1 can black beans, drained
about as much roasted corn, cut off of the cob
1 small red onion, finely chopped
big handful coarsely chopped cilantro
1 red bell pepper, medium dice
1/2 lb medium shrimpies
1 avocado, medium dice
1 lime juiced and zested
as much olive oil as I need to make a vinaigrette with the lime juice
salt & pepper
I just dump everything together except for the seasonings, lime juice and evoo. After mixing up the "dressing", I pour it over and let it sit for awhile to get nice and perky.
Brined a chicken last night, used Blackmare's Green Rub and spatchcocked the chicken. Smoked it with mesquite since it was going into mexican type dishes..
Then, after it had cooled, I pulled the meat off and used it in a chicken enchilada soup.
1 onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 can diced tomatoes with green chiles, undrained
1 can black beans, drained and rinsed (I don't like purple soup ;-) )
1 lb mexican velveeta, cubed
1 can green enchilada sauce
1 cup frozen corn
1 small can fire roasted green chiles
the shredded meat from the chicken
salt, pepper and cumin
a few chopped chiles in adobo
I browned the onion & garlic in oil, added a few chopped up yellow peppers from my garden and then everything else. After everything was all hotted up, I whisked 1 cup of instant masa with 2 cups of water and added to the soup.
Served it with chopped cilantro and sour cream. Would have made cornbread, but I was pooped by then.
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