4-Ingredient Mexican-Style Corn

A couple of years ago, I visited Santa Fe and had corn on the cob prepared in the Mexican tradition, coated with mayonnaise, seasonings and cheese. It was delicious but really messy to eat (or maybe it was just me). Luckily, it’s easier to make (and less messy to eat) with corn that’s already off the cob. Here’s my variation which is super-fast and easy to make. It’s a great side-dish that goes with any protein and is also delicious mixed into a salad. 

Here’s all you need to make this corn: 1. Frozen corn off the cob 2. Chili powder 3. Mayonnaise 4. Lime zest. That’s it! Adjust the amounts to your taste. 

mexican-corn-with-chili-prep

Prepare frozen corn according to instructions, being sure to drain off all liquid. Sprinkle on some chili powder, starting with 1 teaspoon at a time. You can always add more of all ingredients by tasting it at the end. Stir the corn and chili to mix it well.

 

mexican-corn-done-in-bowl

Add a rounded tablespoon of your favorite mayonnaise and stir. Again, you can always add more but the idea is just to add a creamy coating to the corn without making it gloppy. Add a pinch of lime zest for color and brightness of flavor. 

When I get some great limes, I wash them thoroughly and zest them all. I freeze the zest in a zipper bag to use throughout the year – works great! I prefer lime zest over lemon here both for the flavor and the pop of color.
mexican-corn-done-in-bowl

Mix everything together and serve immediately. As it sits, moisture from inside the corn starts to mix with the mayonnaise and things start to get watery. You don’t want that! 

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Birch Benders Pancakes & Waffles

I have wonderful memories of my dad making pancakes on Sunday mornings. I wouldBirch Benders Pancakes .jpg wake up to the smell of butter melting in the pan. He made perfect pancakes. True, they weren’t from scratch but he did add butter, eggs and milk. I loved the flavor of those pancakes and, even though I’ve bought that particular mix as an adult, the taste is not the same. But recently, ironically on my dad’s birthday, I made a batch of pancakes from a mix by Denver’s own Birch Benders. Guess what? I was taken right back to those Sunday mornings with pancakes full of great flavor, a hint of vanilla, crispy edges and a fluffy center. It made me happy.

Using all-natural ingredients, Birch Benders’ mixes take only water. That means that even birch-benders-pancake-packageson a school day, I can make them for my family and still have everyone get out of the house on time. You can make waffles with the mix too. Besides the ease and the flavor, what really drew me to want to try Birch Benders was that they account for modern dietary needs and culinary wishes. Varieties include Paleo, Gluten Free, and Protein, and the brand offers an all-natural twist on traditional favorites such as Classic, Chocolate Chip, Six Grain Cinnamon, and more. For the holiday season, Birch Benders created Sweet Potato, Pumpkin Spice, Gingerbread Spice, and Double Chocolate Peppermint flavors that make every morning feel festive.

What’s behind the name, Birch Benders? It’s an American tradition of climbing slender, supple birch trees that bend down and return you to the ground when you climb them. The founder, Matt, grew up in Maine and recalls happy times birch bending.

You can buy Birch Benders at Sprout’s, Natural Grocers, and People’s Market. Check out their recipes on their charming website too – they even have savory things to make like Paleo Pizza! 

 

Easy Pot Roast Stroganoff

Let me say, right up front, I don’t typically cook with cans of soup. Usually the sodium levels are really high and it just seems like a bit of a cheat to take advantage of all of the ingredients the soup companies have included. But once in a while, I give it a go and darn it if the meal doesn’t turn out really good. Curse you, convenient cans of soup! 

Recently my local grocery store had a big sale on Boneless Beef Chuck Pot Roast, my favorite cut. It’s large, thick, well-marbled and lends itself beautifully to slow cooker cooking. With a can of Cream of Mushroom soup lurking in my pantry, I decided to throw it over the top and see what happens. Turns out, some magic happened in that Crock Pot, creating an easy version of the Beef Stroganoff I usually make (that takes a very long time). This dish was a big hit with my family. 

eat-beef-stroganoff-roast

My daughter loves the Stroganoff meat and sauce part so much, she doesn’t want mashed potatoes to get in her way, as pictured above. But I love having the taters underneath the meat and sauce to absorb every drop so I don’t miss any of that yummy flavor! 

Ingredients:

Note, you can double this recipe with two roasts, layering all crock pot ingredients and cooking 8-10 hours on “low.”

