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The Kitchen Table

I'll share my recipes, if you share yours, Wed., July 25

14 years ago

This is the salad I made yesterday.

Cuban Black Bean and Rice Salad

2 c. cooked white rice (do not use salt or butter)

3 Tbsp. finely chopped onion

1/2 medium green pepper, chopped

1 can (15 oz.) black beans, drained and rinsed

1 jar (2 oz.) diced pimentos, drained

Dressing: (I would double this next time)

1 tsp. dried oregano

1/4 tsp. salt

1/8 tsp. pepper

1-2 cloves garlic, minced

3 Tbsp. cider vinegar (or rice vinegar)

3 Tbsp. olive oil

Combine salad ingredients. Whisk together dressing ingredients and add to salad. Mix well, cover and refrigerate at least 30 minutes to allow flavors to blend. Makes 8 servings, 1/2 c. each.

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Comments (3)

Jasdip
14 years ago
Thanks for sharing your salad recipe Patti.

This looks real good, and it's in my to-try binder. Apricot jam can be used in place of peach, as well.

Peach-Chipotle Pork with Asparagus (Canadian Living)

1/3 cup (75 mL) peach jam
3 tbsp (45 mL) white wine vinegar
2 cloves garlic, chopped
2 canned chipotle peppers in adobo sauce, drained, seeded and chopped
1 lb (454 g) pork tenderloins
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 bunch (9 oz/255 g) asparagus, trimmed
1 tbsp (15 mL) olive oi

In small saucepan, bring jam, vinegar, garlic and chipotles to boil over medium-high heat; cook, stirring occasionally, until jam is melted, about 2 minutes. Remove 2 tbsp glaze to bowl and set aside.

Sprinkle pork with pinch each of the salt and pepper. Brush pork all over with glaze. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until digital rapid-read thermometer inserted into thickest part reads 160F, about 18 minutes. Let stand for 5 minutes before carving. Drizzle pork with reserved glaze.

Meanwhile, toss together asparagus, oil, and remaining salt and pepper. Add to grill and cook, turning occasionally, until tender-crisp, about 7 minutes. Serve with pork.
patti43
Original Author
14 years ago
That looks good, Jasdip. I will use apricot jam and only 1 chipotle :-) I'm such a coward when it comes to heat!
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Georgysmom
14 years ago
Thanks for the recipe Patti...here's one I just printed out and am going to try:

Chicken Skewers with Sweet & Spicy Marmalade

1 lb. boneless skinless chicken breasts
1/4 C olive oil
1/4 C soy sauce
2 garlic cloves, minced
1/8 tsp pepper

Sauce:

2 Tbl chopped seeded jalapeno pepper
1 1/2 tsp butter
1 tsp minced fresh gingerroot
3/4 c orange marmalade
1 Tbl lime juice
1Tbl thawed orange juice concentrate
1/4 tsp. salt

Flatten chicken to 1/4" thickness. Cut lengthwise into 1" wide strips. In a large resealable plastic bag, combine oil, soy sauce, garlic and pepper. Add chicken, seal bag and turn to coat. refrigerate for 4 hours or overnight.

Drain and discard marinade. Thread chicken on skewers, place in a greased 15 x 10 x 1" baking pan. Broil 6" from heat for 2 - 4 min on each side or until chicken is no longer pink. Meanwhile, in a saucepan, saute jalapeno in butter. Add remaining ingredients. Serve in dish with chicken skewers.

I'm looking for something different for an hors d'oeuvre.

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