Skillet Nacho Dip

Skillet Nacho Dip

(4-plus cups)

Ingredients:

2 tsp. Olive Oil

1½ cups Red Onion, chopped and divided

1 medium Jalapeno, seeded and minced

3 tbsp. All-Purpose Flour

4 tsp. Ground Cumin

4 tsp. Chili Powder

1¼ cups Beef Broth

1 lb. Ground Chuck, cooked and crumbled

1 can Pinto Beans, drained

4 oz. Mozzarella Cheese, shredded

4 oz. Mexican Blend Cheese, shredded

½ cup Tomato, diced

½ medium Avocado, diced

Tortilla Chips

Directions:

Heat a 10-inch cast iron skillet over medium-high and add oil.  When oil is ready, add 1¼ cups of onion and the jalapeno.  Sauté for 4 minutes or until tender.  Add flour, cumin and chili powder and cook 1 minute.  Now add broth and bring to a boil.  Reduce heat to medium and stir in ground chuck and beans.  Cook 2 minutes before stirring in the mozzarella cheese.  Cook until cheese has melted.  Remove pan from heat.  Sprinkle the Mexican blend cheese over pan.  Place under a pre-heated broiler for 1 minute or until cheese has melted.  Top this with the remaining red onion, tomatoes and avocado.  Serve immediately with chips.

Note:               You can use black beans instead of the pinto beans.  Or change up the cheeses.  You want to make this to your personal tastes.

Ideas for Future Efforts

_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________

Corn and Ale Cheese Dip

Corn and Ale Cheese Dip

(2½ cups)

Ingredients:

1 pkg. (8 oz.) Cream Cheese, room temperature

6 oz. Ale Beer (your choice)

5 cups Sharp Cheddar Cheese, finely shredded

1½ cups Corn Kernels (see note)

1 medium Red Bell Pepper, seeded and diced

2 medium Green Onions, sliced

Tortilla chips, Large Frito Chips and/or Toasted Baguette Slices 

Directions:

In a medium bowl, place cream cheese and beat with a mixer on medium-high speed for 30 seconds.  Add the ale and beat (carefully) until smooth and creamy.  Stir in the cheese, bell pepper, and green onion.  You may want to leave some bell pepper and green onion for garnish.  Transfer mixture to a greased cast iron skillet or rimmed baking dish that will hold 3 cups of product.  Put in a pre-heated 350-degree oven for 30 minutes uncovered.  Remove and serve with tortilla chips, large Frito chips and/or toasted baguette slices.

Note:               You can use fresh, canned or frozen corn kernels here.  For canned, be sure to drain well.  If using frozen, thaw first.

Ideas for Future Efforts

_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________

Skillet Tailgating Dips

Football season is starting up again.  All those tailgaters need to be ready for a fun new adventure this fall.

I’m not going to go back over the many tailgating items I’ve covered over the years in the past August and September months.  You can check them out here by going to those months in the archives.

What I want to cover today is using cast iron skillets for your tailgating adventures.

There are many great advantages to using these skillets.  To start, they have a handle to help make it easier to move them around.  They make for a unique and pleasing presentation of your food.  They are heavy and won’t break.  You can use them straight on the grills or fires.  The last one I’ll mention is they help hold the heat longer too.

For cleaning and handling, again check out an old post where that was covered.

If you don’t have one, you should think about getting one.  They can last multiple lifetimes too.

I have a “Corn and Ale Cheese Dip” for you tomorrow (Wednesday).  Then a “Skillet Nacho Dip” on Thursday.

You really don’t have to have a cast iron skillet to enjoy these recipes, but it makes them a little more fun if you do.

Until next week, “Happy Cooking” and please help spread the link.  Thanks.

Mexican Street Corn Salad

Mexican Street Corn Salad

(4-6 servings)

Ingredients:

1 tbsp. Olive oil

6 ears Fresh Corn, kernels cut off

½ medium Red Onion, small dice

2 cloves Fresh Garlic, minced

1 cup Grape Tomatoes, halved

4-5 medium Fresh Radishes, thinly sliced

to taste, Kosher Salt and Black Pepper

1.2 cup Mayonnaise

¼ cup Sour Cream

1 medium Fresh Lime, zested and juiced

½ tsp. Cayenne Pepper

½ cup Fresh Cilantro, chopped

to taste, Kosher Salt and Black Pepper

½ cup Cotija Cheese, crumbled

Hot Sauce (optional)

Directions:

In a large cast iron skillet over high heat, add olive oil, fresh corn and red onion.  Cook until slightly charred (5-7 minutes).  Stir in garlic and season with salt and pepper.  Remove from heat and let cool.  In a large bowl, add the cooled corn mixture, grape tomatoes and radishes.  In a small bowl, whisk together the mayonnaise, sour cream, lime zest and juice, cayenne pepper and cilantro.  Season with salt and pepper.  Add dressing to the corn mixture in large bowl and fold to combine.  Sprinkle with Cotija cheese on top and serve with hot sauce on the side.

