Tag Archives: chile powder

Guest Post: Spicy Skillet Corn with Tomatoes

10 Jun
Spicy Skillet Corn with Tomatoes

Spicy Skillet Corn with Tomatoes

I am so very delighted to share a guest post with you for Cheryl “Cheffie Cooks” Wiser while she’s on a much-needed vacation with her family overseas. I affectionately call her “CCC” for short so she in turn calls me KR. She is an amazing cook and “whips up” some outstanding healthy dinners to feed her five children and husband, all the while managing nine (yes, you read that right) blogs! Her recipes focus on healthy non-fried foods with lots of fresh seafood, meats, vegetables, and fruit. She has a lemon and lime orchard on her property, so one of her blogs focuses on all thing citrusy. I’ve only been a follower of her blog(s) for a few months, but we became fast interwebz friends so I am honored to guest post for her.

I wanted to share something that she would enjoy cooking for her family, which meant it had to be fresh, quick, and easy (and also include citrus!). So I chose my Spicy Skillet Corn with Tomatoes, which I found in my archives when I was looking for a side dish to serve with some Cilantro Lime grilled chicken. The original recipe is from almost three years ago, so I’ve updated it to include a handy-dandy printable PDF! Note that this is not really that spicy, as the spice is very tempered by the lime juice.

So without further adieu:

Spicy Skillet Corn with Tomatoes
Adapted from Southwest Corn Skillet with Chili and Lime from Barefeet in the Kitchen

1 tablespoon butter
4 ears of fresh sweet corn, kernels removed from the cob
Lots of ground black pepper
1/4 teaspoon cumin
1/4 teaspoon Hungarian sweet paprika (or regular paprika)
1/4 teaspoon New Mexico red chile powder (or regular chili powder)
3 strips of bacon, torn into bite-sized pieces
1 cup of cherry tomatoes, quartered
Juice of 1/2 lime

Heat a large skillet over medium heat and melt the butter. Add the rest of the ingredients except the tomatoes and lime juice and stir to heat through, about five minutes. Add the tomatoes and lime juice and toss to combine. Remove from skillet and serve immediately with your meal. Easy and delicious!

Note: You can omit the bacon if you want.

P.S. I hope you are having a FANTASTIC vacation CCC! xoxo

P.S.S. She has almost 1500 recipes posted on Tasty Kitchen! I haven’t quite mastered the search method over there to get you to all of hers, but you can find many of them with this link —> here.

Spicy Skillet Corn with Tomatoes

Spicy Skillet Corn with Tomatoes

Download and Print this Recipe

Download and Print this Yummy Recipe!

Chicken Enchilada Skillet

7 Mar
Chicken Enchilada Skillet

Chicken Enchilada Skillet

I’ve been keen on making one-pot meals these days. I had a hankering for enchiladas, but I sure mess up a lot of dishes in that process. I’ve done the enchilada casserole before, which does use a few less dishes, but that is still too many when you just want to throw everything into ONE dish and cook it. Yes, a slow cooker works like that, but it was 6 pm and no time for that. A few interwebz searches yielded the brainchild for the following recipe. I’ve decided to call it Chicken Enchilada Skillet, because that is exactly what it is. And you could make it with ground burger, steak, or pork too! A cheesy, filling dish that tastes like enchiladas, but made in only a skillet! Win-win.

Chicken Enchilada Skillet

1 pound boneless, skinless chicken (white or dark)
2 tablespoons olive oil
Ground black pepper, to taste
1 teaspoon cumin
2 teaspoons chili powder
3/4 cup chopped onion
3/4 cup uncooked rice
1 1/2 cups chicken broth
1 10-ounce can Rotel diced tomatoes with green chiles (off-brands are now available)
1 10-ounce can red enchilada sauce (freeze the rest if larger)
1 cup frozen corn
1 15-ounce can black beans, drained and rinsed.
1 cup grated cheddar cheese
2.25 ounce can sliced black olives
Cilantro, diced green onions, for garnish
Sour cream and warmed tortillas, for serving

Chop the chicken into bite-size pieces, then season with the pepper, cumin, and chile powder.

Seasoned Chicken and Onions

Seasoned Chicken and Onions

Add the oil to a large oven-proof skillet over medium-high heat, and cook the chicken and onion until browned, about 7 minutes, stirring occasionally.

