Brazilian Vinaigrette

This salad is SO good!! The name makes it sound like a salad dressing, but it's actually a salad. We actually first had this in Puglia- southern Italy- at an authentic Brazilian restaurant. I loved how fresh it was and how it went with grilled meat so well. I brought this to a BBQ and people mistook it for salsa- lol- it's actually really good with tortilla chips too! But it's meant to go with grilled meats. (There is parsley- not cilantro- in this.) Note: The original recipe called for a green bell pepper. I prefer red, orange, or yellow, so I with an orange one instead.

Brazilian Vinaigrette 
adapted from Our Best Bites

4 large tomatoes diced small (about 2 cups)
1 medium white onion or 1/2 large diced small (about 1 cup)
1 green (or any color) bell pepper diced small (about 1 cup)
1/4 cup minced flat-leaf parsley
1/2 cup avocado or olive oil
4 tablespoons white vinegar or white wine vinegar, or half and half
1 teaspoon kosher salt
1/4 teaspoon black pepper

1. Add all ingredients to a bowl and toss to combine. Chill for at least an hour (and up to a few) before using. Keep in mind that flavors, including salt, intensifies after sitting so taste when ready to serve and you can always add additional salt, if needed. You may also add more vinegar if you prefer.

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Slow Cooker Chicken Corn Chowder

This was a delicious and easy to prepare chicken corn chowder recipe. I prepped this the night before, but kept the potoates in an airtight container soaking in cold water. In the morning, I drained the potates in a strainer and just added them to the top, then plugged the crockpot in. I also just used whole, frozen chicken tender pieces and shredded them after cooking. This way I could make this on a work morning.

Slow Cooker Chicken Corn Chowder

adpated from An Edible Mosaic

2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken tenders, breasts, or thighs
2 teaspoons salt
1/2 teaspoon black pepper
8 large cloves garlic crushed
1 tablespoon minced fresh thyme
1 large yellow onion chopped
1 large red bell pepper chopped
3 large stalks celery sliced
20 ounces frozen sweet corn, no need to thaw
1 1/2 pounds yellow potatoes scrubbed and cut into 1-inch cubes
1 bay leaf
4 cups chicken stock or chicken broth
1 cup heavy whipping cream
3 tablespoons cornstarch
real bacon bits, for garnish

1. Drizzle the oil across the bottom of a slow cooker. Spread out the chicken in an even layer across the bottom. Sprinkle on the salt, black pepper, garlic, and thyme. Add the following in even layers: onion, bell pepper, celery, corn, and finally the potatoes. Add the bay leaf. Pour in the chicken broth. (Don’t stir.) Cook until the chicken is fully cooked and the vegetables are tender, on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours. At the end of the cooking time, shred the chicken with two forks. 

2. Mix together the cream and cornstarch in a small bowl. If you’re cooking on LOW, stir in the cream/cornstarch mixture during the last 30 minutes of cooking. If you’re cooking on HIGH, stir in the cream/cornstarch mixture during the last 15 minutes of cooking.

3. If you want the soup even thicker, you can puree 2 cups of it in a blender and stir it back in, or simply use a potato masher to partially mash the soup when it’s done cooking. (Note that this soup will thicken more as it cools.) Serve garnished with bacon.

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Cheesy Pinto Beans (Bean + Rice Bowls)

My husband and I LOVED these simple bean and rice bowls. I found the recipe randomly on Facebook. You just simmer canned beans on the stove, mashing some, and stirring. As they cook, they turn creamy, like beans from a Mexican restaurant in the US. I loooove them! You include the bean liquid, and at first, it does not seem like it will work, but it does. These were so delicious and easy. You just need some rice to go along with them, and whatever toppings you want. We used chopped tomatoes, minced white onions, guacamole, chopped lettuce, and cilantro-lime ranch. For the ranch dressing, I just mixed up some Trader Joe's dry mix with the ingredients listed and blended it with some fresh cilantro and lime juice.

              

Cheesy Pinto Beans (Bean + Rice Bowls)

adapted from a random FB recipe

1 cup dry rice (or more if you want more)
oil
1/4 tsp red pepper flakes, optional
1/2 tsp garlic powder
2 cans pinto beans (about 30 oz. total)
1 tsp ground cumin
1 tsp smoked paprika
1/4 tsp black pepper
1/2 cup shredded cheddar (or any shredded cheese)

Topping ideas: guacomole, chopped tomatoes, chopped lettuce, diced onion, hot sauce, **cilantro-lime ranch, sour cream

1. Cook rice as directed and set aside- I always use my rice cooker. For more flavor, cook in low-sodium broth.

2. Meanwhile, in a medium pot (I used non-stick), heat oil over medium heat. Add red pepper flakes and garlic powder and saute until frangrant, about 15 seconds. Don't burn the garlic. 

