Category Archives: recipes

Margarita Grilled Chicken

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I whacked together this recipe as a marinade/glaze for grilled chicken. I was looking for something that would caramelize well over high heat, with a savory tang and residual sweetness. This particular recipe wants for cilantro, but I was fresh out that day.

  • 2 tbsp. mesquite honey
  • 1 tbsp gold tequilla
  • 1 tbsp triple sec
  • 1 tbsp sweetened lime juice
  • 1 tbsp olive oil
  • 1 tbsp Cilantro (subst. oregano)
  • 1 tbsp parsely
  • 1 tsp sage
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • dash salt
  • dash black pepper
  • dash jalapeño hot sauc

Yields about 3/4 cup marinade, enough to coat 2 boneless chicken breasts.  reserve portion of marinade for glaze, enough to brush on chicken.  Marinate 1-2 hours, grill 5 minutes per side over medium heat. Finish, brushing on glaze, and grill over direct heat 2 minutes per side until caramelized.  Serve over yellow rice with capers and red pepper.

 

Red curry veggie dip

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This is a fairly peppy, creamy vegetable dip.  It was too hot for my palate, so I cut it in half with 6 oz of reduced fat sour cream.  I would probably halve the pepper measures on future batches.

  • 3/4 c yogurt, plain, drained
  • 2 tsp curry powder (red? green?)
  • 1 tsp lemon juice
  • 1/2 tsp oil
  • 1/4 tsp black pepper
  • 1/8 tsp hot sauce
  • 1 clove garlic, minced

Allow to stand 30 minutes before serving.

Chipotle Barbecue Sauce

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I am still trying to perfect my barbecue sauce recipe.  I have a particular flavor and consistency in mind.  Unfortunately, this one is still wide of the mark, but it’s an excellent mix of tangy, spicy and smoky.  A worthy effort, and worth sharing.

  • 2 cans tomato paste, 6 oz ea
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/2 cup lemon juice
  • 1/4 cup Worcestershire sauce
  • 2 tbsp soy sauce
  • 2 tbsp Texas Barbecue Rub
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tsp dry mustard
  • 1 tsp chipotle powder (could go lighter)
  • 1 tsp liquid smoke

Combine ingredients in a small sauce pan, stir over low heat until blended. May be bottled and stored refrigerated for 6 months.  Yields 32 oz, and fits neatly in an empty ketchup bottle.

For taste, this came out a little thicker and sweeter than I was going for, about the consistency of ketchup.  Next time I think I will use less paste, and maybe pare back the water to 3/4 cup.  The chipotle gives a smoky flavor and distinct finish that takes some getting used to.

Taco dip casserole

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This came from a friend of mine.

1lb of ground turkey.
1 pkg of cream cheese.
1 jar of salsa.
1 pkg of taco seasoning
1 pkg of shredded cheese.

Brown meat w instructions of seasoning. Then layer twice in 8×8 pan. Can use beef instead or add beans/lettuce/tomato.

Texas Barbecue Rub

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This makes a nice dry rub for meat. Also makes a decent addition to the base for soups and chili,

  • 5 tablespoons paprika (40g | 240g)
  • 3 tablespoons sea salt (38g | 240g)
  • 2 tablespoons garlic powder (27g | 180g)
  • 2 tablespoons onion powder (25g | 150g)
  • 1 tablespoon dried parsley (2g | 12g)
  • 1 tablespoon black pepper (10g | 60g)
  • 2 teaspoons cayenne pepper (6g | 36g)
  • 2 teaspoons ground cumin (6g | 36g)
  • 1 teaspoon ground coriander (2g | 12g)
  • 1 teaspoon dried oregano (2g | 12g)
  • 1 teaspoon chipotle pepper (3g | 18g)
  • 1 teaspoon ground mustard (3g | 18g)
  • 1/4 teaspoon hot chili powder (1g |6g)
  • 1/4 teaspoon white pepper (½g |3g)

Combine and store in an airtight container for up to 1 year.

Makes approximately 1¾ cups.

Fresh Basil Pesto

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Requires a mortar & pestle, or a food processor

Ingredients

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste

Instructions (mortal & pestle)

  • Combine the basil in with the pine nuts, in a mortar and pound into a grainy paste with pestle
  • Add cheese to mortar and combine
  • Add oil in teaspoon increments and combine into smooth paste
  • Add salt & pepper to taste

Instructions (food processor)

  • Add nuts to food processor and pulse several times until nuts are pulverized into a coarse meal
  • Add basil and pulse several times until finely chopped
  • Add cheese and pulse to combine
  • Add oil in teaspoon increments and pulse until well blended
  • Add salt and pepper to taste

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Yield: Makes 1 cup.

Shamelessly stolen from Simply Recipes.