Here's My Answer

Tag Archives: Corn

IMG_4617

Well, I figured that since the world is going to end on Friday, I might as well squeeze in some posts so that everyone has some quality options for what to make for their last meal.  I kid, I kid… the world isn’t ACTUALLY going to end… I hope not anyway, I have a lot of stuff that I still want to do!

IMG_4612

Now that we have established my stance on the Maya calendar apocalypse the world is ending on Friday stuff… Let’s talk CHILI!  Yay!!!  I have shared with you an excellent vegan chili recipe, but while this one still doesn’t have meat, it isn’t quite vegan.  Only because there is beef broth in it (you could sub vegetable broth or water to make it vegan though!).  Yea, I got really creative on this one.

IMG_4610

Anywho… this is a spicy chili.  That will happen when you add 2 jalapenos, a green pepper and a poblano pepper to it.  Oh and two packets of chili seasoning.  However, it has incredible flavor.  Roasting the vegetables brought out this wonderful smoky charred flavor and it really brought out the spiciness of the peppers, but also some of the sweetness.  Mmm it was just really good.

IMG_4611

I also added a fair share of beans to this chili.  Which shouldn’t be that surprising considering I absolutely LOVE beans.  You can use as many or as little as you want (but keep in mind, the beans are the main part of this chili, so use at the bare minimum 2 cans).  You can use black beans, pinto beans, kidney beans, red beans, cannelini beans… the list goes on!  I had black, red and pintos in the pantry, so that’s what I used.  If you wanted to, you could add a pound of ground beef to this to sub out some of the beans… I actually just thought of that.  As always, this is definitely a recipe you can easily adapt to your liking!

IMG_4613

Well, you could make this as your last meal for sure!  It’d be a good one to end on.  Better than what we will have.  I forgot the world was ending on Friday when I made my meal plans and grocery list for the week, so we’ll be eating black bean and rice burritos.  Obviously, not a bad choice… steak and lobster might have been a better way to out though!  Haha!

IMG_4614

Ok… I’m done talking about the world ending.  I promise.

Spicy Roasted Vegetable and Bean Chili
Adapted straight from my head. 
Makes 6-8 servings depending on how big your servings are

1 tablespoon olive oil
5 stalks of celery, chopped
1/2 yellow onion, finely chopped
2 jalapenos
1 large green pepper
1 large poblano pepper
1-1 1/2 cups frozen corn
1- 8oz can of tomato sauce
1- 14oz can of petite diced tomatoes
2-3 cups of beef broth (depending on how thick or soupy you like your chili)
3 cans of beans, drained and rinsed (again, I used black, pinto and red beans)
2 packets of chili seasoning (I use the reduced sodium ones)

Ok… Move one of your racks in your oven to the top and turn your broiler on high.  Line a cookie sheet with foil and spray with cooking spray.  Place your peppers (I cut my green pepper in half so it would be easier to broil) on the cookie sheet and place under the broiler until the peppers get really charred, turning them a couple times to get all sides nice and black.  Once the are charred and they are soft, pull them out of the oven and place in a plastic ziploc bag and set aside.  Put your corn on the cookie sheet and place under the broiler for a few minutes, tossing the corn so it chars evenly.  Once that is done, pull it out and just set the pan aside.

While the peppers are in the ziploc bag (hopefully not melting the bag like mine almost did since I bought the store brand of bags rather than the actual quality ziploc brand), put a large pot on the stove on medium heat.  Pour the olive oil in there and once that is hot, add the onion and celery.  Cook, stirring frequently until they are tender. Add the corn.

At this point, remove the peppers from the bag and rub off the skins.  Chop the peppers (removing the stems and seeds) and add to the pot.  Toss in the chili seasoning, the tomato sauce, the diced tomatoes and some of the beef broth.  Don’t add all of it in case you want your chili on the thicker side.  Stir that all together and then add your beans.

Simmer, covered, for a good thirty minutes.  Add a pinch of salt, if needed, as well as more beef broth, also if needed.  Simmer for another 10 minutes.

Top with mounds of cheese, a lot of saltines and maybe even a dollop of sour cream.  And ENJOY it!!!

