Posts Tagged ‘corn’
This sweet and tangy corn salsa is as easy to make as it is to watch disappear. With sweet yellow corn, black beans, pimentos, and bell pepper, what’s not to love?
If you’ve been paying attention, you may have spied the new CW bakeware by CorningWare in my posts this week. CW is a new line of bakeware from CorningWare that comes in an array of vibrant colors and sizes (purple, blue, green, yellow, and red & 3 quart, shallow 1.9 quart, 1.5 quart, and 20 oz.). What first excited me about this bakeware were the colors, especially the purple ;-). It didn’t hurt that they also net together for compact storage – something I battled with constantly in my apartment’s tiny kitchen.
I made a sausage and egg breakfast casserole in the blue 3 quart baker, an asparagus & wild rice casserole in the green 1.5 quart baker, and today I am sharing a recipe for an easy corn salsa displaying in the blue 1.5 quart and red 20 oz. bakers. Although this salsa does not require any oven-time, I wanted to show off that this bakeware is just as good at serving food as it is at baking. As for the salsa, the recipe is from my PhD advisor’s wife. Whenever she made it for any event and I would be found hovering over it. Under my watch, it disappeared as quickly as it was made.
What you would make in the CW bakeware? Tell me using the Rafflecopter widget at the bottom of this post and you will be entered to win your own set!
P.S. For those of you wondering, I qualified in the B1 group for pickleball. There are 5 groups starting with C, B2, B1, A2 and then A1 is the best. So I’m i the middle of the pack. I was told I could easily move up to A2 with just a little more practice. Maybe in another month if I’m still without a job…
Let your slow cooker do the hard work. Throw the ingredients for this creamy chicken tortilla soup into your slow cooker and you’ll have a hearty and flavorful soup. Don’t forget the toppings!
Yesterday afternoon I saw an e-mail that made my tear ducts come to life. Not out of sadness, but instead from pure happiness. The day has finally come – you can now PubMed me! AaaahAAaaAhahAhhhhh!! Here’s to hoping that having this publication under my belt will help me out in the job search.
Click here to read a lot of jargon—> My glorious research paper
If I remember correctly, I first submitted this paper around mid-September 2013. Six months for two revisions with countless figure modifications for new data per reviewers’ requests. I will tell you what though, the biggest pain in the butt was figuring out how to reformat the pictures for my figures to be the correct resolution, size, file type, and lacking alpha channels (wherever the heck those things came from or even what they are). But hey, now I know how to do it for my second paper pending publication. Mastering Adobe Photoshop one scientific figure at a time. And popping open a bottle of wine to celebrate!
When that many pieces of a puzzle finally come together to create something amazing, it’s quite satisfying. Which is why you should not be scared by the lengthy list of ingredients for the recipe for this Slow Cooker Chicken Tortilla Soup. Almost all of the ingredients are thrown into the slow cooker together and the remaining few are added at the end or sprinkled on top just before serving. And to prove it, there are only three steps. Let the slow cooker do the rest.
One year ago: Cake Batter Cinnamon Rolls
Searching for a great meatless meal? These cheesy vegetable enchiladas are packed with so much flavor that you won’t even miss the meat.
For the past 5 days I’ve been on the opposite side of the country, visiting family in LA and San Diego because my nephew is turning two, doubling his age! Can you believe it’s already been another year since his first birthday? I certainly cannot. His birthday party was this past Saturday but I am waiting to share the photos until his actual birthday this Wednesday, March 26th. Stay turned for that if you’re into adorable two-year olds.
In the meantime, feast your eyes upon my latest enchilada creation. With sweet potato, black beans, corn, bell pepper, rice and cheese, these veggie enchiladas are packed with so much flavor you’ll find that meat would be completely unnecessary. And then throw some avocado on top while you’re at it.
