Keep It Simple

Last week at South Dakota Magazine, I shared my mantra for summer entertaining: "Keep It Simple". Get-togethers with friends are about the friendship, and as I say in that article, nobody is giving bonus points for knocking yourself out. That doesn't mean that simple food can't still be delicious. You can find the super simple recipe for Smoked Salmon Pizza online with South Dakota Magazine. It is a fabulous combination of creamy, crisp, fresh, and salty. Excellent for sharing with friends and pairing with a cold summer beverage.

I believe that simple and delicious can be carried over into all of summer, even (or especially) camping. Recently, some old friends (old as in I have known them since elementary school...not that WE are old) and I made time in our busy summer schedules for a short camping trip. I packed up some staples for quick meals that were so simple, we hardly had to think about them. In fact, the biggest challenge we faced was when I realized I forgot to pack kindling, etc. for our camp/cook fire. (By the way, if you have an old atlas hanging around in your car, it does work well for kindling.)

Once our fire was roaring, I set a couple cast iron pans over the flames. Those pans heated up while I sliced a few vegetables as we continued our conversations. Shrimp was tossed into simmering salsa. Zucchini was sauteed with some other vegetables. A loaf of buttered French bread was heated. Dinner was done and was delicious.

I frequently repeat this menu at home in the summer, sometimes on the grill, and sometimes simply on the stove top. Shrimp, fresh vegetables, and salsa pair together so well. We love to dip the warm, crusty bread in the sauce of the salsa and leftovers can all be stirred together and served inside flour tortillas as burritos, or with corn chips as a hearty dip. Salsa Shrimp and Sauteed Summer Vegetables are the perfect way to Keep It Simple On My Plate.

Salsa Shrimp

2-4 tablespoons butter

1 pint salsa (I use my home canned Basic Salsa, but use whatever is your favorite.)

1 pound raw shrimp, peeled and deveined

Melt butter in a heavy skillet (cast iron, if you are cooking over a campfire).

Add the salsa and bring to a simmer.

Add shrimp and simmer 10 minutes or so, stirring occasionally, until the shrimp are opaque and cooked through.

Sauteed Summer Vegetables

olive oil

diced onion

diced peppers (red, green, jalapeno, whatever strikes your fancy)

1 clove of garlic, minced

kernels of corn cut from cob of one ear of corn

small zucchini, sliced

cherry tomatoes, halved (optional)

salt and pepper (or Montreal Steak Seasoning, or whatever grill seasoning you love)

Heat oil in a heavy skillet (cast iron, if you are cooking over a campfire).

Saute the onions and peppers until tender.

Add the garlic and cook until fragrant.

Add the corn and cook until warmed through.

Add the zucchini and saute until tender.

Season with salt and pepper (or seasoning of your choice).

Add the tomatoes, if using, and cook just until warm. 

The Proof is in the Pudding

Good Friday.

8:00 P.M.

I am still debating my Easter menu.

I had thought that I had pretty much established that I didn't want to go with a traditional baked ham dinner.

Then, someone was looking for a recipe using poblano peppers.

And, I remembered a Ham and Poblano Corn Pudding that I had made last summer.

At that time, I paired it with some grilled chicken.

But, corn puddings are traditionally a savory side dish on southern Easter tables with...you guessed it...ham.

The proof in this pudding is that I am still as confused as ever.

Ham and Poblano Corn Pudding

(adapted from Bon Appetit)

2 large poblano chiles

2 cups corn kernels (fresh or frozen), divided

2 large eggs

1/2 cup butter, melted, and slightly cooled

1 teaspoon kosher salt

large pinch of baking powder

1 cup sour cream

1/2 cup corn masa mix

1 cup of ham, cut into thin strips, or cubed

1 cup Manchego cheese, coarsely grated

Preheat the oven to 500F.
Place the whole peppers on a sheet pan and drizzle with oil to cover. Roast for 10-15 minutes until the skins are completely wrinkled and the peppers are charred, turning them occasionally.
Remove the pan from the oven.
Immediately place chiles in a medium bowl and cover tightly with plastic wrap. Let stand 10 minutes.
Peel and seed chiles; cut into strips.
Reduce oven temperature to 350F.
Butter a 9x13 baking dish.
Combine 1 1/2 cups corn, eggs, melted butter, salt, and baking soda in a blender and process until almost smooth.
Transfer mixture to a mixing bowl and add sour cream, masa mix, ham, cheese, chiles, and 1/2 cup of remaining corn.
Pour pudding into prepared baking dish.
Bake until corn pudding is puffed and golden brown in spots on top, about 40 minutes. (Serves 12)

Take It, or Leave It

Last year, a group of friends and I headed to St. Paul, Minnesota to attend Pink's concert in her Truth About Love Tour. This was my second concert with the fabulously fearless performer. I love the power of her voice, the raw emotion of her lyrics, and the energy of her shows. She is an incredible artist, and did not disappoint us with her top notch performance.

After the concert, we spilled out into the streets with thousands of other music lovers, and the masses, naturally, filled the nearby watering holes. To say that the businesses were crowded is an understatement. It was standing room only as we darted from one establishment to the next in search of a table, some nourishment, and refreshment. We visited with a few other friends that had made the trip to the concert and ultimately decided that our best course of action was to get a cab and head back to our hotel. The crowds were brutal, and we were hungry. At the hotel, we could order a pizza and open the bottles of wine each of us had smuggled in our suitcases. Simple plan, right?

It wasn't so simple. It was March and there were bitter cold windchills that night. Of course being the practical women that we are, we were dressed for a pop concert, not the winter weather. First, we all tried standing together and hailing a taxi. A couple cars stopped and rolled down their windows, but when we named our hotel that was only a few blocks away, they drove off. Really. They decided to leave us standing there in the cold. After awhile, we took turns trying to get a cab to bless us with the privilege of being their fare while the rest of the group stood just inside the doors of a bar to keep warm. It wasn't just cold. It was miserable. And, the taxicabs kept, one after another, driving away.

Finally, one friend comes running into the warmth of the bar and grabs us. Another friend has scored a ride for us! Awesome! We can't believe the luck! We all piled into the dark sedan with a slight, young man behind the wheel. Then, I noticed there was no meter. There was no radio to connect this car with a dispatch office. This was not a cab. This. Was. Not. A. Cab. Yikes.

