Tag: corn

Recipes, Sides, Vegetables

Corn and Black Bean Salad

Sarah

Like many other parts of the country, this summer has been hot. From Facebook status updates to blog posts, I’ve been reminded almost daily how people simply don’t like to cook when it’s hot. It makes sense since an oven can heat up a house pretty quickly, especially if a/c isn’t your thing, and because some people lose their appetite in the heat. Well, neither of those things are really me.

I definitely like to eat at all times [and so does Ben], and I’m just not a “windows open” kinda girl [Ben is… a “windows open” kinda guy–not girl]. Maybe that will change one day when we move from an apartment to a house [started typing “hotel” there… uhh, that’s not in the plans, though my family did once live in a hotel for two weeks in between selling our old house and buying the new one… I was 8 and had fun]… since apartments have apartment size electricity bills and houses have house sized bills. But for now, I will luxuriate in our air conditioned apartment and use the oven whenever I please.

That does NOT mean though that I can’t enjoy cold dishes like this Corn and Black Bean Salad for a light meal or hearty side dish. No siree. I know that there are many version of such dishes, and this is one that my mom recently introduced me to that I have fallen in love with. The simple dressing of oil and vinegar spiked with lime and paprika really makes the dish, since the tang is the perfect pairing for the sweetness of the corn, black beans, and peppers, as well as the spiciness of the [optional] jalapeno.

I could literally eat this salad all day long… and Ben could too since there’s no onions for him to pick out! Perfection in a bowl, I say. 🙂

Corn and Black Bean Salad [from Coastal Living, July 2005]
click to print

Ingredients:

  • 1/3 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 1/2 tablespoon lime juice
  • 1 teaspoon paprika
  • 2 15 ounce cans black beans, rinsed and drained
  • 2 cups frozen whole corn, thawed
  • 1 large red or orange bell pepper, chopped
  • 2 small jalapeno peppers, minced and deseeded [optional]
  • 1/3 cup fresh cilantro, chopped
  • 1/2 teaspoon pepper
Directions:

Whisk together olive oil, vinegar, lime juice, and paprika in a large bowl. Add beans, corn, and peppers; toss well to coat. Finally, add cilantro and pepper and gently mix to incorporate.

Time: 10 minutes.

Yield: 6 cups.

Pasta, Recipes, Sides

BBQ Ranch Pasta Salad

Sarah

So… high school lunch. While most people I know have horror stories of inedible cafeteria food or exciting tales of sneaking off school property to go out for lunch during their high school years, I was fortunate enough to have an open campus… and an entire hour for lunch. It was pretty sweet, I do admit. My lunch hour as a high school student typically were spent one of three ways: 1) going out to lunch with friends, 2) eating a packed lunch at school to attend one of my many extracurricular activity meetings, or 3) going home. Even though I had great friends and thoroughly enjoyed being an involved high school student, as soon as I got my driver’s license and a car, I absolutely adored going home for lunch. It was bit of relaxing bliss during a busy school day. By graduation day [9 years ago…yikes!] I had my routine perfected down to the minute how I would rush through the hallways to get to the parking lot and beat the underclassmen [walking] crowd to my car, quickly making the sometimes tricksy left turn in order to have smooth sailing home… and subsequently, maximum time to heat up leftovers or make a tasty hot lunch at home.

There were many quick meals I made during those high school days–scrambled eggs, grilled cheese, Ramen noodles… you know, the good stuff. These meals had to be quick so I could get back to school on time, but also so I could watch as much of my Mad About You reruns as possible. Oh, and if it was a rerun I’d seen a zillion times, I’d turn on TLC [A Wedding Story=LOVE]. Or some dating game that I now forget the name of. Quality TV at lunch makes for a great day, folks.

But you know what makes for an even better day? A quality lunch, made while watching said reruns on the small kitchen TV, instead of on the comfy family room couch. And as a 17 year old, my idea of the most high quality at-home lunch was…. BBQ Ranch Pasta Salad! And not the version you’re seeing here. That version is almost embarrassing to admit to, because it was pasta + alot of ranch dressing + a little BBQ sauce + some zesty Southwest Mrs. Dash-esque spice blend. That’s it. No veggies, no cheese, no meat, no nothing. It was darn tasty though! In a moment of high school reminiscing last week, I set out to recreate that lunch… in adult style, of course.

