I omitted a few of the ingredients that I don't particularly like when I made this recipe, so this photo is not an example of what I made just so you could see the salad as a whole. 

Mexican STREET CORN PASTA SALAD

INGREDIENTS

Salad

• 2 cups (uncooked) miniature farfelle pasta
• 3 cups (2, 15-ounce cans, or 3-4 corns on the cob)
• 1 large avocado
• 3 green onions
• 1/2 bunch cilantro
• 1 tablespoon finely chopped jalapeno
• 6-8 strips hardwood smoked bacon
• Cotija cheese (or queso fresco, or feta -- add to preference about 1/2 cup or more as desired)
• Optional: 1/2 cup canned black beans

Dressing

• 1/2 cup full fat regular mayo, no substitutes
• 3 tablespoons freshly squeezed lime juice, 1/4 teaspoon lime zest
• 1/8 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon Sriracha or hot sauce
• Pinch of salt and ground black pepper

Instructions

1. Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.
2. Corn: if using corn on the cob: Heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place.
3. Place the ears of corn in a large bowl of water with 1 tablespoon of salt for 10 minutes and then remove from water and shake to dry. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.
4. You'll know the corn is done when the kernels are tender and easily pierced with a fork.
5. Alternative #1: use pre-roasted canned corn -- drain and allow to dry. Alternative #2: use regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.
6. Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans if desired.
7. In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese.
8. Toss together.
9. In a small bowl combine all of the dressing ingredients and whisk together until completely combined.
10. Toss with the salad

CREAMY CHICKEN AND MUSHROOM SOUP

YIELD: 6 SERVINGS

(Sorry this is a stock photo.....  I forgot to take pictures of mine before I dove right in.)

·       

INGREDIENTS:

            1 tablespoon olive oil

·         8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks

·     Salt and freshly ground black pepper

·         2 tablespoons unsalted butter

·         3 cloves garlic, minced

·         8 ounces cremini mushrooms, thinly sliced  (Sorry.  I had to use plain old white button mushrooms because we cannot buy the cremini ones here)

·         1 onion, diced

·         3 carrots, peeled and diced

·         2 stalks celery, diced

·         1/2 teaspoon dried thyme  (Yeah. No......  Only use about 1/4 t.  It was pretty strong)

·         1/4 cup all-purpose flour

·         4 cups chicken stock

·         1 bay leaf

·         1/2 cup half and half, or more, as needed*

·         2 tablespoons chopped fresh parsley leaves

·         1 sprig rosemary

DIRECTIONS:

1.      Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

2.      Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.

3.      Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.

4.      Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.

5.  Take the bay leaf out before serving.

6.     Serve immediately, garnished with parsley and rosemary, if desired.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

A good old-fashioned Southern dinner for two.

Pork Chops & Spicy Chow Chow (a pure Southern recipe) with Sweet Potato Salad side (for 2)

2 boneless pork chops, center cut
6 oz tomatillos
4 oz colorful little peppers
2 sweet potatoes
1 ear of corn
1 bunch parsley
2 T mayo
2 t whole grain dijon mustard
1 jalapeno pepper
1 shallot

Chop everything up. Cut corn off cob. Dice sweet potatoes and put them to boiling (about 10-15 min until tender).

When the sweet potatoes are done, drain, and let cool. After they are cooled off, add the mayo, the mustard, and some of the parsley. Gently fold in and put in the fridge until ready to eat.

Heat 2 t olive oil in a skillet. Add peppers, shallot, corn, and jalapeno (to taste). Cook, stirring occasionally,  until tender.

While the chow chow is cooking, you can cook the pork chops. Heat 2 t of olive oil in a skillet and add chops. Turn over when brown, and insure with a meat thermometer that they are done.  (will take about 10-15 min depending on the thickness of the chops) When they are done, remove from heat and let rest for 5 min

Add tomatillos and cook until softened.  

Add 1/2 cup water...

.....and cook, mashing the chow chow with the back of your spoon until thickened and saucy.






Plate your dish, garnish with remaining parsley, and voila` - a good, old-fashioned Southern dinner.

More Meatballs... Different country

OK  Remember those meatballs you made and froze during my last post?  Try them in Stroganoff....


Meatball Stroganoff

• Meatballs (either a bag of frozen Rosina meatballs, or homemade)  Generally you will need enough to cover the bottom of your large skillet... It depends on who is home.

• Extra Virgin Olive Oil    1+ Tablespoon..  just enough to brown the meatballs

• 2 c. Beef Broth  (Use more for more meatballs..  just go with it.  Don't over think it.)

• Seasoning
• Salt and Pepper to taste.  I use Sea Salt and grind some Multi-colored Peppercorns.
• Dried Herbs....about 1 T. each  parsley, oregano, basil

• 2/3 to 1 cup Sour Cream

• 1 cup Heavy Whipping Cream

• Wide Egg Noodles ....enough for whoever is eating

Thaw meatballs if you are using frozen.

Start water for the noodles in a big pot.

Brown the meatballs in a large skillet with the olive oil.  This is best done in a black cast iron skillet.  That is where you get all the good flavors-- especially a skillet with plenty of fond.  You can do it in any skillet, though.

