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!!

Key Lime Margarita Bars!!!

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I just love Key Lime!!!

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Give me anything Key Lime…cake, cookies, Ice cream, yogurt, pie, candy, I think you get the picture 🙂

So I thought I would make a little something for the “taste tasters” in  out office 🙂

I was going to do something with chocolate or Key Lime and the word in the office was Key Lime since it was the summer.

So by using the pretzels in the crust I thought, oh salt…lime…okay Margarita!!!  Of course minus the Tequila 😦

But if you wanted to add tequila you could, what I would do is cut the lime juice in half adding the tequila as the other half (1/4 cup lime juice & 1/4 cup tequila).  But then add the zest of 3-4 limes instead of one, this will bring out the lime flavor, but I guess if you love tequila you could add all tequila and then just more lime zest.

I think if I was going to use Tequila, I would make the batter with out the juice, mix together, then add some Tequila and taste it, so you don’t over power it with Tequila 😛

Ingredients

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Crush your pretzels, I did not crush them finely because I wanted to
make the texture like coarsely chopped nuts
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Add pretzels and sugar to a bowl

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add melted butter and mix together

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mixed

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Press mixture into a 9×13 sprayed pan and bake

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Meanwhile whisk eggs, milk, lime zest and juice together

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Baked crust, let cool about 15 minutes

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pour mixture over top of crust

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Bake at 350 degrees for 25-30 minutes

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baked

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Slice add lime zest for a garnish

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Eat and enjoy

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Key Lime Margarita Bars

  • Time: 2hrs
  • Difficulty: easy
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Crust

1 1/2 cups pretzels, crushed
1/2 cup sugar
1 1/2 sticks butter, melted

Mix all together in a bowl, then press into a 9×13 pan.  Bake at 350 degrees for 9 minutes.  Let cool 15 minutes.

Meanwhile make batter

2 can 14 oz. sweetened condensed milk
3 eggs, at room temp
1/2 cup Key Lime or lime juice (see note above if you want to add Tequila)
zest of 2 limes and extra for garnish

Whisk together in a medium bowl, then pour over top the baked crust, spread evenly and bake at 350 degrees for 25-30 minutes.  Center will not jiggle and edges will be light brown.

Let cool completely on counter, then refrigerate till cold, over night if you can.  You can garnish the top with lime zest or if you serve pieces individually you can add strips of lime zest on top of each piece.

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Orzo Salad with Basil and Tomatoes

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Great Summer Salad!!

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Last I had a cooking class at one of our stores, using Fresh Herbs was one the points for the class.
Picture of the class, a few more came after I got started, it was a great turn out 🙂

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This was one of the recipes I did, I love using this really as a base with so many options at your finger tips.

You can certainly serve as is, or add fresh grilled veggies chopped, add cubes of fresh mozzarella instead of feta, or shredded fresh Parmesan cheese, or slice pepperoni, salami, cube ham or turkey.  And what about Grilled Shrimp, thin slices of grilled flat iron steak even chunks of grilled salmon there are endless possibilities!!

Along with other fresh herbs you could add as well!!

Everyone at my class love it as is and a friend of my mine made it last week for his work’s cook out and it was hit with them as well.  Enjoy if you make it!!

Orzo Salad with Basil and Tomatoes

  • Servings: 4-6
  • Time: 1hr
  • Difficulty: easy
  • Print

1-2 cup grape tomatoes, quartered

2 cups orzo, cooked

3 tablespoons olive oil

½ teaspoon coarse ground black pepper

1/3 cup basil, chopped

1 tablespoon fresh oregano, chopped

½ cup Feta cheese, ¼ in cubes or crumbled

Salt to taste
Gently toss all ingredients together, serve at room temp.  And of course you can add other veggies, cheeses or fresh herbs as you like 🙂

Grilling Marinade

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Flank-Steak 2

 

It’s summer time and grilling is in full force, well except if you live here in the Ohio valley we need a canoe to get to the grill 🙂   It just will not stop raining…but today

The blue skies are singing  downsized_0711131123

And the Flowers are blooming

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So if you love grilling just as much as I do, then act quick in between the rainy days and make this easy marinade.

This is great on beef, chicken or pork.

All you need is

1/2 cup olive oil
4 green onions, rough chopped
1/4 cup lime juice
1/2 tsp. cumin
1/3 cup soy sauce
2 large garlic cloves
1/2 tsp. red pepper flakes
3 tbsp. dark brown sugar

Place all ingredients in the blender or food processor for 1 minute, pour over meat and let marinate.

If you are using Flank Steak (as I did) or Flat Iron – marinade over night or at least for 6 hours, Chicken or Pork – 4 to 6 hours, or you can leave them overnight as well.

Okay now start your GRILLS!!!!!! 😛

Enjoy!!!

Summertime Pasta!

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Summertime, don’t you love it 🙂

I love it when its not “humid” 😦  if you have a breeze then its not that bad, but here in the Greater Cincinnati/Northern Kentucky area it seems to be humid a lot…or maybe its just that I only remember when I’m hot and humid instead of when its just hot without the humidity 😛

I recently bought some nice mini heirloom tomatoes and some oyster and shiitake mushrooms, not really sure what I was going to make when I got home but I knew I’d come up with something.

