Posts Tagged ‘corn’

Summer Veggie Tostada

Sunday, July 24th, 2011

Family road trips have always been our thing. (Or maybe, rather, my mom’s thing. But we all go along with it.) For as long as I can remember, we’ve taken one every summer. When we moved to Texas 16 years ago, we took a massive road trip through the southwest. We went to the Grand Canyon, Saguaro National Park, Carlsbad Caverns and the Petrified Forest. On the way home we spent the night in Santa Fe, New Mexico, and the city completely captured our hearts. Ever since then, some contingent of our family has gone every summer.

For the past several years, it’s been just my parents and one of the kids – the rest of us haven’t been able to go (summer school, work, etc.). But this year, the stars aligned and we set out as a family on the 12-hour drive from Austin. I’m not going to lie – the drive is LONG and BORING. West Texas doesn’t offer much eye candy, and the scenery across the New Mexico border isn’t all that different. But when you get closer to Santa Fe, things start to look more promising. There are mountains in the distance and little adobe houses dotting the landscape.

And, you can always feel the mood in the car shift when people realize that we’re within an hour of New Mexican cooking. On our first night, we drove straight to Harry’s Roadhouse, and 3 of the 5 of us ordered the Tostada. As I’m sure many of you do, my mom had carefully researched where to eat and what to order, and Harry’s Tostada did not disappoint. Completely worth it. The veggies were fresh, the tortilla crisp, the flavors savory. It was my favorite meal of the trip.

When we got home, I couldn’t kick the craving. I wanted more. Apparently, so did my mom. When tomatoes showed up in our farm basket, tostadas were first on the menu. And since then, we’ve had these almost every week. There’s a perfect mix of veggies, and the end result is a meal that tastes light and fresh from beginning to end. They’re a little piece of Santa Fe summer…just what we need in this ridiculous heat!

Gather Up:
2 cups fresh corn kernels from 3 ears sweet corn
1/2 cup diced red onion
2 cloves minced garlic
2 medium diced zucchini or summer squash
1 cup organic black beans, rinsed and drained
pinch dried oregano
flour tortillas, preferably homemade or bakery fresh
olive oil
1 pound peeled and chopped garden tomatoes
1/3 cup fresh chopped cilantro
2 tablespoons fresh lime juice
Sea salt
Freshly ground pepper
Grated soft white cheese (optional)
1 ripe sliced avocado

Slice corn off cob and saute in hot oil over medium high heat until cooked, 2-3 minutes. Season corn and remove.

Adding additional oil, saute the red onion until soft and beginning to brown, 3-5 minutes. Add garlic and stir until the fragrance is released, about 30 seconds.

Add zucchini and saute until just beginning to soften, 2-3 minutes. Season with salt and pepper.

Return corn to the pan, and add the beans and oregano. Stir and heat gently. Check for seasoning. Remove from heat.

Combine tomatoes, cilantro, lime juice and salt and pepper in a bowl. Set aside.

Lightly brush both sides of a tortilla with olive oil and slide it into a hot nonstick pan over medium heat. Gently press it with a spatula, and flip it over when the first side begins to turn golden and crispy. When the second side is done, remove to a rack and repeat with remaining tortillas.

To assemble tostada place several spoonfuls of the veggie and bean mixture on a tortilla. Top with a light sprinkle of white cheese if desired, add a generous spoonful of the tomato salsa and top with a few slices of avocado!

Adapted from a recipe by FarmHouseTable; Inspired by Harry’s Roadhouse, Santa Fe

Spicy Grilled Chicken Lettuce Wraps

Wednesday, February 2nd, 2011

We hardly ever sit down to a family dinner on Friday night. People tend to come and go at different times on the weekend, and they often want to eat and run, if you know what I mean…

But that doesn’t mean they don’t want something savory and delicious to eat while they are around, so I have learned to make dishes that can sit for awhile so folks can help themselves when they are ready.

Lest you judge me to be something of an overindulgent mother, let me assure you it is quite the opposite. Cooking and eating fresh food is a commitment worth making for yourself, and one that I hope my children will make for themselves when the time comes!

