Cilantro Lime Quinoa and Bean Salad

I made this Curried Chicken and Barley Salad last week and added some red quinoa along with the barley, just because it sounded good.  But, since I had cooked a cup of quinoa - and only used 1/4 of it - I had 3 cups of quinoa left and wanted to find something to make with it.  I started searching for a simple salad and found a lovely cilantro lime black bean and quinoa salad.  While there may be no better flavor combination than black beans with cilantro and lime, my quinoa was red (and I had other plans for my last can of black beans), so I decided to switch up the beans and use some Cannellini beans.  I think it turned out great.

Cilantro Lime Quinoa and Bean Salad
adapted from Simply Quinoa

Ingredients:

• 3 cups cooked red quinoa
• 1 (15 oz.) can Cannellini beans, rinsed and drained
• 1/2 cup cilantro, chopped
• zest and juice of 1 lime
• 1/4 tsp. chili powder
• 1/4 tsp. sea salt
•  drizzle of olive oil

Directions:

1. Add all ingredients to a large bowl and toss to combine.
2. Serve immediately or refrigerate until ready to serve.

This salad is simple to make, definitely yummy, and can be made ahead so it's ready when you want it.  I'd say it's definitely a winner!

Margarita Sour Cream Muffins

It's time again for Secret Recipe Club reveal!  My secret blog assignment this month is Karen's Kitchen Stories.  Karen likes to try recipes that are a bit of a challenge, and she's constantly learning new cooking techniques which she shares with her blog readers so we can all learn something new.  She's especially in love with all things bread and has been known as the Bread Queen by other members of the SRC, though she considers herself more of a Bread Geek.  Judging by the long list of bread recipes on her blog, I can't argue with either!  There were definitely some bread recipes that caught my eye.
 

Of course, there are plenty of recipes for other things on Karen's blog, too.  Here are some that I really want to try:

• Pecan Kringle
• Kahlua Cake
• Strawberry Whiskey Sour
• Green Tea Ice Cream

They all sound so good, but in the end I came back to the first recipe that caught my eye, these lovely Margarita Sour Cream Muffins.  It's OK to have tequila for breakfast with these!  Nobody disillusion me by telling me that the alcohol will bake off, all right?

Margarita Sour Cream Muffins
from Karen's Kitchen Stories

Ingredients:

• 1 large egg
• 1/2 cup sugar
• 1/2 cup sour cream
• 1/2 cup tequila
• 1/3 cup orange juice
• 1/4 cup lime juice
• 1/8 teaspoon lime oil (optional)
• zest of 1 lime
• 2 cups unbleached flour
• 1/4 cup cornmeal
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• Coarse sea salt for sprinkling (optional)

Directions:

1. Preheat oven to 400° F.  Generously grease muffin tin or line with paper liners.
2. In a large bowl, whisk the egg, sugar, sour cream, tequila, orange juice, lime juice, lime oil, and lime zest together.
3. Mix the flour, cornmeal, baking soda, and salt together and then stir it into the egg mixture. mixing until just combined.
4. Pour batter into prepared muffin tin;  sprinkle the tops of each muffin with a pinch of sea salt.
5. Bake for 20-25 minutes, until browned.  Cool 5 minutes before removing muffins from pan; cool completely on wire rack.

Makes 12 muffins

These were really fun to mix up.  When you stir the dry ingredients into the wet ingredients, there's a great chemical reaction between the baking soda and the citrus juices.  Preheating the oven is very important because you will want to get these into the oven immediately.

The flavor of these muffins does remind me of margaritas.  They're really tasty, and I love the texture that the cornmeal adds.  While they were good on their own, I thought the muffins could use a little something extra, so I mixed together 2 ounces softened cream cheese, 1 tsp. brown sugar, and about 1/2 tsp. grated lime zest and used that as a spread.  Yum!  (It wasn't quite enough; I really should have mixed up twice as much)

Next time I think I'll use more lime and orange juice and cut down on the tequila - use just enough to get the flavor.  The tequila makes the muffins taste good - you really do get the flavor - but I'm back to thinking that all my alcohol is baking away, and I think I'd rather use my tequila for actual margaritas. I do love a good margarita.

