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Fast & Easy Dinner: Chicken, Rice, and Black-Bean Salad

partysugar — Tue, 18 Aug 2009 07:50:49 -0700

Who says chicken salad has to involve globs of mayonnaise and chopped celery? This recipe gives the classic salad a Southwestern-style twist.

Cooked shredded chicken is tossed with rice, black beans, tomatoes, jalapeños, and green onions. A quick ground cumin vinaigrette flavors the mixture. For a hearty variation, serve the salad in warmed tortillas sprinkled with cheese.

This salad is also delicious the next day, making it perfect for back-to-school lunches or late Summer picnics. Get the recipe and read more.

Chicken, Rice, and Black-Bean Salad
From Everyday Food

Ingredients

1 cup brown (or white) rice
1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
1 can (15 1/2 ounces) black beans, drained and rinsed
6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced
1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced
1/4 cup white-wine vinegar
3 tablespoons olive oil
1/2 teaspoon ground cumin
Coarse salt and ground pepper
4 scallions, thinly sliced

Directions

Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.
Meanwhile place cooled rice in a large bowl; add chicken, beans, tomatoes, scallions, jalapeno, vinegar, oil, and cumin. Season with salt and pepper; toss to combine.
Serve immediately, or refrigerate, covered, up to 1 day.

Serves 4.

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Definition: Corn Smut

YumSugar — Fri, 14 Aug 2009 13:00:27 -0700

Also known as Mexican corn truffle, maize mushroom, huitlacoche, and cuitlacoche, corn smut is a gray fungus that attacks ears of corn, causing kernels to swell dramatically in size.

Farmers view the growth as a plague that destroys corn crops, but in Mexico, corn smut has been a prized delicacy for centuries, dating back to the time of the Aztecs. Huitlacoche commands high prices for its earthy, smoky flavor, which is often described as a cross between that of mushrooms and corn.

Corn smut is sold canned, frozen, or fresh during corn harvest and is used to enhance everything from soups and stews to sautés and quesadillas.

Spice Up Your Summer With Chili-Rubbed Pork Tenderloin

YumSugar — Sat, 06 Jun 2009 08:00:01 -0700

It's a week into June, but judging by the number of San Franciscans huddled up in coats, you'd never have known it. Since it was too cold to be grilling and chilling outside, I opted for another meat-centric meal inspired by the fiery flavors of Southwestern cuisine.

This recipe calls for baby carrots and red jalapeños, but I didn't want to waste any of the resources I already had on hand, so I used conventional carrots and green jalapeños instead. Whatever ingredients you use, the end result is full of complex flavors. To make this for dinner, read more.

Spice-Rubbed Pork Tenderloin With Roasted Carrots
Adapted from Bon Appétit

Ingredients

Carrots:
2 pounds carrots, peeled, trimmed
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 tablespoon butter, diced
2 garlic cloves, thinly sliced
1 small jalapeño, seeded, coarsely chopped
1 teaspoon honey
1/2 teaspoon ancho chile powder
1/2 teaspoon ground cumin
1/4 teaspoon coarse kosher salt
Pork:
2 1- to 1-1/4-pound pork tenderloins
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 teaspoon smoked paprika
1 teaspoon coarse kosher salt
1 tablespoon extra-virgin olive oil

Directions

Prepare carrots

Prepare pork: Preheat oven to 400°F. Roast carrot mixture covered until just tender, about 30 minutes.
Meanwhile, arrange pork tenderloins on another rimmed baking sheet. Stir oregano, cumin, chile powder, smoked paprika, and 1 teaspoon coarse salt in small bowl; rub mixture all over tenderloins. Heat oil in heavy large nonstick skillet over medium-high heat. Add pork to skillet and cook until browned on all sides, about 5 minutes. Return to rimmed baking sheet.
Remove foil from carrots. Nestle pork among carrots on baking sheet, arranging carrots in single layer around pork. Roast uncovered until instant-read thermometer inserted into center of pork registers 145°F, stirring carrots occasionally if beginning to caramelize, about 18 minutes. Let rest 5 to 10 minutes.
Transfer pork to work surface. Cut crosswise into 1/2-inch-thick slices. Arrange carrots on platter. Top with pork slices, drizzling any pan juices over.

Serves 6.

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Test Your Tex-Mex Fun Facts!