And the time is coming! Working Girl gets married this November! Her fiancé’s grandma is an awesome Texas lady who happens to enjoy making homemade treats as much as I do! She gifted Ellen with some of her wonderful pepper jelly over the holidays, and lucky for me it made its way into my pantry! (And into honey mustard gravy for pork chops and the soon-to-famous BBQ meatloaf from ScrambledHenFruit…)

Truth be told, I had to make these indoors on a grill pan… It’s just too darn cold to do it any other way… Luckily tender lettuces are showing up sporadically, and frozen corn makes the delicious topping possible even during a deep freeze!

Gather Up:
1 pound boneless chicken breasts
Olive oil
Kosher salt and freshly ground pepper
½ cup pepper jelly, or other hot jelly of your choosing
2 tablespoons soy sauce
1 teaspoon fresh lime juice
1 teaspoon grated fresh ginger
Boston or Bibb lettuce leaves, washed and separated

For the Salsa Topping:
3 cups sweet corn, thawed
1 tablespoon canola oil
Kosher salt and freshly ground pepper
1 heirloom tomato, seeded and diced
1 small red onion, diced
¼ cup cilantro leaves, chopped
Juice of 1 lime
Extra glaze for drizzling

Preheat oven to 375 degrees. Line a baking sheet with foil. Toss the sweet corn in a bowl with the canola oil and the salt and pepper. Spread evenly on the baking sheet and roast until barely browned, 20-25 minutes, stirring occasionally.

Meanwhile, combine the jelly, soy sauce, lime juice and ginger in a small saucepan. Slowly heat, allowing the flavors to blend.

Preheat a grill pan to medium high heat. Slice the chicken into several pieces of even size and thickness and brush generously with olive oil and season with salt and pepper.

Place the chicken on the grill pan and cook until golden and cooked through. Brush with the jelly glaze during the last few minutes of cooking.

Remove the chicken to a cutting board and allow to rest, brushing again with glaze.

Move the roasted corn to a bowl and add the tomatoes, red onion, cilantro and lime juice and toss well. Season with salt and pepper to taste.

Shred or dice the chicken, tossing with a little additional glaze if desired.

Place chicken in lettuce leaves, top with corn salsa. Drizzle glaze to taste.

Southwestern Black Bean and Corn Dip

Wednesday, January 19th, 2011

Some of my fondest childhood memories involve food… For me August in the Midwest meant sweet corn, the likes of which none outside those environs have ever seen! We ate it early and often, and when it was over, we put corn aside until the next year…

But occasionally I crave it… I’m pretty much a sucker for any recipe that calls for sweet corn, and when the mood strikes I will use whatever manner of corn I can get my hands on! (Even, GASP! frozen sweet corn!)

My favorite way to enjoy a big bowl of this dip is to scoop its saucy goodness up with big fat chips, but it works just as fine with pitas or tortillas, and is pretty awesome as a topping for grilled chicken and fish as well! Oh, and I’ve found that people watching football seem to love it!

Gather Up:
1/3 cup olive oil
¼ cup fresh lime juice
1 ½ teaspoons kosher salt
1 teaspoon Worcestershire sauce
½ teaspoon dry mustard
½ teaspoon celery salt
¼ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
¼ teaspoon freshly ground white pepper
2 cups canned organic black beans, rinsed and drained
2 cups sweet corn, fresh or frozen
1 cup green onions, chopped
3 cups fresh tomatoes, chopped and drained
½ cup cilantro, chopped

Combine the olive oil, lime juice and all the seasonings in a small bowl and mix well. Chill.

Combine the black beans, corn, green onions, tomatoes and cilantro in a bowl and mix gently.

Pour the chilled oil mixture into the bowl and toss to coat.

Cover and marinate in the refrigerator at least 8 hours, stirring occasionally.

From: Texas Ties

Potato Chowder

Sunday, January 2nd, 2011

Soup is the perfect antidote to relentless overindulgence – I don’t know about you, but at our house we are virtually gasping for relief from holiday eating! Somewhere between pigs-in-a-blanket and handfuls of Moose Munch we completely abandoned reasonable menu planning…

Cheese spread became a main course, cookies were offered with every meal, and afternoon coffee begged for a splash of Bailey’s. I believe I actually used spinach artichoke dip as a veggie course (albeit Emeril’s recipe…), and I found myself finishing leftover mashed potatoes a week ago because I needed to make more room in the fridge!

