A New “Twist” On Cooking Dogs, and a Black Bean, Rice, Avocado Salad with the “Perfect Margarita”

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A new “twist” on cooking hotdogs….a quick and easy black bean, rice and avocado salad, along with the “perfect” margarita!

My LOVE for food runs family wide.  I am very proud of my nephew Kris Wallenta, owner of “Kinta’s” Restaurant…

Kinta'sSeems like only yesterday he was gathering shells at the beach in front of our home…

Kristopher WallentaKris was recently filmed for the new season of “Flavors of Cozumel”.  Hope we get to see that episode in the United States.

Filming "The Flavor of Cozumel"

When I was looking for a “perfect” margarita, I thought I would ask the expert!  This is his “house” margarita. Thank you Kris!  Next time you vacation in Cozumel, make sure you visit my nephew’s restaurant…if you mention me you will get a “free” house margarita…  🙂

Black Bean Rice Avocado Salad

1 ½ cup chicken stock
½ cup water
1 cup long grain rice
1 can (15 ounces) black beans, drained and rinsed
2 roma tomatoes, seeded and chopped
2 avocados, diced
2 tablespoons finely chopped red onion
2 tablespoon fresh cilantro, chopped
½ teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper, to taste
½ of one lime, juiced
4 tablespoons “Blood Orange” olive oil, or
3 tablespoons extra virgin olive oil and 1 tablespoon freshly squeezed orange juice

In a 2 quart sauce pan combine chicken stock, water and rice. Cook over high heat until mixture begins to boil, reduce heat to medium low and simmer for 15-20 minutes or until rice is tender. Place cooked rice on a serving dish to cool.

In a large bowl combine remaining ingredients. Stir in cooled rice and gently toss until mixture is well combined. Adjust seasoning with additional salt and pepper, if needed.
Cover bowl and refrigerate for 2 hours or more before serving.

Salad may be served in hollowed out avocado shells, top with additional fresh cilantro.

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
Cozumel, Mexico

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Key Lime Pie Cake

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I’ve had several requests for this one….very refreshing, especially at this time of the year….hope you enjoy it!


Cake:

1 box white cake mix

1¼ cup water

1 tablespoon vegetable oil

4 eggs

Key Lime Filling:

1 can (14 oz) sweetened condensed milk (not evaporated)

¾ cup whipping cream

½ cup Key lime juice or regular lime juice

1 teaspoon grated lime peel

4 drops yellow food color

1 drop green food color

Frosting:

½ cup butter, softened

1 (8 ounce) package cream cheese

3 tablespoons key lime juice

1 tablespoon instant lime flavored Jello

1 teaspoon vanilla

2 cups confectioners’ sugar

  1. Heat oven to 350.  Spray bottom only of a 13×3-inch pan with baking spray.  Lightly flour pan.
  2. In a large mixing bowl, beat cake ingredients with electric mixer on low speed for 30 seconds, then increase speed to medium and continue mixing for 2 minutes, scraping bowl occasionally.  Pour into prepared pan.
  3. Bake 27-33 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes.  With handle of wooden spoon, poke holes almost to bottom of cake every ½ inch, wiping spoon handle occasionally to reduce sticking.
  4. In a medium mixing bowl, stir together filling ingredients (mixture will be thickened).  Pour over cake; spread evenly over surface, working back and forth to fill holes.  (Some filling should remain on top of cake).  Refrigerate 1 hour.
  5. In a medium mixing bowl, beat the butter and cream cheese until light and fluffy.  Add remaining ingredients and mix until smooth.  Spread over cake.  Garnish with lime zest, lime slices and fresh strawberries, if desired.

Shaved Fennel & Orange Salad

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A wonderful summer salad…enjoy…honey may be used in place of Lyle’s Golden Syrup.

Ingredients:

1 small fresh fennel bulb
1 1/2 tbsp. freshly squeezed lemon juice, about 1 lemon
2 tbsp. extra-virgin olive oil
Salt & freshly ground black pepper, to taste
½ tsp. dried parsley
2 large orange’s, peel & segmented
2 tbsp. freshly squeezed orange juice (about ½ orange)
2 tbsp. Lyle’s Golden Syrup
2 tbsp. finely chopped fresh mint
Fresh fennel sprigs for garnish

Directions:
Cut off the top of the fennel at the base of the stalk and remove the outer layer of the bulb. Slice the bottom portion off the base of the bulb, leaving the root end intact. Thinly slice the trimmed fennel bulb into paper-thin slices.
Attractively arrange the fennel slices on a serving platter. Sprinkle the lemon juice evenly over the fennel, drizzle with olive oil, sprinkle with salt, pepper and parsley.
Combine the orange segments, orange juice, Lyle’s Golden Syrup, chopped mint in a small mixing bowl. Toss to combine and place the mixture over the sliced fennel. Garnish with fennel sprigs and serve at room temperature.