Tag Archives: corn

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.

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The ingredients:

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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.

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

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Top evenly with cilantro and queso. Serve with lime.

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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.

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The ingredients:

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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.

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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.

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

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Add the chicken and stir-fry for 1 minute.

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Season with salt and pepper; serve.

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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.

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The ingredients:

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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.

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

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Remove from grill; brush with butter mixture.

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Sprinkle with rind and salt.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

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