There were four of us and only one of him. A couple of these women worked out regularly and one handled all her farm chores in addition to her full-time job of nursing. Additionally, we all were empowered by the music of Pink. We could handle this. There was nervous laughter about our predicament and jokes about how he had better not be taking us to the country to kill us because we could kick his butt. It was a tense moment as the driver made a u-turn, but it wasn't to kidnap us, it was only so that we could arrive on the right side of a one-way street in front of our hotel. In the end, he dropped us off at our front door, provided some lively chit chat about the concert scene in St. Paul, and almost sheepishly asked for only $20 for the ride. We were safe. We ordered pizza. It was all just a story to tell about our wild night with Pink.

Still, we couldn't believe the number of legitimate taxi drivers that either didn't stop at all or drove away as soon as they learned our destination was not a big fare. I had no idea when presented with take it or leave it, they would leave us there on the curb. I am incredibly thankful for kind, random drivers that venture out to make a buck or two after crowded concerts and save the day. (And incredibly thankful ours wasn't a serial killer.)

Like a St. Paul cab driver, I can take or leave most Chinese food. I find many menu items too sweet, too salty, too...not suiting to my tastes. Given the option to take it or leave it, I leave it. Except for Kung Pao. It is the dark sedan that saves the day for me. The extra heat of the dried peppers really makes the difference for me in these dishes. An area steakhouse is owned by a Vietnamese family, and Kung Pao is included in their menu. You guessed it. I don't leave it. I take it. Almost every time we dine there.

This Kung Pao Chicken isn't quite the same as that famous at The Homesteader, but it is a very good home-cooked version. Dark sesame oil adds a flavor hit to the dish. Instead of the broccoli and red onions that I often see along side the chicken in a Kung Pao dish, this recipe includes crisp snow peas and red peppers. It is colorful, flavorful, and quick for a weeknight meal. Take it, or leave it.

Kung Pao Chicken

(adapted from Cooking Light)

2 tablespoons dark sesame oil

1 cup chopped onion

2 garlic cloves, minced

1 pound boneless-skinless chicken breast, cut into 1-inch pieces

3/4 cup water

3 tablespoons soy sauce

2 tablespoons corn starch

1 teaspoon brown sugar

1/2 teaspoon fresh ginger, minced

1 1/2 teaspoons crushed red pepper flakes

1 large red pepper, cut into strips

1 cup snow peas, trimmed

2 tablespoons chopped dry-roasted peanuts (cashews are good, too)

Heat sesame oil in a large skillet over medium-high heat.
Add onion; saute until softened. 
Add garlic; cook 30 seconds, stirring constantly.
Add chicken; saute until chicken begins to brown.
Combine water, soy sauce, corn starch, brown sugar, fresh ginger, and crushed red pepper flakes. Stir until sugar is dissolved.
Add mixture to pan, bring to a boil.
Add bell pepper and snow peas to pan; cook until crisp-tender and sauce thickens.
Sprinkle with nuts and serve with rice.  (Yield: 4 servings)

Internet Viruses

I think I have caught an internet virus.
McAfee and Norton couldn't protect me.
I have crashed and burned.

I think that I have caught whatever blighted the zucchini in Rebecca Johnson's community garden spot.

I have always been blessed with bountiful zucchini crops. My plants had huge, green elephant ear leaves and countless yellow blossoms. Careful harvests of small, young, and tender fruits were a daily occurrence, and always at least one sneaky zucchini hid among the vines to become a monster.

Zucchini was a staple in our summer diet to be sliced, sauteed, grilled, and baked. Big hunks of the larger clubs were shredded for muffins, quick breads, cakes, and cookies. I froze 2-cup portions in zip-topped bags for winter baking delights and simmered pots of pureed zucchini butter that warmed our biscuits and toast.

Not this year.
Not at all.

The leaves are spotted and brown. The vines are withering. Squash that does set on wrinkles and rots.

I blame Rebecca.
I never should have read her South Dakota Magazine article.
My zucchini was fine before that.
Now, my garden has caught an internet virus.
It was deadly.

Thankfully, I did have a small crop before the blight hit my plant. Combined with fresh from the cob sweet corn and tossed with pasta in a buttery broth, the zucchini squash is a highlight of this meatless dish. Serve it as a side with grilled chicken, fish, or even steaks, or all on its own with flavorful shards of Parmesan to garnish.

Zucchini and Corn Pasta

(adapted from Martha Stewart)

1 pound dried pasta (penne or other tube-shaped pasta works well)

2 tablespoons olive oil

2-3 small zucchini, sliced into 1/4-inch thick half-moons

3 cups fresh corn, cut from the cob

3 green onions, thinly sliced

3 cloves garlic, minced

1-2 tablespoons jalapeno, minced (about 1/2 of a pepper)

1 cup chicken stock

4 tablespoons unsalted butter

kosher salt

freshly ground black pepper

Parmesan cheese, for garnish

Cook pasta according to package directions in salted water. 
Heat oil in a large skillet.
Add squash and cook until softened and lightly browned.
Add corn, green onions, garlic, and jalapeno with the butter.
Season with salt and pepper and cook until corn is tender.
Add pasta and chicken stock.
Stir and simmer until pasta is well coated with buttery broth.
Garnish with shavings of Parmesan cheese. (Serves 4 as a main dish; more as a side dish)

Fab.U.Lous

Today is a friend's birthday, and I hope she has a fab.u.lous day. She deserves it, but she also works toward it. Some therapeutic discussion over wine and vodka lemonade last night revealed her philosophy of life. She believes it is what you make it, and a fabulous attitude goes a long way. Fabulous. I couldn't agree more.

Hot Corn Dip is what you make it, as well. Over the years, I have seen various recipes for this cheesy appetizer. A famous country music singer turned Food Network star makes hers with canned Mexican corn, while others use frozen or fresh. Sometimes, it is just green chiles to flavor the melty cheese, but jalapenos do pop up in some recipes. And, speaking of melty cheese...my experience has led me to believe that Monterey Jack is the smoothest with the corn, but in a pinch Cheddar-Jack, Provolone, Pepper-Jack (for more heat), or whatever you have on hand can work. Mayonnaise is a binder that aids in the creamy texture of the dip, but when your Hellman's jar (Really, there should be no other mayo than Hellman's.) is empty, I have found that some softened cream cheese does the trick and adds a nice tang. Truly, with the right attitude, you can make Hot Corn Dip whatever you want it to be...and it will always be fabulous...even with stale corn chips.

