Summer Salad

Long time no new recipes, sorrrrry.

My lame excuse- I made the big move to Florida from Massachusetts a few months ago and with that hectic move came a few medical issues that needed to be taken care of. All is well now and  I'm back.... living in a darling apartment in south east Florida with a much smaller kitchen (unfortunately with improper lighting for good photos which is a bummer for me), but I promise that every recipe posted may not look as lovely as I'd like, but will be worth making.

I've made some friends in my new surroundings and Marlene is one of them. Picky eater? YES. Native Bostonian? YES. So of course we became fast friends (I think it was day 2 that we bonded) and it's always nice to share a winner dish that a picky eater loves. Reminds me of the old commercial for Life cereal. "She likes it!" Marlene actually said she loved it, so this recipe post is for you Marlene and all the other picky eaters out there.

Ready to hardly cook? This is so easy... and if Marlene likes it, you know you've got something to make your family and friends happy or bring to a barbecue or pot luck.

Roasted Grape Tomato, Orzo, Black Bean and Corn Salad
serves 6

1 pint grape tomatoes
1/2 cup orzo (uncooked)
1 15 oz can corn (use fresh or frozen if you have it)
1 15 oz can black beans rinsed and drained (I use Bush's low sodium)
1 7 oz can diced green chilies (I use the mild)
3 scallions diced 1/4 inch
2 avocados chopped
4 oz goat cheese
2 limes
3/4 tsp cumin
salt and pepper to taste
canola oil
cilantro- as much as you like, chopped or whole leaves

Pre heat oven to 400 degrees and slice grape tomatoes in half. Toss the maters in a teaspoon or two of canola oil and sprinkle with salt and pepper. Roast for 20 minutes. Let cool and add to a large mixing bowl.

While the tomatoes are roasting cook orzo according to package directions. Drain and add to tomatoes.

To mixing bowl add corn, black beans, chilies, and scallions. Add cumin, 1/2 tsp salt and however much pepper you like. Taste and see if it fits your flavor palette. Add more seasoning if necessary.

Juice 2 limes and add to chopped avocado. Add both the lime juice and avocados to mixing bowl. Finish with crumbled goat cheese and cilantro, stir and you've got a super salad even Marlene would love.

I like to serve this salad chilled, but it's also good at room temp.

You can custom make this salad to your liking. Double up on the corn if that's your fancy, or omit it completely. Use cannellini beans, Monterey Jack cheese or add some chili powder for a bit more oomph, anything goes here.

Here's to great summer all. I'm looking forward to posting more fresh ideas from Florida soon.

Tex-Mex Orzo

Who doesn't love a side dish of flavorful Southwestern infused spices with black beans, corn, jalapenos, onions and orzo? Orzo, you ask? Well, I didn't have any rice but had an abundance of orzo (rice shaped pasta) and decided it would do the trick. This is quick and a perfect side with anything you're serving. And the good news? After you've put together your spice mix and chop your onions, this dish comes together in less than 20 minutes. Tempting? Let's give this recipe some star treatment.

Tex-Mex Orzo
Inspired by a very bare pantry

SPICE MIX
You won't use all this, but you certainly can for a bit more punch

1 tsp ground chili powder
1/4 tsp ground cumin
1/4 tsp ground cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground coriander
1/2 tsp kosher salt
1/8 tsp freshly ground pepper

ORZO
1 T unsalted butter
1 T olive oil
1 cup chopped onions
1 can reduced sodium (15 oz) black beans rinsed and drained
1 can diced green chilis (4 oz)
1 cup uncooked orzo
1-3/4 cups water (you can use chicken broth)
1 cup frozen corn defrosted
1 tsp kosher salt
1-2 T Franks hot sauce

Let's cook! Mix together the spices.

On stovetop, in medium size sauce pan on low heat, melt the butter and olive oil. Now add the chopped onions and a teaspoon of spice mix and sweat for 4 to 5 minutes. I cover my pot and make sure the onions don't brown.

Looking and smelling goods far. Now add the orzo and another teaspoon of spice mix and toast the orzo for about 2 to 3 minutes.

Add the beans, chilis, and water. And one more teaspoon of spice mix and stir to incorporate.

