Spicy Southwestern Ranch Salad
Deep Fried Avacado Slices
Chipotle Honey-Glazed Pork Tenderloin
Jalapeno Corn Cakes
Grilled Zucchini
Mexican Brownies
Spicy Southwestern Ranch Salad
Serves 6 to 8
Dressing:
1 Cup Prepared Ranch Dressing
1/3 Cup Picante Sauce (mild or hot)
1 tsp Ground Cumin
2 Tbsp Minced Fresh Cilantro
Salt and Pepper to taste
Salad:
6 Cups Salad Greens, washed and torn
6 Green Onions, sliced
1/3 Cup Sliced Black Olives
3 Roma Tomatoes, sliced
2 Carrots, peeled and grated
4 oz Sliced Button Mushrooms
1/2 Cup Shredded Cheddar Cheese
Mix dressing ingredients together in a small bowl, chill one hour to allow flavors to mingle. Combine salad ingredients. Toss dressing with salad in a large bowl, or drizzle each serving plate of salad with dressing, as desired.
FYI: Turn salad into an entré with the addition of cooked chicken and rinsed and drained black beans
Deep Fried Avacado Slices
Serves 6
3 Cups Panko Crumbs
1 Tbsp Chili Powder
3 Medium Avacados, peeled, pitted and quartered or thickly sliced
Buttermilk
Kosher Salt
Canola Oil for Frying
Sea Salt for Garnish
Chipotle Tabasco Sauce for Garnish
Combine panko crumbs and chili powder in a shallow bowl. Dip avocado slices in buttermilk, sprinkle with salt, coat with panko crumb mixture on all sides. Place on a sheet pan and refrigerate 10 minutes. Heat oil in fryer to 375°. Deep fry avocados until golden. Drain, sprinkle with sea salt and serve while hot. Great on top of salad or along side the entree! A dash or two of Chipotle Tabasco on them is great!
Chipotle Honey-Glazed Pork Tenderloin
Serves 6-8
2 Pork Tenderloins (about 1 pound each)
Marinade Sauce:
2 15 oz cans Tomato Puree
1/4 Cup Minced canned chipotle peppers in adobo sauce, undrained
2 Tbsp Minced Fresh Oregano
2 cloves Garlic Minced
3/4 Cup Honey
1/4 Cup Molasses
1/3 Cup Cider Vinegar
2 Tbsp Olive Oil
1 1/2 tsp Ground Cumin
1 tsp Salt
3 Tbsp Minced Fresh Cilantro
Place all ingredients for the marinade in the bowl of a food processor. Pulse initially to evenly chop, then process until smooth. Transfer half of the mixture to a non-reactive container or a zip top bag, reserve the remaining half for sauce. Place pork tenderloins in this container, toss to coat, and let marinate 4 hours or overnight. Remove from marinade, pat dry, and grill until cooked through, basting occasionally with marinade. Let rest 10 minutes before slicing. Heat the marinade reserved for sauce in a small saucepan, and drizzle over sliced pork when serving. Garnish with additional cilantro if desired.
Jalapeno Corn Cakes
Makes about 24
1/3 Cup Cornmeal
1 Cup Flour
1/2 tsp Salt
1/2 tsp Baking Powder
1/2 tsp Ground Cumin
2 Tbsp Minced Cilantro
1/2 Cup Finely shredded cheddar cheese
2 Eggs Beaten
1 Cup Milk
3 Tbsp Butter, melted
1/4 Cup Green Chiles, minced
1 1/2 Cup Corn Kernels
Dash
Tabasco
Mix the cornmeal, flour, salt, baking powder, cumin, cilantro, cheese, eggs, milk and butter. Stir to make a smooth batter. Stir in remaining ingredients. Lightly oil a non-stick skillet. Heat over medium heat. Drop batter in heaping tablespoons onto skillet. Grill until golden. Serve warm or at room temperature. These can also be cooked as waffles!
Grilled Zucchini
Serves 6
3 Medium Zucchini, washed
1 Clove Garlic, pressed
1/3 Cup Olive Oil
1/4 Cup Finely minced fresh herbs (parsley, cilantro, oregano, or chives)
Salt and Pepper
Lime Zest to garnish
Slice each zucchini lengthwise in half. In a small bowl, combine the garlic, olive oil, and half of the herbs, reserving the remainder for garnish. Brush cut side of each zucchini half with some of the oil/herb mixture. Sprinkle with salt and pepper. Heat a grill or stove-top grill pan to medium high. Grill zucchini, turning once, until browned. Serve immediately, drizzle with remaining oil mixture, and garnish with fresh herbs and lime zest
Mexican Brownies
Makes 24
1 Cup Unsalted Butter, melted
1/3 Cup Unsweetened Cocoa Powder
2 Cups Sugar
4 Eggs
1 1/2 Cups Flour
1 tsp Ground Cinnamon
1/2 tsp Salt
1 tsp Vanilla Extract
2 Tbsp Kahlua
2 Cups Semi-sweet Chocolate Chips
1 Cup Chopped Pecans (Optional_
Powdered sugar for dusting
Preheat oven to 325 °. Grease a 9 X 13-inch baking pan. In a large mixing bowl stir together the melted butter, cocoa powder, and sugar until well blended. Add eggs, one at a time, and beat well after each. Add in flour, cinnamon, salt, vanilla and Kahlua and stir until mixture is smooth. Stir in chocolate chips and pecans if using. Spoon into prepared pan, and smooth the top of the batter. Bake 35 to 40 minutes until the brownies are pulling away from the sides of the pan (they will not test “done” with a toothpick, as these are very moist brownies). Allow to cool in pan completely. Cut into 24 brownies and dust with powdered sugar before serving. Store in an airtight container.