Hot Corn Dip

(adapted from Trisha Yearwood)

2 tablespoons unsalted butter

1/2-3/4 cup onion, diced

1/2 cup red pepper, diced

1 jalapeno, finely diced

4 cups corn kernels, cut fresh from the cob

1 4.5-ounce can green chiles

1 cup mayonnaise

2-3 cups Monterey Jack cheese, grated

Preheat oven to 350F.
Melt butter in a large cast iron skillet.
Add onion, red pepper, and jalapeno.
Stir and saute until softened.
Add the fresh corn and green chiles.
Cook until heated through.
Stir in the mayonnaise to coat the corn kernels.
Add the Monterey Jack cheese and combine well.
Transfer the skillet to the oven and bake for 30 minutes until heated through and bubbly. (Serves 12 for snacking with sturdy corn chips.)

Cinco de Mayo

May 5th. Cinco de Mayo.

Bloggers all across North America are featuring spicy Tex-Mex foods and tequila drinks in honor of this Mexican holiday.

Since I already offered up Thyme Tequila Lemonade to Mother Nature as a peace offering, it's only reasonable that I also heat things up with some flavorful tostadas to serve along side.

Crisply fried corn tortillas are piled high with all the best fish taco makings. Cilantro-lime slaw is bright and fresh and topped with mild tilapia and a hearty, earthy corn salsa. Squeeze a lime over it all to spark just a hint of acidity and you won't want to wait for the celebrations of Cinco de Mayo for Tilapia Tostadas with Roasted Corn Salsa to be on your plate.

Tilapia Tostadas with Roasted Corn Salsa

(adapted from Cooking Light)

1/4 head of green cabbage, thinly sliced

2-4 tablespoons cilantro, chopped

2 green onions, diced

1/2 jalapeno, seeded and diced finely

1 tablespoon mayonnaise

1 tablespoon fresh lime juice

canola oil

8 corn tortillas

8 tilapia fillets

1/4 cup flour

1/4 cup corn meal

1/4 teaspoon ancho chile powder

1/2 cup milk

1 cup corn kernels (freshly cut from cob, or defrosted frozen)

1/4 cup red bell pepper, chopped

1/4 cup onion, chipped

1/2 jalapeno, seeded and diced

kosher salt

freshly ground black pepper

queso fresco

lime wedges

Whisk the mayonnaise and lime juice together in a medium bowl.
Toss the cabbage, cilantro, green onions, and jalapeno with the dressing.
Season with salt and pepper to taste, and set aside.
Heat about 1/2-3/4 inch of canola oil in a large heavy skillet.
One at a time, fry the corn tortillas, turning as needed, until browned and crispy.
Drain on paper towels and set aside.
In a seperate skillet, heat a tablespoon of oil.
Add the corn, red pepper, onion, and jalapeno.
Season with salt and pepper and saute until onion is tender and translucent; set aside.
Combine flour, corn meal and chile powder in a shallow dish.
Dip the tilapia fillets in milk and then dredge in flour/corn meal mixture.
Fry the tilapia fillets in the oil used for the tortillas until flesh is tender and breading is golden.
Drain on paper towels.
To serve, arrange fried tortillas on plates, spoon on cilantro-lime slaw, layer the fried fish, top with the roasted corn salsa. Add crumbled queso fresco and serve with lime wedges. (Serves 4)

Cherry Picked

If zucchini is the most prolific garden vegetable, cherry tomatoes are certainly a copious second. These red and yellow orbs burst from the vine almost faster than we can pick them. Just a few minutes in the garden and I have a bowl overflowing with tiny sun-sweetened goodies. It seems they just go on...and on...and on.

What do I do with them all? As good as they are just to pop into my mouth plain, there are a few favorite salad recipes that I turn to in order to make the best of my summer harvests. Pineapple and Cherry Tomato Salad has a slight Asian influence with fish sauce in the dressing. The saltiness enhances the crisp, fresh cucumbers and the heat of spicy peppers. Sweet pineapple and (of course) tomatoes and earthy cilantro round out the flavor profile.

It is a robust salad that holds up well to almost any summer grill pairing. Steaks, chicken, seafood? No problem. Fire up the grill. I pick Pineapple and Cherry Tomato Salad On My Plate.

Pineapple and Cherry Tomato Salad

(adapted from Gourmet)

1 clove garlic

1/4 teaspoon kosher salt

2 tablespoons fresh lime juice

1 tablespoon sugar

2 tablespoons Canola oil

1/2 teaspoon Asian fish sauce

1 medium cucumber, sliced

2 cups fresh pineapple, chunked

2 cups cherry tomatoes, halved

1 jalapeno, chopped

1/2 cup fresh cilantro, chopped

Grate garlic into a large bowl using a microplane grater.
Add salt, lime juice, sugar, oil, and fish sauce and and whisk to blend.
Add remaining ingredients and toss to coat with dressing.
Flavor best if allowed to rest at least 10 minutes prior to serving. (Serves 6)

Get the Good Stuff

Last Christmas, Hubs brought home a small, wooden cutting board from the area NAPA Auto Parts store. It was a token of appreciation for his business, and like all good promotional materials, the blonde wood board was imprinted with the business name on the handle. At the time, I joked that as sometimes readers of this blog, they were nudging for a shout out.

This cutting board was stowed away in the cupboard with all the other blocks of wood and polypropylene slabs that I use on a daily basis. It has been pulled out a few times for small tasks, but today, 6 months later, it is finally making its blog debut...whether this was the intention of the NAPA managers, or not.

It is pretty appropriate that NAPA's slogan is "Get the Good Stuff." Jalapeno Poppers are definitely the good stuff. One summer, I think that I made these for almost every get-together we attended...and a few that I didn't. Never ever did I come home with a leftover pepper. People love these creamy, cheesy bites of loaded jalapenos and smokey bacon. They can't get enough of the good stuff.

