Green Tomato & Corn Salad
Makes 3 servings
Ingredients
-
3 ears of corn
-
1/4 C. + 2 Tbsp. extra virgin olive oil
-
1 jalapeno, diced
-
2 green tomatoes, diced
-
1/2 C. chopped cilantro
-
1/4 C. fresh lime juice
-
1 Tbsp. sugar
-
1 1/2 tsp. ground cumin
-
1/4 C. of Mexican cojita cheese
Instructions
Brush corn with 2 Tbsp olive oil and grill or pan fry until tender. Let cool and cut kernels. Transfer kernels to a large bowl and add jalapeños, tomatoes, and cilantro.
In a small bowl, combine lime juice, sugar and olive oil. Pour liquid over salad and top with cojita.
Serve with tacos, chips, or eat alone.
Recipe from Eat Drink and Save Money
Southwest Stuffed Poblano Peppers.
Makes 8 servings
Ingredients
-
4 poblano peppers – halved and seeds/membranes removed
-
1 pound lean ground beef – OR chorizo
-
1 teaspoon each ground cumin, chili powder, garlic powder
-
1 cup cooked long grain white rice
-
½ cup canned black beans – drained
-
½ cup corn
-
1 15-ounce can fire roasted diced tomatoes – drained
-
1 4-ounce can diced green chiles
-
½-1 cup grated mozzarella OR Mexican-blend cheese
Instructions
Preheat oven to 350 degrees and lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren’t overlapping. Bake for 10-15 minutes while you move on to the next step.
Add ground beef (or preferred meat choice) and rice to a large skillet, and season with the cumin, chili powder, and garlic powder. Saute over medium heat for 5-8 minutes until meat is browned and cooked through.
Stir in the black beans, corn, diced tomatoes, and green chiles. Cook another 1-2 minutes. Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving.
Recipe from Creme De La Creme
Summer Squash & Vidalia Onion Casserole
Makes 8 servings
Ingredients
-
4 cups yellow Squash thinly sliced
-
½ cup Vidalia onion chopped
-
2 cups crushed Ritz crackers
-
1 cup cheddar cheese shredded
-
¼ cup dried parsley
-
2 eggs beaten
-
¾ cup whole milk
-
¼ butter melted
-
2 Tbs butter cold and cubed
-
Salt & Pepper to taste
Instructions
Preheat oven to 400℉
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese; add half into the cooked squash and onions, mixing well.
In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in ¼ cup melted butter, and season with salt and pepper.
Spread into a 9×13 inch baking dish.
Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Bake in preheated oven for 25 minutes, or until lightly browned.
Recipe from Forking Good Food