I have been meaning to make this jam for a while now. I’ll buy a bunch of jalapeños, then slowly, before I get to cooking them down, end up eating them all. But not today, and the rewards are great, Fresh jalapeño jam. So much potential for the greatest of things (I am thinking mango jalapeño sorbet… no, I am making jalapeño mango sorbet) And if you, like me are a jalapeño fan, this is going to make your life amazing. You will find yourself jamming up everything, or maybe just eating it with a spoon.
Whatever you want to do with it, just make it.
Honey and jalapeños.. All you need, well a little salt and water too, but that’s it.
What you need to do is remove the stems,, most of the ribs and half of the seeds removed. (You could remove all or none of the seeds depending on you heat preference) Chop the peppers into small chunks, toss into a pot, sprinkle with a bit of salt, add in a splash of water. Place the pot on medium heat. Top it with a lid, and give the peppers a good stir every few minutes. While the peppers are cooking, you want to make sure the bottom isn’t sticking and buringin. If that starts to happen, just turn the heat down a bit and add in a little splash more of water.
After about 20 minutes, the peppers are fully cooked and falling apart. The liquid is cooked down and the peppers are starting to caramelize on the bottom of the pan. When that happened, remove the pot from heat.
Now you can either blend the peppers, mash the peppers with a fork, or leave it chunky. Thats a choice Ill leave to you. ( I like to blend, but keep some chunks)
And drizzle in a bit o honey. As little or as much as you like.
And scoop into a jar. Eat the jam on anything you want. (I found myself eating it with a spoon)
Keep it Real!
-C
Makes about 1 1/2 cups of jam
10 large jalapeño peppers
a pinch of salt
About 1 tablespoon of honey, but add more if you like (And if you want to keep it vegan, use agave or sugar)
Wash, remove ribs and most seeds (the more seeds you leave the hotter it will be) and dice jalapenos into small chunks. Place in a pot with a few splashes of water and a sprinkle of salt. Turn on medium heat and cover, stirring every few minutes. If the peppers seem to be sticking o the pot and burning, turn heat down and add another splash of water. After about 20 minutes, the peppers should be really tender and falling apart. The liquid should be completely cooked out and the peppers will start to caramelized at the bottom of the pot. When that starts to happen, remove from heat. Now either mash with a fork, blend with a hand blender, or leave superr chunky. Drizzle in honey (or sweetener) and stir.
Eat right away or stick in a jar and store in the fridge for up to a week (It won’t last that long)
Happy Cinco de Mayo! And what better day to share my version of my oh so fantastic pico de gallo, or as I call it, super freshy salsa.
I love me some freshy salsa, It makes me oh so happy.
I make this stuff all the time, especially during the warmer months and tomato season. I usually make a batch right before a meal, just enough to eat right away, but sometimes I ‘ll make a big batched of it, thinking I’ll save some for the next day. It never makes it past the second day in the fridge because it’s just one of those things that when you see it, you want to eat it. Weird but true. And it’s totally ok to do so cause it’s basically eating a big bowl of healthy goodness, so eat on!
It takes no time to prepare, tastes super refreshing, goes on everything, and it’s just so freaking tasty. You can eat it with tacos and chips (the mister) or like me, I like to add it to everything; salads, popcorn, or directly in my mouth.
Make one batch, make 4, it doesn’t matter cause you will eat it all, and need to make more.
The stuff. Chopped Roma tomatoes, chopped red onion, a diced jalapeño, lemon, a bunch of cilantro, and salt.
Stick all the chopped stuff into a jar and add in the juice of the lemon. Roughly chop the cilantro and add that on in with a sprinkle of salt.
Mix it up….And thats it. Now eat… with something or without.
A spoon out of the jar is one of my favorite ways to go at it.
Happy Cinco de Mayo, Happy Tuesday!
-C
Pico de Gallo… Freshy Salsa
4-5 Roma Tomatoes
1 small red onion
1-2 jalapeños (Depending on heat preference)
1 lemon or lime
salt
1 bunch of cilantro (don’t use it if you don’t like it)
Chop tomatoes and onion and toss into a bowl or jar. Cut seeds from jalapeño(s) and dice up into little bitty pieces and add that to the tomato and onion. Roughly chop the cilantro and toss that in as well with the juice of the lemon or lime. Sprinkle with salt. Stir, let sit for a minutes, taste and then add more salt if needed.
