I think The Hubs might be getting a tad annoyed at the number of jars in our fridge right now. We’ve got homemade mustard, tons of pickles, a jar of sweet cherry butter, tomato chutney, home brewed kombucha, and now this corn relish. Ok, I’ll admit I might be a little obsessed, but I’ve been having so much fun! Plus, I have a million cute jars I want to fill so why not right? Continue reading “Sweet and Spicy Corn Relish” »
Football season already?!?! When did that happen? Now that I’m emerging from my fog that was the month of July, I’m realizing that back to school stuff is happening, football is on, and the summer is rapidly drawing to an end. Continue reading “Roasted Corn Cheese Dip” »
My friend Courtney is 7 months pregnant with her first baby. She told us she was pregnant on Christmas eve. Her husband was deployed to Afghanistan on Christmas Day. Since then she’s found and bought a house in Davis, California, interviewed and accepted a job there, completely remodeled the new house kitchen from afar, and is now preparing to pack and move their whole house up there all before her husband gets home and the baby is born. Talk about a lot on your plate for a regular person let alone a first time preggo! Continue reading “Freezer Meals” »
Cinco de Mayo is right around the corner, and while I’ll be celebrating with a bunch of other bloggers at a camp out by Big Bear, perhaps the rest of you are looking for something to make at home. Continue reading “Grilled Veggie Tacos” »
I’m back from my trip down south, and am SWAMPED with work and catching up to do. I’ve tried to look ahead at my schedule to see when I’ll finally get a break, but I realized that’s pretty much not going to happen until…..well, never. First it’s out of town visitors, then Thanksgiving, then holiday party season, then tax season, then spring travels, then SUMMER! Maybe I’ll get to chill out a bit once that rolls around. Until then, I’ll just keep my head down, pretend I’m not mad that it gets dark so early, and drown my sorrows in my favorite food, and the only good thing about winter, soup.
I made this soup for The Hubs and I before we left, and I’m pretty sure its one of my favorite soups of all time. Hubs was crazy about it, and the two of us just gobbled it up and were happy as clams. What is it about soup that makes everything seem ok in the world, even if its just for a moment while you’re eating it? I guess that’s why they call it comfort food.
Tortilla Meatball Soup recipe from Cooking Light
- 2 jalapeño peppers
- 1 red bell pepper
- 2 ears corn on the cob
- 4 (6-inch) corn tortillas, cut into 1/2-inch-thick strips
- Cooking spray
- 3/4 teaspoon kosher salt, divided
- 6 garlic cloves, minced and divided
- 1/3 cup panko (Japanese breadcrumbs)
- 1 pound ground sirloin ***I used ground turkey
- 1 large egg, lightly beaten
- 1 chipotle chile, canned in adobo sauce, minced
- 1 tablespoon olive oil
- 2 cups chopped onion
- 2 cups (3/4-inch) cubed red potatoes
- 1 cup (1/2-inch-thick) slices carrot
- 3 cups fat-free, lower-sodium chicken broth
- 2 cups water
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
- 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
- 1/2 cup chopped fresh cilantro
- 1. Preheat broiler.
- 2. Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside.
- 3. Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.
- 4. Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (about 2 tablespoons each).
- 5. Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly. Add peppers, broth, and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.
You know that maniacal, crazed feeling you have right before you go on vacation? Well, I’m already there, and I’m not leaving for vacation for another week. The beginning of every month is already so busy for me, now add in all the middle month stuff that I’ll miss while I’m away, and combine it with blog planning, cleaning, packing, and trying to get rid of all of the food in our house. I’m trying to stay calm, and follow lists, but at least once each day I have a mini freak out, which is usually calmed by something I call a TV break. I’m fortunate to work at home most days, so whenever work starts to get the best of me, I walk away from my computer, and watch one recorded show on my DVR. My latest “calming” favorites have been The Rachel Zoe Project, and The Real Housewives of Beverly Hills. These shows usually get priorities back in check pretty quickly if you know what I mean.
With crazed vacation planning comes some interesting meals for The Hubs and me. On this particular day, I had just written THIS post about what I still have leftover in terms of my pantry project. Just writing that started the anxiety for the day, and I wound up throwing most of my leftover frozen vegetables into the crock pot with some chicken, chipotle peppers, and my leftover stelline pasta (I love the mini star shape!) I topped it all with some chicken broth, and set it on low while I headed off to work. I told myself I NEEDED to get rid of this extra stuff for my own peace of mind. You know what? It was actually pretty good! The chipotle gave it a nice smoky flavor, and there is no doubt it was healthy. Not to shabby for a spur of the moment, anxiety driven meal!
Today I find myself already wishing it was the weekend and it’s only Wednesday. The washing machine AND our alarm clock broke , I have clients calling me with totally random problems, and I’m super sore from working out yesterday. Sigh. Totally first world problems, I know, but ones that would be less frustrating if I could sleep in then have a cocktail in the afternoon!
