This is the time of year for corn and we eat it at least once a week during the summer. Sometimes it’s nice to have corn in different ways other than right off the cob. This salsa tastes like the one from chiptole and you can pair it with the cilantro-lime rice I already posted about. You could also use this salsa to go with any grilled meats. It would be great with steak. I cooked the poblano chile pepper on the grill while I grilled chicken. But if you aren’t making this when you were planning to grill, you could easily put the pepper under the broiler. Just be to sure to turn the pepper every couple minutes and watch it closely so it does not burn.
- 1/2 small poblano chile pepper, seeded
- 3 teaspoons extra-virgin olive oil
- Kosher salt
- 1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
- 1 small jalapeno pepper, seeded and chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped red onion
- 2 tablespoons fresh lime juice
- 1/2 teaspoon sugar
- Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.
- If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain. (You can use leftover corn and just cut it off the cob without having to re-heat it)
- Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt. Serve and enjoy
Source: Food Network
If you have ever eaten at Chipotle’s you know all about their cilantro-lime rice. Awhile back I decided to attempt making homemade versions of these yummy burritos. In the next couple posts, I’ll be posting 3 of the main ingredients you need to make burritos like theirs.
I am going to start with my favorite ingredient, the cilantro-lime rice. It was very easy to put together and would go great as a side dish to any grilled/roasted meat. I always cook the rice with 1/4 cup less water than what is normally recommended. I find it helps the rice not get too clumpy. I’ve included the difference in my recipe below.
- 1 cup Basmati white or brown rice
- 1 3/4 cup water
- 2 limes
- 3-4 tbs chopped cilantro
- 2 tbs vegetable oil
- In a medium saucepan heat water to boiling. Stir in rice, juice of 1 lime, and pinch of salt. Cover and turn the heat to low and let simmer till rice is tender, about 15-18 minutes. (Can be cooked in a rice cooker)
- Remove from heat and transfer rice to bowl. Add the cilantro (as much as you like to taste), juice of second lime, (I recommend tasting after putting in half of the lime to see if it’s enough for you), vegetable oil, and salt to taste. Stir till combined and serve.
My family loves Chinese food and we do a good amount of take-out. I know we could lessen that and so I decided to begin to make my own version of our favorite things. The first step was fried rice. A long time ago we went to one place that put ginger in their fried rice. I loved it and haven’t found anyone else that does that. I knew that was a must ingredient to my homemade fried rice. I also love hoisin sauce and thought that might work in the rice too. I’m so glad I decided to add these two ingredients into the dish, the rice turned out to be some of the best I’ve ever had.
Making your own fried rice is really easy, but you do have to plan in advance. From what I’ve read, using cold cooked rice is the best way to get the right texture. I made the rice in the morning and put it in the fridge when it was done. If you don’t have time to do it in the morning, make it the night before. Either way, you must make your rice in advance.
Homemade Vegetable Fried Rice:
- 3 cups cooked long grain rice, white or brown, cold
- 3 tbs vegetable oil
- 1 small white onion, diced small
- 4 garlic cloves, finely minced
- 3 tsp finely minced fresh ginger or freshly grated ginger (using microplane)
- 4 green onions, thinly sliced (white and green parts)
- 2 cups frozen peas and carrots
- 2 eggs, lightly beaten
- 3 tbs low-sodium soy sauce (you can add more to taste)
- 2 tbs Hoisin Sauce
- Heat 1 tbs of the oil in a wok or 12 inch skillet set over medium-high heat. Add the onion and cook 2 minutes, until softened. Add the garlic and 2 tbs of the ginger, cook until fragrant. Add half of the green onions, peas and carrots and cook until they are warmed, about 3 minutes.
- Push the vegetables to the side of the pan; making a hole in the center and add the remaining 2 tbs oil. Add the eggs to the center of the pan and whisk constantly till the eggs are just about cooked. Mix into the rest of the vegetables.
- Add the rice and break up the clumps stir everything together then flatten the rice out. Let sit untouched for about 2 minutes. Stir the rice and add the soy sauce, remaining 1 tbs of ginger, and hoisin sauce, continuing to break up any rice clumps. Add the remaining green onions and adjust seasonings, to taste. Enjoy!
