Texmexpeppervodkainfusion Recipes

Steps:

• Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
• SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams

Steps:

• Preheat the oven to 350 degrees F.
• For the quick pickled onions: Combine the vinegar, sugar, salt, peppercorns, bay leaf and 1/4 cup water in a small saucepan. Bring to a boil and stir to dissolve the sugar and salt. Put the jalapeno and red onion in a medium heatsafe bowl and pour the hot vinegar mixture over. Let cool to room temperature. (The onions can be made ahead and refrigerated for up to a week.)
• For the taco cups: Lightly spray the tortillas on both sides with cooking spray and dust with the chili powder. Fit each tortilla into a cup of a standard muffin pan, pleating the edges and making a space in the center to form a cup. Stagger the tortillas in the muffin pan so they are not bunched together. Bake until crisp and browned on the edges but still pliable in the center, about 8 minutes.
• For the iceberg slaw. Whisk together the mayonnaise, buttermilk, mustard, garlic powder and lime juice in a large bowl. Season lightly with salt and pepper. Add the lettuce, carrot, cilantro, scallion and bell pepper and toss to coat the vegetables in the dressing.
• For the taco filling: When ready to serve, heat a grill pan over medium heat. Grill the sausage slices, turning frequently, until heated through, 3 to 4 minutes.
• To serve, divide the sausage among the taco cups. Top with some slaw, pickled onions, Cheddar and avocado. Serve with lime wedges.

Steps:

• Mix all ingredients together and store in an airtight container.
• Sprinkle to taste on beef, chicken, potatoes, corn, popcorn, etc.

Steps:

• Spread beans in bottom of serving dish.
• Top with guacamole. You can use any recipe you like or even use a good guacamole dip.
• Mix sour cream and taco seasoning and spread over guacamole.
• Sprinkle cheese on top of the sour cream layer.
• Garnish with tomatoes and green onions.
• Serve with tortilla or corn chips.

Steps:

• Combine all ingredients.
• Store in a jar with a tight lid.

Steps:

• Cook noodles in boiling water according to package; drain. Toss with the butter and keep hot and set aside.
• While noodles cook, brown and crumble the beef with the onion until no longer pink; drain if necessary.
• Add to skillet, the Rotel (undrained), corn, water, cumin, garlic powder, cayenne, pepper and salt.
• Bring to a gentle simmer and cook for about 10 minutes.
• Stir in the reduced-fat sour cream and blend well. Heat through, but do NOT allow to boil.
• Serve over the hot cooked noodles.
• Garnish with chopped cilantro.

Steps:

• Use a large, clean glass container (at least 1.5 liter) with an airtight lid for your infusion.
• Save your original bottle as you will need it to strain the infused mixture into.
• Strain with a wire mesh strainer lined with a coffee filter or cheesecloth.
• Place the chili's in the large glass container, add vodka and cap tightly.
• Let stand at room temperature for 48 hours, shaking gently once or twice a day.
• Taste for the preferred flavour and heat intensity, allowing it to infuse for up to 2 more days if needed. No longer though or it will turn bitter.
• Strain the infused vodka back into the original bottle. Cap tightly, label and refrigerate until ready to serve.
• Salud!