3. Add pinto beans, liquid and all, and stir. With a potato masher, mash half of the beans right in the pot. Add the remaning spices, stir, and bring to a simmer. The beans will look watery at first, but will thicken upon cooking and stirring. Keep going at it; dont' get discouraged. At first I thought it wasn't working out, but it ended up being perfect after cooking/stirring. 

4. Stir in cheese until melted. Serve on top of rice with optional toppings and enjoy!

**Cilantro-lime ranch dressing- I made a half-recipe using Trader Joe's dry ranch mix (instructions are on the bottle), then I blended it with a small bunch of cilantro and some lime juice. You can make this a day or two ahead of time. You can also use a dry packet of Hidden Valley ranch, OR just take pre-made Ranch and blend it with some cilantro and lime. You can also just use plain sour cream and fresh cilantro, seperately.**

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Salmon Rice Bowls

We loved these Salmon Rice bowls. The fam likes recipes like this where they can make their own bowl with whatever toppings are available. You can make some of the stuff from this recipe ahead of time to make it easier (slice cucumbers, make slaw). We served this with a choice of either rice or quinoa and it was good with both. 

Salmon Rice Bowls

adapted from Cooking Classy

1 1/2 cups dry jasmine rice
4 cups (8 oz) coleslaw mix (shredded cabbage + carrots. Can use less)
2 green onions, sliced
1 1/2 Tbsp rice vinegar
2 Tbsp honey, divided
3 Tbsp + 1 tsp soy sauce, divided
1 1/2 tsp sesame oil, divided (I use sunflower oil since I don't like sesame)
Salt and black pepper
2 Tbsp mirin
1 Tbsp fresh ginger, minced
1 tsp minced fresh garlic (I use ginger garlic paste for ginger + garlic)
3/4 tsp cornstarch
2 tsp olive oil or vegetable oil
1 1/2 lbs. skinless salmon fillet, chopped into 1-inch cubes
1/2 English cucumber, thinly sliced
1 avocado, diced
1 1/2 tsp toasted sesame seeds

Sriracha mayo

1.  Cook rice according to directions on package. Can also use quinoa instead of rice, or along with it. Make the slaw: In a large mixing bowl toss together coleslaw mix, green onions, rice vinegar, 1 Tbsp honey, 1 tsp soy sauce and 1/2 tsp sesame oil or sunflower oil. Season lightly with salt to taste. Set mixture aside.

2.  Make the salmon sauce: In a small mixing bowl whisk together remaining 3 Tbsp soy sauce, 2 Tbsp mirin, 1 Tbsp honey, 1/2 tsp sesame oil or sunflower oil, the ginger, garlic and cornstarch until mixture is well blended (cornstarch should be dissolved). Set aside.

3.  Cook salmon: Dab salmon pieces dry with paper towels, season with pepper only. Preheat a 12-inch non-stick skillet over medium-high heat. Add olive oil. Quickly spread salmon pieces out evenly in skillet. Let sear on one side only until salmon is nearly cooked, about 2 to 3 minutes.

4.  Cook sauce: Whisk cornstarch mixture once more then pour over salmon. Cook, gently tossing for about 20 to 30 seconds until the mixture is thickened.

5.  Assemble bowls: Layer cooked rice into serving bowls. In sections top with salmon, the cabbage slaw, avocado, and cucumber. Drizzle Sriracha mayo over bowls and sprinkle with sesame seeds.

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Syrian Ouzi Beef Rice

I love this recipe from An Edible Mosaic and so did my family, especially my 18-year old son, who keeps asking for it. The recipe is supposed to be made with ground lamb, but I can never find it here, so I finally just made it with ground beef. I was glad I did. If I ever do find ground lamb, I'll try it, but it's so good with beef. I made my own spice mix for this, from the same blog/cookbook, and I'll list that recipe here too. We always have this with roasted cauliflower- so good. I've used Northwoods Fire or Garlic Salt from Penzey's on the cauliflower. The original recipe cooks the meat first, then the rice. When I make this, I start the rice first, since it takes longer. Then start the meat, and hopefully, they are done at about the same time. 

Syrian Ouzi Beef Rice  

adapted from An Edible Mosaic 

Topping/Garnish:

1/2 tablespoon ghee or olive oil
6 tablespoons blanched almonds or pine nuts
3 tablespoons minced fresh parsley, optional

Rice:

3 tablespoons ghee or olive oil
1 cup diced yellow onion
1 1/2 cups basmati rice soaked in water for 10-15 minutes, then rinsed under cool running water in a fine mesh sieve and drained well
1 bay leaf
1 cinnamon stick
4 pods cardamom cracked open
2 whole cloves
1 1/2 cups frozen peas and carrots (I just use the whole 12-oz bag now. It's prob a little more than 2 cups)
1 tablespoon 7-spice mix, see below

1 1/4 teaspoons salt
1 teaspoon Aleppo pepper
1/4 teaspoon turmeric
3 cups chicken stock 

Plain yogurt, for serving

Lamb (Or Beef):

1 pound ground lamb or 85% lean ground beef; if you use leaner meat, add 1 tablespoon ghee or olive oil
1 cup diced yellow onion
4 large cloves garlic crushed
1 tablespoon 7-spice mix, see below
1 teaspoon salt
1 teaspoon Aleppo pepper

For the Topping: Preheat a small skillet over medium-low heat. Add the ghee/oil; once melted, stir in the nuts. Cook until the nuts are golden and fragrant, about 5 minutes, stirring often. They can burn easily. Remove the nuts from the heat and transfer them from the skillet to a paper towel-lined plate to cool.

