I love being a mom-in-law!  Today my beautiful daughter (in-law) sent me a text asking for a recipe for her office (she’s a wonderful dentist) “Cinco de Mayo” party next week.  I guess you can say she knows where to turn when looking for a recipe.  I immediately thought of one that I wrote for a cookbook several years ago, however that recipe never made the final cut.  Here’s the recipe…

1 can (15 ounces) black beans, rinsed and drained
1 cup tomato salsa
2 tablespoons Weber Gourmet Burger Seasoning
2 tablespoons Worcestershire sauce
1 to 2 tablespoons canned chipotle peppers in adobo sauce, or to taste1 to 2 tablespoons adobo sauce from canned chipotle in adobo
1 teaspoon Spice Islands Ground Cumin
2 tablespoons Mazola Extra Virgin Olive Oil
½ to 1 cup shredded Monterrey Jack or Queso Fresco cheese
Tortilla chips for dipping

Directions:

Combine black beans, salsa, burger seasoning, Worcestershire sauce, chipotles, adobo sauce, cumin, and oil in a blender or food processor; pulse until blended but still chunky.DSC_0035DSC_0038

Place bean mixture in a two-quart casserole dish.  Top mixture with shredded cheese.  Bake in a preheated 375 degree oven for 15-20 minutes or until slightly golden and bubbly.  Serve with chips for dipping.

Note:  Tonight when I made this dip I was out of canned chipotle peppers, so I substituted 1 tablespoon Chipotle Pepper Seasoning and 1 teaspoon of liquid smoke!  It rocked!!!

Quick Facts:
Prep Time:  5 minutes
Cook Time:  15-20 minutes
Yield:  8 servings
Great dip or use as a topping on eggs, fajitas or sandwichesDSC_0043

Kinta’s Famous House Margarita

1.5 ounces Tequila (Reposado)
1.5 ounces Triple Sec
1.5 ounces freshly squeezed lime juice (about 3 limes)
1 cup Ice
1 lime
kosher salt

Rub the outside of 1 glass with cut lime. Dip into a plate of Kosher salt.
Combine the Tequila, Triple Sec and lime juice and ice into a cocktail shaker, shake well
and pour into prepared glass…..

Recipe courtesy of Kristopher Wallenta
Kinta’s Restaurant

margarita

Happy Cinco De Mayo


Thank you all for supporting my blog…2014 in review. 2015 will be even bigger and better!

The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 11,000 times in 2014. If it were a concert at Sydney Opera House, it would take about 4 sold-out performances for that many people to see it.

Click here to see the complete report.



2015 Galena’s Cucina Calendars

Just in time for the holidays, the perfect gift for that “foodie” in your life.  Monthly recipes along with beautiful photos.  Now available for ordering, first 25 orders will receive a free recipe collection. Special price of $12.95 plus shipping and handling.

Deliveries will be available after November 20, 2014.  Click on the “Order Form” to place your order.

Order Form

Galena's Cucina 2015 Calendars

Galena’s Cucina 2015 Calendars


Spooky Sweets & Treats for Halloween

White Chocolate Covered Strawberry Ghoulish Ghosts

White Chocolate Covered Strawberry Ghoulish Ghosts

White Chocolate Covered Strawberry Ghoulish Ghosts

1 (16-ounce) package fresh strawberries
6 ounces vanilla bark coating
¼ cup miniature semisweet chocolate chips

To melt chocolate bark:
Chop chocolate into small pieces. Place in a small glass or stainless steel bowl. Place bowl in a saucepan with 2 inches of water in it. Over medium high heat, stir chocolate until melted. Remove pan from stove.

Working rapidly, dip strawberries into chocolate covering ½ of the berries surface. Place on a waxed paper-lined baking sheet. Immediately press chocolate chips into coating for eyes. Freeze 5-10 minutes.

In a small microwavable bowl, add remaining chocolate chips. Heat chips in microwave until melted and smooth, about 10-15 seconds. Dip a toothpick into melted chocolate and draw a mouth on each ghost.

Snakebite Bread

1 Package Fleishmann’s® Simply Homemade® Country White Bread Mix
1 cup 115° – 120° water
1 egg, beaten
1 teaspoon water
2 to 3 drops liquid green food coloring
2 tablespoons grated Parmesan Cheese
1 small pimento-stuffed green olive
2 whole cloves
1 (1-inch long) strip roasted red bell pepper

Preheat oven to 400°F. Lightly spray a cooking pan with pan spray.

Place dough onto a lightly floured surface. Shape bread into a 16-18 inch log. Pinch one end of the log to form a tail shape. Form the other end into a head shape. Transfer the log onto prepared baking sheet. Cure the log into an S-shape.

Whisk together the beaten egg and 1 tablespoon water in a small bowl to make an egg wash. Add 2-3 drops of green food coloring to egg wash. Brush the surface of the dough with the green egg wash. Sprinkle the Parmesan cheese evenly over the dough.

Bake 20-25 minutes, or until the cheese has turned golden brown. Transfer the baked bread onto a wire rack to cool.

Cut the olives in half widthwise to form two eyes. Attach the eyes to the head of the snake with toothpicks. Use the whole cloves to make the snake’s nostrils. Cut the strip of pepper into a forked tongue. Place the snake on a serving platter or large cutting board. Position the tongue just under the head.

Use a serrated knife to cut the snake into slices; serve warm or at room temperature.

Halloween Treats

Halloween Treats

Spider Web Guacamole Dip

3 fresh avocado, halved, seeded and peeled
juice of 1 lime
salt and pepper, to taste
1 tablespoons Mazola® Corn Oil
½ onion, finely chopped
1 clove garlic, minced
2 tablespoon fresh cilantro, chopped
1 jalapeño, finely diced
3 roma tomatoes, seeded and diced, divided
1-2cups shredded lettuce
¼ cup chopped black olives
½ cup shredded Mexican cheese blend
½ cup sour cream
1 bag tortilla chips

In a medium mixing bowl, place the scooped avocado pulp and lime juice, toss to coat. Add the salt, pepper, and oil and using a potato masher, mash. Then, fold in the onions, garlic, 1 chopped tomatoes, cilantro, and jalapeños. If not using right away, add the seed of the avocado to help prevent browning of the guacamole.

In a large serving tray spread the edges with shredded lettuce, black olives, remaining 2 tomatoes, and Mexican cheese blend. Place guacamole in center of tray.

Place sour cream in a quart size ziplock bag. Cut the corner off. Squeeze sour cream on top of guacamole in several concentric circles. You can either use ziplock bag to pipe on the rest of the sour cream to form web or you can use a knife and run lines lightly through the sour cream circles to make the web shape. Place a creep spider on the web. Serve with tortilla chips for dipping.

Green Ghoul Punch

½ (12-ounce) can frozen limeade concentrate, thawed
1 liter ginger ale
1 pint lime sherbet
gummy worms or gummy spiders, frozen
dry ice cubes, about 2 pounds

Pour the limeade concentrate and gingerly in a large, clear glass, punch bowl. Stir it gently to combine. Add lime sherbet, gummy worms and dry ice. Replace dry ice as smoke disappears.

Bloody Glasses

¼ cup KARO® Corn Syrup
3-4 drops red food coloring

Combine above ingredients. Dip rim of cup into syrup, dripping syrup will resemble
blood.

Happy Halloween and Buon Appetite!