Eat right away or make ahead and store in the fridge until ready to use.
Goes great with corn chips, tacos, toss onto salads or eat as is standing in front of the fridge. If someone is judging you, they are stupid.
WOO WHOA!! MARDI GRAS! I wish I was down in New Orleans today celebrating… and soaking up some warmth and sunshine, catching beads, maybe even taking my shirt off(?!!?)
No, I keep my shirt on today because I am not like that, and also, I would die of hypothermia. Today I wear a shirt, underneath 5 other shirts ad sweaters. Because today is just another day of -20 below here in Vermont.
To keep me from going completely crazy, I am thinking of warm weather and I am thinking of New Orleans (love that place!) and the humongo celebration that’s been going on there for the past week. Everyone partying out in the streets. Big floats and beads all around. I might be feeling a little jealous, (more of the weather then the partying) but thats ok, I have TV to watch and a warm comforter to wrap myself up in. And maybe I should have done a post of fried donuts or of some type of alcohol party drink to celebrate the day, but I really just wanted to make something warm and spicy, so I went with some dank cajun beans. And also I wanted to sing…. “Beans Beans the musical fruit, the more you eat the more you toot!!” hehe
But for real, these beans are sooooo f-ing tasty and super versatile. You can serve the spicy beans with the rice or just eat just the beans. You could do the beans and add to a bed of kale (me) or add cheese, guacamole and a few corn tortillas to the mix (the mister). Simple to make, super tasty and full of flavor! And pretty freaking heathy to boot! This dish gets an A+!
This dish is so full of flavor but so simple to make. We start with presoaked black beans drained and rinsed. Cajun seasoning (which is basically 1 part onion powder, thyme, oregano, and 2 parts paprika, garlic powder, cayenne power, and salt and pepper) Sliced onion and jalapeno, and a few tablespoons of tomato paste. Oh, and the rice.
Beans are in a pot filled with water unit beans are completely sumerged. Add in the onion, jalapeño, tomato paste and cajun seasoning. Bring to a boil then cover with a lid and simmer for about 45 minutes….. After about a half hour, start up the rice. Water in pot with rice, bring to a boil, cover and simmer for 15-20 minutes.
The rice is done and fluffed with at fork. The beans are cooked with just the tiniest bit of bite, bathing in a thick spicy tomatoey sauce. The chunks of onion and jalapeño have broken down and are hiding in every bite…. Oh so good!
Now get ready for the bowl!!! Bringing a little spice and nice to this crazy cold winter day or any fun festivities you may have planned.
Have a Fantastic Day.. Stay Warm or if you already are.. lucky you!
-C
Cajun Black Beans and Rice
Ingredients
1 1/2 cups dried black beans* soaked for at least 4 hours or overnight..Rinse and strained
2 tablespoons tomato paste
2 tablespoons Cajun seasoning
salt and pepper
1 Jalapeño
1 small yellow onion
1 tomato (I used a large roma)
1 1/2 cup of dried rice plus 3 cups water
*If you want to use canned beans, go for it…Just sub in 2 cans rinsed and strained black beans and only add a cup of water to the beans. Pre sauté the onion and the jalapeño before adding to the beans and only simmer the beans for about 15 minutes.
Place you soaked beans into a pot and fill with water until the beans are completely summered. Slice the jalapeño and onion and add to the pot along with the tomato paste and the cajun seasoning. Bring to a boil then place a lid on it and turn heat down to low. Let simmer for about 45 minutes or until the beans are completely cooked.
When the beans are about half way done, add rice to water and bring to a boil. Once boiling, place a lid on pot and turn heat down to simmer and cook for about 15 minutes or until all water is absorbed and rice is tender. Fluff with a fork.
To sever. place a scoop of two of rice to a bowl and top with a scoop of two of beans.… Top with diced tomatoes and scallions… (The mister added shredded pepper jack to his and thought it was excellent)
Eat with a fork or spoon.
I was informed yesterday that if I was going to make tortilla chips, that I better make some sweet ass dips to go with them. I kind of agree… tortilla chips need dip… or better yet, two dips. Queso and guacamole. It’s what needed to be done, and so I did it.
