Coconut-Creamed Corn & Farro

In contrast to the fresh corn dish in my last post, this dish was quick and easy to prepare. It was an “out of the box” vegetarian meal that we all enjoyed. We ate it with roasted broccoli on the side. Nice.

This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions. The crispy onions were a fun topping- my son has been adding them to his sandwiches ever since. 🙂

Yield: 4 servings

• 6 ears of corn, kernels removed and cobs discarded
• 2 T extra-virgin olive oil
• 1 serrano or jalapeño chile, thinly sliced
• 1 3″ piece fresh ginger, peeled, sliced into matchsticks
• 4 large garlic cloves, thinly sliced
• 2 scallions, thinly sliced, plus more for serving
• 1/2 tsp ground turmeric
• 1 cup farro or other grains, such as freekeh or quinoa, cooked
• 3/4 to 1 cup unsweetened coconut milk
• Kosher salt
• 4 T store-bought crispy onions
• lime wedges, for serving

1. Cook 1 cup farro according to the package directions. (I cooked 1 cup of Trader Joe’s farro in 2 cups stock for 10 to 12 minutes.) Let rest for an additional 5 minutes; set aside.
2. Cut kernels from corn; set aside.
3. Heat oil in a large skillet over medium until shimmering. (I used a 12-inch stainless pan.)
4. Cook chile, ginger, garlic, and 2 sliced scallions, tossing, until softened and fragrant, 2-3 minutes.
5. Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds.
6. Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes.
7. Add cooked farro and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes.
8. Add 3/4 to 1 cup coconut milk; season with salt, to desired consistency. Bring to a simmer and cook, adding 1–2 T water if needed to loosen, until flavors have melded, about 3 minutes.
9. Transfer corn mixture to a plate. Top with crispy onions and sliced scallions. Serve with lime wedges alongside for squeezing over.

Chipotle-Rubbed Chicken Sheet-Pan Dinner with Roasted Salsa Verde & Acorn Squash

I am such a sauce person! This roasted tomatillo and garlic sauce was absolutely incredible. The acorn squash is roasted on the sheet pan with the chicken and sauce ingredients, absorbing all of the flavors too. It would be a wonderful dish to serve as part of a Cinco de Mayo celebration. In fact, I might make it again on Cinco de Mayo! 🙂

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used boneless, skinless thighs instead of bone-in, and adjusted the method and roasting times accordingly.

I’m bringing this delicious dish to share at Angie’s Fiesta Friday #221 this week, hosted by Jenny @ Dragonfly Home Recipes. Enjoy!

Yield: Serves 4 to 5

• 12 oz tomatillos (about 6 medium)
• 8 garlic cloves
• 4 scallions
• 1 jalapeño
• 6 T extra-virgin olive oil, divided
• coarse salt
• 10 boneless, skinless chicken thighs (about 3 lbs), trimmed
• 2 T adobo sauce, from 1 can chipotles in adobo
• 1 tsp honey
• 1 tsp ground cumin, divided
• 1 medium acorn squash
• ½ bunch cilantro, divided
• lime wedges, for serving
• brown Basmati rice, for serving

1. Place a rack in upper third of oven; preheat to 425°, preferably on convection roast.
2. Start by assembling all the ingredients for the salsa: Remove husks from the tomatillos and rinse. Cut any larger ones in half and arrange on a baking sheet.
3. Smash the garlic cloves with the flat side of your knife and remove skins. Add to baking sheet with tomatillos.
4. Trim ends of scallions and discard, then cut scallions crosswise into 1-inch pieces. Add to baking sheet.
5. Cut the jalapeño in half lengthwise, pull out stem and ribs, and place on baking sheet. Wash hands!
6. Drizzle 2 T oil over vegetables; season with salt. Toss with hands to coat, then push vegetables to one side of baking sheet so they’re taking up about one-third of sheet; set aside.
7. Cut the acorn squash in half and scoop out seeds with spoon. Cut each half in quarters again to make 8 equal wedges.
8. Arrange squash on baking sheet on the opposite side of the baking sheet from the tomatillos (leaving room in the center for the chicken). (I placed each slice on its side so that it could absorb more pan drippings.)
9. Drizzle squash with 2 T oil. Season with salt and sprinkle with remaining ½ tsp cumin.
10. Place baking sheet with tomatillo mixture and acorn squash in the preheated oven for 12 minutes while you prepare the chicken.
11. Pat the chicken thighs dry with paper towels. Season all over with salt.
12. Whisk 2 T adobo sauce (from 1 can chipotles in adobo), 1 tsp honey, ½ tsp cumin, and 2 T oil in a large bowl until smooth.
13. Add chicken to bowl and toss with tongs until coated.
14. After the vegetables have par-baked for 12 minutes, arrange chicken, using tongs, in the center of the baking sheet.
15. Roast until chicken thighs are browned on top and meat is cooked through (165 degrees on an instant-read thermometer), tomatillos are lightly charred on top, and squash is fork-tender about 20 additional minutes.
16. Let cool slightly. While chicken is cooling, pick about ½ cup cilantro leaves from bunch, reserving stems, and set aside for serving.
17. Transfer chicken and squash to a platter.
18. Tip all remaining ingredients, along with ½ cup of pan juices, into a blender. (I used a Vitamix.) Add cilantro, stems and all; season with a bit more salt. Blend, thinning with more pan juices if needed, until smooth and pourable.
19. Spoon salsa over platter and top with reserved cilantro leaves.
20. Serve with brown Basmati rice and lime wedges alongside.

