Jays Baked Margarita Corn Chips

I am always trying to figure out quick gluten free recipes. After a little experimentation at home, I have come up with this low fat, gluten free chip.
Jays Baked Margarita Corn Chips
What you will need:

• Juice from 4 small limes
• Juice from 1 medium lemon
• 1 teaspoon lime zest
• 1 teaspoon lemon zest
• 1 cup Tequila
• 1 cup of water
• 1 cup of ice cubes
• 1/8 cup sea salt
• 20 to 30 white corn tortillas

In a small sauce pan bring 1 cup of water to a boil. Add 1/8 cup of sea salt. Stir until dissolved. Remove from heat and let cool.

Add ice cubes and tequila to complete cooling.

Pour the lemon and lime juice into a baking pan. Add zest, then slow whisk the water & tequila mixture.

Cut tortillas into eighths.

Separate and layer chips in to the pan. Let soak for no more than 60 minutes, depending on the salt content and flavor you like. 30 minutes makes a nice mild chip, where 60 minutes is pretty strong.

After soaking, remove chips from liquid and place on cooling rack to dry. Let dry for 1 hour.

Preheat your oven to 400 degrees. Spray a sheet pan with cooking spray and place a single layer of chips on the pan. Use cooking spray to spray the chips. Place in oven and cook for 14 to 18 minutes, rotating the sheet pan halfway through the baking cycle. or until golden brown (and delicious). Remove chips and place in a large mixing bowl to cool. Feel free to add some salt while the chips are still hot to make saltier chip.

You will need to cook the chips in several batches. Once cool, place in a paper towel or wax paper lined freezer bag. The chips should be good for up to two weeks. Makes 160 to 240 chips.

Dianes Pine Nut Pilaf

In Wyoming, when ever the temperature climbs above 40° F (4.44 ° C), we see this as time to get out the grill, put on some shorts and start some outdoor living! Now, the weather typically isn't cooperative until mid May, and even then, you can go from 70° to 32° & snow in a blink of an eye.

I would like to think we have turned the corner, but if we haven't, our dinner on Friday the 13^th sure felt like a summer meal. It would have even soothed the most friggatriskaidekaphobic of us. The meal was made up of simple grilled New York strip steaks, chilled watermelon chunks, the always delicious Grilled Corn Salad and Dianes Pine Nut Pilaf, a new recipe that is very very nommy.

Dianes Pine Nut Pilaf
1 c cooked Jasmine Rice
1 c cooked Long Grain White Rice
3 Tbs Olive Oil
1 tsp granulated garlic
1 tsp fluer de sel salt
2 tsp Curry Powder (we used a mild blend we got at the World Market, but use whatever you want or, try making your own)
1/4 cup pine nuts
1/2 cup green onion, finely chopped

This was really created to use up some leftover rice in the refrigerator!
Heat frying pan with 1 Tbs olive oil. Add rice and begin to heat through. Add onions, garlic and the remaining olive oil.
When heated, add salt, curry powder and pine nuts and heat for 5 minutes longer. Spices can be altered to taste.

Here's to many more spring and summer meals out on the deck!

Cross Posted at Music For A Mid-Life Geek

Grilled Corn Salad

I love to cook. In fact, had I not chosen to be a career nerd boy, I would have gone to culinary school. I spend a lot of time learning new techniques, cooking for friends and developing recipes. About two years ago, my wife and I decided to make our eating more healthy and green. Less meat and potatoes, more (sustainable) fish and veggies.

It has been a very creative time for me, trying to figure out low sodium, low fat meals. Flavor can be hard to come by when you cut down on salt and fat (isn't that BUTTER?! om nom nom). By picking up a few new cooking techniques, I am proud to say my recipe box is slowly filling up with some good recipes. Since everyone wants to eat healthy, so I have decided to start sharing some of them. Today's recipe is brand new and hot off the grill! This recipe is inspired by both classic Mexican salsa's and Italian ensalada's.

Grilled Corn Salad

Ingredients: 

• Two ears of sweet corn
• 4 Roma tomatoes
• 1/8 cup basic lemon vinaigrette
• 2 cloves of garlic
• Fresh Cilantro

Preparation:
Shuck and clean the corn. Rub with a little olive oil and place on a hot grill (350 degrees+). Rotate corn until it is slightly golden. Remove corn and allow to cool.

Mince garlic and mix with the vinaigrette. Dice tomatoes and toss with the vinaigrette. Mince 1/8 cup fresh Cilantro.

Once the corn is cool, slice the kernels off of the cob. Toss with vinaigrette and tomatoes. Add in the cilantro. Salt and pepper to taste. Server chilled & garnish with more cilantro. Serves 4.

Variations: If you like a little spice, add some Tabasco or other hot sauce to your vinaigrette. If you want to make more of meal of it, try adding some diced buffalo mozzarella and prosciutto. This can also be used a salsa. Try it on fish taco's!


Basic Lemon Vinaigrette:
Add the juice of one lemon to a mixing bowl, with a pinch of kosher or sea salt. Whisk while slowly adding 1/4 of a cup  extra virgin olive oil. Whisk until emulsified.

Cross Posted At Music For A Mid-Life Geek