YumSugar — Wed, 18 Mar 2009 05:50:14 -0700

One of my favorite cuisines of all time is Tex-Mex, and I'm sad to report that Matt Martinez, Jr., the "King of Tex-Mex," died last Friday. Martinez, owner of several notable Texas Tex-Mex restaurants, was one of the first pioneers to embrace the term. Insulted by critics who denounced Americanized Mexican food, Martinez abandoned claim to anything Mexican, calling it Tex-Mex instead.

To honor the legacy Martinez has left behind, I thought I'd put together a quiz about Tex-Mex cuisine. How much do you know? There's only one way to find out!

Source

Take the quiz

Sunday BBQ: Pork and Apple Kebabs

YumSugar — Sun, 17 Aug 2008 06:00:20 -0700

This no-fuss meal is a simple marriage of sweet (fruit jam), savory (pork tenderloin), and tart (green apple) flavor profiles.

The crisp apple also provides a great contrast to the heartiness of the pork. As with last week's Sunday BBQ dinner, any extra barbecue glaze makes a great dressing for grilled vegetables on the side.

To get grilling, read more.

Barbecued Pork and Apple Kebabs
From Everyday Food

Ingredients

1/2 cup apricot jam
2 tablespoons cider vinegar
1 tablespoon tomato paste
2 tablespoons olive oil, plus more for grill
Coarse salt and ground pepper
1 1/2 pounds (about 1 1/2 inches each) pork tenderloin, halved lengthwise and cut into 16 cubes
1 medium red onion, cut into 8 wedges
1 Granny Smith apple, peeled and cut into 8 wedges

Directions

Heat grill to medium-high.
In a large bowl, combine jam, vinegar, tomato paste, and 1 tablespoon oil. Season with salt and pepper. Set aside.
Assemble 4 long skewers, alternating 4 pork cubes with 2 onion wedges and 2 apple wedges on each, beginning with pork and ending with apple. Roll skewers in remaining tablespoon oil. Season with salt and pepper.
Lightly oil grates. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible, 6 to 8 minutes.
Open grill; baste skewers with some sauce, and cook, turning skewers and basting occasionally with more sauce, until pork is no longer pink in the center and is nicely glazed, 4 to 8 minutes more.

Makes 4 skewers.

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Reader Recipe: Southwestern Stuffed Acorn Squash

partysugar — Fri, 19 Oct 2007 16:15:41 -0700

If you are interested in experimenting with a new type of Fall ingredient, why not try acorn squash? That's what TeamSugar reader llendril did recently. She expertly stuffed the squash with a scrumptious mixture of chicken sausage, black beans, onions, and peppers. The final result was a delicious and divine meal with a gorgeous presentation. These stuffed squash would be a wonderful impromptu dinner party dish! To see how she made them, read more

Southwestern Stuffed Acorn Squash
From reader llendril

My love affair with all things Autumn continues.
Well, all things Autumn save for the clothing. I am at a complete loss when it comes to dressing for cooler weather - and I'm afraid to imagine what will happen come wintertime. I was out shopping today, moseying through stores filled with sweaters and coats and scarves (oh my!). The only thing I could think to do? Head to the back, to the sale racks, to the tank tops. I bought a tank top today. It should really do me well, oh, six months from now.

But you are probably here to read about food. So I will get to that now.
I am at least adapting well to the changing of seasons as far as the kitchen is concerned. This time around, I decided to try acorn squash - a variety I have never eaten before.

Southwestern Stuffed Acorn Squash
Adapted from Eating Well magazine, October 2007

1 acorn squash
2 ounces chicken sausage, sweet Italian style
1/3 small onion, chopped
1/4 medium red bell pepper, chopped
1 small clove garlic, minced
1/2 tablespoon chili powder
1/2 teaspoon ground cumin
2/3 cup chopped cherry tomatoes
5 ounces canned black beans, rinsed
pinch of salt
1/3 cup shredded light jarlsberg

