Microwave Corn-on-the-cob In The Husk

Ingredients

• Servings: 1
• 1 ear fresh corn in the husk

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• rinse entire ear of corn under water briefly. wrap corn in a paper towel and place on a microwave-safe plate.
• cook corn in the microwave oven until hot and cooked through, 3 to 5 minutes. remove from microwave and let rest for 2 minutes. remove corn husk.

grilled chile rellenos

Ingredients

• Servings: 4
• 4 poblano peppers
• 3 medium potatoes, chopped
• 1 large sweet onion, chopped
• 1 (14.5 ounce) can crushed tomatoes
• 1/4 cup peanut butter
• 1 clove garlic, minced (optional)
• 1/2 teaspoon ground cumin (optional)
• 1 pinch dried oregano
• 1/2 cup shredded monterey jack cheese
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• place the peppers on a plate, and cook in the microwave for about 5 minutes, until just pliable. do not peel. set aside to cool.
• place the potatoes and onion into a large glass or ceramic dish, and add a few tablespoons of water. cover with a lid or plastic wrap, and cook in the microwave until the potatoes are beginning to soften and the onions are transparent, 8 to 10 minutes. uncover, and stir. set aside to cool slightly while you start the sauce.
• in a blender or food processor, combine the tomatoes and peanut butter. process until smooth, then pour into a saucepan. stir in the garlic, cumin and oregano. warm over low heat, and cover with a lid to avoid spattering. cook for about 15 minutes to blend the flavors together.
• preheat a grill for medium-high heat. mix the cheese into the potatoes and onions. slit the peppers down one side, and fill with the potato mixture. i like to leave the seeds in because the peppers have more flavor that way, but you can take them out if you like. brush the peppers with olive oil.
• grill peppers for 6 to 8 minutes, or until the outsides are slightly charred. cut in half to serve, and spoon the sauce over them.

tumbleweeds

Ingredients

• Servings: 18
• 2 cups butterscotch chips
• 2 tablespoons peanut butter
• 2 cups dry-roasted peanuts
• 1 (9 ounce) can shoestring potatoes

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• in a microwave safe dish, combine the butterscotch chips and peanut butter. cook in the microwave for 1 minute on full power. stir, then continue to cook for 30 second intervals, stirring each time, until melted and smooth. mix in the peanuts and shoestring potatoes. spoon small heaps waxed paper, and let stand until firm.

peppermint brittle

Ingredients

• Servings: 2
• 2 pounds white chocolate
• 30 small peppermint candy canes

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 1 hr 10 mins


• line a large jellyroll pan with heavy-duty foil.
• place white chocolate in a microwave-safe bowl. heat in microwave on medium setting for 5 to 6 minutes. stir occasionally, until chocolate is melted and smooth.
• place candy canes in a plastic bag, or between two pieces of waxed paper. using a mallet or rolling pin, break the candy canes into chunks. stir peppermint into melted white chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.

Chocolate Meringue Frosting

Ingredients

• Servings: 4
• 2 cups butter
• 4 egg whites
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 12 (1 ounce) squares semi-sweet chocolate

Recipe

• cream the butter until light and fluffy.
• in a large bowl, beat the egg whites to soft peaks. add the sugar gradually to the egg whites, beating all the while. add in the whipped butter. the frosting may clump at this point if the butter is at all chilled. don't worry, it just means that the frosting will require more beating. beat until smooth.
• melt the chocolate in a double boiler or the microwave. cool slightly; the chocolate should still be fairly warm. beat into the butter frosting.

sweet potato pie iii

Ingredients

• Servings: 2
• 6 sweet potatoes
• 1 1/2 cups butter
• 1 1/2 cups white sugar
• 3 eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/4 teaspoon salt
• 2 (9 inch) unbaked pie crusts

Recipe

• boil (or microwave) sweet potatoes in their jackets until cooked (a thin knife should be able to go through easily).
• beat the eggs.
• put butter and sugar in a large bowl.
• peel hot potatoes--with knife, cut top and peel down, removing any stringiness from the potato with the skin, cut bottoms. place hot, peeled potatoes on the butter in the bowl with sugar, crush together. add beaten eggs. stir in spices (to taste). pour into 2 unbaked pie crusts. should be the consistency of mix.
• bake at 350 degrees f (175 degrees c), for 45-55 minutes, until brown.

carne asada tacos or al pastor tacos

Ingredients

• Servings: 6
• 1/2 onion, chopped
• 2 cloves garlic
• 2 teaspoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon anise seed
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried sage
• 1/4 teaspoon ground thyme
• 2 bay leaves
• 5 whole cloves
• 1/2 cup soy sauce
• 1 cup vinegar
• 1 orange, juiced
• 1 lime, juiced
• 2 pounds flank steak
• 1 onion, chopped
• 2 tomatoes, chopped
• 1/4 (7 ounce) can chipotle peppers in adobo sauce, or to taste
• 3 cloves garlic
• 1 tablespoon water, or as needed
• 24 (5 inch) corn tortillas
• 1/2 onion, chopped
• 1/2 bunch cilantro, chopped
• 1 bunch radishes, halved

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 6 hrs 40 mins


• place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. spread paste on both sides of the flank steak. wrap steak in plastic and refrigerate at least 6 hours to overnight.
• preheat an outdoor grill for medium-high heat and lightly oil the grate. remove excess marinade from flank steak.
• grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c). chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.
• place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. add water if the salsa becomes too thick. transfer salsa to a bowl.
• heat tortillas in a microwave safe plate until warm, about 1 minute.
• serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.