All About Kernels
August 15, 2008
We almost got arrested once, and that was a mistake; I'd never seen that goat before in my life.
Mexican Cucumber Salad
We almost got arrested once, and that was a mistake; I'd never seen that goat before in my life.
Mexican Cucumber Salad
Ingredients:
1 medium cucumber, chopped
1 cup frozen corn
1 (16 oz) can stewed tomatoes, drained & sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons red wine vinegar
1 tablespoon crushed red pepper flakes
1/2 teaspoon garlic, minced
1/2 teaspoon, cumin
1 teaspoon fresh cilantro, chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions:
In a large bow, toss together the cucumber, corn tomatoes, bell pepper, and red win vinegar. Season with remaining ingredients. Cover, and chill at least 30 minutes before serving.
1 medium cucumber, chopped
1 cup frozen corn
1 (16 oz) can stewed tomatoes, drained & sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons red wine vinegar
1 tablespoon crushed red pepper flakes
1/2 teaspoon garlic, minced
1/2 teaspoon, cumin
1 teaspoon fresh cilantro, chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions:
In a large bow, toss together the cucumber, corn tomatoes, bell pepper, and red win vinegar. Season with remaining ingredients. Cover, and chill at least 30 minutes before serving.
Live your life crazy... And love every second of it.
Summer Soup of Butternut and Corn
Ingredients:
1 T. olive oil
1 clove garlic, minced
1 onion, chopped
1 butternut squash, peeled and cubed
1 cup corn
1 cups vegetable stock
1 t dried basil
1/2 t black pepper
1/2 C plain yogurt
1/2 t ground nutmeg
Directions: Heat the oil in a Dutch oven over med-high heat. Cook and stir the garlic and onion in the oil until soft and translucent. Add the squash and corn and cook for 3 minutes. Pour the stock into the Dutch oven and bring to a boil; season with basil and black pepper. Reduce heat to med-low and simmer uncovered until squash is tender, about 15 minutes. Remove from heat and, using a hand blender, or working in batches with counter-top blender, process the soup until smooth. Stir in the yogurt and nutmeg.
2 C small pasta
1/3 C Italian-style salad dressing
salt to taste
1 can pinto beans
1 can black beans
2 cups frozen corn
3 tomatoes, chopped
1 1/2 T ground cumin
1/2 T chili powder
1/2 t onion powder
1/2 t garlic powder
1/4 t dried red pepper flakes (optional)
salt and pepper to taste
Directions: Bring large pot of salted water to boil. Add pasta and cook for 8-10 min, until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well. Combine pinto beans, corn, and black beans in a colander, rinse with cold water and add to pasta, Add tomatoes, cumin, chili powder, onion powder, garlic powder, red pepper, and salt and pepper; toss lightly. Chill in refrigerator until ready to serve.
2 fresh poblano chile peppers
1/2 T corn oil
1 pound chorizo sausage
1 medium onion, chopped
2 cloves garlic, minced
1 (28 oz) can diced tomatoes with juice
1 can black beans, rinsed and drained
1 C water
1/2 lb macroni
3/4 t salt (to taste)
1/4 t black pepper (to taste)
1/2 T dried Mexican oregano
Directions: Preheat oven to broil. Place peppers on baking sheet and place in oven. Allow skin to blacken and bliser, turning the pepper until all sides are done. (Do not overcook) When done, place in a paper bag and seal. In about 15-20 mins, take them out of the bag and peel skin off each one under running water. Remove the stems and seeds, then chop. Heat oil in a Dutch oven over med heat. Squeeze chorizo out of casings in the hot oil. With a wooden spoon, break up the sausage, and cook about 4 mins. Remove sausage, and set aside. Stir in garlic, and cook for 1 min. Stir in peppers, and heat through 1 min. Increase heat to high, and stir in tomatoes with liquid, black beans, water, macaroni, salt, pepper, and oregano. Bring to a low boil. Reduce heat to low; cover, and cook, stirring occasionally, until macaroni is al dente, about 10 mins. Garnish with small dollops of sour cream or a sprinkling of queso anejo.
1 pint strawberries, quartered
1 pint blue berries, rinsed and drained
1 pint fresh blackberries, rinsed and drained
1 pint raspberries
1 pint red currants
1 T white sugar
3 T chopped fennel greens
Directions: In a large bowl combine berries and currants. Sprinkle with sugar and gently stir in fennel. Refrigerate for about 20 minutes. Serve cold.
1 T. olive oil
1 clove garlic, minced
1 onion, chopped
1 butternut squash, peeled and cubed
1 cup corn
1 cups vegetable stock
1 t dried basil
1/2 t black pepper
1/2 C plain yogurt
1/2 t ground nutmeg
Directions: Heat the oil in a Dutch oven over med-high heat. Cook and stir the garlic and onion in the oil until soft and translucent. Add the squash and corn and cook for 3 minutes. Pour the stock into the Dutch oven and bring to a boil; season with basil and black pepper. Reduce heat to med-low and simmer uncovered until squash is tender, about 15 minutes. Remove from heat and, using a hand blender, or working in batches with counter-top blender, process the soup until smooth. Stir in the yogurt and nutmeg.
Part of the secret of success in life is to eat what you like and let the food fight it out inside.