Advertisements

Believe it or not, these black bean burgers have been on my list to make for about 6 months.  I have bought the ingredients for them at least 3 times over those 6 months and still never got around to making them.  That is, until the other day!  I had no reason for not making them, I just for some reason never did.  I’m so glad that I finally got to it.  These things are awesome!

Now, technically these are “spicy” black bean burgers, but they are only spicy if you add the jalapeno.  However, if you are anything like me and you think you have a jalapeno in the fridge that you didn’t use the other day, when in fact you don’t…. well… they aren’t so spicy.  But they are still tasty!  They just don’t have the kick.

They are actually very simple to make.  However, I was determined, once again to not use all the required appliances in order to lessen my dish washing load.  I’m not sure what my deal is.  I get so excited to have all these awesome food processors, blenders, mixers, cheese graters…. and I love them, but when it comes down to it, somedays I don’t want to use them only based on the fact that they are more time consuming to wash.  I should really stop doing that.  Anyway… I found that they didn’t stay together super well, but I have a feeling that’s because I didn’t use the food processor to really blend some of the ingredients together so they didn’t act as much like glue as they should have… that’s my guess anyway.  So these may be more like “black bean sloppy burgers” but they still have the same awesome flavor as they would if they weren’t sloppy.

These are a great alternative to a real burger.  They are just as filling, if not more, and they are so much better for you!  They also have soooo much more flavor.  We paired them with some steamed veggies and chips and salsa.  We also topped our burgers with avocado and hot sauce.  Definitely the way to go!  Enjoy these!  They are a perfect meal for Meatless Monday!

Spicy Black Bean Burgers 
From Eat, Live, Run
Makes 5- 1/3 cup size burgers, which are pretty thick burgers

2 cans of black beans, drained and rinsed
1 tablespoon ground flax seed plus 3 tablespoons of water
1 jalapeno, seeded and roughly chopped
2 cloves of garlic
2 tablespoons tomato sauce
1/2 cup Panko breadcrumbs
2 teaspoons cumin
1 1/4 tsp salt
1/2 cup corn (I used frozen)
Avocado for topping
Hot sauce for topping
Olive oil (or canola oil) for frying

In a small bowl or measuring cup or mug (whatever is easiest to clean!) stir together the ground flax and water.  Set aside.

Add the jalapeno and garlic to a food processor or blender and mince finely.  Add one can of beans and pulse until combined.  Add cumin and salt and pulse more until pretty smooth.

Transfer the bean mixture to a large bowl.  Add the bread crumbs, tomato sauce, corn and flax.  Stir to combine.  Add the remaining beans.

Heat a little bit of oil in a large nonstick skillet over medium heat.  Using a 1/3 cup measuring cup, scoop the bean mixture and form a patty with your hands.  Place on piece of parchment paper or foil.  Make remaining patties until you have used up all of the bean mixture.  Fry in the pan for about 4 minutes per side until crispy and golden brown.  Warning!  These were pretty tricky to flip, so just be prepared!

Serve the burgers with avocado and hot sauce, maybe even some tomato and lettuce too!


Holy balls.  I’ve been wanting to write about this dish for a little less than a week now and I am so happy to say that I finally have a minute to sit down and write about it!

I’m actually off of work today because Brad and I went to Cincinnati yesterday to see the Pittsburgh Pirates play the Cincinnati Reds!!  Pittsburgh is one of our favorite teams because players from our minor league team here in Indy go straight to the Pirates!  So a lot of the players were saw yesterday, we have seen throughout the past few years.  We had a great time in Cinci.  We’ve gone before but never into the city like we did yesterday.  We left about an hour after I got home from work and drove the two hours (well, I slept part of the way) down there.  We made our first stop at Arnold’s which is Cinci’s oldest restaurant, it opened in 1861.   We had a couple beers there then made our way to Moerlein Lager House which is literally across the street from the Reds’ stadium.  Here we drank some beer and were blown away by some amazing food.  Calamari tossed in a red chili aioli and then we split half a bbq chicken with green beans and some of the best smoked cheddar mashed potatoes I have ever tasted.  We couldn’t even believe how good the food was.  Eventually, after stuffing ourselves with food and beer, we made it to the game.  We got an autograph from one of the Pirates’ players, had amazing seats and played with 8 week old basset hounds more than I should have been allowed.  It was Bark In The Park last night, which means if you bought the special tickets, you got to bring your dog.  Unfortunately, the tickets were sold out by the time we got ours, so we couldn’t bring our pups (and it freaking killed me) but I suppose I got enough dog love from those damn puppies.  The game ended up going into extra innings (they played a total of 14 I believe) however, we left after the top of the 10th inning.  Having to drive 2 hours home put a damper on the end of our night because, well, sometimes you just don’t want to go!  But all in all it was an amazing day that I am suuuuper glad we got to do!