Increase heat until water begins to simmer. Stir in another teaspoon of salt, lower heat, cover and gently simmer for 12 minutes. After 12 minutes, your orzo is almost done. Add in the corn and stir. Now turn off the heat, cover with a paper towel, then your pot lid, and let sit for about 5 minutes until all liquid is absorbed.

Uncover and add in your hot sauce and stir. Tex-Mex Orzo is ready.

For the spice lovers in your group, serve some extra hot sauce on the side. It will be much appreciated. And by the way, this is not too spicy to serve the kids. It packs a little bite at the back of your mouth, but it's a very pleasant bite. Hope you enjoy, and feel free to re-mix this recipe to your liking. Add some tomatoes, red peppers, and even some healthy spinach. Oh, and don't forget to top with some cheese. I'm looking forward to a stocked pantry by the weekend when we might even have a weather forecast without snow or sleet!

Quick Asian Soup

The weather outside is frightful and nothing in the Boston area these days is delightful, especially schlepping a grocery cart across an icy parking lot. So I'm low on provisions again and soup seems to be my answer for avoiding the market. Here's a little gem, a variation of an Asian soup my friend Donna posted the other day on facebook. It's six ingredients, and ready in under 15 minutes. And it's delish!

Quick Pot Sticker Soup
Serves 4

4 cups chicken stock
4 scallions sliced 1/4 inch
1 T oyster sauce
2 T light soy sauce
12 frozen pot stickers
1/2 cup frozen corn

Heat chicken stock on stovetop in large pot. Add oyster sauce, soy sauce and scallions and bring to a low boil.

Add frozen pot stickers, cover, lower heat a bit and simmer 5 minutes. Add frozen corn and cook with lid on another 2 minutes. Soup's ready!

Wasn't that quick? I garnished with a teaspoon of Huy Fong's chili garlic sauce which gave it a bit of a bite. I would have added cilantro as well, but as you can imagine, I was without any fresh herbs. With or without cilantro, this is the perfect dish for the imperfect weather we've had in the northeast this winter.

Mom's Stewed Chicken with a Tex-Mex Flair

My mother Elaine was a good cook. She was never considered a warrior in the kitchen, but even 40 plus years ago she was cooking healthy. And one of my favorite meals of hers was her stewed chicken. I  could smell it walking in the door and couldn't wait for the tender chicken, tomato broth and veggies to be done so I could indulge in one of my favorite meals ever. And thankfully before she passed away she actually gave me the recipe in writing.

I've toyed with her recipe over the years and nothing I did to tweak or impove it seemed to be any better than hers. Until tonight. A little Tex Mex seasoning, some diced jalapeno and of course some corn. This is a pretty quick fix, under an hour- and I promise you if you don't eat it all in the first sitting, you will enjoy the flavors even more the next day. As with most stews, it just gets better and better if you have the patience to let it sit.

Elaine's Stewed Chicken with a Tex-Mex Flair

6 chicken thighs bone in, skin removed
2 tsp canola oil
2 cups onions chopped
4 cloves garlic fined chopped
2 jalapeno peppers diced
1 tsp Old Bay Seasoning
2 tsp Old El Paso Hot and Spicy Taco Seasoning Mix
1/2 tsp salt
1/4 tsp dried coriander
1/4 tsp dried cumin
1/2 tsp chili powder
1 can (14.5 oz) diced tomatoes no salt added
1 8oz can tomato sauce no salt added
1 14.5 low sodium fat free chicken broth
3 green peppers sliced
8 oz sliced mushrooms
1 cup frozen corn

In large soup pot on medium low heat add your canola oil. Now add your onions and jalapeno. Let veggies soften about 5 minutes and add your garlic, Old Bay, Taco Seasoning, salt, coriander, cumin and chili powder. Stir to combine and let cook a few more minutes to let the flavors combine. Now add your diced tomatoes, tomato sauce, and chicken broth. Bring to a boil and add your chicken thighs. Take a look at the size of these chicken thighs. They are huge!

Reduce broth to a slow simmer, cover and cook for 30 minutes. Now add your fresh veggies and frozen corn.

Continue to simmer covered for 10-15 minutes and dinner is done. I made some brown rice and Colby Jack flatbread as a side. Delicious dinner tonight.

Thanks mom, you've always inspired me.

