Makes 6 cups
| 2 | cups frozen pineapple chunks |
| 2 | small bananas , roughly chopped (about 1 1/2 cups) |
| 1 1/2 | cups plain yogurt |
| 1 | cup unsweetened coconut milk |
| 2 | tablespoons honey |
Mix all ingredients in blender until smooth.
Serves 4
For this recipe, we prefer the softer texture of fresh bread crumbs. To make bread crumbs, tear 3 slices of good-quality sandwich bread into quarters and grind in a food processor.
| 6 | tablespoons unsalted butter |
| 4 | cloves garlic , minced |
| 2 | teaspoons lemon juice , plus 1 whole lemon, quartered |
| 1 1/2 | tablespoons hot pepper sauce |
| 2 | pounds jumbo shrimp , peeled and deveined, tails intact |
| 2 | teaspoons paprika |
| 1/8 | teaspoon cayenne pepper |
| 2 | teaspoons Dijon mustard |
| 1 | cup bread crumbs , preferably fresh (see headnote) |
| 2 | tablespoons chopped fresh parsley leaves |
1. Adjust oven rack to middle position and heat oven to 500 degrees. Coat large baking sheet with cooking spray.
2. Melt butter in small saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add lemon juice and hot sauce and season with salt and pepper. Remove from heat.
3. Toss shrimp, paprika, cayenne, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in large bowl. Add 2 tablespoons butter mixture. Place bread crumbs in shallow bowl.
4. Dip one side of each shrimp in bread crumbs, pressing to adhere crumbs. Place shrimp breaded side up on baking sheet, spacing them slightly apart. Spray shrimp with cooking spray and bake until just cooked through and bread crumbs are golden and crisp, 8 to 9 minutes. Rewarm butter mixture and stir in parsley. Serve shrimp with butter mixture and lemon wedges.
Makes 36 pieces
Make-Ahead Note: The cream cheese mixture can be refrigerated for 3 days. Fill the scoops up to 1 hour before serving.
| 4 | ounces cream cheese , at room temperature |
| 1/3 | cup sour cream |
| 1 | clove garlic , minced |
| 1/2 | teaspoon dried oregano |
| 1/2 | teaspoon chili powder |
| 36 | Tostitos Tortilla Scoops |
| 1 | cup drained canned black beans |
| 1 | cup chunky salsa , drained |
| 6 | scallions , chopped fine |
Stir cream cheese, sour cream, garlic, oregano, and chili powder together in bowl until smooth. Fill each tortilla scoop with black beans, salsa, cheese mixture, and scallions. Serve within 1 hour.
Serves 8
Sweet summer corn is the star here, so don’t try using either frozen or canned corn. If you like your corn salad spicy, include some of the jalapeño seeds.
Dressing | |
| 6 | tablespoons extra-virgin olive oil |
| 2 | tablespoons fresh lime juice |
| 1 | tablespoon red wine vinegar |
| 1 | jalapeno chile , stemmed, seeded, and minced |
| 1 | clove garlic , minced |
| 1/2 | teaspoon ground cumin |
| 1/2 | teaspoon table salt |
| 1/4 | teaspoon ground black pepper |
Salad | |
| 8 | ears fresh corn , husks and silks removed |
| 1 | pint grape tomatoes or cherry tomatoes, halved |
| 1 | (15.5-ounce) can black beans , rinsed |
| 6 | scallions , sliced thin |
| 2 | tablespoons minced fresh cilantro |
1. For the dressing: Shake all of the dressing ingredients together in a jar with a tightfitting lid.
2. Cook the corn in 6 quarts boiling water until tender, 5 to 7 minutes. Drain and rinse under cold water. Cut the kernels from each cob into a large mixing bowl using a paring knife. Add the tomatoes, beans, scallions, cilantro, and dressing and toss. Season with salt and pepper to taste and serve.
To Make Ahead
This salad can be prepared, covered, and refrigerated a day in advance. Before serving, bring to room temperature and freshen with a squeeze of lime juice. Season with salt and pepper to taste.
1. Transfer the cooked beef mixture to a plate lined with paper towels, then place several more paper towels on top of beef.
2. Using your hands, press the paper towels in order to extract as much extra grease as possible from the beef.
Serves 8
Top with our One-Minute Salsa, sour cream, chopped cilantro, and diced avocado.
Refried Beans | |
| 1/2 | cup refried beans , canned |
| 3 | tablespoons shredded pepper Jack cheese |
| 1 | tablespoon chopped pickled jalapeño chile |
Spicy Beef | |
| 2 | teaspoons vegetable oil |
| 1 | small onion , chopped fine |
| 3 | cloves garlic , minced |
| 1 | tablespoon chili powder |
| 1 | teaspoon ground cumin |
| 1/2 | teaspoon dried oregano |
| 1 | teaspoon salt |
| 1 | pound 90% lean ground beef |
| 2 | tablespoons tomato paste |
| 1 | teaspoon brown sugar |
| 1 | medium canned chipotle chili , chopped, plus 1 teaspoon adobo sauce |
| 1/2 | cup water |
| 2 | teaspoons lime juice |
Assembly | |
| 1 | bag tortilla chips (9 1/2 ounce) |
| 4 | cups shredded pepper Jack cheese |
| 2 | jalapeño chiles (medium) , sliced into thin rings |
1. Adjust oven rack to middle position and heat oven to 400 degrees.
2. For the beans: Pulse ingredients in food processor until smooth. Transfer to bowl and cover with plastic wrap.
3. For the beef: Heat oil in large skillet over medium heat until shimmering. Cook onion until softened, about 4 minutes. Add garlic, chili powder, cumin, oregano, and salt and cook until fragrant, about 1 minute. Add beef and cook, breaking meat into small bits with wooden spoon and scraping pan bottom to prevent scorching, until no longer pink, about 5 minutes. Add tomato paste, sugar, chile, and adobo sauce and cook until paste begins to darken, about 1 minute. Add water, bring to simmer, and cook over medium-low until mixture is nearly dry, 5 to 7 minutes. Stir in lime juice and transfer mixture to plate lined with several layers of paper towels. Use more paper towels to blot up excess grease.
4. To assemble: Spread half of chips on large serving platter or 13 by 9-inch baking dish. Dollop half of bean mixture over chips, then spread evenly. Scatter half of beef mixture over beans, top with 2 cups cheese and half of jalapeños. Repeat with remaining chips, beans, beef, cheese, and jalapeños. Bake until cheese is melted and just beginning to brown, 12 to 14 minutes. Serve with salsa and other suggested garnishes.
