Mexican Street Corn Salsa

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This Salsa is using Corn on the Cob, in our stores we have some really sweet corn, and its hard to sample out an ear of corn LOL!! 😛

I was also told that Mexican Street Corn was trending 🙂

So I made it into a salsa with some other bits added, I also used a local company here in town that sells Gourmet Herbs and Spices.

We have partnered with them and we now have a great selection of some of their Herbs and Spices.

Colonel De Gourmet Herbs & Spices is the company please check them out online.

Summer is great for corn, so next time you pick some up, pick up some extra and try my recipe!!

This would be a great straight up Corn Salsa, just do not add the Sour Cream, Mayo or cheese, or heck add the cheese…LOL

Here are a few pictures and enjoy the recipe!!

This is the base mixture, corn, tomatoes, onion, cilantro & lime juice

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I added the sour cream, mayo and seasonings and let set over night.

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Right before serving I added the Cheese (I used Feta since our stores do not carry Cotija Cheese either works)

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Now just serve with Chips!!

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Chef Amy's Mexican Street Corn Salsa

6 ears Corn on the Cob, cooked & cut off the cob
½ cup mayo
½ sour cream
2 tsp. lime juice
2 tsp. Colonel De’s – Chipotle Spice Blend
1 tsp. Colonel De’s Garlic Goodness
½ cup fresh cilantro, chopped
3 Tbsp. onion, diced
1 container grape tomatoes, diced, about 1 ½ cups
6 oz. Feta Cheese crumbles (or Cotija Cheese)

Mix all ingredients together except Feta Cheese, let mixture chill for at least an hour or longer.  Right before serving stir in Feta Cheese, and serve with Tortilla Chips.  Enjoy!!

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Soups Around the World!

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Last week I had a cooking Event at one of our stores, my sponsor was College Inn Broth.

Plus I wanted to add some seasoning from a local company that is exclusive in our stores, Colonel De’s Seasonings.

So here are the soups that I did and the recipes, I hope you will enjoy and make them 🙂

Irish Garlic Potato Soup

Irish Garlic Potato

Irish Garlic Potato Soup

  • Servings: 6
  • Difficulty: easy
  • Print

2.25 lb. Klondike Goldust Potatoes, sliced
.75 lb. sweet onion, sliced
3 – 14.5 oz. cans College Inn Chicken Broth
2 Tbsp. butter4 tsp. Colonel De’s Garlic Goodness
1 cup half and half
½ tsp. kosher salt or to taste

In stockpot add butter and onions, cook over med-high heat for about 5 minutes.
Add sliced potatoes, onions and chicken broth, cover and bring to a boil. Reduce heat to a simmer, add Garlic Goodness and cook until potatoes are tender.
Remove from heat, with an immersion blender blend until smooth or leave a little chunky.  If using a blender, blend in batches, just make sure the center of the blend lid is removed, place a towel over top of the lid.
Once blended add back to pot, add salt and add half and half, warm on low and serve.
Optional – Add onions straws and chives for a garnish.

Paired with Guiness Draught Beer

Mexican Pozole Soup

Pozole

Mexican Pozole

  • Servings: 6
  • Difficulty: easy
  • Print

2 – 15.5 oz. cans hominy
3-4 – 14.5 oz. cans College Inn Beef Broth
3-4 cups shredded pork
3 tsp. Colonel De’s Chipotle Seasoning

Add to a large stock pot broth, hominy, pork and seasonings, bring to a boil and serve with garnishes below:

Shredded cabbage
Radish slices
Chopped onion
Chopped hot peppers
Avocado slices
Lime wedges
Tortilla chips
Chopped Cilantro

Paired with Negra Modelo Beer

 

Avgolemono (Greek Lemon & Chicken Soup)

Avgolemono

Avgolemono

  • Servings: 6
  • Difficulty: easy
  • Print

64 oz. College Inn Chicken Broth
Shredded chicken breast from whole chicken
2 tsp. Colonel De’s Greek Seasonings
1 cup instant rice
4 eggs
2 tsp. cornstarch
2 Tbsp. water
¼ – ½ cup lemon juice, per your taste
salt to taste

In a large stock pot over med-high heat bring broth to a boil, covered, then add rice, chicken and seasonings, cover and reduce to low until rice is cooked.
In a medium bowl add water and cornstarch and whisk, then add eggs and beat until completely blended, whisk in lemon juice.  Take 4 cups of the hot soup and slowly add to the egg mixture while whisking constantly so that the mixture will not break.  Stir mixture into the rest of the soup.  Season to taste and serve immediately, garnish each bowl with a lemon slice and a few baby spinach leaves.