Guacamole is amazing… anything avocado is amazing…this guacamole is amazing. White bean guacamole is amazing. And not that we really care, but this guac is half the fat then straight up guacamole. Plus it’s packed full of protein making it a kind of super duper, must eat all of it, kind of dip. And sweet potato anything will make me happy. Making queso dip with sweet potato and cauliflower is probably one of my best food combos so far. (after eating a butt load, I felt like I was a genius and made an amazing discovery) Again, not that we need it to be, but this is also a fat-free, vegan, gluten-free, super healthy, packed full of B12, fiber and nutrients, dip for all kind of dip.…. just another reason why you cannot feel bad when you finish off half a batch before you get a chance to stick it in a serving bowl. (I might have done that)
Here is what you need for a good time:
−These tortilla chips ….Check.
−Some Chopped Veggies (I want the veggies)…..Check
−Cauliflower Sweet Potato Queso.…Check.
−White Bean Guacamole…Check.
You are now ready for it. It being this party, that party, the Super Bowl, or a Wednesday afternoon.
To the left we have the makings for the cauliflower sweet potato queso.. Steamed cauliflower, a baked sweet potato, nutritional yeast, garlic, and chopped up red onion, red bell pepper and jalapeño. To make all you need to do it take the chopped peppers, onion, and garlic and sauté for a few minutes just to slightly soften and bring out flavors. While that’s going on, take the steamed cauliflower and sweet potato(skin off..but eat it, or save it for soup or feed it to the dog) and puree together with a blender or food processor. Add in nutritional yeast, about a tablespoon or two of hot water and, salt and pepper to taste. Blend for about 5 minutes until super creamy smooth. Add in sautéed stuff and pulse just enough to incorporated the veggies but not complete blend in. Stick in a bowl.
To the right we have white bean guacamole stuff. Two cups (or one can) rinsed white beans, one ripe avocado, a lime, a few cloves of garlic,(I also added a bit of garlic powered…I like my garlic) and some chopped up red onion and tomato. Place beans, garlic, avocado and lime juice in a blender or food processor and blend until smooth. Add salt to taste and toss in the chopped tomato and onion. Blend for sec to mix that in…Stick in a bowl
Perfect…
To think that both of these dips took about 10 minutes total to make. (I had pre baked the cauliflower and sweet potato) And for real, I would spend much more time if I had too because both of these dips are so freaking good, I definitely will be making these on the regular.
So there , dips for those sweet ass chips or whatever you want to dip or them spread them on.
And he guys…It’s FRIDAY! Have a fantastic day!
-C
White Bean Guacamole
2 cups white beans (or 1 can) rinsed and drained
1 ripe avocado
3 cloves garlic
1 lime
1/4 small red onion
1 small tomato
1-2 teaspoons salt
Finley chop onion and tomato. Set aside. Place the beans, avocado, garlic, garlic powder, 1 teaspoon salt and the juice from one lime into a blender or food processor and blend until smooth. Add a splash of water if needed to help keep things moving. Taste and add more salt if needed. When smooth, add the onion and tomato and pulse a few times to mix in. Scoop into a serving dish and finish with a squeeze of lime and a bit of chopped onion and tomato.
Cauliflower Sweet Potato Queso
1 1/2 cups pre cooked steamed or roasted cauliflower
1 medium pre baked sweet potato
1/2 cup nutritional yeast
1-2 tablespoons hot water
1/2 a small red pepper
1/4 small red onion
1 jalapeño
3 cloves garlic
salt and pepper
Finely dice the red pepper, jalapeño, onion and garlic and sauté in a skillet for a few minutes until slightly soften and fragrant. Take the pre-cooked cauliflower, sweet potato (skin removed), and nutritional yeast and place in a blender or food processor. Blend for about 5 minutes until creamy and smooth. Add in a tablespoon of water to keep things moving. When completely smooth, add in sautéed veggies and pulse a few times to combine. Scoop into a serving dish. If your feeling it, top with scallions and cracked pepper.
Serve dips with chips, veggies or anything you want. Also make great spreads for sandwiches and crackers too!
How awesome will you be when you bring the most freaking amazing tortilla chips to the party this weekend? You will be like..”what, it ain’t no thang.. I am just good like that” Yes, yes you are.
And yes, I am assuming that you will be making these awesome chippers to share at a Super Bowl part this weekend. I say this because even as I sit here writing this (with the TV on) there has been nothing but football talk…deflated balls, hot wings, half time shows and commercials. It’s almost as big as Christmas. Got to get the decorations, the special game day food and your football jerseys. It’s crazy and all over the place. So that’s why I am assuming you are making these for the game. But if you not going to be participating in any football parties.. by all means, make these chips for yourself anyways. Celebrate you day! Have a non football watching party. Or just make these whenever. Jalapeño Lime chips for everyday!
