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Tag Archives: mexican

Holy Guacamole!

28 Thursday Apr 2016

Posted by Keebug in Appetizers and Dips, Uncategorized

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Tags

avocado, dips, guacamole, mexican, tex mex, vegan, vegetarian

I’ve just recently returned from an amazingly relaxing vacation in Cancun, Mexico where in only 8 short days I was able to accomplish several things:

  1. Get an amazing tan.
  2. Drink several gallons of tequila.
  3. Read 6 novels by the pool.
  4. Eat enough guacamole to feed a small 3rd world country.

Upon my return I’ve really let my reading habits go back to shit, however, I’m determined to keep my tan, tequila-drinking stamina, and new-found guacamole habit at their heightened levels.  I’m an achiever.

Guacamole is one of those things that’s super simple to make…it’s really all about finding the best ingredients.  First and foremost, the perfectly ripe avocado.

My proven method is to squeeze every avocado in the store until I’ve either found the ones I guess are perfect (just enough give) or ruin the entire bunch for all the other shoppers.  But, apparently, there are more foolproof methods.  The Kitchn Blog suggests checking under the stem to see if the fruit is ripe and perfect.  While another touch-and-go method I’ve used in the past is to simply buy them unripened (too hard to the touch) and put them in a brown paper bag overnight with the top rolled closed and the next day–Viola Davis!–they’re perfectly ripe and ready to use.  Great guacamole really does come from using the perfectly ripened, creamiest avocados you can find though…so do your best.

The ingredients:

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  • 3 ripe avocados
  • 1 lime
  • 1/4 red onion
  • 1 small tomato
  • 1 handful of cilantro
  • 1 garlic clove
  • salt
  • crushed red pepper flakes

Half your three avocados.  Remove the seeds.  Score the avocados into large squares with a paring knife and scoop the sections into a medium sized mixing bowl.

Zest the lime and add the zest to the bowl.  Now coat the avocado with the juice of the lime and add about 1/2 teaspoon each of salt and red pepper flakes.  Stir to coat.

Next, finely mince about 2 tablespoons of cilantro and add that in.  Finely dice the small tomato and squeeze out the majority of the juice before adding it to the bowl.

Now just finely mince 1 clove of garlic and about 1/4 cup of red onion and add that in, as well.

Just mix all that together, mashing some of the larger avocado pieces and leaving some whole for chunkiness, taste it to be sure it’s spicy or salty enough for your tastes, and enjoy (with or without tequila).  Ole’!

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Turkey and Chicken Chili Verde with Garbanzos and Hominy

26 Saturday Mar 2016

Posted by Keebug in Soups

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Tags

Chick peas, chicken, chili, chili verde, cilantro, cumin, garbanzo beans, hominy, mexican, turkey, weight watchers

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I cannot say enough about this high protein, low fat chili verde. It’s a recipe invention that came from a desire to figure out what the fuck a tomatillo was. I can say proudly today that I’ve made the tomatillo my bitch. And I’m going to share with you now how to make tomatillos your bitch, too.  Here’s how:

The ingredients:

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  • 1 lb. ground turkey
  • 1 lb. chicken breast
  • 1 can great northern beans
  • 1 can garbanzo beans
  • 1 can white hominy
  • 1 small can chopped green chilis
  • 1 1/2 lbs. fresh tomatillos
  • 3 cups chicken stock
  • 1 yellow onion
  • 2 fresh jalapeños
  • 1 bell pepper
  • 5 toes garlic
  • 1 bunch cilantro
  • 1 lime, quartered
  • cayenne pepper
  • red pepper flakes
  • salt
  • sazon goya (without the red color)
  • garlic powder
  • hot chili powder
  • cumin
  • oregano
  • coriander

First things first, chop your chicken into bite size pieces and add to a large pot to cook with ground turkey.

You have to season at this stage to give the meat plenty of flavor. So it’s now that I add 2 packets of Sazon (Hispanic food aisle, it makes Mexcan style dishes taste more Mexican), a 1/2 tablespoon each of salt and oregano and hot chili powder, 1 teaspoon each of cayenne, coriander, garlic powder and red pepper flakes, and a tablespoon of cumin.  Stir that all in and cook the meat through.

While your meat is cooking, get ready to handle up on those tomatillos. Essentially, you’re about to make a salsa verde. Break out your food processor. It’s gonna be easy. Promise.

Tomatillos come wrapped in their own little papery skin.  You have to peel that skin off, then give them a good rinse to wash off the sort of sticky film that lies underneath. After that, simply quarter them up and toss them into your cuisinart.

To the mixer you’ll now add a big handful of fresh cilantro, 5 toes of garlic, and two whole fresh jalapeños…seeds and all. Too hot for you? Take the seeds out then, pussy.

Now give that goodness a whirl until it’s all puréed.  Set it aside.

Chop up one yellow onion and one bell pepper into a small dice and add that to the cooking meat.  Open your small can of chopped green chilies and add those, too. Cook over medium heat for about 5 minutes.

Now add your puréed salsa verde to the pot and toss in a couple-few bay leaves.

Now rinse and drain your beans. I really like using this mix of great northerns, garbanzos, and white hominy. The different textures and flavors are perfect for this chili. Add the rinsed and drained beans and hominy to the pot.

Give the pot a big stir and add three cups of chicken stock and a quartered lime (squeeze in the juice then just drop the lime right in). Bring the pot to a simmer and cook over medium heat for about 25 minutes.

Now serve yourself up a steaming bowl of chili, add a dollop of sour cream and garnish with some fresh cilantro. Enjoy your fiesta!

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