Cowboy Caviar

1 can black beans, drained and rinsed
1 can corn, drained
2 medium tomatoes, diced
3 green onions, diced
2 avocados, diced
1 C cilantro, chopped
3/4 tsp salt
1/2 tsp pepper
1 jalapeno, diced
1/4 C italian dressing

Combine all ingredients in a large bowl. Toss to combine. Chill for 30 minutes-1 hour.

Chinese Chicken and Broccoli

3/4 C chicken broth
2 tbsp cornstarch
2 tbsp sugar
2 tbsp soy sauce
1 tbsp white vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium green onions, chopped
2 medium garlic cloves, mixed
1/2 tsp red pepper flakes
1/2 lb boneless skinless chicken breast, diced
1 1/2 C broccoli florets
2 C cooked white rice

Combine broth, cornstarch, sugar, soy sauce, vinegar, and ginger in a medium mixing bowl. Whisk to combine and set aside. In medium saucepan, bring a few cups of water to a boil. Add broccoli and cook for 3 1/2 minutes, drain immediately and run under very cold water to stop them from cooking more. In a large skillet, heat oil over medium high heat. Saute scallions, garlic, and red pepper flakes for 2 minutes. Add chicken and cook until browned. Turn the heat to medium and add marinade. Simmer 3 minutes until sauce is thickened. Do not overcook or the sauce will become gooey. Add broccoli and stir. Warm broccoli through. Serve over rice. For a more runny sauce, double marinade recipe.

Blackened Fish Tacoes

4 portions of salmon

2 tbsp chili powder

1/2 tsp cayenne

1 tsp sugar

1/2 tsp salt

4 tbsp vegetable oil

avocado, cilantro, green onions; for topping if desired

lime wedges

charred corn salsa

cilantro aioli

Heat oil in heavy skillet on medium high. Mix chili powder, cayenne, sugar and salt in a shallow bowl. Dredge salmon in flour mixture and transfer to hot skillet. Cook until very brown and flip. Fry until cooked through and remove from pan. Flake the fish when semi cooled to put on tortillas.

CHARRED CORN SALSA

1 C corn kernels

2 roma tomatoes, diced

1/4 C red onion, diced

1 jalapeno, seeds removed, diced

1 tbsp olive oil

salt to taste

Preheat broiler and put oven rack in highest position. Toss all ingredients together. Transfer to shallow baking pan. Broil until mixture has charred and stir a few times.

CILANTRO AIOLI

1/4 C mayonnaise

1 tbsp lemon juice

1 tbsp cilantro, minced

Stir together in small bowl. Adjust lemon juice and salt until desired consistency and taste is achieved.

Cilantro Lime Rice

1 tbsp oil

2 tsp fresh cilantro, minced

1 lime, juiced

1/2 tsp salt

1 C rice

2 C water

Saute rice in oil until almost transluscent. Add water. Bring to a boil. Once boiling, reduce heat. Simmer covered for 15-20 minutes until all water is absorbed. Turn off heat and leave covered for 20-30 minutes so it can steam. Transfer rice into mixing bowl. Mix salt and lime juice together until salt is dissolved. Pour over rice. Fluff with fork. Add in cilantro and toss well to coat rice.