Browning the Chicken and Onions

Browning the Chicken and Onions

Add the rice to the skillet and cook about 3 to 4 more minutes, stirring occasionally.

Sauteeing the Rice with Chicken

Sauteing the Rice with Chicken

Next add the chicken broth, canned tomatoes with green chiles, enchilada sauce, and corn. Heat up to a low boil, then turn down to a simmer.

Simmering the Enchilada Misture

Simmering the Enchilada Mixture

Cover the skillet and cook for 20 to 25 minutes, until the rice is cooked through and absorbed most of the liquid.

Enchilada Skillet Ready for Garnishes

Enchilada Skillet Ready for Garnishes

Remove from the heat, then add the black beans. Top with the grated cheese and black olives. Put under a broiler for a few minutes until the cheese is melted. Garnish with the green onions and cilantro, and serve with sour cream and tortillas.

Chicken Enchilada Skillet

Chicken Enchilada Skillet

You can add the mixture to a tortilla and roll into a burrito, or just use it to dip into the enchilada skillet surprise!

Download and Print this Recipe

Download and Print this Yummy Recipe!

Chorizo-Based Carne Guisada

21 Feb
Chorizo-Based Carne Guisada1

Chorizo-Based Carne Guisada

I don’t have any prep photos of this recipe, because I was almost certain we would be ordering pizza after we tasted this. I couldn’t be MORE WRONG! It was simply amazing!! I was so astounded that I did snap a shot of my bowl of it (sans the flour tortilla for dipping, because I was still so non-plussed how great this tasted.) Then for grins I took a shot of my hubby’s interpretation of how this should be eaten.

I was going through the freezer and found a half a tube of Mexican ground chorizo sausage and decided to do something with it.  I also had two gallon bags of frozen tomatoes from our last harvest and I had to use at least SOME of them soon. I had made brined pork chops the night before, which were a total failure, I tell you. Hardly anyone touched the pork, so you won’t get any info on that except for my brining shot of it, sigh. I will not make THAT recipe again. Kitchn website, you failed me this time…

Brining Pork

Here I am brining pork, all fanchy schmancy. Little did I know….

I threw caution to the wind, and stuck the frozen chorizo, peeled frozen tomatoes, and almost a pound of the failed pork (cut up) into the crock pot, thinking if I just cook the hell out of something it might be decent. In went some chicken broth, potatoes, onions, spices and such. Just whatever sounded good. Then covered it up and cooked it all day long, hoping it wouldn’t be a last-minute pizza night.

I almost feel like I painted a masterpiece with this. Almost. This was INCREDIBLY delicious! My daughter and I couldn’t stop warming up more tortillas to slop up every last morsel of goodness. We also stirred in some cheddar cheese into the bowls, for garnish. My husband, on the other hand, made rolled up cheese quesadillas/burrito type things, stuck some of the mixture inside, and then slathered them over with more stew and mounds of sour cream. Mounds, I tell you. A little odd, but I let him do it. It’s his mouth.

Rolled Quesadillas with Chorizo Stew

Rolled Quesadillas with Chorizo Stew ~ or something like that. I really don’t know what to call this.

You may adapt however you like, because it’s not like I followed any semblance of a recipe to start with. (p.s. it is the ground chorizo that makes this recipe and sets it apart from my other Carne Guisada recipe, so at least don’t skip that ingredient!)

Hints: Whenever a recipe calls for a small amount of tomato paste or chipotle chiles, I freeze the rest (labeled) for later use. Just nuke for a tad and take what you need and refreeze. Yes, I got mine out of the freezer for this.

Now on to the (sort of) recipe!

Chorizo-Based Carne Guisada

Chorizo-Based Carne Guisada

Chorizo-Based Carne Guisada

1 pound of pork, cooked or uncooked, cut into small pieces
7 ounces ground Mexican pork chorizo, uncooked
2 cups diced tomatoes, frozen, from a can, fresh, whatever
1 medium potato, any kind, unpeeled, washed and diced
1/2 cup chicken broth, homemade or low-sodium, or water
1/2 cup chopped onion, any kind (I used red)
1 tablespoon tomato paste
1 teaspoon of sauce from a can of Adobo Chipotle peppers
Juice from 1/2 small lime (maybe a couple of teaspoons?)
2 teaspoons minced garlic
1 teaspoon Ancho chile powder (or any other kind)
Large pinch of cumin powder
Pinch of cayenne pepper
Pinch of crushed red pepper flakes
Handful of fresh cilantro, chopped (plus more for garnish if you want)
Warmed flour tortilla, for slopping up
Grated cheddar cheese, for garnish
Mounds of sour cream, for garnish (or not)

Prep your pork and veggies and such, throw them all in a crock pot, give it a good stir to mix, and cook on low about 8 to 10 hours or high on 4 to 6 hours. Give it another good stir at the end. That’s it! Serve with garnishes. Easy, huh?

