Salsa Corn

When we got home from vacation last week I determined that our meals would come from what was in the fridge, freezer and pantry except, of course, for the fresh fruit and milk that would have to be purchased on our way into town. Before we left, I took stock of what was available while putting the bits and pieces from the fridge into freezer containers for future use; I hoped. I say, "I hoped", because I wasn't sure if some of what I was putting in the freezer was going to be usable at a later date or not. This was an experiment, on my part, of sorts. I knew that I had all of the ingredients for the Southwest Tortilla Stack posted yesterday, but wasn't sure what would be served with it. I found a bit of frozen salsa leftover from a prior recipe called Salsa Green Beans that was posted on 7/2/2014 and thought it might combine well with frozen corn. We liked it very much. The recipe would multiply very easily for larger families. Blessings...

Recipe: 

2 cups frozen corn
1/4 cup thick and chunky salsa or salsa of choice
1/4 tsp. cumin

1. Cook corn according to package directions; drain.
2. Stir in salsa and cumin and heat through.

Yield: 3 - 1/2 cup servings
107 calories per serving
2 gms. fiber

Fast and Fresh Tasting Corn-on-the-Cob

When we go home to California we stay part of the time with a very dear and special friend. This friend has the gift of hospitality, as well as being a very good cook, and she always wants to prepare at least one meal for us. This time we had a meal of delicious sliced yellow and red tomatoes, corn-on-the-cob, steak, and for dessert she made the Chocolate Peanut Clusters posted on 3/21/2014, a recipe I received from her several years ago. I had never had corn-on-the-cob prepared the crisp-tender way that she prepared it. My mom taught me to boil the corn until tender, and this is the way I have always prepared it. I prepared our corn this new way last evening and served it alongside tender broccoli florets drizzled with the Strawberry Basil Vinaigrette recipe posted on 6/30/2014, and a sausage and bean skillet meal. I will post the recipe for the main dish next week. With corn-on-the-cob in abundance this time of year, I would encourage you to give this simple preparation technique a try. Blessings...

1. Shuck, trim and wash corn-on-the-cob.
2. Using a large skillet with a tight fitting lid, add water to the skillet to cover the bottom in a thin layer. Bring the water to a boil and add the corn; cover.
3. Steam over medium heat for 3 to 4 minutes, depending on the size of the ears of corn, being careful that the pan does not boil dry. Remove to serving platter. Delicious!

Taco Soup

Years ago when we lived in California, my husband tasted this soup at a potluck at work. He liked the soup so much that he brought the recipe home for me to make. Like so many recipes I have, it was put in a drawer and forgotten. I came across it awhile ago and decided to give it a try. I didn't have all the ingredients on the pantry shelf so I had to make a few substitutions, but they worked. The recipe is basically a "dump" recipe. You know, the kind of recipe in which you open a can and dump it in the pot? We ate the soup without the taco chips and cheese, and because it has such good flavor it is still a delicious soup. Saves calories, as well. So easy to throw together at the end of a busy day when everyone is hungry. Blessings...

Recipe: 

1 lb. lean ground beef
1/2 cup chopped onion
1 16 oz. can kidney beans, rinsed and drained
1 16 oz. can whole kernel corn, undrained
1 16 oz. can Mexican style tomatoes, undrained
1 16 oz. can tomato sauce
1 pkg. taco seasoning mix
1 4 oz. can chopped green chilies, undrained
1 small can sliced olives, drained
1 cup beef broth
Tortilla chips, Mexican 4 cheese blend, if desired

1. In a large soup kettle, brown ground beef and onion. Sprinkle with salt and pepper.
2. Add all remaining ingredients except tortilla chips and cheese. Cook over medium heat until heated through. (I covered the pot and simmered the soup for about 20 minutes to blend the flavors).
3. Put broken tortilla chips in each soup bowl and ladle soup over. Top with cheese.

Yield: 9 1/3 cups
Note: I didn't have Mexican tomatoes, so I used plain diced canned tomatoes. I also didn't have a pkg. of taco seasoning, so I used 2 tsps. Southwest Seasoning and 1 tsp. ground cumin. I had leftover olives in the refrigerator so I sliced about 1/4 cup. All worked very well.

Chicken and Black Bean Salad

The recipe for this tasty southwestern-flavored main dish salad is another one that comes via a reader contribution to a Taste of Home Magazine from many years ago. I am so thankful that I keep all of these old magazines with my notes from the times when I first tried the recipe. I have been rediscovering many recipes that I haven't made in years, and the rediscovery process has been fun.

I remember when we moved my mom and dad from one home to another many years ago and I came across boxes of old magazines that mom had saved, some going back to my teen years. I'm not there. I'll never forget mom telling my very irritated father that someday she just might want one of those recipes. You know, you just never do know. Some of the old recipes are the absolute best in all the world, especially for making memories around good old-fashioned comfort food. Blessings...

Recipe:

1/3 cup olive or vegetable oil
2 tbsps. fresh lime juice
2 tbsps. chopped fresh cilantro or parsley
1-1/2 tsps. sugar
1 garlic clove, minced
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 can (15 oz.) black beans, rinsed and drained
1 can (11 oz.) Mexicorn, drained
1 medium sweet red pepper, chopped
1/3 cup sliced green onions
1-1/2 cups cooked chicken strips (Southwestern-flavored chicken strips are wonderful in this dish, if you don't want to cook your own).
torn romaine lettuce

1. In a small bowl, mix lime juice, cilantro, sugar, garlic, chili powder, salt and pepper. Allow to sit while you prepare the remainder of the salad as this will allow for the sugar and salt to dissolve in the lime juice.
2. In a large salad bowl, combine the beans, corn, red pepper, green onions and chicken pieces.
3. Slowly drizzle the oil into the lime juice and spices while whisking to blend completely.
4. Pour the dressing over the salad and mix thoroughly.
5. Place torn romaine lettuce on dinner plates and top with salad. By doing it this way, if you have leftovers you won't have wilted lettuce in the salad. Cover the leftover salad and store in the refrigerator for another meal. Simple and delicious!

Yield: 6 cups salad

Fiesta Corn Salad

This salad is so easy to make and would be great for the barbecue season, or as an addition to a Mexican menu. Since the dressing is oil and vinegar based, it won't mind being out of the refrigerator for a long period of time for a fun family gathering outside. Blessings...

Recipe:

2 tsps. Southwest seasoning or about 2 tbsps. taco seasoning mix from a pkg.
1 tsp. fresh lime juice
1/4 cup water
1/4 cup salad oil of choice
1/4 cup apple cider vinegar
1 can (15 oz.) whole kernel corn, drained
1-1/2 cups diced tomatoes
1/2 cup sliced ripe olives
1/2 cup diced red or green sweet pepper
chopped fresh cilantro, if desired (I love the stuff!)

1. In a large bowl, stir together the dressing ingredients. Whisk if needed to mix in the seasoning.
2. Add corn, tomatoes, olives, and pepper; stir to coat in dressing.
3. Cover and refrigerate several hours or overnight, stirring salad occasionally.
4. Add chopped cilantro, if desired, and serve with a slotted spoon.

Serves 6 - 8