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Southwest Spicy Slaw

From Krisann:

I really enjoy quick, simple and tasty recipes.  This recipe is all of that and this slaw packs a punch!  Plus it looks so pretty with all of the colors.  Bring it to one of you Labor Day cookouts.  I hope that you enjoy this dish as much as I do.  This will make enough slaw to bring to a barbaque.  If you are really pressed for time you could replace the carrots, and cabbage heads for 2 – 16 ounce packages of cabbage and carrot coleslaw.

Ingredients:

  • 2/3 cup fresh lime juice
  • 2 teaspoons sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly gound pepper
  • 6 tablespoons olive oil
  • 1 cup thinly sliced vertically sliced red onion
  • 1 1/2 – 2 cups of shredded carrots (so that you get long strips)
  • 1 cup coarsely chopped fresh cilantro
  • 1 head red cabbage (cut in half and remove core, then thinly slice, so that you have long strips)
  • 1 head green cabbage (cut in half and remove core, then thinly slice, so that you have long strips)
  • 4 jalapeno peppers, halved crosswise (these are fresh, you should use gloves when handling these peppers)

Combine the first 4 ingredients in a large bowl, stirring with a whisk.  Gradually add olive oil, stirring constantly with a whisk.  Add onion, cilantro, cabbage and carrots.

 

Thinly slice 1 jalepeno half crosswise (keeping the seeds), and remove seeds (leave the seeds in more peppers for added fire, or seed them all for  milder version) from remaining jalapeno halves.  Cut the remaining halves into thin crosswise slices.  Add the jalapenos to slaw mixture, and toss well to coat.  Cover and chill for at least 1 hour.

Spicy Guacamole



From Krisann:

I started making this guacamole recipe after a trip to a mexican restaurant in New York City.  The guacamole was made to order tableside.  I have added some additional ingredients to this zesty guacamole.  Important note: to keep the guacamole from turning brown add the avocado pits to the finished product.  Remember to remove before you serve.

Ingredients:

  • 4-5 ripe avocados (halved, remove pit)
  • small container of grape tomatoes (halved or quartered)
  • 1 -2  limes (juice only)
  • 1/4 cup jalapeno (chopped)
  • 1 onion chopped (vadelia or red onion)
  • bunch of fresh cilantro (washed and chopped)
  • Chili Pepper herb (to taste)
  • garlic powder (to taste)
  • salt and pepper (to taste)

In a large bowl add the avocado and mash with a potato masher.  Add the remaining ingredients.  Please remember this recipe is only a guideline.  Experiment with it and make it the way that you enjoy it!!

Don’t forget to add your pits to the guacamole to keep it from turning brown.  Serve with chips and enjoy with a refreshing margarita.

LOVELY ORZO SALAD WITH SPICY BUTTERMILK DRESSING RECIPE

From a tiny BEACH kitchen:

This salad is made with orzo,  a type of pasta shaped like a grain of rice, and is kicked up a notch with a touch of chili powder and fresh lime juice.  You can use it as a side dish but it is substantial enough to call dinner.  A cut up avocado served on the side rounds out the meal.  Meant to impress.    Bring to a party and listen to the Ooohs and Ahhhhs. 

Ingredients:

      • 1 cup uncooked orzo
      • 1 cup frozen, whole-kernel corn, thawed and drained
      • 12 cherry or 24 grape tomatoes, quartered
      • 3 green onions, sliced
      • 1 (15 oz. ) can black beans, rinced and drained
    • Dressing:
      • 1/4 cup low-fat buttermilk
      • 3 tablespoons chopped fresh cilantro
      • 3 tablespoons fresh lime juice
      • 2 tablespoons light sour cream
      • 2 tablespoons light mayonaise
      • 1 teaspoon chili powder
      • 1/2 teaspoon sea salt
      • 1/4 teaspoon cracked black pepper
      • 1/4 teaspoon ground red pepper
      • 2 cloves minced garlic
    • Optional:
      • 1 avocado, (diced to serve alongside orzo)

Cook orzo according to package directions (Do not add salt).  Rinse orzo. Drain well.

Combine orzo, tomatoes, corn, green onions and black beans in a large bowl.  Toss.

Whisk remaining ingredients in small bowl to make the dressing.  However, do not include the avocado.   Pour the dressing over orzo, corn, tomatoes, green onions in the large bowl .

Chop cilantro.  Add 2 TBSP to large bowl.  Reserve a tablespoon to sprinkle on top of individual plates.

Dice Avocado to serve alongside the orzo salad.

Note:   Can you see the slices made into the avocado pictured below?  Just a few slices in each direction with a sharp knife makes it simple to scoop out the squares of the avocado with a spoon. 

I have heard chefs say to chill your salad plates before serving.  Who can remember? 

Let me know if you added any other types of vegetables to the orzo and how you liked it? ~Sheryl 

Adapted from Cooking Light, May 2011

 

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