Archive for Recipes
After visiting your local Parker or Highlands Ranch Farmers Market you should be able to have all of the ingredients for a fabulous Grilled Corn Salsa with a little California twist.
Visit your local farmers Market this week and purchase:
- 6 ears of Olathe Sweet Corn,
- 2 Poblano Peppers,
- 1 Jalapeno or Anaheim Pepper (optional)
- 1 bunch of cilantro (optional)
- 1 red pepper (optional)
- 1 red onion
- 1 Tbsp local honey
- Juice of one fresh lime juice
- 2 avocado’s (optional)
- Salt and pepper to taste
- Turn your grill on to medium to preheat.
- Leave the husks on the corn and soak them in water. Remove the silks but leave the husks on. The water trapped inside the husks steams the sweet corn for the most amazing results. . it’s ok if they look burned.. it will be fabulous! Grill on medium heat for 15 to 20 minutes.
- Place your peppers on the grill for 15 minutes or until they are blistered. Take them off the grill and immediately put them in a plastic bag. This makes it much easier to take the outside skins off. After a few minutes in the bag, peel the skins off, pull off the stem and the inside membranes and chop.
- Chop the red onion and cilantro finely.
- Shuck the cooled corn and hold either on the top of a bunt pan like the video shows or with a smaller bowl inverted into a bigger bowl and slice the kernels off of the corn cob.
- Into the bowl of corn, combine all of the ingredients of choice above. If you love avocado chop it in the skin into cubes and add at the last minute so it keeps its shape.
- Spread tortilla chips on a baking sheet and heat at 400 for 3 minutes. Even if your chips are a little stale this will make them taste fresh, crispy and hot.
- You can even eat this with a spoon it’s so wonderful.
- To round out your meal brush olive oil and season salt and pepper your protein of choice and grill it after you take the corn and peppers off.
Green Chili Chicken w/ Rice
1 cans Green Chili Enchilada Sauce (or home made of course) I use Hatch’s Medium.
2 cups cooked, shredded chicken breast
1 can (16 oz) diced tomatoes
Mexican spices to your taste, (chili powder, cumin)
1 cloves garlic (smashed and diced)
1 small onion diced
1/2 tsp cumin
2 – 4 oz can’s green chili’s
1/4 – 1/2 c. chicken or veg broth
2 cups package, shredded Cheddar or Mexican blend cheese
1 package of 10 (or so) burrito size Tortilla, flour
1 package of microwave Spanish rice (follow package directions and add 3 Drops HOT sauce & can of green chili’s)
Preheat oven to 350. Grease a 9 x 13 Pan. Feeds 4-6 depending on other side dishes.
Microwave Spanish rice using packing directions & special directions above.
Prepare your chicken by either using a store bought cooked chicken or grill your own. Shred or cut into small pieces. Combine in a large skillet tomatoes, 1 can green chili, garlic, cumin, onions & tomatoes stir and simmer, add chicken and chicken broth as needed for moistness and to de-glaze the plan.
Place a large spoonful of chicken mixture 1 of rice & 1 of shredded cheese. Roll up and place in a greased 9 X 13 pan.( How full you want the enchiladas to be, etc., is up to you. ) Repeat till pan is full. Pour green chili and cheese over the top.
Place in oven for about 30 minutes or so.
The cheese should be melted and bubbling.
My extra daughter Heather (one of my youngest daughter’s best friend that ”lived” at our house, always requests this dish for any and all special occasions. Love you Heather!
Playoffs Dip! Make this for your playoff get togethers and you are guaranteed to be a big hit! This is SO easy and is always such a surprise when people ask me what’s in it??
Take 1 small jar of Apricot Jam
1 can of green chili’s
1 16 oz pkg Neufatel Cheese (Lowfat)
1 cup shredded cheese (4 cheese Mexican is my favorite)
Place the block of cream cheese in a microwave safe serving container,
Combine the jam and chili’s and pour over the cream cheese
Top with the shredded cheese and heat until the shredded cheese is melted.
Serve with crisp crackers, crusty bread etc.
SO good, and is guaranteed to disappear and make you the hit of the potluck.
Note: I have tried to get a picture of this the last three times I’ve made it, but before I can get the camera out, someone has already dug into it.
Janes Poor Man’s Toffee
My next door neighbor Jane used to make up huge platters of yummies on the holidays and then bring it to our house….and these things are just totally addictive….
1 cup butter
1 cup brown sugar
Enough graham crackers to make a layer on a cookie sheet (regular size cookie sheet… if it’s a large sheet you will need to increase butter and sugar to 1 1/2 cups of each!)
1 12-ounce bag of chocolate chips
1/2 12 ounce bag of toffee chips (you can substitute SCOR bars or Heath Bars if your store is out of toffee chips)
Line a cookie sheet with foil(cleanup easier). Bring the butter and brown sugar to a boil in a saucepan and simmer it for about 5 minutes. Put a layer of crackers on the cookie sheet, close together. ‘
Pour the brown sugar mixture over the crackers and bake for about 6-10 minutes(I do the 10 it should be bubbley) at 350F.
Remove and immediately pour the chocolate chips over the crackers, evenly distributing them. Let it sit a minute and then spread the chocolate across the mixture with the spatula gently so as not to disturb the crackers underneath. Let it sit for another 30 seconds and at this point it pretty much spreads like frosting.
Then I top with toffee bits. You can top with whatever you like.
My favorite is just some chopped walnuts, but you can also try dark chocolate with candy cane bits, white chocolate with dried cherries, rocky road, m&m’s…just about every combo you can think of.
Put it in the refrigerator to let it set up… then break apart into toffee shaped pieces. I’ve seen recipes using other types of crackers too, but the graham crackers are my favorite.
This makes a bunch and keeps & ships really well.. but it won’t last long!