Best Thanksgiving Appetizer Recipes : Cooking Channel.
When planning your Thanksgiving dinner, you don’t want to forget about having some great appetizers to keep everyone ready for the big meal. Cooking Channel has put together 60 Thanksgiving appetizer recipes that you can try to keep the crowd happy. Check it out!
Homemade Candy Recipes – Photo Gallery | SAVEUR.
With the holiday time of year upon us, making homemade candy can be perfect for you to have for your own holiday parties or to give out as gifts to friends, family, neighbors, co-workers or anyone that you might like to say thank you to. Saveur Magazine has put together 40 homemade candy recipes for you to try out so you can make some delicious treats of your own. Check it out!
Pumpkinpalooza! 30 Days of Pumpkin Recipes | Williams-Sonoma Taste.
It’s fall and the leaves are changing, the weather is getting crisper and Halloween is right around the corner. It also means the pumpkins come to the forefront of everyone’s mind for this time of year and there are some great pumpkin recipes you can try to incorporate pumpkins into your meals. Williams-Sonoma has put together 30 pumpkin recipes so you can try something different with pumpkins each day. Check it out!
For the last of the dishes I made for our special taco night bonanza, I added a couple of more side dishes that would also go well on the tacos if you wanted to try them that way. This gave everyone lots of choices to make their tacos, whether they wanted beef, chicken, chorizo or even just vegetable to make a vegetarian taco. To go along with the guacamole, salsa, black bean and cabbage slaw and refried beans I wanted to do some kind of quick pickling that did not require a lot of effort on my part and would still give great flavor from the results. I found this recipe from Bon Appetit for quick pickled onions and since I had some radishes on hand already I thought I would throw them in there as well since they go so well with tacos. You can get this dish done in five minutes, let it sit and you are good to go.
Quick Pickled Onions and Radishes
1/2 cup apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 red onion, thinly sliced
3-4 radishes, thinly sliced
Whisk the apple cider vinegar, sugar and salt and 1 cup of water together in a small bowl until the sugar and salt dissolve. Place the red onion and the radishes in a jar and pour the vinegar mixture over the vegetables. Let the vegetables sit at room temperature for 1 hour before serving.
You can easily make these ahead of time and store them covered in your refrigerator for days before you use them. They do get good pickling flavor to them in a short amount of time and I have been having what was left on sandwiches and in salads all week-long as well so it gives you a great option for not a lot of work.
I also wanted to make something with corn as corn seems to go well with tacos. I found this simple confetti corn recipe from Ina Garten and decided to give it a try. Even though we haven’t hit good fresh corn season around here yet, I made this work pretty well using frozen corn instead and it turned out tasting great.
Confetti Corn
2 tablespoons olive oil
1/2 cup chopped red onion
1 orange bell pepper, seeded and cut to 1/2-inch dice
2 tablespoons butter
Kernels cut from 5 ears of corn, or 4 cups frozen corn kernels, thawed
1 1/2 teaspoons kosher salt
1 teaspoon finely ground black pepper
2 tablespoons julienned fresh herbs, such as basil, chives or parsley
Heat the olive oil over medium heat in a large skillet until it is shimmering. Add the red onion and saute for 5 minutes until the onion is soft. Stir in the bell pepper and saute the vegetables for about 2 more minutes.
Add the butter to the skillet and allow it to melt, Over medium heat, add the corn, salt and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just starts to lose its starch. Season the mixture to taste and gently stir in the herbs and serve.
You get a great roasted flavor from the corn as the sugars come out and mix nicely with the red onion and the pepper. It has great color and flavor as a side dish for the tacos or to go right on the tacos if you wish. You could also make this as a great side for all kinds of dishes of beef, chicken, fish or pork and I think it would work really well. Everyone liked it so much I never even had a chance to take a picture of it as it was gobbled up pretty quickly.
That’s all I have for today. Check back next time for another recipe. Now that I am done with the Mexican recipes I made this week, I can get back to some other things I have tried recently that I would like to share with everyone. Until next time, enjoy the rest of your day and enjoy your meal!
Now that you have some good taco recipes from chorizo tacos and chicken tacos, you need to have some good ides to go along with the tacos. Of course guacamole and salsa are always good choices and are pretty easy to make on your own at home. There are also a number of quality store-bought salsas and guacamole if there are some that you like in particular and don’t have the time or energy to make them yourself. Personally, I always like the homemade better since you have more control over the ingredients and can make it just how you and your family like it the best. Anyway, I wanted to make a few different side dishes that could go well either right on the tacos themselves or right along side of them. Of course, I needed to have a classic refried beans recipe and I decided to use this one that I found on Food Network’s website from Ellie Krieger. It is very simple and can be done in minutes.
