I tried this new recipe for company when I hosted the 4th this year. I couldn't find wagon wheel pasta at Walmart, Kroger or Publix. I didn't think to try Whole Foods but will next time. Anyway, this was definitely a winner! Mexican makes a different, spicy flavor for a pasta salad.
Wagon Wheel Taco Pasta Salad
from Cara's Cravings
1lb wagon wheel pasta
1 can black beans, drained and rinsed
1 10oz package frozen corn (I don't even bother thawing it, because I always make this at least a few hours before serving, so it plenty of time to defrost)
2 medium tomatoes, seeded and diced
8oz shredded Mexican-blend cheese
1 1/2 cups salsa
1/2 cup olive oil
3-4 tbsp lime juice
1 tbsp cumin
1-2 tsp chili powder
2 garlic cloves, minced
freshly ground salt & pepper
1/2 cup chopped fresh cilantro
1 avocado, diced
Cook the pasta al dente according to package directions. Drain and rinse with cold water.
In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well.
In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper.
Just before serving, stir in the diced avocado.
Showing posts with label corn. Show all posts
Showing posts with label corn. Show all posts
Friday, July 10, 2009
Friday, April 10, 2009
Chicken Burritos
So, I wanted to make chicken, but not the usual baked chicken or chicken on the George Foreman grill, etc. I found this recipe and, since I just made tacos Monday night, was able to use the remaining tortilla shells, lettuce and tomatoes. I also added to these tacos some salsa from Trader Joes. Yum I love their salsa, it's like fresh pico.
Chicken Burritos
from Cook Like a Champion
Ingredients
2-3 chicken breasts (I used 2)
4 tablespoons minced red bell pepper (I used a whole red pepper)
1 small white onion, finely diced
2 cloves garlic
2/3 cup frozen corn (I used 1 can, drained and rinsed)
1 can black beans, rinsed and drained
2 tablespoons canned jalapenos, diced (Omitted)
2 teaspoons fresh parsley, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
dash red pepper flakes
2 cups shredded Mexican blend cheese
9 flour tortillas (I don't think we used 9)
lettuce
tomato
Directions
1. Drizzle the chicken breasts with olive oil and sprinkle with Kosher salt and freshly cracked pepper.
2. Grill until chicken is cooked through. (I cooked it in a saute pan and then used that same pan to cook the vegetables.)
3. Allow chicken to cool slightly and then shred.
4. In a medium skillet, add red pepper, onion and garlic and cook over medium high heat for one minute. (I cooked this for much longer, probably 7-8 minutes, adding the garlic towards the end.)
5. Add shredded chicken and remaining ingredients through red pepper flakes and cook until warmed through.
6. Meanwhile, microwave tortillas in a damp paper towel for 15-20 seconds.
7. Add cheese, mixing until incorporated. (I just topped ours with the cheese...I forgot to mix it in!)
8. Fill tortillas and eat immediately or wrap in foil to freeze. (If freezing, burritos take about 3 minutes to reheat.)
Chicken Burritos
from Cook Like a Champion
Ingredients
2-3 chicken breasts (I used 2)
4 tablespoons minced red bell pepper (I used a whole red pepper)
1 small white onion, finely diced
2 cloves garlic
2/3 cup frozen corn (I used 1 can, drained and rinsed)
1 can black beans, rinsed and drained
2 tablespoons canned jalapenos, diced (Omitted)
2 teaspoons fresh parsley, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
dash red pepper flakes
2 cups shredded Mexican blend cheese
9 flour tortillas (I don't think we used 9)
lettuce
tomato
Directions
1. Drizzle the chicken breasts with olive oil and sprinkle with Kosher salt and freshly cracked pepper.
2. Grill until chicken is cooked through. (I cooked it in a saute pan and then used that same pan to cook the vegetables.)
3. Allow chicken to cool slightly and then shred.
4. In a medium skillet, add red pepper, onion and garlic and cook over medium high heat for one minute. (I cooked this for much longer, probably 7-8 minutes, adding the garlic towards the end.)