For the Rice:Preheat a 4 to 5-quart non-stick pot over medium heat. Add the ghee/oil; once melted, add the onion. Cook until the onion is softened but not browned, about 5 minutes, stirring occasionally. Stir in the rice and cook 1 minute, and then stir in the bay leaf, cinnamon stick, cardamom pods, and cloves, and cook 30 seconds. Stir in the peas and carrots, 7-spice mix, salt, Aleppo pepper, and turmeric. Add the chicken stock, and stir it briefly (try for just one stir!). Let it come up to a gentle boil. Cover the pot, turn the heat down to low, and cook until the liquid is absorbed, about 20 minutes (don’t open the lid during this time). Remove from the heat, let the rice sit (covered) for 10 minutes, and then fluff it with a fork.

For the Lamb: Preheat a large skillet over medium-high heat. Add the lamb/beef (and oil/ghee if using) and use a wooden spoon to break up the meat in the skillet. Stir in the onion. Cook until the meat is browned and the onion is softened, about 8 to 10 minutes, stirring occasionally to break the meat into smaller crumbles. Turn the heat down to medium, stir in the garlic, and cook 30 seconds. Stir in the 7-spice mix, salt, and Aleppo pepper, and remove from the heat. Cover the skillet and set it aside for now.

To Serve:If the meat cooled too much, reheat it for a couple minutes on the stovetop. Transfer the fluffed rice to a large serving platter and top with the meat, nuts, and parsley. Serve. (I just put both pots on the table/counter and let everyone dish up rice, then meat on their own plates.) 

7-Spice Mix 

adapted from An Edible Mosaic

1/2 tablespoon black pepper 

1/2 tablespoon allspice 

1 teaspoon sweet paprika 

3/4 teaspoon coriander 

3/4 teaspoon cumin 

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1. Mix all spices together and store in a spice container. (Pictured below.)

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Thai Crockpot Curry Chicken

We enjoyed this red Thai curry made in the crockpot. I liked the addition of veggies that I usually don't use in curry, like cauliflower and butternut squash. (I subbed the squash for the sweet potato in this recipe.) In Italy one can buy pre-cut butternut squash rear-round, so that's what I used here. (It's labeled "zucca", or pumpkin.)

Thai Crockpot Curry Chicken   

adapted from Carlsbad Cravings 

CURRY SAUCE

1 14. oz can full-fat unsweetened coconut milk
2-4 tablespoons red curry paste depending on brand 
1 tablespoon freshly grated ginger
4-6 garlic cloves, minced
2 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
2 tablespoons less sodium soy sauce
2 tablespoon fish sauce
1 bay leaf or dried kaffir lime leaf
1 teaspoon dried basil
1/2 tsp EACH onion powder, ground coriander

CHICKEN AND VEGGIES

1 1/4 lbs. boneless, skinless chicken thighs, trimmed of fat
1 large sweet potato, peeled, chopped into 1/2-inch pieces (OR equivalent pumpkin or butternut squash)
2 cups cauliflower florets
1 bell pepper (any color), sliced

ADD LATER

1 1/2 tablespoons cornstarch
1/4 cup water
2 tablespoons lime juice
1/4 cup creamy peanut butter
2-4 teaspoons sriracha/Asian chili sauce

GARNISH (PICK YOUR FAVES)

crushed peanuts or cashews 
lime juice to taste
fresh basil
fresh cilantro

sweet Thai chili garlic sauce

1.  Add curry sauce: Lightly spray slow cooker insert with cooking spray. Add the Curry Sauce ingredients and whisk to combine. Add the chicken, cauliflower and sweet potatoes and stir to combine, making sure the chicken is submerged after stirring. You can add the bell peppers now for soft bell peppers or about ⅓ way through cooking for firmer peppers.

2.  Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is cooked through to 165 degrees F on an instant-read thermometer. (Always check for doneness on the earlier end of the cooking window, then cook on as needed.) Meanwhile, in a small bowl, whisk the cornstarch together with ¼ cup water to make a slurry. Stir into the slow cooker along with the peanut butter and lime juice. Shred the chicken right in the crockpot with 2 forks. 

3. Cook UNCOVERED on HIGH for 15-20 minutes, until the sauce thickens. Add desired amount of Asian chili sauce to taste. Adjust to taste with lime juice, soy sauce, etc. Garnish servings with optional crushed peanuts, casshews, fresh basil, cilantro, lime juice and chili sauce. Serve with rice.