An InLinkz Link-up

Southwestern Black Bean and Barley Salad

I've had a thing for barley recently, and really love this Curried Chicken and Barley Salad, though my husband mentioned that he isn't a huge fan, so I went looking for another kind.  I came across this one on Pinterest and just had to try it.  I'm a huge fan of all these flavors together, so I'm hoping he'll be liking it too.  Now that the weather has started to warm up, I need some good salads to serve for dinner - instead of the soups I rely on in the winter months.

I made this to take for a potluck, so I haven't done much more than just taste it - to adjust for seasonings, of course - but the couple bites I had were amazing.  So good!

Southwestern Black Bean and Barley Salad
adapted from BetterRecipes

Ingredients:

• 3 cups cooked pearled barley
• 2 Roma tomatoes, diced
• 1 cup frozen corn, rinsed
• 1 can black beans, rinsed and drained
• 1/2 red bell pepper, diced
• 1/4 cup onion, diced small
• 1/2 jalapeno, seeded & finely chopped
• 1 handful cilantro, finely chopped
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 tsp cumin
• 1 tsp chili powder
• Juice & zest of 1/2 Lime

Directions:

1. Toss cooked barley, diced tomatoes, corn, black beans, red pepper, onion, jalapeno, and cilantro in large bowl, 
2. Sprinkle with salt, garlic powder, cumin and chili powder. Add lime zest and juice and mix thoroughly.
3. Taste and add more salt as needed. Refrigerate.

I used more barley than the original recipe called for.  Did I mention that I'm a huge fan?  I also used garlic powder and salt instead of garlic salt - mainly because I couldn't find the garlic salt when I looked for it.  I didn't think it needed any additional salt when I tasted it, but it's still a good idea to taste it and adjust according to your tastes.  I'm thinking this will be really good served with some tortilla chips, for some crunch and a little added salt.  Also, I bet this would be great wrapped up in a tortilla. With avocado.

Serve with some grilled chicken - with taco seasoning - maybe?  So many options.  He better like this stuff.

Related articles

• Southwest Chicken Salad with Cilantro Lime Dressing
• Chicken and Sweet Potato Chili

Cilantro-Jalapeño Margarita

I found this recipe a while back and knew it was for me.  It has all the good stuff - cilantro, jalapeño, lime juice and tequila!  Let me tell you, this is yummy!!!

Cilantro-Jalapeño Margarita
(Makes 1 cocktail) from cbs.com

Ingredients:

• Margarita salt
• 1 lime wedge
• 1 to 3 thin slices jalapeño (from a jalapeño that has been stemmed, halved, seeded and sliced lengthwise)
• 2 fresh cilantro sprigs (or more; sometimes I use more)
• 2 ounces tequila (I used Jose Cuervo Gold)
• juice of 1/2 a lime (about 1 ounce)
• 1 ounce Triple Sec
• ½ ounce simple syrup
• 10 ice cubes

Directions:

1. Spread the salt on a small plate. Moisten the rim of a 6-ounce glass with the lime wedge and upend the glass onto the salt to crust the rim.
2. In the bottom of a cocktail shaker, muddle the jalapeño and 1 (or 2) of the cilantro sprigs with a cocktail muddler or a wooden spoon until roughly mashed. Add the tequila, lime juice, Triple Sec, simple syrup and ice. Cover and shake vigorously until frothy and cold; tiny ice crystals will appear in the drink after about 15 seconds of shaking.
3. Pour contents of the shaker into the salt-rimmed glass. Bruise the second sprig of cilantro by slapping it vigorously between your palms to release the aroma and add to the glass.  Serve immediately.

The original recipe called for straining the contents of the shaker into the glass, leaving the cilantro, jalapeño, and ice in there.  While that may be fine, I decided I like all that stuff in my drink, so I just pour everything into the glass.  It is really good!!  Of course, if you don't like cilantro or jalapeño - or salt - then this is not the drink for you.  It's definitely the drink for me.  I've had one the last two nights!  And I'm wondering why I don't make these more often.

