Let's Dish With Linda Lou

Where You Taste The Love

Mini Crab Tacos And Crab Guacamole

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I’m using chives, from My Hanging Herb Garden, for both my Mini Crab Tacos And Crab Guacamole. Above I’ve shown a few different ways you might like to serve these recipes. Whether serving them with crispy pita chips, warm tortilla chips, or mini tacos, will impress family and friends.

My sister Tina is now taking all my photos and future videos for my blog, I’m so excited!!!

Jumbo Lump Crab is so versatile. It starts out as a “blank slate” to which you can add any ingredients you like. The options are endless. I’m going to share my two favorite ways to enjoy crab.

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Red Onion

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Chives

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Limes

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Cilantro

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Prep Time: 30 Minutes
Yields: 6 mini tacos
Yields: 6 tostadas
Equipment: large mixing bowl, elevated oven-proof wire rack, 1 rimmed baking sheet pan, rubber spatula, chef’s knife, round cookie-cutter

Ingredients For Crab Mini Tacos:
1 pound jumbo lump crab meat
1 1/2 limes, juiced
1/4 cup of red onion, finely minced
1/4 cup Fresno Chili, seeded and minced
2 tablespoons fresh chives, finely minced
2 tablespoon of cilantro, roughly chopped
1 tablespoon Kosher salt
1 teaspoon of freshly ground black pepper
1 package of round wonton wrappers

Note: If wonton wrappers are square, use a round cookie-cutter to form circles.

Ingredients For Guacamole:
4 avocados, pitted and diced
1/4 cup of red onion finely diced
1 1/2 limes, juiced
1/2 cup of crab mixture for topping
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Directions For Jumbo Lump Crab Guacamole:
Half and pit all 4 avocados transfer into a large mixing bowl. Add the diced red onion, fresh lime juice, Kosher salt, fresh ground black pepper Using a fork mash the avocados. Do not mash until completely smooth, allow some chunky pieces to remain for texture, mix to combine. Add the jumbo lump crab mixture on top.

Directions For Mini Crab Tacos:
Place the lump crab meat into a bowl. Next add chives, finely minced red onion, minced Fresno chili, cilantro, lime juice, Kosher salt, and fresh ground black pepper. Gently toss all the ingredients together.

Directions For Wonton Taco Shells:
Preheat oven to 350-degrees F.
Place an elevated oven-proof rack on a rimmed baking sheet pan. Spray the rack with non-stick cooking spray. Place the round wonton wrappers over the wire rack (as seen in pictures above, you will have to fold the wrapper over two of the racks) to form a taco shell. Spray the wonton wrappers with non-stick cooking spray.

Bake for 8 to 9 minutes. Remove the wonton wrappers from the oven and let cool slightly. Gently remove shells from the rack, then carefully spoon in the crab filling. There you have it my Mini Crab Tacos And Crab Guacamole.

Note: Place 1 teaspoon of guacamole on the bottom of the plate to use as “food glue”. This will enable the tacos to stand up-right on the plate. Serve three for an appetizer.

Chunky-Style Guacamole

My Hanging Herb Garden And Summertime Flowers

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Cilantro-Lime Brown Rice With Black Beans

Let's Dish

An Easy

Side Dish

That’s

Gluten-Free!

 

 

Cilantro-Lime Brown Rice With Black Beans

I’m using a boil-in-a-bag quick-cooking brown rice for my Cilantro-Lime Brown Rice With Black Beans. Truth be told, I wasn’t sure about the taste of quick-cooking brown rice. Brown rice has a slightly nutty flavor. Today you can find a variety of really great products available at your local grocery store. I’m okay with the grocery store working as my “acting” sous chef. It definitely allows for more TV time.

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Cilantro- Lime Brown Rice

Cilanto-Lime Brown Rice With Black Beans

 

 

 

Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time 20 minutes
Yields: 6 servings
Equipment: 6-quart saucepot, large serving bowl, chef’s knife, Microplane

Ingredients:
2 bags of Success (boil-in-a-bag) brown rice (substitute Basmati and/or white rice)
1 (15-ounce) can of  black beans, low sodium, drained and  rinsed
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1/4 cup of cilantro leaves, roughly chopped
2 tablespoons of lime zest (2 to 3 limes)
1 lime, juiced
1/4 cup of sliced green onions
1/4 cup of red onion, finely diced for garnish (optional)

Directions:
In a 6-quart saucepot, over medium-high heat add 3 quarts of water. Submerge 2 unopened bags of rice. Bring to a boil add Kosher salt. Boil uncovered for 8 to 10 minutes.  Using a pair of tongs to remove the bag from the saucepan. Drain any excess water. Carefully cut open the bag with scissors before transferring the rice to a large mixing bowl. Add the drained and rinsed black beans, lime zest, lime juice, chopped cilantro, sliced green onions, and black pepper, stir to combine.

Serve my Cilantro-Lime Brown Rice With Black Beans warm or at room temperature.

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Slow Cooker White Chicken Chili

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During the colder months here in Florida, I love making one-pot meals like soups and stews. Chili is definitely one of our favorites. I’ve played around with some recipes and found I like this one the best. It’s easy to make and doesn’t require a lot of prep. The best part is… everything’s done in the slow cooker! This is my Slow Cooker White Chicken Chili.

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Crock Pot

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Cilantro

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Prep Time: 15 minutes
Inactive Prep Time: soaking beans overnight
Total  Time:  6 hrs 45 minutes
Yields: 4 to 6 servings
Equipment: 7-quart Crockpot, chef’s knife, large mixing bowl, 1 (2-cup) measuring cup

Ingredients:
4 boneless skinless chicken breasts
1 1/2 tablespoons of dried oregano
1 1/2 tablespoons ground cumin
1 tablespoon of ground coriander
1 teaspoon of paprika
1/2 teaspoon of red pepper flakes
1/2 teaspoon of white pepper
1 tablespoon of Kosher salt
1 pound of dried Great Northern beans, soaked and rinsed
2 ribs of celery, diced and cut into half-moons, include chopped leafy tops
3 cloves of garlic, minced
2 (4-ounce) cans of  Hatch green chilies, chopped
1 large onion, diced
1 green bell pepper, seeded and diced
1 quart of chicken stock, unsalted
1 cup of whole milk
1/4 cup Masa
1 (15-ounce) package of frozen corn
2 limes, 1 juiced, 1 cut into wedges for serving
1 cup of Monterey Jack cheese, freshly grated, 1/2 cup reserved for serving
2 avocados, sliced for garnish
Cilantro for garnish
corn tortilla chips for serving

Directions:
The night before, pour 1 pound of dried Great Northern beans into a large mixing bowl. Cover the beans, by 3 inches, with water, cover, and place on the counter. The next day, drain and rinse the beans to remove any excess starch.

Place the chicken breasts in the bottom of the slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes, white pepper, and Kosher salt. Sprinkle the spices over the chicken. Add the beans, celery, garlic, canned chilies, onions, and diced bell pepper.

Pour in the chicken broth, put the lid on and cook on low until the beans are cooked through, about 6 hrs.

Mix the milk with the Masa in a small bowl then add to the slow cooker. Add the frozen corn, straight from the freezer, and continue to cook until the sauce has thickened, about 30 minutes.

Remove the chicken to a board and shred using two forks. Return to the slow cooker, then add the lime juice, sprinkle in the Monterey Jack cheese and stir to melt.

To serve: Ladle the chili into a porcelain serving bowl, garnish with extra cheese, cilantro, avocado slices, and a lime wedge. Place a few tortilla chips in or on the side for garnish. This is my Slow Cooker White Chicken Chili. Serve hot.

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