The credit for this recipe really goes to Kati: she made it and brought it to a family party, then she gave a bunch of us her ward's cookbook which has the recipe in it. Derk and I made this (well, Derk did because we were running out of time) for a family thing this past weekend and I've had a few requests for the recipe. And so here it is, a really great and amazingly easy corn salsa recipe.
1 can of corn, drained
1 can of black beans rinsed and drained
1 can of pinto beans rinsed and drained
4 small tomatoes, diced
1 bunch of green onions, chopped
1 bunch of cilantro, chopped
2 avocados, diced
1 packet Good Seasons Italian Season Mix
Mix Italian Season Mix as directed on package. In large bowl combine first 7 ingredients and mix together. Pour Italian Seasoning into the bowl and mix. Let sit for at least an hour then strain out the extra dressing so it's not so soupy. Serve with chips.
NOTES: Straining out the extra dressing isn't essential, but I'd recommend it. It does get really soupy. The other note is that this salsa is definitely best if eaten the day it's made. We had some left over, ate it the next day and it had lost a lot of what made it good--it mellowed out a little too much.
Monday, September 1, 2008
Thursday, July 10, 2008
Grilled Fresh Corn
Grilled Fresh Corn in Spicy Lime Dressing, from Cuisine At Home, June 2008 issue.
Tonight Derk and I made this tasty little side dish to go with some honey-lime chicken we made. It comes from one of my very favorite food magazines called Cuisine At Home, and this was a real winner! It would be a nice side dish to any kind of Mexican or Southwestern kind of food. We decided that you could probably cook the corn on the stove if you don't have a grill, and we're not real big on super spicy flavor, so we omitted the jalapeno. We also used Cholula for the hot sauce/Tabasco, and that gave it just the right amount of kick. The flavors were really great, sweet corn with a nice spicy, kicky taste, with a hint of cilantro. We really liked it.
4 ears fresh sweet corn, shucked
2 tsp. vegetable oil
1 T fresh lime juice
1 T hot sauce or Tabasco (or Cholula)
1/4 C chopped fresh cilantro
2 tsp. jalapeno, seeded, minced (we omitted this)
1/2 tsp. sugar
salt and pepper to taste
Crumbled queso fresco (a Mexican cheese, could probably go with Pepper Jack or Monterrey Jack, but we also omitted this step too)
Preheat grill to medium.
Coat corn with oil and grill until lightly charred, turning frequently, 10-15 minutes.
Whisk lime juice, hot sauce, cilantro, jalapeno, sugar, salt, and pepper together in a bowl while corn grills. Allow corn to cool slightly, then slice kernels off cob and toss in dressing to coat. Garnish with cheese.
Makes 2 cups.
Tonight Derk and I made this tasty little side dish to go with some honey-lime chicken we made. It comes from one of my very favorite food magazines called Cuisine At Home, and this was a real winner! It would be a nice side dish to any kind of Mexican or Southwestern kind of food. We decided that you could probably cook the corn on the stove if you don't have a grill, and we're not real big on super spicy flavor, so we omitted the jalapeno. We also used Cholula for the hot sauce/Tabasco, and that gave it just the right amount of kick. The flavors were really great, sweet corn with a nice spicy, kicky taste, with a hint of cilantro. We really liked it.
4 ears fresh sweet corn, shucked
2 tsp. vegetable oil
1 T fresh lime juice
1 T hot sauce or Tabasco (or Cholula)
1/4 C chopped fresh cilantro
2 tsp. jalapeno, seeded, minced (we omitted this)
1/2 tsp. sugar
salt and pepper to taste
Crumbled queso fresco (a Mexican cheese, could probably go with Pepper Jack or Monterrey Jack, but we also omitted this step too)
Preheat grill to medium.
Coat corn with oil and grill until lightly charred, turning frequently, 10-15 minutes.
Whisk lime juice, hot sauce, cilantro, jalapeno, sugar, salt, and pepper together in a bowl while corn grills. Allow corn to cool slightly, then slice kernels off cob and toss in dressing to coat. Garnish with cheese.
