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
4 T store-bought crispy onions
lime wedges, for serving
- 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.
- Cut kernels from corn; set aside.
- Heat oil in a large skillet over medium until shimmering. (I used a 12-inch stainless pan.)
- Cook chile, ginger, garlic, and 2 sliced scallions, tossing, until softened and fragrant, 2-3 minutes.
- Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds.
- Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes.
- Add cooked farro and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes.
- 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.
- Transfer corn mixture to a plate. Top with crispy onions and sliced scallions. Serve with lime wedges alongside for squeezing over.
Posted in Quick, Recipes, Vegetarian
Tags: coconut milk, corn, creamed corn, dinner, farro, fast, freekeh, ginger, jalapeño, limes, quick, quinoa, scallions, serrano, turmeric, vegan, vegetarian
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!
One Year Ago: Roasted Chicken Thighs over Herbed Pea & Spinach Puree
Two Years Ago: North African Meatballs
Four Years Ago:
Five Years Ago:
Posted in Chicken (Poultry), Recipes, Sauces
Tags: acorn squash, adobo, boneless skinless chicken thighs, chicken, chipotle, cilantro, cinco de mayo, cumin, dinner, Fiesta Friday, jalapeño, limes, Mexican, roasted, salsa, salsa verde, sauce, scallions, sheet pan, tomatillos, verde, Vitamix
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- this time I doubled the recipe for 25 chicken thighs!! Everyone enjoyed 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 -8 T chopped fresh cilantro, with some stems
- 1/4 cup safflower of olive oil
- 4 garlic cloves, roughly chopped
- 2 T soy sauce
- 2 tsp light brown sugar
- 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
- 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.
- 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.
- 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.)
- Preheat the grill. Grill the chicken, turning frequently, until it is crisp and golden on the outside and done on the inside.
- Sprinkle the chicken with the remaining 2-4 T cilantro and serve with lime wedges and the remaining cashew mixture.
One Year Ago:
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
- 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.
- 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.)
- In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt.
- 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:
Posted in Grilling, Holiday, Quick, Recipes, Shrimp
Tags: avocado, cabbage, chipotle, chipotle chili powder, cilantro, cinco de mayo, coleslaw, corn tortillas, dinner, kid-friendly dinner, lime juice, limes, Mexican, sour cream, tostadas
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
- 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:
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.
Mix in orange zest; let cool.
DO AHEAD: Jam can be made 5 days ahead. Cover and chill.
To Assemble the Cocktail:
Mix salt, sugar, and five-spice powder on a small plate.
Rub rims of Old Fashioned or Margarita glasses with a lime wedge; dip in salt mixture and fill glasses with ice.
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.
Cover and shake until outside is frosty, about 30 seconds.
Strain into prepared glass. (We used a metal strainer.)
Posted in Drinks, Holiday, Recipes, Thanksgiving
Tags: Chinese 5 spice powder, cocktail, cranberries, fruit, limes, margarita, orange juice, tequila
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 jalapeno, seeded if desired, minced
- 2 scallions, thinly sliced
- 1/2 cup fresh cilantro
- 1 1/2 small avocados, sliced or cubed
- 4 tablespoons olive oil, divided, plus more for grill
- 2 limes
- Coarse salt and pepper
- 1 teaspoon chili powder
- 2 pork tenderloin (1 pound each), each cut into six (to eight) 1-inch-thick medallions
- Boil corn 2 minutes in a pot of salted water. Drain and rinse under cold water to cool. With a sharp knife, cut kernels from cobs. Transfer to a bowl and toss with jalapeno, scallion, cilantro, avocado, 2 tablespoons oil, and juice of 1 lime. Season with salt.
- Combine chili powder, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 2 tablespoons oil. Place plastic wrap over pork medallions and press each to flatten to about 1/2 inch thick. Brush both sides with chili mixture.
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill pork 3 to 4 minutes per side for medium. Remove from grill and squeeze juice of remaining lime on top. Serve with corn salad.
Posted in Grilling, Pork, Quick, Recipes, Salads & Dressings
Tags: avocado, cilantro, corn, corn salad, dinner, jalapeño, limes, pork tenderloin, scallions, Tacos
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
- Boil the pasta in salted water and cook according to package directions.
- In the interim, peel, stone and dice the avocados. Toss diced avocado in a bowl with lime juice, salt, pepper and some chili flakes.
- Drain pasta, and toss with ingredients, including basil and grated cheese. Drizzle with olive oil. Serve warm or cold.
Posted in Pasta, Quick, Recipes, Vegetarian
Tags: avocado, basil, dinner, Finnish, lime, limes, orecchiette, pasta, Scandinavian, Swedish, vegetarian