Paired with Leffe Beer

 

Pho Bo (Vietnamese Soup, this picture was taken before broth was added)

Pho Bo

 

Pho Bo

  • Servings: 6
  • Difficulty: easy
  • Print

8-10 cups College Inn Beef broth
1 Colonel De’s Pho soup pouch
1 pkg. rice noodles
sirloin steak, trimmed and thinly sliced, kept raw

Green onions, tops thinly slice
fresh cilantro leaves

Add broth and pho pouch to a medium pot and bring to a boil, then let simmer for 3 hours.

Cook rice noodles as directed and drain.  Place portion of noodles in a large individual soup bowls, sprinkle of green onions and cilantro leaves.

Top that with a few thin slices of raw sirloin, set bowls aside.

Make each garnish plate with below

Bean sprouts, Thai basil leaves, hot sliced peppers, some sriracha and hoisin sauce.

Before serving bring broth up to almost a boil, ladle broth in to your bowls.  And add garnishes to your bowl as you wish. 

Paired with Kirin Ichiban Beer

Hope you Enjoy!!!  Cheers – Chef Amy!!

Happy Halloween 2016!!

8 Comments

Well Happy Halloween everyone!!! 

Yes I know I have not blogged in FOREVER!! But this girl has been busy, but today
I have a quick easy recipe for Halloween or really anytime. 🙂

I do like a Butterfinger Candy Bar every once in awhile, so when I saw this online, I thought really does it taste like a Butterfinger????

This was one of those million some videos you see of recipes, and I was like 3 ingredients and you have a Butterfinger…well lets give this a try 😛  LOL!!

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Now I made a big batch, I wanted to bring them to the office today for everyone for Halloween. 

So I will give you the original recipe and then tell you what I did for large batch.

So you need – Chocolate discs for melting, Creamy Peanut Butter and a bag of Candy Corn…

Now you know tomorrow you will find a ton of bags of Candy Corn marked down to like 25 cents…LOL
So stock up and you can make this anytime 🙂

Melt Chocolate, spread on to a silpat or parchment paper

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In a microwave safe bowl add peanut butter and candy corn

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Heat in microwave until softened, then mix until smooth
and candy corn has been melted and mixed in

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Once Chocolate layer is firm, layer candy corn mixture over top

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Spread mixture over chocolate to the edge

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Melt more chocolate

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Spread it over top all the way over the edge

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Like this, now let it set up, I let mine set on the counter

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Now Cut and there you have your bars, 
you also can free form bar shapes and then dip
the whole bar into chocolate

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Homemade Butterfinger Bars

The original recipe is not mine, just google it and you will find a lot of them.

1 cup candy corn
1/2 cup creamy peanut butter
2 cups chocolate discs

Melt half the chocolate and spread out onto a silpat or parchment paper, set aside to cool

In a microwave safe bowl add candy corn, heat for 30 seconds and keep repeating until smooth, then add peanut butter, mixture will become stiff.
Let cool a little, then spread over top of chocolate, then melt remaining chocolate and spread over top of candy corn mixture, let set then cut into bars.

What I did was a little different, and this is that recipe, this was a large batch

4 cups candy corn
1 jar 16.3 oz. peanut butter
1 lb. milk chocolate disc, divided 
1 lb. semi-sweet chocolate disc, divided

I used a silpat for this and made it over the entire thing

To a microwave safe bowl add half the milk chocolate and half the semi-sweet, I also like to add a tablespoon of Crisco shortening to my chocolate to make smoother.  Heat for 1 minute, stir, then heat again in 20 seconds intervals, stirring each time until smooth.

Pour out all over the silpat, let set to cool, once cool, then in a large microwave safe bowl add candy and peanut butter. I added some peanut butter first then some candy, then peanut butter again then candy then peanut butter again.

Heat for 1 minute, stir, then heat for 1 minute and 30 seconds, stir again, then heat in 20-30 second intervals until candy corn is completely combined into the mixture.  

TIP – take the candy corn and add it to your food processor to chop up, I think doing this will help in melting easier and then it will not take that long in the microwave.

Let candy corn mixture cool just a bit, then spread it over the cooled chocolate, spreading it to the chocolates edge.

Now melt the same way as the first, the remaining chocolate and pour over top the candy mixture.

Let set up at room temp for at least 6 hours, if you can’t wait you can put it in the fridge to firm, but let it get to room temp before cutting or chocolate could crack.

Cut into any size bar you want…and Enjoy!!!

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Happy Pi Day! 3-14

8 Comments

Happy Pi Day Everyone!!! 3-14-16

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In honor of Pi Day here is a link to my Banana Cream Pie!!!  I hope you check it out and what Pie will you be eating today!! LOL!! 🙂

https://whatscookingwithchefamy.com/2012/06/17/banana-cream-pie-for-fathers-day/

Apple Banana pie 012

National Chocolate Cake Day!!!

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So yesterday was National Chocolate Cake Day, and I got the itch to make a
Chocolate Cake and I brought it in for the office today!!!  

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I know they will happy, since this is the second thing I made this week, on Monday
I made a Cinnamon and Walnut Coffee Cake and they all loved that!! 🙂

So I didn’t have my usual ingredients at the house that I have used in my Chocolate cakes before, like
buttermilk or sour cream those things make my cakes moist and I like using them.

So I just followed the recipe on the back of the Hershey’s Cocoa Powder can.

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The only thing I did differently was two things:
1. I used 1 cup of cocoa powder, instead of what it said, (I can’t remember LOL)
2. I used Hot Strong Coffee instead of Hot Water.

I also made it in a bundt pan 🙂 Bake for about 40-50 mins, just until a toothpick is inserted and comes out clean.

The I made Cream Cheese Frosting and that recipe is below 🙂

Adding the chocolate to the cream cheese, butter and sugar (sorry i didn’t take better pictures)

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whipped up altogether 🙂

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frosting!!

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Done 🙂

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now Enjoy!!!

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Chocolate Cream Cheese Frosting

2 – 8 oz. packages of cream cheese, softened
2 stick of butter, softened
1 3/4 – 2 cups powdered sugar
3 oz. unsweetened chocolate
3 oz. bittersweet chocolate
1/4 cup half and half

In a double boiler add chocolate and half and half, stir until chocolate has melted and mixture has before like a thick paste.  Remove from heat and set aside for 10 minutes.

In a large bowl mix cream cheese until fluffy, then add butter and mix until combined and fluffy.
Then add powdered sugar, I only used 1 3/4 cup but if you like it sweeter add more, mix until combined.

The mix in chocolate and continue to mix until all in combined and fluffy.

This recipe covered the bundt cake and I had about 2 cups left over.

Store cake in the refrigerator, let set at room temperature for at least 1 hour before serving.

YUMMY!!! Enjoy!!

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Happy 2016!! How about some Soup!!

19 Comments

Yes I am still Alive!!! 😛

I know, I know I have not blogged in forever, but I have been very busy with work and other things.

Plus I don’t cook up a ton of things for me on a daily basis, and when I do cook for my family I am so busy doing multiple things that I forget to take pictures, and if I do I don’t often have a lot of time to blog it all out.  So I am sorry for those who care, and I will try harder this upcoming year!!

So this would be something I would not blog about since its just something plan I would come up with, but I thought I just better share this to let everyone know I am still kickin 🙂 LOL

So yesterday on my day off I thought okay you have stuff in the fridge you need to use, so I made Soup.

I call it “Winter Soup” or “What else can I put in this” Soup 🙂 LOL

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I also had gotten a four pack of bone-in chicken breast out of the freezer to make some room 😛

Okay so I don’t have a recipe here because really it was a what can I throw into this pot kind of soup.

And I think that is what we all need to think more of when we have things in our fridges that need to be used. Or your pantry, heck if you have can veggies do it, or cans of tomatoes or sauce, what about pasta or rice, your options are endless!!!

So this is what I started with, cabbage, zucchini, carrots and beans.

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Chopped it all up and I added about 2 cups of chicken broth(had some left in the fridge), I cooked it in the oven on 325 degrees for 2 hours

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then I added about 4 more cups of broth, I love using “better than bullion” soup base, so I had a little beef flavor left scraped that in there and then some Turkey.  Just mix that up with 4 cups of hot water added a onion power and dill.  I love dill in soup, and I love using the tube herbs, I just don’t use fresh herbs quick enough so I do buy some of those tube herbs you can find in your produce dept.  So whisked all that up and poured it right on in.

Cooked at 350 degrees now for about 1 hour, then I added the beans about 4 cups, not that whole jar, mixed, then check for seasonings, I add some crushed celery seed, more tube dill, kosher salt and white pepper.  Back in the oven for 30 minutes.