Source: Gina Marie Original
2011 has been a pretty decent year for us. The beginning of the year brought us new and exciting changes. We have been having a wonderful time in our new home and I’ve had fun in my kitchen. I look forward to 2012 and all the things I hope it brings. I will admit that the beginning of 2012 is going to be a bit shaky, my husband will be having surgery to have part of his thyroid removed and checked for cancer. We are very hopeful that it will all work out. I will apologize right now for any lack of postings in the month of January. I will try to not let the downtime be for too long. But if there is, you will understand what is going on.
This past year has been great for the blog. Particularly for the #1 most looked at post of the year. I must thank Pinterest for help with that. For those unsure of Pinterest, it’s a site you can pin your favorite things around the web to. It’s fun and addicting and you must give it a try.
I’ve composed the top ten posts of 2011. Enjoy and have a safe and Happy New Year! Love you all!
Baked Ravioli is a family favorite. It’s like an easy lasagna.
Loaded Baked Potato Dip is a perfect party dip. It tastes just like baked potatoes.
Cupcake Tower with Ganache filled Cupcakes I have a link to how to make a cupcake tower and the recipe for some really yummy chocolate cupcakes
Stuffed Strawberries is a favorite of mine not just because it was my first ever post on the blog. It’s also very delicious!
Onesie Sugar Cookies were so much fun to make. I made them for my sister-in-law’s baby shower. She gave me a beautiful niece in return for these cookies.
Easter Lamb Cake is a family tradition. I can’t wait to make it this year because I got the cast iron lamb mold that my great-great grandfather made.
Stuffed Pork Tenderloin with Feta and Spinach is something I created a long time ago. It’s one of the only ways I can get my son to eat pork.
French Toast Bread Pudding would be perfect to serve for breakfast on New Years Day
Coconut Cupcakes with Pineapple Filling is a great combination of flavors.
The number one post this year is Hot Corn Dip. I make this a lot because it’s easy to throw together and it’s a real crowd pleaser.
Not sure how many of you are like I was when it came to pot roast. I’ve made it every which way and I was never thrilled about any of them. Some turned out good but there were things missing in it that didn’t give it the punch I was searching for. Turns out I was over-thinking it too much and putting too many things in it. Pot Roast needs only simple ingredients and minimal spices. When I saw Pioneer Woman’s recipe for pot roast I figured I’d give it try. She has created what I believe to be the perfect pot roast. I used to always cook the potatoes with the roast but I never really did like them. They were always mushy and somehow flavorless. Instead of cooking the potatoes with the roast, serve the roast over mashed potatoes. It’s brilliant and exactly how this meal should always be served.
The biggest test of the meal was my husband. He’s not a big pot roast fan but the guy does love his food to be saucy and this recipe creates a wonderful sauce. He really liked it and he won’t wince anymore when I tell him we are having pot roast for dinner.
*Side note* The recipe for mashed potatoes is perfect to serve for holiday’s. I made them the day before Thanksgiving and when I served them for dinner they were just as creamy as the day I made them.
Pioneer Woman’s Pot Roast:
- 1 whole (4 To 5 Pounds) Chuck Roast
- 2 Tablespoons Olive Oil
- 2 whole Onions
- 6 whole Carrots (Up To 8 Carrots)
- Salt To Taste
- Pepper To Taste
- 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
- 2 cups To 3 Cups Beef Stock
- 3 sprigs Fresh Thyme, or more to taste
- 3 sprigs Fresh Rosemary, or more to taste
- Salt and pepper your chuck roast (make sure to get a nice marbled piece of meat, the fat adds flavor). Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
- Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
- Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
- If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
- When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
- Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours. Serve over mashed potatoes.
