My daughter was absolutely obsessed with making cowboy caviar this summer. This recipe made a large volume. The leftovers were perfect to have available to eat as a side, a dip, or over salad greens. Everyone loved it.
This version was adapted from The New York Times, contributed by Margaux Laskey. We ate it with tortilla chips and grilled chicken sausages for dinner. 🙂 I served the diced mango as an additional topping on the side to please everyone in my crowd.
Yield: 8 cups
5 T olive oil
4 T freshly squeezed lime juice or red wine vinegar
3 to 4 garlic cloves, minced
1 tsp granulated sugar
Kosher salt and freshly ground black pepper
1/2 beefsteak tomato, seeded, cored, and diced plus 1/2 cup cherry tomatoes, halved (or any combination of tomatoes resulting about 1 cup diced)
1/2 red onion, finely diced
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans or black-eyed peas, drained and rinsed
1 1/2 cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)(I used kernels from 3 ears of corn)
1 red, orange, or yellow bell pepper, seeded and finely diced
1 jalapeño, seeded and finely diced
1/2 cup chopped cilantro leaves and tender stems, plus more for garnish, if desired
1 avocado, diced, optional
4 oz feta cheese, crumbled, optional
1 mango, diced, optional
1-2 scallions, white and green parts, chopped, for garnish, optional
tortilla chips, for serving
Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
Cut the corn kernels off the cob directly into the bowl with the dressing.
Add the tomatoes, red onion, black beans, pinto/black-eyed peas, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste.
Cover with plastic wrap and refrigerate for 2 hours before serving.
To serve, toss well and season to taste. Add the diced avocado, crumbled feta, and diced mango, if using.
Transfer to a serving dish. Sprinkle with scallions and serve with tortilla chips. (Alternatively, the avocado can also be served over the top.)
I am a list person. I have lists all over my house… things to do, things to cook, etc. I love a good list. (I especially love crossing items off of these lists!) This simple version of this typically complex dish was part of Bon Appétit’s list of the Most Popular Chicken Dishes of 2019. Bon Appétit loves lists too. 🙂
This dish is all about the rice, and I had some special Basmati rice given to me by a friend just waiting for an occasion to shine. Perfect. I loved the layers of flavor and different textures in the finished dish. It is loaded with spices, nuts, dried fruit, and topped with caramelized onions.
The raita and the chicken (in marinade) are prepared a day in advance. This recipe was adapted from Bon Appétit, contributed by Sohla El-Waylly. I used boneless, skinless chicken thighs instead of bone-in and modified the proportions. The creamy raita is essential to the finished dish. We also ate it with roasted cauliflower on the side. It was buttery, rich and delicious.
Yield: Serves 6 to 8
For the Onion Raita and Chicken Marinade:
½ tsp granulated sugar
1½ cups whole-milk yogurt, divided (I used whole-milk Greek yogurt)
3 tsp kosher salt, divided
1 tsp freshly ground black pepper, divided
1 red onion
1 4″ piece fresh ginger, peeled, thinly sliced
4 garlic cloves, smashed, peeled
¾ tsp ground cinnamon
½ tsp ground cardamon
10 boneless, skinless, chicken things or 4-6 bone-in chicken thighs (about 1 1/2 lbs)
2 dried bay leaves
For the Rice and Assembly:
¾ cup kosher salt
2 cups Basmati rice, preferably aged, such as Daawat (I used Aahu Barah)
1 red onion, thinly sliced
¾ cup melted ghee
½ cup mixed coarsely chopped nuts, such as almonds, pistachios, pine nuts, and/or walnuts
1 T granulated sugar
¾ cup mixed dried fruit, such as prunes, apricots, pineapple, and/or cranberries (I used chopped dried mango and dried cranberries)
To Make the Onion Raita:
Finely grate the zest of 1 lemon (about 1 tsp) into a small bowl.
Squeeze in juice from one half of the lemon.
Add sugar, 1 cup yogurt, 1 tsp salt, and ¼ tsp pepper.
Finely chop one-quarter of the onion and stir into raita.
Let sit at room temperature at least 1 hour or chill up to overnight.
To Marinate the Chicken:
Purée ginger, garlic, cinnamon, cardamom, juice of remaining lemon half, and remaining three-quarters of onion, ½ cup yogurt, 2 tsp. salt, and ¾ tsp. pepper in a blender until smooth. (I used a Vitamix.) Transfer to a medium bowl.
If using bone-in chicken thighs, pull skin off chicken thighs and discard.
Transfer the chicken to the bowl with ginger mixture, add bay leaves, and toss to combine.
Cover with a plate and let marinate at room temperature at least 2 hours or preferably chill up to overnight.
To Make the Rice and Assemble the Dish:
Place a rack in lower third of oven; preheat to 350°, preferably on convection.
Bring salt and 3 quarts of water to a rapid boil in a large pot over high heat.
Meanwhile, place rice in a medium bowl. Cover with cool tap water, use your hand to gently agitate the grains, and drain. Repeat at least 2 more times until water runs clear enough to see your hand through it.
Add drained rice all at once to boiling salted water. Initially the water will stop boiling and the rice will sink to the bottom. Stir a few times with a wooden spoon to prevent sticking, then stop stirring. After a couple of minutes, the water will return to a simmer and a few grains will begin appearing near the surface. The rice is ready to drain when the grains have nearly doubled in size, the water returns to a boil, and most of the rice rapidly bubbles to the surface. When you bite into a grain, you want to see a hard white core; just like pasta cooked al dente, the grains should remain firm. Depending on the quality of your rice, this can take anywhere from 3–7 minutes, so begin tasting the grains early. (I boiled my rice for 7 minutes.)