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Mexican-Inspired Corn Salad (Esquites)

This is my third recipe for Esquites, not to mention some other Esquites-inspired recipes on this site (soup, dip, etc). I love the flavors. This recipe is a little different and I really, really liked it. I made it for the first time recently for a potluck, and everyone loved it. I didn't get enough of it then, so I made it again after that just for our family. You can make this with fresh corn off the cob (see the original recipe link, below.) Here, I cannot get that, so I just use good-quality frozen corn. 

Mexican-Inspired Corn Salad (Esquites)

adapted from An Edible Mosaic

Salad:

4 large cups frozen corn, thawed and drained
1/2 teaspoon garlic powder
1 jalapeño de-seeded and minced (I used pickled)
¼ cup diced red onion
¾ cup crumbled cotija OR Feta cheese, divided
2 scallions green and white parts, thinly sliced, divided
¼ cup fresh cilantro leaves for the top (I mixed about 1/2 cup into the actual salad)
1 jalapeño thinly sliced, for garnish (optional)
1 lime cut into 6 wedges, for serving (optional)

Dressing:

3 tablespoons mayo
3 tablespoons sour cream
2 tablespoons fresh lime juice (or bottled key lime)
¼ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon salt
¼ teaspoon black pepper (can sub 1 heaping tsp TJ's Elote Seasoning for all spices except smoked paprika)
⅛ teaspoon smoked paprika

1. Add the corn, red onion, garlic powder, jalapeno, ½ cup crumbled cotija cheese, and ½ of the sliced scallion to a large bowl. Toss gently. If you want cilantro in the salad, add that in now.

2. Stir together all ingredients for the dressing in a medium bowl. Add the dressing to the corn mixture and toss gently. Top with the remaining ¼ cup crumbled cotija cheese, ½ of the sliced scallion, the cilantro leaves, and the sliced jalapeño. Serve along with the optional lime wedges to squeeze on top.

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Honey Chipotle Lime Chicken Bowls

These bowls were so full of flavor and delicious. You have a bed of cilantro-lime rice, topped with spinach and other veggies, and then you add the grilled chipotle chicken and finish it off with a cilantro-lime ranch dressing. So much flavor! The leftover dressing and grilled chicken really dress up a plain salad, too. You can make the cilantro-ranch ahead, plus set the chicken to marinate. 

Honey Chipotle Lime Chicken Bowls   

adapted from Mel's Kitchen Cafe 

Honey Chipotle Lime Chicken:

2 tablespoons olive oil

2 tablespoons freshly squeezed lime juice (I use bottle key lime)
2 tablespoon honey
2 tablespoons finely chopped chipotle peppers and adobo sauce, mostly sauce if you can (I use jarred paste)
1 tablespoon Dijon mustard
4 to 5 cloves garlic, finely minced or pressed through a garlic press
2 to 3 tablespoons chopped fresh cilantro
½ teaspoon salt, I use coarse, kosher salt
Pinch of black pepper
2 pounds thin cut boneless skinless chicken breasts 

Bowls:

Spinach, lettuce or spring mix
Chopped tomatoes
Chopped or sliced avocado
Fresh limes

Pickled jalapenos or banana peppers
Cilantro lime rice, recipe below
Cilantro lime dressing, recipe below

1.  For the marinade, whisk together the olive oil, lime juice, honey, chipotle peppers and sauce, Dijon mustard, garlic, cilantro, salt and pepper. Place the chicken in a shallow dish or ziploc bag and pour the marinade over the top. Make sure the chicken is evenly coated. Cover and refrigerate for 2 to 24 hours (the flavor gets better the longer it marinades).

2,  Cook the chicken on a grill, in a skillet or in the oven (broiled) until cooked through, about 4-5 minutes per side, depending on how it’s cooked. Let rest for 5-10 minutes. Slice the chicken into strips and serve with any or all of the bowl ingredients. (Add your own to the list, too!)

Cilantro Lime Rice

1 tablespoons butter
1 ¼ cups rice, long grain white rice or jasmine rice works best
2 ¼ cups low-sodium chicken broth
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
Juice and zest of 1 large lime (I used 2 TBS key lime juice)
2 tablespoons chopped cilantro
¼ teaspoon ground cumin

Rice cooker (stovetop directions below)- Add all of the ingredients to your rice cooker except the lime juice and cilantro. Turn the rice cooker on to cook. When rice is done cooking, stir in the lime juice and cilantro with your rice paddle. Serve. 

Stovetop- In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork and serve.

