Mexican Black Beans

 A great side dish to any Mexican entree.

Gather ingredients.

Heat oil in saucepan over medium-high heat. Add chopped garlic, jalapeno, cumin and saute for 30 seconds.

Add beans and broth and cook for 5 minutes, stirring occasionally.

Coarsely mash beans with potato masher and continue to boil for about 15 minutes, stirring frequently.

Add the juice of 1 lime and the chopped cilantro.

Transfer to a bowl and top with a mild cheese (Montery Jack or Marble work best).

















Mexican Black Beans

1 tablespoon olive oil
4 cloves of garlic, finely chopped
1 jalapeno pepper, seeded and chopped
1/2 teaspoon of ground cumin
2 cans of black beans , rinsed and drained
1 can of chicken broth
1 fresh lime
Chopped cilantro
1/2 cup cheese


Heat oil in saucepan over medium-high heat. Add chopped garlic, jalapeno, cumin and saute for 30 seconds.

Add beans and broth and cook for 5 minutes, stirring occasionally.

Coarsely mash beans with potato masher and continue to boil for about 15 minutes, stirring frequently.

Add the juice of 1 lime and the chopped cilantro.
Transfer to a bowl and top with a mild cheese (Montery Jack or Marble work best).

Guacamole

This side can be used to top tacos, enchiladas, fajitas, etc or a bowl of tortilla chips accompanied by a cold beer.

Gather your ingredients, a cutting board, a sharp knife, spoon and a fork.

Cut avocados in half, remove pit and spoon avocado into a mixing bowl.

Finely chop one half of a small Spanish onion or 1/4 of a large one.

Finely chop one small or 1/2 of a large tomato.

Mince garlic.

Finely chop ribbed and seeded jalapeno pepper.

Chop cilantro.

Using the fork mash all ingredients to desired consistency adding the juice of one fresh lime and salt to taste.














Guacamole

3 avocados
2 cloves of garlic
1 lime
1 small or 1/2 of a large tomato
Chopped cilantro
1 jalapeno pepper
salt

Gather your ingredients, a cutting board, a sharp knife, spoon and a fork.
Cut avocados in half, remove pit and spoon avocado into a mixing bowl.

Finely chop one small or 1/2 of a large tomato.
Finely chop one half of a small Spanish onion or 1/4 of a large one.
Mince garlic.
Finely chop ribbed and seeded jalapeno pepper.
Chop cilantro.
Using the fork mash all ingredients to desired consistency adding the juice of one fresh lime and salt to taste.

Pico de Gallo

Tangy and refreshing condiment for any Mexican inspired dish.

Finely chop sweet Spanish onion.

 Finely chop plum tomatoes.

Finely chop Jalapeno pepper (remove the ribs and seeds).

Add chopped cilantro and add along with juice from fresh lime and salt to taste.

Mix well and let sit for a couple hours in the fridge.

Serve as a side with your favorite dishes. (Fish tacos shown in picture, all recipes can be found in this Spice of life blog!).















Pico de Gallo

4 ripe plum tomatoes
1 Spanish onion
1/2 cup cilantro leaves (or more to taste)
2-3 jalapeno peppers , seeded and finely chopped
1 lime
Salt to taste

Finely chop sweet Spanish onion.
Finely chop plum tomatoes.
Finely chop Jalapeno pepper (remove the ribs and seeds).
Add chopped cilantro and add along with juice from fresh lime and salt to taste.
Mix well and let sit for a couple hours in the fridge.

Homemade Flour Tortillas

These homemade tortillas are much better then store bought and very easy to make at home.

Start by gathering a few simple ingredients:

All-purpose flour, salt, baking powder, cold butter and hot water.

Sift then whisk the flour, salt and baking powder together in a large mixing bowl. Add the butter and mix in with your fingers until it all breaks down and is evenly distributed through the flour. Add the water and mix until the dough comes together.

Like this.

Place on a lightly floured surface and knead a few times until smooth and elastic.

Divide the dough into equal pieces and using a well floured rolling pin roll into a think tortilla round. To do this, roll the dough flat and with each roll turn the dough 90 degrees and roll again. Repeat this until the dough is very thin.

You are looking for thickness of a dime.

Heat a non stick pan on high, turn on your range fans cause this may smoke a little bit. Cook tortilla until it bubbles and turns golden brown, about 30-60 seconds a side. Use a spatula to check underside. Flip and repeat.

Place the tortillas on a plate and cover with a wet towel.

Serve with your favorite sides. I prefer Pan Seared Chick Fish with Mexican black beans, Guacamole and Pico de Gallo.

(recipes for items in bold can be found on this blog).















Homemade Flour Tortillas

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons cold butter
1 1/2 cups hot water

Start by gathering a few simple ingredients:

All-purpose flour, salt, baking powder, butter and hot water.

 Sift then whisk the flour, salt and baking powder together in a large mixing bowl. Add the butter and mix in with your fingers until it all breaks down and is evenly distributed through the flour. Add the water and mix until the dough comes together.

 Place on a lightly floured surface and knead a few times until smooth and elastic.

Divide the dough into equal pieces and using a well floured rolling pin roll into a think tortilla round. To do this, roll the dough flat and with each roll turn the dough 90 degrees and roll again. Repeat this until the dough is very thin. You are looking for thickness of a dime.

 Heat a non stick pan on high, turn on your range fans cause this may smoke a little bit. Cook tortilla until it bubbles and turns golden brown, about 30-60 seconds a side. Use a spatula to check underside. Flip and repeat.

 Place the tortillas on a plate and cover with a wet towel.

Chicken Parmigiana

This classic dish is a lot easier then people think and can be made any night of the week with a very simple ingredients.

Wash your meat thoroughly and using a rolling pin or mallet flatten your chicken breast uniformly until the thickness is 1/4 inch, this can be done in between pieces of wax paper or plastic wrap.

Season your chicken with 1 tbsp Oregano , 1 tsp Garlic powder salt and pepper to taste and 1 tsp olive oil. Let sit in refrigerator for 4 hrs.

Form as assembly line starting with the seasoned chicken , then flour , eggs , bread crumbs and finally a plate to stage the breaded chicken. Dredge the chicken into the flour and then submerge in eggs , place the chicken into the breadcrumbs and ensure they are completely coated.

Repeat until all your chicken is breaded.

Fry the chicken in 1/2 inch frying oil until golden brown and place in paper towel lined dish.

Place the chicken on a baking tray and cover with Marinara sauce and Parmesan cheese and place in oven on broil until cheese turns brown. Keep a very close eye during this process!!! 

Garnish with parsley and Voila !

Chicken Parmigiana

4 chicken breasts
1 Tbsp Oregano
1 Tsp Garlic powder
1 Tsp Olive oil
Salt
Pepper 
1 1/2 cups all purpose flour
1 Container Bread crumbs
3 Eggs (beaten)
Crisco oil
Marinara sauce
Parmesan cheese
Parsley to garnish
 

Wash your meat thoroughly and using a rolling pin or mallet flatten your chicken breast uniformly until the thickness is 1/4 inch, this can be done in between pieces of wax paper or plastic wrap.

Season your chicken with 1 tbsp Oregano , 1 tsp Garlic powder salt and pepper to taste and 1 tsp olive oil. Let sit in refrigerator for 4 hrs.

Form as assembly line starting with the seasoned chicken , then flour , eggs , bread crumbs and finally a plate to stage the breaded chicken. Dredge the chicken into the flour and then submerge in eggs , place the chicken into the breadcrumbs and ensure they are completely coated. Repeat until all your chicken is breaded.

Fry the chicken in 1/2 inch frying oil until golden brown and place in paper towel lined dish 

Place the chicken on a baking tray and cover with Marinara sauce and Parmesan cheese and place in oven on broil until cheese turns brown. Keep a very close eye during this process!!!

Mussels in White Wine

This extremely simple dish is light , elegant and savory and one of my girlfriends favorite dishes. 

Clean 3 pounds of mussels , removing and beards and rinse under cold water. Give the mussels a couple of hard shakes , this should cause the mussels to close. If any mussels do not close tap them on the counter or with a knife edge. Discard any mussels that do not open.

Chop onions, tomato and garlic and reserve on a plate.

Chop fresh parsley and green onion and set aside.

Heat olive oil in a pan on High and add garlic, red pepper flakes and black pepper.














Add chopped tomato and onions.

Add the white wine and let simmer for 5 minutes or until the liquid is almost gone.

Add mussels , parsley and green onion and wine.
Stir and cover for 5 minutes.

After 5 minutes stir the pot again (mussels should be open) cover again for a couple minutes.

Toss the pan into a large serving dish and enjoy !!

Best served with fresh garlic bread and more wine of course.














Mussels in White Wine

3 lbs of fresh mussels
2 cups of wine , divided into 1 cup servings
2 plum tomatoes
2 small onions
1 bunch fresh parsley
4 green onions
4 cloves of fresh garlic
1 tsp red pepper flakes (or to your own taste)
1 tsp fresh ground pepper


Clean 3 pounds of mussels , removing and beards and rinse under cold water. Give the mussels a couple of hard shakes , this should cause the mussels to close. If any mussels do not close tap them on the counter or with a knife edge. Discard any mussels that do not open.

Chop onions, tomato and garlic and reserve on a plate.

Chop fresh parsley and green onion and set aside.

Heat olive oil in a pan on High and add garlic, red pepper flakes and black pepper.

Add chopped tomato and onions.

Add mussels , parsley and green onion and wine.
Stir and cover for 5 minutes.

After 5 minutes stir the pot again (mussels should be open) cover again for a couple minutes.


Toss the pan into a large serving dish and enjoy !!

Best served with fresh garlic bread and more wine of course.