Southwest Guacamole

Posted on May 3, 2017 by admin
Southwest Guacamole
Perfect as a dip or garnish for tacos and burritos, this guacamole is also good enough to eat with a spoon!
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Ingredients
  1. 2 small avocados, peeled, pitted & divided
  2. 2 scallions, trimmed and halved
  3. ¼ red pepper, seeded & roughly chopped
  4. ¼ small onion, roughly chopped
  5. 1 clove garlic, halved
  6. 1 15 oz can unsweetened corn
  7. 1 tbsp hot sauce
  8. 1⁄3 cup cilantro
  9. ¾ tsp sea salt
  10. 1 tbsp fresh lime juice
  11. ½ tsp ground black pepper
  12. ½ cup shredded pepper jack or cheddar cheese
Instructions
  1. Add all ingredients except 1 avocado to a Blendtec blender with a WildSide+ jar and secure lid. Press "Pulse" 4 times.
  2. Add remaining avocado and secure lid. Press "Pulse" 3-4 more times or until desired texture is reached.
Notes
  1. NUTRITIONAL INFORMATION
  2. Servings 12.0 Sodium 310 mg Serving Size 1/4 cup Carbohydrates 7 g Calories 80 Fiber 3 g Fat 5 g Sugar 2 g Saturated Fat 1.5 g Protein 2 g Cholesterol 5 mg
  3. VARIATIONS
  4. To add more heat, add jalapeño pepper
  5. For a dip higher in protein, fold in 1 cup cooked black beans
  6. NOTE: This can also be made in the Blendtec four side jar. Decrease the recipe by 1/3, and stop the blender during blending and stir it up a little.
  7. COPYRIGHT © 2017 BLENDTEC INC. ALL RIGHTS RESERVED
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Spicy Chorizo and Poblano Chili Hash Browns

Posted on April 24, 2017 by admin
Spicy Chorizo and Poblano Chili Hash Browns
Serves 6
Spice up your brunch or dinner table with this south of the border inspired side dish.
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Ingredients
  1. 2 tablespoons olive oil
  2. 8 ounces Spanish chorizo, thinly sliced
  3. 2 poblano or hatch chilies, seeded and chopped
  4. 5 russet potatoes, peeled and shredded
  5. 1 1/2 teaspoons kosher salt
  6. 1/2 teaspoon coarsely ground black pepper
  7. 1/4 cup sliced scallions, divided
Instructions
  1. Set a nonstick 4 1/2 qt. saute pan over medium-high heat and pour in the olive oil. Once the pan is hot, add the chorizo and chilies. Cook until brown and crispy, about 5 minutes.
  2. Meanwhile, rinse the shredded potatoes in a fine mesh strainer under cold water until the water runs clear. Transfer to a clean kitchen towel and squeeze out as much of the liquid as possible.
  3. Add the shredded potatoes to the saute pan. Season with salt, pepper and half the scallions. Stir to combine, then press down firmly on the mixture with a spatula to even it out.
  4. Lower the heat and continue to cook for 15 minutes. Place a large plate over the top of the saute pan and carefully invert the hash browns onto the plate. Slide the hash browns back into the pan to brown the other side. Cook another 15 minutes. Remove from the heat. Slice and serve with the remaining scallions.
Notes
  1. © 2017 LE CREUSET. All rights reserved.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Creamy Scrambled Eggs with a Fricassee of Wild Mushrooms and Peas

Posted on April 24, 2017 by admin
Creamy Scrambled Eggs with a Fricassee of Wild Mushrooms and Peas
Serves 4
This method for scrambling eggs produces a creamy, almost creamy, polenta¬like egg with very small curds. It is best to use a sauce whisk to make the eggs; the sides are straighter than a balloon whisk. Do not let the eggs cook too quickly. The pan can be pulled on and off the heat as necessary. In this recipe we serve the eggs with wild mushrooms and peas, but they can be served simply, with an addition of minced fresh herbs, or for a really amazing experience, with the addition of fresh black or white truffles.
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Ingredients
  1. Coarse salt
  2. 1 sprig of thyme
  3. 1/2 cup fresh peas
  4. Chicken stock, vegetable stock or water
  5. 3 tablespoons (1 1/2 ounces) unsalted butter
  6. 6 large eggs, beaten
  7. 1/2 clove garlic
  8. 3 tablespoons crème fraiche
  9. 1 cup mixed wild mushrooms (such as freshly ground pepper shiitakes, chanterelles and morels) cleaned and cut into like size pieces
Instructions
  1. Bring a large Copper Core pot of water to a boil, and add enough salt to taste like the ocean. Prepare an ice bath. Add the peas and cook them until they are just tender. Drain the peas through a strainer and plunge the strainer into the ice bath to chill the peas. Drain them on paper towels, then set aside.
  2. Melt one tablespoon of butter in a sauté pan over medium heat. Add the garlic to the pan as the butter melts. When the butter is hot, add the firmest mushrooms (shiitakes) and thyme. Sauté for a minute. If the pan appears dry at any time during the sautéing of the mushrooms, add a small amount of stock or water to keep them moist. Add the medium textured mushrooms (morels). Sauté another minute and finely add the softer textured mushrooms (chanterelles), sauté another 2 minutes or until the mushrooms are tender, continuing to add small amounts of liquid as necessary. Keep warm, then just before serving, stir in the peas to heat through.
  3. Meanwhile begin to heat the remaining 2 tablespoons of butter in a Copper Core saucier. Add the eggs and a pinch of salt. Whisk constantly to prevent curds from forming. The cooking process should take about 4 to 5 minutes. When the eggs are almost completed, whisk in the crème fraiche, which will add richness and help keep the eggs from overcooking. The finished eggs should have the consistency of a creamy polenta.
  4. Spread the mushroom fricassee in the bottom of large shallow serving bowls. Top with the scrambled eggs and a grinding of freshly ground pepper.
Notes
  1. Thomas Keller, courtesy of All Clad
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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