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Wednesday, May 30, 2012

Paradise Found in Pineapple Guacamole

Pineapple Black Bean Guacamole

Want a fresh treat that tastes like paradise?  This guacamole is it!  With a tropical twist of pineapple added, you'll be singing holy guacamole!  

Pineapple Black Bean Guacamole
2 medium avocados, halved, seeded and peeled
1/4 cup salsa verde
1/2 cup finely chopped fresh or canned pineapple
1/2 cup black beans, drained and rinsed
1 fresh jalapeno pepper, seeded and minced*
2 T finely chopped red onion
2 T chopped fresh cilantro
1 T minced garlic
1-2 T lime juice to taste
1/4 t ground cumin
salt and pepper to taste
1/4 cup Cojita cheese, crumbled

In a large bowl mash avocados.  Stir in salsa verde until combined.  Add pineapple, beans, jalapeno, onion, cilantro, lime juice, cumin, salt and pepper, and stir.  Cover and chill 2 hours.  Sprinkle with crumbled cheese.  Serve on warmed tostadas or with tortilla chips.  *Use kitchen gloves and eye protection when handling jalapeno seeds to avoid burns. 

Salsa Verde Ingredients

Now this is where it gets really fresh:  Make your own salsa verde with tomatillos, poblanos, cilantro and more!  Don't use the canned stuff.  It is easy to do and your taste buds will thank you!

Salsa Verde
2 poblano peppers
4 tomatillos, quartered
2 avocados, halved, seeded and peeled
2 cloves garlic, minced
1 lime, juiced
1/4 bunch cilantro, leaves only
1 T white vinegar
Pinch of salt and fresh cracked black pepper

Put poblano peppers under preheated broiler on a sheet pan.  Cook for 8 minutes, turning every 2 minutes until skin is charred.  Remove from broiler and allow to cool for 10 minutes until skin separates from the flesh.  Core, seed and peel the charred skin from the peppers.  Place in food processor.

 Add tomatillos, avocados, garlic, lime juice, cilantro, vinegar and seasonings to the peppers.  Pulse until salsa is smooth.
Salsa Verde

Pineapple Guacamole Tostada with Fruit Salad and Black Beans

Tuesday, January 31, 2012

Super Appetizer, Sans Bowl

Need a Super appetizer for that football-centric party a few Americans might be planning for Sunday?  Want something beyond the ordinary dips and chips served in a Bowl?  How about these sensational Chicken Jalapeno Poppers for a taste that will feed those with Giant appetites and people who declare themselves Patriots?  Serve these and your guests will cheer, declaring YOU the victor in the kitchen!

Chicken Tenders, Pepper Jack, Jalapenos and Bacon

Chicken Jalapeno Popper Recipe

1 package of Chicken Tenders
1 package thick-cut bacon
6 oz. package slice Pepper Jack cheese
40-50 pickled jalapeno slices
20-30 wooden toothpicks

Line a jelly roll pan with foil and place a baking rack on top, allowing bacon fat to drip off poppers.  Preheat oven to 425 degrees.   Place chicken tenders in a ziplock bag.  Pound with the flat side of a meat tenderizing mallet until tenders are slightly flattened.  Cut each tender in half.

Cut the package of bacon in half horizontally.

Prepare Pepper Jack cheese by stacking two slices together, and cutting into 1" x  2" pieces (each stacked slice should yield 6 parts).

Place one piece of bacon on work surface. 

Top with a piece of chicken.

Stack with Pepper Jack and 2 jalapenos.

Wrap in bacon and secure with toothpick.  Place in oven.  Bake for 20-25 minutes or until bacon browns and crisps.  Turn poppers over and bake 5-7 minutes more until bottom side browns.  Serve warm.

Kitchen Victory!  YAY, you!