Over big decadent slabs of eggnog French toast this weekend I declared The End. And no one argued. Food sanity was calling, and it was time to answer! Not that this family ever goes on a diet – we just couldn’t do it… But a little saneness in the kitchen, a little nod to fresh veggies, that we can do!

Light and creamy, smooth and dreamy, this potato chowder is super satisfying. It is chock-full of yummy winter veggies and is made mostly with broth to keep things light and healthy! (And leftovers are terrific!)

Gather Up:
¼ pound bacon, diced
1 cup onion, chopped
¾ cup peppers, chopped
Kosher salt and freshly ground pepper
1 tablespoon garlic, minced
2 tablespoons flour
4 cups organic vegetable stock
5 cups potatoes, chopped
2 cups baby turnips, chopped
2 cups carrots, shredded
2 cups corn kernels, thawed
1 cup milk
1 tablespoon fresh thyme, chopped
Pinch of cayenne pepper
Fresh parsley, chopped, for garnish
Cheddar cheese, grated, for garnish

Heat a large pot over medium-high heat. Add the bacon and cook until crisp. Remove and drain on paper towels. Set aside to use as garnish.

Add the onions and the peppers to the pot and season them with salt and pepper. Cook until tender. Add garlic and stir until fragrance is released, about 30 seconds.

Sprinkle in the flour and stir through the veggies. Add the broth, the potatoes and the turnips.

Simmer covered 10-15 minutes until potatoes and turnips are tender. Gently mash the soup mixture just a bit to add a little thickness to the broth.

Add the carrots and corn. Cover and simmer 5 minutes longer to blend flavors.

Stir in the milk. Season with thyme, cayenne, salt and pepper.

Ladle into bowls and serve with reserved bacon, grated cheese and parsley.

Recipe adapted from: Dinosaur Bar-B-Que

Ur Mom’s Tortilla Soup

Tuesday, October 12th, 2010

Everyone I know eats tortilla soup. And everyone I know has their own special version of tortilla soup. This is my version.

For the record, I use lots of veggies (do u know me at all?), I like my chicken diced and not shredded (shredded is too stringy for me), I luv to swirl some dairy through the broth (sour cream is my favorite), and I prefer the tortilla part crispy and salty (soft tortillas act as a thickener and this version is full of veggies).

That being said, and all disclaimers aside, this soup is a crowd pleaser! It is a dish that comes together fast because there is only a quick simmer once everything is in the pot. And yes, there are lots of leftovers!

Gather Up:
3 ears corn, cut off cob
1 large sweet pepper, chopped
1 ½ pounds chicken breast, diced
¾ teaspoon sage
1/8 teaspoon onion powder
¼ teaspoon dried parsley
1/8 teaspoon white pepper
Pinch ginger
1 teaspoon cumin
Kosher salt and freshly ground pepper
Canola oil
2 carrots, diced
1 medium zucchini, diced
1 medium red onion, chopped
3 cloves garlic, minced
1 – 2 canned chipotle peppers in adobo sauce, minced
1 28-ounce can fire roasted crushed tomatoes
1 8-ounce can tomato sauce
4 cups organic low-sodium chicken broth
Blue corn tortilla chips
½ cup sour cream

Heat oven to 400 degrees. Line a sheet pan with foil. Lightly toss corn and sweet pepper with 1 tablespoon oil in a bowl and spread on pan. Roast until golden and beginning to soften 15 – 20 minutes. Remove and set aside.

Meanwhile, heat 3 tablespoons oil in a large deep pan over medium heat. Add diced chicken to pot and season with sage, onion powder, parsley, white pepper, ginger, cumin, salt and pepper. Lightly brown chicken.

Add carrots, zucchini, onion, garlic and 1 – 2 chipotle peppers. Reserve adobo sauce on the side. Cook with chicken 5 – 7 minutes to soften.

Add tomatoes, tomato sauce, stock and a few teaspoons of adobo sauce, to taste.

Bring to a simmer. Add roasted corn and peppers and continue to simmer briefly while you assemble bowls, chips and sour cream.

Serve immediately with a swirl of sour cream and blue tortilla chips.

Welcome to Like Mother Like gal, stay at home mom, college student. Just 3 girls who love to eat and are dedicated to doing it the old-fashioned way! Plan, shop, cook, bake, clean, sleep, repeat. Hope you enjoy - we are so glad you are here!
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