And so now it’s Tuesday!  Luckily, I was smart and took today off of work because we didn’t get home until about 1:15 this morning and I’m pretty sure I would be a useless baker if I got less than 2 hours of sleep.  Wise decision on my part!  So here I am, enjoying some extra free time and writing about this delicious dish… I promise, I will actually write about it!

I happened to find this recipe while browsing through Eat, Live, Run’s website.  I happened to see it and thought it looked worth checking out.  While it’s something right up our alley and is something we have definitely had before, it’s also something like we have never had before.  I have never made a dish, especially a Mexican style dish, using cauliflower and sweet potatoes.  I was genuinely concerned that this was not going to turn out.  I was thinking in the back of my mind, while cooking, some places we would be able to eat at if it didn’t turn out.  I wanted to be prepared with a backup plan.

Luckily, and shockingly, I didn’t need a backup plan!  Because this dish is in-cred-i-ble.  When you make this, because you will make this, it will completely blow your mind.  Along with the sweet potato and cauliflower, there are green peppers, red peppers, poblano peppers, corn and onion that really fool you.  You honestly don’t even realize you’re eating such healthy food because it is that good.  You also layer the veggies with spinach!  I mean, let’s face it, this is a power meal!  I think a lot of the greatness comes from the salsa and cheese layered in there as well.  A little salsa and cheese can go a looooong way!

Anyway, I supposed this is long enough.  Trust me when I tell you, you really need to make this dish.  It’s the perfect way to trick yourself, or others, into eat a lot of healthy veggies.  I think even if you went heavy on the cheese it’d still be healthy.  But don’t add too much or you’ll lose the flavors of everything!

Ok… I’m going to go now.  I just accidentally started the MasterChef season finale and so now I have to watch the whole thing without stopping and I just can’t be distracted!!

Layered Roasted Vegetable Enchiladas
Adapted from Eat, Live, Run
Makes 6-8 servings

1 poblano pepper, diced
1 green pepper, diced
1 red pepper, diced
1/4-1/2 head of cauliflower, diced
1 sweet potato, peeled and diced
1 medium yellow onion, diced
1 1/2 cups frozen corn
3 tablespoons olive oil
1 1/2 teaspoons cumin
1 teaspoon garlic powder
Salt and pepper
1/2 cup fresh cilantro, chopped
2 cups of your favorite salsa
2 huge handfuls of fresh spinach, rinsed and stems removed
4-6 flour tortillas (or whole wheat) torn into large pieces
2 cups shredded Monterey Jack and Cheddar cheese

Preheat oven to 425.  Line a cookie sheet with foil and spray with cooking spray.

Toss the chopped poblano, green pepper, red pepper, onion, sweet potato and cauliflower with olive oil and cumin, garlic powder and salt and pepper.  Roast for 40 minutes until veggies are tender and being to brown.  Toss your veggies every 10 minutes.  Remove pan and reduce heat 350.

Spray a 9×13 baking dish with cooking spray.  In a small bowl, combine the salsa and cilantro.  Spread 1/4 of that mixture on the bottom of the pan.  Cover with one layer of the torn tortillas.  Top with 1/3 of the roasted vegetables and then a handful of the fresh spinach.  Sprinkle 1/3 of the cheese on top of that.  Cover with another layer of tortillas, then spoon over some salsa, then top with roasted veggies and lastly, the cheese.  Repeat this one more time until all the ingredients are used up and ending with cheese.

