The Peanut Butter Boy » Mexican

Roundup: Peanut Butter Exhibition #10 – Things Are Heating Up!

Nick — Sat, 05 Mar 2011 15:03:40 +0000

Enough with the teasers – the results are in! We received 30 recipes with an incredible variety making this one of the biggest and greatest Peanut Butter Exhibitions yet! Me and my co-hosts from Bran Appetit, Living Healthy in the Real World, and Baking and Boys took our time reviewing and rating these recipes, especially considering the outstanding prize at stake: A variety pack of 6 jars of Peanut Butter & Co Peanut Butter for each of the Top 3 contestants. Read on for the peanut butter overload and of course, the undisputed HOT Peanut Butter Masters!

Slow-Cooker Chicken Mole

Nick — Sat, 11 Dec 2010 19:09:00 +0000

Have you ever had mole sauce? It’s a dark, rich sauce commonly used in Mexican cooking. While there are many variations, you’d surely remember if you saw or tasted it because it usually contains chocolate. Traditional Mexican mole varies from place to place, containing anywhere from 10 to 40 ingredients. I discovered that some recipes even call for crushed peanuts. So I decided to combine my love for Mexican cuisine with peanut butter and I created a fantastic peanut butter mole that you can make either on the stove or with a slow-cooker. I highly recommend you try this, not just because it’s a Mexican Peanut Butter Boy fusion (Chico en Cacahuate de Mantequilla) but because how often do you get to eat chocolate and peanut butter for dinner?

Tuna Avocado and Sweet Corn Ceviche

Nick — Wed, 10 Nov 2010 16:06:30 +0000

It is November, which means it’s National Peanut Butter Lover’s Month! I have been a bad Peanut Butter Boy for not mentioning this sooner, but did you know that this national holiday mandates that you consume at least 1 serving of peanut butter every day for the entire month of November? Unfortunately (fortunately?), this recipe does not contain peanut butter. But, I promise you that next week I will give you a fanastic Thanksgiving peanut butter dessert. This dessert will not only astound your senses, but it will replace a common Thanksgiving dessert with a much healthier and, dare I say, tastier version. For now, please enjoy this simple and delicious appetizer/entree. Be sure to serve it with a cold beer.

Carne Asada Tacos

Nick — Sun, 26 Sep 2010 16:29:56 +0000

Yo quiero tacos! Whenever we have no other ideas for dinner, we turn to this classic Mexican dish. Carne asada is thinly sliced and seasoned (or marinated) beef. While it literally means “roasted beef” it’s usually grilled, then served with toasted corn tortillas. A far cry from Americanized tacos (which are delicious too), these tacos are simple, delicious and healthy. Corn tortillas are super cheap but you can also make you own, which I’ll detail soon. Take it up a notch by topping these with some homemade guacamole and for full effect eat outside while drinking a beer, preferably of Mexican origin.

Chile Verde Tacos

Nick — Sat, 03 Apr 2010 14:09:38 +0000

There are just too many red sauces out there. I equate the abundance of red sauce in the world to the amount of green in nature. The most intriguing plants in nature are the ones with exotic colors like bright blue, orange or purple. In similar fashion, chile verde sticks out with it’s light green, almost vomit-colored sauce. But don’t let that dissuade you. This gem of a sauce is made from tomatillos (mild green tomatoes) and jalapenos, and is full of wonderful flavors. If you don’t lick the pot clean when you make the chile verde, this is a great way to use the leftovers. As I always say: sauce is the sauce of life, and this is one sauce worth living for.

Homemade Tortilla Chips

Nick — Fri, 04 Dec 2009 14:25:00 +0000

* Updated from the archives

The tortilla chip is a versatile creature and a necessity with favorites like guacamole, chili, stew, soup and bean dip. Be it salty or sweet, savory or succulent, nothing complements a dish like tortilla chips, even non-Mexican dishes such as stuffed peppers. These are thicker and crunchier than store-bought chips at 1/4 the price, and since they are baked they contain almost no fat. Plus, when was the last time you bought a bag of chips that was still warm? Here is a simple, quick and healthy method to make your own tortilla chips. Do yourself a favor – throw out that $4 bag of preservative-filled junk and keep reading…

Salmon Tacos with Honey Mustard Sauce

Nick — Thu, 10 Sep 2009 17:02:56 +0000

Is it possible for one to tire of Mexican food? I think not. Whether it’s Mexican Lasagna, Peanut Butter Mole or a Taco Smoothie (recipe TBD), the possibilities are endless. This was a spur-of-the-moment recipe that ended up surprising me and the others who partook in its glory. This has since become a staple meal as it’s a simple and tasty way to get fish into your diet. To all my peanut butter lovers out there, I promise the next thing on this site will contain peanut butter.

Mexican Lasagna

Nick — Wed, 02 Sep 2009 18:25:54 +0000

Sick of Mexican food yet? Me neither. This delectable dish has been rehashed in many different forms. You could call it taco casserole, enchilada casserole or mexican lasagna – my preferred choice. It’s a crossover between enchiladas and tex-mex, prepared in a classic and convenient casserole fashion. I’ve made similar dishes before (see “Related Entries” below) but this is yet another delicious twist on my favorite cuisine. This dish was adapted from Reeni’s version to include beans and incorporate some healthy changes. If you’ve got all the ingredients handy, it will only take 1 hour to get it on the table and it will feed you for weeks, so freezing is recommended.

Perfect Boiled Beans

Nick — Thu, 16 Jul 2009 13:18:34 +0000

For those unaware, peanuts are not actually nuts, they’re legumes. Perhaps that is why I am so fond of Mr. Peanut’s cousin, Mr. Pinto. Ever since I boiled my first batch of beans about a year ago, I have been making a batch every week. Forget canned beans, these are where it’s at. Beans are a great source of nutrition and are perfect as a side dish or in tacos, chopped salads, quesadillas, pasta sauce, tuna/chicken salad, you name it! Also, these beans will make the ultimate batch of refried beans. My next step is to make a batch without salt and use them for brownies.

Huevos Rancheros

Nick — Sun, 07 Jun 2009 15:12:33 +0000

I don’t keep it a secret, Mexican food is my favorite cuisine. It’s so simple, cheap, balanced and delicious. As far as breakfast is concerned, I usually turn to oatmeal or pancakes and hence rarely get my Mexican fix in the morning. This is a filling breakfast but it is well-balanced and will keep you energized for hours. I don’t think peanut butter fits in here, but it’s so good that it wasn’t missed. Would you incorporate peanut butter into this or would you skip it too?