Note: You can make these chips without the jalaeno and or the lime if you need or want to. You can also stop after the first step and have some dank corn totillas for tacos ands stuff..But definitely make the chips… worth it for sure!
All the stuff.. Masa harina, hot water, salt, a lime and a jalapeño. Zest lime and place half the zest into a glass bowl with oil and either sit on warm oven or microwave for 30 seconds to infuse. Puree the jalapeño with a cup of hot water and add the puree and half the zest of a lime, plus salt, to the masa harina. Mix it all up with another 1/2 cup of water or enough to make the dough resemble play dough… You can add more water or masa if you dough is to wet or dry.
Knead dough a few times just to make sure it’s completely uniformed and divide into 12-14 equal pieces. Place balls on a plate and cover with a wet paper towl to keep from drying out.
I do not own a tortilla press so I used what I had… wax paper, a wooded cutting board and brunt force. I took each ball and place it between the two pieces of the waxed paper, placed the cutting board on top, and with all my might and body weight, pressed down to smoosh. It works like a charm.
My cast iron skillet is big enough to cook 2 -3 at a time, but doing one at a time is cool too. Preheat the skillet to medium heat. Cook each tortilla for about 2-3 minutes ( or until starting to brown) on each side. Half way there to chips!!!
With my fingers ( you can using a basting brush for sure), I rubbed a little of the lime oil all over both sides of each tortilla. Stacked a few high, then sliced those tortillas into triangle shapes. If you want to go crazy, you could cut them into strips or even use a cookie cutter and do some fun shapes… but triangle are easy, classic, and practical. A good shape for dipping!
Placed all nice and cozy on a baking sheet. trying not to overlap. Into a 400 degree oven for about 20 minutes to complete the chip making process.. After about 15 minutes, check for doneness. When nice a crispy, remove from oven, squeeze lime juice all over and sprinkle with salt. I then stuck them back in the oven for a few more minutes just to dry the lime..
After cooling down, take those chips and stick them in a bowl.
Eat a few, but wait and save them for the party. Or better yet, make a few batches. Bring a batch, eat a batch. (Its ok, you are allowed)
Eat with some salsa, maybe some of this guacamole, or just as they are…Anyway is the right way as long as you are eating!
Have fun making these and have fun getting read for the party this weekend (Super Bowl or not!)
-C
Jalapeño Lime Tortilla Chips
Makes 12-14 tortillas.. then made into a medium bowl of tortilla chips.
Ingredients
2 cups masa harina
1 1/2 to 1 3/4 cups hot water
1 teaspoon salt
1 lime (juice and zest)
1 large or 2 small jalapeños
2 tablespoons olive oil
salt
To start, zest lime and add 1/2 of the zest to bowl with the oil. Place oil on warm spot on stove to let the oil infuse the limeness.
Take jalapeno and puree with 1 cup of hot water. In a large bowl, add puree and remaining lime zest to the masa harina and mix, adding an additional 1/2 to 1 cup of hot water until the dough resembles play dough, not to soft, but not to dry and completely incorporated
Divide dough into 12-14 balls and place on a plate under a wet paper towel to keep dough from drying out.
One at a time, take a dough ball and place between two pieces of wax or parchment paper. Place either a plate or cutting board on top and press down as hard as you can (you could even stand on it). Remove flatten tortilla from paper and place in medium hot skillet. Cook each tortilla for 2-3 minutes on each side.
When all tortillas have been made, lightly rub lime oil on all over both sides. Stack a few on top of each other and cut into triangles. Place pieces on a baking sheets (I used 2) and bake at 400 for 15- 20 minutes or until lightly browned and crunchy. When chips are done, remove from oven, squeeze or sprinkle lime juice on chips and sprinkle with salt. Stick back into oven for another 2 or so minutes to re-crisp from the lime juice.
Remove and let cool completely, then dump into a bowl
THE LOVELY CRAZY
September 19, 2015 by maximios • Blog
I have been meaning to make this jam for a while now. I’ll buy a bunch of jalapeños, then slowly, before I get to cooking them down, end up eating them all. But not today, and the rewards are great, Fresh jalapeño jam. So much potential for the greatest of things (I am thinking mango jalapeño sorbet… no, I am making jalapeño mango sorbet) And if you, like me are a jalapeño fan, this is going to make your life amazing. You will find yourself jamming up everything, or maybe just eating it with a spoon.