1 Beef Chuck Pot Roast Boneless, 2-4 pounds (or larger or smaller depending on the size of your crockpot)
1 onion, sliced
1 can Cream of Mushroom soup plus one can of water
1 teaspoon of Tone’s Beef Base paste
A handful of mushrooms of your choice, sliced

2-3 TBS sour cream 

Potatoes for mashed potatoes

Directions: 

1. Place the onion slices on the bottom of the crock pot and place the roast on top of it. 

eat-beef-stroganoff-roast-start

It’s not pretty – yet. This is the soup spread over the meat.

2. Open the can of soup and pour it over the top of the roast, spreading it across the top. Fill the empty soup can with water and pour that around the edges of the roast – not over the condensed soup. Make sure there is enough liquid to go about half way up the side of the crock pot. 

3. Put the teaspoon of Beef Base paste somewhere on the side too. It will dissolve and spread around in the liquid. 

4. IF you are doubling the recipe, place more onion slices on top of the soup-covered first roast and repeat the process. 

5. Cover the crock pot and cook on low around 8 hours or on high for 5 (but it works best

eat-beef-stroganoff-roast-meat

Thank you, Crock Pot, for making such tender beef! 

slow and low).

6. You’ll know the meat is almost ready when you stick a fork down into it and it doesn’t resist at all. It should be incredibly tender. If it’s approaching dinner time and you feel resistance, turn up the Crock Pot to “high.”

7. Closer to dinner time, make the mashed potatoes the way you like (I use the shortcut of pre-cooking cubed potatoes in the microwave just to soften them a bit.)

8. Remove the roast from the Crock Pot and put it in a large bowl. Let it sit a bit. Pour the

easy-pot-roast-beef-stroganoff-crock-pot-sauce

Yum! Delicious sauce for your stroganoff.

liquid into a pot over medium-high heat to reduce down and thicken slightly. Leave the onions in or strain them out – they will have flavored the broth. Add the sour cream at this point.

9. In a small skillet, add the mushroom slices with NO oil or butter. They will release their own moisture and will brown beautifully. Saute only until the edges start to brown then add them to the sauce. 

10. Using two forks, shred the beef in the bowl. 

11. To serve the meal, place a bed of mashed potatoes down first, then beef shreds, then a generous ladle or two of the mushroom sauce. 

In some posts, including this one, we use affiliate links, which means the E.A.T. blog receives a small percentage of the sale if you use the link to make your purchase. This does not change the price of the product! This income directly offsets the cost of web hosting for us. We appreciate your support.

 

 

 

Deconstructed Grilled Cheese & Tomato Soup

A grilled cheese sandwich and a bowl of tomato soup in which to dip that sandwich is a classic combination. I love this combo but, one day, while trying to make something different for Sunday breakfast, I came up with this dish, a deconstructed recipe that combines tomatoes, toasted bread and melted cheese with the addition of an over-easy egg! It was delicious. The yolk combines with the tomatoes, cheese and bread into something creamy and full of flavor.

deconstructed-grilled-cheese-tomato-soup-breakfast-stage-3

A hearty, healthy breakfast I call a Deconstructed Grilled Cheese & Tomato Soup (with Egg).

Ingredients:
Per person –
1/2 tomato, chopped or cherry tomatoes cut in half
1 slice bread of choice (I used a sprouted grain bread)
1 slice cheese of choice (I used sharp cheddar)
1 egg

Method: 
1. In a toaster oven or regular toaster, lightly toast bread of choice.
2. In a skillet, melt butter and then place lightly-toasted bread in the pan and top with cheese. You will not be turning this over in the skillet, obviously, because of the cheese. Place a cover over the skillet to help the cheese melt. When done, put it on a plate to make room for the tomato and egg. Don’t cover the toast to keep it warm because it will steam and the toast will soften. The heat from the tomato and egg will create the overall heat for the meal.
3.  Drizzle a little olive oil in a skillet and heat over medium-high heat.
4. Saute the tomatoes on one side of the pan, turning frequently. On the other side, crack an egg. Cover and let the egg cook for sunnyside up, or turn over for over-easy. Just make sure the yolk remains runny.
5. To serve, place the egg on top of the toast and then the tomatoes. Add salt and pepper to taste.

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You could make this cheese toast in a skillet with butter for a more traditional flavor, or you can do it in a toaster oven without butter.

deconstructed-grilled-cheese-tomato-soup-breakfast-stage-1

Saute tomato in the same skillet as the egg you are frying.

Autumn Muffins

One of our most popular recipes in this blog, and in my house, is for Harvest Pumpkin and Chocolate Muffins.  We make them every year around this time. And, when my kids were little, I’d stock up on cans of pumpkin in the fall so that I could make these muffins when it was my turn to bring snack to school or for a soccer game. This year, I’m proud to say one of my daughters came up with a variation on my muffins that is delicious and very pretty! They’d be wonderful to make for holiday brunches or to give as gifts.