Cilantro Lime Dressing

½ cup buttermilk (I used buttermilk powder + water with good results)
½ cup mayonnaise
½ cup sour cream, light or regular
¼ cup salsa verde or a small can of Hatch chilis
1 tablespoon fresh lime juice, from about 1 medium lime (I used bottle key lime)
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon onion powder
Pinch of dried dill, about 1/8 teaspoon
Pinch of salt, I use coarse, kosher salt
Pinch of black pepper, I use coarsely ground black pepper
½ cup coarsely chopped cilantro
1 green onion, white and green parts coarsely chopped, or small bunch of chives (can be left out if needed)

1. Combine all the ingredients in a blender (or use an immersion blender) and process until smooth. Thin with additional buttermilk, milk, or lime juice, if you want to adjust the consistency. Refrigerate until ready to serve (the taste gets better with time – it can be made several days in advance).

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Carnitas Bowls

I made this Carnitas recipe again recently, but instead of using it as a taco filling, we made Carnitas bowls with the meat, rice, sauteed veggies, pickled red onions, salsa, cilantro-lime dressing, jalapenos, and fresh cilantro. So good and flavorful! There is a lot of prep, but you can do a lot of things ahead of time. 

Carnitas Bowls 

adapted from here

4-5 lbs pork shoulder/pork butt trimmed of excess fat (can use smaller, too)
1 tablespoon olive oil
1/4 cup orange juice
2 tablespoons lime juice
1 teaspoon liquid smoke
2 bay leaves
1 onion, chopped
1 jalapeno, deveined, deseeded, chopped, optional

Wet Spice Rub:
3 tablespoons olive oil
2 tablespoons tomato paste
1 tablespoon reduced sodium soy sauce
1/4 cup brown sugar, packed
1 tablespoon ground cumin
2 tsps EACH dried oregano, salt
1 tsp EACH chili powder, garlic powder, onion powder
1/2 tsp EACH smoked paprika, pepper
1/2-1 teaspoon ground chipotle chili pepper (optional; adds heat)

Toppings:

Warm cooked rice

Sauteed peppers and zucchini (or fave veggies)

Fresh or jarred salsa

Cilantro-Lime Dressing (scroll down) OR sour cream

Pickled Red Onions

Pickled jalapenos

Fresh cilantro

1. Heat 1 tablespoon olive oil over high heat in a large nonstick skillet. Using tongs or 2 forks, sear pork on all sides until lightly browned. Transfer pork to a large plate or cutting board until cool enough to handle. (If I'm feeling super lazy I skip this searing part.... because it does get seared or broiled at the end. You can choose to do this, or just dump it all in the crockpot without searing.) 

2. Meanwhile, whisk together all of the Wet Spice Rub ingredients in a medium bowl. When pork is cool enough, massage Wet Spice Rub evenly all over, then transfer pork to slow cooker. Add orange juice, lime juice, liquid smoke, and 2 bay leaves to slow cooker. Top pork with onions and optional jalapeno. Cook on LOW for 8 to 10 hours or on high for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork.

3. Remove pork from slow cooker to cutting board, shred, and add back to slow cooker and toss with juices. Cook on low for 20 minutes. Meanwhile, preheat oven to 450 degrees F. Line a large baking sheet with foil.

4. After 20 minutes, remove pork (do NOT discard juices in slow cooker) and add shredded pork to baking sheet in an even layer. Drizzle with some of the remaining juices (about 1/4 cup) and bake for 15 minutes then broil to desired crispiness, watching closely so meat doesn’t burn (about 5-10 minutes). Drizzle with additional juices and toss. Another way to crisp the meat up is to sear in batches in a non-stick skillet on the stove.  (Or use a counter-top griddle.) 

5. Serve warm over rice with sauteed veggies, pickled red onions, salsas/sauces, pickled jalapenos and fresh cilantro. (Or other fave toppings!)

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Thai Pork & Peanut Red Curry

I had some sliced pork for stir-fry in the freezer that I wanted to use up, so I googled a pork Thai curry and found this recipe from BBC Food. It was good; the only change I made was to include some fish sauce to amp up the savory flavor. I also added a dried kaffir lime leaf and a lemongrass stalk, but it's not necessary. I use Thai Kitchen red curry paste currently, and I was afraid 4 Tbs would be too much, so I used 2. I couldn't taste any spice at all, so I added an additional tablespoon. I think start with 2 Tbs, and add to taste (taste after the meat is cooked all the way through, of course). The recipe called for baby corn, but I couldn't find any at the store, so I subbed baby zucchini instead.

Thai Pork & Peanut Red Curry

adapted from BBC Good Food

1 tbsp vegetable or coconut oil
bunch spring onions, sliced (I forgot these at the store, so omitted)
small bunch coriander (cilantro), stalks finely chopped, leaves saved for later
400g pork tenderloin, sliced (I used sliced stir-fry pork)
2-4 tbsp Thai red curry paste
4 tbsp peanut butter (I used smooth)
1 tbsp soft brown sugar OR coconut sugar
1 tbsp soy sauce

1 teaspoon fish sauce
400ml can coconut milk
3 baby zucchini, sliced
1 tbsp lime juice
steamed jasmine rice, to serve

1.  Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander (cilantro) stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown. Stir in the curry paste and peanut butter. (For curry paste- start with 2 tablespoons. Can add more later, in step 2.) After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water (I used less water than that, but ended up adding more later. Use it if you want to). Mix well, put a lid on and leave to simmer for 15 mins over medium-low heat, stirring occasionally.