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adding the celery seed and my tube dill 🙂

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Like I said I had chicken breast, so I just bought a new kitchen gadget, it was my Christmas present to myself…

Table Top Halogen Oven

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Now I love it, the first thing I cooked in it was a Steak, a Frozen Steak!!!   Steak (bone-in rib eye) was about 1 inch thick, I took it out of the freezer, salted and peppered each side, and in 25 minutes I had the most perfect medium rare steak…It was delish!!!

Now I know the haters are going to hate, I NOT telling you buy it, this just works for me and I like it 🙂

So I put two of the chicken breast in it and let it go, yes can I use the oven, of course, but I like this and wanted to use it, I can see it cooking and like the easiness 🙂

So here’s my chicken cooking, of course once it was done again I forgot to take pictures…sorry, but it they looked great.

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So I shredded some of the chicken

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and added it to the soup, and it was done and ready to eat.

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I have soup for the next week and I frozen half of it too, I like doing this so its easy to bring out and heat out when you need something quick.

So what do you have in your fridge right now that you can throw into a pot and make your own

“Winter Soup”

Enjoy everyone!!

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Homemade Pumpkin Spice Creamer!!

19 Comments

So are you one of those people that CANNOT wait till fall hits so you can get your
Pumpkin Spice Latte on!! 😛

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As you know most of the coffee shops only have this Pumpkin Spice Syrup during the fall and maybe into the winter???

I don’t know because I am not one of those people 😛

But it doesn’t mean I don’t want to get on the “Band Wagon” and make my own…LOL!!

So many recipes have been flying around the internet, so I decided I would give it a try…

And let me tell you it turned out DELICIOUS!!!!!!!

I kind of shock myself…LOL 😛

So of course I dug into my spices to find the hidden Pumpkin Pie Spice in the back from the fall before LOL and finally can open one of the two large can of pumpkin pure, again from the fall before 😦

Okay so what else…I found some sweetened condensed milk and now I just needed cream, but I didn’t want to use cream, so I settled for half n half.

Okay I think I am ready to go and this is how it all went.

Ingredients

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in a saucepan, pumpkin, milk and spice

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stir that up, then stir in the half n half

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cook on med-high
okay I will confess, I had in on med-high, but I was trying to do other things as well, and I may not have been stirring it the whole time…hence it started to burn on the bottom, when I went back to it, and started whisking like a mad women, black bits started to surface.  I may have cursed that this time, but I turned it down to low and kept on whisking until it thickened a little, then I let it cool for 5 minutes

Once I tried it was AWESOME!! It tasted like Toasted Pumpkin Marshmallow 🙂
I thought Holy Crap I just added another flavor dimension…WOOO HOOOO!!!!! LOL 🙂

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It does get a little darker as it thickens

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now you have strain this through a fine mesh strainer,
and take the back of a spatula and force the mixture through the
strainer by moving the spatula back and forth

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this is what you will have left in the strainer

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after I let the mixture cool in the fridge,
I poured it into 2 little mason jars

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This will keep in your fridge up to 2 weeks
if it last that long 🙂 LOL

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My Pumpkin Spice Cappuccino

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I added to my mug, about 2 Tbsp. pumpkin mixture
2 Tbsp. creamer and stir it up

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Then I frothed that

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Then I add my espresso

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and to finish it off I sprinkle a little
Pumpkin Pie Spice on top…it was just Yumm!!!

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Now you can just mix it into your regular coffee,
as I did at the office this morning 🙂

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As I talk to some of the ladies this morning, I started coming up
all kinds ideas to do with this mixture besides to put in your
coffee…oh a can wait to get back in the kitchen…stay tune!!!

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Homemade Pumpkin Spice Creamer

  • Difficulty: easy
  • Print

1 cup pure pumpkin puree
1 can sweetened condensed milk
1 1/2 tsp. pumpkin pie spice
1/2 cup half n’ half, or cream or whole milk

Whisk everything together in a saucepan, cook over med-high, whisk until mixture thickens
and darkens a little.  Like I said above, let it burn a little and it will give it a toasted flavored, I felt
like that added such good flavor.

Pour mixture through a fine mesh strainer, take a spatula and force mixture through the strainer by going back and forth.  Pour mixture into a jar or container and keep refrigerated for up to two weeks if it last that long…LOL  Mind didn’t 😛

Add as much or as little to your coffee or tea and sit back and enjoy!!