There’s still corn aplenty at the grocery stores and farmer’s markets here in San Diego! So cheap too. 4 for $1 at Henry’s! Who said healthy food has to be expensive? I think I’ve proven this month that corn can be so much more than just eaten off the cob. That’s really the whole point of Seasonal Potluck, to share new ways to prepare the same old stuff. This salad is spicy, filling, and is great leftover! (I’ve been eating it for lunch for several days now) I bet it would be awesome mixed with scrambled eggs for breakfast too.
Does anyone know anything about growing corn? I’m thinking of maybe planting a couple of stalks next year, but I don’t want it to take over my yard, and I want it to produce enough corn to enjoy (average of 2-4 ears a week for at least a month). How many stalks would I have to plant to achieve this? Anyone? Anyone?
For my spicy loving Hubs, I grilled up some spicy, pork sausages to pair with this spicy salad. So very summery indeed!
Spicy Grilled Corn Salad with Black Beans and Queso Fresco recipe from Fine Cooking
3 ears fresh corn, husked
1 medium red onion, cut into disks about 1/3 inch thick
1 large red bell pepper
1/2 cup olive oil
Kosher salt and freshly ground black pepper
1 small canned chipotle, seeded and minced, plus 1 Tbs. adobo sauce (from a can of chipotles in adobo)
2 Tbs. cider vinegar
One 15-1/2-oz. can black beans, drained and rinsed
5 oz. queso fresco or feta, crumbled (1 cup)
1/4 cup chopped fresh cilantro
1 Tbs. chopped fresh oregano
Prepare a medium charcoal or gas grill fire. Put the corn, onion, and pepper on a large rimmed baking sheet and brush with 2 Tbs. of the oil. Season with 1 tsp. salt and 1/2 tsp. pepper. Grill the corn and onion, flipping occasionally, until beginning to brown (the onions should still be a little crunchy), 6 to 10 minutes. Transfer to a cutting board to cool slightly. Grill the pepper until charred on all sides, about 12 minutes. Put the pepper in a bowl, cover, and cool slightly.
Meanwhile, in a small bowl, whisk the remaining 6 Tbs. oil, the chipotle and the adobo sauce, vinegar, 1 tsp. salt, and 1/2 tsp. pepper.
Coarsely chop the onion and put it in a large bowl. Cut the corn from the cobs and add to the bowl. Skin, seed, and coarsely chop the pepper; add to the bowl, along with the beans, cheese, cilantro, and oregano.
Rewhisk the dressing, add it to the corn mixture, and toss well. Season to taste with salt and pepper. (The salad may be made up to 1 day ahead. Refrigerate and return to room temperature, adding the fresh herbs just before serving.)
I had some great ideas today in regards to some upcoming blog posts. Once I gather some more information I’ll letcha know what I’ve got going on! I will say I’m very excited about though!
I have a friend, Wills, whose family lives in South Carolina. His parents, Elizabeth and Wayne Phillips, are some of the loveliest people I have ever met. Besides being so darn sweet, they introduced me to frogmore stew. One year, they came to visit and made all of us this delicious, traditional, South Carolina dish. Frogmore stew is really just a bunch of stuff, boiling together in a pot, with a shit ton of Old Bay seasoning. Reasons why this is good:
1. I love Old Bay
2. Minimal prep
3. Set it and forget it!
4. Easy to feed a crowd
5. I love Old Bay
I had a package of andouille sausage in my freezer for a week or so now. I couldn’t really decide what to do with it, but then an idea struck me. Ok, shrimp went on sale at Henry’s and that’s what really sparked my idea. I got the shrimp, and had one ear of corn, a red pepper and a poblano pepper in my fridge that I needed to use. I also had a couple of red potatoes in the pantry. WWEPD?!?! What would Elizabeth Phillips do? She would probably make frogmore stew, but I skewered it and made, what I like to call, frogmore stew on a stick. It obviously not a stew but the flavor was still true to the traditional South Carolina dish! Sure, the peppers and onions are a little variation on the tradition, but I think they really helped this grilled dish come together.
I tried to keep all like items together (in terms of how long each item would take to cook), grilled them all, dumped them in a pan, and mixed them all up with a little bit of olive oil and a TON of Old Bay seasoning. It was spicy, delicious, and quintessentially summer time. Another successful grillable! Holla!
Fall seems to be here, at least for a few days, so I’m finally getting to all the soups I had planned for last week when the weather backfired on me. Starting off the pack is this spicy corn and crab chowder.
Although I’m a summer junkie, I do love this (slightly) cooler weather because I am crazy for soup! Plus, I’m planning to run a half marathon by the end of the year, so this weather makes it a lot easier to run for long periods of time. After I logged 7 miles today, I cozied up in some sweats and put the soup on
Spicy chowder is the best chowder! This one gets it’s spice from a roasted poblano and some cayenne pepper! (of course The Hubs added more hot sauce to his) Overall, a great daylight savings dinner! Now I’m sleepy. Is it time for bed? Nope, only 6:30 pm…….
Are you one of those people who has a home garden and is drowning in zucchini this time of year? Here is a great, easy recipe that incorporates zucchini (feel free to substitute any other summery veg like summer squash or tomatoes) The chicken and vegetable mix is really good on eggs in the morning too if you have any leftovers