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

Spicy Skillet Corn with Tomatoes

4 Sep
Spicy Skillet Corn with Tomatoes

Spicy Skillet Corn with Tomatoes

This corn dish is a bright and tasty accompaniment to any barbecue, and was served Labor Day with huge slabs of baby back ribs my mom grilled and cooked. I had my parents and uncle from out of town over for the holiday, and the entire meal was cooked by all. I did the corn and cole slaw, my mom did the ribs, and my husband whipped up a huge batch of his potato salad. Even my daughter pitched in and made chocolate-covered banana slices for dessert. My father and uncle pitched in by helping us to eat this huge quantity of food.

The original recipe didn’t have tomatoes, but with my cherry tomato plants exploding with ripe red balls of sweetness, it was a no-brainer for me to chop some up and add them in. I used some delicious fresh white sweet corn on the cob, and the spiciness of the chiles combined with the tartness of the lime and the sweetness of the corn and tomato made this side dish shine! I hope you think so too.

Spicy Skillet Corn with Tomatoes

Adapted from Southwest Corn Skillet with Chili and Lime from Barefeet in the Kitchen

1 tablespoon butter
4 ears of fresh sweet corn, kernels removed from the cob
Lots of ground black pepper
1/4 teaspoon cumin
1/4 teaspoon Hungarian sweet paprika
1/4 teaspoon New Mexico red chile powder
3 strips of bacon, torn into bite-sized pieces
1 cup of cherry tomatoes, quartered
Juice of 1/2 lime

Heat a large skillet over medium heat and melt the butter. Add the rest of the ingredients except the tomatoes and lime juice and stir to heat through, about five minutes. Add the tomatoes and lime juice and toss to combine. Remove from skillet and serve immediately with your meal. Easy and delicious!

Note: You can omit the bacon if you want. But hey, we had bacon left from the potato salad my husband made, so….what the heck.

Spicy Skillet Corn with Tomatoes

Spicy Skillet Corn with Tomatoes

Carne Asada Tacos

4 Aug
Carne Asada Taco

Carne Asada Taco

Summer is sizzling and so is our grill! We grilled four dinners this week and here is one of the concoctions that ended up on our plates. I came across a good deal on some thin-sliced skirt steak at the grocery, and knew some kind of tacos would be in the making for them. It was my husband’s “turn” to cook for the night, and aside from the marinating time, dinner only took about 15 minutes to cook and assemble.  I had to tell him what to use for the marinade, and then he surprised me by adding a “secret ingredient” to it which I finally extracted from him later that evening. The tacos also made good use of some leftover white beans we had with our grilled chicken the night before. You can put whatever toppings you want on these tacos, but Carne Asada is traditionally served at least with cilantro and onion. My tacos ended up with baby lettuce and cilantro from the garden, chopped green onion and tomatoes, beans, and a sprinkling of shredded cheese. So yummy!

Carne Asada Tacos

1 pound thin-sliced skirt or flank steak (1/4-inch thick or less)
1/4 cup olive oil
1/4 cup lime juice
1 tablespoon minced garlic
1/4 teaspoon Mexican red chile powder
Pinch of cumin
Black pepper to taste
1/2 teaspoon baking soda (the secret ingredient!)

Place the steak in a large Ziploc bag. Whisk the rest of the ingredients together well and immediately pour into the bag. Seal and let rest for about an hour on the countertop. This will allow the steak to come to room temperature which makes for better grilling. Meanwhile, chop up your toppings, then sit back with a beverage. When ready to grill, heat the grill to medium-high heat, and grill each side about four to five minutes. Remove steak to platter and tent with foil and let rest five minutes. Slice thinly across the grain and serve on corn or flour tortillas.

P.S. (My husband said adding the baking soda to the marinade will make even the toughest cuts of beef more tender. While I can’t prove or disprove this, the meat did come out fork-cutting tender.)

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