Refried Beans
1 tablespoon olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 (15-ounce) can pinto beans, drained and rinsed
2/3 cup chicken broth, plus more if needed
Salt and pepper
2 tablespoons chopped fresh cilantro leaves
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until the onions are tender, about 3 minutes. Stir in the garlic and the chili powder and cook for 1 minute. Stir in the beans and the chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon or potato masher, adding more chicken broth to moisten the beans if necessary. Season the beans with salt and pepper, to taste. Stir in the cilantro leaves and serve.
The beans are very tasty and take no time at all to make. You could really do this with any type of beans that you like the best. I think black beans would be great for this well. The beans added great texture to the tacos overall and make a good side dish not just for tacos or other Mexican meals, but for things like chicken or pork entrees as well.
I also wanted to make a quick slaw to go along with the tacos, but I did not want a typical creamy coleslaw that I often make. I needed something lighter and simpler that people could put on their tacos or right on the side of their meals. This simple vegetable slaw from Bon Appetit fit the bill perfectly and only took a few minutes to make for the meal.
Black Bean and Cabbage Slaw
1 15-ounce can black beans, drained and rinsed
1/2 teaspoon cumin
2 teaspoons olive oil
1 tablespoon fresh lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro
Place the black beans and the cumin in a small bowl and partially mash the beans. Mix the olive oil and the lime juice together in a medium bowl. Add the coleslaw mix, green onions and cilantro to the oil mixture and toss them well to coat them evenly. Add the beans to the coleslaw and toss to coat. Season the slaw with salt and pepper to taste.
Again, it is a very simple recipe that has a great fresh taste and flavor. This slaw could even be used as a taco filling all on its own if you wanted to go with something as more of a vegetarian option for tacos. All you need to do is heat dome tortillas, spoon the mixture onto the tortillas, add a little cheese and any other toppings you like, and you are good to go. I have actually been eating the slaw with my lunch the rest of the week and have added it into some salad that I made for lunch yesterday for an even better variation on regular salad.
That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!
To go along with the chorizo tacos and the beef tacos I had made on Sunday I also wanted to make some chicken tacos. I didn’t want to do something with just shredded chicken, which would have been easy to do with some chicken, but I wanted something a little different with some nice sauce to go along with it. I had looked at a few different recipes I found on the Internet, but then I came upon this one from Michael Chiarello on the Food Network for a chicken taco filling. It looked pretty easy to make, only used a few ingredients and I could get it done along with all over the other things I was making that day. The original recipe is for a pretty large quantity, so I ended up scaling it down quite a bit to fit my crowd and I still had a lot left over, so you could make it even smaller if you only have a couple of people to feed. The recipe shown here is in the amounts that I actually used. If you want the larger quantities, all you need to do is double this recipe.
Chicken Tacos
1/4 cup extra-virgin olive oil
5 garlic cloves, minced
2-3 onions, minced
2 pounds boneless, skinless chicken breasts, diced into 1/2-inch chunks
Salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 Serrano pepper or jalapeno pepper, sliced thin
1 tablespoon sweet paprika
1 tablespoon smoked paprika
1/2 tablespoon ground cumin
1 tablespoon ground oregano
2-3 cups chicken broth or water
For the Tacos:
Red onion, sliced thin
Lettuce, shredded
Radishes, sliced thin
Salsa (homemade or store-bought)
Guacamole (homemade or store-bought)
Flour or corn tortillas
Heat a large saute pan over medium heat and pour in enough olive oil to coat the bottom of the pan. Add the garlic and onions and cook until the vegetables are soft and nicely caramelized, about 10 to 12 minutes.
In the meantime, season the chicken breast pieces with salt and pepper. Sprinkle the flour over the chicken pieces and toss the chicken to coat it well. Heat another large saute pan over medium-high heat and add 3 tablespoons of the olive oil. Cook the chicken until it is lightly browned, about 6 to 8 minutes.
Once the onion mixture is caramelized and softened, add the chile peppers, sweet paprika, smoked paprika, cumin and oregano. When the chicken is done, transfer it to the pan with the onions. Pour in the broth or water and bring the mixture to a boil. Reduce the heat and simmer until the sauce is thickened, about 20 minutes. Adjust the seasoning with salt and pepper to taste.
To serve the tacos, place all of your chosen toppings and the chicken filling in separate bowls along with the warmed tortillas so people can construct their own tacos.
This was a simple recipe for the chicken that yielded some great flavor thanks to the spices used. You could certainly substitute some rotisserie chicken and just heat it up with the onion mixture and spices if you have left over chicken from another meal or do not want to cook the chicken yourself. The sauce is nice and thick and clings nicely to the chicken to add another level of flavor to the dish. I would choose to make chicken tacos this way every time.
That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!
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