Category: Mexican

Refried Bean, Lime and Cilantro Burgers

REFRIED BEAN, LIME AND CILANTRO BURGERS

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 15 MINS

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I discovered Pork Panko a while back and find it adds a wonderful flavor to beans and especially to my Refried Bean Burgers. I add lime to these burgers to brighten the flavor and the chilis give it a nice zing! This is an easy, go-to crowd pleasing recipe. Omit the Pork Panko to make it vegetarian or to enjoy on a Meatless Monday.

INGREDIENTS

Burgers:
* 2-15 oz cans favorite refried beans, pinto, black, etc.
* 1/2 cup dried breadcrumbs
* 1/2 cup, or more to taste, Pork Panko
* 2 large eggs, lightly beaten
* 1 teaspoon coarsely ground black pepper
* 1-4 oz can hot or medium diced green chilies, drained
* 1 teaspoon kosher salt plus more to taste
* Freshly ground pepper
* 1/2 teaspoon garlic powder
* 1/4 cup cilantro, minced
* 1 tablespoon lime juice
* 2-3 tablespoons olive oil for frying

Serving:
* 4 light and fluffy hamburger buns such as Brioche
* Lettuce, tomato, pickle, ketchup and whatever other condiments you like
* Slices of pepper jack or cheddar cheese, optional

INSTRUCTIONS

1. Mix all the ingredients together and form into patties. Sprinkle with additional kosher salt and freshly ground pepper.
2. Heat a medium to large pan over medium heat and then add the oil.
3. Cook for about 5-7 minutes or until a nice brown crust forms and then flip and cook for an additional 5-7 minutes.
4. If using cheese, add it to the burger now and then garnish with your favorite condiments

NOTES

Note:
These burgers freeze well. I like to serve with fresh lettuce and tomato and a slice of cheddar cheese.
Happy Eating!

Gigi VerreyLeave a comment

Heirloom Tomatoes with Chili-Lime Vinaigrette

Heirloom Tomatoes with Chili-Lime Vinaigrette

YIELDS | 4-6 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 0 MINS

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There really isn’t a vegetable that signals summer’s arrival quite like the luscious plum tomato. The flavors of the marinade in this dish bring out the natural sweetness of the tomatoes and the refreshing lime works beautifully with the spicy jalapeño. Don’t be surprised if you find yourself making this recipe often during the warm summer months. This dish tastes especially good when served with grilled fish or chicken.

INGREDIENTS

• 2 pounds assorted heirloom tomatoes Including cherry tomatoes if desired, in different colors.
• 1/4 cup olive oil
• 3 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro Plus more for garnish
• One plump garlic clove, minced
• One jalapeño, rinsed, seeds removed and chopped

• 1/2 teaspoon Kosher salt
• Freshly ground pepper

INSTRUCTIONS

1. Place all the ingredients, except for the tomatoes, into a blender and blend until very smooth.
2. Core and cut the tomatoes in two different sizes and shapes. Place into a serving bowl and poor the blended mixture over the tomatoes and toss to coat.
3. Cover and chill at least 1 hour. When ready to serve, garnish with additional cilantro and add additional kosher salt and freshly ground pepper to taste.

NOTES

This is a double duty recipe: Gazpacho. Make a double batch, add a few extra ingredients to it and have a light and refreshing gazpacho, see the recipe on this website, to serve later in the week. Pair it with a crisp green salad and crusty bread for a complete and quintessential summer meal.

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Salmon with Avocado Salsa

Salmon with Avocado Salsa

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 15 MINS

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Avocado and salmon are a near perfect pair. Add fresh tomato and lime for an easy to make, beautiful dish that tastes even better than it looks.

INGREDIENTS

• 4-6 oz pieces of salmon
• 1/2 Tsp cumin
• 1/2 Tsp smoked paprika
• 1/2 Tsp onion powder
• Kosher salt and pepper, to taste

Avocado Salsa:
• 1 avocado, peeled and diced
• 1/2 small red onion, diced
• 1 medium tomato, seeded and diced
• 1/2 Tsp red pepper flake juice of 1 lime
• 2 Tbsps olive oil
• 2 Tbsps fresh cilantro, chopped, optional

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Combine all the salsa ingredients in a bowl. Cover and refrigerate.
3. Place the salmon on a lightly greased baking pan and sprinkle with salt and pepper to taste.
4. Combine spices in a small bowl. Rub the spice mixture over both sides of the salmon.
5. Bake for 13-14 minutes for medium rare and 15-17 minutes for medium.
6. Remove from oven, place on serving platter and spoon salsa over the fish.
7. Sprinkle with additional salt and pepper to taste and serve.

NOTES

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Homemade Salsa

Homemade Salsa

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STORY

Is there seriously anything better than homemade salsa? Why yes, homemade salsa that you receive as a gift! A jar of homemade salsa, tucked into a pretty basket, lined with a fun dish towel, alongside a small bag of tortilla chips, makes a gorgeous and thoughtful hostess or housewarming gift. No time to make an entire batch of homemade, canned salsa? No problem, cut the recipe into a 1/4 and pop into a ball jar to refrigerate instead of preserve. Look for the salsa recipe under vegetables.