After they are browned nicely, deglaze the pan with about 2 cups beef broth.  Bring to a boil.  Season generously with salt and pepper and your dried herbs.  When it has reduced (about 10 minutes or so) and the meatballs are hot clear through  (Don't let them boil dry.  You can add more broth if it looks like it is getting too dry), add the sour cream and whipping cream.  These will make the sauce creamy and act as a thickener.

Meanwhile, cook the noodles according to the package directions  (or make your own noodles... that will be a different post later...  It is EASY peasy, I promise)  You want the noodles just a bit al dente.  Drain the noodles and mix together with the sauce and meatballs.  The noodles will finish cooking in the sauce and soak up a lot of all that goodness.

Serve with fresh steamed broccoli.  Yum

Sweet and Sour Meatballs

This can be homemade or almost homemade if you are in a hurry.  If you want to make it totally homemade, the best way is to make the meatballs ahead of time and freeze them.  If making semi-homemade, you can buy a 12 oz. bag of pre-made fully cooked (I suggest Rosina brand Homestyle) frozen meatballs.

Homemade Meatballs:
    *  1 lb. ground meat --your choice
    *  1 egg
    *  1/2 cup milk
    *  1 cup breadcrumbs or finely crushed cracker crumbs
    *  1 t. salt
    *  ground pepper to taste

Beat egg and milk.  Add rest of ingredients and mix thoroughly  (I use my hands)  Form about 1 inch balls.  Brown all sides in a HOT skillet with a little oil.

 Arrange in a single layer in a cake pan and cover.  Bake at 350 degrees until cooked clear through.  20 to 30 minutes depending on how long you had them in the skillet.

Alternately, you can  leave them in the skillet, pour in about a cup of water,  lower the heat and cover.  Cook until cooked clear through.  This works well in a cast iron skillet.  OR leave them in the cast iron skillet and put them in the oven.  Just cook them all the way through without browning them more.

To freeze, place cooled balls on cookie sheet so they don't touch each other.  Cover and place in freezer over night or until frozen solid.  Move to zip lock bag and store in freezer.

Sweet and Sour Meatballs:

    *  Bag of meatballs  THAWED
    *  Large green pepper cut into about 1 inch pieces.  (I also use colored pepper sometimes... they are a bit sweeter)
    *  20 oz. can pineapple tidbits
    *  3 Tablespoons cornstarch
    *  1 cup cold water
    *  3 Tablespoons cider vinegar
    *  1 Tablespoon soy sauce
    *  1/2 cup brown sugar

Drain Pineapple reserving juice.  Set chunks aside.  Add enough water to juice (if needed) to make 1 1/2 cup.  In a large skillet, combine meatballs, peppers, and juice.  Cook on medium until heated through and peppers are the crispness you like.

In the meantime, cook some rice to serve with the meatballs.

In a small bowl, combine the cornstarch, cold water, vinegar and soy sauce.  Whisk until smooth.  Add brown sugar and mix.  Add mixture and reserved pineapple chinks to the pan of meatballs.  Bring to a boil and cook for about 2 minutes until sauce is thickened.  If it gets too thick, add some water.  (It seems I always have to do that.)

Serve with rice.

I have made this several times, and I always say that "next time" I will double the amount of sauce.   We seem to want more...... I always forget.  I think I would use 1/3 cup cornstarch, 1/3 cup vinegar, 2 T. soy sauce and 2 cups cold water.  I would also double the brown sugar.  Maybe next time I will try this.  Remind me, OK?




    

Holy Buckets, the clan is starving.......

Someone needs to post a recipe.   It has been almost a 6 month famine......

OK, Mom's on a Roll

I made another new recipe tonight.  Kids-- you will get all of these posts in pages for your Suggestion books later, but if you want to go ahead and make them now, here is your chance......

Crockpot Italian Chicken

Ingredients:

• 4 chicken breasts cooked and cubed
• 1 to 1 1/2 cup cooked cut broccoli
• 1 packet Zesty Italian Dressing (dry)
• 1  8 oz. pkg. cream cheese, softened
• 2 cans Cream of Chicken Soup

• Pasta  (I used Rotelli, but any shape will work.)

About cooking the chicken:  I use flash frozen chicken breasts.  I bake them in the oven, but after I cube them, I like to throw them into a screaming hot skillet with a little olive oil just long enough to give them some color.

Combine all ingredients EXCEPT pasta in crock pot.  Cook on low 4 hours.  ( I actually only cooked it 3 hours because I was late getting started, but it worked fine)  If it seems too thick, add some milk.  I did not have to do that.  Maybe after 4 hours it might be different.

Cook pasta according to package directions.  Serve Chicken mixture over pasta.  (or I just mix it all together.  I like it better that way, but it is not as "fancy schmancy.")

Sprinkle with grated Parmesan cheese.

Oh yeah... you can see mushrooms in the above picture, huh?  Wow.  You are observant.  I had some fresh mushrooms I needed to use before they went bad.  I just sauteed them in butter and stirred them in when I stirred in the pasta.  You can add whatever you want... that is the reason this is just a suggestion.