Mexican Corn Salad

This was a dish we tried for the first time last week.  The first time around we did it as a main dish, but found it to be much more suitable as a side item.  Tonight, we used it as a side dish to go with some beautifully grilled ribeye steaks and some spicy ranch style beans with sliced jalapenos… the flavors really complemented one another.

Okay, first, the ingredients:

Ingredients:

  • 4 large fresh cobs of corn
  • 2 tbsp light mayonnaise
  • 2 tbsp fat-free Chobani Greek yogurt
  • 1/2 tsp chili powder (more or less to taste)
  • 1 tbsp fresh lime juice (from half a lime)
  • 1 tbsp minced cilantro
  • 2 tbsp scallions, minced
  • 1/2 cup (40 g) cotija cheese, grated
  • 5 lime wedges for serving (optional)

Pretty easy prep work.  The first step is to grate the cotija cheese.  Cotija is a Mexican cheese which is made from cow’s milk and is a hard cheese.  If you can’t find cotija in your area, then feta cheese would be a suitable replacement.  You can go ahead and mince up your scallions and cilantro and have them ready to go as well as they will enter the recipe at the same time as the cheese.

Grated cotija cheese, minced scallions, and cilantro.

The next step is to boil your corn.  Corn cooks very quickly, cooking too long can dry it out.  My recommendation is to get your water boiling and put your corn in… let it boil for 5 minutes and remove it from the water.  It will be hot so use tongs and let it sit aside and cool for a bit until you can pick it up.

Comes out the same way it goes in… weird!

While the corn is cooling, go ahead and get your sauce together.  Mix the Chobani Greek yogurt, light mayo, lime juice, and chili powder!  I’ve tried several Greek yogurts, and believe me that Chobani is by far the best of the bunch… so smooth, creamy, and delicious… it is increasingly becoming an ingredient in several dishes.

A simple yet delicious sauce!

Now you’ll want to cut the corn off the cobs… this is a simple process if you’ve never done it before.  Simply hold the corn up and slice straight down the corn at the base of the kernels.  In 4 easy swipes you should be able to easily take off 1/4th of each corn cob from end to end.  Once you have the corn removed… add it to the sauce you just made and give it a good stir to coat the corn.

Corn and its coat of many colors.

The final step will be to add the scallions, cilantro, and cheese… give it another stir and serve warm.  A creamy, delicious, and overall wonderful warm corn salad!

Ready to plate!

Please comment if you like what you see, share away on Facebook, Pinterest, Twitter, etc. and as always… happy cooking and enjoy eating!

Bubbly Enchilada Casserole

This is an old Weight Watchers recipe which has been altered and posted on tons of recipe sites… here’s how we did it tonight:

Ingredients:
Heb – Tomato Sauce (8 oz)
Goya – Black Beans Low Sodium, 1 container (1 4/5 cups)
Old El Paso – Mild Green Chile Enchilada Sauce – 1 Can
Jennie-O – Extra Lean Ground Turkey Breast, 1.25 pounds
Kraft Natural Shredded Cheese – Mexican Four Cheese 2% Milk, 1 cup
Pillsbury Grands Biscuits – Homestyle Buttermilk – Small Container (5 biscuits)

First thing first, the prep work… this is honestly one of the easiest recipes you’re ever going to find.  Your prep work consists of rinsing and draining your black beans and then cutting your biscuits into quarters:

What’s better than 5 biscuits? 20 biscuits!

Turn your oven to 350 degrees.  Get a 9X13 baking dish and spray it lightly.  Set it aside.  In a large skillet, brown your turkey.  Once it is browned then you’re going to add the tomato sauce, enchilada sauce, and black beans (again, make sure they’re drained and rinsed!).

Building flavor!

Flavor built!

Once you’ve got everything added, give it a good stir to combine.  Now you’re going to add your biscuit quarters and mix everything together before placing in the casserole dish and spreading evenly.

Spread ’em!

Put the mixture into the oven for 25 minutes.  Pull it out and evenly spread 1 cup of the Mexican style cheese over the top.  Place it back in the oven for 10 minutes.  Take it out again and (In-N-Out, In-N-Out… that’s what a casseroles all about…) let it set for 5 minutes to firm up.  Makes 6 servings at just under 400 calories each.

A thing of beauty!

Delicious as is, I added a bit of Tapatio to the top of mine as I love Tapatio on all hispanic inspired foods!

Plated… SO good!

Hope everyone enjoys this entry… let us know what you think by commenting below and be sure to come back and let us know if you’ve tried this!

Until next time… happy cooking and enjoy eating!

Chicken Italian Sausage and Summer Vegetables

Since the end of June, the SMTR crew has been on a quest to eat healthier and you’ve probably noticed that through some of the recent posts.  The American palate is so used to flavor being mostly fat, that building flavor can be a challenge… we think this dish does a great job of solving that problem!

Ingredients:

  • 1 lb baby red potatoes, cut in half or quartered
  • 1 tbs olive oil
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • Black pepper
  • 1 package Bilinski’s Organic Chicken Italian Herb Sausages with Porcini Mushrooms, sliced 1 inch thick
  • 5 cloves garlic, smashed
  • 1/2 orange bell pepper, diced 1-inch squares
  • 1/2 yellow bell pepper, diced 1-inch squares
  • 1 red bell pepper, diced 1-inch squares
  • 2 tbsp dried rosemary
  • 2 cups zucchini, 1/2 inch thick and quartered

You have a couple of choices to start off here… if you’re good with your knife and prep work, you can cut your potatoes and get those started while you cut up the rest of the vegetables and the sausages.  If you prefer, you can always cut everything up ahead of time so you’re just ready to go.  If you’re rich, post a job on CareerBuilder or Monster for a prep cook and eliminate the hardest part of the work altogether!

Quartered, smashed, and chopped… medieval torture or getting ready for dinner?

The Bilinski sausages and some zucchini.

Okay, first thing is first… get your oil and potatoes in a large skillet (season with the garlic powder, some salt and pepper), covered.  Turn the burner onto high heat to get the skillet warmed up and sizzling… once you’ve achieved that state, turn the burner to low and leave covered for 25 minutes.  Give the pan a little shake and shimmy every few minutes to prevent scorching the taters.  Remove from the heat for 5 minutes and then put the potatoes on a plate like this:

Don’t be haters… eat your taters!

Once the potatoes are set aside, you’ll want to get your sausages and vegetables (also seasoned with a bit of salt and pepper and the rosemary) in the skillet on medium.  Set the zucchini aside for now, it will cook fast and doesn’t need to go in yet! Now we want to get the veggies in and browning along with the sausages.  I can’t tell you enough how great of a decision it was to go with these sausages… they are so flavorful and at only 80 calories per link, it packs a punch to the end result that I don’t think you can beat for the same or lower calories.

Sausages, peppers, onion, rosemary, and garlic.

Stir every few minutes while the vegetables brown and soften.  Now we’re going to add the zucchini and cook another 5 minutes.

It’s a zucchini beach party!

Add the potatoes back in and mix well.  Add salt and pepper to taste, cover, and cook another 5 minutes or until potatoes are done.  All that’s left now is the serving and the eating.  You end up with 4 servings that come in around 300 calories each with 39g of carbohydrates and 21g of protein.

Dinner is served!

This recipe is a keeper… we were extremely satisfied with the taste, the portion, and the leftovers are going to make a great lunch.

Please be sure to comment below to let us know what you think, and definitely provide some feedback if you give this a try.  As always, happy cooking and enjoy eating!