Street Corn Rice

 I found a new love for Mexican Street Corn when we went to the flea market last year. So naturally, whenever I come across a street corn recipe...I must try it! 

I came across this recipe on YouTube from 'Views on the Road' and had to make it my own. With a few adjustments, this rice came out better than expected!

Ingredients

1 C rice

1 Tbsp butter

1/2 Tbsp oil

1 C chicken broth or water

6 Tbsp heavy cream

1/2 Tbsp chicken bouillon

1/2 tsp chili powder

1/2 tsp garlic powder

1 C corn

1-2 Tbsp lime juice

1/4 C mayonnaise

3 Tbsp cotija

Cilantro

Tapatio or hot sauce of your choice

Tajin, optional

In a pot over medium high heat, add the oil and butter until melted. Add the rice and cook until browned.

In a separate bowl combine the broth, heavy cream, chicken bouillon, chili powder, garlic powder, corn and lime juice. Pour over the browned rice and stir.

Bring to a boil, turn heat to low and cover. Cook 20 minutes covered, turn off heat and let sit 5-10 minutes.

Remove lid and fluff the rice.

Add the mayonnaise, cotija, cilantro and tapatio. Gently stir to combine and serve topped with more cotija, tapatio and tajin.

*adjust the chili powder to your liking and lime juice to your liking. I personally like more chili powder in mine

Zucchini Orzo

 The garden is overflowing with zucchinis and I have been craving some kind of pasta. I have had orzo in the pantry and decided to try and make some kind of zucchini side dish with it. This is the perfect side to pair with some grilled chicken. Perfect to enjoy on a summer evening outside with your favorite wine.

Ingredients

3 zucchini, thinly sliced

2 Tbsp olive oil

1 C orzo

1 tsp crushed red pepper flakes

1 garlic clove, minced

2 1/2 C chicken broth

1 Tbsp unsalted butter

In a pan over medium high heat, add the olive oil and zucchini. Let the zucchini sit for about a minute and then give them a stir. Continue this process for about 10 minutes, until the zucchini are softened, browned and are almost falling apart.

Add the orzo, crushed red pepper flakes and garlic. Stir and toast the orzo for about 2 minutes.

Add the chicken broth and bring to a simmer. Reduce heat to medium low and continue cooking for about 10 minutes. Stirring occasionally. The orzo should begin cooking in the broth.

After 10 minutes, the broth should be almost completely absorbed.

Season with salt and pepper and add the butter. Stir until creamy and ready to serve.

Pork with Green Chile Sauce

 This is very similar to Chili Verde but a more smoother sauce and can be good on chicken as well. Serve with a side of steamed rice, pinto beans and a warm flour tortilla.

Ingredients

3 lb. pork meat, cubed

1 Tbsp oil

1 tsp salt

1 tsp black pepper

8 tomatillos, cleaned and halved

2 jalapenos, stems removed and halved

1/2 yellow onion, diced

5 cloves garlic, skin removed

1 1/2 Tbsp chicken bouillon

1 tsp ground cumin

1/2 tsp black pepper

1/2 tsp oregano

2 C chicken broth

2 cans chopped green chiles

In a large skillet over medium-high heat, add the oil and pork. Make sure the meat is spread out on the bottom of the pan and let sit for 10 minutes. Add the salt and pepper to the top.

Once browned, stir the meat and continue cooking until the meat is fully cooked and is brown/crispy.

In a blender add the tomatillos, jalapenos, onion, garlic, chicken bouillon, cumin, pepper, oregano, broth and green chiles. Blend until smooth.

To the pan of pork, add the sauce. Stir to combine and bring to a simmer.

Lower the heat, cover and cook for 30 minutes, stirring occasionally.

After 30 minutes, test your meat to make sure it is fork tender. The sauce should have thickened up as well.

Serve in burritos or with a side of steamed rice and pinto beans.

Fiesta Queso Dip

We came across a queso dip online and had to make one for our UFC fight night party and man was it a hit! 

(no pun intended)

Ingredients

1 lb. ground beef

1/2 yellow onion, diced

1 can rotel original

8oz cream cheese

1 block Velveeta

1 C shredded cheese

2 cans diced green chiles

1 can diced jalapenos

In a pan over medium-high heat, cook your beef, breaking it up, until it is browned.

Add the onion, rotel, green chiles and diced jalapenos and stir.

Lower the heat to medium and add the rotel and cream cheese. Stir to combine until the mixture is creamy.

Add the shredded cheese and stir to combine.

Once everything is melted, serve with tortilla chips.

*If you want the top browned, preheat oven to 375 degrees. Cook everything in an oven proof pan and follow the above steps. Place in oven and cook for 15 minutes or until the cheese is bubbly and browned. Or place in the broiler for a few minutes.