Cover with foil and bake for 20 minutes.  Remove foil and then bake for another 10 minutes.  Remove from oven and allow to cool for a couple minutes.

You can serve this with sour cream and chopped scallions, but I don’t think it’s necessary.  It’s amazing without it!


Oh god.  Stop what you are doing, NOW.  You need to read this, then go to the grocery store and then immediately go home and make these freaking things because they are THAT good.  Yes, just trust me.

I have made enchiladas many times before and I might even go as far as saying that they could be one of my specialties because every time I make them, they are all I want to eat for.ever.  I have always made them with chicken, though and since it had been awhile since I had made them and I decided I wanted to do something different this time.  Plus, we needed a meatless meal for the week and, let’s face it, Mexican food is the easiest to make meatless.  When in doubt, sub beans for meat!

Anyway, so I basically used the same recipe that I have used before for my chicken enchiladas, only instead of the chicken I used black beans and pinto beans.  To be honest, you don’t even notice that there is no chicken.  They are still equally filling and filled with equally amazing deliciousness.

These are pretty easy to make, but they do take a little bit of time to chop, saute, assemble and bake, sooo… fair warning.  It can all be done in about an hour, but you need to be pretty focused and… let’s face it… a seasoned professional like me.  No, it’s really not anything complicated, there are just some things you need to do.

Anyway, so I would make this right away if I were you.  It’s cheesy, beany, spicy, corny, Mexicany, vegetabley, and just all around wonderful.  It’s even great on a hot day!  Which seems crazy to turn the oven on, on a hot day, but this dish is so worth heating up the house a few extra degrees!  The best part is that it makes a TON so you’ll have plenty for 2 dinners and at least one lunch, maybe even 2 lunches since they are so filling!  I just love these enchiladas.  You’ll leave the table feeling so great after eating them!

Now go make them!!

Two Bean and Corn Enchiladas
Makes 10 enchiladas

1 tablespoon olive oil
1 green pepper, diced
1 red pepper, diced
1/4 red onion, diced
2 jalapenos, finely diced
2 cloves garlic, finely chopped
1 1/2-2 cups frozen corn
1 can Rotel Original
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
2 cans enchilada sauce of your choice
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon chili powder
10 whole wheat tortillas
Shredded Monterey Jack and Cheddar cheese (we used about 1/2 an 8oz block of each)

Start off with sauteing the peppers in the oil in a deep skillet over medium heat.  Cook for about 5 minutes, until the peppers start to soften.  Add the red onion and corn and saute for another few minutes.  Toss in the garlic and saute for just a minute.  Then add the beans and Rotel and stir to combine everything.  Add the seasonings and just 1/2 of one can of the enchilada sauce.  Don’t use anymore than that because you’ll need it for other stuff!  Ok, so mix that all together and cook for a few minutes until everything is hot.  I like to add a handful of cheese to the filling just for a little something extra.  If you choose to do this as well (which I highly recommend, go ahead and do that at this point.  It won’t take long to melt)

Time for assembly!!  Preheat oven to 375.  Spray a 9×13 pan with cooking spray.  Pour the rest of the 1/2 can of enchilada sauce on the bottom of the pan and spread out.  Heat up your tortillas in the microwave for about 20 seconds until the tortillas are soft and pliable.  Spoon about 1/2 cup of filling in the middle of the tortilla.  I’m not exactly sure on this measurement, as I just use a large cooking spoon, but I think about 1/2 cup is close.  Fold one side of the tortilla over the filling and then fold the other side over.  Place folded side down in the pan.  Repeat with all remaining 9 tortillas.  I have found that sometimes I make less than 10 and sometimes I make more than 10.  It just depends on how much filling you use!  Once all your enchiladas are in the pan, pour the other whole can of enchilada sauce over all of them.  Then top with the shredded cheese.

