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.

 IMG_4864

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.

IMG_4858

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.

IMG_4859

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

IMG_4860

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).

IMG_4861

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

IMG_4863

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

IMG_4865

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love it

Source: Everyday with Rachael Ray magazine

Advertisements

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?

IMG_4658

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.

IMG_4651

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.

IMG_4656

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.

IMG_4654

IMG_4655

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

IMG_4657

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

IMG_4659

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.

IMG_3181

Combine all ingredients in a bowl.

IMG_3166

IMG_3167

Cover and chill.

IMG_3183

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Coastal Living magazine

Tex-Mex Chicken Soup

I’m not sure where you live but where I live, it’s been downright cold.  Friday we got 8 inches of snow and I woke up Saturday morning to the temperature outside being only 5 degrees.  I had plans to go to a football game later that day which meant walking around in layers and layers of clothing.  Those are the kind of days where the cold just permeates you and you can’t escape it.  Even in the comfort of home and my running heater, I was always chilled.  The best way to warm up on days like that is to warm up from the inside.  This Tex-Mex Chicken Soup is a perfect way to beat the cold.

Onion, garlic, red pepper, and jalapeño are sautéed in olive oil until soft and fragrant before being mixed together with vibrant spices of chili powder, cumin and crushed red pepper.  This mixture becomes the basis for this soup which adds precooked rotisserie chicken, corn, broth, tomatoes, and black beans (which I only left out because I thought I had them on hand when I didn’t).  The result is a bold and flavorful tex-mex soup that is a perfect soup to warm your soul.  I wish I would have had the beans to add in but even without them, this was a very satisfying soup.  Plus, there is something very satisfying about having a pot of soup simmering on your stove on a frigid day.  It’s like that little mixture of ingredients not only warms your body, but the scent warms your home too.

DSC04761

The ingredients:

DSC04756

Heat a Dutch oven over medium-high heat. Add oil, onion, and next 3 ingredients; sauté 3 minutes. Add chili powder and next 4 ingredients; sauté 30 seconds.

DSC04759

Add chicken and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 6 minutes.

DSC04760

Top evenly with cilantro and queso. Serve with lime.

DSC04763

Additions:  None

Omissions:

  • Black beans
  • Queso fresco

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

Chicken Stir-Fry with Corn, Pineapple and Red Pepper

If you’ve read my blog for a little while, you might have noticed that I have thing for stir-fries. When I’m trying to eat healthy, my brain goes right to chicken and vegetables.  And since sitting down with a plain plate of baked chicken and steamed veggies doesn’t really get my blood pumpin’, I’m more likely to chop everything up and turn it into some kind of stir-fry.  The thing is: I’m pretty boring when it comes to stir-fries. If it were left to my creativity, I’d make chicken and broccoli stir-fry every time. But that is exactly why I have this blog and why I have so many recipes tucked away waiting to be made.  This Chicken Stir-Fry with Corn, Pineapple and Red Pepper is exactly the type of stir-fry that never would have occurred to me to make on my own.

Chunks of boneless chicken breast are stir-fried with sweet corn, crispy red pepper and tangy pineapple in a flavorful sauce of ginger, cumin and chicken stock. A dash of Sriracha added at the end adds a kick to the whole dish which helps to balance out the natural sweetness of the produce. This stir-fry slightly reminds me of a healthy sweet-and-sour chicken mostly because of the juxtaposition of the sweet and spicy. It never would have occurred to me to mix these vegetable together, let alone paired with pineapple. I’ve never considered throwing together a stir-fry without any green veggies or soy sauce but now I realize that nearly any combination of fruits and vegetables could work together.  Nectarine, asparagus and pea?  Why not? Plum, cauliflower and spinach? Sure!  My mind is officially blown.

DSC04580

The ingredients:

DSC04575

In a large nonstick skillet, heat 1 tablespoon of oil. Add the chicken and stir-fry over moderately high heat for 3 minutes; transfer to a plate.

DSC04576

Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and ginger and cook for 3 minutes. Add the red pepper, cumin and stock, cover and cook over moderately low heat, stirring a few times, for  4 minutes.

DSC04577

Add the corn, pineapple and Sriracha and stir-fry over moderately high heat until hot.

DSC04578

Add the chicken and stir-fry for 1 minute.

DSC04579

Season with salt and pepper; serve.

DSC04581

Additions:  None

Omissions:

  • Red onion

Substitutions:  None

Overall Rating:  Like It

Source:  Food & Wine magazine

Garlic-Lime Grilled Corn

Have you had corn-on-the-cob yet this summer?  What is it about gripping a cob and biting down into the crunchy sweet corn while melted butter dribbles down your face, seeps through your fingers and drips down your arms that just screams summer?  Oh, it’s just so good.  I can’t have a real grill where I live so I have to settle with an indoor grill but it doesn’t matter: grilled corn is just so perfect on a warm day no matter which way it’s grilled.  This Garlic-Lime Grilled Corn is simple and tasty with only a few ingredients.

Fresh sweet corn is grilled until brown and tender before being brushed with a mixture of olive oil, butter and garlic.  A light dusting of lime zest adds yet another fresh twist to these cobs.  There are tons of ways to make your corn-on-the-cob but if you want something that isn’t too out of the ordinary and still celebrates corn’s summery sweetness, you’ll like this.  The lime doesn’t overpower the corn but enhances it.  A sprinkle of salt on top is just icing on the cob.

DSC04541

The ingredients:

DSC04535

Preheat grill to medium-high heat.  Place oil, butter, and garlic in a small microwave-safe bowl. Microwave at HIGH for 30 seconds or until butter melts; set aside.

DSC04536

Coat corn with cooking spray. Arrange corn on grill; grill 10 minutes or until done and lightly browned, turning occasionally.

DSC04538

Remove from grill; brush with butter mixture.

DSC04539

Sprinkle with rind and salt.

DSC04540

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

Baby Potatoes with Tomato-Corn Sauté

Memorial Day weekend is finally here and even though it’s rainy here in the Northeast, I’ll happily take the extra day off to chill out, relax and widdle away the stresses of working life.  While I don’t have any real plans for the weekend, hopefully some of you are getting out there and enjoying yourselves, either at the beach, the park, the lake or wherever it is that you love to go most.  We’re entering the season of grilling and cookouts so for the unofficial start of summer I’m giving you Baby Potatoes with Tomato-Corn Sauté.

Baby potatoes are mixed with olive oil, corn, grape tomatoes and garlic to give you a simple sort-of potato salad that travels well and can be eaten hot or cold.  No mayonnaise means no worrying about taking this dish to an outdoor event and with summer corn and bright tomatoes, what a better dish to kick off the summer.  Topped with fresh cilantro and salty parmesan cheese, these potatoes get the slightest kick from red pepper flake and will be a great addition to any get-together you might be attending this weekend.  Get out, enjoy the weather and have yourselves a fantastic weekend!

DSC04378

The ingredients:

DSC04372

Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.

DSC04373

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn, garlic, salt and red pepper flake to pan; sauté 2 minutes.

DSC04374

Add potatoes and tomatoes to pan; cook 1 minute.

DSC04375

Top with cilantro and cheese.

DSC04379

Additions:  None

Omissions:  None

Substitutions:

  • Crushed garlic

Overall Rating:  Love It

Source:  Cooking Light magazine

%d bloggers like this: