August 2015


It’s hatch pepper season in Texas! They are taking over the grocery stores! And forcing Central Market to sample 5,000 hatch chile products daily – forcing me to stop in Central Market for breakfast, lunch and dinner.  The marketing strategy works; each year, hatch pepper events at the store inspire me to cook something different with them. This year, the victim was creamed corn. And I don’t think it would complain.

This was delicious, and could be an all-time favorite summertime side dish. My husband loved it too, but he thinks corn is so good I could have added even less mayo (it was just BARELY creamy, so I have to say I respectfully disagree with that critique). But, add more or less mayo based on your personal capacity for creaminess.


  • 5-6 ears fresh corn, corn kernels shaved off the cob
  • ½ sweet onion, diced
  • 1 medium-sized green chile (or jalapeno), chopped and seeded
  • 1 tsp salt
  • 1 tablespoon butter
  • 4 tablespoons light mayo
  • Pepper to taste
  • Queso fresco/paprika for topping (optional)

Start by cooking the onions in a bit of olive oil over medium heat.  Add the corn kernels and green chile (add a few seeds for more heat), and season with S&P. Cook through, stirring every few minutes until corn and chiles are tender.  Reduce heat to low, and mix in the butter and mayo. Transfer to a serving bowl, and top with plenty of queso fresco and a sprinkle of paprika.  This dish makes me wish summer wasn’t coming to an end.
Oh wait, summer doesn’t seem to end until November in Texas.

Ground Beef Tacos

 I’ve already posted about ground beef tacos, and
interestingly enough I pointed out that most people don’t need a taco recipe.
Those spice packets are very delicious, easy, and practical.

And yet, here I am, posting another ground beef taco recipe. Why? Because:

1.     I forgot I already posted about ground beef tacos
2.     I love ground beef tacos and we ate them on Sunday (Mon, Tues, Wed…)
3.     We liked these better
4.     I am making a conscious effort to eat more tacos

As a Wisconsinite, I grew up with very delicious simple comfort food (and cheese).  My mom was an excellent cook and we were always excited about what she was making for dinner each night.  I used to love her ground beef taco recipe, and I would pile my tortilla high with ground beef and rice. Once a carb lover, always a carb lover.

But after moving to Texas, unfortunately your tongue gets used to a certain level of spice. I still would not call myself a real heat-lover, but in general my husband and I like our Mexican food with a decent amount of kick.  And, that’s just what these tacos are. A Wisconsin-meets-Texas taco.  Not crazy spicy, but enough kick to satisfy the Texan in us. My new go-to taco recipe for sure.




  • 2 lbs ground beef (I used 90% lean)
  • ½ large sweet onion, diced
  • 2-2.5 tablespoons chili powder (medium heat if you get a
  • 2 teaspoons ground cumin
  • 2 tsp hot sauce
  • 2 tsp course kosher salt (can reduce to 1.5 teaspoons if you
    like it less salty)
  • 1 tsp oregano
  • 1 tsp paprika
  • ½ tsp black pepper
  • ¼ tsp onion powder
  • ½-3/4 cup water
  • ¼ cup taco sauce

Brown the meat with the onions in a large skillet. Once brown, mix in the chili powder, cumin, hot sauce, S&P, oregano, paprika, and onion powder. To create a little sauce, add between a half cup and ¾ cup water, and let simmer for a minute or two.  Stir in the taco sauce, cover, and simmer on low for about 10-15 minutes (add more or less water or taco sauce if your beef is extra lean or fatty). Serve on tortillas. Or on salad. Or in a quesadilla. Or on nachos. We did all four.

PS – I looooooove my tacos on Food for Life’s brown rice tortillas. Wowzer.