Raw Corn and Tomato Salad with Roasted Jalapeño Vinaigrette

Raw Corn and Tomato Salad

Celebrate Cinco de Mayo with this raw corn and tomato salad. The southwest twist to this salad I make every summer is a roasted jalapeno vinaigrette.

I hereby officially forgive French chefs for not creating vinaigrettes with roasted peppers – after all, chile peppers are a New World food, and the French didn’t likely have them until recently. Too bad, because minced roasted jalapenos make the vinaigrette flavorful and earthy with a tiny kick of heat.

I like to leave the skins on the peppers to add a bit of charred flavor to the vinaigrette, but you can peel them off after they are charred and cooled if you like. I also like to add them at the end – but you can blend them into the vinaigrette for a smooth dressing if you prefer that.

Either way, this is a simple easy salad packed with flavor that will look stunning on your Cinco de Mayo table!

ROASTED JALAPENO VINAIGRETTE

1 – 2 jalapeno peppers
2 tablespoons lime juice
Pinch of lime zest
1 cloves garlic, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Dash of cayenne pepper sauce
4 tablespoons olive oil

Cut the peppers in half lengthwise and then remove seeds and pulp with a spoon. Toss in a little oil and place cut side down on a baking sheet. Broil for 2 -3 minutes, until lightly charred. Remove from oven and let cool. Mince.

Place all ingredients in a blender and blend until very smooth.

Drizzle over salad – tomato wedges, raw corn, thinly sliced green onions and micro greens.

Raw Corn and Tomato Salad with Roasted Jalapeño Vinaigrette
 
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So beautiful on your Cinco de Mayo table!
Author:
Recipe type: Salad
Cuisine: Southwest
Serves: serves 4 to 6
Ingredients
  • 1 - 2 jalapeno peppers
  • 2 tablespoons lime juice
  • Pinch of lime zest
  • 1 cloves garlic, chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Dash of cayenne pepper sauce
  • 4 tablespoons olive oil
Instructions
  1. Cut the peppers in half lengthwise and then remove seeds and pulp with a spoon. Toss in a little oil and place cut side down on a baking sheet. Broil for 2 -3 minutes, until lightly charred. Remove from oven and let cool. Mince.
  2. Place all ingredients in a blender and blend until smooth.
  3. Drizzle over salad - tomato wedges, raw corn, thinly sliced green onions and micro greens.

 

Other bloggers jalapeno vinaigrettes:

Jalapeno Vinaigrette, Everyday Southwest
Charred Jalapeno Vinaigrette, Sippity Sup
Orange Jalapeno Vinaigrette, Tasting Spoons
Honey Lime Jalapeno Vinaigrette, The Lemon Bowl

Southwest Soba Noodle Bowl with Ginger Jalapeño Broth (Vegan)

Broth with a flavor punch of ginger and jalapeño – and the trick to serving soup to a crowd!
Southwest Soba Noodles

A good soba noodles bowl is one of my favorite comfort foods. I love Asian flavors and so I was craving this dish, but wanted to try a twist, naturally.

I have been obsessed with broths lately. How to make them full bodied rich and tasty and interesting, but not take all day. So, one thing I have been doing is bringing the broth to a boil and load it with aromatics and then turn off the heat and let it steep. Like a good tea, this works like a charm. I put one sliced jalapeño pepper and some sliced ginger in a pot of water and just let it sit for awhile. The longer you let it sit, the more flavorful it becomes. I added just a dash of soy sauce and some sesame oil and – East meets West deliciousness was the result.

The other thing that makes this dish a snap to make is Nasoya baked tofu. The folks at Nasoya sent me a sample of this yummy Chipotle tofubaked for this recipe. I love the texture of the pre-baked tofu. It is no-fuss when you are in a hurry – no draining or pressing tofu. Just cube and use in your recipe. SO great. I cut the tofu into cubes and put it right into the noodle bowl, and it was perfect.

For a buffet – like for instance on Game Day – here’s the trick to serving a broth-based soup: Keep a bowl of your cooked ingredients at room temperature (minus the broth) on hand with serving bowls in a stack next to it. Then, keep a pot of hot broth in a slow cooker nearby. Let guest scoop up the ingredients and then ladle hot broth into their bowls. Perfectly cooked and hot soup every time!

Happy Game Day, everyone!