Side-dishes are not my forte. Not that I dislike side dishes, quite the opposite in fact, but when I am cooking an entree it’s hard for me to find the motivation and energy to also cook a side-dish (other than steaming some vegetables). But there does exist side-dishes which do not take a whole lot of effort and are more inspiring than frozen vegetables. This creamy brussels and corn side-dish is quickly prepared and only uses on pan. Some of you may have spied this side-dish sharing a plate with the Amaretto-Maple Glazed Pork Chops I posted on Monday. Make the Brussles while the pork is in the oven and all of this can be yours!
One year ago: Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce
Two years ago: Maple, Walnut, and Flaxseed Pancake Doughnuts
What goes better with chili than cornbread? Cheesy chipotle cornbread! I have already shared a jalapeno cornbread from which this recipe is adapted from, but changed the jalapeno to chipotle, substituted half the oil with Greek yogurt, and used gluten-free flour in order to cater to my gluten-intolerant friend. The best thing about this recipe is it’s ease of preparation. The ingredients are all mixed in one bowl and is very forgiving, as made evident by my substitutions.
The only complaint I heard while we devoured chili with these cornbread muffins was the chunks of onion, but I think that is a matter of texture preference. You could leave them out all together but you run the risk that they might not be as moist. I would suggest either mincing the onion or using a cheese grater in order to reduce the size of onion chunks.
Guess what? I graduate and get my PhD hood 1 month from today!
If you follow Steph’s Bite by Bite you know that she is hosting Fit-Ober and a 24 day AdvoCare challenge. Although I am not participating in those specific challenges, I did purchase the AdvoCare 10 day herbal cleanse after being lured in by the amazing results Steph has already been seeing. My day one belly looks similar to Steph’s (we’re the same weight too) so we shall see how it goes! Although I have to admit, reading the guidelines about eating 8 cups of veggies/fruit a day, at least 8 cups of water, only whole grains, little to no fat, and no processed sugar makes me wonder how much the cleanse is doing versus the healthy eating. I eat pretty healthy already but need to work on eating more veggies, less fat and no sugar (goodbye cookies fort 10 days = sadness). Either way, if I am a bit leaner in time for being a bridesmaid in Amber’s wedding this weekend I’ll be a happy camper.
Speaking of healthier eating, how about a veggie burger? When it comes to meatless burgers, black bean is typically the first kind people think of. Yet, for some reason I shied away from this version and tried every other kind first. I have no legitimate reason for this other than it simply did not appeal to me. But that all changed when this burger came into my life. It should come as no surprise that part of the reason this burger was so appealing to me was the addition of avocado slices on top. But I also liked that jalapeno and corn were mixed into the patty as well.
I made these burgers before the cleanse began, but to meet the guidelines given by AdvoCare I should have substituted the oil with broth, the bun for whole wheat (although I normally do), and the fries for veggies. Next time ;-).
It’s finally cooling down here in Memphis, which means it’s chili time! Normally when I crave chili I gravitate towards the beef version, but sometimes I like a little variety with chicken, known as white chili or in this case ghost chili for the upcoming spooky holiday.
I have shared a white chicken chili before and this recipe today is an adaptation from that. The updates included hominy, red bell pepper, Greek yogurt instead of sour cream, a cornbread topping and served with a chioptle creama. It’s also prepared in a large cast iron skillet so you can throw it in the oven in order to bake the cornbread right on top. Less dishes!
This chili was already a favorite of mine, but the addition of the cornbread topping won me over all over again. The sweetness from the cornbread perfectly balanced out the spiciness of the chili. I chose a boxed mix in order to cut down on prep time but you can use a boxed mix or your favorite cornbread recipe. Just make sure to not overfill the skillet when adding the raw batter, otherwise it will overflow as it bakes and expands.
Twas the night before my defense, when all through the house, a creature was stirring, and it was me freaking out! Yes, tomorrow I defend 6.5 years of graduate work in order to acquire my PhD. You could say that I am slightly anxious over the whole thing. I was calm for a couple days last week once I finished writing and finalized my presentation slides, but now it’s really about to happen. Thank goodness Liz agreed to guest post for me today (who by the way is yet another food blogger in graduate school).