Drain rice and rinse with water until cool. Set aside.
Cook onion and ghee in a 4–6-qt. Dutch oven over medium-high heat, stirring constantly, until onions are golden and crisp, 8–10 minutes. The sides and bottom of pot may brown and even develop some char. Using a slotted spoon, transfer onions to a plate. (I used a 6-quart enameled cast iron pot.)
Reduce heat to medium-low and toast nuts in ghee in same pot, stirring occasionally, until fragrant and darkened in color, 2–3 minutes. Using slotted spoon, transfer nuts to another plate; set aside for serving. (I used raw slivered almonds and raw walnut pieces.)
Transfer half of ghee in pot to a small bowl; set aside.
Increase heat to medium-high and sprinkle sugar over remaining ghee in pot. Cook, stirring frequently, until sugar forms deeply caramelized clumps, 3–5 minutes.
Add chicken, scraping in marinade, and bring to a simmer.
Remove from heat and arrange chicken and marinade in an even layer.
Sprinkle with dried fruit and one-third of fried onions.
Top with rice.
Poke 5–7 holes into rice with the back of a wooden spoon until you reach the chicken. Drizzle reserved ghee over and top with another third of fried onions.
Cover with a tight-fitting lid and return to medium heat. Cook until you can hear the chicken gurgling in the pot and wisps of steam just begin to escape from lid, about 5 minutes. Do not open the lid at any point! If you peek, you will risk losing too much steam, preventing the rice from properly cooking through.
Transfer pot to oven and bake, covered, 45 minutes. Let rest at least 15 minutes and up to 1 hour before uncovering.
Using a large spoon or small plate, gently scoop rice off chicken and transfer to a platter. Carefully spoon chicken thighs and any sauce over rice. Top with reserved fried nuts and remaining onions.
Serve alongside onion raita while ghee is still hot and rice is steamy.
I have a quite a few summer recipes to share. 🙂 I loved this simple salad so much, I had to post it first. I’ve already made it a couple of times! It is composed of many of my seasonal favorites. Bright, fresh, creamy, crunchy and absolutely perfect.
This recipe is from The New York Times, contributed by Lidey Heuck. I used half of the dressing. I made the salad with white peach slices, but it would also be wonderful with sliced nectarines or mango. The author also suggested substituting cherries, strawberries, plums, raspberries or even cherry tomatoes. Lovely.
Yield: Serves 4 to 6 as an appetizer or side salad
1/4cup (4 T) pine nuts or walnuts
2 to 4 T extra-virgin olive oil
1 to 2 T champagne vinegar or white wine vinegar
1/2tsp kosher salt
1/4tsp black pepper
5ounces baby arugula
2ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces)
1/2cup julienned fresh basil leaves
2ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste
In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 2 to 3 minutes. (I used a small cast iron skillet.) Remove from the heat.
In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper. (I used 4 T olive oil and 2 T vinegar but used about half of the dressing on the salad and reserved the remaining dressing.)
Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat.
Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat.
This smoothie is the most unusual I’ve ever made- or tasted. It’s spicy but not too spicy. Savory but not too savory- thanks to the orange and mango. Super healthy. It was very ORANGE too! 🙂
This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I substituted chia seeds for hemp seeds and dried turmeric for fresh. I was too cold to add the ice! It was a perfect lunch with a small handful of walnuts.
Yield: about 2 cups, one serving
1 blood or navel orange, peel and white pith removed
1 large carrot, scrubbed, coarsely chopped
½ cup frozen mango chunks
⅔ cup coconut water
1 tablespoon shelled raw hemp seeds
¾ teaspoon finely grated peeled ginger
1½ teaspoons finely grated peeled turmeric
Pinch of cayenne pepper
Pinch of kosher salt
1/2 cup ice
Using smoothie or ice crush setting, purée orange, carrot, mango, coconut water, hemp/chia seeds, ginger, turmeric, cayenne, salt, and ½ cup ice in a blender until smooth. (I used a Vitamix.)
My kids and I go through cases of mangoes- fighting for the last piece. Margaritas are my favorite cocktail. You see why this is the perfect recipe, right? 🙂 Perfect for Mother’s Day! Perfect for Fiesta Friday #16 at The Novice Gardener too! I didn’t join the party last week and have to make up for it this week with two contributions. (My fabulous Mother’s Day dinner will be next….)
This recipe was adapted from Food and Wine, contributed by David Yan of Casa Noble Estate. We added a little bit of granulated sugar to the chile powder coating on the rim of the glass. My kids enjoyed a non-alcoholic version as well. Super tasty!
Yield: Makes 2 drinks
1 cup ice
1 lime wedge
3 ounces tequila
1 small mango—peeled, pitted and coarsely chopped (3 ounces)
1 1/2 ounces fresh lime juice
1 tsp chile powder
1 tsp granulated sugar
2 ounces Cointreau
1 1/2 ounces agave nectar
3 ounces Italian grapefruit soda
Spread the chile powder and granulated sugar in a dish. Moisten the rim of a margarita glass with the lime wedge; dip the rim in the chile powder to coat.
In a blender, puree the mango. Add the remaining ingredients and blend until smooth. Pour into the glass and serve.