Mexican Layered Bean Dip – Appetizer Recipe | La Preferida
This game-day dish packs a healthy twist - kale and greek yogurt! Slash a few calories without compromising flavor. Plus, a secret serving of greens guarantees your guests will crown you the host with the most 'veggies' !
Get the full recipe:
Fiesta Dip Recipe
Since 1898 the La Preferida family has been involved in the food business. With a bustling economy in the stockyards, steelmills and freightyards, Chicago was the perfect location for the family business in the 1920′s. We offer a full line of more than 200 authentic Mexican food items, including frijoles, salsas and jalapeños. La Preferida, 3400 W. 35th Street, Chicago, IL 60632, 1-800-621-5422. Visit our website: lapreferida.com
Taco'ish flavoured meatballs in an enchilada sauce is absolutely delicious!
I absolutely love everything about Mexican food, especially quick and easy tacos, but some people in the house don't like the mess so this dish is, in my opinion, the perfect compromise!
It is really tasty and satisfying without feeling too heavy.
I made the rice by adding freshly grated lime zest, chopped fresh coriander and black beans to warm, cooked rice.
Although the enchilada sauce is home made, the taco seasoning for the meatballs are bought and I always use @Cape Herb & Spice taco spice.
Along with the rice I served guacamole, coleslaw and a little tomato and spring onion salad.
Here's the recipe for the meatballs and the enchilada sauce as I made it:
Taco spiced meatballs in an Enchilada sauce
Ingredients:
Meatballs;
500g Beef mince
60ml fresh Breadcrumbs
30ml Milk
2 tbsp chopped fresh Coriander
1 small (or ½ med) Onion, finely chopped
30ml Taco Seasoning (I use Cape Herb)
30ml Oil for frying
Enchilada sauce;
30ml Sunflower/canola oil
30ml Flour
30ml Chili powder (or 15ml Paprika & 15ml Chillipowder)
1 large clove Garlic, chopped (or 2.5ml garlic powder)
2.5ml cumin powder
2.5ml dried Oregano
500ml Chicken stock (made with 3 stock cubes)
2.5ml Salt, or to taste
Extra for sauce;
1 Onion, roughly chopped
(This isn't usually part of an Enchilada sauce but I'm adding it to make kind of an Enchilada gravy)
To serve;
Lime, Coriander & Black Bean Rice
Guacamole or Avocado slices
Sour cream
Tomato Salsa
Coleslaw
Fresh Coriander
Method:
Meatballs;
In a large bowl add beef mince, bread crumbs, milk, coriander, onion & taco seasoning.
Mix well to throughly combine the ingredients.
Divide the mixture equally into 8 equally portions.
Roll onto balls.
Heat a ±25cm pan and add the oil.
Heat the oil for a few seconds and add the meatballs.
Fry for about 2 - 3 minutes to a nice deep brown, flip the meatballs and fry on the other side to brown.
Remove from the pan and set aside. (The meatballs won't be cooked through)
Enchilada sauce;
Without washing it, use the same pan as the one you fried the meatballs in using the oil (if there is too much oil, remove some but leave about 30ml in the pan)
Add the chopped onion and fry until starting to soften.
Add the flour, garlic, spices and herbs and fry with the oil and onion for a minute.
Add the chicken stock while vigorously stirring (to avoid lumps) until the sauce is smooth.
Turn down the heat to low and gently simmer for 3 - 4 minutes stirring every now and then to cook the flour.
Serve as required.
Add the meatballs and any juices to the Enchilada in the pan and cook over low heat, while regularly turning, for a further 7 - 10 minutes to cook the meatballs through.
Serve over coriander, black bean and lime rice.
Serve with avocado, sour cream, salsa, coleslaw and more fresh coriander.