Creamy Mashed Potatoes:
- 5 pounds Russet Or Yukon Gold Potatoes
- 3/4 cups Butter
- 1 package (8 Oz.) Cream Cheese, Softened
- 1/2 cup (to 3/4 Cups) Half-and-Half
- 1/2 teaspoon (to 1 Teaspoon) Lawry’s Seasoned Salt
- 1/2 teaspoon (to 1 Teaspoon) Black Pepper
- Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
- Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
- Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
- Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
- Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
Source: Pioneer Woman’s Pot Roast and Mashed Potatoes
I have been working on my Thanksgiving menu and I’m so excited about it. If you are stumped with what to make I am here to help. I will share with you what I’ll be serving and other recipes that you might like. There are some recipes I do not have links to and those are the ones that I have yet to post about but I do plan to.
If this is your first time hosting Thanksgiving, please don’t stress. It’s really all in the planning. Plan your menu ahead of time and then break it down. You do not need to be cooking all day on Thanksgiving. I like to enjoy the day and spend time with my family and watch the Macy’s Thanksgiving Day Parade along with football. To help you out, I will share with you how I’ll be planning the days to Thanksgiving.
- Make Parker House Rolls and Freeze
- Make Spinach Dip
- Make Cranberry Compote
- Prepare napkins and table cloths (iron if necessary)
- Make Pumpkin Cream Pie
- Make Apple Pie
- Make Cranberry and Apple Cake
- Brine the Turkey
- Make Green Rice and Bake
- Make Mashed Potatoes
- Make Spiced Apple Cider
- Make Sweet Potatoes and Apples and Bake
- Cut veggies for tray
- Set the tables
- Roast Turkey
- Make Brie en Croute
- Make Stuffing
- Mix the Spiced Apple Cider with Wine to make Sangria
- Roast Brussel Sprouts
- Reheat All Side Dishes
- Throw rolls into oven
- Carve Turkey and enjoy dinner
Now here is my menu along with other dishes you might like.
*Brie en Croute
*Cocktail Shrimp (already cooked and frozen)
*Spiced Apple Cider Sangria
Main Course and Sides:
*Roasted Brussel Sprouts
*Pumpkin Cream Pie
*Cranberry and Apple Cake
*I will be serving
I’ve been eyeing up this recipe for quite sometime now and decided that it would be great to serve at our 4th of July cookout. The peppery arugula and the sweet sun dried tomatoes really balance out nicely with the tangy dressing. If you make this ahead of time, you will need to freshen it up with a few drops of red wine vinegar and olive oil. The other thing I would recommend would be to wait and add the arugula until you are ready to serve. If added to early, the arugula will begin to wilt from the vinegar dressing. You could even change up the cheese, instead of using provolone, I think feta would go nicely. What’s fun about pasta salads is that you can create or change things to your personal taste.
Pasta Salad with Arugula and Sun Dried Tomatoes:
- 1/4 cup oil-packed sun-dried tomatoes, rinsed, patted dry and minced
- 2 tbs minced red onion
- 3 tbs red wine vinegar
- Salt and Pepper
- 8 ounces whole-wheat penne (about 2 1/2 cups)
- 2 ounces arugula (about 2 cups)
- 1/3 cup shredded provolone cheese (about 1 1/2 ounces)
- 1 tbs minced fresh parsley
- 2 tbs extra-virgin olive oil
- 2 tsp Dijon mustard
- 1 garlic clove minced to a paste*
- 1/8 tsp red pepper flakes
- Toss the sun-dried tomatoes, onion, 1 tbs of the vinegar, and 1/4 tsp salt together in a large serving bowl; set aside.
- Bring 4 quarts water to a boil in a large pot. Add the pasta and 1 tbs salt and cook, stirring often, until tender. Drain the pasta, rinse with cold water to cool and drain again thoroughly. Add the cooled pasta, arugula, provolone and parsley to the bowl with the vegetables and toss to combine.
- Whisk the remaining 2 tbs vinegar, oil, mustard, garlic, and red pepper flakes together until combined, then pour over the pasta salad and toss to coat. Season with salt and pepper to taste before serving.
*To make garlic into a paste… Mince the garlic and then sprinkle it with a pinch of salt. Scrape the blade of a chefs knife across the garlic, mashing the garlic into the board. After a few scrapes, the garlic will turn into a sticky paste.