Good Stuff Jalapeno Poppers

25-30 jalapeno peppers

1 8-ounce package cream cheese, softened

3 cups shredded cheddar cheese (We like to use the Mexican Blend.)

2 teaspoons Worcestershire sauce

6 slices of bacon, cooked and chopped

Preheat oven to 400F.
Slice jalapeno peppers in half and remove seeds.
Meanwhile, bring a large pot of water to a boil.
Blanch peppers in boiling water for 3-5 minutes.
Drain well and pat dry with paper toweling.
Combine cream cheese, cheddar cheese, and Worcestershire sauce until well blended.
Fill each pepper half with a teaspoon of cheese mixture.
Arrange filled peppers on a baking sheet lined with parchment paper (for ease in clean up).
Sprinkle bacon on top of each popper.
Bake for 5 minutes until cheese is melted. (Serves 25ish...2 pepper halves per person...as if anyone only eats 2)

Hustle and Bustle

'Tis the season for hustle and bustle. We rush from store to store, program to pageant, party to party and barely have time to catch our breath in between. We purchase gifts, bake cookies, send off cards, tie bows, hang lights, sing carols, and hope there is a chance for a mug of egg nog at the end.

When is there time for everyday things like dinner? Are you throwing frozen pizzas in the oven, whipping through the drive-thru, and calling a mix of cookies, fudge, and a handful of party mix a balanced meal? How about a home-cooked meal in the midst of the holiday craziness? How about Crock Pot Pepper Steak? Yes. I did just say "crock pot." I will admit that I don't use mine very often, but when I do pull it out of storage, I am always grateful for that warm meal that is ready and waiting to hit the table.

Crock Pot Pepper Steak first hit my radar back when I was planning my infamous suicide attempt Chinese buffet style birthday party for the hubs. I created 3 appetizers, 2 soups, 3 main dishes, egg rolls, steamed and fried rice, sesame green beans, fortune cookies, and cake all in one day and served that same night from my lowly, little home kitchen. For 20+ people. With real plates and flatware. Without a dishwasher. I just about died. Really.

Finding a simple, flavorful, and not mushy or overcooked crock pot recipe for Pepper Steak was a lifesaver for me during the hustle and bustle of that birthday celebration, and with a big thumbs up from Hubs, it has saved me during several other busy times since. This holiday season there might not yet be time to put my feet up, but Crock Pot Pepper Steak does make it easy to put a delicious, home-cooked meal On My Plate.

Crock Pot Pepper Steak

2 pounds boneless round steak

1 tablespoon olive oil

kosher salt

fresh ground black pepper

2-4 cloves garlic, minced

1/8-1/4 red pepper flakes

3 tablespoons flour

2-4 tablespoons tomato paste

1 cup beef broth

1/2 cup Teriyaki sauce

4 tablespoons Worcestershire sauce

1 teaspoon brown sugar

2 onions, sliced

1 green pepper, julienned

1 red pepper, julienned

Slice steak into julienned strips.
Season with salt and pepper.
Heat oil in a large skillet. (Make sure it is large enough not to overcrowd the meat...you want it to brown, not steam.)
Add the steak to the hot oil with the garlic and red pepper flakes; saute until lightly browned.
Transfer to a large crock pot.
Combine flour and tomato paste with the beef broth and pour over the steak.
Add the Teriyaki sauce, Worcestershire sauce, and brown sugar; stir well.
Cook on HIGH for 2 hours.
Reduce heat to LOW; add the onion and peppers; cook for an additional 1 1/2 hours.
Serve over rice. (Serves 4-6)

Giving Thanks

Thanksgiving weekend is winding down, and while I didn't have time to blog any hints or tips for that grand holiday meal, I would still like to take a moment to confirm my profound thankfulness.

It has been a difficult year full of tremendous losses, but we have withstood them all and are so much more thankful for what remains. We have been blessed beyond measure, even in times of struggle. I am thankful. Very thankful.

I could be true to my over-sharing, rambling nature and go into detail, but really do I need to? We all face challenges. We all face loss. We all have people in our lives that make them better (and some that don't). We are all human, and though our experiences may vary, at the end of the day, we are all thankful for what we have (and some of what we don't). Life isn't easy, but life is good. I am thankful. Very thankful.

And, on the Sunday after Thanksgiving, with my fridge still brimming with leftovers, I am thankful for leftover turkey to throw together a simple lunch during our day of chores and errands. Poblano, Ham, and Turkey Quesadillas, quite thankfully, rock. I served them today with some of the Basic Canned Salsa that I preserved from our summer garden. The roasted poblanos meld with the cheeses and the saltiness of the cured ham and really kick up the turkey. I give thanks for Poblano, Ham, and Turkey Quesadillas On My Plate.

Poblano, Ham, and Turkey Quesadilla

2 fresh poblano peppers

olive oil

mozzarella cheese, shredded (I used a mix of mozzarella and Monterrey Jack.) 

Queso Fresco, crumbled

thin sliced deli-style ham

sliced or shredded leftover Thanksgiving turkey

flour tortillas

unsalted butter

Preheat the oven to 500F.
Place the whole peppers on a sheet pan and drizzle with oil to cover.
Roast for 10-15 minutes until the skins are completely wrinkled and the peppers are charred, turning them occasionally.
Remove the pan from the oven.
Immediately place chiles in a medium bowl and cover tightly with plastic wrap. Let stand 10 minutes.
Peel and seed chiles; cut into strips.
On each flour tortilla, layer cheese(s), ham, turkey, and poblano strips equally over one half.
Fold the filled tortillas in half.
Heat butter in a heavy skillet over medium heat.
When the butter starts to bubble, add a folded tortilla and toast until the cheese melts and tortilla is crisp, flipping half-way through. (I covered skillet while first side was crisping to help hold in the heat to melt the cheese.)
Repeat with remaining tortillas, adding butter to the skillet as necessary.

Some Like It Hot

Some like it hot. I don't. I usually shrink from arguments. I might state my opinion, but I don't try to force it upon others. I might have some choice words for someone that is being an arrogant jerk, but I have to be pushed pretty hard before I will let them spew out into an ugly argument. I tend to try to stay out of the fire. I don't like the heat, but some like it hot. That is their choice. I don't have to be a part of it.

