Tuesday, March 16, 2010

Chili Mac with a Cilantro-Lime Vinaigrette

This was the first thing I cooked in our new home. Home is actually my Nana's house that I inherited after she passed away, so needless to say, home is definitely where the heart is. I'm not even sure if I had everything unpacked when I made this... I can tell you for a fact that I served dinner on paper plates that night!

Chili Mac with Cilantro-Lime Vinaigrette

What you need…

Lime Juice (I usually use bottled)

A bunch of fresh cilantro – stems too!

4 ears of corn (or canned. Absolutely not frozen!)

2 cups whatever pasta you feel like

1 chopped red onion

1 can dark kidney beans (rinsed)

2 tomatoes (if you must!)

Freshly shredded cheese (I like sharp cheddar best)

1 pound ground beef

Chili powder


Olive Oil

What you do…

1. Make the Cilantro-Lime Vinaigrette. Combine lime juice with the chopped cilantro and whisk in a little bit of olive oil to that. Salt and pepper too!
2. Cook the corn in boiling water until just tender. 3 minutes or so. Take them out and cut the kernels from the cob. Or you could grill the corn on the grill in their husks. That would be delicious!
3. Keep that water, and cook the pasta in. Mushy pasta is gross, so make it al dente.
4. In a pan, sauté the chopped onions and add the cumin and chili powder to taste. Add the ground beef and kidney beans and cook til done. Drain this!!
5. Add the beef mixture with the pasta, corn kernels, tomatoes if you must, fresh shredded cheese and the Cilantro-Lime Vinaigrette. Toss and serve!

1 comment:

  1. brussels sprouts simplistique
    trim off nasty bits, cut deep x in stem end 1/3rd up sprout.
    steam or boil till sprouts are bright green.
    toss sprouts in butter, salt, lemon juice.
    serve and enjoy.