Evie's Cornbread Tamale Pie

One of my new internet cooking buddies cooks for seven on a daily basis. I cook for one- that would be me and sometimes a few good friends who enjoy my cooking. So when Evie posted her recipe for Cornbread Tamale Pie for 4, I jumped at the opportunity to give one of her recipes a whirl. I didn't follow Evie's recipe to the letter, but I kept pretty close, and wow is this a delight to the senses and tastebuds. Pleasantly spicy, meaty and cheesy inside with a simple, cool (slightly sweet) cornbread topping. What more do you need for success at the dinner table? Maybe a side salad with a cool ranch dressing. Yes, I'd recommend a salad. Here's what you'll need to put my version of Evie's lovely little pie together:

Chicken and Cornbread Tamale Pie
Inspired by Evie DB
Serves 4

1 pound ground chicken
2 jalapeno peppers diced
1 fresno chili diced
1 T cilantro chopped
2 cloves garlic finely chopped
1 T olive oil (canola oil will work fine too)
salt and pepper to taste
2 packs Goya Sazon seasoning
1-1/2 tsp Old El Paso Hot & Spicy Taco Seasoning Mix
1 cup corn
1 box Jiffy corn muffin mix (8.5 oz)
1 cup Colby cheese shredded
Cooking spray

In large skillet on medium heat add your oil and saute onions, peppers, cilantro and garlic. Add a small amount of salt and pepper if you like (I always do). Cook about 5-8 minutes until onion is transparent and peppers are cooked. Evie cooks her veggies on high, but I've burned way too many a good meal on my over ambitious stovetop.

 
Remove onion mixture from pan and set aside. To the same pan, add your ground chicken and cook until all the pink has disappeared. I usually don't have much fat accumulation from ground chicken, but if you do- please drain. Now add your Sazon and taco seasoning and incorporate with the chicken. Add the onion mixture back to the pan with the chicken and toss in your corn. Remove from heat and set aside.

Doesn't that just look good enough to eat already? Hold on, we're almost done. Pre heat oven to 400 degrees and prepare a small baking dish with cooking spray (I used my 7 inch round souffle dish and it worked like a charm). Prepare the Jiffy corn bread mixture according to package directions. Now we're ready for assembly

Into your prepared pan, place 1/2 of your cooked chicken. Top with the Colby cheese. Now add the rest of the chicken/veg mix.

Pour the cornbread mixture on top.

Bake for 20 to 25 minutes, let cool a bit and then dig in.

Garnish with sour cream, salsa, guac, or anything your little heart desires. Thanks Evie, next time you have the ladies to lunch I'll be waiting for another one of your recipes for 4.    

Mexican Chicken Soup

I'm loving my internet cooking friends. Their recipes are tried and true and they are sure helping me out these days. I'm getting ready for the World Food Championships which is less than three weeks away and there is hardly any time to make dinner. But a gal's got to eat something other than desserts, right? So last night I made Laura Lynn Lopez's Mexican Chicken Soup and wowzer! is this a great recipe. She makes hers in a crock pot, but I put this together on my stove top in about 35 minutes. Here's the recipe with a few of my additions (and omissions):

Mexican Chicken Soup
Inspired by Laura Lynn Lopez
Serves about 6

2 Idaho potatoes peeled and chopped into 1/2 inch pieces
2-1/2 cups chopped cooked chicken (I used a rotisserie from my market)
1-1/2 cups frozen corn
1 can Campbells cream of potato soup
1 can Campbell's cream of chicken soup
1 4 oz can diced green chiles undrained
2 T minced fresh cilantro
1 package taco seasoning mix (I used Old El Paso Hot and Spicy)
3 cups chicken broth
8 oz sour cream (I omitted this ingredient but if I had some on hand I would have certainly used it)
4 oz jalapeno pepper Velveeta cheese cubed (I used the 2% plain because that's what was in my fridge)

Directions:
Cook diced potatoes for about 12 minutes on stove, starting potatoes in cold water. Drain and set aside. In large soup pot combine chicken, corn, both canned soups, chicken broth, cilantro, cooked potatoes and taco seasoning. Stir until heated and smooth. Now cook on low for about 10 minutes. Add your cheese and serve. Delish!

I just reheated this tonight and added some chopped bacon and home made corn chips as a garnish.
Thank you Laura, I love your recipes.