This version of BBQ Ranch Pasta Salad brings the old school up to date. Rotini noodles, cooked to al dente perfection are still bathed in a luscious ranch/BBQ sauce blend… but the noodles are whole wheat, and the sauce isn’t quite as thick or overwhelming. A thinner sauce means more room for veggies… and this pasta salad is hearty enough for plenty of raw tomatoes, peppers, corn, and onions. Adding some black beans makes the salad truly hearty enough for a meal, unlike the old pasta salad of days gone by. And my good friend Mrs. Dash? Sorry to say but she has been replaced with not one, not two, not three, but NINE herbs and spices, including three types of pepper. It definitely has a kick to it, but the ranch and lime juice cool it down considerably, so don’t worry about the spice factor.

Absolutely glorious, no?

This isn’t a lunch I would have made during my high school days, but it’s so quick to throw together that I sure could have. And you can too… it’s great hot when first made, but it’s also fabulous chilled. I’ve been enjoying it for lunch over the past week, but I’m sure it’d be the perfect addition to your 4th of July BBQ, so I hope you enjoy!

What were your high school lunches like?

BBQ Ranch Pasta Salad [a TPC original]
click to print

Ingredients:

  • 8 ounces whole wheat rotini
  • 3/4 cup black beans
  • 1 ear corn, kernels sliced off
  • 1 roma tomato, diced
  • 1 stalk celery, diced
  • 1/2 red bell pepper, diced
  • 1/3 cup ranch
  • 1/4 cup barbecue sauce [I ❤ Sweet Baby Ray’s]
  • 1/2 tablespoon lime juice
  • 1 tablespoon fresh basil, chopped [or 1 teaspoon dried]
  • 1 tablespoon fresh pineapple sage, chopped [can use regular sage; 1 teaspoon dried]
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon cracked black pepper
  • pinch cayenne pepper
  • pinch crushed red pepper

Directions:

Prepare pasta according to package directions.

Meanwhile, combine corn, tomato, celery, and red bell pepper in a large bowl. In a small bowl, whisk together ranch, barbecue sauce, lime juice, basil, sage, garlic, oregano chili powder, parsley, and peppers. After pasta is ready, add to bowl with vegetables, pour on dressing, and toss to combine.

Enjoy warm, or cover and refrigerate for two hours before serving. Refrigerate for up to one week.

Time: 20 minutes.

Yield: 8 servings.

Linked up on Life as Mom’s Ultimate Recipe Swap: Summer Salads.
Main Dishes, Pasta, Recipes

SRC: Mexican Chicken Alfredo

Sarah

Good news! The Secret Recipe Club is back! We took a break in January, but are now back in action. If you’ve missed my other SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog. It’s a fun way to find new blogs and be stretched to try new recipes, cooking styles, etc. Then, everyone posts about their assigned blog on the same day. It’s so fun–if you have a blog, definitely check it out and consider joining.

This month I was assigned Raina’s blog, Connor’s Cooking. Raina is a busy mom of four, but she still manages to find time to blog multiple times per week about the recipes her family loves. So impressive! Her kids seem like very adventurous eaters–I don’t know many kids who would eat Stuffed Pepper Soup or Cajun Shrimp Skewers. Everything on her blog sounded amazingly delicious and not all stereotypical kid food [though some kid food is excellent!]. After perusing her blog, I could hardly decide what to make–everything sounded so good. So, I left the choice up to Ben and he decided on Mexican Chicken Alfredo.

My kind of comfort food. Spicy chicken and an easy, creamy alfredo sauce tossed with tender noodles, salsa, and corn. What’s not to love? Plus, it was easy to mix everything up in a big skillet on the stove and pour into a casserole dish for baking. #sogoodBest decision ever. Yes!

Think spicy chicken in a creamy Alfredo sauce tossed with tender noodles, salsa, and corn. What’s not to love? Plus, it was easy to mix everything up in a big skillet on the stove and pour into a casserole dish for baking. My kinda comfort food, for sure. 🙂 I didn’t make a lot of changes to the original recipe, but did use homemade taco seasoning and homemade Alfredo sauce, both of which I highly recommend if you have time. If not–no worries. It was the weekend, and I was feeling ambitious. But don’t be afraid–the ambition part is more time-related than anything. The Alfredo sauce isn’t something to be intimidated about–it’s really quite simple, and lends itself well to Raina’s Mexican Chicken Alfredo miracle. This recipe is definitely a keeper! Thanks, Raina!