Place in the oven and bake for about 15 minutes.  It doesn’t have to be in there long because you already cooked everything else.  You just need it in there long enough for the cheese to get gooey and melty.  Remove from the oven and let it sit for a couple minutes, as it’s hard to dish up straight out of the oven.  So, let it sit for about 5 minutes and then serve!!


This is the last of the “official vegan week” recipes.  Yea… like I said, we didn’t make it very far.  Actually, there’s a fourth recipe, but I have no photos so like I said in the previous post, I’ll just tell you it.

This tortilla soup is actually based on Pioneer Woman’s chicken tortilla soup, however, I cut out the chicken and the chicken broth to make it… Vegan!!  And if you ask me, it’s still pretty good!  I subbed vegetable broth for the chicken broth, that’s pretty much the only difference between the recipes.

The original recipe is fantastic.  It’s pretty much the best chicken tortilla soup ever (I have to say McAlister’s is a pretty close second though!)  It has lots of beans and veggies and adding a little cornmeal at the end to thicken it is key.  Knowing how delicious this soup is, I was nervous about how it would turn out without 2 of the key ingredients… chicken and chicken broth.  To my surprise though, it was fantastic!  There wasn’t a whole lot of difference really.  As Brad put it “it tastes like the same soup only I got a bowl without any chicken in it”!  I’ll take that!!

As I was getting started cutting up the veggies, I noticed that I still had a couple of ears of corn leftover from our trip to the farmer’s market that past weekend.  So instead of using frozen corn like I usually do, I cut all the kernels off the ears and used them!  It gave the soup a whole new, fresh flavor that I really enjoyed!  I just cooked the corn in the soup pot, but I’m thinking that I could have Brad grill the corn next time to get a char on it… that would really add some good flavor!  Frozen corn does work really well, but if you have any leftover corn from the night before or just want to try fresh corn, I highly recommend it!

Anyway, I think this tortilla soup is a great vegan alternative to chicken tortilla soup.  It’s just as tasty and just as filling (even more so because I added some extra beans!)  While it’s not exactly the best meal for a 100 degree day, it’s still just as delicious as it would be if we were eating it on a winter day!  There’s a good chance I’ll start making this instead of chicken tortilla soup from now on!

Oh- real quick!  The other vegan recipe is a burrito that we made to take to the track with us!  This was when we were still on our vegan diet on Friday.  It was one of the best burritos I have had it was ridiculously easy!  They were just black beans, Spanish rice and guacamole wrapped in a tortilla!  That’s it!  I’ll include a recipe at the bottom of this post, but unfortunately I don’t have any photos.  But they are so worth sharing!  They are perfect for a picnic, day at the track, or just a really quick, easy dinner!  And if you use Wholly Guacamole like I did… they are even quicker and easier!

Tortilla Soup
Adapted from Pioneer Woman’s chicken tortilla soup
Serves… a LOT.  Not sure how much… at least 8 servings though

1 1/2 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and Pepper to taste
1 tablespoon olive oil
1/2 medium onion, diced
1 green pepper, diced
2 ears of corn, kernels removed (or 1/2 – 1 cup of frozen corn)
3 cloves of garlic, finely chopped
1 – 10 oz can of Rotel (original diced tomatoes with green chiles… there are 2 in the photo above but I only used 1 can)
32 oz vegetable broth
2-3 cups of water, depending on how thin you want the soup
3 tablespoons of tomato paste
2 cans of black beans, drained and rinsed
2 cans of pinto beans, drained and rinsed
3 tablespoons of cornmeal
5 corn tortillas, cut into strips

Heat the olive oil in a large soup pot on medium heat.  Add the corn and cook for about one minute.  Then add the onion, green pepper and garlic.  Cook for another couple minutes.  Then add the cumin, chili powder and garlic powder, stir to combine.  Add the tomato paste and mix in.  Then pour in the Rotel, vegetable broth, water and beans.  Bring to a boil and then reduce heat and simmer for about 45 minutes.

Mix the cornmeal with a small amount of water (about 2 tablespoons maybe?) in a small bowl or measuring cup.  Pour into the soup and stir everything together.  Simmer for another 20 minutes.  Add salt according to taste.  A couple minutes before serving, add the tortilla strips and stir gently.