Once I got home I had some fresh spinach (from my Dad’s garden), I thought salad but then I was like I know pasta!!

I also had some fresh mozzarella, lets talk fresh mozzarella for a minute…I LOVE IT!!!

Give it to me any way and I love and for the summer once your tomatoes come up in your gardens 🙂
You can make Insalata Caprese with tomato slices, sliced fresh mozz, fresh basil, a touch of salt a drizzle of oil olive and you have it

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Now I like balsamic vinegar on mine and most of the time I only use the vinegar and no olive oil, and as I’ve said in several posts we sell a fantastic balsamic vinegar, this is so important to spend a little more money and get a good aged balsamic vinegar.  The difference will change you life…okay maybe not your life but your taste buds will be very happy 🙂 

So back to Fresh Mozzarella, it comes in many forms as you can see

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For this dish I had the Ciliegine already in my fridge so that is what I used

and here is what else I put in my Summertime Pasta!!

Ingredients

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I started in skillet with a little olive oil and crushed red pepper, which you can leave out if you don’t like a little heat 🙂

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then I added my shallots and mushrooms, cooked them until a nice brown in color

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Then I added the tomatoes, some red wine & balsamic 

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I scrapped the bottom of the pan to get up all those good brown bits
Added a lid and turned it on medium low till all my tomatoes in all
their juiciness burst 🙂

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I added my cooked pasta and fresh spinach

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just tossed that through and added my fresh Mozz (ciliegine)

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and then served it right on up 🙂

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Recipe

1 pkg. spaghetti, cooked as directed
1 – 2 pounds mini heirloom tomatoes (cherry or grape tomatoes will do)
1-2 large shallots, sliced
8 oz – 12 oz mushrooms (I used oyster and shiitake)
2 tsp. fresh garlic, I wanted more garlic  so I used 9 cloves 🙂
2 tbsp. olive oil
1/2 – 1 tsp. crushed red pepper flakes
3/4 – 1 cup sweet red wine***
1/4 cup good balsamic vinegar
2-3 cups packed fresh spinach
1 container of fresh ciliegine mozzarella
salt and pepper to taste

***Red Wine note – I used 100% concord grape wine, red moscato would work too, but can use red or a nice white as well, this is up to you and what you like…don’t want to add wine, add a little more balsamic and some of the pasta water to make it more saucy.

Cook pastas as directed

In a large skillet over medium heat add oil and crushed red pepper flakes if using, once oil is hot add mushrooms and shallots, cook until nicely caramelized.  
Then add tomatoes, red wine, balsamic and grated or minced garlic, stir, scrapping the brown bits off the bottom of the skillet, cover and turn on medium low.  

Once tomatoes start to soften and burst, taste for seasonings add salt or pepper if desired, drain pasta, add pasta to skillet along with spinach, toss through just as spinach starts to wilt, then fold in the mozzarella and serve!!

servings 4 to 6, cut in half for 1-3 servings.

Just look at that mozzarella melt…Love it…I hope you make this and enjoy!!!

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Summer Grilling Recipe #1

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Well as summer is here and the grills start to get cleaned and great smells permeate the air 😛
I do love me something grilled, so as the summer goes on I will be posting some easy grilling recipes.

This one is just dang simple…who doesn’t like potatoes and onions on the grill 🙂

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I’ve been wanting to do a little grilled so called potato salad…

And I picked up some Colman’s Original English Mustard…it has a kick and I like that!!

I’ve been wondering what to do with it so I came up with this…

Ingredients

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Chopped my potatoes and onions

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In a large bowl add, vinegar, mustard, brown sugar & oil

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Whisk it

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add potatoes and onions

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stir to coat and let set for a least an hour

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Put into a grill basket, keep the access dressing for later

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Done

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add a little more dressing just to coat once finished, then serve

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Recipe

4 potatoes, cubed in 1 inch pieces
1-2 large sweet onions, 1/2 inch slices, then in half again

you don’t want them to small but not too big either, remember your onions will shrink up so keep 1/2 inch strips about 3 inches long.

Marinade 
5 tsp. Colman’s Original English Mustard*
1/4 cup apple cider vinegar
3 tbsp. extra virgin olive oil
3 tbsp. brown sugar

In a large bowl add all ingredients for marinade and whisk together, add potatoes and onions and toss to fully coat, set aside for a least one hour, stir to coat every 10-15 minutes.

Add potatoes and onions to grill basket, reserving the marinade.  Grill on low stirring mixture everything few minutes.  As potatoes and onions cook drizzle the extra marinade over top each time until potatoes are tender and cooked through. 

Extra Dressing

3 tsp. Colman’s Original English Mustard*
2 tbsp. apple cider vinegar
1 tbsp. brown sugar
add  the mustard, vinegar and sugar all to a small bowl and whisk together, toss with grilled potatoes and onions and serve.

I hope you will try this next time you grill out…Enjoy!!!

