{"id":35830,"date":"2014-04-30T14:20:58","date_gmt":"2014-04-30T14:20:58","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=35830"},"modified":"2017-04-02T08:11:27","modified_gmt":"2017-04-02T13:11:27","slug":"south-border","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/south-border\/","title":{"rendered":"Recipes from South of the Border"},"content":{"rendered":"

\"mex2\"These slightly-different and fun appetizer and soup recipes below are my gifts to anyone wanting a festive Mexican feast.<\/p>\n

Corn\u00a0and Black Bean Salsa (pareve)<\/strong><\/span><\/h3>\n

6 to 8 servings<\/p>\n

Ingredients<\/span>:<\/h4>\n
    \n
  • 2 (15\u00bc oz.) cans corn, drained<\/em><\/li>\n
  • 2 (15 oz.) cans black beans, rinsed and drained<\/em><\/li>\n
  • 8 Roma tomatoes, chopped<\/em><\/li>\n
  • 1 small red onion, chopped<\/em><\/li>\n
  • \u00be cup minced fresh cilantro or parsley<\/em><\/li>\n
  • 1 red bell pepper, seeded and chopped<\/em><\/li>\n
  • \u00bc cup lime juice<\/em><\/li>\n
  • \u00bd teaspoon salt<\/em><\/li>\n
  • Dash of hot sauce, optional<\/em><\/li>\n
  • Tortilla chips<\/em><\/li>\n<\/ul>\n

    Instructions<\/span>:<\/h4>\n
      \n
    1. In a very large glass bowl, combine the corn, black beans, tomatoes, red onion, cilantro, peppers, lime juice and salt (and hot sauce if using). Mix to combine.<\/li>\n
    2. Cover and refrigerate for at least 1 hour for the seasoning to meld.<\/li>\n<\/ol>\n

      Serves with chips.<\/em><\/p>\n

      My files, source unknown<\/em><\/p>\n

      \n
      \n<\/div>\n

      Spicy Avocado Egg Wraps (pareve or meat)<\/strong><\/span><\/h3>\n

      6 to 8 servings<\/p>\n

      Ingredients<\/span>:<\/h4>\n
        \n
      • 2 avocados<\/em><\/li>\n
      • Juice of \u00bd lemon<\/em><\/li>\n
      • 4 hard boiled eggs, grated<\/em><\/li>\n
      • 2 stalks celery, chopped<\/em><\/li>\n
      • 1 Tablespoon chopped parsley<\/em><\/li>\n
      • \u00bc teaspoon salt<\/em><\/li>\n
      • \u00bc teaspoon pepper<\/em><\/li>\n
      • 1 to 2 teaspoons taco seasoning<\/em><\/li>\n
      • 1 head Bibb lettuce, leaves separated, washed and dried<\/em><\/li>\n
      • 2 slices of pastrami, chopped (optional)<\/em><\/li>\n
      • Extra chopped parsley<\/em><\/li>\n<\/ul>\n

        Instructions<\/span>:<\/h4>\n
          \n
        1. In a medium bowl combine the avocado and lemon juice and mash them together until the mixture is smooth.<\/li>\n
        2. Add the eggs, chopped celery, 1 tablespoon chopped parsley, taco seasoning and salt and pepper to the bowl. Mix to combine. Adjust the salt and seasonings to taste.<\/li>\n
        3. Arrange the lettuce leaves on a serving plate. Spoon the egg mixture into the lettuce cups and top with the chopped pastrami and more parsley.<\/li>\n<\/ol>\n

          Serve immediately.<\/em><\/p>\n

          Modified from yummly.com<\/em><\/p>\n

          \n

          Tex-Mex Chicken Soup\u00a0(meat)<\/strong><\/span><\/h3>\n

          4 to 6 servings<\/p>\n

          Ingredients<\/span>:<\/h4>\n
            \n
          • 6 to 8 cups chicken broth<\/em><\/li>\n
          • 1 cup chunky salsa<\/em><\/li>\n
          • 2 stalks celery, chopped<\/em><\/li>\n
          • 1 carrot, shredded<\/em><\/li>\n
          • \u00bc cup fresh lime juice (only use fresh)<\/em><\/li>\n
          • 2 cups cooked chicken, shredded (leftovers work great)<\/em><\/li>\n
          • 3 cups cooked rice (I like brown rice in this but white or wild work just fine)<\/em><\/li>\n
          • Pareve sour cream<\/em><\/li>\n
          • 1 avocado, chopped<\/em><\/li>\n
          • 2 Tablespoons chopped cilantro or parsley<\/em><\/li>\n
          • 1 lime cut into pieces<\/em><\/li>\n<\/ul>\n

            Instructions<\/span>:<\/h4>\n
              \n
            1. In stock pot combine the broth, salsa, celery, carrots and lime juice. Bring the mixture to boil.<\/li>\n
            2. Divide chicken and rice among 4 to 6 bowls. Fill each bowl with hot broth.<\/li>\n
            3. Top with pareve sour cream, avocado and parsley if using.<\/li>\n<\/ol>\n

              Serve with squeeze of lime.<\/em><\/p>\n

              My files, source unknown<\/em><\/p>\n

              \n
              \n<\/div>\n

              Mock Crab Guacamole (fish)<\/strong><\/span><\/h3>\n

              6 to 8 servings<\/p>\n

              Ingredients<\/span>:<\/h4>\n
                \n
              • 4 medium, ripe avocados<\/em><\/li>\n
              • 4 oz.\u00a0cream cheese, room temperature<\/em><\/li>\n
              • \u00bd cup sour cream<\/em><\/li>\n
              • \u00bc cup salsa<\/em><\/li>\n
              • 1 Tablespoon freshly lime juice<\/em><\/li>\n
              • Salt and pepper, to taste<\/em><\/li>\n
              • 1 to 1\u00bd cups kosher mock crab meat<\/em><\/li>\n
              • Lime juice<\/em><\/li>\n
              • Corn chips or pita chips<\/em><\/li>\n<\/ul>\n

                Instructions<\/span>:<\/h4>\n
                  \n
                1. In a glass bowl combine the avocado and cream cheese. Mash to combine.<\/li>\n
                2. Add the sour cream and mix together. Add the salsa, lime juice, salt and pepper and mix to combine.<\/li>\n
                3. Add the mock crab and gently mix to combine. Season with salt and pepper. Adjust seasoning to taste.<\/li>\n
                4. Squeeze some of the lime juice over the top to prevent the avocado from turning brown.<\/li>\n<\/ol>\n

                  Serve with corn chips.<\/em><\/p>\n

                  Submitted by Randi Markasan, Queens NY<\/em><\/p>\n

                  \n

                  \u00a9 Eileen Goltz south of the border 14a<\/p>\n","protected":false},"excerpt":{"rendered":"

                  These slightly-different and fun appetizer and soup recipes below are my gifts to anyone wanting a festive Mexican feast. Corn\u00a0and Black Bean Salsa (pareve) 6 to 8 servings Ingredients: 2 (15\u00bc oz.) cans corn, drained 2 (15 oz.) cans black beans, rinsed and drained 8 Roma tomatoes, chopped 1 small red onion, chopped \u00be cup<\/p>\n","protected":false},"author":53,"featured_media":36082,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-35830","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes"],"yoast_head":"\nRecipes from South of the Border - OU Life<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/south-border\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipes from South of the Border - OU Life\" \/>\n<meta property=\"og:description\" content=\"These slightly-different and fun appetizer and soup recipes below are my gifts to anyone wanting a festive Mexican feast. 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