Andolicious

Archive for the ‘Recipes’ Category

Ingredients:

1/2 small spring onion, diced

6-8 oz. chunky salsa

4 cups chicken broth

1 cup black beans, rinsed

1 cup corn, rinsed

1 cup chopped cabbage

1 tsp dried oregano

salt and pepper to taste

3 tortillas

2 Tbsp canola oil

Recipe:

Sauté the onions in olive oil over medium heat for about 5 minutes, or until translucent. Add the salsa, cook 2 minutes. Transfer onions and tomato to a blender, add the chicken broth and puree. Transfer to pot, add corn, black beans, cabbage, salt, pepper, oregano and cayenne to taste. Bring to a boil, then reduce to simmer and cook 10 minutes uncovered. Meanwhile, heat the canola oil in a skillet over high heat. Chop the tortillas into slices and add to oil when hot. Fry until golden and crispy. Salt lightly after removing. Take three long strips of cabbage and fry for garnish.

Ingredients:

2 Boneless skinless chicken breasts

2 Tbsp Olive oil

1 TbspSoy Sauce

1 tsp Black pepper

1 tsp Cayenne powder

1/4 medium-sized Red Onion

3 Tomatoes

1 Avocado

1/4 cup Sour Cream

1/4 cup Mayonnaise

1 tsp Habanero hot sauce

1 Tbsp Lemon Juice

Parmesan cheese

Recipe:

Marinade the chicken breasts in olive oil, soy sauce, garlic powder, cayenne, and pepper. Flip chicken over after 15 minutes and season other side.

Grill the chicken for about 5 minutes on each side, until some nice grill marks appear. Flip the chicken, cook 4ish minutes, and transfer to baking dish. Bake at 325 degrees Fahrenheit for 20-25 minutes (uncovered). (Searing the chicken on both sides can be done if you don’t own a grill pan). Let the chicken rest for 5 minutes before slicing for optimum moistness. While the chicken is baking, turn the heat down on the pan and cook the onions until tender.

In a bowl, mix sour cream, mayo, hot sauce, cayenne, and lemon juice. Slice the bread in half long-ways, brush with butter, and grill over low heat until toasted through. Season the sliced tomatoes and avocado with salt and pepper to taste.

Slather the toasted bread with the spicy mayo mix, then top with chicken, tomato, grilled onion, avocado, and a sprinkle of grated Parmesan cheese. Enjoy!

Ingredients:

1 lb ground beef

1 yellow onion, diced

4 cups chicken broth

2 cups long grain white rice

1 tsp dry oregano

1 tsp dry basil

1 Tbsp olive oil

1 can whole tomatoes, pureed in blender

5 bell peppers

12 large tomatoes

Recipe:

Cook the ground beef in a large pot over high heat until browned. Meanwhile, cook the onion in olive oil over medium high heat until tender. Add garlic to onion, cook 1 minute. Add onion/garlic to the pot, along with the oregano, basil, and salt and pepper to taste. Cook for 1-2 minutes, then add the pureed tomato, along with the guts of the hollowed out tomatoes.  Cook an additional 1-2 minutes. Add the chicken broth and rice, bring to a boil, then reduce to a simmer and cover. While that mixture is cooking, bring a pot of water to a boil, then boil each one of the bell peppers for 3 minutes or until about as tender as a tomato, and set aside. When most of the liquid in the mixture has been absorbed by the rice, spoon it into the hollowed out tomatoes and pre-cooked bell peppers. Place in a deep baking pan and fill with 1/4 inch of water. Bake at 300 degrees Fahrenheit for two hours, or longer if you have the patience.

Recipe Copyright 2010 by Padelis Sakellariadis

The other day my friend and I were at Subway, waiting for them to make another batch of Tuna Salad right before closing (my friend is an A hole like that), when my friend asked if anyone gets their tuna salad sandwich toasted. I chimed in, “Bro, it’s called a tuna melt.”

This one's for you, Figueroa

Tusker Lager, from Nairobi, Kenya.

Grilled Cajun style Andouille smoked pork sausage with grilled red onions and sweet relish from my great grandmother’s recipe on a grilled whole-wheat pita.