Makes 2 cups.
Thursday, June 12, 2008
Buttermilk Pie
My aunt gave me this recipe and said she kind of combined 2 and got this one. So the directions aren't exactly specific but if I can make it and have it turn out, then I'm sure you all will do just fine with it.
Ingredients:
2 3/4 cup sugar
1/2 cup butter softened at room temp.
1/3-1/2 cup flour depending on how eggy you like it. More flour, a little less eggy.
1/4 ts. salt
3 eggs
1 cup buttermilk
1 ts. vanilla (I put a little more because I love vanilla so much)
1 Tb. fresh lemon juice
This recipe is enough to fill one deep dish pie crust (frozen), but doesn't quite fill 2 regular pie crusts, so if doing 2, double the recipe.
In large bowl cream sugar and butter. Beat in flour and salt. Blend in eggs. Stir in buttermilk, vanilla, and lemon juice and pour into pie shells.
Put in 400 degree oven for 15 minutes
Then lower temp. to 325 degrees and bake for an additional 45 minutes or until set.
Ingredients:
2 3/4 cup sugar
1/2 cup butter softened at room temp.
1/3-1/2 cup flour depending on how eggy you like it. More flour, a little less eggy.
1/4 ts. salt
3 eggs
1 cup buttermilk
1 ts. vanilla (I put a little more because I love vanilla so much)
1 Tb. fresh lemon juice
This recipe is enough to fill one deep dish pie crust (frozen), but doesn't quite fill 2 regular pie crusts, so if doing 2, double the recipe.
In large bowl cream sugar and butter. Beat in flour and salt. Blend in eggs. Stir in buttermilk, vanilla, and lemon juice and pour into pie shells.
Put in 400 degree oven for 15 minutes
Then lower temp. to 325 degrees and bake for an additional 45 minutes or until set.
Wednesday, May 28, 2008
Chicken Satay Stir-Fry with Orange Scented Jasmine Rice
So darn good! (Thanks Rachael Ray)
3 3/4 cups water
2 oranges, zested
2 cups jasmine rice, rinsed
2 tablespoons canola or safflower oil, 2 turns of the pan
1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces
3 cloves garlic, crushed
1 medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered and sliced
1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks
6 scallions, cut on an angle into 2 inch pieces
1 cup snow peas, a couple of handfuls
Satay sauce:
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy, Tamari
3 tablespoons honey
1-inch ginger root, peeled and minced
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced
Garnish:
2 ounces (1/4 cup) chopped peanuts or nut topping, available on the baking aisle
2 to 3 tablespoons chopped cilantro leaves or flat-leaf parsley, for garnish
2 to 3 tablespoons chopped fresh basil leaves
Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.
For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil. Serve jasmine rice in a separate dish with an ice cream scoop to serve the rice with -- it makes perfect, pretty, round portions of rice on the dinner plates.
3 3/4 cups water
2 oranges, zested
2 cups jasmine rice, rinsed
2 tablespoons canola or safflower oil, 2 turns of the pan
1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces
3 cloves garlic, crushed
1 medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered and sliced
1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks
6 scallions, cut on an angle into 2 inch pieces
1 cup snow peas, a couple of handfuls
Satay sauce:
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy, Tamari
3 tablespoons honey
1-inch ginger root, peeled and minced
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced
Garnish:
2 ounces (1/4 cup) chopped peanuts or nut topping, available on the baking aisle
2 to 3 tablespoons chopped cilantro leaves or flat-leaf parsley, for garnish
2 to 3 tablespoons chopped fresh basil leaves
Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.
For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil. Serve jasmine rice in a separate dish with an ice cream scoop to serve the rice with -- it makes perfect, pretty, round portions of rice on the dinner plates.
Wednesday, May 21, 2008
Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous
I made this last night and if you like Bombay House, this was every bit as good as one of their dishes. Although Rachael Ray continually states that she had no formal cooking training, I'm beginning to think she is one of the better chefs on that network. I have loved everything I have made of hers. If you like Thai food, try this. It's excellent
Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous
Recipe courtesy Rachael Ray, 2007
See this recipe on air Wednesday May. 21 at 6:00 PM ET/PT.
