Mamas Corn Patties

INGREDIENTS:
1 cup corn
1 egg
1/3 cup milk
1/2 cup flour
1/2 teaspoon flour
1/2 teaspoon baking powder
1/2 teaspoon salt

DIRECTIONS:
Mix all ingredients and fry on pan patties the size of a cup cake circle size. Taste good when served hot or cold!

Green Chili Chicken & Quinoa Stew

Yields 5 servings. Total time 30 minutes.

Ingredients
2 14 oz jars of diced tomatoes & chilis
1 rotisserie chicken, skinned, boned, shredded
2/3 cup uncooked quinoa
3 cups chicken broth
1 can navy beans, rinsed and drained
1 cup sweet corn

Optional Add-Ons For Serving
3 plum tomatoes, diced
1 small jalapeno, seeded (or not) and diced
1/3 cup chopped red onion
Juice from 1/2 lime
Handful of cilantro

Directions
In a saucepan, bring quinoa and 2 cups chicken broth to a boil. Cook approximately 15 minutes, until quinoa gets a little translucent. Once done, transfer to soup pot on stove.

While making quinoa, skin, bone and shred the chicken. Put the chicken in soup pot, along with diced tomatoes, remaining cup chicken broth, navy beans and sweet corn. Simmer until heated through.

Serve with any of the optional add-ons.

Notes: recipe is an adapted version from confections of a foodie.

Ingredients
1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean (such as edamame)
1 teaspoon finely grated lime zest
1/3 cup fresh lime juice
1/4 cup extra-virgin olive oil
1 scallion, thinly sliced
1 jalapeño, seeded and thinly sliced
1 small shallot, thinly sliced
Sea salt
1 1/2 cups fresh corn kernels (raw, from 2 ears)
2 nectarines, cut into thin wedges
1 Hass avocado, cut into 1/2-inch cubes
1 large orange bell pepper, finely julienned
1 pint heirloom cherry tomatoes, halved
1/2 cup coarsely chopped cilantro

Directions
1.  In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water.

2.  In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot; season the dressing with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper and tomatoes. Refrigerate the “ceviche” for at least 2 hours. Fold in the cilantro just before serving and serve the “ceviche” chilled.


MAKE AHEAD The salad can be refrigerated for up to 8 hours and eaten over the course of a week! 

Quinoa Corn Edamame

YIELDS ABOUT 4 CUPS

INGREDIENTS:
2 cups frozen, shelled, edamame
1 cup frozen corn
1 cup cooked, cooled quinoa (leftover is great)
1 green onion, sliced (just green parts)
½ red sweet bell pepper, diced
2 Tbsp minced fresh cilantro
1½ Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
1 Tbsp freshly squeezed lime juice
¼ tsp salt
¼ tsp chili powder
¼ tsp dried thyme
⅛ tsp freshly ground black pepper
dash of cayenne

STEP 1:
Briefly boil the edamame and the corn, just until tender. Drain very well and cool completely.

STEP 2:
In a large bowl, combine the edamame, corn, quinoa, green onion, red pepper and cilantro.

STEP 3:
In a small bowl, whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified. Drizzle mixture over salad mixture and toss to coat. Cover and chill for at least two hours

Recipe found on 86 lemons.

Spiced Beef Stew with Sweet Potatoes

Ingredients
1 (6-oz.) can tomato paste
1 (32-oz.) container beef broth
1 (3-lb.) boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pounds small sweet potatoes, peeled and cubed
2 sweet onions, cut into eighths
2 cups cubed butternut squash (about 1 lb.)
2 cups frozen whole kernel corn, thawed
2 celery ribs, sliced
4 garlic cloves, minced
2 teaspoons ancho chile powder
1 teaspoon smoked paprika
1 teaspoon dried thyme

Preparation
1. Whisk together first 2 ingredients until smooth.
2. Sprinkle beef with flour, salt, and pepper; toss to coat.
3. Cook beef, in batches, in hot oil in a large skillet over medium-high heat, stirring occasionally, 10 to 12 minutes or until browned. Place in a 6-qt. slow cooker. Add sweet potatoes, next 8 ingredients, and broth mixture. Cover and cook on HIGH 6 to 7 hours or until tender.

Comments
Published in Southern Living's NOVEMBER 2012 issue.
Texture is a little too gooey, but flavor is delicious. Maybe it's because I don't have a slow cooker?

