Fresh Corn Salsa

Because corn is so affordable and fresh right now, I am wanting to use in different ways so I decided to make a fresh salsa with it.   If you are going to make fresh salsa, you will have extra, so always keep some mason jars on hand and share with your friends and family!  This recipe takes some time for the all the ingredients to come together BUT it is worth it in the long run because it is delicious and there is plenty to spare.

Ingredients
4 Ears Corn (cooked)
6 Tomatillos (remove husk and blanch for 5 minutes in boiling water)
4 Red Vine Ripened Tomatoes
4 Yellow Vine Ripened Tomatoes
1 Anaheim Chili Pepper(Roasted:  Place in oven on broil until skin blisters on all sides, turn as it blisters)
1 Jalapeno Pepper
1 Can Black Beans (Drained)
4 Limes (Juiced)
1 Bunch Fresh Cilantro
1 Bunch Green Onions
1/2 Lbs. Fresh Queso Fresco Cheese
Salt

Preparation

1. In blender, combine blanched tomatillos, cilantro, onions and lime juice.  Puree.
2. Rough chop tomatoes, Anaheim and Jalapeno Peppers
3. Remove corn from ears
4. Combine all ingredients except queso fresco cheese.  Mix thoroughly
5. Add salt to taste
6. Add queso fresco cheese and combine

Enjoy!

Asian Turkey Burger

It has been hectic in our house since school let out for the summer so my blog unfortunately has suffered, but I am back!  It's summer and sometimes there is nothing better than a good ole' burger.  There are so many things you can do to make your burger different and tasty.  Here is version of an Asian Turkey Burger that is one my list as one of my favorites.   Enjoy!

Ingredients
1 Lbs. Ground Turkey
1/2 Cup Green Onions
1/2 Cup Panko Bread Crumbs
2 Tablespoons Ginger Sesame Dressing (Found in the Salad Dressing Aisle)
1 Tablespoon Soy Sauce
1/2 Cup Red Cabbage (Shredded)
1/2 Cup Carrot (Shredded)
1/2 Cup Mayo
2 Tablespoons Sriracha
1 Lime Juiced
Bun Optional
Additional Cheese Optional (I used Provolone)

Preparation

1. In small bowl, combine mayo, sriracha and lime (set aside)
2. In small bowl, combine cabbage and carrots (set aside)
3. In small bowl, combine ginger/sesame dressing and soy sauce (set aside)
4. In medium bowl, combine ground turkey, green onions and panko. 
5. Add 3/4 of the ginger/sesame and soy sauce mixture to the meat mixture.  Mix thoroughly.
6. Add the remaining ginger/sesame and soy mixture to the cabbage and carrots.  Mix thoroughly and set aside
7. Grill burger until completely cooked (approximately 3-5 minutes per side)
8. Optional (Heat buns and add cheese until melted)
9. Top with cabbage/carrot mixture and drizzle to taste with mayo/sriracha condiment

Enjoy!

Asian Barbequed Chicken Lettuce Wraps

When we lived in Arizona and we had a craving for lettuce wraps, we would go to one of our favorite restaurants The Bamboo Club.   But now that we live in Maryland, the closest "Bamboo Club" like restaurant is a 45 minute drive.  So instead of making the drive, I decided to experiment and this recipe was born.  The prep work takes a little bit of time but the dish comes together quickly.   It is definitely a keeper, oh and it is easy!

Ingredients
1 Lbs. Boneless Skinless Chicken Breasts (Chopped)
3 Cloves Garlic (Chopped)
1 Inch Fresh Ginger Root (Grated)
1 Red Pepper (Diced)
1 Package Shitake Mushrooms (Chopped) equates to roughly 2 Cups
1 Orange (Juiced and Zested)
1 6 Oz Can Water Chestnuts (Drained and Chopped)
3 Green Onions (Chopped)
1 Jar Hoisin Sauce
1/4 Cup Chicken Broth
1/4 Cup Rice Wine Vinegar
2 Tablespoons Soy Sauce
1 Head Iceberg Lettuce (Core Removed and Quartered)
Canola Oil
Salt and Pepper

Preparation

1. In bowl, combine hoisin, chicken broth, rice vinegar, juice from orange and soy sauce.  Whisk thoroughly.
2. In a large saute pan or wok, add enough oil to coat the bottom.  Once hot, add garlic and ginger.  Season with salt and pepper.  Saute for approximately 1 minute.
3. Add chicken and cook for approximately 2 minutes.
4. Add mushroom and saute for approximately 2 minutes.
5. Add red pepper and water chestnuts, saute for approximately 1 minute
6. Add sauce and allow to simmer for 2-3 minutes.
7. Add orange zest and combine ingredients
8. Remove from heat.  Serve in a bowl or platter with the lettuce on the side
9. Fill the lettuce with the mixture, wrap and enjoy!!!

Fresh Beet and Orange Salad

One of the most beautiful and tasty ingredients this time of year is fresh beets.  I was watching Alex Guarnaschelli the other day and she was preparing a pasta salad with fresh beets.   It looked amazing, but it was also a vegetarian dish and my husband and son would both say where is the meat?  So instead of simply adding a meat to Alex's recipe I came up with my own and can once again say thank you to Chef Guarnaschelli for inspiring me!

