salad super stars.

I've recently been wanting to expand my cookbook repertoire to bring in some new and exciting recipes, but it's always hard to judge a book by it's cover. Some recipes LOOK amazing, but when you scroll through the ingredients, it's hard to imagine them ever tasting good together. Take for example the Kraft "What's Cooking" magazine that comes in the mail every so often. Don't get me wrong...I love getting this magazine, and may or may not take any family member down just to be the first to read it. But some of their recipes just confuse me. Par example...(Please note this is NOT my recipe)...

One-Pot Saucy Meatball Pasta

1 pkg. (225 g) Kraft Dinner Macaroni and Cheese

12 frozen prepared meatballs (1 inch)

1-1/2 cups pasta sauce

1/4 cup (1/4 of 250-g tub) Philadelphia Herb & Garlic Cream Cheese

Really?!? It may in the end be semi-tolerable, but I think you'd need a crane to lift me off my chair after I ate it. Not generally the feeling I like to have after a nice meal.

So...back to my point. I'm looking for new recipes...the best of the best. Something you'd make when you're fanciest friends come over, or when you're trying to impress your in-laws, or you're craving your all-time favourite...or just something really simple but oh-so-good! So send them in! Email your best recipe to pinkpeppercorn@hotmail.ca, and we'll start sharing some of our favourites! If you've got a little story about your recipe, send that along too!

Our first "guest chefs" come to us from Peterborough, Ontario. My Uncle Doug and Tante Niet. They are the salad gurus! I am always amazed at their salads...all the chopping...the tiny cut up veggies...and the flavour! This recipe is no exception. My aunt and uncle brought this salad to Easter dinner this year, and I must admit...I've made it a few times since. It's SOOOOO good! I told them right away I'd have to feature it on the blog, so here it is! Enjoy!



Black Bean, Corn and Avocado Salad
                     (Serves 6)

- (1) 19 oz. can of black beans (rinsed and drained)
- (1) 12 oz. can of corn niblets (rinsed and drained)
- (1) cup of cherry, grape or cocktail tomatoes, halved or quartered
- (1/2) red onion, diced
- (1/4) cup of chopped cilantro
- (2) avocados, cut into larger chunks

Dressing
- (3) tbsp. olive oil
- (1) tbsp. rice vinegar (white vinegar works too)
- (1) tsp. cumin
- (1) tsp. chili powder
- (1/4) tsp. salt
- (1/4) tsp. pepper

Rinse and drain both the black beans and the corn and empty into a medium sized bowl. 

 

Cut tomatoes into halves or quarters depending on their size. If you are using cocktail tomatoes or larger cherry or grape tomatoes, cut them into quarters, otherwise halves are fine. Add to the bowl. 

Dice the red onion into smaller pieces and add into the bowl. 

Chop cilantro quite finely and mix into other ingredients. Leave out the avocado until right before you serve it as it tends to become mushy.

Prepare the dressing by mixing all ingredients together. Pour the dressing over the rest of the salad and stir gently to combine. At this point you can cover the salad and refrigerate it until you're ready to serve. If you make this ahead of time, it will give all the flavours a chance to soak in.

Right before you serve the salad, add the diced avocado, stir and serve.

mexico on my mind.

This morning I woke up with Mexico on my mind. It seems like many things in my life have been centering around this beautiful country lately, and I'm wondering whether to take it as a sign that I need to return (hint, hint Joe!). Maybe it's like LOST and the island is calling me back...I guess I just officially "outted" myself as a nerdy LOST junkie...oh boy :).

My first trip to Mexico, or to anywhere tropical for that matter, was about six months ago. Joe and I went to Riviera Maya for our honeymoon, and as soon as we arrived at our resort I turned to Joe and told him that he had officially ruined me for good. An all-inclusive, 5-star hotel with like 10 pools, 5 swim-up bars, 24-hour room service that would deliver chicken wings to our door-step at any time of the day, and MARGARITAS...and Banana Mamas...and Daquiris...and Pina Coladas...
Where was I? Right. Mexico. While I'm sure a number of you are probably thinking that an all-inclusive resort is actually a pretty skewed representation of what Mexico is really like, the Valentin Imperial will always be Mexico to me :).

This past weekend we hosted a dinner party at our house, and the theme was (not even chosen by me)...Mexican. My sister called me yesterday to tell me that she was leaving on vacation this morning to...Mexico. I looked at the calendar this morning and guess what holiday is in two days...Cinco de Mayo! Oh...and avocado's were on sale for 99 cents this week at the grocery store...if that's not coincidence, then I don't know what is!

This recipe is a very simple spin on a chicken soup. It's sooo fresh tasting and has a TON of flavour! If you like things a little spicy...double or even triple the amount of hot sauce. Make sure to check out the Margarita recipe at the bottom too, because happy hour isn't just for weekends...right?



Mexican Chicken and Lime Soup

- (2) tsp. extra virgin olive oil
- (1) medium onion, chopped
- (2-3) cloves of garlic, minced
- (1) large boneless skinless chicken breast, diced
- (6) cups of chicken stock
- (1) medium tomato, seeded and diced
- (1/2) cup of ripe diced avocado
- (2) tbsp. lime juice
- (1/2) tsp. hot sauce (or more if you like)
- (1/4) cup of coarsely chopped fresh cilantro
- a dash of pepper

In a large saucepan, heat oil over medium to low heat. Add onion and garlic, stirring for about 3 to 5 minutes or until softened. 

 

Add stock and bring to a boil.

Stir in chicken and reduce heat to low. Simmer very gently, partially covered for 10 minutes. 

Just before serving, stir in tomato, avocado, lime juice, hot sauce and cilantro. 

Season with pepper and serve immediately.

A little extra...

The Classic Margarita

- (1 1/2) oz. Tequilla
- (1 1/2) oz. Triple Sec
- (1) oz. fresh lime juice

Shake ingredients together and serve over ice in a salt-rimmed glass. Garnish with a lime and enjoy!