Corn Salsa Recipe

I have always been a fan of good corn salsa.  Here is a recipe for an easy yet really good one.

Corn Salsa

Ingredients

3 cups frozen corn
2 poblano chilies
2 jalapeno chilies
1/2 red onion
1 bunch ciliantro (about 1/3 cup chopped)
2 TBS fresh lime juice (about 2 limes)
zest from 2 limes
salt and pepper

Directions

1. Roast poblano and jalapeno peppers until charred on all sides.  Put in bowl and cover with plastic wrap.
2. Heat skillet on medium until hot.  Put corn in skillet and stir occasionally until roasted and a few kernals are blackened (about 8 min).
3. Remove the skin, seeds and stems from peppers.  Dice peppers.  Dice onion. Chop cilantro.  Place peppers, onion and cilantro in large bowl.  Add corn.
4. Add lime juice and zest to bowl.  Stir.  Add salt and pepper to taste.

Caramelized Onion Potato Bake

This is a great side dish for steak.  We had this yesterday with bbq ribs and it was a hit.  I adapted this recipe from Tyler Florence's Carmelized Onion Potato Tart.

Caramelized Onion Potato Bake

Ingredients


4 potatoes
1 onion
Olive oil
Salt & Pepper
2 tbsp butter



Directions


1. Cut onion in half and slice onion thinly.

2. Put 4 tbsp olive oil in skillet on medium heat. Add onion and cook for 12-15 min until onion is caramelized.

3. Scrub potatoes and slice very thin (using a mandolin slicer helps).

4. Add onion mixture to potatoes and lightly toss together with spatula being careful not to break potatoes. Season with salt and pepper.

5. Add 2 tbsp olive oil to small casserole dish and add potato/onion mixture. Break up butter on top of potatoes. Cover with foil for 30 min. Remove foil and bake for another 20-30 min.

Easy Guacamole

I love to make guacamole.  I used to chop onions, cilantro, peppers, tomatoes, etc.  Call me lazy but I don't do any of that anymore.  I use this easy recipe and acutally like it better this way!

Easy Guacamole

Ingredients

1 ripe avacado
3/4 cup salsa or pico de gallo
salt

Directions

1. Slice avacado in half and remove pit.
2. Gently slice avacado vertically and horizontally while still in skin but not cutting through the skin.
3. Gently remove avacado halves into a bowl and mash.
4. Add salsa and stir.  Add salt to taste.

Fried Rice

This is a basic fried rice recipe that I got from my Hmong friends.  Feel free to make substitutions (different veggies, sausage instead of ham, chopped cilantro, etc).  The oyster sauce is what makes this recipe taste so good.

Fried Rice

Ingredients
6 green onions, chopped
4 eggs
2 cups frozen peas & carrots, rinsed with hot water and drained
½ cup diced ham
2 cloves garlic, minced
4 cups cooked rice, cold
3 tbsp oyster sauce (found in Asian aisle; see picture)
1 tsp soy sauce
3 tbsp oil

Directions

1. Cook rice per directions. Let cool then put in refrigerator for at least 2 hrs, preferably overnight.
2. In a large skillet or wok, add 1 tbsp oil. When hot add eggs, ham and garlic. Scramble. Remove from pan and place in bowl.
3. Return wok to heat and add 2 tbsp oil. When hot add vegetables. Stir fry until cooked but still firm, about 5 min. Add rice. Stir and combine for 2 min. Add egg/ham mixture and chopped green onions.
4. Add soy sauce and oyster sauce. Stir to combine. Taste. Add more sauce to taste. Remove from heat.

Green Bean Cassorole

Who doesn't like green bean cassorole?

 

I made a few tweaks to the standard recipe which I think make it irresistable!

• I saute mushrooms and onions to add to the soup mixture
• I add toasted slivered almonds to the topping for extra crunch and texture

Here's the recipe

 

Ingredients:

 

1 TBS olive oil
1 pkg fresh sliced mushrooms
1/2 onion chopped
2 (10 3/4 oz.) cans CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/4 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
2 cups FRENCH'S® Original or Cheddar French Fried Onions
1/2 cup slivered almonds

*You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.

 

Directions:

1. In a dry skillet, carefully toast slivered almonds over medium-low heat.  After they are fragrant and slightly toasted remove from heat and set aside.
2. Add olive oil to skillet and saute mushrooms and onions until onions start to brown.  Turn off heat.
3. Add soup, milk and pepper to skillet and stir to combine.  Stir in beans and 1 cup French Fried Onions. 
4. Put mixture into a 1 1/2 qt baking dish and bake at 350 degrees until hot. 
5. Stir and add 1 cup onions and slivered onions on top. Bake 5 min. until onions are golden.

Refried Beans

I found a recipe that I liked for refried beans.  I modified it a little.  This is super easy and low in fat.

Refried Beans

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed
• 1 cup low-sodium chicken broth, plus more if needed
• salt and pepper

Directions

Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic, cumin, and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste.

Hummus

I made hummus for the first time.  It was super easy.  It is great with pita bread.  I cut the pita bread into fourths and then pulled apart.  I rubbed the rough side with olive oil and a little salt and then put into a 300 degree oven for 5 minutes.

Hummus

Ingredients

• 2 cups canned garbanzo beans, drained
• 1/2 cup tahini
• 1/4 cup lemon juice
• 1 teaspoon salt
• 4 cloves garlic
• 3 tablespoon olive oil
• 1/2 teaspoon smoked paparika

Directions

1. Place all ingredients in food processor. Blend until smooth. Transfer mixture to a serving bowl.