Bartender's notes: Jalapeños vary wildly in their spiciness (as does each person's penchant for that spiciness), so you'll want to taste the one you're using and determine what you think is the perfect amount. I really love the spicy, grassy-green freshness that jalapeño infuses into this libation, a flavor that's made all the more delicious by the bruised cilantro leaves. Salt is essential in this drink, in my opinion, because of the way it dances with the jalapeño and cilantro.

-Sometimes I sprinkle additional salt right into my drink.  This is definitely a margarita that calls for salt.  Of course, I think the salt is one of the best parts of a margarita - after the tequila, of course.

Related articles

• Blackberry Cilantro Margarita
• Jalapeño Grapefruit Margarita
• 5 Fresh Margarita Recipes

Cranberry and Lime Muffins

After I made my Lemon Cranberry Muffins for this month's Secret Recipe Club reveal, I started thinking they'd be good with lime, too.  So I had to try it!

Cranberry and Lime Muffins
Adapted from The Pajama Chef

Ingredients:

• 1/2 cup plain yogurt
• 2/3 cup sugar (half brown)
• 2 large eggs
• zest and juice from one lime
• 1/2 tsp. vanilla extract
• 1/3 cup oil
• 1/2 cup white whole wheat flour
• 1 cup unbleached flour
• 2 tsp. baking powder
• 1/8 tsp. salt
• 1-1/2 cups frozen cranberries (or fresh)
• 1/2 cup coconut
• coarse sea salt

Directions:

1. Line muffin tin with paper liners or grease with cooking spray.
2. In a large bowl, beat together yogurt, sugar, and eggs. Then add lime zest, lime juice, and vanilla extract. Lastly, stir in oil.
3. Stir together flour, baking powder and salt. Gently fold into wet ingredients and stir until just moistened. Batter will be lumpy.  Add cranberries and coconut and stir until combined.
4. Preheat the oven to 350°.  Spoon batter into prepared muffin cups and sprinkle tops lightly with coarse sea salt.
5. Bake for 25-30 minutes or until lightly browned and a toothpick inserted into the center comes out clean.
6. If not using liners, allow to cool a few minutes before removing from pan cooling on a wire rack 

Enjoy! Makes 12 muffins.

Yep, cranberry and lime are awesome together. I also love the addition of the coconut, which was a last minute thought.  It adds just a touch of chewiness that I think is perfect.

I also love how the whole cranberries pop and explode in these muffins as they bake, leaving little pockets of cranberry goodness.

Related articles

• Lemon Cranberry Muffins

Mojito!

There's a recipe for a frozen Mojito in my Ninja cookbook.  I grew mint this summer just so I could make Mojitos, but I hadn't thought to make them in the Ninja.  I've been making them like this - without all the fancy stuff: (and I just remembered I should have bought club soda when I went shopping yesterday)

Anyway tonight I tried the Ninja recipe - only I mixed it up and then put it into the freezer to get/stay all slushy, like the Cranberry Daiquiri Slush I've been making this summer.

Frozen Mojito 

Ingredients 

• 2 Limes, Juiced 
• 10-12 Mint Leaves 
• 2 OZ. Simple Syrup* 
• 6 OZ. White Rum 
• 2 Cups Ice cubes 

Instructions 

1. Add all ingredients into the pitcher and use long pulses until well blended. 
2. Serve in 2 tall rocks glasses, garnish with mint. 

*Combine 4 Tbsp Sugar and 4 Tbsp Water in saucepan on warm stove until sugar dissolves.

I'm not sure how I'm going to serve it up - probably need that club soda to mix with the slush...

I did taste it, once it had frozen and I scraped it from the glass dish I had it in originally and put it into a plastic container with a lid - less worry that it will get knocked out of the freezer and shatter on the tile floor making a huge mess and not allowing me to enjoy my mojito!  It tasted quite good.  I think I'm going to enjoy this quite a bit!
 

Related articles

• Cranberry Daiquiri Slush (recipes.alwaysbcmom.com)