Mexican Street Corn Pasta Salad

The perfect summer side dish for grilled chicken, tacos, burgers, you name it! It tastes just like Mexican Street Corn!

Top with crushed Flaming Hot Cheetos for a spicy crunchy kick!

Ingredients

16 oz rotini pasta

1 Tbsp olive oil

2-15oz cans corn, drained

1 C Cotija cheese

1/3 C chopped cilantro

1/2 C Greek yogurt

1/2 C sour cream

1/2 C mayonnaise

1/2 tsp garlic powder

3 Tbsp lime juice

2 tsp lime zest

1 tsp chili powder

Salt and pepper to taste

Cook pasta according to package directions until al dente. Drain and place in a large bowl. Toss with olive oil and place in refrigerator to chill.

In a bowl, combine the yogurt, sour cream, mayonnaise, lime zest, juice, garlic powder and chili powder.

Remove pasta from refrigerator and add the corn, Cotija and cilantro. Stir to combine.

Pour 3/4 of the dressing mixture over the pasta and toss until everything is well coated.

When ready to serve, drizzle remaining dressing over the top.

*This is best served right away, as the pasta soaks up the dressing. You can always make more dressing to add to the pasta when ready to serve.

Entomatadas

Simple and delicious take on enchiladas/tacos. You can use any type of filling like beef, beans, shrimp, cheese. Top with avocado, tomato, onion, sour cream, lettuce and serve with a side of rice and beans!

Ingredients
2 chicken breasts 

10 roma tomatoes

1 jalapeno

1 onion, divided

5 garlic cloves

3 bay leaves

1 1/2 Tbsp chicken bouillon

2 tsp oregano

salt

Queso fresco, crumbled

Corn tortillas

Oil

Avocado

Add the chicken, to a pot with salt, 1/4 onion, 2 garlic cloves, 1 bay leaf and cover with water. Place on the stove over medium-high heat and cook for 25 minutes, until cooked.

In another pot add the tomatoes, jalapeno, 1/2 onion and cover with water. Place on the stove over medium-high heat and cook for about 15 minutes, until tomatoes begin to crack/peel.

Remove the tomatoes from the heat and pour into a strainer. 

Once the chicken is cooked, remove from the pot. Reserve the broth. Once cooled, shred the chicken. 

To a blender add the tomato, onion, jalapeno, chicken bouillon, oregano, 3 garlic cloves, 2 bay leaves and 1/2 C chicken broth. Blend until smooth.

Place oil in a pan over medium heat. Once hot, add the sauce, stir and bring to a simmer. Continue simmering for 5-10 minutes. Turn off heat and set it to the side.

In a pan over medium-high heat, add oil so it covers the bottom of the pan. Once oil is hot, place your tortilla in the oil and let sit for about 10 seconds, flip, and sit for another 10 seconds. Remove to a paper towel lined plate and repeat the process to the remaining tortillas.

Remove oil from the pan, leaving about 1 tsp in the pan. Add the remaining 1/4 onion, chopped, to the pan and cook until just softened.

Once onions are soft, add the chicken and stir to combine. Cook for about 2 minutes and then add 1/2 C of the sauce. Stir to coat and remove from heat.

Dip a corn tortilla into the sauce, place on a plate and add chicken and queso fresco. Fold in half or roll up. Continue this process with the remaining tortillas and chicken. 

Serve as you go to keep them warm. Top with more sauce, sour cream and slices of avocado.

Creamy Sausage Gnocchi

Gnocchi are one of my favorite types of pasta and I love spending time with my mom making them. I came across this Creamy Sausage recipe and it sounded perfect for gnocchi. I adjusted the recipe a bit and it turned out better than expected! You could also substitute the gnocchi with linguine, penne, rigatoni, etc.

Ingredients

1 tsp olive oil

1 lb ground sausage

1/2 large onion, diced

1 1/2 tsp minced garlic

1/2 tsp red pepper flakes

1 tsp salt

1 tsp pepper

2 tsp Italian seasoning

1 tsp garlic powder

1-15oz can petite diced tomatoes

3/4 C heavy cream

1-16oz package gnocchi

2-3 C spinach chopped

1 C shredded mozzarella cheese

In a pan over medium-high heat add the oil, sausage & onion. Begin to cook, breaking up the meat.

When the sausage is about halfway cooked, add the garlic and all seasonings. Continue cooking until the sausage is cooked through and beginning to brown.

Add in the tomatoes, cream, gnocchi and spinach. Stir to get everything combined. Press down the gnocchi so they are mostly covered in the sauce.

Bring to a light simmer and continue cooking for about 5 minutes. The sauce should begin to reduce.

Once the sauce has thickened and the gnocchi are tender, stir in the mozzarella and serve!