We live in corn country!
Whenever I buy a dozen at the farmstand, I prep it for the microwave (as shown, cut and outer husks removed) and store in the fridge.
To cook:
Place in microwave for 4 minutes (mine has a fresh hard vegetable setting).
Husks and silks remove in one fell swoop!
Enjoy! 🌽
Chicken Enchilada Soup has everything you love about chicken enchiladas… in one big bowl of soup!
Skinny Taste, Soups & Stews
2 tsp olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups less sodium chicken broth
8 oz can tomato sauce
1-2 tsp chipotle chili in adobo sauce, or more to taste
1/4 cup chopped cilantro, plus more for garnish
15 oz can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
2 cups frozen corn
1 tsp cumin
1/2 tsp dried oregano
2 skinless chicken breasts, 16 oz total
For topping:
3/4 cup shredded part skim cheddar cheese
1/4 cup chopped scallions
1/4 cup chopped cilantro
4 oz 1 small haas avocado, diced
6 tbsp reduced fat sour cream, optional
Slow Cooker Directions:
Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.
Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!
Instant Pot Directions:
Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro.
Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes. Quick or natural release.
Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!
333 Cals 30 Protein 35 Carbs 10 Fats
Serving: 11/2 cups, Calories: 333kcal, Carbohydrates: 35g, Protein: 30g, Fat: 10g, Saturated Fat: 2.5g, Cholesterol: 65.5mg, Sodium: 812.5mg, Fiber: 9.5g, Sugar: 6g Blue Smart Points: 3 Green Smart Points: 7 Purple Smart Points: 3 Points +: 8
Marked one off the travel bucket list this week. Mount Rushmore is everything I heard it would be, and more. MUCH more.
I don’t know if it’s because what our country and countrymen are going through (and have BEEN through) but it was quite the emotional experience for me.
Got some good close-ups too:
And some extreme closeups:
The four American Presidents carved into the granite of Mount Rushmore were chosen by the sculptor to commemorate the founding, growth, preservation, and development of the United States. They symbolize the principles of liberty and freedom on which the nation was founded. George Washington signifies the struggle for independence and the birth of the Republic; Thomas Jefferson the territorial expansion of the country; Abraham Lincoln the permanent union of the States, and equality for all citizens, and Theodore Roosevelt, the 20th century role of the United States in world affairs and the rights of common man.
Well, I did my best to bring the Mount Rushmore experience TO you. Have you been? Are you planning to go? My family and I cannot wait to go back. There is SO much to see & do in South Dakota!
I ran across a link to this article on a cooking forum. It describes in great detail everything you’ll need to know about serving hosta shoots as a side dish. Even if you’re not interested in cooking hosta shoots yourself, it’s a good read.
But first, the recipe:
TO TRY
8 ounces fresh hosta shoots as young and tightly coiled as possible, cleaned, rinsed and dried if needed
cooking oil, 1 tablespoon
Kosher salt and fresh ground black pepper to taste
3 Tbsp Ramp butter *see note
1/4 cup dry white wine chicken or vegetable stock can be substituted
Dash of fresh lemon juice for finishing
Heat the oil in a saute pan or cast iron skillet until lightly smoking.
Add the shoots and cook quickly, allowing them to brown lightly, keeping the heat at medium-high. Brown them on both sides.
When the shoots are browned deglaze the pan with the wine, add the ramp butter and melt.
Remove the pan from the heat and swirl it, turning the hostas over in the sauce that forms.
Taste the sauce and season with a pinch of salt and pepper if you think it needs it. Add the dash of lemon juice.
Transfer the hostas to a plate, mounding them up into a pyramid to hold heat if you can. Spoon the sauce over the mound of hosta shoots and serve.
Hosta Shoots
RAMP LEAF BUTTER recipe here:
Ramp Leaf Butter
When it’s half gone and not yet frosted, I’d say that’s a ringing endorsement 😂
It reminds me of a blueberry muffin recipe I make in the way it’s assembled, but the glaze is much like, if not exactly like, my favorite Lemon Bundt Cake.
Baked goods, Cakes
FOR THE CAKE:
1/2 cup milk
1 tablespoon grated lemon zest, packed (see note)
2 tablespoons fresh lemon juice
2 cups + 1 teaspoon all-purpose flour, spooned into measuring cup and leveled-off with a knife
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries (if using frozen blueberries, do not defrost)
1 stick (1/2 cup) unsalted butter, softened
1-1/4 cups granulated sugar
2 large eggs
FOR THE GLAZE:
3/4 cup confectioners’ sugar
1/4 teaspoon lemon zest, packed
1-1/2 tablespoons fresh lemon juice
Begin by zesting the lemons.
In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that’s okay.)
In a medium bowl, whisk together the 2 cups flour, baking soda, and salt.
In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the butter and sugar.
Beat on medium speed until light and fluffy, 2 to 3 minutes.
Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.
With the mixer on low speed, beat in a third of the flour mixture.
Next, beat in half of the milk mixture.
Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture. Scrape down the sides of the bowl and mix briefly to make sure the batter is evenly combined.
Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
Transfer the batter into the prepared pan and smooth the top.
Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean.
Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
When the cake is cool, transfer it to a serving platter and make the glaze. In a small bowl, combine the confectioners’ sugar, lemon zest, and lemon juice.
Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey).
Spoon the glaze over the top of the cake, letting it drip down the sides.
Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
Wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)
Note: You’ll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.