2.  Remove the lid, add the baby zucchini and increase the heat. Simmer for 3 mins until the zucchini is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. At this point, add more red curry paste if you want more spice/flavor. Can also increase the sugar, fish sauce, and lime juice. Serve with chopped coriander (cilantro) leaves and rice.

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Super-Easy Chicken Cordon Bleu w/Roasted Broccoli

This recipe was super good, and super easy. It is Chicken Cordon Bleu; by far, the easiest version I've ever made (and I've made other easy versions!) This one is just layered on a pan, no stuffing/rolling involved, and your veg bakes right along with the chicken, so it can be a one-dish meal. One can add rice or a parmesan orzo to make the meal go farther, but it's not needed.         

Super-Easy Chicken Cordon Bleu w/Roasted Broccoli

adapted from Mel's Kitchen Cafe

2 tablespoons olive oil
1 ½ pounds broccoli, cut into spears/thin wedges 
Salt and pepper
4-5 thin chicken breast cutlets (buy cutlets, or cut breasts in half and pound thin) 
2 tablespoons Dijon mustard
4 to 8 slices deli ham, exact amount depends on brand/size of slices
4 to 8 slices Gruyere or Swiss cheese
¾ cup Ritz crackers (about 15), coarsely crushed

1.  Preheat the oven to 450 degrees. Make sure an oven rack is in the lower-middle position. Brush a large, rimmed baking sheet (about 11X18-inches) with 1 tablespoon of the oil. Place the broccoli on one side of the sheet pan, and drizzle with remaining oil. Sprinkle with salt and pepper.

2. Place the chicken cutlets side-by-side on one side of the prepared baking sheet (to help them fit, you can alternate thicker end to thinner end as you lay them down). Placing them close together (without overlapping) will help the cheese stay put as they bake. Sprinkle lightly with salt and pepper. Spread the mustard lightly over the top of each chicken piece. Top with 1 to 2 slices ham to cover and then add one or two slices of the cheese evenly across the top. Sprinkle the cracker crumbs evenly over the cheese and press lightly so the crumbs aren’t loose.

3.  Bake for 20 minutes until the chicken registers 160 degrees F on an instant-read thermometer and the broccoli is roasted and tender. The exact time will depend on the thickness of the chicken. If the chicken still needs more time but the broccoli looks like it is finished, scoop the broccoli off the sheet pan onto a plate and lightly tent with foil while the chicken finishes cooking.

4. For a better presentation, remove the chicken and broccoli as soon as it comes out of the oven so it doesn't sit in the juices in the bottom of the pan. I did not do this; to keep with the ease of a one-pan meal (and laziness). It was fine to leave it in the pan for serving. 

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Thai Drunken Noodles

There is no alcohol in this noodle dish, but different stories about the name. The dish is very flavorful and full of veggies. One can do lots of prep work the night or morning before, if needed, so this has the potential to come together very quickly. This pic was taken with the leftovers; in the process of re-heating on the stove, some of the noodles broke up, but it was still tasty. (Best way to reheat- in a small non-stick pan/skillet with some water added as it cooks slowly, while stirring with a silicone spatula.)

Thai Drunken Noodles
adapted from Carlsbad Cravings

CHICKEN

12 ounces chicken thighs, chopped into bite size pieces
1 tablespoon reduced sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon cornstarch

SAUCE

3 tablespoons oyster sauce
3 tablespoons reduced sodium soy sauce
2 tablespoons dark brown sugar (may sub light)
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 teaspoon molasses *don’t skip!
1/2 tsp EACH ground coriander, ground ginger
1/4 teaspoon pepper

NOODLE STIR FRY

3 tablespoons vegetable or peanut oil, divided
8 ounces wide rice noodles, fresh or dried
2-3 Birdseye/Thai chili peppers, deseeded and finely chopped, optional (I left out)
½ medium white onion, thinly sliced
1 red bell pepper, thinly sliced
6 ounces baby corn, halved
4 cloves garlic, minced
1 cup Thai basil leaves, loosely packed (may sub regular basil)
½ cup grape tomatoes, halved

1. Chicken: Whisk together 1 tablespoon soy sauce, 1 teaspoon sesame oil and 1 teaspoon cornstarch in a medium bowl. Add chopped chicken and toss to evenly coat; set aside.

2.  Noodles (skip this step if using fresh noodles): Place the wide rice noodles in a large bowl and pour boiling water over top until completely submerged and give them a good stir. Let them soak until softened, pliable, and limp but not fully tender/still al dente, stirring occasionally so they don’t stick together, about 12-15 minutes (less for thinner noodles). Rinse noodles in cold water, while separating any stubborn noodles with your fingers. Drain and toss with 1 teaspoon sesame oil. Set aside.

3.  Sauce: Whisk all of the Sauce Ingredients together in a medium bowl; set aside.

STIR FRY

4.  Heat 2 tablespoons vegetable oil in a wok over high heat or large nonstick skillet over medium-high heat. Once very hot, add chicken, onion, and chilies and cook for 2-3 minutes. Add bell peppers, corn and garlic and stir fry 2-3 minutes.

5.  Leave the chicken mixture in the pan. IF USING A WOK, add 1 Tablespoon additional oil and heat over high heat. IF USING A NONSTICK SKILLET, heat 1 teaspoon additional oil over medium-high heat (the oil helps prevent the noodles from sticking).

6.  Add the noodles and sauce to the pan and toss to combine. Spread the noodles over the surface of the pan and let them sit without touching for about 30 seconds. Flip the noodles and spread them out again; repeat 2-3 times until the noodles soak up the sauce, start to caramelize and reach desired tenderness.
Add the tomatoes and basil and toss to combine. Stir fry another 1 minute. Serve immediately.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Mexican Street Corn (Elotes) Dip

Oh wow, I absolutely loved this dip. I made it for our dinner a bit ago, just because I wanted to- no special occasion, except my local store had delicious tortilla chips- the kind made from whole fried tortillas- usually impossible to find here. They were wonderful with this dip. The brand was Cazo de Oro. They reminded me of Juanita's tortilla chips sold in the NW. Sadly, they are all gone now, and I can't find more. I added some Trader Joe's "Everything But the Elote" seasoning mix to this recipe, making it even better. (I added that in lieu of the salt/pepper.) 

PS: I used canned corn for this, per the recipe, and it was wonderful. This might be the first time I've ever used canned corn (besides creamed corn, for recipes). It didn't have the "canned corn" taste like I feared, and the original recipe stated canned corn held up better for this recipe than frozen. I used one can white, one can yellow.  I also used Japanese Kewpie Mayo; which I think made this even more divine! Use what you have, though.  

Mexican Street Corn (Elotes) Dip

adapted from Carlsbad Cravings

12 ounces cream cheese, softened

1 cup sour cream

1/2 cup mayonnaise

2 tablespoons lime juice

1 ½ teaspoons chili powder

1 teaspoon ground cumin

1/2 tsp EACH salt, pepper OR 1 tsp TJ's "Everything But the Elote Seasoning"

ADD LATER

4 oz. can diced green chiles, drained (I used Hatch green chilis- yum)

4 oz. can diced jalapeno peppers, drained (or less to taste)

1/2 cup cilantro, chopped (measure before chopping)

1/4 cup thinly sliced green onions

1 cup shredded sharp cheddar cheese

2 cups shredded Pepper Jack cheese, divided

1/2 cup cotija cheese, crumbled, divided (OR use crumbled Feta)

1 tablespoon olive oil

2, 15 oz. cans sweet corn, drained, rinsed, air-dried for a bit (I used one can white, one can yellow)

2 cloves garlic, minced

1. Preheat oven to 350 degrees F.  Add cream cheese, mayonnaise, sour cream, lime juice and all seasonings to a large bowl. Stir until combined (use a handheld mixer if desired to make it extra creamy).  Stir in green chilies, jalapenos (add to taste), cilantro, green onions, cheddar, 1 cup Pepper Jack cheese, and ¼ cup Cotija/Feta; set aside.

2.  Heat oil in a large cast iron skillet over a medium-high heat. Add the corn and cook for 5-7 mins, until slightly charred. Add garlic and sauté for 30 seconds. Transfer corn to the cream cheese mixture and stir to combine.

3.  Spoon mixture into an ungreased 2-qt. baking dish or 10” skillet and spread into an even layer. Evenly top with remaining 1 cup pepper Jack and ¼ cup Cotija/Feta cheese.  Bake uncovered at 350 degrees for 15-20 minutes or until cheese is hot and bubbly. Garnish with additional cilantro, Cotija and jalapenos or hot sauce if desired. Serve with your favorite tortilla chips.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Zucchini Gratin

Yum- I loved this so much. In fact, I ate most of it myself over the course of a few days. My kids were scared of it and kept calling it "That Zucchini Thing". My husband liked it, but not as much as I did. I'd still make it again just for myself- lol. I've never made a zucchini gratin before. The recipe called for Gruyere cheese, but I had some Provolone Piccante on hand, so I used that, and it was perfect. I assume one could use Gruyere, Provolone, or even white Cheddar. (I didn't have quite enough Provolone on hand, so I ended up using just a bit of regular cheddar in this). 

