Ingredients Archives: salt and pepper

Mexican Hot Dogs

Mexican Hot Dogs
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Hot dogs go Mexican with these hot dogs that are topped with guacamole and salsa and wrapped in a flour tortilla.
Servings Prep Time
8 Servings 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time
20 Minutes
Mexican Hot Dogs
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Hot dogs go Mexican with these hot dogs that are topped with guacamole and salsa and wrapped in a flour tortilla.
Servings Prep Time
8 Servings 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Dogs: Heat a griddle or grill over medium heat. Bring about ½-inch of water to a boil in a saucepan. Boil the hot dogs until heated through, about 4-5 minutes. Transfer the hot dogs to the grill and cook to crisp up the casings.
  2. Guacamole: Meanwhile, combine the onion with 1 teaspoon of salt and let the salt pull the liquid out of the onions. Combine the avocado, tomato, lime juice, chile and cilantro. Stir in the onions and any juice that has accumulated. Season to taste with salt and pepper.
  3. Assembly: Put some cheese down the center of each tortilla, leaving a ½-inch border around the edges of the tortilla. Place the hot dogs over the toppings, then top with the guacamole/salsa mixture, add some more cheese if needed and wrap the tortilla around the dogs. Use toothpicks to secure the tortillas if needed. Spray the griddle or pan with cooking spray or corn oil and grill for a few minutes on each side until brown and crisp.
Recipe Notes

Try Vegetarian Hot Dogs or substitute corn for flour tortillas.

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Shrimp Quesadilla

Shrimp Quesadilla
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Quesadillas have to be my favorite go-to food for lunch. They’re just so easy to make! Especially when you have tortillas and cheese in the fridge, which we almost always do. Recently I had lunch with an old friend at Buck’s of Woodside, a rather famous hang-out for Silicon Valley venture capitalists, and had a spectacular marinated shrimp and Jack cheese quesadilla, smothered in avocado and creme fresca, served on a bed of shredded iceberg lettuce. I’ve created my own version here, inspired by that wonderful lunch at Buck’s. I could eat these all day.
Servings Prep Time
1 Serving 15 Minutes
Cook Time
10 Minutes
Servings Prep Time
1 Serving 15 Minutes
Cook Time
10 Minutes
Shrimp Quesadilla
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Quesadillas have to be my favorite go-to food for lunch. They’re just so easy to make! Especially when you have tortillas and cheese in the fridge, which we almost always do. Recently I had lunch with an old friend at Buck’s of Woodside, a rather famous hang-out for Silicon Valley venture capitalists, and had a spectacular marinated shrimp and Jack cheese quesadilla, smothered in avocado and creme fresca, served on a bed of shredded iceberg lettuce. I’ve created my own version here, inspired by that wonderful lunch at Buck’s. I could eat these all day.
Servings Prep Time
1 Serving 15 Minutes
Cook Time
10 Minutes
Servings Prep Time
1 Serving 15 Minutes
Cook Time
10 Minutes
Ingredients
Servings: Serving
Units:
Instructions
  1. 1 If you are starting with frozen raw shrimp, defrost them by placing them in a bowl of ice water until defrosted. Then poach the raw shrimp for 1 to 2 minutes in boiling water, remove from pan with a slotted spoon, and rinse under cold water to stop the cooking. If you are starting with frozen cooked shrimp, you can defrost them in a bowl of ice water or lemon juice with ice. 2 Place strained cooked shrimp in a bowl. Add lime or lemon juice, some chopped fresh jalapeno or serrano chile and/or a dash of chile powder (can also use chipotle chiles or chipotle chili powder) to desired level of heat, green onion, and cilantro. Sprinkle with salt and pepper. Let marinate for 10 to 30 minutes. Strain out the juice. 3 Heat a cast iron or stick-free skillet on medium high. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well). Place one flour tortilla on the skillet. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla. Remove the tortilla and repeat with the second tortilla. Leave the second tortilla in the pan and reduce the heat to medium. 4 Sprinkle the tortilla with the grated cheese. Distribute the shrimp mixture on top of the cheese. Place the other tortilla on top. Using two spatulas (one to hold the top in place) flip the quesadilla over when the bottom tortilla is nicely toasted and the cheese has begun to melt. Remove the quesadilla from the pan when the now bottom tortilla has toasted sufficiently. You can also use just one tortilla instead of two, and fold the tortilla over itself like an omelette. 5 Cut like a pie into six pieces. A pizza wheel works well for this. Place on a serving plate. Serve with avocado slices and sour cream. Garnish with chopped fresh cilantro.
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Pressure Cooker Pulled Pork

Pressure Cooker Pulled Pork
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The pork is simply prepared with a sweet-spicy rub, the juices that result from containing all the flavor in the pressure cooker get boiled down to make fantastic barbecue sauce. Slow and low definitely has its place, but I'm glad to be able to bring the barbecue inside in a fraction of the time most other pulled pork recipes call for.
Servings Prep Time
7 Servings 2 Hours
Servings Prep Time
7 Servings 2 Hours
Pressure Cooker Pulled Pork
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The pork is simply prepared with a sweet-spicy rub, the juices that result from containing all the flavor in the pressure cooker get boiled down to make fantastic barbecue sauce. Slow and low definitely has its place, but I'm glad to be able to bring the barbecue inside in a fraction of the time most other pulled pork recipes call for.
Servings Prep Time
7 Servings 2 Hours
Servings Prep Time
7 Servings 2 Hours
Ingredients
Servings: Servings
Units:
Instructions
  1. Combine sugar, paprika, chili powder, cumin, 1 tsp. salt, and 1/2 tsp. pepper, then rub mixture evenly over pork.
  2. Combine vinegar, water, ketchup, and liquid smoke in pressure cooker pot.
  3. If Cooking in a conventional pot, cook for 4 hours or until pork falls apart easily. If cooking in a stovetop pressure cooker 2 hours. If cooking in an electric pressure cooker 2.5 hour
Recipe Notes

As per the final step, the sauce takes 15-20 minutes. I pour the sauce into a fat separator and reduce the sauce in a small saucepan. If you want to reduce in your PC, you can skim the fat off. I usually keep about one cup of liquid to pour over the pork after shredding, then reduce the rest for sauce.

Serve on a dinner roll or Hawaiian Bun with Boston Baked Beans and Coleslaw.

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Simply Guacamole

Simply Guacamole
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This is so easy and so good. It's always the hit of the party and it's gone before anything else on the table
Simply Guacamole
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This is so easy and so good. It's always the hit of the party and it's gone before anything else on the table
Ingredients
Servings:
Units:
Instructions
  1. Stir together the avocado and lime juice in a serving bowl; add the green onion and cilantro; mix well. Season with salt and pepper. Serve immediately or store covered in refrigerator with avocado pits in the bowl to keep from browning
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