Healthy, Make Ahead, Pasta, Salads, Side dish
1 1/4 cups uncooked orzo pasta, wheat or gluten-free
1 cup chopped cherry tomatoes
1 clove minced garlic
extra virgin olive oil spray
1 small red onion, quartered
1 red bell pepper, seeded and sliced into 4 pieces
1 yellow bell pepper, seeded and sliced into 4 pieces
1 large, 10 ounce zucchini, sliced into 1/4 inch thick rounds
kosher salt
black pepper, to taste
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1/4 cup chopped basil
Cook orzo in salted water according to package directions; drain and rinse under cold water, transfer to a large bowl and combine with tomatoes and 1 tablespoon of the oil and garlic.
Meanwhile spray the onions, bell peppers and zucchini with olive oil; season with 1 teaspoon salt and black pepper, to taste.
Grill vegetables on a grill basket over oiled grates, covered, (or broil 4 inches from flame) 10-12 minutes or until lightly charred and tender, turning halfway.
Set aside on a cutting board to cool slightly, then dice into 1/2-inch pieces.
Toss with the remaining olive oil and vinegar and top with chopped basil.
267 Cals 6.5 Protein 39.5 Carbs 9 Fats
Serving: 11/3 cups, Calories: 267kcal, Carbohydrates: 39.5g, Protein: 6.5g, Fat: 9g, Saturated Fat: 1g, Sodium: 6mg, Fiber: 4g, Sugar: 4.5g Blue Smart Points: 7 Green Smart Points: 7 Purple Smart Points: 7
I know my way around cooking shellfish, but cooking fish in general, intimidates me.
That’s why I joined an Alaskan co-op of fisherman last year. You don’t get more land locked than living in Nebraska 😉.
Sitka Salmon shares not only sells you the fish, they provide great (easy!) recipes.
Tonight I made Teriyaki Wild Alaskan Black Cod (Sablefish) from the vessel known as the Bella Dawn. I’m hooked 🎣😍
GRILLED, Healthy, Main Dish, Seafood
1 lb sablefish (black cod) fillets, cut into 4 pieces
1 teaspoon cornstarch
1 teaspoon water
1/2 cup soy sauce
3 tablespoons brown sugar
1 tablespoon freshly grated ginger
4 garlic cloves, minced to a paste
1/4 cup mirin
MAKE TERIYAKI SAUCE
Combine water and cornstarch in a small bowl to create a slurry. In a small saucepan over medium-low, combine soy sauce, brown sugar, ginger, garlic, and mirin. Stir in cornstarch slurry and simmer until sauce is thick enough to coat the back of a spoon. Let cool completely.
MARINATE
In a large resealable bag, place sablefish fillets with teriyaki sauce. Marinate for at least 2 hours—overnight is preferable.
GRILL SABLEFISH
Preheat a gas or charcoal grill over medium heat. Place marinated sablefish fillets skin-side down on the grates. Cover and cook for approximately 12–15 minutes or until the fish begins to flake. Serve immediately!
Note: You can use 3/4 cup of your favorite teriyaki sauce mixed with 1 Tbsp freshly grated ginger and 4 finely minced garlic cloves to make this even easier.
Move over, sliders. Get ready for burgers on a stick! This bun-less appetizer will be your new favorite low-carb way to eat a burger. They’re so cute and a definite crowd-pleaser. If you’re hosting a party, you should add these burger bites to your menu. If your obsessed with your air fryer as much as me, you will love this and more air fryer recipes!
These mini burgers are a healthy appetizer that don’t skimp on flavor. The bacon is mixed right in with the beef, making it extra juicy. Oh, and did I mention that they’re totally low-carb? There’s no bun – everything’s skewered on an appetizer toothpick. You definitely won’t miss the bread!
To make these bacon-burger bites, start by making the meat mixture. Put the beef, bacon, mustard, salt, pepper, and onion powder in a bowl and combine. Form into about 30 small meatballs. You can prep the beef ahead and refrigerate overnight covered tight in plastic. Prep the remaining ingredients so they are fast to assemble as you want to eat them hot.
When ready to serve, cook the meatballs in batches in the air fryer for 8-10 minutes at 400 degrees.
If you don’t have an air fryer, you can bake the meatballs on a baking sheet lined with parchment paper in a 400-degree oven for 20 minutes or make them on the grill.
Set out your favorite condiments and let everyone dig in!t
Once they’re done, it’s time to skewer! Add the meatball, jalapeño (if you want some extra spice), pickle, and lettuce on the toothpick and top it off with the tomato. So easy!
Appetizer, Meats
2 lbs 90% beef
4 oz center cut raw bacon, minced
2 tablespoons yellow mustard
1/2 tsp kosher salt
1/2 tsp onion powder
1/4 tsp black pepper
1 head butter lettuce
30 cherry tomatoes
2-3 jalapeño sliced in 30 thin slices, optional
30 dill pickle chips or slices
ketchup, mayo and/or yellow mustard , optional for dipping
Using your hands, gently mix together the beef, bacon, mustard, salt, onion powder and pepper.
Form into 30 (golf ball size) balls.
Preheat the air fryer 400F. Working in batches arrange burgers in a single layer.
Cook, flipping halfway to your desired doneness, 8 to 10 minutes for medium.
Place each burger on a skewers with lettuce, pickles and tomatoes and serve with dipping sauces.
125 Cals 13.5 Protein 2 Carbs 6.5 Fats
Serving: 2burgers, Calories: 125kcal, Carbohydrates: 2g, Protein: 13.5g, Fat: 6.5g, Saturated Fat: 2.5g, Cholesterol: 39.5mg, Sodium: 521.5mg, Fiber: 0.5g, Sugar: 0.5g Blue Smart Points: 4 Green Smart Points: 4 Purple Smart Points: 4
Illustrator Amber Share turned bad Yelp reviews of national parks into posters and they’re amazing. She’s on Instagram as subparparks. 😄
So, the tallest tree in Wales was hit by lightning, but instead of tearing it down, the artist Simon O’Rourke transformed it into a magnificent sculpture.
With a CHAINSAW.