Serve in bowls with guacamole or salsa on top.  Crispy tortilla chips go really well on top too!  Adds a nice crunch!

Bean, Rice and Guacamole Burritos
Makes 3 burritos

1 can of black beans, drained and rinsed
1 package of cooked Spanish Rice (I used Uncle Ben’s Spanish Rice that cooks in the microwave for 90 seconds.  Super easy!)
1 package of Wholly Guacamole of your choice (I used the guac with pico de gallo) or use homemade guacamole if you would like!
3 burrito size tortillas
Foil

Heat the first tortilla in the microwave for 10-15 seconds to get nice and soft.  Spoon 1/3 of the beans in the middle.  Top with about 1/3 of the rice and 1/3 of the guacamole.  Fold one side over the filling and then tuck the sides in and roll over to close.  Wrap in foil (if taking it to go, but the foil also helps hold it together).  Side note: you can heat up the beans in the microwave before putting in the burritos.  I didn’t though because the burritos were going into a cooler for about 6 hours so we just ate them cold.  See!?  Couldn’t be easier!!


I’ve been getting into Pinterest a little bit lately.  I know- I’m about 6 months late.  I started using it when there was all the excitement, but I just didn’t really get why everyone thought it was so cool.  As of the last few weeks though, I’ve gotten on a few times, mainly to find some new recipe ideas.  I’m still not obsessed with it like everyone else seems to be, but it wastes time pretty well.

I decided last week that I was going to make a bunch of Pinterest meals, but then it failed because we had a really busy week and I wasn’t home some nights and it just didn’t work.  So we made this meal earlier this week instead.  And it pretty much lasted us half the week because it made so much!

The funny part about finding this meal on Pinterest was that it’s originally from a food blog that I follow religiously (and they’re from Indy!).  I’ve posted about them quite a few times before, A Couple Cooks, has a lot of great recipes that I like to try.  Some are different, they are all pretty healthy and overall, we’ve had excellent luck with their recipes.  So when I realized where this tamale pie recipe was from, I was pretty certain that it was going to be awesome.

This recipe calls for polenta, which I have never made before.  About a year or so ago I found a recipe from a different blog for something that was very similar to this, only it used store bought polenta that comes in the tube and you slice.  Uhhh yuck.  I found out real quick that I was not a fan of store bought polenta.  When I saw this recipe called for homemade polenta I was a little reluctant, but I figured it was time to give it a try again.  I never knew homemade polenta was so simple to make and so good!!  It’s water and cornmeal!  That’s it!  Just add some salt and butter for flavor and you in business.  I was really surprised at how tasty it was straight out of the pan.  And I am sure that if I added a little grated cheese, it’d be even tastier.  It was so creamy and soft and just really good.  Far better than our last experience.  However, I made the polenta the day before because I messed up the order of our meals for that weekend so I had to throw it in the fridge overnight.  The texture definitely changes, but if you cook it in the microwave for a bit, it softens a good amount.  I’m sure I could have added milk to it, but I wasn’t too concerned with the texture since it was going on the bottom of this dish.

These tamale pies are super good.  And really easy.  The filling it really similar to the filling I made for the Mexican Lasagna.  It has beans, corn, salsa, tomatoes and Mexican seasoning.  You can make it as spicy as you want or as, well, not spicy as you want.  And you could definitely add some more of your own ideas.  Like more beans, or green peppers, or canned green chiles, or jalapenos, or enchilada sauce… I mean the options are endless.  This is a great base recipe that you can always build on whenever you are in the mood for getting creative or just eat it the way it is whenever you don’t feel like getting creative!

Now, like I said, this creates a lot of food.  It filled a whole 9 x 13 pan for me.  The original recipe said I would need a 9 x 9 pan.  The only way I think that would work is if you either didn’t use all of the polenta or all of the filling, or if you had a 9 x 9 pan that was 9 inches tall.  Just keep that in mind.  It also said to bake them in au gratin dishes, but I don’t have any.  Wah!  I only have teeny little ramekins that would really just not do the trick.  I guess I should put that on my Christmas list!  Anyway… like I said, this dish is really really great and it’s super simple and I think anyone would really enjoy eating it!

 

Tamale Pie
Adapted from A Couple Cooks, polenta recipe from here
Makes a good 8-10 servings

Polenta:
1 cup cornmeal
4 cups of water
Salt and Pepper
1-2 tablespoons butter

2 cans of pinto beans, drained and rinsed
1 1/2 cups frozen corn
15 oz can diced tomatoes, drained
1 1/2 cups salsa
2 teaspoons cumin
1/4 teaspoon cayenne pepper
1 teaspoon dried oregano
About 2 cups of shredded cheddar and monterey jack cheese

Ok- to make the polenta:
Bring 4 cups of water to a boil in a medium saucepan.  Slowly whisk in the cormeal, stirring constantly to help reduce clumps.  Continue whisking for a couple minutes until the mixture starts to thicken.  Add about 1 teaspoon of salt.  Reduce the heat and allow the polenta to bubble a little.  You’ll cook this for about 15 minutes, you basically want to get rid of the raw cornmeal flavor.  Once it’s cooked, remove from heat and stir in the butter.  Add more salt and pepper if desired.  You can use this immediately or store overnight like I did.  When it comes time to use it though, just reheat it in the microwave for a couple minutes to soften it again.

To make the pie:
Preheat the oven to 350 degrees.

Spread the polenta on the bottom of the baking dish (or dishes).

In a large bowl, add the beans, corn, salsa, tomatoes, and seasonings.  Mix together well.  Pour over the polenta.  Top with the shredded cheese.

Bake for about 20 minutes until heated through.  Remove from the oven and let it cool for about 5 minutes before eating.  Top with fresh cilantro, sour cream or in our case, raw jalapenos from our garden!

 


So I really didn’t know what to call this meal.  I got the idea from Pioneer Woman a few weeks ago when I wasting time online.  I used pretty much the same ingredients, only she stir fried them in a pan, I grilled them.  But it’s essentially the same thing… minus all the butter.

I don’t know where you live, but if you live in Indiana, then you know how much suffering we have been going through. I try so hard to not fall back on always talking about the weather because that is such a boring, lame excuse to start up a conversation… but when you have 105 degree temps in a place where you don’t normally have that… well, it’s really hard not to talk about it.

Ok. So it’s been really hot here and I’ve tried so hard to cook inside as little as possible so to keep the house as cool as it can be.  It’s hard though to come up with a ton of meals that are made completely on the grill.  Instead, I’ve been researching recipes and changing them so they can be cooked on the grill.  Sometimes it works, sometimes it doesn’t.

It worked for this meal!  You might not believe me when I tell you how simple this is to make.  All that’s required is grilling 2 ears of corn, chopping up 1-2 zucchinis, washing some tomatoes and tossing it all with some shrimp.  Drizzle with olive oil and salt and pepper and fire away!  It doesn’t even take long to cook either!  My only recommendation would be to peel the shrimp before you cook it.  I hate having to peel shrimp while trying to eat my dinner.  Oh well.  Lesson learned!

Make this meal on a hot summer day when you want to move as little as possible.  This barely requires any work and still manages to taste great!  It’s also a great meal for a night that you are limited on time.  It’s just too quick, easy and delicious not to try!

Grilled “Stir-Fry”
Adapted from Pioneer Woman
Makes 4 small servings

1/2-3/4 pound uncooked shrimp, peeled
2 ears of corn, husks removed
1 pint cherry tomatoes
1-2 zucchinis sliced
2-3 tablespoons olive oil

Preheat the grill.

Brush the corn with a little olive oil.  Line a grill pan with foil and spray with cooking spray.  Toss the tomatoes, zucchini and shrimp in olive oil and salt and pepper.

Put the pan on the grill and the corn directly on the grate.  Cook everything, turning and tossing every few minutes.  I like my corn to get pretty charred.  When all the veggies are soft and charred and the shrimp is pink and cooked through, remove from the grill.  Cut the corn off the cob and toss with the the shrimp and serve!



%d bloggers like this: