Tag Archives: corn

Zucchini and Corn Chili

Sure, maybe the end of summer isn’t exactly the best time to be making chili. But when the main ingredients are zucchini and corn, why not make it in the summer when the produce is at it’s best? For someone like me who travels a lot for work, things like soups, stews and chilis are great to make in advance and store in the freezer so that when you come back from a road trip, a great meal cane be heated up in no time. This Zucchini and Corn Chili came together quickly, freezes beautifully, and is packed with healthy flavor.

Zucchini, corn and onion are cooked with chili powder and cumin before being mixed with canned tomatoes, black beans, vegetable stock, and poblano peppers. The peppers give this chili just enough of a kick while the spices provide that perfect chili flavor. The zucchini, corn and black beans make a great hearty combination in this vegetarian chili. When I’m gone for a week and tired from traveling, knowing that my refrigerator is empty, I’ll be happy to have this chili waiting in the freezer so I can relax and wait another day to do grocery shopping.

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Char the poblano peppers either over an open flame on a gas burner or under the broiler. Place in a bowl and cover with plastic wrap until cool enough to handle, about 15 minutes. Peel, seed and dice the chiles.

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Cut the corn off the cobs. Heat a Dutch oven or other large pot over medium-high and add the oil. Add the corn and cook, stirring occasionally, until browned, 2 to 4 minutes.

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Add the zucchini, onion, garlic, chili powder and cumin. Stir until the spices are toasted, about 2 minutes. S

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eason with salt and pepper, then stir in half the beans. In a medium bowl, mash the remaining beans with a fork; stir into the vegetables (this will help thicken the chili).

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Add the stock, tomatoes, honey and peppers. Cover and simmer until the flavors combine, 10 to 15 minutes.

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Stir in the cilantro and lime juice. Serve with your choice of toppings.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love it

Source: Everyday with Rachael Ray magazine

Tamale Chicken Potpies

I’ve got more work travel coming up so I figured I better try to get a post or two in while I can. It’s amazing how quickly time flies when you are traveling. Doesn’t it seem that way when you are on vacation? You want to stop time but it just goes by too fast. Next thing you know, you are back at work. Traveling for work doesn’t always seem to go by so quick but then you wake up one day and all of the sudden realize the summer is almost over. How does this happen? I haven’t had a vacation all summer and I’m dying for some time off. Until then, I’ll just keep making some comfort food like this Tamale Chicken Potpies to help soothe my soul until I can sit by a beach somewhere with a book.

Ground chicken and onion are livened up with some cumin and chile powder before being mixed with some spicy diced tomatoes, tomato sauce, zucchini, and corn. The whole mixture simmers together and is spooned into ramekins (you could make this in one big dish too) where it’s topped with a creamy cornmeal mixture that’s made even better with some cheese. A short trip to the oven gets these little treats golden brown and perfectly bubbly. I love meals like this that are already portion controlled for me. The great thing about this recipe is that the chicken mixture is good enough alone. I had a little bit left over and warmed it up for a quick lunch one day. A perfect little meal. Maybe I can’t jet off to Mexico for some tamales, but I can close my eyes and pretend, right?

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Preheat oven to 400°F. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add chicken; cook 3 minutes, stirring to crumble. Stir in cumin, chili powder, and 1/4 teaspoon salt; cook 1 minute.

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Add zucchini, corn, tomatoes, and tomato sauce; bring to a boil. Reduce heat; simmer 8 minutes, stirring occasionally. Divide chicken mixture evenly among 4 (10-ounce) ramekins coated with cooking spray. Place ramekins on a jelly-roll pan.

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Place remaining 1/4 teaspoon salt, cornmeal, and 1/2 cup water in a medium bowl, stirring to combine. Bring remaining 1 cup water to a boil in a medium saucepan. Gradually add cornmeal mixture to pan; cook 3 minutes or until thickened, stirring frequently. Stir in 2 ounces cheese.

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Divide cornmeal mixture evenly among ramekins. Sprinkle evenly with remaining 1 ounce cheese.

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Bake at 400°F for 15 minutes or until light golden brown.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Corn-and-Black Bean Salsa

Got a last minute invite to watch the Superbowl somewhere and don’t want to show up empty handed? Well, I’ve got a really quick, hearty and tasty salsa that can be made in a few minutes with only a few ingredients. If you are someone like me who generally has canned food stocked away, this Corn-and-Black Bean Salsa will be a lifesaver when you need a quick dish or have a last minute guest to feed.

Canned corn and black beans are mixed with canned tomatoes (flavored with lime and cilantro), scallions, cumin, olive oil, and lime juice. This chunky salsa is fantastic with chips as a snack or as an addition to some chicken or in a healthy salad. And because everything goes in one bowl and can be made quickly, there is little time needed to throw this together and very little clean up. Sure, everyone can go to the store and buy some tomato-based salsa (“from New York City?!”) but you know this salsa is so much better.

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Combine all ingredients in a bowl.

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Cover and chill.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Coastal Living magazine

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