The Ranch Kitchen: Light and Quick…With a Kick!

Horse and Rider Living would like to introduce and welcome Alise Nolan, cuisine artist extraordinaire and creator of The Ranch Kitchen!  Alise, her husband and three daughters are located in Texas, where they live and raise Hereford cattle on their ranch. Many of her recipes are inspired by having a garden and an abundance of seasonal fare – I was looking for an eggplant recipe when I discovered them! – and we’re sure the results will please vegetarians, omnivores, and carnivores alike!

Thanks for your generosity in sharing this amazing content with us, Alise – we’ll start it off with a great pairing for times you just want something light and quick…with a kick!

– Barb Godwin, Publisher, HRL

Cindy’s Black Beans with Roasted Corn Salsa

Prep Time 20 Minutes | Cooking Time 10 Minutes | Serves 12

This delicious salsa was the result of dear friends Cindy Parker’s giving nature of always helping by bringing a side dish!  The funny thing was that we both made variations of a black bean salsa to share that night.  I kept mine up and we ate hers instead!  This recipe is soooo good! Cook’s note: Just before serving you can add avocado for an additional creamy flavor.

INGREDIENTS

• 2 – 15 ounce(s) cans of black beans, rinsed and drained

• 3 fresh grilled or boiled corn, crisp tender and not cooked through (corn cut off)

• 2 clove(s) garlic, minced

• 2 limes, juiced

• 9 tablespoon(s) of Olive Oil

• 1/2 cup(s) shallots or onions, chopped fine

• 1/2 cup(s) cilantro, chopped fine

• 2 teaspoon(s) salt

• 2 tablespoon(s) sugar

• 2 avocados, chopped

• 1/4 teaspoon(s) Cayenne pepper

INSTRUCTIONS

• Grill or boil fresh corn until crisp tender and remove from cob. 

• Chop and prepare bell pepper, cilantro and garlic set aside. 

• Juice 2 limes over a medium sized bowl.

• Add Olive oil to lime juice and stir well with salt, cayenne pepper, and sugar. 

• Add drained black beans, corn, red bell peppers and garlic cloves and blend well. 

• Place in a covered bowl and allow bean salsa to marinate for better flavor.

Rancharita – Jalapeno Margarita!

Prep Time 5 Minutes

Try my version of a Jalapeno Margarita that we call a ‘Rancharita’! It’s so darn good!!! Special thanks to Gerald Jones of Los Pinos Winery for the help in creating this recipe and to my daughter Ilissa for the inspiration behind it!

INGREDIENTS

• 1 jigger, Tequila (we like Silver or traditional Jose Cuervo Gold)

• 1 part, beer (we like Shiner Bock or a good Mexican beer)

• 1 part, frozen Minute Made Limeade (in the can), prepared (about 1/2 cup)

• 3 slices jalapenos (with or without the seeds)

• 1 – 2 slice(s) lime or lemon

INSTRUCTIONS

• In the bottom of a mixing glass (one for mixed drinks like martinis) place one sliced round of jalapeno (about 1/2 inch thick). Add to this 1 jigger tequila, 1 part prepared frozen Limeade,1 part beer and two more slices of jalapenos.

• Cover glass tightly with a lid and shake like crazy. This will blend the jalapeno’s with your drink and make it wonderful!

• Pour into a glass with a slice of lime or lemon and enjoy! The longer it sits the spicier it gets and that’s how I like it!

For more recipes to meet all needs – short on time, special dietary needs, and more – head on over to The Ranch Kitchen…you’ll find something for everyone!