August 2015

delicious-creamed-corn-with-green-chile

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.

Recipe

  • 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

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.

 

Recipe

 

  • 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
    choice)
  • 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.