Suffering Succotash

July 14, 2013

This dish looks and tastes like summer. The vivid color of the veggies, the freshness of the herbs and the brightness of the lemon make for a healthy and delicious side during the hot summer months.

I think the corn would be tasty grilled if you have the grill on already…it helps to not heat up the kitchen. (I also like to utilize the burner on our outdoor grill.) I used shelled beans from the farmer’s market and fresh basil from my garden. Also, I did not have canola oil so I used vegetable oil and it worked great.

My husband asked what exactly succotash was, so I looked up the history. Pretty interesting.

There are many ways to prepare succotash. What’s your favorite?


Poblanos Con Pollo

July 7, 2013

I had bookmarked this recipe some time ago and just hadn’t gotten around to testing it out. I was menu planning this weekend, saw it and thought it sounded like a great summertime dinner. I was right.

I changed the recipe up a bit by omitting the 1.5 cup cooked rice (I was serving rice alongside the meal) and replacing with:
– 1/4 diced red onion
– 1 ear of fresh corn (cut from the cob)
– I cup tightly packed fresh spinach leaves, stemmed


Cheesy Poblano served with Arroz Verde and Roasted Okra

I also drizzled the peppers with a little bit of this Cilantro Dressing from Trader Joe’s. My friend has got me hooked on it and I put it on everything now.



What are your favorite ingredients to stuff in a pepper?

Okay, so I took the day off to get some things done around the house.  I planted my flower pots and around the mailbox, organized my kitchen cabinets, did major grocery and farmer’s market shopping and some heavy duty cooking for dinner.  Did I mention I threw together this soup in the midst of this?  This is so easy and delicious — wow anyone.

Mexican Lentil Soup (with Jim's fave, purple tulips, in the background)

Mexican Lentil Soup

  • 4 cups water
  • 2 chicken bullion cubes
  • 2 chipotle seasoning cubes
  • 1 bay leaf
  • ½ cup brown lentils
  • 1 bay leaf
  • 1 teaspoon coriander
  • 1 teaspoon thyme
  • ½ tablespoon cumin
  • salt and pepper to taste
  • ½ onion, diced
  • 1 carrot, diced
  • 1 purple potato, cubes
  • 2 tablespoons chopped cilantro
  • 1 avocado, sliced
  • ½ cup shredded cheese, your fave (I used pizza cheese, b/c that’s what I ha in the fridge)

 Add water through potatoes to pot, bring to a boil and simmer on low for about an hour TOTAL time.  Garnish each bowl with cilantro, avocado and cheese.  Enjoy.

(Warning: the chipotle bouillon packs a little heat.  Subtract it, or add more water to taste.)

Lord of the Wings

November 29, 2009

I overcame my fear of the fryer a few weeks ago when our newly wedded friends brought over their shiny deep fryer  to cook up some wings while we watched football.  

Football watchin' ready wings

Well…in the excitement of the game, the sauce was neglected and burned and the wings were sitting in an open bag, thawing on the counter.  After tweaking a Bobby Flay recipe with what we had in the cabinet, this is the yummy sauce we came up with to accompany the twice-cooked wing (a method I picked up from Wild Wing Cafe) — they were a hit!

Cilantro-Lime Wing Sauce:

  • 1 1/2 cups red wine vinegar
  • 3 tablespoons Dijon mustard
  • 1 small can diced green chili peppers
  • 3 tablespoons honey OR brown sugar
  • 3 tablespoons vegetable oil
  • Salt and pepper to taste
  • 1 stick butter
  • 2 tablespoons Emeril’s Southwest Seasoning
  • Juice of one lime
  • Handful of fresh, chopped cilantro

Preheat oven to 400 degrees. Whisk  red wine vinegar through s&p in a small pot on the stove on low.  Once it starts to bubble, add the stick of butter, Essence and lime juice – keep an eye on it whisking occasionally as the butter melts.  Once the butter has completely melted, take the sauce off the heat.

For the wings:

  • 4lb. bag of wings
  • Vegetable oil

Heat the oil in the fryer, or, if you don’t have a fryer, heat oil in a frying pan, about an inch deep.  Add the wings and fry until golden brown on all side. 

Fry wings in a pan of vegetable oil

Remove from oil and toss with wing sauce, then lay out on aluminum foil covered cookie sheet. 

Toss with sauce

Lay out on a baking sheet

Drizzle additional sauce over the wings once laid out and put in the oven for about 20 minutes, turning once, until they are crispy and the sugars in the sauce have caramelized.  When you take the wings out of the oven, toss with more sauce and chopped cilantro.

 Especially delicious served with Avocado Ranch Dressing.