Tex-Mex Chicken Drumsticks with Corn

Tex-Mex-Chicken-Drumsticks-with-Corn-1

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.

Tex-Mex Chicken Drumsticks with Corn

  • Servings: 4-6
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

Tex-Mex-Chicken-Drumsticks-with-Corn-3

Tex-Mex Rub (makes 2 tablespoons):

  • 1 teaspoon fine sea salt.
  • 1/4 teaspoons brown sugar
  • 1/2 teaspoons sweet paprika
  • 1/2 teaspoons garlic powder
  • 1 teaspoon fried dried onions
  • 1/2 teaspoons dried basil
  • 1/8 teaspoons crushed dried bay leaves
  • 1/2 teaspoons ground coriander
  • 1/2 teaspoons dried savory
  • 1/8 teaspoons dried thyme
  • 1 teaspoon ground black pepper
  • 1 pinch ground cumin

Chicken:

  • 1 onion, grated
  • 1 tablespoon tomaoes paste
  • 2 tablespoons Tex-Mex Rub
  • 1 tsp olive oil
  • 8 chicken drumsticks
  • 1 tin corn kernels (or more if you like)
  • Cherry tomatoes

Method

  1. Mix all ingredients for the rub together well. Store in an airtight container until used.
  2. In a bowl combine onion, tomatoes paste, Tex-Mex rub and oil, stir well. Reserve one tablespoon of the mix.
  3. Add chicken to the bowl and toss well until well combined.
  4. Marinate overnight or at least 30 minutes.
  5. Preheat oven to 180°C/350°F.
  6. Place corn kernels in a baking mold (about 10 inches wide), add the reserved marinade mix and toss.
  7. Place chicken drumsticks on the corn, top with the remaining marinade in the bowl. Adjust cherry tomatoes around.
  8. Bake at 180°C until through and chicken well browned.

Enjoy with bread and salads.

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Homemade BBQ Sauce

Homemade-BBQ-Sauce

To prepare a homemade BBQ sauce is easy, but you need few ingredients to prepare this.

The result will be great and will make a good change from the ready sauce from the store!

Homemade BBQ Sauce

  • Servings: 1 cup
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

Homemade-BBQ-Sauce

You need:

  • 1 (15 oz.) can tomatoes (pelati), drained and chopped or finely chopped ripe tomatoes
  • 1 finely chopped pepper, any kind to taste finely chopped (I used a yellow one)
  • 1/4 cup apple cider vinegar
  • 1/3 cup honey or agave nectar
  • 1/4 cup tomato paste
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon smoked paprika (substitute sweet paprika + a few drops of liquid smoke)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly-ground black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon coriander powder
  • 1/2 teaspoon salt, to taste
  • Tabasco, piri-piri sauce or chili powder to taste for extra heat

Procedure:

  1. Combine all the ingredients in a medium saucepan and bring to boil to reduce until thickened. If you like a smooth sauce use the hand blender for a few seconds.
  2. Adjust with salt and chili to taste.
  3. To be consumed fresh or to be filled still boiling in a jar for later opportunities.

Green Avocado Sauce – Guacamole

Green-Avocado-Sauce

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.

Here a tip for how to purchase you avocado:

http://www.avocadocentral.com/how-to/how-to-pick-how-to-buy-avocados

http://www.nwedible.com/never-buy-a-rotten-avocado-again/

Green Avocado Sauce - Guacamole

  • Servings: 1 cup
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

Green-Avocado-Sauce

You need:

  • ripe avocado, mashed (I simply use a fork for this)
  •  jalapeno pepper, finely chopped or a few drops Tabasco sauce
  • 2 tablespoons fresh cilantro, finely chopped
  • 2 tablespoon onion, finely chopped ( I used a violet/red one)
  • 1 tablespoon lime juice
  • Salt to taste

Procedure

  1. Prepare all the ingredients mashing and chopping them. It’s also possible to use the food processor, but I prefer some structure, so I make this by hand.
  2. Combine all the listed ingredients
  3. Adjust the salt to taste. Keep in the refrigerator just before serving!

Mushrooms Burgers

Mushrooms-Burgers

Are you looking for a vegetarian preparation for the BBQ or a grill party? What about some veggie burgers?

We have a suggestion for your, something that not only vegetarians will love!

For this preparation I used the mushrooms I found in the shop: white mushrooms and chanterelles but also cremini, shiitake, portabella, oyster, trumpet and many more would work as well.

I recommend not to chop the mushrooms with the food processor (or at least only shortly) as this would affect the structure.

This recipe makes a dozen of small burgers or 6 medium ones. I served them with a homemade BBQ sauce with yellow peppers addition.

Mushrooms Burgers

  • Servings: 4
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

Mushrooms-Burgers

You need

  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 500 g white mushrooms, finely diced
  • 250 g chanterelles mushrooms, finely diced
  • 1 cup breadcrumbs
  • 1 eggs
  • 1 tablespoon flour
  • 1/4 cup Parmesan cheese, grated
  • 2 teaspoons BBQ spices (I recommend some Tex-Mex rub)
  • Salt and pepper to taste
  • Additional breadcrumbs as needed
  • Additional oil for your hand and for the frying pan if desired

Procedure

  1. The first step is to have your ingredients ready.
  2. Heat 1 tablespoon oil in a non-sticky skillet and fry the onions only until just translucent.
  3. Add the chopped mushrooms and fry until fragrant and all the liquid produced by the mushrooms is adsorbed and they look quite dry.
  4. 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.
  5. If the mix is too humid add some more breadcrumbs.
  6. 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.
  7. 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.
  8. Let the patties rest in the fridge for about 30 minutes before grilling.
  9. 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.
  10. Use the burgers as filling for bread or serve them as they are on the dish with other side dishes or salads

Mustard Potato Salad Texas Style

Mustard-Potato-Salad-Texas-Style

Summer time is salad time! This salad can be served as you like as side dish to BBQ dishes or simply as supper as it is.

I made this for our cooking games and we really appreciated it the first day and well as the leftovers directly from the fridge the day after, I found it even better!

If you don’t eat it the first day for safety reasons I recommend not using mayo and opting for the fresh cheese or yogurt. I always try to skip mayo and use other substitutes.

Reserve some chopped onions, red pepper and celery for topping!

Mustard Potato Salad Texas Style

  • Servings: 4-6
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

Mustard-Potato-Salad-Texas-Style

You need:

  • 1.5 kg potatoes
  • 3 eggs
  • 2 tablespoons prepared mustard
  • 3 tablespoons light fresh cheese (can be substituted by mayo or Greek yogurt)
  • 1 tablespoon oil
  • 1 tablespoon white vinegar (I used balsamic vinegar)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup pickled vegetables, chopped
  • 1 onion, finely chopped (if too strong soaked the chopped onions in cold water for 15 minutes before use)
  • 2 stalks celery, diced (or 2 tablespoon chopped leaves)
  • 1 red bell pepper, chopped
  • 1 teaspoon paprika

Procedure:

  1. 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.
  2. 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.
  3. In a small bowl combine mustard, cream cheese, oil, vinegar, salt and pepper.
  4. Now add the boiled diced potatoes and the eggs, top with sauce, toss and sprinkle with paprika.
  5. Refrigerate before serving until chilled!
  6. In the serving bowl combine pickled vegetables, onions, celery, potatoes