Category Archives: Quick & Easy

Roasted Corn off the Cob Salsa

Greetings from St. Louis! And no, I am not blogging while on vacation. The rumors are true. I apologize for the lack of posts the past couple of months, but my family and I have been busy packing up and shipping down south to the St. Louis area. My husband is taking on a one-year stint down here, so we are another stop on our ‘tour of the midwest’ marriage. We aren’t sure where life will lead us after this but we are ready to explore all things from the heartland and enjoy some warmer temps while we are at it. I’m not ready to give up my cheese and sausage just yet, but am excited to explore the culinary nuances down here on the Mississippi. While I plan to bring you some local delicacies – toasted ravioli anyone? – today I am focusing on corn.

We are actually living on the Southern Illinois side of St. Louis. While we are still in a heavily populated area, it is the most “rural” place this city girl/suburbanite has ever lived. Many of you small town, farm folks would probably laugh at me if you saw what I was talking about. In any case, today, instead if BBQ Pork Steaks or Gooey Butter Cake, I am bringing you a recipe with fresh corn. Why? Because this is what my backyard looks like.

Corn Field Backyard

No, I didn’t pick this corn from the field, but did buy it local and it is delicious. Taking the time to cut a little corn off the cob is well worth the few extra minutes. This Roasted Corn off the Cob Salsa is a great topper for tacos, fish or chicken or is great for dipping or just eating by the spoonful. And with this handy little tip for cutting the corn, life has never been easier.

Cutting Corn on bundt pan

Simply place the ear of corn at the top of a bundt pan and slide downward. The kernels will fall into the pan below, instead of exploding all over your counter!

 

Roasted Corn off the Cob Salsa

Roasted Corn off the Cob Salsa
Makes approx. 2 Cups

3 ears corn, shucked and kernels cut off
1/3 C chopped green pepper
2 scallions, chopped
1/4 C chopped avocado
1 TBSP olive oil
1/2 tsp cumin
sea salt
fresh ground pepper

In a cast iron skillet, heat olive oil. Add corn. Spread evenly, sprinkle with cumin and roast for 8-10 minutes, until corn is a nice golden color. Remove from heat and place in bowl. Mix with green pepper, scallions, avocado and add sea salt and pepper to taste.

Roasted Corn Salsa

 

I hope you enjoy and I look forward to bringing you some fresh, new recipes and ideas!

It’s Summer Soiree over at the Food Network! Check out these other great fresh summer corn recipes from friends around the web:

The Lemon Bowl: Corn on the Cob with Lemon Basil
Feed Me Phoebe: Grilled Corn on the Cob with Honey-Basil Butter
The Heritage Cook: Mexican Elote Corn Casserole (Gluten-Free)
The Cultural Dish: New England Seafood Boil
Dishing With Divya: Corn on the Cob with Roasted Garlic Herb Butter
Virtually Homemade: Grilled Corn with Tomato Basil “Butter” (Vegan)
Devour: 4 Cobs, 4 Ways
Daily*Dishin: Quick Thyme Corn Cobbettes
Napa Farmhouse 1885: Farmers Market Salad with Grilled Corn
Red or Green: Grilled Corn on the Cob
Elephants and the Coconut Trees: Buttery Corn on the Cob
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Charred Corn with Bacon, Chiles and Cheese (aka Mexican Street Corn Salad)
Swing Eats: Corn Pasta with Fresh Summer Corn, Tomatoes and Chives
Taste With The Eyes: Grilled Corn, Soy Mirin Glaze and Wasabi Goat Butter
In Jennie’s Kitchen: Corn and Lemon Thyme Ice Cream + Homemade Creamed Corn
FN Dish: Off-the-Chart Corn on the Cob Recipes

stef

8 Comments

Filed under Appetizers, Budget Friendly, Cook, Healthy, Main Dish, Quick & Easy, Sides

Slow Cooked French Dips with Stout Au Jus

A few years ago, the hubs pulled a black bear tag and, lo and behold, came back from his hunt with well over 100 pounds of bear meat. This was the year we were getting married and had just bought a house and funds weren’t exactly free-flowing so I took it as my mission to take his “gift” and make the most of it in free meals (this is what love looks like, people). Some of the things we tried left a bit to be desired (ahem, bear ribs) but others, like this recipe below were pretty fantastic.