Some like it hot in food, too. I do like spice flavoring up my dishes, but I am not a fan of heat that burns off my taste buds. I think that there is a balance to properly seasoned food. Some cooks get it; others don't. Heat just for the sake of heat isn't good flavor; it is just another episode of Man Versus Food. (Which honestly, makes me feel ill if the remote lands there. I can't watch that man stuff his face with one gastric disaster after another.)

When I canned up some of my garden tomatoes into salsa, I tried to find that proper balance. We like really flavorful salsa. I love the melding of sun-ripened tomatoes and spicy jalapenos on my tongue. I like the smokiness that almost comes across as heat in the back of my throat when I add a little cumin to the mix. Chopping and stirring and simmering and processing vegetables into beautiful jars of salsa to carry some of the wonderful summer heat into winter is such a satisfying task. I like it. It is a heat that I really enjoy to put Basic Salsa for Canning On My Plate.

Basic Salsa for Canning

8-10 jalapeno peppers, chopped finely (I don't seed or pull out the spines. We like that kick.)

12 cups chopped tomatoes (I don't peel, but you could, if you prefer.)

2 cups chopped onions

2 cups chopped green peppers

6 cloves garlic

1 (5 ounce) can tomato paste

3/4 cup vinegar

1/2 cup chopped cilantro

2 teaspoons cumin

1 teaspoon salt

Combine all the ingredients in a large (heavy) pot, bring to a boil and simmer for 45 minutes.
Ladle into sterilized pint jars; seal.
Process in hot water bath for 20 minutes. (5-6 pints)

Fridge Friday: Episode 10

Hey! It is Fridge Friday! Did you think that I forgot about giving you little peeks into my fridge? Never. I may have neglected your inquisitiveness, but I didn't forget. I am back this Friday with a gem.

Check it out. That is my hotel room fridge. We have all the basics: water, wine, leftovers, and a Peanut Butter Rice Krispie Treat. What could I possibly blog about from that fridge, you ask? Honestly, nothing. Or, at least nothing that I would want to eat when combined and heated in the little in-room microwave.

Instead, I am going to tell you that when we left home, Hubs had his mind made up that we were going to eat Mexican food. All day, I salivated at the thought of perfectly seasoned and grilled shrimp folded inside a warm corn tortilla with some creamy coleslaw to make the most awesome shrimp tacos. I wanted. I wanted badly. With beans and rice. Then, we got to the big city and Hubs decided he wanted pasta. So much for Mexican food. *shrug*

However, that doesn't mean that I couldn't still share a great Spanish Rice recipe with you. I have been making Denise's Spanish Rice for several years and pairing it with Spicy Black Beans whenever I serve a spicy Mexican/Tex-Mex themed meal. It is, in my opinion, excellent. Why wouldn't it be? It has bacon. Everything that includes bacon is good. Period.

So...it is Fridge Friday, and I have just a miserable hotel room fridge, and I didn't get Mexican food, but that doesn't mean that I wouldn't jump at the chance to have Denise's Spanish Rice On My Plate.

Denise's Spanish Rice

6 strips bacon

1 tablespoon butter

1 medium onion, chopped

1 small green pepper, chopped

3 cloves garlic, minced

1 cup chicken broth

1 (10 ounce) can diced tomatoes with green chiles (Rotel...mild or hot, your choice)

2 cans roasted green chiles

1 cup long grain white rice (I use Jasmine)

In a large skillet, fry bacon until crispy.
Set aside on paper towels to drain.
To bacon grease, add the butter and melt.
Add the onion and peppers, sauteing until the onions are translucent.
Add the garlic and cook until soft, being careful not to burn.
Add the tomatoes, green chiles, and chicken broth.
Simmer about 5-10 minutes to blend flavors.
Add the rice, cover and simmer approximately 20 minutes, until tender. (May need to add more liquid.)
Before serving, crumble bacon over the top of rice. (Serves 4)

A Hit and A Miss

Today, I made my first pot of from-scratch baked beans. 

Reporting this accomplishment produced shock waves among some friends. They knew that I made baked beans. They knew that some family members are in love with my beans. But now my true secret is out. They are not from scratch. (I am sorry...but not really.) My usual creation always starts with a can of Bush's, adds onion, garlic, bacon, ground beef, brown sugar, molasses, dry mustard, and other seasonings along with a variety of pre-cooked beans. I love the calico look of combining butter beans, navy beans, black beans, and pintos all in the same pot...but they really aren't homemade baked beans. (Again, I am sorry...but not really. They ARE good.)

Not even knowing that I wanted real, homemade baked beans, I was intrigued by a recipe on Phoo-d's Blog for Bourbon Bacon Baked Beans. Real, homemade, from-scratch baked beans. The ingredients were collected, and today, I sauteed and simmered and simmered and simmered. The aroma of molasses and bacon wafted through the house during the 6 hours of cooking time. My stomach growled in anticipation of these slow-cooked, from-scratch baked beans. And, when they were finally ready, I was...slightly disappointed.

Don't misunderstand. The recipe is good. It just wasn't quite what I want in baked beans. I loved the smokiness that came from the bourbon and the coffee, but the combination of the pineapple and brown sugar was just too sweet for me. I also like more of a kick to my beans, and only a pinch of hot pepper flakes didn't make my taste buds sing. While I did create a perfectly serviceable pot of from-scratch baked beans, in the future, either this recipe will be tweaked or I will try something new. It wasn't a hit for me.

Anyway...after I had dropped all of the ingredients into the pot for the beans, I realized that I had focused so intently on the fact that I was finally making real baked beans that I didn't have anything planned to serve with them. Duh. Something told me that regardless of how the beans turned out, dinner would be a miss for the Hubs if it was only beans.

An informal poll on Twitter came away with suggestions for corn bread, ribs, and sausages. While I did defrost a couple racks of lamb ribs to be smoked at the farm tomorrow (and served up with the leftover baked beans), it was sausages that won the chance to appear on my plate beside the beans tonight, simply because they could be defrosted easily. However, just because the sausages were a second thought, didn't mean that they got second rate attention. I pulled a sure hit recipe from my files for my kielbasa.

