Watermelon Gazpacho

September 18, 2014

Watermelon Gazpacho

Yields 4 servings


5 cups chopped seedless watermelon
1/2 cup chopped yellow onion
1/2 cup chopped green peppers
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cumin
1/4 teaspoon chili powder
1/2 cup chopped cilantro
2 teaspoons chopped jalapeño pepper
1 tablespoon lime juice
1 cup finely chopped seedless watermelon, reserved for garnish
1/2 to 1 cup finely diced avocado, reserved (optional)


Puree the first 10 ingredients in a blender until smooth. Adjust the seasonings as needed. Chill in the fridge for at least 1 hour. Stir in the finely chopped watermelon and avocado at serving time.

Recipe and photo courtesy of National Watermelon Promotion Board 

via Watermelon Gazpacho.

Herb Your Enthusiasm

September 10, 2014

Herb Your Enthusiasm

It’s about thyme you considered growing an herb garden.  Herbs are easy to grow and can be incorporated into almost any dish for a flavorful kick.

658405295__herbs_xlargeHeading to a party? Why not bring a dip with some fresh grown chives. Getting ready to grill some meat? Try rubbing it with thyme, first. Knowing what herbs go with what food can be tricky. This infographic will teach you which herbs to use when you cook, what their flavor is so you can try some experimenting and their proper growing conditions.

via Herb Your Enthusiasm.

Spicy Black Beans – Hispanic Kitchen

September 6, 2014

Spicy Black Beans - Hispanic Kitchen

For some it’s hard to believe when I tell that I had never eaten black beans growing up in my Mexican family! My Mom only prepared pinto beans, strictly pinto beans. It was not until I was married and living in New York, where there is much more of a Puerto Rican community. I absolutely love black beans! I eat them all the time now. They are delicious in salsas, soups, chilis and especially tasty when served over rice! Spicy Black Beans… Serve Hot or at room temperature, like a salsa!


2 cups black beans, rinsed
2 Roma tomatoes, diced
2 roasted serrano peppers, minced
3 chile de arbol, crushed
3 tablespoons fresh garlic, minced
1 teaspoon cumin
2 teaspoons tomato/chicken bouillon (Knorr brand)
Salt and pepper
Olive oil
¼ cup water
Cilantro for garnish


1. Heat 2 tablespoons of oil to medium heat, add the onions and cook for 3 to 4 minutes. Season with a pinch of salt and pepper. Add the garlic, serrano, chile de arbol and tomatoes, stir well to combine. Add the beans, bouillon, water, stir to combine.

2. Cook for a few minutes to reduce liquid. Garnish with fresh cilantro before serving.

Note: Make them mild by simply eliminating the chiles and substitute with green bell pepper or poblano pepper. If you like to cook your beans from scratch, simply soak one pound black or pinto beans overnight. Drain the beans, cover with fresh water, add 1 bulb garlic and cook for 1½ to 2 hours or until beans are tender. Add salt once beans are tender.

via Spicy Black Beans – Hispanic Kitchen.

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