[Ohioan]

Anne, when I cook up my beans to be used for other dishes (e.g., refried beans), I put some slices of onion and a couple of cut up garlic cloves right in the cooking water with the beans from the beginning. That way, they're already carrying a lot of flavor by the time they're softened enough for the next stage of flavoring. In fact, by the time they're done, the onion and garlic have disappeared, cooked right down into the the bean broth, which has mostly evaporated or been absorbed by the beans.

This kind of no-fat flavoring might be a suitable substitute for the lard or sausage, as long as you add enough salt along with the other seasonings and mash a lot of the bean broth into the beans to keep them moist.

Phoebe

[lorilei]

Gail - http://www.cookinglight.com/bbs/smile.gif It's me, requesting a recipe again.

I know you must have a family recipe (or a good one, at least) for Cuban Black Beans.

Care to post one?

[Gail]

Missed that one on the old board? I'm assuming you want the "from scratch" one and not the "how to doctor up canned beans" recipe? I've got a couple. This is the one I use most, although making a sofrito uses a goodly amount of oil. I've got second one, a little more CL friendly, using a method closer to Phoebe's.

Here's my favorite:

FRIJOLES NEGROS

1 pound dried black beans, rinsed in cold water, picked over, and soaked overnight in cold
water to cover by 1 1/2 inches (remove any beans that float to the top)
1 bay leaf
1 medium size green bell pepper, seeded and cut into quarters.

For the Sofrito:

2/3 cups pure Spanish olive oil
3 to 4 cloves garlic, finely chopped
1 large onion, finely chopped
1 medium size green bell pepper, seeded and finely chopped
2 to 3 teaspoons ground cumin
2 tablespoons cider vinegar, optional
1 teaspoon finely chopped seeded aji cachucha (Rocatillo pepper) or green chile, optional

1. The next day, check that the water is still covering the beans by 1 1/2 to 2 inches, and add more water if needed. Pour into a large saucepan, add the bay leaf and green pepper, bring to a boil over high heat, reduce the heat to low, and cook uncovered, until the beans are tender and they have almost cracked open, about 2 hours. Check the beans while they are cooking and if they need more liquid, add some hot water.
2. To prepare the sofrito, in a skillet heat the oil over low heat until it is fragrant, then add the garlic, onion, and bell pepper and cook, stirring, until the onion is transparent, 8 to 10 minutes. Add the cumin, vinegar and Rocatillo pepper and mix well.
3. Add the sofrito to the beans, mix well, and cook over low heat, covered, until the
beans crack open, 30 to 40 minutes. Season to taste and serve.

Makes 8 servings

Note: Depending on the quality and freshness, beans will vary in the amount of cooking time needed and the amount of liquid they will absorb.

[lorilei]

Thank you, Gail!
I'll play with that recipe for a while (well, maybe when it gets a bit cooler outside), and will let you know what I think.

http://www.cookinglight.com/bbs/smile.gif

[lorilei]

Aw, man, Gail. I can't take you anywhere...

[Gail]

Originally posted by lorilei:
Thank you, Gail!
I'll play with that recipe for a while (well, maybe when it gets a bit cooler outside), and will let you know what I think.

http://www.cookinglight.com/bbs/smile.gif

Didn't your mother ever tell you not to play with your food? http://www.cookinglight.com/bbs/biggrin.gif

Sorry. You had that one coming after the pan-handling joke...



[This message has been edited by Gail (edited 08-14-2000).]