This year, another bear ‘showed up’ in my freezer and I was actually quite excited to bust back out the slow cooker and make this version of a hearty French Dip Sandwich. Of course, most people don’t just have bear at their disposal but this would be just as wonderful with a beef roast.
frenchdip2
french dip3
Slow Cooked French Dip Sandwiches with Stout Au Jus
4 lb beef or wild game roast cut
1 can beef consomme
1 can french onion soup
1 bottle stout beer
dash Worcestershire
2 cloves garlic, minced
1 bay leaf
1 sprig fresh rosemary
1 small bunch fresh thyme
cracked black pepper
sliced swiss cheese
French rolls

Place roast in a slow cooker. Pour beef consomme, french onion soup and beer over meat. Add Worcestershire, garlic and cracked pepper. Toss in bay leaf, rosemary and thyme. Slow cook on low for 8-9 hours or on high for 4-5 hours until meat is very tender.

Remove meat from slow cooker and shred or slice thinly, depending on meet you’ve chosen. Place meat on sliced French rolls and top with a slice of swiss cheese. Microwave for about 30 seconds to just melt cheese. Ladle jus from the slow cooker into a small bowl for dipping to serve.
frenchdip1
katie

3 Comments

Filed under Make Ahead Meal, Quick & Easy, sandwich

Easy Pan Cheeseburger Sliders

Unfortunately, polar vortex temperatures are not conducive to outdoor grilling. Unless you are into deep frozen cheeseburgers. I, for one, am not. I recently tried this incredibly easy way to cook up a burger inside with little mess and lots of flavor. By baking the ground beef patty in a rimmed baking pan, you end up spending less time at a grill and more time with your guests.

This is the perfect addition to a Super Bowl spread. I’ve listed the recipe for the most classic of cheeseburgers, but the possibilities with these are endless. Next time I’m thinking BBQ Cheddar or Mushroom Swiss.

Easy Pan Cheeseburger SlidesEasy Pan Cheeseburger Sliders
Makes 10-12 servings

2 lbs ground beef
1/4 C diced yellow onion
2 TBSP worcestershire sauce
1 tsp salt
1/2 cracked black pepper
6 slices, sharp cheddar cheese
small pretzel buns, or other small dinner rolls
Lettuce, ketchup, mustard or other desired condiments

Preheat oven to 400. In a large mixing bowl, mix ground beef, onion, worcestershire sauce, salt and pepper together. Press beef mixture evenly into a rimmed 9×13 baking pan. Using the end of a wooden spoon or other similar utensil, press down, making indents randomly across the meat (as shown in the picture).

Pan Burgers

Place in oven and bake for 20-25 minutes. About halfway through, remove from oven and empty grease. Repeat after 25 minutes. Place cheese slices across the top and place in the oven for 2-3 more minutes to melt cheese.

Using a pizza cutter, cut patty into squares of desired size. Place on buns and serve!

Check out these other Super Bowl friendly sliders!

Jeanette’s Healthy Living: Gluten-Free Maryland Crab Cake Sliders
The Heritage Cook: Italian Sliders with Fried Polenta and Marinara Sauce
Feed Me Phoebe: Thai Chicken Sliders with Sriracha Mayo
Elephants and the Coconut Trees: Shredded Beef Sliders
Devour: Pick Your Slider Stuffing for Super Bowl
Dishin & Dishes: Philly Cheesesteak Sliders
Blue Apron Blog: 5 Tricks to a Great Slider
Weelicious: Mexican Chicken Sliders
Taste With The Eyes: Classic Chicago-Style Polish Sausage Sliders
Virtually Homemade: Meatball Sliders
Napa Farmhouse 1885: Buffalo Sliders with Bacon & Cheddar
Red or Green: Buffalo Chicken Sliders with Bacon & Celery
The Sensitive Epicure: Arepas — The Ultimate Gluten-Free Slider with South American Flair
Domesticate Me: Cheesy Buffalo Chicken Meatball Sliders
Daily*Dishin: Italian Roast Beef-Smoked Almond Creamy Cheesy Sliders
FN Dish: Super Sliders

