In the Kitchen With Jennifer Barrett

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Jennifer Barrett, a Midlothian resident, and originally appeared in the MidlothianNOW September 2016 issue.

Texas Caviar 

  • 3 15-oz. cans black beans, rinsed and drained
  • 2 11-oz. cans small white corn, drained
  • 2 10-oz. cans Ro-Tel tomatoes with green chilies
  • 1 bunch green onions, chopped
  • 1 each red, yellow and green bell pepper, seeded and diced
  • 1 bunch cilantro, chopped
  • 1/4 cup red wine vinegar
  • 1 lemon, juiced
  • 3 cloves garlic, finely minced
  • Cumin, cayenne pepper, chili powder and garlic salt, to taste
  1. Mix all ingredients well in a very large bowl. Cover and refrigerate for several hours before serving with chips.

 

Grilled Mahi Mahi Tacos
Fish:

  • 1/4 cup olive oil
  • 1 lime, juiced
  • 1 Tbsp. ancho chili powder
  • 1 jalapeño, minced
  • 1/4 cup cilantro, chopped
  • 1 lb. Mahi Mahi
  • Baja Sauce:
  • 1 cup good quality mayonnaise, like Dukes or Hellman’s
  • 1/4 cup milk
  • 4 Tbsp. fresh lemon juice
  • 1 tsp. garlic salt

Garnishes:

  • Red and green cabbage, finely shredded 
  • Pico de gallo
  • Cilantro, chopped
  • Cotija cheese
  • Lime wedges
  • Corn tortillas, warmed
  1. For fish: Mix all ingredients except Mahi Mahi in a shallow baking dish. Marinate fish in mixture for at least 15 minutes but no longer than 20. Grill at moderate heat for several minutes per side, until flakey.
  2. For Baja sauce: Add all ingredients to a mason jar and shake until thoroughly combined; set aside.
  3. Serve fish topped with sauce and garnishes of your preference.

 

Lemon Shortbread Bars
Crust: 

  • 1/2 cup powdered sugar
  • 2 cups flour
  • 1 cup butter, cubed and chilled

Filling:

  • 4 eggs, well beaten 
  • 1 tsp. baking powder 
  • 1/4 cup fresh lemon juice 
  • 2 cups sugar 
  • 1/2 cup flour
  • 1/2 tsp. salt

Icing:

  • 3/4 cup powdered sugar
  • 2 Tbsp. lemon juice
  • 2 Tbsp. butter, melted
  1. For crust: Combine powdered sugar and flour in a mixing bowl and cut in butter until mixture resembles coarse breadcrumbs.
  2. Press mixture into a 13×9-inch baking pan and bake at 350 F for 25 minutes. Set aside to cool. Meanwhile prepare filling.
  3. For filling: Mix all filling ingredients together well; pour over cooled crust. Bake at 350 F for 25 more minutes; set aside.
  4. For icing: Mix all icing ingredients together well; pour over baked bars while still hot. Let cool thoroughly before serving.

 

Grilled Corn

  • 5 ears farm fresh corn, cleaned
  • 1/2 cup mayonnaise
  • 1 tsp. chili powder
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 cup freshly grated Parmesan cheese
  • Pam cooking spray
  • Lime wedges
  1. Brush corn with mayonnaise. Sprinkle on spices and Parmesan. Wrap individually in foil sprayed with Pam. Grill for 10 minutes or until kernels begin to brown.
  2. Remove from grill and let steam for several minutes inside foil. Remove from foil and serve with lime wedges.

 

Peanut Butter and Fudge Ice Cream Pie

  • 1/2 cup creamy peanut butter
  • 1/4 cup honey
  • 1 qt. vanilla ice cream, softened
  • 1 graham cracker pie crust
  • 1/2 cup cashews, lightly toasted and finely chopped (divided use)
  • 3/4 cup fudge topping (divided use)
  • Whipped cream
  1. Mix peanut butter and honey. Stir mixture into ice cream. Spoon half into cooked and cooled pie crust.
  2. Sprinkle with half of the cashews and drizzle with half of the fudge topping. Top with remaining ice cream mixture; smooth with the back of a large spoon. Sprinkle with remaining cashews and drizzle with remaining fudge. Freeze until firm, at least 6 hours. Garnish with whipped cream and extra fudge sauce.