One Year Ago: Roasted Chicken Thighs over Herbed Pea & Spinach Puree

Two Years Ago: North African Meatballs

Four Years Ago:

• Creamy Poblano & Ancho Chicken Tacos: Mix & Match Fillings
• Rick Bayless’ Red Mole Enchiladas with Shredded Chicken

Five Years Ago:

• No-Bake Vegetarian Enchiladas with Smoky Tomatillo Salsa
• Creamy Chicken & Greens with Roasted Poblano Tacos
• Tacos with Tangy Cilantro Chicken
• Rick Bayless’ Swiss Chard Tacos with Caramelized Onion, Fresh Cheese, & Red Chile

Spicy, Garlicky Cashew Chicken

This is one of my absolute favorite grilled chicken dishes. The chicken is so flavorful, moist, and has an amazing sauce to accompany it for serving. (We also spread the tasty sauce on our fresh corn.) We have served it to friends on multiple occasions. Everyone always enjoys it. 🙂

This recipe was adapted from In the Kitchen with a Good Appetite: 150 Recipes & Stories About the Food You Love by Melissa Clark.

Yield: Serves 4

• 1 cup roasted salted cashew nuts
• 6 to 8 T chopped fresh cilantro, with some stems, divided
• 1/4 cup safflower or olive oil
• 4 garlic cloves, roughly chopped
• 2 T soy sauce
• 2 tsp light brown sugar
• freshly squeezed juice of 1 lime, plus lime wedges or slices for garnish
• 1 to 2 jalapeño peppers, seeded or not, to taste
• coarse salt and freshly ground black pepper
• 3 pounds boneless, skinless chicken thighs (about 6 to 8 thighs)

1. In a food processor, combine the nuts, 4 T chopped cilantro, oil, garlic, soy sauce, sugar, lime juice, jalapeño, and 2 T water. Blend until smooth, scraping down the sides as necessary. Taste and season with salt and pepper, if desired.
2. Season the chicken all over with salt and pepper. Smear on enough cashew mixture to coat the pieces thoroughly, but don’t make it too thick or the sauce will fall off into your grill. Set aside any remaining mixture for serving.
3. Let marinate at room temperature while you heat the grill- or refrigerate for up to 12 hours before cooking. (I try to marinate for 8 to 12 hours.)
4. Preheat the grill. Grill the chicken, turning frequently, until it is crisp and golden on the outside and done on the inside.
5. Sprinkle the chicken with the remaining 2-4 T cilantro and serve with lime wedges and the remaining cashew mixture.

One Year Ago:

• Apple Cider Barbecue Sauce

Chipotle Shrimp Tostadas

So messy to eat… but so fresh and flavorful!! This dish was part of our Cinco de Mayo meal this year; it was preceded by chips & Guacamole and accompanied with Margaritas! 🙂 This recipe was adapted from Food and Wine, contributed by Melissa Rubel Jacobson. My husband and son ate the leftover toppings in burritos for lunch the next day. A healthy and quick cooking holiday meal- GREAT!

Yield: Serves 4 to 6

• 1 teaspoon vegetable oil, plus more for frying
• 6-8 corn tortillas
• Kosher salt
• 1 pound large shelled and deveined shrimp
• 1 teaspoon chipotle chile powder
• 4 cups shredded cabbage or coleslaw mix (I used a 10 oz bag of shredded cabbage)
• 1 medium tomato, seeded and cut into 1/4-inch dice
• 2 scallions, thinly sliced
• 1/4 cup sour cream
• 2 teaspoons fresh lime juice
• 1 Hass avocado, thinly sliced
• 2 medium radishes, thinly sliced, optional
• 1/4 cup cilantro leaves, coarsely chopped
• Lime wedges, for serving, optional

1. In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot. Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 1-2 minutes. Drain on paper towels and sprinkle with coarse salt.
2. Preheat a grill. In a medium bowl, toss the shrimp with the 1 teaspoon of vegetable oil and the chipotle chile powder. Season the shrimp with salt. Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes. (We used a grill basket, lightly sprayed with non-stick spray.)
3. In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt.
4. Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro. Serve with lime wedges, if desired.

One Year Ago:

• The Perfect Margarita

Cranberry Margarita

Per Bon Appetit, this is Thanksgiving-in-a-glass; we might make it Christmas-in-a-glass as well!! This cocktail was one of the biggest successes of our Thanksgiving celebration! We served it on Thanksgiving Eve so that I could enjoy it with everyone– it would have been too hectic (for me!) on Thanksgiving Day.