Homemade Canned Salsa

  • 10 lbs Roma tomatoes,
    about 16 cups of chopped tomatoes
  • 12 green onions, chopped
  • 4 jalapeno peppers, diced
  • 8 cloves garlic, minced
  • 1 cup vinegar
  • 1/4 cup fresh lime juice
  • 8 drops hot pepper sauce
  • 1/4 cup minced cilantro
  • 1 tablespoon + 1 teaspoon salt
  • 4  Ball® (16 oz) pint or 8 Ball® (8 oz) half pint glass preserving jars with lids and bands

INSTRUCTIONS

  1. Preheat the oven to 450F.
  2. Place the tomatoes onto 2 large baking sheets and roast for 20 to 25 minutes until the tomatoes are charred and the skins peel back. Remove from oven and allow to cool down to room temperature.
  3. Meanwhile, fill the canner with water and bring to a simmer over medium heat. Add the empty Ball® jars to the water and simmer on medium-low heat until ready for use, making sure the water does not boil.
  4. Meanwhile, chop the green onions, jalapeno peppers, and garlic 
  5. Pull the tomatoes out of the oven and let cool. Remove the skin from the tomatoes and cut each in half. Use a spoon to scoop out the seeds and discard them. Dice the tomatoes and transfer to a large saucepan.
  6. To the tomatoes add the green onions, garlic, jalapenos, vinegar, lime juice, hot sauce, cilantro, and salt. Stir to combine and bring to a simmer over medium heat for 15 minutes. Remove from heat.
  7. Once the salsa has cooked down, remove the jars from the water and fill each with salsa, 1/2 inch from the rim.
  8. Lightly tap each jar on a cutting board to remove air bubbles. Wipe the rim with a clean cloth and place the lid over the mouth of each jar. Apply the band and seal until fingertip tight.
  9. Place the jars back onto the rack and lower into the canner full of water, making sure the water covers the jars by 1 to 2 inches.
  10. Bring to a boil for 15 minutes. Remove from heat and allow to sit in hot water for 5 minutes.
  11. Remove from water and allow to rest for 12 to 24 hours before applying the flex test. Using your fingertip, apply pressure to the center of the lid, if it bends it didn’t seal correctly.
  12. Store all safely preserved jars for up to 12 to 18 months.

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Spicy Sliced Sirloin

Spicy Sliced Sirloin

YIELDS | 4 SERVINGS

PREP TIME | 5 MINS plus 30 Minutes to Marinade

COOK TIME | 20 MINS

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This steak is juicy, smoky with just the right amount of heat. Plus, it couldn’t be easier to make. It a definite go to because it is simply delicious and can be prepared in no time.

INGREDIENTS

• 1 1⁄2 pounds sirloin, top chuck, or flat iron cuts
• 3 1⁄2 tablespoons olive oil
• 1 teaspoon crushed fennel seeds
• 1 teaspoon smoked paprika
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sea salt

INSTRUCTIONS

1. Combine 1 1⁄2 teaspoons of olive oil with the spices and sea salt. Rub mixture over both sides of the steaks. Marinate 20 to 30 minutes.
2.Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Cook steaks on each side for 10 minutes or until instant-read thermometer indicates 135-140 degrees for medium rare. Let the steaks sit 10 minutes to allow juices to redistribute before slicing and plating. Refrigerate leftovers.

NOTES

Double the recipe and serve leftovers with Ratatouille. Remove steak from refrigerator 30 minutes before you plan to serve dinner. Heat leftover Ratatouille (see recipe under vegetables). Place steak on a platter and pour the warm Ratatouille over the steaks. Serve with brown rice and a simple green salad.

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One Pan Chicken with Black Beans, Rice, and Chili Peppers

One Pan Chicken with Black Beans, Rice, and Chili Peppers

YIELDS | 4 SERVINGS

PREP TIME | 20 MINS

COOK TIME | 40 MINS

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This recipe is so easy and flavorful plus clean up is a snap. Use brown rice to make a healthier version and substitute Greek yogurt for the sour cream to save calories.

INGREDIENTS

• 8-bone in, skin on chicken thighs
• 4 tablespoons olive oil
• 1 large yellow or white onion, chopped
• 2 bell peppers, coarsely chopped
• 2 1/2 cups chicken stock 2 Fresno or Serano chilies, seeded and diced
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1-1.5 ounce can black beans, rinsed
• 1/2 pound cherry tomatoes, halved
• 1 cup basmati rice, rinsed uncooked
• 3 tablespoons, chopped cilantro leaves, optional
• Lime wedges, sour cream and sliced avocado for serving.

INSTRUCTIONS

1. Preheat oven to 375 degrees.
2. Season chicken with salt and pepper on both sides. Heat the oil in a large ovenproof skillet or Dutch oven. The pan needs to be large enough to accommodate all the ingredients, especially the rice as a cooks.
3. Over medium-high heat, brown the chicken on both sides , 3 to 5 minutes per side, and then transfer to a plate.
4. Add the onion and bell peppers to the pan and sauté until just soft, about 5-7 minutes. Season with salt and pepper.
5. To the onions and peppers, add the Fresno or Serrano peppers, garlic and cumin to the pan and cook for about 2 minutes, then add the black beans and cherry tomatoes.
6. Season with a fair amount of salt and freshly ground pepper to taste.
7. Pour the rice on top of the bean, pepper and onion mixture in an even layer. The rice needs to be on top of the beans to keep it from burning.
8. Add the stock and return the chicken to the pan, skin-side up.
9. Bake, uncovered, for 40 minutes.
10. The chicken should be golden brown and the liquid absorbed to make the rice tender. Sprinkle with the cilantro, if using.

Serve with lime wedges, sour cream and avocado.

NOTES

Happy Eating!

Gigi VerreyLeave a comment