Monday, October 29, 2018

Skillet Mexican Street Corn

Hi all!  I am so sorry I have been MIA!   Company in town and then we traveled - just busy doing life. 

The girls were in town recently and we had friends over.  I love to cook ahead of time so I don't spend all day in kitchen when we have guests.  We were going to spend the day at our local pumpkin patch and I wanted something quick to re-heat when we got home. 

I decided on Carnitas.  I got this recipe from my college roomie.  She made it with corn on the cob she that she prepared on the grill... and it was amazing.  I just didn't have that kind of time.  I remembered buying this frozen Fire Roasted Corn from Trader Joe's... and we loved it! It is great to keep on hand.  I brought three bags and decided to just be creative with it. 

I found this great recipe for Skillet Mexican Street Corn over at Simply Healthy Kitchen.  Please visit Susan and follow her recipe.  She actually cut corn off the cob to make this yummy corn. She has amazing pictures and detail!   I would totally do this if I had more time.  I pretty much took her recipe.... seasonings and all... and added to my frozen Trader Joes Fire Roasted Corn.  It was so yummy!  We topped our Carnitas with it. I think it would be amazing on any chicken, fish, shrimp etc.  Some enjoyed in small street-taco size tortillas or layered as nachos. 

I also made Mexican Pinto Beans to enjoy with our Carnitas and our Skillet Mexican Street Corn.  It was a fabulous meal! 

A few other items I made when the girls/guests were visiting....Amazing Pumpkin Bread, Chocolate Chip Oatmeal Caramel BarsHeavenly BrowniesSausage Pinwheels, Easy Overnight Cinnamon Rolls, The Pioneer Woman's Tator Tot Breakfast Casserole, The World's Best Snack Mix, Tomato Basil Soup and Mini Ham & Cheese Sandwiches. You probably see a pattern.... I make almost everything ahead of time!



Also, excuse my pitiful picture.  This was second day re-heated corn and Carnitas.  It was prettier the first day!

Skillet Mexican Street Corn (adapted from Simply Healthy Kitchens)

6 ear of fresh corn, husks removed and kernels cut off the cob (4-5 cups)
      ( I used frozen Trader Joe's Fire Roasted corn)
1 Tbsp oil
2 Tbsp mayonnaise
1/4 cup green onions, thinly sliced
1 jalepeno pepper, seeded and stemmed and finely chopped (optional)
juice of 1 medium lime
2 ounces of Cotija cheese, crumbled (or Queso fresco or feta)
1 tsp chili powder
( I added a little cumin too)
Salt to taste

Heat oil in large skillet over medium high heat.  Add corn and cook without stirring until corn begins to char (about 2-3 minutes) Toss corn and let cook for an additional 2-3 minutes (without stirring).  Give the corn one final toss and repeat cooking 2-3 minutes until corn is charred on all sides.  Turn off heat. 
(Since I was using the frozen Fire Roasted Corn from Trader Joe's, I just heated the corn.... in a little oil...in the skillet on medium heat until warm and turned off the heat)

Add remaining ingredients and stir to incorporate.  Add salt to taste.  Serve immediately. 

Serve over rice, beans, meat, etc.  Garnish with extra Cotija cheese, green onion, cilantro, lime... can even add sour cream, cheese, avocado.  Possibilities are unlimited!

If fresh corn is not available, you can use frozen corn (thawed) or canned corn.... 4-5 cups

Printable Version

Monday, October 1, 2018

Roasted Butternut Squash

I hardly ever cook squash - other than zucchini.  I grew up eating "fried squash".  Also, as I am typing this.... the word SQUASH is just a really weird word to me. 

Anyway, someone at Chris's work has given him several butternut squash and spaghetti Squash for us to enjoy.

Since we roast most veggies, I thought we would roast the butternut squash.  Chris cut it for me.  He cut off the ends and cut it in half.  He scooped out the pulp and seeds and then he carefully cut off the the thick skin and cubed the squash. 

We do so many mini potatoes, sweet potatoes, green beans, etc... I though this was a nice change.




Roasted Butternut Squash

1 large squash, cubed
1 Tsp olive oil
1 tsp of rosemary
1/2 tsp garlic powder
1/4 tsp onion powder
salt and pepper

Preheat oven to 450.  Cut off the ends of the squash, cut it in half, scoop out the pulp and gently cut off the skin of the squash and cube.  (or you may find it easier to "peel" or cut the skin off before you cut it in half - so it isn't too slippery)  Mix the dry seasonings in a small bowl. Place the cubes on a cookie sheet.  Drizzle with olive oil and sprinkle with the dry seasonings.  Roast for about 15 minutes or until tender and has a nice roasted brown edge. 

