corn & green chile corn muffins

fresh corn....one of the joys of summer.  frankly, nothing beats just-picked ears of corn, freshly shucked and grilled on the barbecue.  but this is corn week at food network's summerfest and recipes are required.  i admit that i was struggling for ideas....but corn muffins are a year round favorite in my house so i thought maybe i could add fresh corn to the batter.  i mentioned this to peter whose eyes lit up and said "you should add green chile too!"  i did...and the rest is history. brilliant.

these muffins are amazing with new mexican green chile and fresh, in-season corn.  frozen chile and corn can be used out of season to ensure you can make these muffins year round.  perfect with soup, chile, salad, at breakfast with eggs, beans, many, many dishes. try them hot from the oven with butter and honey...a great afternoon snack with tea. we had them last night with roasted salmon, asparagus and...you guessed it...corn on the cob.  perfect summer dinner.  enjoy!

fresh corn & green chile corn muffins
(makes 12 muffins)
extra virgin olive oil
1 1/4 cups yellow cornmeal, medium grind
1/2 cup white whole wheat flour**
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 large egg
1 cup coconut milk
1 tbsp honey
1/4 cup extra virgin olive oil
3 tbsp fresh new mexican green chile, peeled, seeded and chopped (or use frozen, see resources)
3/4 cup fresh corn, freshly shucked if possible (organic frozen corn can be used out of corn season)

preheat oven to 425 degrees.  add paper liners to a 12 unit muffin pan.  using a paper towel, oil the liners with olive oil.  set aside

in a large bowl. sift together the cornmeal, flour, baking powder, baking soda and salt.  in a small bowl, whisk the egg with the coconut milk, honey, olive oil and green chile. add the wet ingredients to the dry and stir together until just mixed.  stir in the corn.  distribute the cornmeal mixture evenly between the muffin cups. place in preheated oven  and bake for 20-25 minutes or until tops are golden brown.  use a cake tester in the center of a muffin and when it comes out clean the muffins are done.  i serve with butter and honey.

** i love unbleached white whole wheat flour, whole wheat which has been milled from the lightest wheat kernels...so light they are almost white. contains all the fiber and nutrients of regular whole wheat but lighter in color and taste. note...this is not white flour...the color is light brown when baked. i like the king arthur brand**

other corn recipes you may enjoy:
corn, peppers & onion saute
bean & green chile pot pie with cornmeal biscuits

it is "fresh corn" week at food network's summerfest roundup. check out the other delicious sounding recipes from my blogger friends. do you have a favorite corn recipe?  share in the comments section and/or link to your blog if you have one:
Jeanette's Healthy Living: Mexican Corn Salad "Esquites" Virtually Homemade: Grilled Corn with Ancho Chili Butter and Fresh Lime
Domesticate Me: Campfire Chicken Packets with Zucchini, Corn and Cherry Tomatoes
Dishin & Dishes: Elote (Mexican Grilled Corn) Three Ways
Feed Me Phoebe: Corn on the Cob with Sriracha Lime Butter
Taste With The Eyes: Hello Summer Salad
Napa Farmhouse 1885: Fresh Corn, Roasted Tomato and Pickled Garlic Pizza with Cornmeal Crust
Red or Green?: Corn & Green Chile Corn Muffins
Made by Michelle: Roasted Corn and Black Bean Salsa
Blue Apron Blog: Summer Succotash with Cod and Pickled Grapes
Devour: Four Grilled Corn Favorites
The Heritage Cook: Fresh Corn and Tomato Salad
The Sensitive Epicure: Cilantro Rice with Corn, Black Beans and Avocados
Pinch My Salt: Grilled Corn Guacamole
Daily*Dishin: Manchego Lime Roasted Corn
Weelicious: Corn Salsa
FN Dish: Off the Cob Salads

happy summer everyone!

my best,

diane

red or green 

california girl in taos

napa farmhouse 1885

please follow us on facebook

i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

szechuan spring pea, asparagus, pine nut and brown rice salad

in taos spring peas are in season the first day of summer...i guess late spring is more accurate.  all of a sudden there are bins of peas at the farmers' market, and at the locally owned "health food" store, and at roadside stands.  i couldn't be happier.

spring peas are super sweet with a bit of a crunch...you can eat them raw in salads or lightly cooked in pastas, stir-fried with other seasonal vegetables or added to anything you can imagine.  i like them in omelets, on pizzas, smashed and spread on bruschetta, pureed into soup and on and on and on.

today i felt like something spicy.  i had a pound of peas, a bunch of asparagus and all of the ingredients for a spicy szechuan sauce.  this hearty dinner salad was born.  i like it spicy (i write this blog after all) so the szechuan peppercorns and chile garlic sauce add a nice bit of heat.  reduce the amount you use if you want your salad a bit tamer.  i serve this recipe as a main dish for vegetarians and add grilled or sauteed boneless, skinless chicken breasts for the carnivores in the crowd.  hint...cut the chicken breasts into bite sized pieces.  make double the amount of the soy sauce/vinegar recipe, place half in a large zip lock bag with the chicken and marinate for a couple of hours.  cook in a hot pan with a bit of extra virgin olive oil and saute for a couple minutes on each side.  serve with the spring pea salad.  really good!

szechuan spring pea, asparagus, pine nut and brown rice salad
(serves 4 as a main course)

4 cups cooked brown rice **

3  tbsp soy sauce

2 tsp honey

2 tbsp apple cider vinegar

1 tbsp seasoned rice vinegar

1/8 cup water

1 tbsp extra virgin olive oil

1/s tbsp sesame oil

1 tbsp chile garlic sauce (plus more for serving)

1/4 teaspoon freshly cracked szechuan peppercorns (toast in small skillet for 1 minute, or until fragrant, black pepper can be substituted if necessary)

1 tablespoon  ginger, minced

1 tablespoon garlic, minced

4 scallions, white & green parts, chopped
1/3 cup pine nuts

1 lb asparagus, cut into 1 inch pieces

1 lb fresh spring peas, shelled

in a medium bowl, whisk together the soy sauce, honey,  vinegars and water.  heat large skillet over med-high heat.  when hot, add olive oil, sesame oil, chile garlic sauce, cracked peppercorns, ginger and garlic. saute for 30 seconds.  add scallions, asparagus, pine nuts and 3 tbsp of the soy sauce/vinegar sauce.  stir fry for 4-5 minutes, or until crisp tender. add the peas and another tbsp of the soy sauce/vinegar mixture.  cook for 1 minute and remove from heat. (do not overcook the peas...you want them crunchy, sweet and delicious)

add cooked brown rice to a large bowl.  pour in the vegetable mixture and stir to combine.  add additional sauce if needed.  salad should be moist but not soggy.  serve with additional chile garlic sauce on the side if you want it spicier.  i serve this dish with sauteed chicken breast pieces. serve hot, warm or at room temperature

** check out my recipe for preparing sprouted brown rice by clicking here.

it is "spring peas" week at food network's summerfest roundup. check out the other delicious sounding recipes from my blogger friends. do you have a favorite spring pea recipe?  share in the comments section and/or link to your blog if you have one: 

Dishin & Dishes: Smashed Pea Bruschetta with Mint
Feed Me Phoebe: Sweet Pea and Green Onion Soup
Taste With the Eyes: Peas and Pasta with a Garlicky Yogurt Sauce and Smoky Walnuts
Weelicious: Peas and Pasta
Devour: Quick Salad with Peas
Napa Farmhouse 1885: Pasta with Spring Peas, Mushrooms and Greens
Red or Green?: Szechuan Spring Peas, Asparagus, Pine Nuts and Brown Rice Salad
Blue Apron Blog: Sweet Corn & Pea Fritters with Pea Tendril Salad
Pinch My Salt: Homemade Tuna Noodle Casserole
Domesticate Me: Clean Out Fridge Frittata
Virtually Homemade: Summer Lasagna with Skinny Alfredo Sauce
The Sensitive Epicure: Pea Puree with Roasted Salmon and Chives
Daily*Dishin: Marinated Spring Pea Salad
The Heritage Cook: Pea, Potato and Bacon Salad with Lemon Vinaigrette
FN Dish: Favorite Shelled Pea Sides

happy summer everyone!

my best,

diane

red or green 

california girl in taos

napa farmhouse 1885

please follow us on facebook

i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

strawberry & blueberry crisp...red or green? style

i think crisps (and crumbles...never really sure the difference) are my favorite summer dessert.  sure, they taste delicious...but they are also incredibly easy...and fast...and versatile.  just what i want when it is hot outside and the pool or river is calling. just what i want when i am staring at mounds of beautiful stone fruit and berries...and i don't want to take the time to make pies...or cakes...or tarts...or anything tricky.

crisps involve putting the fruit in a dish, adding a topping of oats, flour, sugar, spices and a fat...stirring all together, mounding on the fruit, baking and viola! warm, yummy, fruity, crunchy...and the perfect base for ice cream, or whipping cream, or frankly just as is.

most crisps call for butter. but i use extra virgin olive oil. i like the taste and texture the oil gives the topping. and, perhaps i am just faking myself out, but the health benefits of the olive oil make me feel less guilty about eating dessert...especially if you saw the serving size i take. ( it is fruit, people,...fruit!) i also use stone ground white whole wheat flour and coconut sugar.  eliminating the white flour and sugar is better for you and still tastes delicious.

this recipe calls for cracked black pepper which may seem unusual...but please don't skip it. it adds a subtle flavor that works really well with the fruit and provides a tiny bit of heat (this is the red or green? blog after all)!  no one will know what it is...they will just love the overall taste.

strawberry & blueberry crisp

(serves 4-6)...4 in my house1/2 cup organic rolled oats (not quick cooking kind)
1/2 cup white whole wheat flour*
4 tbsp coconut sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cardamom
1/8 tsp freshly cracked black pepper
pinch sea salt
4 tbsp extra virgin olive oil
4 cups fruit (i used a mixture of strawberries and blueberries for this one)
2 tbsp coconut sugar
1 tbsp tapioca
finely grated rind from one small orange

fresh mint for garnish
homemade or best quality vanilla ice cream (if desired) or whipping cream, or serve with a pitcher of heavy cream

preheat oven to 375 degrees F
for topping: combine first 9 ingredients in a small bowl and mix with a fork. add the olive oil, one tablespoon at a time, mixing with the fork to incorporate the oil. when all oil has been added the mixture should look moist and a bit crumbly. set aside.

for filling: slice the strawberries in half and add to another small bowl. stem the blueberries if needed and add to the same bowl. add the sugar, flour and orange peel and gently stir.

assemble: add the fruit mixture to a small baking dish 8 inches in diameter. sprinkle the topping over the fruit ensuring all fruit is covered. bake in preheated oven 30 minutes, or until topping has browned and fruit juices are bubbling. remove from oven and let crisp cool down to "just warm" status. ** this is important...you will be tempted to eat right away, but you need to let the juices thicken a bit which happens during the cooling off period. otherwise the juices will run.**

serve warm or at room temperature topped with the ice cream and mint. also delicious the next morning for breakfast if you have any left.

** i love unbleached white whole wheat flour, whole wheat which has been milled from the lightest wheat kernels...so light they are almost white. contains all the fiber and nutrients of regular whole wheat but lighter in color and taste. note...this is not white flour...the color is light brown when baked. i like the king arthur brand**

this recipe serves 4 but is easily doubled or tripled for larger gatherings. i use rectangular glass, stoneware or clay baking dishes and casseroles for larger crisps.

it is "berries" week at food network's summerfest roundup. check out the other delicious sounding recipes from my blogger friends. have a favorite berry recipe?  share in the comments section and/or link to your blog if you have one:

Feed Me Phoebe: Gluten-Free Blueberry-Almond Pancakes
The Lemon Bowl: Strawberry Mango Chia Smoothie
Dishin & Dishes: Crunchy Topped Blueberry White Chocolate Muffins
Jeanette's Healthy Living: Gingered Blueberry Shortcakes With Light Creamy Topping
Taste With The Eyes: Blueberry Limoncello Pavlova
Sweet Life Bake: Paletas de Fresca y Aguacate
Napa Farmhouse 1885: Mixed Berry Tea Cake 
Red or Green?: Strawberry & Blueberry Crisp (Red or Green-style)
Virtually Homemade: Blueberry Mint Margaritas
Haute Apple Pie: Triple Berry Ice Cream
Pinch My Salt: Strawberry Peach Cobbler With Almond Biscuit Topping
Cooking With Elise: Dehydrating Blueberries, Plus Blueberry and White Chocolate Cookies
Devour: Four Healthy Berry Recipes
Domesticate Me: Summer Berry Crisp
Weelicious: Brainy Breakfast
The Sensitive Epicure: Strawberries With White Balsamic Vinegar Caramel, Orange Zest and Black Pepper
Daily*Dishin: Fresh and Easy Blueberry Pie
From My Corner of Saratoga: Mixed Berry Freezer Pops
FN Dish: Wake Up With Berries

happy summer everyone!

my best,

diane

red or green 

california girl in taos

napa farmhouse 1885

please follow us on facebook

i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

it's back! summerfest 2013

so happy to announce the return of "summerfest", a collaboration between food network and a group of food bloggers.  a specific summer fruit or vegetable is selected each week, and food network chefs and bloggers each contribute a recipe featuring the item.  the recipes are shared on foodnetwork.com and all of the blogs so readers have a plethora of options to use up all the delicious summer produce.

this year's schedule is as follows:
June:

19: Berries

26: Peas

July:

3: Corn

10: Tomatoes

17: Watermelon

24: Cucumbers

31: Peaches

August:

7: Eggplant

14: Avocados

21: Peppers

28: Figs

September:

4: Beets

11: Grapes

18: Potatoes

wanna participate?  share your favorite recipe in the comments section of my posts...or link to your blog if you have one.  you can do this on all the other participating blogs too.  c'mon, the more ideas the better.  this is the time to raid the farmers' market, or your csa, or your overflowing garden and overindulge in fresh, local organic or sustainably grown summer produce.  on second thought, is it possible to overindulge in this area?

happy summer everyone!

my best,

diane

red or green 

california girl in taos

napa farmhouse 1885

please follow us on facebook

i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

oven roasted chicken, chorizo & rice with corn

this is one of those perfect dishes...easy to make, easy to find ingredients, nice for a casual supper, elegant enough for company...can be doubled or tripled (you just need a couple of skillets)...and tastes even better the next day.  there is something so comforting about chicken and rice and this version, with sprouted brown rice, organic chicken and loads of vegetables, is delicious and healthy comfort food!  what could be better than that?

oven roasted chicken, chorizo & rice with corn
2 cups organic vegetable stock (homemade or store bought)
pinch ground saffron
pinch pure new mexican ground red chile powder, medium
1/4 cup chopped italian parsley, plus 2 tbsp for garnish
4 organic chicken legs
4 bone in organic chicken thighs (with skin)
coarse sea salt
freshly cracked black pepper
large pinch spanish paprika
extra virgin olive oil
1/2 lb mexican chorizo, (remove casing)
1/ 2 onion, chopped
2 cloves garlic, minced

1 large heirloom tomato, chopped
1 1/2 cups brown rice (organic sprouted brown rice, if possible)
10 oz bag organic frozen corn (or fresh corn if in season)
sea salt
freshly ground black pepper

preheat oven to 400 degrees.  in a large sauce, bring vegetable stock and next 3 ingredients to a low simmer.  add a pinch each sea salt and ground black pepper. 

meanwhile, season chicken with salt, pepper and paprika. heat 1 tbsp olive oil in a large ovenproof skillet over medium high heat. (if you are lucky enough to have a well seasoned cast iron skillet, by all means use it.  my mom gave me hers a few months ago, it is perfect for this dish).  add chicken and brown on both sides (should take 4-5 minutes per side.) remove and place in a rimmed dish (like a pie dish) to capture any juice. add chorizo and cook, breaking it up with a wooden spoon, for 3-4 minutes or until cooked through.  add onion, garlic and tomatoes and saute for 3-4 minutes until the onion softens.  add broth and rice and bring to a boil.  cook for 4 minutes, stirring frequently. stir in corn and a pinch each or sea salt and ground pepper.  top rice mixture with chicken.  place in preheated oven and cook for 45 minutes, or until liquid is absorbed into rice. remove from oven and sprinkle with remaining parsley.  serve hot or warm.

my best,

diane

red or green 

california girl in taos

napa farmhouse 1885

please follow us on facebook

Follow @dianeintaos

i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

grilled vegetable and cheese quesadillas

grilling vegetables for quesadillas

food network asked us to contribute a recipe using cheese and vegetables on our blogs this week. i immediately thought of quesadillas.  what a perfect year round dish!  grilled tortillas, gooey melting cheese and your favorite vegetables..what could be better than that?  (if you are me, the answer would be salsa and guacamole)

this non-recipe recipe is more of a technique.  use the amount of cheese and vegetables you like, (but don't overdo the cheese).  i plan on serving 2 quesadillas per person and i like using whole wheat tortillas because i like the taste with the vegetables.  white or corn tortillas can also be used.  add a margarita or your favorite beer and lunch or dinner is served!  enjoy.

when the cheese melt, fold in half 

grilled vegetable and cheese quesadillas
ingredients:
whole wheat tortillas
grated cheese (cheddar, monterey jack, mozzarella, or your favorite type)
fresh, organic or sustainably grown in season vegetables...whatever you like.  today i used red and yellow bell peppers, leeks, anaheim chiles, jalapenos and spring onions)
marinated tomatoes (or fresh, in season)
salsa
guacamole
sour cream
lettuce/greens
extra virgin olive oil
seasoned rice vinegar
sea salt
freshly ground black pepper

wash and cut vegetables into slices or bite sized pieces.  grill either outside on a bbq or inside using a grill pan or panini press. remove from heat and set aside.  oil the grill or grill pan and place the tortillas on the hot grill. cook for 1-2 minutes or until grill marks show.  add a small handful of cheese (about 1/4 cup) and let the cheese melt.  add a handful of vegetables and fold tortilla in half.  flip over and grill on other side for a minute of so.

remove from heat and cut in half.  serve with salsa, guacamole, sour cream and greens lightly dressed with olive oil , rice vinegar sea salt and pepper.

it is "something cheesy" week at food network's "sensational sides mixed with spring produce" roundup. check out the other delicious sounding recipes from my blogger friends:

Jeanette's Healthy Living: Fresh Tomato Burrata Cheese Pesto Dip
Napa Farmhouse 1885: Roasted Asparagus With Balsamic Vinegar and Parmigiano-Reggiano Cheese
Red or Green: Grilled Vegetable and Cheese Quesadillas
Feed Me Phoebe: Skillet Lasagna With Zucchini, Arugula and Fontina Cheese
Cooking With Elise: Cheesy Chicken Quesadillas
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Seared Scallops With Spring Vegetables
Devour: Cheese-Filled Summer Side Dishes
Made by Michelle: Broccoli Cheese "Meatballs"
The Heritage Cook: Creamy and Cheesy Potato Casserole (Gluten-Free)
Dishin & Dishes: Baked Squash Casserole
FN Dish: Cheesy Spring Sides
The Sensitive Epicure: Frico: Parmesan Cheese Crackers
Virtually Homemade: Easy Cheesy Enchilada (Gluten-Free)

my best,

diane
red or green 
napa farmhouse 1885

please follow us on facebook

spring salad greens with spicy chiocciole pasta and pine nuts

what a weekend!  we saw the legendary bluesman robert bilbo walker at taos mesa brewing on friday night. his show went on till midnight (not bad for a 76 year old man!).  then saturday we went on a long hike during the day and attended the first saturday taos art walk at night.  i must be getting old because by sunday i was exhausted.  and needed comfort food...fast, easy to prepare, healthy comfort food.  spicy pasta and greens was my solution.

i love pairing hot pasta with raw salad greens.  the heat from the pasta just barely wilts the greens, but you still get lots of crunch and do not lose any nutrients.  this dish is healthy, nutritious and just plain delicious.  what could be better than that?

i used chiocciole pasta because the shape and texture works really well here.  chiocciole means snail in italian and that is what this pasta sort of looks like. (kinda like large elbow macaroni with ridges). if you cannot find chiocciole you can substitute penne rigate. please ensure you cook al dente (to the tooth)...overcooking will ruin this dish.  i toasted pine nuts in olive oil and then raided my local organic market's olive bar to save time.  i bought marinated tomatoes, garlic, onion and red bell peppers to add to the nuts.  you can also use jarred vegetables or, if you have more time, pickle and marinate your own. a large pinch of dried red pepper flakes adds a touch of heat which pulls everything together. use a combination of whatever greens you like.  just ensure you use a minimum of 4 different types and plan for at least 2 cups of raw greens per person. (use more if desired).

so there you have it, a warm spring salad with greens and pasta that comes together in 10 minutes.  comfort food at its best!

spring greens salad with spicy chiocciole pasta and pine nuts
(4 main course servings)
1 lb whole wheat chiocciole pasta (or penne)
2 tbsp extra virgin olive oil
1 tbsp vegetable spread (i like earth balance blend) or butter
1/2 cup pine nuts
1/2 cup chopped marinated tomatoes
1/2 cup chopped marinated garlic
1/2 cup chopped marinated red bell peppers
1/2 cup chopped marinated sweet onion
pinch dried red pepper flakes
sea salt
extra virgin olive oil
balsamic vinegar
8 cup mixed salad greens (kale, spinach, arugula, bok choi, mustard greens, tat soi, swiss chard, collards, turnip)
shredded parmigiano reggiano cheese (about 3/4 cup)

cook pasta in boiling water according to package directions.  while pasta is cooking, combine 2 tbsp olive oil and 1 tbsp vegetable spread in large skillet.  and pine nuts and saute over medium high heat for 3-4 minutes or until nuts are caramel brown. add tomatoes, garlic, bell peppers, onion, red pepper flakes, and a pinch each sea salt and pepper. cook an additional few minutes until vegetables are warm.  

remove pasta from water with chinese skimmer/strainer.  here is a trick...do not shake all the water off the pasta.  the water will help thicken the sauce.    add the chiocciole to the vegetables/nuts and stir to combine.

meanwhile, add 2-3 large handfuls of greens to each dinner plate. dress the greens with a drizzle each of olive oil and balsamic vinegar.  season with salt and pepper.  mound a serving portion of pasta on top of the greens. drizzle with extra virgin olive oil and a sprinkling of cheese. pass additional cheese at the table.

it is "salad greens" week at food network's "sensational sides mixed with spring produce" roundup. check out the other delicious sounding recipes from my blogger friends:

Jeanette's Healthy Living: Mexican Chopped Salad With Lime Cilantro Dressing
Feed Me Phoebe: Grilled Chicken Paillard With Chopped Nicoise Salad
Cooking With Elise: Garden Spring Rolls
The Cultural Dish: Arugula Salad With Beets and Goat Cheese
Napa Farmhouse 1885: Mixed Greens Salad With Shrimp and Oranges
Red or Green?: Spring Salad Greens With Spicy Chiocciole Pasta and Pine Nuts
The Sensitive Epicure: Green on Green Chopped Salad
Weelicious: Southwestern Salad
Made by Michelle: Mixed Greens With Grapeseed Oil and Balsamic
FN Dish: Vivacious Pasta Salad Sides

my best,

diane
red or green 
napa farmhouse 1885

please follow us on facebook




i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.