Tuesday, July 22, 2014

Grilled Corn On The Cob


So this is Corn on the Cob week at Food Network's #SummerSoiree. This is a tough week for me. Every year, when the July and August food magazines are delivered, I read all the corn recipes. I dog-ear the pages, copy down the ingredients needed for the shopping list, purchase said ingredients and then, at the last minute, decide to just boil, roast or grill the corn on the cob. I have created a number of different toppings for the corn and cannot get enough of this simple and easy summer treat. 

Corn season is so short I rarely actually do the corn salsa, or succotash, or corn soups, or salads, or corn relish, or pudding, or all the other delicious sounding options for fresh corn. Give me corn on the cob drizzled with olive oil and salt, or pesto and Parmesan cheese, or (it is the blog Red or Green? after all, chili powder, salt and lime, or jalapeno olive oil, salsa and cilantro, or vinaigrette with  fresh herbs, chipotle and cilantro. The list goes on and on. C'mon..grilled corn on the cob with one of these toppings. What is more representative of summer?

Thanks to Bobby Flay and Food Network I have an easy and foolproof way to grill corn perfectly every time. Enjoy!



Perfect Grilled Corn on the Cob
(from Bobby Flay and Food Network

Corn on the cob (1-2 ears per serving)
Sea Salt
Toppings of your choice

Light a charcoal fire and let the coals burn down to ash red and medium-high heat. (medium-high heat means you can hold your hand over the coals for about 5 seconds before it is too hot.)

Pull down the husks and remove the silk. Replace the husks and put the corn in a large bowl of cold water with a large pinch of sea salt. Allow to soak for 10-15 minutes.

Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes. Rotate the corn on the cobs every 5 minutes, Continue grilling until you have grill marks on all sides. Remove from grill, pull down the husks and spread butter, olive oil or one of the toppings mentioned above and eat immediately. Alternatively, cut the corn off the cobs and use in one of the recipes listed below.



And from my blog Napa Farmhouse 1885 for this week's post:





It is "Corn on the Cob" week at Food Network's
 #SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite corn on the cob recipe? Please share in the comments section and/or link to your blog if you have one. 

The Lemon Bowl: Corn on the Cob with Lemon Basil
Feed Me Phoebe: Grilled Corn on the Cob with Honey-Basil Butter
The Heritage Cook: Mexican Elote Corn Casserole (Gluten-Free)
The Cultural Dish: New England Seafood Boil
Dishing With Divya: Corn on the Cob with Roasted Garlic Herb Butter
Virtually Homemade: Grilled Corn with Tomato Basil "Butter" (Vegan)
Devour: 4 Cobs, 4 Ways
Daily*Dishin: Quick Thyme Corn Cobbettes
Napa Farmhouse 1885: Farmers Market Salad with Grilled Corn
Red or Green: Grilled Corn on the Cob
Elephants and the Coconut Trees: Buttery Corn on the Cob
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Charred Corn with Bacon, Chiles and Cheese (aka Mexican Street Corn Salad)
Swing Eats: Corn Pasta with Fresh Summer Corn, Tomatoes and Chives
Haute Apple Pie: Roasted Corn off the Cob Salad
Taste With The Eyes: Grilled Corn, Soy Mirin Glaze and Wasabi Goat Butter
In Jennie's Kitchen: Corn and Lemon Thyme Ice Cream + Homemade Creamed Corn
FN Dish: Off-the-Chart Corn on the Cob Recipes

best,
Diane


California Girl in Taos

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Wednesday, July 16, 2014

Spicy Chicken Provençal with Peppers & Heirloom Tomatoes

So...our long construction project is finally finished and we are ready to tackle the back yard. Time for a celebration, don't you think? Even though the yard currently is, literally, just dirt, it is summer and we need to be outside. I decided the food theme would be "alfresco Provençal picnic; cheese, olives, fruit, good bread, roasted vegetables, salads, tarts, crisps and lots of wine. Chicken Provençal is the perfect main dish...easy to make and terrific for a party because you can make it the day before and then serve hot, warm or at room temperature. With tomatoes and peppers coming into their season, this is the dish you will want to make all summer!

Spicy Chicken Provençal with Peppers & Heirloom Tomatoes
(serves 4)

(I will  triple the recipe for my party)

8 whole chicken legs (organic & free range if possible)
extra virgin olive oil
sea salt
freshly ground black pepper
2 onions, peeled and sliced
2 pints organic cherry tomatoes
8 heirloom tomatoes, quartered and then cut into eighths

1 red bell pepper, chopped
1 jalapeno pepper, seeded and minced8 garlic cloves, peeled and sliced
1 bottle dry white wine
3 tablespoons Herbs de Provence
additional heirloom tomatoes cut into quarters and sprinkled with fresh herbs (rosemary, thyme, lavender and sea salt and black pepper) as garnish

Preheat oven to 350 degrees. You will need one very large, or 2 medium sized rectangular roasting pans for this recipe. Generously season both side of the chicken with salt and pepper. (note you can keep the legs attached, or cut into legs and thighs.  I left half of the legs whole and separated the rest ). Set aside.

In a large skillet, heat 2 tablespoons olive oil until hot.  Add the onion, bell pepper and cherry tomatoes and sauté until the onion just begins to brown and caramelize.  Add the garlic, heirloom tomatoes, jalapeno a pinch each salt and pepper and the Herbs de Provence.  S
auté for 5 minutes.

Spread the tomato mixture in the bottom of the roasting pan(s).  Add the chicken, skin side down, to the pan on top of the vegetables.  Add enough of the wine to come halfway up the side of the chicken. Cover pan(s) with lid or foil and place in preheated oven.  Bake for 50 minutes.  Remove from oven. Remove lid and turn chicken skin side up.  Wine should still come halfway up side of chicken. Remove or add additional wine if necessary.  Do not let wine come more than half way or chicken will not brown properly.  Place chicken back in oven and cook an additional 20-30 minutes, uncovered, until nicely browned.  Remove from oven. Place chicken on serving dish.  Pour liquid and vegetables into saucepan.  Reduce by half, taste and adjust seasonings if needed, and pour over chicken.

Garnish with the reserved tomatoes and fresh herbs, sprinkled with sea salt and additional Herbs de Provence.




It is "Chicken" week at Food Network's
 #SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite chicken recipe? Please share in the comments section and/or link to your blog if you have one. 

Feed Me Phoebe: Grilled Buffalo Chicken Quesadillas
The Lemon Bowl: Indian Spiced Grilled Chicken
Jeanette's Healthy Living: Fajita Spiced Beer Can Chicken
Dishing With Divya: General Tso's Chicken with Indian Jeera Rice
Weelicious: Breaded Chicken Cutlets with Pea Salad
Sweet Life Bake: Chicken Fajitas
Napa Farmhouse 1885: Farmhouse Fried Chicken
Red or Green: Spicy Chicken Provencal with Peppers and Heirloom Tomatoes
Elephants and the Coconut Trees: Sweet and Sour Sesame Chicken
Domesticate Me: Cilantro-Lime Grilled Chicken with Strawberry-Jalapeno Salsa
Devour: 5 Sizzling Skewers
Swing Eats: Long John Silver's Style Fried Chicken Planks (Gluten-Free)
Food for 7 Stages of Life: Best Tandoori Chicken Recipe
Taste With The Eyes: Perfect Chicken Dish to Serve to a Crowd
FN Dish: Chicken is Better with Grill Marks

best,
Diane

California Girl in Taos

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I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Wednesday, July 9, 2014

Purple Cabbage Slaw with Honey Chipotle Vinaigrette


This slaw is full of crunchy cabbage and apples with a light, sweet/spicy dressing of seasoned rice vinegar, olive oil and a touch of honey and chipotle chiles.  Perfect with barbecue, grilled meat or poultry or as part of a salad dinner....try added to sandwiches, wraps or (my favorite) tacos & burritos.  You can make it early in the day; it holds really well. Sometimes I throw in a small handful of chopped pistachio nuts for protein if I am doing a vegetarian meal but this is not necessary.  

Fast, easy, versatile and very, healthy, the slaw is packed full of nutrients from the cabbage and apples, along with healthy fats and plenty of fiber. Don't you love it when something that tastes delicious is actually good for you?

"Purple and blue fruits and vegetables contain nutrients which include lutein, zeaxanthin, resveratrol, vitamin C, fiber, flavonoids, ellagic acid, and quercetin.  These nutrients support retinal health, lower LDL cholesterol, boost immune system activity, support healthy digestion, improve calcium and other mineral absorption, fight inflammation, reduce tumor growth, act as an anticarcinogens in the digestive tract, and limit the activity of cancer cells. "  ** from Color Wheel of Fruits and Vegetables 



Purple Cabbage Slaw with Honey Chipotle Vinaigrette
3 cups red cabbage, shredded
1 red delicious apple, cored and diced
2 tbsp seasoned rice vinegar
3 tbsp extra virgin olive oil
1 tbsp honey
1-3 tsp adobo sauce from canned chipotle chilies
pinch sea salt
pinch black pepper
1/4 cup chopped pistachios, optional

Add cabbage and apple to large bowl.  In a jar with tight fitting lid (I use mason jars for my vinaigrette) add vinegar, extra virgin olive oil, honey, adobo sauce, salt and pepper.  Screw on lid and shake vigorously until combined.  Drizzle half of vinaigrette over cabbage mixture.  Stir to combine.  Add more vinaigrette to your liking.  

This slaw keeps in the refrigerator for up to two days.



It is "Coleslaw" week at Food Network's
 #SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite coleslaw recipe? Please share in the comments section and/or link to your blog if you have one. 

Feed Me Phoebe: Healthy Broccoli Slaw with Yogurt-Mint Dressing 
The Heritage Cook: Ranch-Flavored Cole Slaw (Gluten-Free)
Weelicious: Grated Vegetable Slaw
Daily*Dishin: Pineapple Jalapeno Coleslaw
Virtually Homemade: Sweet and Spicy Mexican Slaw
Napa Farmhouse 1885: Apple Cider Coleslaw
Red or Green: Purple Cabbage Slaw with Honey/Chipotle Vinaigrette
Devour: Coleslaw Around the World
Sweet Life Bake: Cumin-Lime Coleslaw
Elephants and the Coconut Trees: Vegan Coleslaw
Swing Eats: Thai Coleslaw
Taste With The Eyes: Spicy Rainbow Slaw
FN Dish: 4 Tricks for Shredded Slaw Glory

best,
Diane


California Girl in Taos

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I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Wednesday, July 2, 2014

Popcorn with Jalapenos & Extra Virgin Olive Oil

I love easy and flavorful appetizers especially when hosting a large crowd at parties. This "recipe" ticks all the boxes; quick, delicious, effortless, flexible and spicy. What could be better?


I always use extra virgin olive oil when making popcorn; a good quality oil for popping and an excellent version for drizzling. Freshly popped organic white corn drizzled with olive oil and sprinkled with sea salt is hard to beat but today I added both fresh and dried chopped jalapeno. So good! This recipe is being added to the appetizer menu for casual parties or whenever I want an easy & fast snack with a bit of heat.  Enjoy! and Happy 4th of July.


Popcorn with Jalapenos & Extra Virgin Olive Oil
(makes 14-16 cups)

1/4 cup extra virgin olive oil plus more for drizzling
1 cup organic popcorn kernels
1-2 fresh jalapenos, seeded and minced
1-2 tbsp dried jalapenos (see resources)
coarse sea salt

Add 1/4 cup olive oil and 1 kernel popcorn to large pot with cover. Heat oil until hot and popcorn kernel pops. Add remaining popcorn and cover pot. Shake pot frequently. Kernels will begin popping. Continue cooking until popping stops. Remove from heat.

Drizzle 2 tbsp olive oil over hot popcorn. Add 1 chopped jalapeno, dried jalapeno and 2 tsp salt. Toss until well mixed. Taste and add additional olive oil, jalapeno and/or salt to your preference. Serve immediately

It is "4th of July Themed" week at Food Network's
 #SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite 4th of July recipe? Please share in the comments section and/or link to your blog if you have one. 
The Heritage Cook: Firecracker Salad
Jeanette's Healthy Living: Brazilian Acai Breakfast Bowl
Weelicious: Magical Fruit Wands
Sweet Bake Life: Patriotic Moscato Gelatin Shots
Virtually Homemade: Traditional Potato Salad
Dishing With Divya: Red, White and Blue Fruit Salad
Feed Me Phoebe: Red, White and Blue Coconut Panna Cotta Cups
Domesticate Me: 12 Foolproof Recipes for the Fourth of July
Taste With The Eyes: Patriotic Grilled Chicken, Savory Blueberry Compote and Strawberry Arugula Salad
Napa Farmhouse 1885: Grilled Bruschetta with Pesto, Sauteed Spinach and Garlic Scapes
Red or Green: Popcorn with Jalapenos and Extra Virgin Olive Oil
Elephants and the Coconut Trees: Mini Cherry Blueberry Pies
Devour: Star Sweets for the 4th
Swing Eats: Corn Dogs (Gluten-Free)
Daily*Dishin: Dilly Potato Salad
FN Dish: 4th of July Treats

best,
Diane


California Girl in Taos

Follow Me on Pinterest
I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.