5. Add shredded chicken and remaining ingredients through red pepper flakes and cook until warmed through.
6. Meanwhile, microwave tortillas in a damp paper towel for 15-20 seconds.
7. Add cheese, mixing until incorporated. (I just topped ours with the cheese...I forgot to mix it in!)
8. Fill tortillas and eat immediately or wrap in foil to freeze. (If freezing, burritos take about 3 minutes to reheat.)
Tuesday, February 3, 2009
Corn & Salmon Chowder
This recipe is from Williams-Sonoma Cooking for Baby. I googled salmon chowder and this recipe honestly looked to be the best recipe that I found so I decided to give it a try. I slightly changed the amounts of some of the ingredients so I made those notes. It was really delicious soup! Even tho it's from a baby cook book. :-)
Corn & Salmon Chowder
1/2 lb red potatoes (I used 3)
1/4 cup diced onion
1 celery rib (I used 4)
1 medium carrot, peeled (I used half of a small bag of baby carrots)
1 clove garlic
1 Tbsp olive oil
1 bay leaf (omitted)
1 1/2 cups low-sodium vegetable broth (I used 1 can and a carton of V8 Southwestern Corn liquid soup mix)
3/4 lb skinless salmon fillet
1 1/2 cups whole milk
1 1/2 cups corn kernels, fresh or frozen (I used canned corn - only one can since I added the V8 liquid)
salt and pepper
Peel and dice potatoes and set aside. Dice onion, celery, and carrot. Mince garlic.
In a soup pot over medium heat, heat oil. Add onion, celery, carrot, garlic, and bay leaf and saute until vegetables turn golden, 5-7 minutes. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add broth and potatoes, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 12 minutes.
Cut salmon into 1-inch pieces.
Puree milk and 1 cup corn in a blender. Add corn puree, 1/2 cup corn kernels, and salmon pieces to pot. Return to medium heat and simmer, uncovered, until salmon is cooked through and soup is hot, 5-7 minutes. Discard bay leaf. Season to taste with salt and pepper.
Note: If you are making this for baby, the recipe says that if the soup is too chunky to use a food mill or food processor for baby's portion.
Corn & Salmon Chowder
1/2 lb red potatoes (I used 3)
1/4 cup diced onion
1 celery rib (I used 4)
1 medium carrot, peeled (I used half of a small bag of baby carrots)
1 clove garlic
1 Tbsp olive oil
1 bay leaf (omitted)
1 1/2 cups low-sodium vegetable broth (I used 1 can and a carton of V8 Southwestern Corn liquid soup mix)
3/4 lb skinless salmon fillet
1 1/2 cups whole milk
1 1/2 cups corn kernels, fresh or frozen (I used canned corn - only one can since I added the V8 liquid)
salt and pepper
Peel and dice potatoes and set aside. Dice onion, celery, and carrot. Mince garlic.
In a soup pot over medium heat, heat oil. Add onion, celery, carrot, garlic, and bay leaf and saute until vegetables turn golden, 5-7 minutes. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add broth and potatoes, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 12 minutes.
Cut salmon into 1-inch pieces.
Puree milk and 1 cup corn in a blender. Add corn puree, 1/2 cup corn kernels, and salmon pieces to pot. Return to medium heat and simmer, uncovered, until salmon is cooked through and soup is hot, 5-7 minutes. Discard bay leaf. Season to taste with salt and pepper.
Note: If you are making this for baby, the recipe says that if the soup is too chunky to use a food mill or food processor for baby's portion.
Sunday, October 19, 2008
Corn casserole
This is a very easy side dish and yummy too. I found it online and took it to a couple cook-outs this summer and everyone had seconds and thirds and so on til it was gone.
Corn Casserole
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix
8 oz sour cream
1/2 stick butter
1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and butter.
3. Pour into a 9 by 13-inch casserole dish.
4. Bake for 45 minutes, or until golden brown.
5. Serve and enjoy!
Corn Casserole
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix
8 oz sour cream
1/2 stick butter
1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and butter.