Southwest Soba Noodles

 

Southwest Soba Noodles with Ginger Jalapeño Broth

Serves 6 to 8

6 green onions, whites and green separated
1 piece (3 inches) ginger, peeled and thinly sliced
3 cloves garlic, smashed
1/4 cup low sodium tamarin soy sauce
2 tablespoons rice vinegar
2 tablespoons olive oil
1 teaspoon sesame oil
8 ounces Nasoya Chipotle tofubaked, cut into 1-inch cubes
8 ounces soba noodles, cooked according to package directions
1 bunch baby bok choy, thinly sliced
6 ounces snow peas, trimmed and thinly sliced
Black sesame seeds for garnish

In a saucepan, place 8 cups water and the green onion whites, thinly sliced, ginger, garlic, soy sauce, rice vinegar and boil for 5 minutes. Turn off heat and let sit for 30 minutes.  Stein and discard solids. Pour broth into a slow cooker and turn on high.

Heat a large skillet to medium high heat. Add oils. Sauce the bok choy and snow peas for 2 to 3 minutes, until just tender but not soft. Stir together with tofu and soba noodles and place in a large serving bowl.

Keep broth hot and let guests spoon vegetables and some hot broth into their serving bowls. Garnish with sesame seeds.

Southwest Soba Noodle Bowl with Ginger Jalapeño Broth (Vegan)
 
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Author:
Recipe type: Soup
Cuisine: Southwest
Serves: 6 to 8 servings
Ingredients
  • 6 green onions, whites and green separated
  • 1 piece (3 inches) ginger, peeled and thinly sliced
  • 3 cloves garlic, smashed
  • ¼ cup low sodium tamarin soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 8 ounces Nasoya Chipotle tofubaked, cut into 1-inch cubes
  • 8 ounces soba noodles, coked according to package directions
  • 1 bunch baby bok choy, thinly sliced
  • 6 ounces snow peas, trimmed and thinly sliced
  • Black sesame seeds for garnish
Instructions
  1. In a saucepan, place 8 cups water and the green onion whites, thinly sliced, ginger, garlic, soy sauce, rice vinegar and boil for 5 minutes. Turn off heat and let sit for 30 minutes. Stein and discard solids. Pour broth into a slow cooker and turn on high.
  2. Heat a large skillet to medium high heat. Add oils. Sauce the bok choy and snow peas for 2 to 3 minutes, until just tender but not soft. Stir together with tofu and soba noodles and place in a large serving bowl.
  3. Keep broth hot and let guests spoon vegetables and some hot broth into their serving bowls. Garnish with sesame seeds.

 

Fajita Style Hot Dogs

fajita hot dogs

Two dishes collide in this bun: fajitas and hot dogs. AKA my new favorite hot dog.

When summer hits, I crave hot dogs. I like them slathered with mustard and a little sauerkraut. My new favorite dog is Applegate uncured organic beef dogs – they are nitrate-free,  low-sodium and low-fat. Better yet, they are YUM.

These Fajita Dogs are such a great combination of flavors and textures. Who doesn’t love grilled onions and peppers? I slathered the buns with a little refried beans on one side – just to make them more fajita-like – and the other side with mustard.

My sister is my inspiration for these dogs. She makes a fabulous Bacon Wrapped Sonoran Dog and her Green Chile Cheese Dog is to die for.

Fajita Style Hot Dogs
 
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Author:
Recipe type: Entree
Cuisine: Southwest
Serves: 8 servings
Ingredients
  • 1 each red, green and yellow bell peppers
  • 1 red onion
  • 2 tablespoons vegetable oil
  • 1 can (15 ounces) refried beans
  • ½ cup grated cheddar cheese
  • 2 tablespoons salsa
  • 8 hot dogs
  • Mustard
  • 8 hot dog buns
Instructions
  1. Cut bell peppers into strips lengthwise, discarding seeds and pulp. Cut onion into strips from pole to pole. Toss all peppers and onions in oil. Grill on a hot grill until lightly charred.
  2. Grill hot dogs until lightly charred.
  3. In a small sauce pan, stir together the beans, cheese and salsa. Heat until warmed through and cheese is melted.
  4. Spread the bean mixture on one side of the buns. Spread mustard on the other side of the buns. Pile into buns one hot dog and some peppers and onions.
  5. Serve immediately.

 

Other southwest spins on Hot Dogs:

Columbian Hot Dogs, My Columbian Recipes
Chorizo Dogs, Laylita’s Recipes
Green Chile Mole Dogs, A Spicy Perspective
Jalapeno Pepper Hot Dogs, Shared Appetite
7 Layer Dip Hot Dogs, Oh Sweet Basil

Skinny Roasted Shrimp Chile Rellenos

Shrimp Rellenos

Meet your new favorite chile relleno!

I have grown to love this new way of making chiles rellenos (stuffed chiles) – roasted. Not fried.

Oh sure, I love the traditional battered, deep fried classic Anaheim chiles stuffed with cheese. But. They are a huge mess to make and are loaded with calories and fat. I became a believer in this style when I had a roasted relleno at a restaurant, and I now make them all the time at home.