1) preheat oven to 375°. Lightly coat a baking sheet with cooking spray
2) cut squash in half horizontally. scoop out and discard seeds. place squash cut-side down on baking sheet and bake in oven for about 45 minutes, until tender
3) meanwhile, coat a skillet with cooking spray. heat over medium heat
4) add sausage and cook about 3 to 5 minutes, breaking up with a wooden spoon
5) add onion and bell pepper. cook, stirring often, about 3 to 5 minutes
6) stir in garlic, chili powder, and cumin. cook about 30 seconds
7) stir in tomatoes, beans, and salt
8 ) cover, reduce heat, and simmer about 10 to 12 minutes, until tomatoes are broken down
9) remove squash from oven and reduce oven temperature to 325°
10) fill squash halves with sausage mixture. top with cheese. place on baking sheet (cut-side up) and bake until filling is heated and cheese melts, about 10 minutes

I had a really good feeling about this recipe. I knew that I would love it, and it certainly did not disappoint. The sweetness of the squash married quite well with the slight spiciness of the filling (the original recipe calls for hot sauce, which I omitted). The entire dish felt warm and hearty - very comforting, in that respect - and yet is still quite good for you. I love cooking with black beans (and that love only intensified once they made the list of eight foods you should eat every day) and this was a fantastic way to combine them with the very autumn-y squash. Not much else to say about this one except for it's delicious. enjoy! and I look forward to blogging about more fall-inspired recipes soon!

Fast & Easy Dinner: Southwestern Chicken Pileup

partysugar — Wed, 18 Jul 2007 06:21:38 -0700

This delicious meal is no good for a date - the name alone implies that things may get messy. Not only is it a pileup of ingredients, but it's a mix-mash of classic dishes. What do you get when you combine pizza, nachos, pita chips and dip with seasoned chicken breasts?? Why a southwestern chicken pileup of course! This dinner comes together quickly with the help of your grill, the oven, and store bought red pepper hummus. Perfect for calming the stress of a midweek meltdown, pair with a cold beer or chilled glass of rose. Enjoy this healthy, filling, flavor-bursting treat tonight. Just read more

Southwestern Chicken Pileup
From The Nest

1 teaspoon salt-free Mexican or Southwest seasoning
1/4 teaspoon garlic powder
1 small (1/4 pound) boneless, skinless chicken breast, trimmed visible fat
1 whole-wheat pita (6 1/2" diameter)
2 tablespoons hummus, preferably red-pepper flavor
2 tablespoons no-salt-added canned black beans, drained
Several red onion strips
Several red bell pepper strips
2 tablespoons chopped tomato
2 tablespoons chopped fresh cilantro leaves
2 tablespoons finely shredded Light Cheddar Cheese
4 teaspoons guacamole or fat-free sour cream (optional)

Preheat the oven to 450°F. Preheat a grill to high heat.
Sprinkle the seasoning and garlic powder evenly over the chicken. Place the chicken on the grill rack. Reduce the heat to medium. (If it is not possible to reduce the heat, cook the chicken away from direct heat.) Grill for 3 to 5 minutes per side, or until no longer pink and the juices run clear. Transfer to a cutting board and let stand for 5 minutes. Chop the chicken into bite-sized pieces. Set aside.
Meanwhile, place the pita on the grill rack. Cook for 1 to 2 minutes per side, or until lightly toasted.
Place the pita on a nonstick baking sheet. Spread evenly with the hummus.
Top evenly in layers with the beans, the reserved chicken, onion, red pepper, tomato, cilantro, and cheese.
Bake for 6 to 8 minutes, or until the cheese is melted. Let stand for 5 minutes.
Transfer to a serving plate. Slice into 4 wedges. Top each wedge with a teaspoon of guacamole or sour cream, if desired.

Serves 1.

Per Serving: 356 calories, 38 g protein, 38 g carbohydrates, 6g fat (1 g saturated), 68 mg cholesterol, 8 g fiber, 489 mg sodium

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Reader Recipe: Southwestern Chicken Chili

YumSugar — Fri, 02 May 2008 16:00:35 -0700

Although chili season is coming to a close - it's generally a Winter dish - I thought this Southwestern Chicken Chili that TeamSugar member MotoLinz posted looked too good to pass up. She gets a lot of help from canned ingredients, not to mention a beer, but the whole thing looks like a great dinner. It simmers for four hours - you want those flavors to mix - although the actual recipe can come together in about an hour. To make a batch of this delicious chili tonight, get the recipe and read more.

Submitted by TeamSugar member MotoLinz

Southwestern Chicken Chili
Chef Moto's Test Kitchen

I know we're coming out of chili season, but I posted this a year or so ago and have revised it a tiny bit. For me, this is a 4-hour chili. You can reduce it to about an hour or so if you use less beer or like your chili a bit less thick. But, the longer it cooks, the better it is. Spice is variable, too. I make mine pretty hot, and since I don't measure, the amounts for the spices are best-guess approximations of what I use.

Ingredients

- 1.75 lbs. chicken breast, cubed
- 16 oz. jar Pace Salsa (Medium)
- 1 beer (I use Yuengling or Corona, but it really doesn't matter)
- 3 limes
- 1 cup cilantro, chopped
- 1/2 cup Smoked Chipotle Tabasco
- 1 Tbs. ground chipotle
- 1 Tbs. chili powder
- 2 tsp. cayenne pepper
- 1 can Bush's Chili Magic (Mild)
- 1 can black beans, drained and rinsed
- 1 can whole kernel corn, drained and rinsed
- shredded cheese, if you please

Directions
1) Mix cubed chicken, Smoked Chipotle Tabasco, ground chipotle, and juice from 1 lime in a large pot and cook chicken thoroughly
2) Add beer, cayenne pepper, and chili powder, and stir well
3) Add salsa, 3/4 of the chopped cilantro, and juice from 1 lime, and stir well
4) Lower heat and allow to simmer until reduced (less or more, depending on the thickness you desire), stirring occasionally
5) When reduced sufficiently, add Chili Magic, black beans, and corn
6) Stir well and allow to cook for half an hour
7) Remove from heat and garnish with remaining cilantro
Serve with shredded cheese, crackers and/or tortilla chips, and lime slices

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Fast & Easy Dinner: Southwestern Pumpkin Burgers

partysugar — Thu, 01 Nov 2007 10:01:11 -0700

I'm not much of a burger fan, but these deconstructed pumpkin burgers look totally delicious. Pumpkin puree is mixed with sautéed onions, peppers, and corn for a mixture that is healthy and filling. The classic hamburger bun is replaced with a flour tortilla that gives this meal a scrumptious Southwestern flavor. Topped with crisp lettuce and chunky tomato salsa, these burgers make a delicious dinner for an impromptu party. Pair with a cool guacamole and crunchy chips and call it a meal! To make them for dinner tonight, read more

Southwestern Pumpkin Burgers
From Eating Well

6 teaspoons extra-virgin olive oil, divided
1 medium onion, chopped
1/2 cup finely chopped red or green bell pepper
1/2 cup fresh or frozen corn
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup canned unseasoned pumpkin puree
1/2 cup shredded Monterey Jack or Cheddar cheese
1/2 cup toasted wheat germ
1/2 cup fine dry breadcrumbs
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
Freshly ground pepper to taste
6 8-inch flour tortillas (soft-taco size)
2 cups shredded lettuce
Fresh tomato salsa

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder and cumin; cook, stirring, until fragrant, about 2 minutes more. Transfer to a large bowl. Let cool a few minutes.
Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well.
With dampened hands, form the vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
Preheat oven to 325°F.
Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.)
Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning.
Wrap the patties in tortillas and serve immediately, garnished with lettuce and tomato salsa, if desired.

Serves 6.

NUTRITION INFORMATION: Per serving: 331 calories; 13 g total fat (3 g sat, 6 g mono); 8 mg cholesterol; 45 g carbohydrate; 12 g protein; 4 g fiber; 587 mg sodium; 407 mg potassium.
Nutrition bonus: Vitamin A (100% daily value), Vitamin C (45% dv), Folate 34% dv), Selenium (30% dv), Calcium & Iron (20% dv), Magnesium & Zinc (16% dv).

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Come Party With Me: Oktoberfest - Dessert

partysugar — Wed, 16 Sep 2009 10:30:38 -0700

The Black Forest is a wooded region in Southwestern Germany. It's from this area that Black Forest ham and Black Forest cake originated. Traditionally the confection consists of layers of chocolate cake, kirsch, and sour cherries, but this recipe uses those ingredients to make crumb bars.

At an event like Oktoberfest, where lots of beer may be consumed, it's nice not to worry about cutting and plating a cake. These super chocolatey portable bars can be set out at the start of the party, and guests can enjoy them at their leisure without utensils. For the make-in-advance recipe, please keep reading.