Show: 30 Minute Meals
Episode: Thai Thai Again
2 tablespoons vegetable or other light oil, eyeball it
1 1/2 pounds large shrimp, peeled and deveined with tails removed
6 ounces, about 1/3 pound, shiitake mushrooms, stemmed and thinly sliced
3 cloves garlic, grated or finely chopped
1-inch ginger root, peeled and grated or finely chopped
4 scallions, chopped into 1-inch pieces, whites and greens
Salt and pepper
2 tablespoons mild or hot red curry paste
2 roasted red peppers, sliced
1 cup "light" or unsweetened coconut milk
1 cup frozen peas
1 1/2 cups chicken stock
1 tablespoon butter
1 lime, zested and juiced
1 1/2 cups couscous
1 cup shredded fresh basil leaves
2 cups chopped iceberg lettuce, 1/2 small head
1/2 cup chopped peanuts, for garnish
Heat a couple of tablespoons of vegetable oil over high heat. Add shrimp and toss 2 minutes then add the mushrooms, garlic, ginger, scallions, salt and pepper and cook 3 to 4 minutes more tossing constantly. Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low. Simmer a few minutes then stir in peas to heat through.
In a sauce pot bring chicken stock, butter and the lime zest to a boil. Add couscous and stir. Turn off heat, cover pot and let stand. Add basil and the lime juice to the pot and fluff with a fork.
Serve couscous topped with a layer of chopped lettuce then a few ladles of red curry shrim.p. Garnish with chopped peanuts
Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous
Recipe courtesy Rachael Ray, 2007
See this recipe on air Wednesday May. 21 at 6:00 PM ET/PT.
Show: 30 Minute Meals
Episode: Thai Thai Again
2 tablespoons vegetable or other light oil, eyeball it
1 1/2 pounds large shrimp, peeled and deveined with tails removed
6 ounces, about 1/3 pound, shiitake mushrooms, stemmed and thinly sliced
3 cloves garlic, grated or finely chopped
1-inch ginger root, peeled and grated or finely chopped
4 scallions, chopped into 1-inch pieces, whites and greens
Salt and pepper
2 tablespoons mild or hot red curry paste
2 roasted red peppers, sliced
1 cup "light" or unsweetened coconut milk
1 cup frozen peas
1 1/2 cups chicken stock
1 tablespoon butter
1 lime, zested and juiced
1 1/2 cups couscous
1 cup shredded fresh basil leaves
2 cups chopped iceberg lettuce, 1/2 small head
1/2 cup chopped peanuts, for garnish
Heat a couple of tablespoons of vegetable oil over high heat. Add shrimp and toss 2 minutes then add the mushrooms, garlic, ginger, scallions, salt and pepper and cook 3 to 4 minutes more tossing constantly. Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low. Simmer a few minutes then stir in peas to heat through.
In a sauce pot bring chicken stock, butter and the lime zest to a boil. Add couscous and stir. Turn off heat, cover pot and let stand. Add basil and the lime juice to the pot and fluff with a fork.
Serve couscous topped with a layer of chopped lettuce then a few ladles of red curry shrim.p. Garnish with chopped peanuts
Monday, April 21, 2008
Chocolate Waffle Stompers
In celebration of starting to feel closer to being done with school, I am taking some time to get back into recipe posts. This recipe is one that I promised to give Adair, but forgot about, and am now just getting back to. Basically it's really great chocolate waffles, that are really almost like eating brownies in waffle form. And yes, the batter is pretty thick. I got this recipe from a class at Ace Hardware, and someone said that they've made them with some mint or peppermint flavor in the frosting and that it was very good that way, too. Or have them with peppermint ice cream. They're not too hard to make, either. The teacher of the class used a Belgian waffle maker, but regular works, too, just make sure you spray or butter the waffle maker so they don't stick. Another note on the batter, because it is thick, you have to drop some batter in each square of the waffle iron and kind of spread it a bit. I'm labeling this as a dessert, though I suppose if you wanted it could be a really intense breakfast. And so without further ado:
Chocolate Waffle Stompers
3 squares unsweetened chocolate (3 oz.)