Zucchini Gratin

adapted from the Kitchn

2 pounds zucchini (about 4 medium or 8 small)
2 medium shallots or 1 red small red onion
2 cloves garlic or 1/2 teaspoon dried minced garlic
4 ounces Gruyere cheese, Provolone, white Cheddar, or another cheese
3/4 cup panko bread crumbs
2 tablespoons grated Parmesan

1 1/2 teaspoons kosher salt, divided
6 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/4 cups whole or 2% milk
1/4 teaspoon freshly ground black pepper

1. Arrange a rack in the middle of the oven and heat the oven to 400°F. Coat an 8- or 9-inch square or other 2-quart baking dish with cooking spray or butter.

2. Trim the ends from 2 pounds zucchini and cut crosswise into 1/4-inch thick rounds. Thinly slice 2 shallots. Mince 2 garlic cloves. Grate 4 ounces Gruyere cheese (about 1 1/2 cups) on the large holes of a box grater.

3. Combine 3/4 cup panko bread crumbs, 2 tablespoons grated Parmesan cheese, and 1/4 teaspoon of the kosher salt into a medium bowl. Stir to combine.

4. Melt 6 tablespoons unsalted butter in a Dutch oven or large pot over medium heat. Transfer 2 tablespoons into the breadcrumb mixture. Stir to coat the breadcrumbs.

5. Add the shallot, garlic, and 1/4 teaspoon of the kosher salt to the remaining butter in the Dutch oven and cook over medium heat, stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with 3 tablespoons all-purpose flour and stir constantly for 1 minute to cook out the floury taste. While stirring constantly, slowly pour in 1 1/4 cups whole or 2% milk and stir until no lumps remain and the flour is completely dissolved. Bring just to a full simmer over medium heat, stirring frequently. Add the Gruyère, the remaining 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir until the cheese is melted and the sauce is bubbling. The sauce will be thick and will thin out during baking. Remove the pot from the heat. 

6. Add the zucchini and stir to coat, making sure to separate any stuck together slices. Transfer to the prepared baking dish and spread in an even layer. Sprinkle the gratin with the breadcrumb mixture. Bake until the gratin is golden-brown on top and bubbling around the edges, 28 to 30 minutes. Let cool for 5 minutes before serving.

                                            **This post and photos are property of http://dishingwithdish.blogspot.com/ **

Southern Tomato Pie

I love this savory tomato pie. I've only had a tomato pie once before, when I was a teenager. I found a recipe for it in one of my mom's old church cookbooks (I think) and asked her to make it. She did and I really enjoyed it. I had forgotten all about tomato pie until the Kitchn posted this recipe on their Facebook page. I'm glad they did- this pie was so tasty- if you've never tried tomato pie, but you enjoy tomatoes, don't hesitate to make this.  This recipe uses bacon, which is a nice addition, but it wasn't present in the recipe from my youth. Oh, I was able to find Duke's mayo for this recipe- the original recipe mentions that you should use it if you can get it, because it's popular in the South, where this recipe originated. 

Southern Tomato Pie 

adapted from the Kitchn

1 single-crust pie dough, homemade or store-bought (use half the recipe linked)
6 slices bacon
1 1/2 pounds red tomatoes, ripe, thickly sliced
1/2 teaspoon kosher salt
3 tablespoons fresh thyme leaves (or 1 tsp dry)
3 ounces shredded sharp cheddar cheese (about 3/4 cup)
1/2 cup mayonnaise
1 teaspoon freshly ground black pepper

1/2 cup butter cracker crumbs (about twelve 3/4-inch crackers), such as Ritz

1. Arrange a rack in the middle of the oven and heat to 350°F. Roll out the pie dough to an 11-inch round, then transfer to a 9-inch glass or ceramic pie plate. Roll the edges of the dough about 1/2 inch over on itself, then crimp or flute. When the oven is hot, blind bake the pie crust for 20 minutes- line the chilled pie shell with parchment paper, then fill with dried beans or pie weights. Bake for 20 minutes.

2. While the pie crust bakes, arrange the tomato slices in a single layer on a double layer of paper towels and sprinkle with salt. Leave them to drain for at least 10 minutes, or more if you have time. Pat the tomatoes dry with another double layer of paper towels. Place the bacon in a large skillet over medium-high heat and cook until crisp, 8 to 12 minutes. Remove from the pan to paper towels to drain. Finely chop the crisped bacon.

3. Cool the pie crust-place the crust on a wire rack and carefully remove the parchment and beans or weights. Set aside to cool for a few minutes while you gather the remaining ingredients.

4. Reserve 3 to 4 slices of tomato for the top of the pie. Arrange 1/3 of the remaining tomato slices evenly in the pie shell. Sprinkle with 1/3 of the bacon and 1/3 of the thyme. Continue layering the tomatoes, bacon, and thyme for a total of 3 layers.

5. Place the cheese, mayo, and pepper in a small bowl and stir to combine. Spread the cheese mixture on top of the tomatoes in an even layer. Sprinkle with the cracker crumbs, then place the reserved tomatoes on top. Bake until the pie is golden-brown and bubbly, 40 to 45 minutes. Remove the pie to a wire rack and cool at least 15 minutes before slicing. Serve hot or at room temperature.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **