It’s been pretty bitter in the Twin Cities, but we’re having a little heatwave and are up to 12 degrees. Which would be great if we didn’t get about 7 inches of snow last night and even better if the high tomorrow wasn’t expected to be -5 with a low of -25 and worse on Wednesday. But that’s exactly the time you want soup! And even better a pretty much pantry soup (if your pantry is anything like mine) and not just any soup. You want this little White Chicken Chili Slow Cooker – Instant Pot – Stovetop number coz it’s going to warm you from the inside out!
I was chatting with my friend Tonya on facebook book the other day. I asked if she’d made anything great in her Instant Pot and she gave me this recipe, Instant Pot Mexican Chipotle Chicken Soup. This soup saved my life! Thanks Tonya for sharing!
This is an oldie but a goodie, Corn Patch Corn Casserole. I was thumbing through my recipes when I came across it and I don’t think I’ve made it for over 30 years. I thought I’d resurrect my recipe and try it again. See if my memories about how good this is are correct and all that.
I have a new favorite “Salsa”, Roasted Sweet Corn Salsa. This salsa is like everything good in the world all combined into one beautiful, corny, creamy, cheesy, spicy dip.
I was blown away by these Corn Fritter Pancakes. They’re absolutely surprising, straddling the line between savory and sweet, and they are absolutely delish, too.
Hi ya’all. I hope everyone had a happy and safe 4th of July. And I hope you ate your fill of everything summer has to offer, including Sweet Corn. If you have any Sweet Corn leftover (if you don’t, make some) you’ve gotta try Thai Street Corn. It’s a revelation.
Why would you cook Instant Pot Sweet Corn? Because it really is fantastic. The short cook time and little water keeps all that corn flavor where it should be – in the Sweet Corn itself.
Caldo de Res is usually a long-simmered beef Mexican soup made with shank, but today I wanted to show you a shortcut Caldo de Res you can get on the table quickly. And not to worry guys, I know I’ve been posting a lot of Mexican food! I’ll be mixing things up this week just in case you’re not the fan I am!
How do I know about Brunswick Stew Virginia Style? Back in the ’70s, we went on one of the very few family vacations that didn’t include dogs (My Dad raised Goldens and showed extensively), probably to try to instill some sort of family bonding combined with patriotic zeal to renew our faith in Family, God, and Country.
My sister told me about Cornbread Salad. I mean, really, if she hadn’t raved, I never would have made it. I think she MADE me make it and report back, lol! I fell in love with it. Hard. Strange ingredients, but it’s like a miracle. The miracle of Cornbread Salad.
Maybe the world doesn’t need another post on “Grilled Mexican Street Corn” or what is really our American version based off of the classic “Elotes.” I do, though – or else I’m hitting up sites when I’m making dinner, trying to find the particulars.
I love mixing up fresh salsas and sides, especially now that the warm weather is here! This Roasted Corn & Black Bean Salsa is perfect for a side with Mexican, Southwestern or Barbecued food, or just for dipping when the mood hits.
Spicy Mexica Chorizo tamed with a touch of melty cheese all piled on to the cutest little Polenta squares. That’s my kind of appetizer. Maybe yours, too! And look, there’s red & green for Christmas…
I don’t know about you, but I love, love, love me some Chicken Tortilla Soup. Or some Turkey Tortilla Soup. Or probably ANY Tortilla Soup. Just put it in front of me and I’ll eat it – no questions asked.
I don’t know when the thought popped in my mind to remake my turkey leftovers into Pozole, but I’m glad it did. And not just any old Pozole but a Green (Verde) Pozole with Turkey. Pozole Verde de Pavo.
There’s nothing that says the end of summer more (except maybe of a glut of tomatoes – have you seen all my tomato posts, lol!) than the end of Sweet Corn season. It’s a sad day when the abundance of corn withers away to a dribble, then there’s nothing left but a few lonely ears in the bottom of the huge boxes that stand in so many produce departments.
I know I’ve said it before. I don’t really “get” casseroles! Cook a bunch of good food, mix it together and recook it! But even I get how nice it is to pull a pan of hot, bubbly, and cheesy deliciousness out of the oven, plop it on the table and call “Dinner!” And when “Dinner” was this Sloppy Joe Casserole, everyone would come running, especially my son!
We’ve been getting some wonderful corn here and when great corn is no longer a luxury in itself, and only then, can I really think about making it some way other than barely cooked, buttered and salted. In other words, it takes a bit for me to get my fill of it each year…
I was introduced to Corn Pudding late in life, I’m afraid, which is a bit of a shame because my down-home Old Time Corn Pudding is scrumptious, easy and really a nice side for anything barbecued or grilled. It’s also a really nice side for special occasions and holidays, too. Everyone will smile when they see Old Time Corn Pudding at the table.
Sometimes the universe aligns and this Brunswick Stew Georgia Style came about as a result! We just made a big pork shoulder roast (Momofuku’s Bo Ssam, to be exact) and had leftovers. I had just come across a couple recipes for Brunswick Stew. And my sister from Georgia called and said she was on her way. Well, that sealed the deal! Brunswick Stew, it was!
I just recently learned the history of Cowboy Caviar – along with the original recipe. The earliest recipes were basically pickled black-eyed peas with a bit of onion and garlic! While we’ve come a long way since then with all kinds of additions, bottled salad dressing just isn’t one I approve of! But then you probably already knew that if you’re a regular reader! Simple dressings like this are so easy and inexpensive to make at home and there are no worries about strange additives.
Diners, Drive Ins & Dives is on Netflix this season and this episode features the Sparrow Tavern in Astoria, New York – a run down rock & roll type bar with gourmet style. One of their star items was the Sparrow Veggie Burger and even the carnivores were going on about it. After I made them, I can see why – they’re flippin’ AWESOME! A bit of work, but the best Veggie Burger I’ve ever had!
What can I say about this casserole? All the appeal of tacos combined with a nacho like topping, hearty, with vegetables and added fiber from the beans? I tried it, thinking my teenager would like it. I was wrong, he loved it. A little salsa, a few slices of avocado and a dab of sour cream add a freshness to this substantial meal.
How to describe this incredible, unusual chowder? Kind of a blend between Southwestern and “Up North,” this hearty, creamy delectable meal in a bowl is a family favorite. A quick note: while it’s wonderful with smoked turkey, I often use left over turkey or chicken in this soup and it is every bit as good.