Whatever you want to do with it, just make it.
Honey and jalapeños.. All you need, well a little salt and water too, but that’s it.
What you need to do is remove the stems,, most of the ribs and half of the seeds removed. (You could remove all or none of the seeds depending on you heat preference) Chop the peppers into small chunks, toss into a pot, sprinkle with a bit of salt, add in a splash of water. Place the pot on medium heat. Top it with a lid, and give the peppers a good stir every few minutes. While the peppers are cooking, you want to make sure the bottom isn’t sticking and buringin. If that starts to happen, just turn the heat down a bit and add in a little splash more of water.
After about 20 minutes, the peppers are fully cooked and falling apart. The liquid is cooked down and the peppers are starting to caramelize on the bottom of the pan. When that happened, remove the pot from heat.
Now you can either blend the peppers, mash the peppers with a fork, or leave it chunky. Thats a choice Ill leave to you. ( I like to blend, but keep some chunks)
And drizzle in a bit o honey. As little or as much as you like.
And scoop into a jar. Eat the jam on anything you want. (I found myself eating it with a spoon)
Keep it Real!
-C
Makes about 1 1/2 cups of jam
Wash, remove ribs and most seeds (the more seeds you leave the hotter it will be) and dice jalapenos into small chunks. Place in a pot with a few splashes of water and a sprinkle of salt. Turn on medium heat and cover, stirring every few minutes. If the peppers seem to be sticking o the pot and burning, turn heat down and add another splash of water. After about 20 minutes, the peppers should be really tender and falling apart. The liquid should be completely cooked out and the peppers will start to caramelized at the bottom of the pot. When that starts to happen, remove from heat. Now either mash with a fork, blend with a hand blender, or leave superr chunky. Drizzle in honey (or sweetener) and stir.
Eat right away or stick in a jar and store in the fridge for up to a week (It won’t last that long)
I love me some freshy salsa, It makes me oh so happy.
I make this stuff all the time, especially during the warmer months and tomato season. I usually make a batch right before a meal, just enough to eat right away, but sometimes I ‘ll make a big batched of it, thinking I’ll save some for the next day. It never makes it past the second day in the fridge because it’s just one of those things that when you see it, you want to eat it. Weird but true. And it’s totally ok to do so cause it’s basically eating a big bowl of healthy goodness, so eat on!
It takes no time to prepare, tastes super refreshing, goes on everything, and it’s just so freaking tasty. You can eat it with tacos and chips (the mister) or like me, I like to add it to everything; salads, popcorn, or directly in my mouth.
Make one batch, make 4, it doesn’t matter cause you will eat it all, and need to make more.
Stick all the chopped stuff into a jar and add in the juice of the lemon. Roughly chop the cilantro and add that on in with a sprinkle of salt.
Mix it up….
And thats it. Now eat… with something or without.
A spoon out of the jar is one of my favorite ways to go at it.
Happy Cinco de Mayo, Happy Tuesday!
-C
Pico de Gallo… Freshy Salsa
Chop tomatoes and onion and toss into a bowl or jar. Cut seeds from jalapeño(s) and dice up into little bitty pieces and add that to the tomato and onion. Roughly chop the cilantro and toss that in as well with the juice of the lemon or lime. Sprinkle with salt. Stir, let sit for a minutes, taste and then add more salt if needed.
Eat right away or make ahead and store in the fridge until ready to use.
Goes great with corn chips, tacos, toss onto salads or eat as is standing in front of the fridge. If someone is judging you, they are stupid.
No, I keep my shirt on today because I am not like that, and also, I would die of hypothermia. Today I wear a shirt, underneath 5 other shirts ad sweaters. Because today is just another day of -20 below here in Vermont.
To keep me from going completely crazy, I am thinking of warm weather and I am thinking of New Orleans (love that place!) and the humongo celebration that’s been going on there for the past week. Everyone partying out in the streets. Big floats and beads all around. I might be feeling a little jealous, (more of the weather then the partying) but thats ok, I have TV to watch and a warm comforter to wrap myself up in. And maybe I should have done a post of fried donuts or of some type of alcohol party drink to celebrate the day, but I really just wanted to make something warm and spicy, so I went with some dank cajun beans. And also I wanted to sing…. “Beans Beans the musical fruit, the more you eat the more you toot!!” hehe
But for real, these beans are sooooo f-ing tasty and super versatile. You can serve the spicy beans with the rice or just eat just the beans. You could do the beans and add to a bed of kale (me) or add cheese, guacamole and a few corn tortillas to the mix (the mister). Simple to make, super tasty and full of flavor! And pretty freaking heathy to boot! This dish gets an A+!