Cooking Carbonara with Carlo Mirarchi and Pairing It with a Funky Natural Wine
Chef Carlo Mirarchi of Blanca and Roberta’s in Brooklyn shows Rebelle restaurant’s wine director, Patrick Cappiello, how to cook amazing Carbonara. It begins with guanciale—pork jowl—and requires eggs, cheese, pasta and a shit ton of black pepper. For the wine, Cappiello has a really funky choice—a natural sparkling wine made from Chenin Blanc that’s produced by Jean-Pierre Robinot. The wine (its style is referred to as ‘Pét-Nat’) finishes its fermentation in the bottle, creating the bubbles. There’s almost a cidery character to the varietal, which pairs really well with the pork in the dish.
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Executive Producer: Brian Berkowitz
Producer: Jeremy Repanich
Host: Patrick Cappiello
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Worlds Greatest Chicken Soup | Pollo Verde | Matty Matheson | Just A Dash | EP 6
TODAY IS EVERYONES FAVOURITING WEDNESDAY ITS THE EVERY OTHER WEDNESDAY WHERE JUST A DASH COMES OUT!!!! WE ARE MAKING POZOLE VERDE DE POLLO AND ITS MAYBE MY BEST VIDEO IVE EVER MADE BUT I SAY THAT ABOUT EVERY VIDEO BUT THIS ONE IS SPECIAL AND WILL WARM YOU TO THE BONE! ALL OF THE PATIENCE YOU FREAKY DEAKY FREAKS ARE SHOWING BY HOLDING ON IS BEAUTY AND POWER AND I LOVE ALL YALL!!!!! LETS FUCKING GO
Applestone Meat Company shops are open 24/7 and sell fresh cut meat from vending machines. All of the meat is sourced from whole animals raised without added hormones or antibiotics by farmers who are committed to their well-being. Find Applestone stores in Stone Ridge and Hudson, New York. More info here:
SOUP
1 onion, chopped
1 green pepper, chopped
1 poblano, chopped
1 jalapeno pepper, chopped
1 cubanelle pepper, chopped
3 celery stalks, chopped
4 garlic cloves
2-3 tbsp canola oil
1 whole chicken, divided into 8 parts
salt
6 -8 tomatillos, husked and cut in half
5 cups chicken stock
2 cups canned hominy, drained and rinsed
GARNISH
1/2 white onion, finely chopped
1 avocado, sliced
3-4 radishes, diced
1 cup cilantro, chopped
1 cup Mexican crema or sour cream
DIRECTIONS
Place onion, peppers, celery, and garlic in a blender and pulse until smooth. Set aside
Set oven to broil.
Heat oil over medium-high in a heavy bottom pot or dutch oven.
Season chicken with salt. Place chicken parts in pot and brown, about two minutes per side. Work in batches to avoid crowding the pan.
Meanwhile, place tomatillo halves cut side down in a cast-iron pan. Broil until skins are charred and tomatillos have released their juices, about 5 minutes.
Remove chicken from pot. Add in onion, pepper mixture to the pot. Reduce heat to medium and continue to cook until the mixture becomes golden, about 30 minutes stirring often.
Place the chicken pieces back in the pot along with the tomatillos and all the juices that were released in the pan.
Pour chicken stock into the pot and increase heat to high. Bring to an immediate boil then reduce heat to low and cover. Simmer until chicken is cooked through and tender, about 90 minutes.
Season with salt and pepper. Pour in hominy and stir to warm through.
Divide into bowls and garnish with onion, avocado, radish, cilantro, and sour cream.
Chicken Minced Egg Biriyani - Virgin Foods - Authentic Indian Recipes
Minced Chicken Egg Biriyani
New style of cooking Minced chicken with egg and preparing a biriyani just takes 25 minutes for anyone who wants to try a new taste and aroma of chicken minced egg biriyani.
Chicken Egg Dum Biryani Recipe, Chicken Egg Biryani Recipe, Easy Biryani recipe, Chicken Minced Egg biryani in pressure cooker, how to make Egg Biryani in a pressure cooker.
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