stef

9 Comments

Filed under Appetizers, Cook, Main Dish, Quick & Easy, Uncategorized

White Chocolate Peanut Butter Reindeer Fudge

If you are looking for an easy treat to get crafty with this Christmas, try this simple white chocolate peanut butter fudge recipe and wrap it in Rudolph! I have a small obsession for Rudolph crafts and treats as seen in my posts of Christmas’ past: Rudolph the Reindeer Treat Bags and Reindeer Peanut Butter Cookies. This year, we were asked to bring something to a cookie exchange for a kid’s holiday party and I thought these would be the perfect addition. They take about ten minutes of prep and cooking, 2 hours of cooling and a little extra time for decorating (which can be done with or without a little one).

reindeer fudge

White Chocolate Peanut Butter Fudge
2 C sugar
1/2 2% milk
1 tsp vanilla
3/4 C creamy peanut butter
1/2 C white chocolate chips

Line a 9 inch glass pie pan with non-stick foil or wax paper. Spray with cooking spray. Set aside.

In a medium saucepan, whisk together sugar and milk. Heat and whisk until dissolved. Bring to a boil and allow to boil for 2-3 minutes, or until mixture becomes thickened. Remove from heat and stir in peanut butter and vanilla until incorporated. Using a rubber spatula, spread mixture into pie pan. Sprinkle white chocolate chips generously over the top, patting down with the spatula. Cover with plastic wrap and refrigerate for two hours.

When chilled, remove foil from pie pan and cut into triangles. One pie pan will make approximately 10-12 triangles, depending on the size.

DSC_0011

To decorate, you will need:
Cellophane bags
Brown pipe cleaners
Self-stick google eyes
Red construction paper
Scissors
Glue

Place triangle fudge into bags. Fit bag tightly over fudge and pull together at the top. Secure with pipe cleaner, twisting to create a seal (you could always place a small rubber band to secure the bag first if you’d like). Fashion pipe cleaners into antlers, bending to your liking. Cut small circle with construction paper. Glue at tip of bag. Stick eyes above. Repeat until complete.

You can also use your favorite brownie or blondie recipe with this wrapping to create the same effect.

Happy Holiday baking!

stef

3 Comments

Filed under Christmas, Kid Friendly, Quick & Easy, Treats

{GIVEAWAY} Dole Chopped Salads & Crispy Tortilla Chicken Chopped Salad

Fall may be in full swing, but that is no reason to ditch your fresh salad recipes. This week, we are giving away the opportunity to try all five of the varieties of Dole’s new chopped salad line, along with a special chopping block.

Dole Chopped Salads

These new mixes are the industry’s first all-natural chopped salad line to include both kits and mixes. And for all of you kale lovers out there…they’ve got that too! Dole offers the five following varieties:

  • Chipotle & Cheddar Chopped Salad Kit
  • Bacon & Bleu Chopped Salad Kit
  • BBQ Ranch Chopped Salad Kit
  • Asian Chopped Salad Blend
  • Summer Garden Chopped Salad Blend

We’ve tried these for ourselves and they are fresh, crispy and a cinch to put together. The kits are great by themselves or with added extras. They keep well in the refrigerator and are great for a quick lunch or weeknight meal.

I used the BBQ Ranch kit to create this Crispy Tortilla Chicken Chopped Salad.

Crispy Tortilla Chicken Chopped Salad

Crispy Tortilla Chicken Chopped Salad
1 lb. boneless, skinless chicken breast tenderloins
1/4 C all-purpose flour
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp chili powder
2 eggs
4-5 C tortilla chips, crushed

Preheat oven to 425. Line baking sheet with non-stick foil.