This dish is so full of flavor but so simple to make. We start with presoaked black beans drained and rinsed. Cajun seasoning (which is basically 1 part onion powder, thyme, oregano, and 2 parts paprika, garlic powder, cayenne power, and salt and pepper) Sliced onion and jalapeno, and a few tablespoons of tomato paste. Oh, and the rice.
Now get ready for the bowl!!!
Bringing a little spice and nice to this crazy cold winter day or any fun festivities you may have planned.
Have a Fantastic Day.. Stay Warm or if you already are.. lucky you!
-C
Cajun Black Beans and Rice
Ingredients
*If you want to use canned beans, go for it…Just sub in 2 cans rinsed and strained black beans and only add a cup of water to the beans. Pre sauté the onion and the jalapeño before adding to the beans and only simmer the beans for about 15 minutes.
Place you soaked beans into a pot and fill with water until the beans are completely summered. Slice the jalapeño and onion and add to the pot along with the tomato paste and the cajun seasoning. Bring to a boil then place a lid on it and turn heat down to low. Let simmer for about 45 minutes or until the beans are completely cooked.
When the beans are about half way done, add rice to water and bring to a boil. Once boiling, place a lid on pot and turn heat down to simmer and cook for about 15 minutes or until all water is absorbed and rice is tender. Fluff with a fork.
To sever. place a scoop of two of rice to a bowl and top with a scoop of two of beans.… Top with diced tomatoes and scallions… (The mister added shredded pepper jack to his and thought it was excellent)
Eat with a fork or spoon.
Guacamole is amazing… anything avocado is amazing…this guacamole is amazing. White bean guacamole is amazing. And not that we really care, but this guac is half the fat then straight up guacamole. Plus it’s packed full of protein making it a kind of super duper, must eat all of it, kind of dip. And sweet potato anything will make me happy. Making queso dip with sweet potato and cauliflower is probably one of my best food combos so far. (after eating a butt load, I felt like I was a genius and made an amazing discovery) Again, not that we need it to be, but this is also a fat-free, vegan, gluten-free, super healthy, packed full of B12, fiber and nutrients, dip for all kind of dip.…. just another reason why you cannot feel bad when you finish off half a batch before you get a chance to stick it in a serving bowl. (I might have done that)
Here is what you need for a good time:
−These tortilla chips ….Check.
−Some Chopped Veggies (I want the veggies)…..Check
−Cauliflower Sweet Potato Queso.…Check.
−White Bean Guacamole…Check.
You are now ready for it. It being this party, that party, the Super Bowl, or a Wednesday afternoon.
To the left we have the makings for the cauliflower sweet potato queso.. Steamed cauliflower, a baked sweet potato, nutritional yeast, garlic, and chopped up red onion, red bell pepper and jalapeño. To make all you need to do it take the chopped peppers, onion, and garlic and sauté for a few minutes just to slightly soften and bring out flavors. While that’s going on, take the steamed cauliflower and sweet potato(skin off..but eat it, or save it for soup or feed it to the dog) and puree together with a blender or food processor. Add in nutritional yeast, about a tablespoon or two of hot water and, salt and pepper to taste. Blend for about 5 minutes until super creamy smooth. Add in sautéed stuff and pulse just enough to incorporated the veggies but not complete blend in. Stick in a bowl.
To the right we have white bean guacamole stuff. Two cups (or one can) rinsed white beans, one ripe avocado, a lime, a few cloves of garlic,(I also added a bit of garlic powered…I like my garlic) and some chopped up red onion and tomato. Place beans, garlic, avocado and lime juice in a blender or food processor and blend until smooth. Add salt to taste and toss in the chopped tomato and onion. Blend for sec to mix that in…Stick in a bowl
So there , dips for those sweet ass chips or whatever you want to dip or them spread them on.
And he guys…It’s FRIDAY! Have a fantastic day!