Tuesday, September 25, 2018

Italian Smashed Potatoes

Hi friends, I am so sorry that I have been MIA!  I have been doing Whole 30 during most of August and September!  If you don't know much about Whole 30, you should totally check it out.  It isn't easy but I highly recommend it! 

During whole 30 in September, we enjoyed a lot of grilled meat and roasted veggies.  Blue Apron has had Whole 30 compliant food for the month of September.  Since it is just Chris and me, we have enjoy Blue Apron meals for several weeks.  If you haven't tried Blue Apron, you should.  We have tried unique foods, unique ways to cook different foods, etc. 

All of that to say, I haven't cooked as much lately.... at least not new recipes. 

We did have an Italian birthday lunch at preschool last week.  I made a yummy Antipasto Salad that was Whole 30 compliant.  Susan made a Whole 30 Zuppa Toscana soup and Barb made these amazing Italian Smashed Potatoes.  Both were fabulous! 

I will make the soup soon, when it gets a little cooler outside.  I made the Italian Smashed Potatoes this weekend - they are fabulous!  They are buttery and and soft and crispy on the edges.  I highly recommend these potatoes!  Barb made two pans of them for 16 teachers and we ate almost every bite!



Italian Smashed Potatoes (adapted from The Whole Cook)

1 1/2  lbs baby yellow potatoes
3 Tbsp olive oil
3 Tbsp ghee (or butter if not doing Whole 30)
1 Tbsp garlic, minced

Italian Seasoning:
     1 tsp garlic powder
     1 tsp dried oregano flakes
     1 tsp dried basil flakes
     1/2 tsp onion powder
     1/2 tsp crushed red pepper
     3/4 tsp salt
     1/2 tsp pepper

Preheat oven to 450.   Mix the Italian seasoning together in a small bowl. Bring a pot of water to boiling and add potatoes.  Allow them to boil 5 - 8 minutes or until potatoes are soft to the touch.  Oil your baking sheet with olive oil to prevent sticking.  After potatoes have boiled and are soft, spread potatoes in an even layer on the oiled baking sheet.  Don't have the potatoes touching each other so they will brown.  Use a potato masher or a fork and gently press down on each potato so they are a bit flattened.  A potato masher works the best as it flattens the potatoes evenly.  Melt the ghee (or butter) in microwave.  Stir in the garlic to the melted ghee.  Pour mixture evenly over the potatoes.  Sprinkle the Italian seasoning all over the potatoes - use it all.  Bake for 20 - 25 minutes or until the potatoes have some browning and are crispy on the edges.  (I check at 15 minutes - all depends on the size of the potatoes).  Remove from oven and serve warm!


Printable Version



Tuesday, August 7, 2018

Shrimp and Tomato Salad

I have been eating healthier this summer.  I have actually been doing Whole 30 for a little over a week.  I am so thankful for the Whole 30 Recipes on Instagram.  They have a guest blogger each week and I have found some amazing people with wonderful recipes and ideas.  If you are on Instagram, you should follow Whole 30 Recipes. 

One of the guest bloggers I found is Mac at Healthy Little Peach.  She has been a guest blogger a few times over at Whole 30 Recipes.  I love her recipes - most are easy and all are so yummy.  I love listening to her talk - great southern accent!

I needed a summer dish to take to a summer cook-out... and doing Whole 30... I wanted something I would enjoy and be excited about.  Mac shared this Shrimp and Tomato Salad on the Whole 30 Recipes Instagram page.  I made it a second time last night - I LOVE IT!  I could eat the whole bowl.  It reminds me a little of a fresh tasting ceviche - but the shrimp is already cooked.  You should visit Healthy Little Peach and on Instagram!




Shrimp and Tomato Salad ( adapted from Whole 30 Recipes and Healthy Little Peach)

2 cups cooked shrimp
1 large cucumber, diced
1/3 cup red onion, chopped
1 avocado, diced ( I used two)
2 cups multi-colored cherry and grape tomatoes, cut into fourths
1 1/2 tsp salt
1/2 tsp garlic, minced
1 tsp pepper
1/4 cup olive oil
3 Tbsp red wine vinegar
juice from 1 lime
juice from 1 lemon
2 Tbsp cilantro, chopped

Chop the cucumber, onion, and slice the tomatoes in fourths.  Cut the shrimp in half; Cut the avocados and remove the pit and cut into large cubes; Transfer all of the veggies and shrimp to a mixing bowl;  Add the seasonings, olive oil, vinegar, juices and cilantro and gently toss to combine.  Child for 1 - 2 hours before serving.