My kind of comfort food. Spicy chicken and an easy, creamy alfredo sauce tossed with tender noodles, salsa, and corn. What’s not to love? Plus, it was easy to mix everything up in a big skillet on the stove and pour into a casserole dish for baking. #sogood

Mexican Chicken Alfredo

  • Servings: 10-12
  • Print

from Connor’s Cooking, Alfredo sauce from Mel’s Kitchen Cafe

Ingredients:

  • 16 ounces spiral pasta [I used rotini]
  • 4 tablespoons butter
  • 6 cloves garlic, minced
  • 8 ounces cream cheese [regular or low-fat], softened and cut into 12 pieces
  • 2 1/4 cups skim milk, divided
  • 2 cups parmesan cheese, divided
  • 1 1/4 teaspoons freshly ground black pepper, divided
  • 1 tablespoon canola oil
  • 1 pound boneless, skinless chicken breast, cut into 1 inch cubes [original called for 2 pounds, but 1 was enough–2 wouldn’t have fit in the pan]
  • 1 medium onion, chopped
  • 4 tablespoons taco seasoning, divided [I made my own from Mel’s Kitchen Cafe]
  • 1 cup medium salsa
  • 1 cup frozen corn

Directions:

Begin by bringing a large pot of salted water to boil and preheating the oven to 350 degrees. Next, begin on Alfredo sauce.

Melt butter in a medium pot over medium heat. Add garlic and cook, stirring constantly, for about 2 minutes. Add cream cheese piece by piece, stirring until smooth between additions. Mixture may appear curdled, but keep stirring. After about 3 minutes, you’ll be rewarded with a smooth paste. Next, slowly add a total of 2 cups milk in 1/4 cup increments. Make sure the milk is fully incorporated before adding the next 1/4 cup. Then, stir in 1 cup parmesan cheese and 1 teaspoon pepper, mixing until cheese completely melts. Cook for an additional 2-3 minutes to thicken, then cover and remove from heat.

By now, the pasta water should be boiling, so add pasta and cook according to package directions. While the pasta is cooking, begin on the chicken.

Heat oil in large skillet over medium heat. Add chicken, onion, remaining 1/4 teaspoon pepper, and 2 tablespoons taco seasoning to the pan, stir, and cook until chicken is no longer pink. Then, pour in Alfredo sauce [if it’s homemade, give it a good stir first] and bring to a boil. Add remaining 1/4 cup milk, remaining 1 cup parmesan cheese, remaining 2 tablespoons taco seasoning, salsa, and corn. Mix well, then pour into an ungreased 9×13 inch baking pan.

Drain pasta and fold into chicken mixture. Bake for 25-30 minutes or until bubbly. I baked mine uncovered but just noticed the original said to cover it. Works either way! Serve and enjoy. 🙂

 

Notes: If not using homemade Alfredo sauce, substitute 30-32 ounces prepared Alfredo sauce. Original recipe also suggests dividing meal in half; baking one now and freezing one portion in a 8×8 inch pan for up to 3 months. To use frozen casserole: thaw in fridge overnight, then remove to counter top for 30 minutes prior to baking. Cover and bake at 350 for 50-60 minutes.

Click on over to check out other posts from today’s reveal of the SRC. Have a great day!

Chicken, Main Dishes, Recipes

Lime Chicken Rice Bake

Sarah

Maybe it’s because I’m from Indiana, maybe it’s because I’m sorta lazy and am not always the biggest fan of making a main dish and several sides to complete a meal, but the truth is… I’m a big fan of casseroles and other one-dish meals. Not the kind with random cream-of …. soups or mystery meat or canned vegetables drowning in salt water. But the kind with fresh ingredients and tons of flavor from herbs and spices. Like this Lime Chicken Rice Bake that I created on a whim one night when I was trying to use up some leftover rice and black beans.

The punch of flavor in this dish comes from limes and chipotle peppers in adobe sauce, which I keep in a small container in my freezer. An unexpected ingredient–pumpkin–gives this dish a bit of creaminess without adding tons of fat and calories. We enjoyed this for dinner several times on it’s own and also remade into nachos another night. Any way you serve it, Lime Chicken Rice Bake is a warm, comforting dish that is healthy, sure to please, and will certainly make you rethink your opinion of casseroles for good!

