Avocado and Grilled Corn Salad

Hi! Work is crazy. Too tired to type. Working long, hectic days.

Sleepy.

Must. Share. Tasty. Salsa.

Make for your next BBQ.

You will need…

2 Hass avocados, diced

1 ear of corn, in the husk and soaking in water for 1 hour

¼ cup finely chopped red onion

1 medium jalapeno, seeded and finely chopped

1 tablespoon fresh lime juice

Salt and pepper to taste

Start by preheating your grill.

When the grill is hot, grill the corn until kernels are tender. About 25 minutes. Turning every 5 minutes.

While the corn is grilling, combine the avocado, onion, jalapeno, and lime juice. Season with well with salt and pepper.

When the corn is done, remove the husk and allow the corn to cool slightly. 

Cut the corn from the cob and toss with the avocado mixture.

Combine well and serve with your favorite chips or on a taco.

Love and Beer Floats

Angela 

Avocado and Grilled Corn Salad

2 Hass avocados, diced

1 ear of corn, in the husk and soaking in water for 1 hour

¼ cup finely chopped red onion

1 medium jalapeno, seeded and finely chopped

1 tablespoon fresh lime juice

Salt and pepper to taste

Start by preheating your grill.

When the grill is hot, grill the corn until kernels are tender. About 25 minutes. Turning every 5 minutes.

While the corn is grilling, combine the avocado, onion, jalapeno, and lime juice. Season with well with salt and pepper.

When the corn is done, remove the husk and allow the corn to cool slightly. Cut the corn from the cob and toss with the avocado mixture.

Combine well and serve with your favorite chips or on a taco. 

Minty Mango Salsa

I’m not sure how I did it, but I’ve managed to make it twenty-six years in southern California without going to the river.

But this weekend, I’m popping my river cherry thanks to some close friends who invited me and Wesley to join them on their weekend river trip.

Beers and boats! Here we come!

Hopefully I continue my streak of NOT hurting myself.

If you are going to spend the weekend enjoying some beverages by some body of water, here is just the little snack to take along for the ride.

You will need…

1 mango, peeled and diced

½ cucumber, peeled and diced

1 small jalapeno, diced

½ red onion, diced

Juice of 1 lime

1/3 cup roughly chopped cilantro

3 green onions, finely chopped

5 mint leaves, finely chopped

Salt and pepper to taste

Here comes the really hard part. Combine all your ingredients in a bowl.

Season with salt and pepper and serve.

Wish me luck on my river adventure!

Love and Beer Floats

Angela

Minty Mango Salsa

1 mango, peeled and diced

½ cucumber, peeled and diced

1 small jalapeno, diced

½ red onion, diced

Juice of 1 lime

1/3 cup roughly chopped cilantro

3 green onions, finely chopped

5 mint leaves, finely chopped

Salt and pepper to taste

Here comes the really hard part. Combine all your ingredients in a bowl.

Season with salt and pepper and serve. 

Tangy Avocado and Cilantro Chicken Enchiladas

In two years of cooking, I’ve made A LOT of stuff.

Hundreds of dishes.

Some were just alright. Most were pretty tasty. A couple were inedible.

But only a select few have been really excellent.

And in my mind, these enchiladas were freaking amazing.

Like, I want to eat them at least once a week, amazing.

Something about the way the avocado melts together with the chicken makes them so decadent and delicious.

I’ll let the pictures do the rest of the talking.

You will need…

1 pound chicken tenders (or chicken breasts cut into pieces)

1 tablespoon olive oil (drizzled on the chicken for grilling or in the pan for cooking it in a pan)

Salt and pepper to taste

2 avocados, diced

1/2 cup cilantro leaves, plus more for garnish

1/4 cup greek yogurt

Juice of 2 limes

1 teaspoon cumin

12 flour tortillas (I know making enchiladas with flour tortillas is co

nsidered weird to some, but trust me on this one)

2 cups Tangy Tomatillo Enchilada Sauce

2 cups Mexican blend cheese, plus extra for garnish

1 tomato, diced (optional garnish)

Preheat your oven to 350 degrees F. 

Start by heating either your grill or a pan over medium heat and season the chicken well with salt and pepper. If you are grilling your chicken, make sure you lightly brush your chicken with olive oil so it doesn't stick. If you are cooking in a pan, heat the olive oil in the pan until it is hot and add the chicken. 

Grill for about 4 minutes a side, flipping once to ensure good grill marks. 

When the chicken is cooked through, set aside till it has cooled. 

After the chicken has cooled, use 2 forks to shred the chicken and add it to a medium sized bowl. 

Add to chicken the avocado, 1/2 cup cilantro, greek yogurt, lime juice and cumin and mix very well. 

Add in 1/2 cup of the cheese blend and lightly combine it. 

Spoon about 3 tablespoons of the chicken mixture into the middle of a tortilla and roll it up. 

Place it in a lightly greased 9x13 baking dish and continue this process until all the tortillas have been filled. 

Cover the enchiladas with the remaining cheese and the enchilada sauce. 

Bake the enchiladas for 25 minutes. 

Remove for the oven and serve with a little cheese, cilantro and tomato garnish.

Drool. Double Drool. 

Love and Beer Floats

Angela

Tangy Avocado and Cilantro Chicken Enchiladas

1 pound chicken tenders (or chicken breasts cut into pieces)

1 tablespoon olive oil (drizzled on the chicken for grilling or in the pan for cooking it in a pan)

Salt and pepper to taste

2 avocados, diced

1/2 cup cilantro leaves, plus more for garnish

1/4 cup greek yogurt

Juice of 2 limes

1 teaspoon cumin

12 flour tortillas (I know making enchiladas with flour tortillas is considered weird to some, but trust me on this one)

2 cups Tangy Tomatillo Enchilada Sauce

2 cups Mexican blend cheese, plus extra for garnish

1 tomato, diced (optional garnish)

Preheat your oven to 350 degrees F. 