Stuffed Peppers, Southwest Style

Prep Time: 20, Cook Time: 30-40, Ready-in: 60 minutes

Ingredients
1 cup long-grain white rice
1 Tbsp olive oil
6 green onions, thinly sliced, white and green parts separated
1 cup frozen corn
1/2 cup black beans, optional
1 4.5 ounce can chopped green chilies 
1/4 cup canned diced tomatoes or salsa  (optional to omit green chilies and double the quantity of salsa)
1 tsp cumin  
1/2 tsp paprika
1/4 tsp cayenne red pepper
4 ounces (1 cup) grated Monterey Jack cheese, divided
kosher salt and black pepper
4 large bell peppers, halved lengthwise, ribs and seeds removed

Directions 
Preheat oven to 350 degrees. 
Prepare the rice according to the package. 

Meanwhile, in a large skillet over medium-high, heat the olive oil. Stir in the rice, corn, green chilies, diced tomatoes, and 1/2 cup of cheese. Add the green onion whites, cumin, paprika, and cayenne red pepper.

Add 1/2 cup of water to the bottom of a 9x13 baking dish, then arrange bell peppers, cut side up in the dish. Fill the peppers with the filling. Cover the dish tightly with foil. Bake for 30-40 minutes or until the bell peppers are tender. Uncover and add the remaining cheese. Bake for 5-8 more minutes or until the cheese is bubbly and turning golden brown.  

Garnish with green onions and drizzle with salsa (if desired), and serve. 

Comments:
Adapted from Sunny Side Up.
Peppers were still fresh after 50 minutes in 350. Next time try 400 degrees. 
Definitely think a meat version would be better, but this was still very good. 

BBQ Chicken Salad Over Rice

Serves 3 * Total Time 40 minutes

Ingredients:

1 cup basmati rice
2 chicken breasts
Salt & pepper
2 ears corn, shucked (or 1 cup corn kernels)
1/2 cup black beans, drained & rinsed
1 tomato, cut
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped fresh cilantro
1/4 cup BBQ sauce (plus more for chicken)
lime & splash of olive oil (optional)

Directions:
1. Soak rice in water for approximately 20 minutes, then cook according to package instructions (usually 1 cup dry requires 1 and 3/4 cup water and boiled for 15 minutes).

2. Meanwhile, season both sides of the chicken breasts with salt & pepper, then grill over medium-high heat for 8 minutes a side, or until no longer pink in the center. Add corn to the grill at the same time, and rotate every couple of minutes to evenly char on all sides. Remove chicken and corn to a plate and let cool slightly. Shred or cut chicken into cubes, then mix with enough BBQ sauce to coat. Slice kernels off the cob.

3. In a bowl, combine & mix the grilled corn, shredded BBQ chicken, black beans, tomato and shredded cheese. On plates first layer rice, and chicken salad over the rice. Garnish with chopped cilantro.

Alternatively if you want to serve the salad separate from the chicken, then use juice from an entire lime and a splash of olive oil as the dressing.

Original Recipe from Iowa Girl Eats.

Sauteed Zucchini with Corn and Roasted Green Peppers

Every now and then it's nice to try a vegetarian or in this instance even gluten free recipe. I didn't love it, but I would make it again if in need of a vegetarian warm side dish. Modified version of original recipe, posted on girl cooks world here.

Ingredients
* about 1 pound zucchini, cut into small, 1/2-inch cubes
* 1 teaspoon salt
* 1 Tablespoon butter
* 1 Tablespoon olive oil, plus extra if needed
* 1/2 large onion, thinly sliced
* 1 cup frozen corn, defrosted
* 1 poblano or green bell pepper, roasted, peeled, seeded and cut into thin strips
* 2/3 cup Mexican-style sour cream**
* salt and pepper to taste

Instructions
Place the zucchini in a colander and mix with the salt. Let stand over a plate or the sink for about 1/2 hour to draw out any bitter liquid. Rinse and pat dry or drain for several minutes in the colander.

Heat the butter and olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring often, until the zucchini has browned and is just tender. Remove the zucchini to a bowl with tongs or a slotted spoon, attempting to keep as much of the butter and oil mixture in the pan as possible.

Add the onions and cook, stirring until translucent. Add the corn and the pepper strips and continue to cook until the onion begins to brown. Stir in the sour cream and zucchini and cook until the sour cream has reduced to a thick glaze. Season with salt and pepper to taste.

Serves four.