Chipotle Butter

It's finally corn season!  Well, almost.  The first batches are hitting the stores and we've already had it several times.  We have some serious corn lovers here.

 

When it is super fresh and sweet, I'm fine with it just as it comes off the grill.  Sometimes it's good to change it up and slather it with something nummy.  This smokey chipotle butter was perfect!  I only used one chipotle but will use 1 1/2 or 2 for the next batch to really spice it up.

 

I used this butter on so many things other than corn.  It was awesome on pasta. I'm not a red sauce fan so just a bit of this butter and some Parmesan cheese was heavenly!  I also used it on various grilled cheese sandwiches. It's amazing the way it changes the flavor of everything. The possibilities are endless!  I'm pretty sure this will be a staple in my refrigerator from now on!

Chipotle Butter

1 stick butter, I used salted
1 chipotle, finely chopped
1 green onion, chopped (or you can use chives)

Soften butter on counter. In a bowl, mix softened butter, chopped chipotles and green onions. Mix well.  You can just stick this in a small Tupperware container or you can wrap in plastic and harden in the refrigerator.  Use on just about anything!

Use on:
*Grilled sweet corn
*Grilled cheese sandwiches
*Hamburger or Hotdog buns
*Pasta
*Sweet Potatoes or regular baked potatoes
*Squash
*Any veggies



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Black Bean Southwestern Lasagna

My husband is a meat and potatoes kind of guy. While I am more of a bean and cheese sorta gal.  Up until recently, he was only home 2 - 3 evenings a week, tops.  He worked all the other evenings. I would make our meat meals on the nights that he was here.  The other days of the week, we'd eat our vegetarian meals or breakfast for dinner.  This worked well.  Until he switched jobs.  He now is home every evening.  Which is great for the family but there had to be some compromises when it came to dinner. 

 

In the past I've served some meals without meat and they've gone over well.  I made this Black Bean Lasagna and thought about putting chicken in it, but didn't.  Hubs ate like 3 pieces and didn't even ask what was in it.  Score! Maybe meatless meal will go over better than I thought!

 

This seriously was the easiest thing to put together. Simple recipe but wonderful, awesome flavor!  I know I'll be making it again. I know hubs will agree too!

 

 

Black Bean Southwestern Lasagna

2 cans black beans, drained and rinsed
1 can diced tomatoes, undrained
2 cans Rotel with green chiles, undrained
1 can of corn, drained
1 tbsp. taco seasoning
3 cups shredded cheese, I used colby jack and cheddar
12 corn tortillas

In a large bowl, stir together black beans, tomatoes, Rotel, corn, and taco seasoning.  Spread about 1/2 cup of bean mixture on the bottom of a 9 x 13 in baking pan.  Place 6 tortillas over the bean mixture.  Layer 1/2 the bean mixture, then 1 cup of shredded cheese over the tortillas.  Then add the other 6 tortillas, the other 1/2 of the bean mixture and the rest of the cheese on top. Bake for 35 - 40 minutes, covered with foil. 



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Demented Donuts and Golden Roasted Potato Salad

I seriously spend a LOT of time drooling over Louise's desserts on her blog Lick That Spoon.  It was the Golden Roasted Potato Salad that I stopped at though. I knew it would be the perfect side side for dinner. Plus, I had bought a giant jar of sun dried tomatoes and was happy I found a new way to use them.  Unfortunately, I my pictures didn't save on my camera.  The camera is on it's last leg and it's seriously time for a new one. 

So, I decided to make another recipe that I loved on her site.  Demented Donuts.  The name alone caught my attention.  I knew my kids would love these and would be perfect for Secret Recipe Club.

We stuck the batter in a large gallon baggie and piped it into the hot oil.  We had fun making different shapes.  The kids were calling them mini funnel cakes. 

 

 

The kids had fun putting the cinnamon sugar on them.  This made for a wonderful dessert and I know we'll be making them again. 

 

 

DEMENTED DONUTS (Cinnamon Sugar Churros)
Adapted from Lick That Spoon

1/2 cup sugar
2 tsp cinnamon
1 cup milk
6 tbsp. unsalted butter
1 1/3 cup flour
2 eggs
3 cups vegetable oil

Put sugar and cinnamon in a baking tray and combine. Put milk and butter in a medium pan and cook, stirring over a low heat until the butter has melted (do not boil). Add flour and stir until mixture forms a ball. Transfer to a large bowl. Add eggs one at a time, mixing well after each addition until completely combined. Put mixture into a large piping bag or a gallon baggie.  Heat the oil over a high heat. Snip corner of baggie and drop swirls of mixture into the oil and cook for 2-3 minutes on each side  Immediately transfer with a slotted spoon to the sugar and roll until well covered.

Here is the delicious potato salad I made from Louise's blog as well.

Photo Courtesy of Lick That Spoon


GOLDEN ROASTED POTATO SALAD
Adapted from Lick That Spoon

5 large potatoes, diced
1/4 cup to 1/2 cup mayonnaise
1/4 cup sliced sun-dried tomatoes
1 stick of celery, sliced thinly
3 pieces bacon, fried till crispy
fresh flat-leaf parsley, chopped roughly

Peel and chop potatoes into bite sized pieces. Place potato in a large saucepan and cover with water; boil for a little while until beginning to soften (but not too soft or it will just fall to bits). Remove from heat and drain.
Coat potato with a little oil and pop in the oven on a roasting tray, turning occasionally until roasted as desired. Cool. Combine all other ingredients in a bowl and add potato.
Toss gently to combine. Serve.



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Mu Shu Chicken

 

We eat a lot of tortillas around here.  I don't believe that it needs to be a mexican or southwestern meal in order to go on a tortilla.  Pretty much everything around here goes on a tortilla. 

 

This meal is no exception.  I made rice to put it over but after eating a bit of it, I just decided that it needed to go on a tortilla.  With the rice. 

 

This was a delicious meal and quite easy to make.

 

Mu Shu Chicken

1 tbsp. soy sauce
2 tbsp. rice wine vinegar
2 tbsp. hoisin
1 tbsp. cornstarch
1 tbsp. sesame oil
1 tbsp. minced ginger
1 tbsp. minced garlic
1 - 14 oz. bag coleslaw
3/4 cup scallions, chopped
2 cups cooked chicken, shredded
Tortillas or rice

Combine soy sauce, rice wine vinegar and hoisin in a small bowl.  Whisk in cornstarch.  Set aside.  In a large frying pan, stir fry the ginger and garlic in the sesame oil for about a minute.  Add coleslaw and scallions and stir fry until wilted.  Add chicken and soy sauce mixture.  Cook until heated through.  Serve on tortillas or rice.  I ate these on corn tortillas.



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Mexican Rice Skillet

 

 

I love meals that come together quickly.  I like to make extra rice so there is often rice in the refrigerator ready to use. Ordinary ingredients come together to make a fantastic tasting dish. Everyone loved it.

 

Mexican Skillet Rice

1 egg, beaten
1 lb. chicken, chopped
1 onion, chopped
1 tbsp. olive oil
3 garlic cloves, minces
2 cups rice, cooked (I used brown)
1 can black beans, drained and rinsed
1 can corn, drained (or a couple cups of frozen corn)
1 jar (7 oz.) roasted sweet red peppers, drained and chopped
1 jar of taco sauce (8 oz)
2 green onions, chopped
1/4 cup cilantro, chopped

In a large skillet, coated with cooking spray, cook and stir egg over medium heat until set. Remove and set aside.

In the same skillet, stir fry chicken and onion in oil until chicken is no longer pink.  Add garlic, cook 1 minute longer.  Stir in the cooked rice, beans, corn, peppers, taco sauce and green onions, heat through.  Stir in the reserved egg, sprinkle with cilantro.




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