Start by heating either your grill or a pan over medium heat and season the chicken well with salt and pepper. If you are grilling your chicken, make sure you lightly brush your chicken with olive oil so it doesn't stick. If you are cooking in a pan, heat the olive oil in the pan until it is hot and add the chicken. 

Grill for about 4 minutes a side, flipping once to ensure good grill marks. 

When the chicken is cooked through, set aside till it has cooled. 

After the chicken has cooled, use 2 forks to shred the chicken and add it to a medium sized bowl. 

Add to chicken the avocado, 1/2 cup cilantro, greek yogurt, lime juice and cumin and mix very well. 

Add in 1/2 cup of the cheese blend and lightly combine it. 

Spoon about 3 tablespoons of the chicken mixture into the middle of a tortilla and roll it up. 

Place it in a lightly greased 9x13 baking dish and continue this process until all the tortillas have been

filled. 

Cover the enchiladas with the remaining cheese and the enchilada sauce. 

Bake the enchiladas for 25 minutes. 

Remove for the oven and serve with a little cheese, cilantro and tomato garnish.

Tangy Tomatillo Salsa (Green Enchilada Sauce)

Let me just start by saying I love my boyfriend. He is wonderful in many ways, but one of my favorite things about him is his former kitchen experience.

Wes worked for a couple years in a high-end restaurant as a prep cook. Which is wonderful, considering I often try to make way too many things at one time. Having him in the kitchen helping me chop and prep really eases the load on Tuesday nights.

Until he decides to do this…

My love, who is a huge goofball, insists on photo bombing at least three of my photos each night, rendering them useless.

So I’ve finally decided to retaliate.

If you keep doing this in my photos, I will keep posting them.

I know you are reading this.

I hope this lesson is learned.

If not, get excited readers. You will get to see the many ridiculous faces of Wesley.

While we both wait to see if he will adjust his attitude, here is an amazing salsa/green enchilada sauce for your viewing pleasure.

Don’t let the tomatillos scare you. They are really easy to work with and are tangy and delicious.

You will need…

6-8 medium sized tomatillos, husked and washed

1 tablespoon olive oil

1 medium onion, chopped

4 cloves garlic, minced

1 large poblano chile

1 teaspoon oregano (preferably Mexican)

½ cup vegetable stock

¼ cup cilantro

Salt and pepper to taste

Start by preheating your broiler.

When the boiler is piping hot, place the chile on a baking sheet and place it under the broiler.

Broil the pepper until it is black and blistering on all sides, turning if needed.

When it is completely black and blistered, remove it from the oven and place it in a Ziploc bag or in a bowl covered tightly with saran wrap.

Allow the pepper to sit for 5 minutes and then remove the peel.

Remove the core and most of the seeds and chop into a couple pieces.

Then, place all the tomatillos and the baking sheet and roast them until lightly browned on one side. About 7 minutes.

Turn them over and roast them for another 7 minutes. Remove them from the oven and let them cool slightly. When they have cooled, chop them into pieces (fine if you are making a salsa but big chunks are okay if you are going to make a sauce).

While the tomatillos are cooling, heat the oil, the onions and the garlic in a medium saucepan over medium high heat.

Cook them until the onions are soft and have started to brown. About 10 minutes.

Then, chop the tomatillos and add them, the chile, the oregano and the stock to the onions and stir well. Season well with salt and pepper.

Bring the salsa to an slow simmer and cook the mixture for 10 to 15 minutes, until it has thickened a bit.

Add in the cilantro.

At this time, you can leave it chunky for salsa, or use a hand blender or a food processor to completely blend the mixture to make a sauce.

Taste for seasoning and add salt or pepper to taste.

Serve with chips or on your favorite enchiladas!

Love and Beer Floats

Angela

6-8 medium sized tomatillos, husked and washed

1 tablespoon olive oil

1 medium onion, chopped

4 cloves garlic, minced

1 large poblano chile

1 teaspoon oregano (preferably Mexican)

½ cup vegetable stock

¼ cup cilantro

Salt and pepper to taste

Tangy Tomatillo Salsa (Green Enchilada Sauce) 

Start by preheating your broiler.

 When the boiler is piping hot, place the chile on a baking sheet and place it under the broiler.

 Broil the pepper until it is black and blistering on all sides, turning if needed. 

 When it is completely black and blistered, remove it from the oven and place it in a Ziploc bag or in a bowl covered tightly with saran wrap.

 Allow the pepper to sit for 5 minutes and then remove the peel.

 Remove the core and most of the seeds and chop into a couple pieces.

 Then, place all the tomatillos and the baking sheet and roast them until lightly browned on one side. About 7 minutes.

 Turn them over and roast them for another 7 minutes. Remove them from the oven and let them cool slightly.

 While the tomatillos are cooling, heat the oil, the onions and the garlic in a medium saucepan over medium high heat.

 Cook them until the onions are soft and have started to brown. About 10 minutes.

 Then, chop the tomatillos and add them, the chile, the oregano and the stock to the onions and stir well. Season well with salt and pepper.

 Bring the salsa to an slow simmer and cook the mixture for 10 to 15 minutes, until it has thickened a bit.

 Add in the cilantro and lime.

 At this time, you can leave it chunky for salsa, or use a hand blender or a food processor to completely blend the mixture to make a sauce.

 Taste for seasoning and add salt or pepper to taste.

 Serve with chips or on your favorite enchiladas!