The cranberry jam used in the cocktail can be made up to 5 days in advance (wonderful) and can be made with frozen cranberries as well (a great use for leftover cranberries!). The glass rims are coated in salt, sugar, and Chinese five-spice powder which added a surprise flavor and aroma. Freshly squeezed juice is a must.

This recipe is from The Red Cat in New York City, via Bon Appetit. Great!

Yield: Serves 4  (I doubled the recipe for 6)

For the Cranberry Jam:

• ¾ cup fresh cranberries
• ¼ cup sugar
• 1 teaspoon finely grated orange zest
• 2 tablespoons fresh orange juice

For Assembly:

• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1½ teaspoons Chinese five-spice powder
• 1 lime wedge, plus 2 oz. fresh juice
• 4 oz. fresh orange juice
• 6 oz. tequila

To Make the Cranberry Jam:

1. Bring cranberries, sugar, orange juice, and ¼ cup water to a boil in a medium saucepan; reduce heat and simmer, stirring occasionally, until thick and jammy, 30–40 minutes.
2. Mix in orange zest; let cool.

DO AHEAD: Jam can be made 5 days ahead. Cover and chill.

To Assemble the Cocktail:

1. Mix salt, sugar, and five-spice powder on a small plate.
2. Rub rims of Old Fashioned or Margarita glasses with a lime wedge; dip in salt mixture and fill glasses with ice.
3. For each cocktail, combine ½ oz. lime juice, 1 oz. orange juice, 1½ oz. tequila, and 2 Tbsp. cranberry jam in a cocktail shaker; fill with ice.
4. Cover and shake until outside is frosty, about 30 seconds.
5. Strain into prepared glass. (We used a metal strainer.)

Grilled Chili-Lime Pork Tenderloin with Corn Salad

I was excited to make this dish as soon as I saw the recipe – it combines so many of my favorite flavors and is quick to prepare. I am also trying to squeeze in every last recipe with fresh corn before the season is over. 🙂 The pork cooked quickly and was really tender. The corn salad was fabulous! This recipe was adapted from Everyday Food.

When I told my son what we were having for dinner he asked if he could eat it as a taco filling– what a great thought! I cut the meat and topped it with corn salad in his tacos the first night, and then we ate the leftovers in corn tortillas as well. I squeezed fresh lime juice on top. Perfect.

Yield: Serves 4 to 6

• 4 ears corn (about 4 cups kernels)
• 1 small jalapeño or 1/2 large jalapeño, ribbed and seeded (if desired), minced
• 2 scallions, thinly sliced
• 1/2 cup fresh cilantro leaves, plus more for garnish
• 1 large avocado, sliced or cubed
• 4 tablespoons olive oil, divided, plus more for grill
• 2 limes
• coarse salt and freshly ground black pepper
• 1 teaspoon chili powder
• 2 pork tenderloin (1 pound each), each cut into six (to eight) 1-inch-thick medallions

1. Boil corn 2 minutes in a pot of salted water. Drain and set aside until cool enough to handle.
2. With a sharp knife, cut kernels from cobs into a large bowl.
3. Add minced jalapeño, sliced scallions, cilantro leaves, avocado cubes, 2 tablespoons olive oil, and juice of 1 lime. Season with salt.
4. Combine chili powder, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 2 tablespoons olive oil.
5. Place the pork medallions between 2 slices of plastic wrap and use a meat tenderizer to flatten to about 1/4 to 1/2-inch thick.
6. Brush both sides of each medallion with the chili-oil mixture.
7. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill.
8. Grill pork 3 to 4 minutes per side for medium.
9. Remove from grill and squeeze juice of remaining lime on top. Garnish with minced cilantro and serve with (or over) corn salad.

Avocado-Lime Pasta

When I saw this recipe on Krumkaker I fell in love. So simple, fresh, and different. A Scandinavian pasta dish inspired by a Swedish blog named Pickipicki. This dish could be made year-round but it is a perfect summer meal because it requires so little cooking. I only modified it slightly by adding more garlic and drizzling the finished dish with olive oil. We ate it with fresh Italian orecchiette. Creamy, quick, and GREAT!

• 3/4 pound dry or fresh pasta (I used fresh orecchiette)
• 2 large, ripe avocados, diced
• Juice of one lime
• 3 cloves of garlic, chopped
• Pinch of red chili flakes
• coarse salt, freshly ground black pepper, to taste
• handful of basil, chiffonade
• 1/2 cup Parmesan, grated, or more to taste
• olive oil, drizzled over the top of the dish

1. Boil the pasta in salted water and cook according to package directions.
2. In the interim, peel, stone and dice the avocados. Toss diced avocado in a bowl with lime juice, salt, pepper and some chili flakes.
3. Drain pasta, and toss with ingredients, including basil and grated cheese. Drizzle with olive oil. Serve warm or cold.