*Note – If you cannot find the Colman’s in a “Mustard” form and can only find it in dry form, just take the amount in the recipe in dry and add just a little water until you make mustard 🙂

Shrimp Po’ Boy & Shrimp with Creamy Polenta

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I made Shrimp Po’ Boy’s for a recent get together with friends, and it was a HUGE hit!!  I must admit I’ve never had a Po’ Boy, shrimp, seafood, beef or otherwise, but this one turned out down right delicious.

I had gotten a couple extra piece’s of shrimp for my dinner the next day and I made the shrimp the same way, but served it with creamy polenta.  
So you get both recipes in one blog 🙂

You can also I serve this shrimp with just the Remoulade sauce at party, I just love the light crispy coating on the shrimp.  Also would be great on a salad too, summer is coming and this would be a quick addition to a great refreshing summer salad.

Now I used large 16/20 shrimp 4-5 per person, I also used ciabatta rolls, you can use any fluffy crusted bread or roll.

Or you could also serve these as sliders on slider buns, one piece of shrimp is diffidently a nice size for this different party appetizer

First you need a Remoulade sauce/slaw, this usually starts with mayonnaise, then after that its your own taste buds that will take you to the end.  Just Wikipedia it, it will tell you were to begin and give you ideas on what to add…here’s mine

Shrimp Ingredients

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Add spices, flour and cornstarch together whisk,
then whisk egg & milk together

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Divide flour mixture into 2 dishes

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dredge shrimp in first flour dish, then into egg,

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then into 2nd flour dish

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get  your oil hot, about 350 degrees            to know your oil is hot and ready
                                                                            take the end of a wooden spoon
                                                                            press to bottom of skillet if it
                                                                  sizzles then you know it hot and ready

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add shrimp and cook for about 30 seconds each side

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Place them on a paper towel

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Remoulade Sauce/slaw  ingredients

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Slice cabbage or lettuce thinly       in a small bowl add Remoulade 
You can use pre cut as well                sauce ingredients, mix to combine

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add in cabbage/lettuce                    mix together

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Slice roll add some of the slaw

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top with the shrimp and top of roll

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Recipes

Remoulade Sauce

1 cup Hellmann’s Mayonnaise
3 tbsp. horseradish
1 1/2 tsp. garlic powder
4 tbsp. lemon juice
1 tsp. each kosher salt and white pepper
3 tbsp. sweet pickle relish
2 1/4 tsp. paprika

Mix all together and refrigerate until ready.

I take 1 bag of shredded lettuce,  or if you like more of a “crunch” then use a bag of angel hair cabbage, or thinly slice it off the heads, place it in a large bowl and add about half to 3/4 of the remoulade sauce, toss to fully combine.   Keep the rest of the sauce if you like more on your sandwich. 

Shrimp

Peel and devein shrimp, tails off, just as much shrimp as you want to make for each sandwich.

1/2 cup each all-purpose flour and cornstarch
4 tsp. each cayenne pepper, onion powder, garlic powder and paprika
2 tsp. kosher salt
2 eggs
2 tbsp. half and half
Oil for cooking

Whisk together flour, cornstarch, cayenne, onion/garlic powder, paprika and salt in a medium bowl, divide mixture into 2 shallow dishes, in another shallow dish whisk eggs and half n half together.  

In a medium/large skillet add enough oil so it will come up half way to the side of the shrimp.  Heat over medium high heat, (adjust heat as cooking so not to burn).
Once oil is hot, take shrimp and coat them in the first dish of flour mixture, then dip them into the egg wash, then into the  other dish of the flour mixture, coating evenly.
Carefully place them into the hot oil and cook on each side for maybe only 30 seconds each side.  Shrimp cooks quickly, so you want to work fast not too ever cook the shrimp.
Once cooked place on a platter lined with paper towels.

To make a Po’ Boy

Cut your roll or bun in half, on bottom piece layer some lettuce/cabbage mixture and top with the shrimp, if you want to add a little more remoulade sauce on top then do it, top with other half of the roll.

Grab a cold beer (if you like that) or some cold Iced Tea or Lemonade and dig your chops right in…yummmmmm

Now for the Shrimp with Polenta

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Ingredients for Polenta

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once the water/broth comes to a boil whisk in polenta

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add butter and let cook for 30 minutes it will look like this

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The stir in cream cheese

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until fully combined and creamy

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serve with shrimp

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Shrimp with Polenta

Use recipe above for shrimp 3 or 4 shrimp per person

Polenta

2 cups water or broth (chicken or veggie)
1/2 cup polenta
2 tbsp. butter
4 oz. cream cheese

In a medium sauce pan add water and bring to a boil medium high heat, then quickly whisk in polenta until it has been fully incorporated.  Reduce the heat to low simmer, add butter and allow potenta to cook uncovered for 30 minutes, stirring occasionally.  Then stir in cream cheese (marscarpone cheese can be used as well), season with salt, stir until cream cheese in fully incorporated and creamy.

You can serve with just like I did above or serve as a side with the shrimp and some delicious grilled or roasted asparagus, what a great summer dinner!!!

Enjoy!!!!