Coal Fired Pico De Gallo

I found this recipe from one of Martha Stewart's collections. I love Pico De Gallo, it's spicy flavor is perfectly balanced with a great chicken or beef fajita and the crunch of tortilla chips.

Coal Fired Pico De Gallo

[Chris Lilly]

Everything is better on the charcoal grill. The added smoky flavor plus the hint of lime juice and cilantro takes this sweet and spicy salsa to a new level. I like to let the Pico de gallo sit for 30 minutes so the flavors meld together, but it rarely lasts that long in my backyard.

Makes 2 cups
Prep time: 10 minutes
Cook time: 5 minutes

INGREDIENTS

1 medium white onion
2 jalapeño peppers
1 banana pepper
6 plum tomatoes
1/3 cup chopped cilantro
2 cloves garlic, crushed
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 lime, juiced

DIRECTIONS
1. build a charcoal fire for direct grilling with kingsford® charcoal. While the grill is heating cut the onion into round slices, each 1/2-inch thick. cut the peppers in half and remove the seeds and veins. Place the prepared vegetables and whole tomatoes directly over the hot coals (approximately 500 degrees) and cook for 5 minutes, turning once or until they char and start to soften.

2. remove the vegetables from the grill and dice. combine the diced vegetables, cilantro, garlic, salt, sugar and lime juice in a small bowl. let the Pico De gallo sit for 30 minutes so the flavors will meld together. serve immediately or refrigerate and serve chilled.

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow

This recipe is from Martha Stewart. I love cupcakes and I love smores, so I am dying to try this recipe and wanted to share it.

This delicious recipe is courtesy of Jennifer Shea, owner of Trophy Cupcakes.

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow

• YieldMakes 2 dozen
• 
  

Ingredients

• 2 1/4 cups plus 2 tablespoons sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water
• 1 1/2 cups graham cracker crumbs (from about 20 squares)
• 1/3 cup unsalted butter, melted
• 9 ounces bittersweet chocolate, finely chopped
• Marshmallow Frosting

Directions

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.

4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.

5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

7. Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

   
   

   
   

   
   

   
   

   **TO MAKE THIS RECIPE HEALTHIER**

   -sub splenda for baking in for the sugar

   -use only egg whites (one egg white=half an egg)

   -use skim milk, soy milk, or almond milk

   -sub apple sauce for vegetable oil-you can use the same amount of apple sauce as vegetable oil

   -margarine for butter

   **I have tried all of these substitutions in various recipes and have had good experiences with them-things still taste good and for the most part, you can't tell that you've substituted or made the recipe healthier**

   
   

For those of us cooking for just one, here are some more recipes for delicious single serving dinners. This set is from Delish's Dinner For One feature.

Linguine with Shrimp and White Wine

From Martha Stewart Living Omnimedia

Everyone needs a delicious, 20-minute pasta recipe in their repertoire, and this shrimp version is sure to become a favorite.

Serves: 1 Edit
Total Time: 20 min
Prep Time: 10 min

Ingredients

Coarse salt and ground pepper
2 ounce(s) (about a 1/2-inch-wide handful) linguine
1 tablespoon(s) cold butter, cut into pieces
1 clove(s) garlic, minced
Crushed red-pepper flakes
1/3 cup(s) dry white wine
1/4 pound(s) large shrimp, peeled and deveined
1/2 teaspoon(s) fresh lemon juice
Fresh parsley leaves, for garnish

Directions

In a large saucepan of boiling salted water, cook pasta until al dente.
Meanwhile, in a small nonstick skillet, melt half the butter over medium. Add garlic and pinch of red-pepper flakes; cook until fragrant, 1 minute. Raise heat to medium-high; add wine. Cook until reduced by 1/3, about 1 minute. Add shrimp and season with salt and pepper; cook until opaque throughout, 1 to 2 minutes. Remove skillet from heat; swirl in lemon juice and remaining butter. Add pasta and toss to combine. Serve topped with parsley.