Lime Chicken Rice Bake
click to print

Ingredients:

  • 2 cups cooked brown rice
  • 1 3/4 cup black beans/15 ounce can, rinsed and drained
  • 15 ounce can diced tomatoes, rinsed and drained
  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups shredded chicken
  • 1/2 cup frozen corn
  • 1 cup shredded Monterey Jack cheese, divided
  • 2 chipotle peppers in adobe sauce, chopped and 1-2 tablespoon adobe sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 2 tablespoons lime juice
  • 1/2 cup skim milk
  • 1 tablespoon lime balm, chopped [or zest of 1 lime]

Directions:

Preheat oven to 400 degrees. Spray a 9×13 casserole dish with cooking spay. In a large bowl, stir together rice, beans, tomatoes, pumpkin, chicken, corn, and 1/2 cup cheese. In a smaller bowl, whisk together chipotle peppers and adobe sauce, garlic, oregano, lime juice, milk, and lime balm/zest. Stir this mixture into the rice mixture then spread into casserole dish. Bake for 20 minutes or until hot. Then remove from oven and top with last 1/2 cup of cheese. Return to oven and cook for 3-5 minutes until cheese is melted.

Time: 35 minutes [10 minutes active].

Yield: 8 servings.

Main Dishes, Recipes, Salads

Corn Cake Salad

Sarah

So, in addition to my Farmer’s Market finds that helped create this fantastic lunch, I also gathered some extra veggies to help create the salad of my summer. The one, the only, the colorful, the complex… Corn Cake Salad!

I mean serrrrriously, people. Can you just see why this is the salad of the summer? Let me just count the reasons.

  1. Tons of veggies… check.
  2. Juicy peaches for sweetness… check.
  3. Lime juice for kick… check.
  4. Fried, slightly spicy corn cake for a delicious awesome topping… check.
  5. Avocado and tomato relish for pizzazz… check.

What more can a girl ask for?

Maybe a dessert other than six year old candy from study abroad that she can’t bear to eat, throw away, or deal with in any other way except storing in the pantry in the same bag she received from the store that said candy was purchased at… in Cameroon… in 2005.

Umm, yes. I’m weird. And I ate some, in case you were wondering. So did Ben. Afterwards, it went right back into the pantry. Sugar doesn’t rot, does it? Fortunately, the making of this salad does not require prior discovery and/or consumption of six year old foreign candy. But it does require quickness as the end of the season of  summer sweet corn is rapidly approaching. So what are you waiting for? Pumpkin will still be here next week!

Corn Cake Salad [from Annie’s Eats]
printable version

Ingredients:

for corn cakes

  • 3 large ears of corn, shucked
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup onion, finely diced
  • 1/4 cup thinly sliced fresh basil
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • salt and freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 2 tablespoons milk [or buttermilk]
  • 2 tablespoons unsalted butter, melted
  • canola oil

for relish

  • 1 large tomato, chopped
  • 1 tablespoon fresh basil, chopped
  • pinch garlic powder
  • juice of half a lime
  • 1 avocado, diced
  • salt and freshly ground black pepper

for salad

  • mixed baby greens
  • 1 peach, pitted and sliced thin
  • 1 carrot, shaved
  • 2 roma tomatoes, chopped
  • 1 small green bell pepper, diced
  • juice of half a lime

Directions:

Place 2 cups of corn kernels in a food processor and pulse several times to render the corn chunky but still pureed. Transfer the corn to a bowl with the remaining kernels, then stir in flour, cornmeal, onion, basil, baking powder, and baking soda. Season with salt and pepper, then gently mix in eggs, milk, and butter.

Make the relish by mixing together all ingredients except avocado and salt and pepper. Cover and refrigerate until ready to serve, then fold in avocado. Season with salt and pepper to taste.

Meanwhile, add a little oil [once around the pan] to a large skillet set over medium heat. Form cakes by dropping 1-2 tablespoons of batter in the skillet, and fry 1-2 minutes per side until golden brown and crispy. You can prepare 4-5 at a time depending on the size of your skillet. Remove to wire rack or a plate lined with paper towels.

Lastly, make salad. In a large bowl, toss together mixed baby greens, sliced peaches, shaved carrot, chopped tomatoes, and diced pepper. Squeeze lime juice over salad and toss again. Serve corn cake over salad, relish over corn cake, and enjoy!

Yield: 12 corn cakes, ~1.5 cups relish, and 1 large salad [for two].

Time: 30-45 minutes.