Sausage Sandwiches with Sauteed Pepper and Onion Sauce are a blend of flavors that do make my taste buds sing. How can you go wrong with onions and pepper fried up in olive oil? Generally, I wouldn't have thought to pair red wine and kielbasa, but it works. Really. No disappointments. It isn't a miss with Sausage Sandwiches with Sauteed Pepper and Onion Sauce On My Plate.

Sausage Sandwiches with Sauteed Pepper and Onion Sauce

3 tablespoons olive oil

2 medium onions, sliced

3 bell peppers, cut into strips

1 teaspoon sugar

1/2 teaspoon paprika

1 pound kielbasa, cooked and cut in half lengthwise and cut crosswise into 6-inch long pieces

1 cup red wine

2/3 cups sliced black olives (kalamata are even better)

4 hoagie buns or other firm rolls, toasted

In a large skillet heat 2 tablespoons olive oil over med high heat. 
Add onions and sauteed until onions are soft. 
Stir in peppers and saute until peppers are lightly browned. 
Add sugar and paprika and stir to coat.
Transfer mixture to a plate but leave drippings in pan. 
Add remaining oil (1 tablespoon) to skillet.
Add sausage and heat until browned and heated through. 
Transfer sausage to plate with onions and peppers. 
Add wine to skillet and heat until reduced by half. 
Return sausage/pepper/onion mixture to skillet and stir in olives. 
Cook until heated through. 
Fill each toasted bun with sausages; top with onions and peppers; spoon juices over.
(Can also make open-faced and top with Provolone cheese and heat under broiler until bubbly and melted.) Serves 4

Children of the Corn

I was a main character in my own horror movie today. No, I didn't fall prey to demonic corn-cult worshipers. It was much more urban than that. The black walnut tree that I have watched mature from a mere seedling when we bought this house was hacked up by some over-zealous tree trimmers working for the area telephone company. I no longer have a tree with branches, I have a pole with a little green stuff on top.

I am not an idiot. I do understand the importance of keeping a 6-foot radius clear around the overhead telephone/power lines. I don't want my trees rubbing against the lines and shorting out phone service or icing up in winter and taking down the entire grid in a storm. But, I also don't see why a ladder or truck couldn't be used to properly trim the trees instead of just standing on the ground and whacking off any branch that you can reach. I don't get it. I guess I just don't have the lack of caring (or common sense?) that would make me a good tree trimming employee.

To the telephone company's credit, they did respond very promptly to my call with the complaint. Someone was at my home within just a couple hours to investigate the damages. After our conference under the branchless, shadeless tree, the contractor for the tree service was brought over to discuss the next actions. The pole (that was formerly known as a black walnut tree) will be completely removed tomorrow, along with some proper trimming of other trees that could possibly cause issue for the lines in the future. Replacement is still being considered. I am weighing those options. The ending of my tree chopping horror movie is still being drafted. What other innocent souls may perish upon the return of the evil tree trimmers remains to be seen.

What does this have to do with corn? I don't know. It is just that last night I threw together what we thought was a great corn recipe and I had been trying to think of an avenue to share it here on the blog. In no way shape or form is Creamed Corn with Roasted Green Chiles and Spinach a horror. Even though it does require grasping the sweet corn nearest you and blindly whacking the corn from the cob, there is no evil in its preparation. I promise. It is also a pure common sense (possibly even for those that have none) alternative for serving up some of that sweet and juicy sweet corn that is flowing in from the gardens and fields.

So...that's my story. While I don't have any recommendations for a good tree trimming service, I do have what I think is a great side dish of Creamed Corn with Roasted Green Chiles and Spinach On My Plate.

Creamed Corn with Roasted Green Chiles and Spinach

2 tablespoons unsalted butter

1/2-3/4 cup diced onions

2 cloves garlic, minced

1 4oz can diced roasted green chiles (I used chiles from last year's garden that I had roasted, chopped, and frozen in ice cube trays...then popped into freezer bags for storage...3 cubes for this dish.)

fresh corn cut from 4-5 ears of sweet corn (or, if you must, frozen corn will work when sweet corn is not in season)

1/2 tablespoon flour

1/2-3/4 cup heavy cream

kosher salt

fresh ground black pepper

4 cups chopped fresh baby spinach

In a large skillet over medium heat, melt the butter.
Add the onions and saute until translucent.
Add the garlic, being careful not to burn.
Add the sweet corn and stir to coat with butter & onions in the pan.
Allow corn to cook slowly and almost caramelize or brown, but not burn. Stir, but not too frequently, you want a little crust.
Add the green chiles and heat through.
Add the flour and stir to coat the kernels of corn and cook out the "raw" taste.
Add the cream and bring to low simmer.
Reduce heat and simmer to desired thickness for the cream.
Season with salt and pepper to taste.
Add the chopped spinach, stir to combine with other ingredients and coat with cream sauce.
Cover skillet and simmer until spinach is wilted. (Serves 4-6)

Makeover

Last year, we had an issue with the old house plaster ceiling in my closet. It decided that after almost 100 years of being a ceiling, it was tired of hanging out up above the room and found its way to the floor...crumbling over my clothes...and shoes...and handbags...and everything else I had stashed in that black hole known as my closet. I was forced to sort and wash everything as I pulled it from the debris. Clean-up involved arranging my wardrobe in half-hazard piles in the spare rooms. Plans were made for the ceiling repair. Paint and plaster were purchased. Organizers were researched. Then, just like everything else in my life, stuff happened. Hubs got busy with farm things; other commitments took all our time. My closet was a bare, empty ruin waiting for some much needed attention...and waiting, and waiting. For the past year, I have gotten dressed by pulling items of clothing from an ugly mess of tottering stacks in weird locations around the house. Don't peek in my windows in the morning. You may likely see me running from one end of the house to the other in various states of dress or undress with random articles of clothing in hand searching for the piece that I really want (or that actually fits my expanding frame~sigh).

Now, somehow, in the middle of the repairs and mess after the hail storm, we found some time to get back to work on my neglected closet. The plaster has been smoothed and sanded. And after an evening with oil-based primer in the non-ventilated space led to some very unpleasant nausea and dizziness, we have beautiful, white walls and a ceiling eager for paint. (Neither Hubs, nor I, have plans to become huffers after that experience.) The closet makeover makes me realize that so much of the clothing that I have been fighting with for a year needs to go. Why do I need 12 black skirts when I always wear the same one? Am I ever really going to be thin enough to want to wear those white pants again? Let's face it. I won't be sporting that hot pink sweater ever. Really. My wardrobe needs a makeover before it is returned to my *hopefully soon* renovated closet.