3. Pour into a 9 by 13-inch casserole dish.
4. Bake for 45 minutes, or until golden brown.
5. Serve and enjoy!
Wednesday, April 30, 2008
Chicken Tortilla Soup
This was very yummy! It reminds me of a Mexican Chili but with chicken and more flavors infused. Next time I may substitute ground turkey and see how that tastes. Friends ate almost all of it. It was a hit!
Chicken Tortilla Soup
From Good Thymes and Good Food
INGREDIENTS
1 onion, chopped
2 carrots, diced
1 stalk celery, diced
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 tsp. cumin
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy (I don't like hominy so I used chickpeas)
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro (omitted as I did not want to purchase a huge package of it)
2 boneless chicken breast halves, cooked and cut into bite-sized pieces (I roasted them at 425 for about 22 minutes.)
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese (I had cheddar/jack and just used that.)c
hopped green onions
chopped red onion
lime juice
sour cream
DIRECTIONS
1. Preheat oven to 425.
Drizzle chicken with a little olive oil, salt, pepper and a little chili powder.
2. Roast chicken for 22-25 minutes. When cooked, shred with two forks.
3. In a medium stock pot, heat oil over medium heat.
4. Saute onion, carrot and celery in oil until soft.
5. Add garlic and cook until fragrant.
6. Stir in chili powder, oregano and cumin. Coat vegetables.
7. Add tomatoes, broth, and water.
8. Bring to a boil, and simmer for 5 to 10 minutes.
9. Stir in corn, hominy, chiles, beans, cilantro, and chicken.
10. Simmer for 10 minutes.
11. Ladle soup into individual serving bowls, and top/garnish with crushed tortilla chips, avocado slices, cheese, chopped green onion, red onion, lime juice and/or sour cream.
Chicken Tortilla Soup
From Good Thymes and Good Food
INGREDIENTS
1 onion, chopped
2 carrots, diced
1 stalk celery, diced
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 tsp. cumin
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy (I don't like hominy so I used chickpeas)
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro (omitted as I did not want to purchase a huge package of it)
2 boneless chicken breast halves, cooked and cut into bite-sized pieces (I roasted them at 425 for about 22 minutes.)
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese (I had cheddar/jack and just used that.)c
hopped green onions
chopped red onion
lime juice
sour cream
DIRECTIONS
1. Preheat oven to 425.
Drizzle chicken with a little olive oil, salt, pepper and a little chili powder.
2. Roast chicken for 22-25 minutes. When cooked, shred with two forks.
3. In a medium stock pot, heat oil over medium heat.
4. Saute onion, carrot and celery in oil until soft.
5. Add garlic and cook until fragrant.
6. Stir in chili powder, oregano and cumin. Coat vegetables.
7. Add tomatoes, broth, and water.
8. Bring to a boil, and simmer for 5 to 10 minutes.
9. Stir in corn, hominy, chiles, beans, cilantro, and chicken.
10. Simmer for 10 minutes.
11. Ladle soup into individual serving bowls, and top/garnish with crushed tortilla chips, avocado slices, cheese, chopped green onion, red onion, lime juice and/or sour cream.
Thursday, February 28, 2008
Crock Pot chicken with black beans and cream cheese
This was an easy Southwest chicken recipe and has a good flavor! I only used 2 large chicken breasts. It's so easy cause you can put them in the crock pot frozen!
Crock-Pot Chicken w/Black Beans & Cream Cheese
4-5 boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (16 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese (you can use Fat Free)
White or brown rice
Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock-pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock-pot on high for about 4-5 hours or until chicken is cooked. You can shred the chicken or leave it whole if you like. Add 1 package of cream cheese (just throw it on top!) and let sit for about 30 minutes to an hour. Mix and serve over white rice or brown rice.
Crock-Pot Chicken w/Black Beans & Cream Cheese
4-5 boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (16 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese (you can use Fat Free)
White or brown rice
Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock-pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock-pot on high for about 4-5 hours or until chicken is cooked. You can shred the chicken or leave it whole if you like. Add 1 package of cream cheese (just throw it on top!) and let sit for about 30 minutes to an hour. Mix and serve over white rice or brown rice.
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