-C
White Bean Guacamole
Finley chop onion and tomato. Set aside. Place the beans, avocado, garlic, garlic powder, 1 teaspoon salt and the juice from one lime into a blender or food processor and blend until smooth. Add a splash of water if needed to help keep things moving. Taste and add more salt if needed. When smooth, add the onion and tomato and pulse a few times to mix in. Scoop into a serving dish and finish with a squeeze of lime and a bit of chopped onion and tomato.
Cauliflower Sweet Potato Queso
Finely dice the red pepper, jalapeño, onion and garlic and sauté in a skillet for a few minutes until slightly soften and fragrant. Take the pre-cooked cauliflower, sweet potato (skin removed), and nutritional yeast and place in a blender or food processor. Blend for about 5 minutes until creamy and smooth. Add in a tablespoon of water to keep things moving. When completely smooth, add in sautéed veggies and pulse a few times to combine. Scoop into a serving dish. If your feeling it, top with scallions and cracked pepper.
Serve dips with chips, veggies or anything you want. Also make great spreads for sandwiches and crackers too!
And yes, I am assuming that you will be making these awesome chippers to share at a Super Bowl part this weekend. I say this because even as I sit here writing this (with the TV on) there has been nothing but football talk…deflated balls, hot wings, half time shows and commercials. It’s almost as big as Christmas. Got to get the decorations, the special game day food and your football jerseys. It’s crazy and all over the place. So that’s why I am assuming you are making these for the game. But if you not going to be participating in any football parties.. by all means, make these chips for yourself anyways. Celebrate you day! Have a non football watching party. Or just make these whenever. Jalapeño Lime chips for everyday!
Note: You can make these chips without the jalaeno and or the lime if you need or want to. You can also stop after the first step and have some dank corn totillas for tacos ands stuff..But definitely make the chips… worth it for sure!
All the stuff.. Masa harina, hot water, salt, a lime and a jalapeño. Zest lime and place half the zest into a glass bowl with oil and either sit on warm oven or microwave for 30 seconds to infuse. Puree the jalapeño with a cup of hot water and add the puree and half the zest of a lime, plus salt, to the masa harina. Mix it all up with another 1/2 cup of water or enough to make the dough resemble play dough… You can add more water or masa if you dough is to wet or dry.
I do not own a tortilla press so I used what I had… wax paper, a wooded cutting board and brunt force. I took each ball and place it between the two pieces of the waxed paper, placed the cutting board on top, and with all my might and body weight, pressed down to smoosh. It works like a charm.
With my fingers ( you can using a basting brush for sure), I rubbed a little of the lime oil all over both sides of each tortilla. Stacked a few high, then sliced those tortillas into triangle shapes. If you want to go crazy, you could cut them into strips or even use a cookie cutter and do some fun shapes… but triangle are easy, classic, and practical. A good shape for dipping!
Eat a few, but wait and save them for the party. Or better yet, make a few batches. Bring a batch, eat a batch. (Its ok, you are allowed)
Eat with some salsa, maybe some of this guacamole, or just as they are…Anyway is the right way as long as you are eating!
Have fun making these and have fun getting read for the party this weekend (Super Bowl or not!)
-C
Jalapeño Lime Tortilla Chips
Makes 12-14 tortillas.. then made into a medium bowl of tortilla chips.
Ingredients
To start, zest lime and add 1/2 of the zest to bowl with the oil. Place oil on warm spot on stove to let the oil infuse the limeness.
Take jalapeno and puree with 1 cup of hot water. In a large bowl, add puree and remaining lime zest to the masa harina and mix, adding an additional 1/2 to 1 cup of hot water until the dough resembles play dough, not to soft, but not to dry and completely incorporated
Divide dough into 12-14 balls and place on a plate under a wet paper towel to keep dough from drying out.
One at a time, take a dough ball and place between two pieces of wax or parchment paper. Place either a plate or cutting board on top and press down as hard as you can (you could even stand on it). Remove flatten tortilla from paper and place in medium hot skillet. Cook each tortilla for 2-3 minutes on each side.
When all tortillas have been made, lightly rub lime oil on all over both sides. Stack a few on top of each other and cut into triangles. Place pieces on a baking sheets (I used 2) and bake at 400 for 15- 20 minutes or until lightly browned and crunchy. When chips are done, remove from oven, squeeze or sprinkle lime juice on chips and sprinkle with salt. Stick back into oven for another 2 or so minutes to re-crisp from the lime juice.
Remove and let cool completely, then dump into a bowl
Enjoy!