On My Plate, I recently gave one of our tried and true menus a makeover. Chicken Fried Chicken with mashed potatoes and gravy is an ultimate comfort meal for us. We don't indulge in the sinfully good, fried luxury often, but when we do, we go all out. Tenderized chicken is dipped in buttermilk, seasoned flour, and buttery cracker crumbs before bathing in hot oil until crispy, but melt-in-your-mouth tender. The mashed potatoes are made with butter and cream. Thick, milky gravy covers the entire plate. It is pure heaven...or pure sin, depending on your dietary frame of mind.

I didn't think that our comfort food needed a makeover. There were no falling ceilings to prompt a radical change On My Plate. I just happened to see a recipe request in an old Bon Appetit. A Seattle restaurant serves up a plate of fried chicken with Roasted Poblano Mashed Potatoes and Chorizo-Thyme Gravy. It seemed like the perfect makeover for my Chicken Fried Chicken. I love food with a little heat, and while my traditional menu was comforting, spice would be a great flavor addition.

I kept the prep for my Chicken Fried Chicken the same. I also followed the printed recipe for the Roasted Poblano Mashed Potatoes. It was with the Chorizo-Thyme Gravy that I made a few adjustments. I believe that the restaurant used the Mexican type of chorizo which is a loose, ground, seasoned sausage. They cooked and crumbled it before creating the roux as the base for the gravy. I haven't had positive experiences with that type of chorizo. I considered subbing some other spicy ground sausage, but had some Spanish-style chorizo on hand and went with that cured, firm sausage instead. Diced finely and heated with the onions, it imparted a smokey aura to the milky gravy. It was a perfect makeover that landed Chicken Fried Chicken and Roasted Poblano Mashed Potatoes with Chorizo-Thyme Gravy On My Plate. 

Chicken Fried Chicken

4 boneless skinless chicken breasts

1/2 cup flour

1/4-1/2 teaspoon fresh ground black pepper

3/4-1 cup buttermilk

1-2 cup finely crushed buttery crackers (I usually need 1.5 sleeves of Club Crackers)

3 tablespoons peanut oil (or canola oil)

Preheat oven to 350F.
Pound the chicken breasts to 1/4-inch thickness between 2 sheets of plastic wrap, using meat mallet or rolling pin; set aside. (This is the most awesome way to relieve tension...especially if you haven't had a real closet in almost a year.) 
Combine flour and pepper in a shallow dish.
Pour buttermilk into a second dish.
Spread crushed crackers on a plate.
Submerge chicken breasts, one at a time, into the buttermilk
Dredge in seasoned flour.
Dip into buttermilk, then into crushed crackers to coat thoroughly, pressing with fingertips to adhere.
Heat oil in a 12-inch skillet over medium-high heat.
Add chicken; cook 2 to 3 minutes on each side until golden brown and cooked through. (Will have to do this one or two pieces at a time.)
Remove to oven safe platter or cookie sheet (I use a baking stone); place in oven to keep warm. (Serves 4)

Roasted Poblano Mashed Potatoes

2 large, fresh poblano chiles

4 pounds unpeeled red-skinned potatoes, cut into 1 1/2-inch pieces

1 cup half and half

1/2 cup butter (the real deal, no *shudder* margarine)

1 cup sour cream

Preheat the oven to 500F.
Place the whole peppers on a sheet pan in the oven for 10-15 minutes, roast until the skins are completely wrinkled and the peppers are charred, turning them occasionally. 
Remove the pan from the oven.
Immediately place chiles in a medium bowl and cover tightly with plastic wrap. Let stand 10 minutes.
Peel and seed chiles; chop coarsely.
Cook potatoes in a large pot of boiling water until tender, about 14 minutes.
Drain well; transfer to large bowl.
Meanwhile, heat cream and butter in heavy small pot over medium heat until butter is melted.
Add warm butter mixture to potatoes; mash. (We like "smashed" potatoes with some chunks.)
Stir in sour cream and chopped chiles.
Cover with foil to keep warm. (Serves 4-6)

Chorizo-Thyme Gravy

1 tablespoon olive oil

1.5-2 ounces finely diced Spanish-style smoked Chorizo sausage

1/2 cup finely diced onion

1-2 tablespoons flour

1 1/2 teaspoons Worcestershire sauce

2 cups heavy cream

1 cup milk

1 tablespoon chopped fresh thyme

1 tablespoon chopped serrano chile (optional, we didn't have it on hand and left it out this time)

Heat oil in large saucepan over medium-high heat.
Add chorizo and onion; saute until onion is translucent.
Add flour and Worcestershire; cook 2 minutes, stirring often.
Add cream and milk; reduce heat to medium and simmer 6 minutes, stirring constantly.
Mix in thyme and serrano (if using).
Stir until gravy coats the back of spoon, about 2 minutes. 
Season with salt and pepper. (Serves 4-6)

Fridge Friday, episode 5

Yes, I know it is Saturday. I had tried to get my act together for Fridge Friday this week, but a lot of other things pulled at my time and attention. Like keeping my house dry without any windows on the entire west side, and making sure the holes in the roof were covered, and cleaning up shards of glass from the floors and furniture (and in places that make no sense whatsoever), and crying over my beloved peonies, and replanting my garden after it was leveled. Yes, we had a hail storm last Saturday. An ugly hail storm that first dropped baseball-sized hail and shattered everything, then pelleted us with 3-4" of marble-sized stuff. It was incredible...incredibly awful.

Honestly overall, we were lucky compared to many. The entire town was hit hard with thousands of dollars of damages to virtually every structure, but our almost 100 year old stucco siding withstood the storm without damage. I can't say the same about the roof we had put on when we bought the house; the contractor stuck his hand clear through a hole into the attic. (Talk about ventilation.) But, interior damage for us is minimal with glass clean up on our hardwood floors being a pain, but so much better than the yards and yards of wet, glass-filled carpeting that is being pulled out of homes all across town. The 3 vehicles we had here at the house were all totaled with broken windows and fist-sized dents, but they are just things. Things can be repaired and replaced. Nobody was hurt. We have insurance. Life will go on.