Zesty Southern Pasta and Bean Salad
Ingredients:2 C small pasta
1/3 C Italian-style salad dressing
salt to taste
1 can pinto beans
1 can black beans
2 cups frozen corn
3 tomatoes, chopped
1 1/2 T ground cumin
1/2 T chili powder
1/2 t onion powder
1/2 t garlic powder
1/4 t dried red pepper flakes (optional)
salt and pepper to taste
Directions: Bring large pot of salted water to boil. Add pasta and cook for 8-10 min, until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well. Combine pinto beans, corn, and black beans in a colander, rinse with cold water and add to pasta, Add tomatoes, cumin, chili powder, onion powder, garlic powder, red pepper, and salt and pepper; toss lightly. Chill in refrigerator until ready to serve.
I didn't fight my way to the top of the food chain to be a vegetarian.
Southwestern Potato Patties
Ingredients:Ingredients:
1 bag (1 lb 4oz) frozen Southwest shredded hash brown potatoes
3 eggs, beaten
1 C shredded cheddar cheese
1/2 C Bisquick
1/2 t garlic salt
1/4 C vegetable oil
1 can Mexicorn (whole kernel corn with red and green peppers), drained
1 can black beans, rinsed and drained
1/4 C chunky salsa
Sour Cream
Preparation:
Mix potatoes, eggs, cheese, Bisquick, and garlic salt. In a 12" skillet, heat 2 T oil over med. heat. For each patty, spoon about 1/2 C potato mixture into oil in skillet.Flatten with back of spatula. Cook about 4 mins, turning once, until golden. Remove and cover to keep warm. Add more oil as needed.
In saucepan, heat corn, beans, and salsa for 2-3 mins, until hot. Serve over patties. Top with sour cream.
Chili Mac, Mexican Style
1 bag (1 lb 4oz) frozen Southwest shredded hash brown potatoes
3 eggs, beaten
1 C shredded cheddar cheese
1/2 C Bisquick
1/2 t garlic salt
1/4 C vegetable oil
1 can Mexicorn (whole kernel corn with red and green peppers), drained
1 can black beans, rinsed and drained
1/4 C chunky salsa
Sour Cream
Preparation:
Mix potatoes, eggs, cheese, Bisquick, and garlic salt. In a 12" skillet, heat 2 T oil over med. heat. For each patty, spoon about 1/2 C potato mixture into oil in skillet.Flatten with back of spatula. Cook about 4 mins, turning once, until golden. Remove and cover to keep warm. Add more oil as needed.
In saucepan, heat corn, beans, and salsa for 2-3 mins, until hot. Serve over patties. Top with sour cream.
The fact that no one understands you doesn't make you an artist.
2 fresh poblano chile peppers
1/2 T corn oil
1 pound chorizo sausage
1 medium onion, chopped
2 cloves garlic, minced
1 (28 oz) can diced tomatoes with juice
1 can black beans, rinsed and drained
1 C water
1/2 lb macroni
3/4 t salt (to taste)
1/4 t black pepper (to taste)
1/2 T dried Mexican oregano
Directions: Preheat oven to broil. Place peppers on baking sheet and place in oven. Allow skin to blacken and bliser, turning the pepper until all sides are done. (Do not overcook) When done, place in a paper bag and seal. In about 15-20 mins, take them out of the bag and peel skin off each one under running water. Remove the stems and seeds, then chop. Heat oil in a Dutch oven over med heat. Squeeze chorizo out of casings in the hot oil. With a wooden spoon, break up the sausage, and cook about 4 mins. Remove sausage, and set aside. Stir in garlic, and cook for 1 min. Stir in peppers, and heat through 1 min. Increase heat to high, and stir in tomatoes with liquid, black beans, water, macaroni, salt, pepper, and oregano. Bring to a low boil. Reduce heat to low; cover, and cook, stirring occasionally, until macaroni is al dente, about 10 mins. Garnish with small dollops of sour cream or a sprinkling of queso anejo.
I'm at the age with food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table.
Cracked Corn and Cheese Squares
Ingredients:
1 (8 1/2 oz) pkg con muffin mix, mixed to package directions
softened butter, to grease baking dish
1/3 lb Monterey Jack or pepper Jack, cut into 1/4" dice
1/2 C frozen corn kernels
2 scallions, thinly sliced
Directions:
Grease 8" baking pan with butter. Stir cheese, corn, and scallions into corn muffin batter. Pour into baking dish and bake at 400 degrees until golden, 15-18 minutes.
1 (8 1/2 oz) pkg con muffin mix, mixed to package directions
softened butter, to grease baking dish
1/3 lb Monterey Jack or pepper Jack, cut into 1/4" dice
1/2 C frozen corn kernels
2 scallions, thinly sliced
Directions:
Grease 8" baking pan with butter. Stir cheese, corn, and scallions into corn muffin batter. Pour into baking dish and bake at 400 degrees until golden, 15-18 minutes.
Love isn't about finding the perfect person. It's about seeing an imperfect person perfectly.
Summer Berry Compote
Ingredients:
1 pint strawberries, quartered
1 pint blue berries, rinsed and drained
1 pint fresh blackberries, rinsed and drained
1 pint raspberries
1 pint red currants
1 T white sugar
3 T chopped fennel greens
Directions: In a large bowl combine berries and currants. Sprinkle with sugar and gently stir in fennel. Refrigerate for about 20 minutes. Serve cold.
Love is giving someone the chance to destroy you, and trusting them not to.
Don't be afraid to love, because no everyone will hurt you.
Don't be afraid to love, because no everyone will hurt you.
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