My daughter used my recipe but instead of putting the full 1 cup of chocolate chips, she used 1/2 cup chips and 1/2 cup fresh, chopped cranberries. She also recommended throwing in 1/4 cup chopped walnuts or pecans.

You could also experiment with an orange glaze on top, made of powdered sugar with some orange juice. If you do this, apply it immediately after taking the muffins out of the oven, while they are still in the muffin tin so that the glaze melts and seeps into the fresh muffins.Orange goes great with both chocolate and cranberries but if you prefer one over the other with an orange glaze, just stick to 1 cup of either chocolate chips or cranberries. Mmmm, that would smell so good!

autumn-muffins

Cappello's

Going Gluten-Free with Cappello’s

I don’t have dietary reasons for eating gluten-free which is why I was particularly interested in trying some gluten-free products. If my family and I liked the flavors and textures, then that would say a lot. After all, when you have dietary restrictions, you’re going to really, really want a product to be a good solution for you. But to not need it and still like it? That seemed like a good test.

Cappello’s is a Colorado company, started by two friends who wanted to create a unique, healthy food company selling
high-end gluten-free, grain free products. They sell pizza, pasta and cookie dough. I tried the latter two which was quite a test in my family with kids who consider themselves connoisseurs of both pasta and cookie dough. So, we tried several Cappello’s products one night!

Cappello's

Cappello’s Fettucine with meatballs (no, not gluten free) and marinara sauce.

Product: Fettuccine Noodles
Meal: Meatballs and Fettuccine
Method: With all of Cappello’s products, it’s very important to cook from frozen and to follow the instructions carefully. It was explained to me that the directions are based on each product starting out frozen so that the results turn out well.
Results: I loved the texture of the noodles! They were substantial enough to stand up to the heavy meatballs, weren’t grainy and had good flavor.

Cappello's

Dinner’s ready, fast! Gnocchi in brown butter with Parmesan cheese.

Product: Gnocchi
Meal:
Served in browned butter
Method: At first, the boiling water will foam up. You’ll know the Gnocchi are cooked when they start to float. While they were cooking, I added some butter to a skillet and melted it until it started to turn brown. Right after draining the Gnocchi, I poured them into the skillet and let them sit for a moment or two, browning up. I then tossed them and again, let them sit and brown a little. I served the pasta immediately with a sprinkle of Parmesan cheese. Like the Fettuccine, the flavor and texture were great. Next time, I might also saute some sage leaves and add toasted pinon nuts. Or, because the Gnocchi are pretty mild, I think they’d also make a nice addition to a salad of spinach, kale and roasted peppers.

Product: Cookie Dough
Meal:
Dessert! 
Method:
I followed the instructions, which were easy. The nice thing is, the dough doesn’t spread out so you don’t have to worry about ending up with one big cookie glob. And get this – because there is no egg in the dough, you can eat the raw cookie dough! I had to tell my kids NOT to eat the dough so that I’d have enough to bake to show you. The flavors are Chocolate Chip, Double Chocolate Chip, Ginger Snap and Lemon Zest.
Results: We tried the latter two and they tasted fresh and full of natural flavor. I did find the Lemon ones a little cloying and slightly grainy but I’m not a lemon dessert fan. The Ginger Snap were great though. My kids loved both flavors.

Cappello’s products are available in a lot of stores but they are also delivered to your door. The instructions in the packaging let you know what’s reusable, recyclable and compostable and all of it is at least one of those things.

Cappella's

Cookies, fresh out of the oven!

 

I was provided with samples of products from Cappello’s to facilitate this review. However, the opinions are all my own. 

Breakfast Sopas

A grocery store coupon for sopas led us to a fun and easy breakfast. Sopas are made of corn masa, Egg Green Chili Sopas - doneshaped into shallow little “dishes” of sorts that you can fill with whatever you want. We came up with this for breakfast.

Breakfast Sopas

Ingredients:
4 Sopas
1 Cup green chili (with or without pork)
4 Eggs
Cheese of choice such as a Mexican Blend, feta or cojito (optional)

Directions: 
1. Place the olive oil in the skillet and heat in a 350 degree oven. When hot, add the sopas and spoon in some green chili until filled just below the top edge of of the sopa.
2. Heat up for 15 minutes.
3. Remove from the oven, crack an egg over the green chili and return to the oven.
4. If you’re going to add cheese, do so a couple minutes before the egg is done to your liking; this allows the cheese to melt without overcooking the egg.
5. Serve with potatoes of your choice such as cubed or hash browns.

Egg Green Chili Sopas - Eating