These have an easy, flavorful sauce of roasted red bell peppers and tomatoes underneath them while roasting. And the shrimp (and/or crab if you like) with a little cream cheese and Monterey Jack cheese make a perfect creamy stuffing.

We celebrate Cinco de Mayo fully at the Kelly casa – and food is front and center at our celebration, of course. Try our fabulous Vegan Nachos with Chipotle Lentil Sauce or our Corn Pudding Poblano Cups. !Arriba! !Arrrriiiiiiiiiiiba!

(( Fun Fact: Can you see The Hubs – my food photographer – in the photo? His reflection is in the spoon! ))

— posted by Donna

Baja Poblanos Rellenos Recipe
 
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Seafood in a creamy sauce stuffed into fruity poblano peppers - all with the colors of the Mexican flag. A flavor fiesta for your mouth!
Author:
Recipe type: Main Dish
Cuisine: Southwest
Serves: 6
Ingredients
  • 1 jar (12 ounces) roasted red bell peppers, drained
  • 1 can (15 ounces) fire-roasted diced tomatoes, UNdrained
  • 1 teaspoon salt
  • 6 large poblano peppers
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, minced
  • 2 teaspoons ground cumin
  • 1 pound medium peeled and deveined raw shrimp
  • 1 cup (1 ounce) Monterey jack cheese, grated
  • 2 ounces low fat cream cheese
  • ½ cup queso fresco, crumbled, for garnish
  • ½ cup diced cilantro for garnish
Instructions
  1. Preheat oven to 350 degrees.
  2. Blend red peppers, diced tomatoes and salt in a blender until very smooth. Pour into a 9 by 13 baking pan, or in six oblong baking dishes.
  3. Cook poblano peppers in the microwave oven for about 2 minutes, just until softened.
  4. Cut a long slit in one side of the poblanos from stem to tip. Scoop out all seeds and pulp from inside poblanos.
  5. In a large skillet, heat oil over medium high heat. Add onion and cook 3 minutes. Add garlic, jalapeno and cumin and cook another 1 to 2 minutes, until fragrant. Dice the shrimp and add to skillet. Cook until shrimp is translucent. Stir in cream cheese and then Monterey Jack cheese until melted. Remove from heat.
  6. Stuff the poblanos with the shrimp mixture and then place in the pan(s) with the sauce.
  7. Bake at top of oven for about 40 minutes, until lightly browned and bubbly around edges. Serve warm.

 

Other bloggers do chiles rellenos:

One of the best casserole-style chiles rellenos is made by South Beach Queen Kalyn at Kalyn’s Kitchen
Check out the Mexican classic version at Mexico in my Kitchen
And a Blog About Food has a fabulous version
Must try this Roasted Green Chile Relleno Casserole, Some the Wiser
How about Chiles Rellenos de Picadillo, Mexico in my Kitchen

Crowd Pleaser Grilled Shrimp Guacamole Tostada Bites

Grilled Shrimp Guacamole Tostada BitesTwo of my favorite things are grilled shrimp and guacamole – combined here in a cute little package. Who wouldn’t want a whole platter of these sitting on a coffee table within arm’s reach on Game Day? Or pretty much any day?

These little bites can be thrown together in just minutes. You could make the recipe even easier if you used purchased guacamole and round tortilla chips. I used flour tortillas cut into circles and then sprayed lightly with oil and baked for a few minutes. Super easy = Super Bowl, no?

And who doesn’t love guacamole? Make our roasted guac, or use your own favorite recipe. Guacamole is one of those things that I rarely make the same way twice. Really hard to mess up! After I made these, the hubs and I ate the WHOLE platter for dinner. These are crowd pleasers, for sure. Consider yourself warned!

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Roasted Garlic Guacamole Bar

Roasted Garlic Guacamole Bar

There is no such thing as the “perfect” guacamole recipe. And everyone likes their guacamole a certain way. Onions/no onions. Cilantro /greens free. Lime or Lemon? That’s why a guacamole bar is genius for Game Day or other gatherings.

To me, guacamole is one of those dishes that is – and should be – a unique creation every single time. My guacamole depends on my mood, the occasion, who the eaters are, and what is in my fridge and pantry. Avocados are good for you and have such a mild, creamy texture that they pair well with, well, pretty much anything.

I have used the basic recipe of Rick Bayless, a south-of-the-border anthropologist/chef I admire. Hat tip to you, Chef Bayless – the addition of roasted garlic is genius!

Just set this out in a bowl surrounded with toppings and let everyone scoop up the guacamole onto chips and then sprinkle with toppings of choice: diced cilantro, diced red bell peppers or jalapeno chiles, sliced green onions, crumbled queso fresco, grated pepper jack, pepitos (toasted pumpkin seeds), etc., etc.

Arriba! Arriba!

— posted by Donna

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