Creamed Corn with Chipotle Chilies

Wow, if you like heat, this is your side dish! The flavor was so rich. And just opening the can of chipotles in adobo sauce made my mouth water. I'll make this again and again.

Ingredients:

3 cups fresh or frozen corn

2 Tbs unsalted butter
1/2 white onion, finely diced
2 chipotle chiles in adobo sauce, seeded and minced, plus 1 tsp adobo sauce
1 tsp dried Mexican oregano
1/2 tsp sugar
1/2 cup water
Kosher salt to taste
Freshly ground black pepper to taste
3/4 cup heavy cream

Preparation:

In large sauté pan over medium heat, melt butter. Add onion and sauté until soft and translucent, 5 to 6 minutes. Add the chipotle chiles , adobo sauce, corn kernels, oregano, and sugar. Pour in the water and add a generous pinch each of salt and pepper. Bring the mixture to a boil, reduce the heat to low, cover and cook, stirring occasionally, until corn is tender but still has a bit of crunch, about 10 minutes. Uncover and cook until the water has evaporated, 2 to 3 minutes.

Add the cream to the pan, raise the heat to medium-low and cook until the liquid is thick enough to coat the back of a spoon, 2-3 minutes. Taste and adjust the seasonings. Transfer corn to a warm bowl and serve immediately.

Serves 6

Derived from Williams-Sonoma

Mexican Potato Soup

Dug up this recipe from a stash of papers in the garage while the plumber was replacing the broken water heater (dont' even get me started on THAT).  I was so excited to make it, but I'll be completely honest, this was only a hit with the Hubs and myself. Berto made a valiant effort, D (who is usually my Mikey) wouldn't even try it. My corn bread, though, was a success, as usual. This is, however, a wonderful, filling soup for a cold winter night!  Because the kids were (in theory) going to be eating this too, I omitted the spicy ingredients.

Ingredients:

1 large baking potato, peeled and cubed
2 cups half-and-half (for a lighter version, use fat free)
1 cup corn
1 small red bell pepper, finely chopped
2 tsps minced jalapeño, seeds and veins removed (optional)
1/2 cup water
1 1/2 tsps Mexican Blend spice
1/2 tsp chili powder (optional)
Salt and pepper to taste
Tabasco to taste (optional)
1 cup fresh cilantro, chopped (optional)

Preparation:

Combine all ingredients in a medium sauce pan, except cilantro. Simmer, covered, until potatoes are done, 15 to 20 minutes. Add cilantro and serve.

Serves 4

*Derived from USA Weekend



Mozzarella and Portabello Mushroom Tarts

What a wonderful little bite of goodness!  How can you go wrong with cheese and mushrooms nestled in a won ton wrapper?  I do believe this is now going to be my "go to" appetizer!

Ingredients:

1 Tbs olive oil

8 oz diced portabella mushrooms

2 Tbs fresh, minced basil

Freshly ground black pepper to taste
1 egg, beaten
2 tsp all-purpose flour
6 oz shredded mozzarella
2 Tbs minced green onions
24 won ton wrappers
1 Tbs melted butter

Preparation:

Preheat oven to 350.

Spray mini muffin tins with non-stick cooking spray.  Press won ton wrappers into tins.

In medium pan over medium-high heat, saute mushrooms in olive oil with a pinch of salt until most moisture has evaporated.

Combine mushrooms, basil, pepper, egg, flour, cheese, and green onions.  Spoon filling into won ton wrappers.  Brush melted butter on corners of won ton wrappers.

Bake for 20 minutes, serve warm.

*Derived from RecipeLand.com

Creamy Orzo with Asparagus & Parmesan

There are two dishes that I make often and always enjoy, and they couldn't be more different.  Risotto and Orzo.  Say either one of these words and I feel like I'm being enveloped by a big down comforter.  Just a giant feeling of comfort.  This current dish exudes the same feeling.  Almost as if someone very special was reaching out for a huge hug.

Ingredients:

1 cup orzo
1 cup asparagus, cut into 1" pieces
1 Tbs butter
¼ to ½ cup heavy cream
¼ cup grated Parmesan cheese (I'll admit it, I used about ½ cup)
Salt and pepper to taste

Preparation:

Bring a large sauce pan of water to a boil.  Cook the orzo until tender, about 10 minutes.  After 5 minutes, add asparagus to pot (allows flavors to meld and keeps clean up to a minimum, who doesn't like that?!)

Once orzo and asparagus are cooked and tender, drain and return to pot.  Immediately add Parmesan cheese and butter, allowing both to melt. Slowly add cream to the mixture while stirring.  Continue to stir and add cream until desired consistency reached.

Season with salt and pepper.  Serve with some crusty bread and you've got a meal.  Or is a perfect side to a nice grilled steak or juicy roast chicken.

Serves 4



*Derived from sugarandaspice-celeste.blogspot

Black Bean & Cheese Enchiladas Rancheros

This dish is so full of flavor, but is definitely a Saturday or Sunday meal, due to the amount of time involved.  I chose to serve on lettuce and topped with tomato and sour cream.  The lettuce added a really nice crunch.  The tomatoes and sour cream just tasted great.

Ingredients:

2 dried ancho chiles, stemmed and seeded (for less spicy, use 1)
2 cups water
1 cup chopped yellow onion
5 garlic cloves, sliced (or the minced from a jar)
1/4 tsp Kosher salt

2 cups vegetable broth
2 Tbs choppsed fresh oregano
2 Tbs no-salt-added tomato paste
1/2 tsp ground cumin
1 Tbs fresh lime juice (must be fresh, makes a huge flavor difference)
1/8 tsp ground red pepper (or omitt for less spicy)
2 15oz cans black beans, rinsed and drained
2 cups shredded Mexican blend cheese, divided
3 thinly sliced green onions (optional)
12 6" corn tortillas
Sour cream

Preparation:

Preheat oven to 400
Combine chiles and 2 cups water in saucepan, bring to a boil, reduce heat, and simmer 5 minutes.  Remove from heat; let stand 5 minutes.  Drain chiles in colander over bowl, reserving 1 cup cooking liquid. 
Heat oil in a medium saucepan over high heat.  Add onion, saute 1 minute.  Reduce heat to medium; add garlic and salt.  Cook 5 minutes or until golden, stirring occasionally.  Add broth and next 3 ingredients (through cumin); cook 8 minutes or until thickened, stirring occasionally.
Pour onion mixture into blender; add chiles and reserved liquid.  Remove center piece of blender lid to allow steam to escape; secure lid on blender.  Place a clean towel over opening in lid.  Blend until smooth; stir in lime juice and red pepper.
Combine the beans, 1 cup cheese, and half the green onions in a bowl.  Spread 1/2 cup of sauce in the bottom of a 13x9-inch glass or ceramic baking dish coated with cooking spray.  Warm torillas according to package directions.  Spoon 3 Tbs bean mixture down center of each tortilla; roll up.  Place, seam-side down in prepared baking dish.  Pour remaining sauce over filled tortillas.  Top with remaining cheese.  Bake for 15 minutes until lightly browned.

Serves 6

*Derived from Cooking Light