Ingredients
1 Bunch Fresh Beets
2 Large Oranges
1 Cups Water
1/4 Cup Red Vinegar
1 Tablespoon Orange Marmalade
1 Tablespoon Olive Oil
Salt and Pepper

Preparation

1. Clean and peel beats thoroughly.  If the beets you purchased came with the greens, set aside a few leaves for later
2. Cut beets into bite sized pieces
3. On stovetop, place beets in a sauce pan with the water.  Allow to boil and when the beets are fork tender, remove the beets from the liquid and set aside.  Allow the now beautifully colored beet infused water to reduce by approximately 1/2.  Remove from heat. 
4. In small bowl, combine beet infused water, vinegar, orange marmalade and olive oil.  Whisk thoroughly and set aside
5. Peel orange and cut into bite sized pieces
6. Wash beet leaves thoroughly and rough chop.  The beet leaves are on the bitter side so use them at your discretion.  I like the color and the bitterness they add to the dish.  If you don't like the taste, simply don't use them.
7. In bowl, combine beets, oranges and beet leaves.   
8. Season with salt and pepper
9. Dress with vinegarette

Enjoy!
  

Chicken Fried Steak

I have yearned to be a Southern belle for years and constantly pleaded with my husband to please move to the South.  Well, little did I know that because Maryland is located South of the Mason Dixon line, I now live in the South.  I have always loved Southern food so here is a recipe for Chicken Fried Steak.  Y'all enjoy! I keep catching myself saying y'all and my son said fixin' the other day, I am bound and determined to embrace my new life and everything it has to offer!

Ingredients
2 Lbs Cube Steak
1/2 Lemon Juiced
1 Cup Flour  
2 Cups Chicken Broth
1/2 Cup Whole Milk
1 Tablespoon Fresh Thyme Leaves
1/4 Cup Canola Oil
3 Eggs (beaten)
Salt and Pepper

Preparation

1. Preheat Oven to 250 Degrees
2. Cut Cube Steak into portions
3. Place flour and eggs into two separate bowls or shallow containers
4. Season flour heavily (when you think you have too much, add a little more)
5. Dredge meat with flour on both sides, then into the flour and then again into the flour.  
6. Season the meat again and allow to rest for approximately 10 minutes
7. On medium-high heat, place a large saute pan add enough oil to cover the bottom of the pan.  Make sure the pan is hot before you add the meat, if it doesn't sizzle the pan is not hot enough.  Brown each side of the meat (approximately 3-5 minutes each side).  If need be, work in batches and place the meat that is already browned on a sheet pan in the oven.  Continue until all meat is browned and place in the  oven, season again. 
8. In the same pan with the drippings from meat, whisk in the flour.  Add the chicken stock and lemon juice and deglaze the pan.   Allow to come to a boil and the liquid begins to thicken, add milk and thyme and whisk until desired thickness has occured.    Season with salt and pepper AGAIN
9. Serve the steaks topped with the gravy

Enjoy!

Dinner Party Tri-Tip with a Chipotle Dipping Sauce

This weekend the weather was absolutely beautiful so I wanted to do something on the grill for dinner.  I knew we would be having our dear friend over for dinner as a combination birthday dinner and thank you for helping my husband with a project dinner.  This particular recipe uses my mother's marinade and one of my favorite cuts of beef, tri-tip.  It is absolutely perfect for a dinner party or when you want leftovers for the next day.  Keep in mind when you are planning on serving this dish, that you give yourself enough time to marinate, at minimum you need 4 hours marinating time.  I have also included a Chipotle Dipping Sauce that my son Mason always requests when I serve tri-tip

Ingredients
3 1/2 Lbs Tri-Tip Roast
2 Fresh Lemons (Juiced)
1/4 Cup Dale's Steak Seasoning
1/4 Cup Olive Oil
1/4 Cup Dry White Wine
3 Garlic Cloves Minced

Preparation

1. In bowl, combine lemon juice, Dale's Steak Seasoning, olive oil, wine and garlic.  Mix thoroughly
2. Using a Jaccard or a fork, poke holes on both sides of the tri-tip.  Place meat in a container large enough to hold the meat, pour the marinade over the tri-top cover and refridgerate.  Allow to marinate for a minimum of 4 hours.
3. On a hot grill over high heat, sear the tri-tip on both sides (approximately 3 minutes).  Turn the grill to medium high heat and continue to cook until desired temperature is achieved (approximately 13-15 minutes per side on our grill)
4. Remove from grill, let rest for approximately 3 minutes and slice

Mason's Dipping Sauce
My son is hug fan of dipping sauce whenever I serve tritip.  This time, he requested a somewhat spicy but creamy sauce.  So I used 2 Chipotle Pepper in Adobo Sauce, 1/4 cup Sour Cream, 1/4 Mayonnaise, 1/2 Fresh Lime Juiced.  I chopped the peppers finely, then simply combined the  rest of the ingredients throughly and served as a dipping sauce for those who want a little something spicy on the side. 

Blackberry Cream

On our second stop using fresh seasonal ingredients, the blackberry is the star of this simple dessert.  I never have nor will I ever be a pastry chef nor do I have a particular affinity towards sweets, but my boys do.  So during the weekend, I make an effort to prepare at least one homemade dessert for my family to enjoy.  This particular dish consists of 6 ingredients and took me 10 minutes total to prepare.

Ingredients
1 1/2 Cups Blackberries
1/2 Fresh Lime (Juiced)
2 1/2 Tablespoons Brown Sugar
1 Cup Heavy Cream
1 Tablespoon Confectioners Sugar
1/2 Teaspoon Pure Vanilla Extract (I couldn't find fresh vanilla beans so I used extract instead)

Preparation

1. In a bowl, use the back of a wooden spoon or masher and crush the blackberries.  Add the lime juice and brown sugar, mix thoroughly
2. In another bowl, add cream, confectioners sugar and vanilla.  Blend with a hand mixture (approximately 2 minutes) until you have soft peaks
3. Pour the the blackberry mixture into the cream and swirl to blend. 
4. Top with a few fresh blackberries and serve

Enjoy!