Liz of Little Bitty Bakes likes to use Greek yogurt in many unique ways and has more than once inspired me in my own Greek yogurt adventures. Heck, she’s used it in her bacon wrapped dates with mustard-greek yogurt filling, and even made CHOreos. Speaking of Oreos, can we please discuss her Oreo cake batter bars? I could easily eat the entire pan without a drop of guilt today. She also likes to play with granola and granola bar recipes. Most recently I’ve had my eyes on the salted caramel pretzel granola. IDK why but I have had a huge craving for pretzels.
Hello Spiffy Cookie readers! I’m Liz from Little Bitty Bakes filling in for Erin for the day. I’ve been a reader of Erin’s blog for quite awhile now — I think we’ve done our fair share of bonding over cookies and all-things-upstate NY over the years. As a doctoral student myself, I don’t envy Erin right now as she preparers to defend her dissertation. Erin, you’ll guest post for me when I’m suffering dissertation woes, right?
Anyway, on to this post! Even though most recipes on my blog are baking/sweets related, I actually enjoy making savory dishes just as much, so I thought I’d share this corn salsa recipe with you today!
Let’s talk salsa. My sister recently asked me to brainstorm a corn salsa recipe for her, and my mind immediately went to Chipotle-land. Is there anyone out there who doesn’t love Chipotle’s corn salsa?! I don’t even know how that’d be possible. Anyway, with corn salsa on the brain, I set out to make one that was even better than Chipotle’s. Big ambitions, I know.
Besides chopping up the assorted ingredients, this salsa recipe is so easy to assemble. I made a big batch and brought most of it to a tailgate, but saved myself a little bit for a single serving snack of chips and salsa. How’s that for a single serving Sunday, huh Erin?
In addition to the corn, the salsa is loaded with lots of fresh, flavorful ingredients… poblano pepper, red onion, cilantro, lime, and the secret ingredient: roasted red peppers! The red peppers lend a smoky flavor to the salsa, which I believe is what puts this corn salsa on top of Chipotle’s.
Try out the recipe and let me know how you like it! Thanks again for the opportunity to guest post, Erin!
I forgot to tell you some news… I submitted a manuscript on Monday to be reviewed and hopefully published! One of two actually as I have a second coming right behind it. Just have to finish up some minor experiments before I can wrap it up but should be nearing completion within a couple days. Then all I have to worry about it reformatting them both to fit in my dissertation, and finishing the dissertation itself! Is that all?
Yes I am somehow still cooking for myself despite everything I freak out about on a daily basis. Besides, I am trying to soak up every last morsel of summer cooking. Some people have already started to embrace the fall flavors for cooking, but I am not ready yet! I cannot imagine eating anything pumpkin when it is still 90 degrees outside so I made this fresh summer gnocchi dish. The original recipe used corn on the cob, but I had some frozen kernels already and decided to use them instead. Saving money like a
baller grad student.
One year ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie
When grocery shopping I always bring reusable shopping bags and have never run into a cashier that seemed confused by them. However, half the time I bring them into other stores such as Target, Marshalls, etc. the cashier starts looking for a bar code tag even though the first thing I said to them upon approaching was “Hi, I am using my own bag today”. Reusable bags are common enough these days to not have it be so odd to bring one into a regular department store. Besides, I’m not going to avoid plastic bags at the grocery store just to acquire them elsewhere. I do use them for my small bathroom trash can and really should work on an alternative, but I don’t need very many to meet that call to duty.
Which brings me to a cool thing happening on the west coast (other than my brother, sister-in-law and nephew moving there in a month) – bans on plastic bags! It started in San Francisco in 2007 and has slowly spread to other major cities over the years such as Los Angeles and Sacramento. Chicago, Portland and Dallas look like they might be next. So start busting out those reusable bags if you haven’t already!
Oh and food? Yes you are here for food not my ramblings and I am here to tell you to make these hot dogs. They are regular turkey hot dogs topped with Mexican inspired deliciousness. It involves a salsa made from corn, jalapeno, avocado and some seasonings. Then some chipotle peppers come out to play mixed with Greek yogurt for a perfect cream topping. I even served them with some spicy sweet potato fries, which were also dipped in any leftover cream.