You will find the recipe of the Tex-Mex rub in a separate post in order to prepare more and for additional comments.
This rub makes a wonderful condiment especially if combined with chicken, but not only this! The corn resulted super delicious and I was asked to prepare more next time.
After having the rub ready most of the work is done. Combining with ingredients and placing all this in the oven, you will get a delicious chicken, or better meal as the kernels will be cooked with the chicken “all in one” and you only need to add some salad or extra fresh greens and you have a wonderful dinner.
Guacamole and it’s variations are welcome to many kind of dishes, served with tortilla chips as appetizer, served as dipping or spread sauce, as filling addition to tacos and similar or simply as addition to BBQ or grilled dishes.
The most important think to know for this recipe is that the avocado has to be ripe, not too hard but not over-ripe and turning hard.
Additional oil for your hand and for the frying pan if desired
The first step is to have your ingredients ready.
Heat 1 tablespoon oil in a non-sticky skillet and fry the onions only until just translucent.
Add the chopped mushrooms and fry until fragrant and all the liquid produced by the mushrooms is adsorbed and they look quite dry.
Transfer the fried mushrooms and onions into a bowl and add all the ingredients except of the last two tablespoons olive oil. Combine well and adjust taste with salt and pepper.
If the mix is too humid add some more breadcrumbs.
At this point the mixture should hold its shape if pressed to flatten balls (patties). To do that grease your hand with little oil and spoon the mixture into your hand. This is the easiest way for me.
Some people like them coated with additional breadcrumbs to form a crust, this makes them easier for grilling. For the frying pan I think that this is not necessary and the breadcrumbs would adsorb more oil.
Let the patties rest in the fridge for about 30 minutes before grilling.
Grill them on high heat for about 5 minutes per side until golden brown or spray a non-sticky skillet with oil and fry them on both sides.
Use the burgers as filling for bread or serve them as they are on the dish with other side dishes or salads
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, peel and roughly cut potatoes into chunks. Place in a large mixing bowl to cool down.
In the meantime place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a small bowl combine mustard, cream cheese, oil, vinegar, salt and pepper.
Now add the boiled diced potatoes and the eggs, top with sauce, toss and sprinkle with paprika.
Refrigerate before serving until chilled!
In the serving bowl combine pickled vegetables, onions, celery, potatoes