Note:               If you cannot find Cotija cheese, try crumbled Feta.

Ideas for Future Efforts

_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________

Corn Soup with Cilantro-Corn Relish

Corn Soup with Cilantro-Corn Relish

(4-8 servings)

Ingredients:

3 tbsp. Unsalted Butter

8 ears Fresh Corn, kernels cut off

3 cups Chicken Broth

½ tsp. Kosher Salt

½ cup Heavy Cream

1 medium Jalapeno Pepper, seeded and minced

4 bunches Fresh Cilantro, leaves only and chopped

2 tbsp. Olive Oil

1 medium Fresh Lime, juice of half

¼ tsp. Kosher Salt

Directions:

In a 4 qt. pot over medium-high heat, melt butter.  After melting, continue for one minute before adding the ¾ of corn kernels.  Cook these stirring until bright yellow (1-2 minutes).  Pour in chicken broth and bring to a boil continuing for until corn has softened but still has a bite.  Season with salt before transferring to a food processor or blender to puree.  Puree until smooth (about 2 minutes) and then continue another minute until it thickens.  Pass soup through a strainer and discard solids.  Return soup to food processor or blender and with motor running, slowly pour in cold cream.  Adjust seasoning with salt.  For the relish, place remaining corn in a medium bowl.  Toss kernels with the jalapeno, cilantro, olive oil, lime juice and salt.  Serve soup warm or cold and garnish with the cilantro-corn relish.

Note:               Depending on the size of the ears of corn, the amount of soup and relish will vary.  It’s really salt to taste for both items too.

Ideas for Future Efforts

_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________

Fresh Corn Time

It’s fresh corn season in the Midwest, so you need to get your fill, as the season is short.  There is nothing better than fresh corn on the cob, whether you boil it, grill it or even microwave it.

It’s great with even plain but much better regular butter, seasoned butters or more exotic toppings or spreads.  To each their own, so you enjoy it your way.

But there is so much else one can do with fresh corn.  Use it in soups, salads, relishes, dips, salsas or as a unique side dish.

There are quite a few such recipes already on this food blog and in my cookbook.  You might want to check them out.

This week, I have a soup and a salad for you.  The “Corn Soup with Cilantro-Corn Relish” comes on Wednesday.  Then on Thursday, we have a “Mexican Street Corn Salad” you should try.

There will be another recipe next week with corn when I offer up a couple of dips for cast iron skillets.  So be sure to check back.

In the meantime, “Happy Cooking” until next week.

Pad Thai (GF)

Pad Thai (GF)

(4-6 servings)

Ingredients:

½ pkg. (454 g pkg.) Wide Rice Stick Noodles

1/3 cup Chicken Broth

1/3 cup Ketchup

¼ cup Fish Sauce

3 tbsp. Fresh Lime Juice

1 tsp. Asian Chile Sauce (or favorite hot sauce)

2 tsp. Sugar

¼ cup Canola Oil

12 large Raw Shrimp, peeled and deveined

12 oz. Boneless Skinless Chicken Breast, small cubes

1 medium Red Pepper, sliced

1 medium Shallot, thinly sliced

2 cloves Fresh Garlic, minced

2 tsp. Fresh Ginger, minced

2 large Fresh Eggs, lightly beaten

2 cups Bean Sprouts

¼ cup Peanuts, chopped

½ cup Fresh Cilantro, chopped

1 medium Fresh Lime, wedged (6)

Directions:

Soak noodles in hot water for 15 minutes, drain and set aside.  In a small bowl, whisk together chicken broth, ketchup, fish sauce, lime juice, chile sauce and sugar.  Set aside.  In a large wok or skillet, heat 1 tbsp. oil and cook shrimp until done.  Remove to a plate.  Heat another tbsp. of oil and cook chicken until done.  Add to shrimp plate.  Heat another tbsp. of oil and cook red pepper, shallot, garlic and ginger until softened.  Add to shrimp plate.  Add last tbsp. of oil and scramble the eggs.  Now add back all on the shrimp plate.  Stir in sauce mixture and noodles.  Cook about 3 minutes or until it thickens up a little, stirring constantly.  Remove from heat and add spouts, peanuts and cilantro.  Toss for a minute and serve with lime wedges.

Note:               Be sure to double check all ingredients for “Gluten-Free” before serving to someone that can’t have gluten in their diet.

Note:               You can make with either shrimp or chicken instead of both.  Or go without them.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________
______________________________________