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
- 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
- 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.
- For Baja sauce: Add all ingredients to a mason jar and shake until thoroughly combined; set aside.
- 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
- For crust: Combine powdered sugar and flour in a mixing bowl and cut in butter until mixture resembles coarse breadcrumbs.
- Press mixture into a 13×9-inch baking pan and bake at 350 F for 25 minutes. Set aside to cool. Meanwhile prepare filling.
- For filling: Mix all filling ingredients together well; pour over cooled crust. Bake at 350 F for 25 more minutes; set aside.
- 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
- 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.
- 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
- Mix peanut butter and honey. Stir mixture into ice cream. Spoon half into cooked and cooled pie crust.
- 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.
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