Mix flour, paprika, cumin and chili powder in a shallow bowl. Set aside. Whisk eggs in a shallow bowl until fully blended. Set aside. Place crushed tortilla chips in a third shallow bowl.

One by one, dip chicken breast tenders into flour, then coat in egg, then cover in tortilla chip crust. Place on baking sheet. Bake at 425 for 18 minutes, flipping halfway.

Add chopped red pepper, cooked frozen corn, 1/2 C shredded sharp cheddar cheese and 1/2 C black beans to the chopped salad mix. Top with chicken. Drizzle with BBQ ranch dressing.

THIS GIVEAWAY IS NOW CLOSED.
To enter our Dole Chopped Salad giveaway, leave us a comment telling us which mix or kit sounds best to you and how you might like to prepare it! Like us on Facebook and leave us a comment letting us know for an extra entry.

Winner will receive five coupons to try all five varieties of the Dole Chopped Salads and a special Dole chopping block.

You must be a resident of the continental United States and 18 years or older to enter. The winner will be picked at random and will be notified via email.

Happy Entering!

theLadies

13 Comments

Filed under Healthy, Product Reviews, Quick & Easy

Carrot Cashew Salad with Feta

This year I’ve had my first successful batch of grown-from-seed carrots consistently popping up in my garden and they have been so fun to dig up and play around with in the kitchen. The multi-colored variety makes salads particularly charming, especially when paired up with fellow garden dwellers of mint and jalapeno.

I had originally found this recipe in a Food Network Magazine but took my own twist on it based on some other flavors I love with carrots. You get a great mix of tangy, sweet, and salty flavors with just enough heat to keep you going back for more. This salad also makes for a yummy and filling leftover lunch when paired with a little leftover grilled meat or a chunk of baguette.
carrots

carrot-salad1

Carrot Cashew Salad with Feta
adapted from Food Network
carrots
2-3 oz crumbled feta
1-2 Tbsp mint
1/3 C + 2 Tbsp lightly salted cashew pieces
1 Tbsp olive oil
1/2 jalapeno, seeded & chopped
3 tablespoons lime juice
1/4 cup water

Slice or shave carrots into very thin pieces and place in a bowl. A vegetable peeler or mandolin can create consistent thickness. Add mint leaves, feta and 2 Tbsp of cashew pieces. Meanwhile, puree cashews in a small food processor with oil and jalapeno. Puree in lime juice and water until almost smooth.  Pour dressing over carrots and toss lightly. Season with salt to taste.

carrot-salad2

katie

1 Comment

Filed under Garden, Quick & Easy, Sides

Easy Herbed Green Beans

In my attempts to broaden my gardening horizons I tried my hand at starting pole beans from seed, lured in by the appeal of an Italian heirloom variety called Trionfo Violetto.  Last year my seedlings got hijacked by some greedy rabbit or squirrel but this year, I have four strong plants. The first round of my purple beans was finally ready this week and they are a thing of beauty. Something about eating richly colored purple beans is just that much sexier than everyday green beans, don’t you think?

purple green-beans

Since my first picking had enough for a little over one serving, I happily snatched up some extra green and yellow beans at the weekend farmer’s market, already imagining the gorgeous Mardi Gras-like mix that would appear on our plates.

This recipe is so simple that it feels like a sham to even call it a recipe but may be my favorite way to eat green beans. The combo of freshly picked beans and bright herbs tastes like “garden” in all the best ways and why mess with that?

multicolored green beans

Herbed Green Beans
serves 2-3 but volume is easily increased
1/2 lb green beans
1/2 Tbsp olive oil
1 1/2 Tbsp fresh herbs (basil, mint, parsley & chives), chopped
freshly cracked black pepper
kosher salt

Wash and trim ends from green beans. Add beans to saute pan and drizzle with olive oil. Saute on medium heat for 5-7 minutes until beans are tender and just beginning to blister. While sautéing, season with salt and pepper. When beans have 1-2 minutes left, add chopped herbs. Serve warm.

green beans with herbs

katie

2 Comments

Filed under Garden, Healthy, Quick & Easy, Sides