1 Cup butter
4 eggs
1 1/2 Cups sugar
2 Cups flour
1/2 tsp salt
1 tsp vanilla
1 Cup nuts (such as pecans), optional
Melt chocolate and butter together. In a bowl beat eggs and sugar. Add flour, salt, vanilla, and nuts if using. Blend well. Pour chocolate mixture into egg mixture and blend together. Drop batter in each waffle square heated to medium (not entirely sure what that means, I don't really pay attention to that part of the directions, I say 'til the waffle iron is ready) and bake/cook 1-2 minutes. Make one to test it first, see how it works with your waffle iron. Frost while warm.
Frosting
1 square (1 oz) unsweetened chocolate
1 tsp butter
1/3 Cup milk
1/2 Cup sugar
1 1/2 to 2 Cups powdered sugar (to desired consistency)
Melt first 4 ingredients together. Add powdered sugar and beat until smooth. Then drizzle or spread over waffles.
Chocolate Waffle Stompers
3 squares unsweetened chocolate (3 oz.)
1 Cup butter
4 eggs
1 1/2 Cups sugar
2 Cups flour
1/2 tsp salt
1 tsp vanilla
1 Cup nuts (such as pecans), optional
Melt chocolate and butter together. In a bowl beat eggs and sugar. Add flour, salt, vanilla, and nuts if using. Blend well. Pour chocolate mixture into egg mixture and blend together. Drop batter in each waffle square heated to medium (not entirely sure what that means, I don't really pay attention to that part of the directions, I say 'til the waffle iron is ready) and bake/cook 1-2 minutes. Make one to test it first, see how it works with your waffle iron. Frost while warm.
Frosting
1 square (1 oz) unsweetened chocolate
1 tsp butter
1/3 Cup milk
1/2 Cup sugar
1 1/2 to 2 Cups powdered sugar (to desired consistency)
Melt first 4 ingredients together. Add powdered sugar and beat until smooth. Then drizzle or spread over waffles.
Thursday, April 3, 2008
Emily's Baby Shower Salad
This is one of my favorite salads. The dressing is so good. This actually comes from my good friend Liz and it is one of their family favorites. Thanks for sharing. I can never find sweet hungarian paprika, so the regular is just fine and really hard to tell the difference.
Emily’s Baby Shower Salad
Dressing:
1/3 cup seasoned rice vinegar
¼ cup honey
1 Tablespoon fresh lemon juice
1 Tablespoon finely chopped onion
1 teaspoon sweet Hungarian paprika
1 teaspoon celery seed
dash of salt and pepper
3/4 cup oil
mix in blender
Salad:
16 oz bag of bow tie pasta (cook to package instructions)
1 package of summer salad mixture from Costco or 2 bags of mixed greens from your regular grocery store
1 cup grapes (cut in half)
1 bunch green onions (finely chopped)
1/2 cup toasted pinenuts
1/2cup grated asiago cheese
Mix salad ingredients together and pour dressing over it just before you are ready to eat
Add chicken if you want to use it as the main dish.
Emily’s Baby Shower Salad
Dressing:
1/3 cup seasoned rice vinegar
¼ cup honey
1 Tablespoon fresh lemon juice
1 Tablespoon finely chopped onion
1 teaspoon sweet Hungarian paprika
1 teaspoon celery seed
dash of salt and pepper
3/4 cup oil
mix in blender
Salad:
16 oz bag of bow tie pasta (cook to package instructions)
1 package of summer salad mixture from Costco or 2 bags of mixed greens from your regular grocery store
1 cup grapes (cut in half)
1 bunch green onions (finely chopped)
1/2 cup toasted pinenuts
1/2cup grated asiago cheese
Mix salad ingredients together and pour dressing over it just before you are ready to eat
Add chicken if you want to use it as the main dish.
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