Which brings us back to Fridge Friday. It is Saturday, and other than a hastily thrown together pizza, I didn't cook yesterday, but I hate to lose the momentum of this weekly post. I did take time to snap a pic of the VERY bare fridge. What do you see? Anything worth talking about? When I shared this pic on Twitter, someone said they thought I would use the blueberries or possibly dip back into the jar of artichokes. What do you think? 

I thought about being super lazy and just telling you that the Gladware containers on the second shelf were leftovers from our take-out Thursday night dinner from The Homesteader in Gregory. They seriously have the most awesome Kung Bao Beef ever...especially for a steakhouse. (Yes, I said steakhouse.) The Vietnamese owners also do homemade eggrolls on Thursday nights (the top container). Nom. Nom. Nom. I don't think that I have ever turned down their Kung Bao on my plate. 

However, even though I haven't cooked much this week, there is something in the fridge for which I could easily share the recipe. Have you noticed that jar of Candied Jalapenos on the second shelf in all of my Fridge Friday shots? Last year, I canned up a ton of these, literally. Hubs brought home a 5-gallon bucket full of jalapenos from the garden at the farm. After making so many poppers that I thought I would pop, I found a few other tasty uses for those heated peppers. 

Having a jar of Candied Jalapenos on hand, along with a block of cream cheese and a box of crackers is seriously the easiest snack or appetizer ever. People love these sweet, but spicy little gems. I have never put out a plate for snacking that wasn't licked clean when it returned to the kitchen. Hubs tops burgers with the Candied Jalapenos, and I have chopped them up and mixed into a pretty plain Jane potato salad for an extra kick. The hardest part of the canning preparation is slicing the jalapenos, but I used my mandolin slicer and it was a breeze...just don't cut yourself (or if you do...stay tuned to the blog, I have a surprise coming up in a future post). So, give it a try. Even after the stormiest of days, I am happy with Candied Jalapenos On My Plate.

Candied Jalapenos

4 pounds fresh jalapeno peppers, sliced

2 pounds onions, diced

1 head fresh garlic, chopped

1/2 cup vinegar

1/2 cup water

6-8 cups sugar

2 tablespoons mustard seeds

1 teaspoon turmeric

2 teaspoons celery seeds

1 teaspoon ginger

Slice jalapenos into thin slices, dice onion, chop garlic. (Gloves are a must for this...and PLEASE don't touch your face or eyes until you have thoroughly washed your hands. Those oils are nasty.)
In large pot, combine peppers, onion, and garlic with the remaining ingredients. 
Bring to a boil, reduce heat and simmer about 10-12 minutes, making sure sugar is dissolved.
Fill prepared canning jars with boiling mixture, leaving 1/4 inch head space.
Adjust lids.
Water bath 5 minutes to seal the jars.

Fridge Friday, episode 3

I have found that while Fridge Friday has so far accomplished its intended duty of prompting me to blog more regularly, it has also made me infinitely more aware of a few other things.

1. I clean my fridge more often. I have to. You are looking at it every week. Yikes. Maybe I should start posting regular photos of my bed so that I will make it more often than just when someone is coming over? Umm...Not.
2. I plan my menus a bit more, if only for Friday. It might surprise you, but I don't often menu plan. I go to the store, buy what looks good and come home and find something to do with it. 
3. And, I have learned that snapping photos inside a refrigerator is tough. The lighting sucks. That little bulb glares like an interrogation room spotlight.  Unscrew it, and you have coarse, grainy light through my camera lens. Of course, that is pretty much the norm for my food pics, so what am I worried about?

 So...anyway...I have been away a lot of this week, but did a big grocery purchase yesterday. Here is my fridge today:

What catches your eye? The English cucumber on the bottom shelf? The pearls of fresh mozzarella in the bottom left deli drawer? That HUGE bunch of asparagus cut fresh from my backyard? Silk soy milk? I know, there is still a lot of butter in the bottom right corner. That is what we use. Olive oil and real (unsalted) butter are my fats of choice. (I keep canola oil and a can of Pam on hand for baking, but they stay in the cupboard a lot.) Oh! Did you notice the bowl of fresh cherries on the middle shelf? It might be a little early for good fresh cherries, but I couldn't resist throwing them in my cart while shopping.

What catches my eye are the poblano peppers on the second shelf. I was giddy to find these mild chile peppers at the store. One of my favorite meatless meals is Grilled Chiles Rellenos served up with Spanish Rice and Grilled Zucchini.  Of course, you wouldn't have to go meatless. The recipe that I pulled from an issue of Real Simple magazine is a great side with chicken or steaks, too. It is healthier than traditional battered and fried chile rellenos and gives a slight nod to Latin flavors with the addition of raisins for a bit of sweetness with the spicy filling. How spicy your Grilled Chiles Rellenos will be depends on your choice of chili powder and salsa. I like using Chipotle Chile Powder and my home canned salsa. Those options provide some awesome heat. However, more mild versions with regular McCormick's Chili Powder and some store-bought salsa have been just as quickly devoured. The beauty of all recipes is that they are just ideas. Mix it up. Do your own thing; even add some ground beef or turkey to the filling, if you so desire. I just want you to enjoy your own version of Grilled Chiles Rellenos On Your Plate.

Grilled Chiles Rellenos

4 poblano chiles

1 (15 ounce) can kidney beans, drained and rinsed

1 (8 ounce) package monterey jack cheese, shredded (for a more mild flavor use a Mexican blend cheese)

1/4 cup raisins (more or less, or not at all if this doesn't interest you)

1/4 cup salsa (I like a chunky salsa for this.)

2 teaspoons chili powder

Heat the grill to medium. (We like a charcoal grill for more flavor.)
Cut a slit lengthwise in each chile and carefully scoop out the seeds and ribs.
In a medium bowl, combine the beans, cheese, raisins, salsa, and chili powder. (This is the point where you would add cooked, seasoned, and crumbled ground beef or turkey, if you want to try a non-meatless version.)
Stuff the peppers with the filling.
Place peppers on grill and cook, turning frequently, until they are soft and the cheese has melted. (Serves 4)