eef over med-high, seasoning with salt and pepper. Drain grease
Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
Season with additional sea salt and pepper before serving.
nd rinse beans and mix with corn. Set aside.
Chop onions
entils, thyme, cumin, soy sauce, chili, spices and oyster sauce, if
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
Brown turkey in large skillet or large, but shallow pot. After 1 minute, add onion, red bell pepper and spices. Cook until turkey is no longer pink.
Add canned ingredients and bring to a boil.
Reduce heat, cover, and simmer 30-45 minutes or until onions and peppers are soft.
If you have some wiggle room, garnish with light shredded jack and/or cheddar cheese, dollop of light sour cream, fresh cilantro, crushed tortilla chips, etc.
he Masa Harina and the corn; mix well.
Return the
arge rimmed baking sheet lined with parchment paper. Bake as package
). Line a baking sheet with parchment paper.
Heat vegetable
Preheat oven to 400\u00b0.
In a skillet, mix chili and corn.
Cook to boiling.
Mix cornbread with egg and milk (make thinner than regular cornbread).
Spoon over chili and corn.
Bake until brown; don't overcook.
If 1 can of chili is used, only use 1/2 package of cornbread mix.
Heat the chili, salsa, salt and pepper and simmer for at least 15 minutes.
Boil franks.
Serve franks on buns with onion (optional) and Cheddar cheese with chili.
Saute onion and green pepper in butter.
Stir in
chili. Prepare corn muffin mix according to package directions.
Spread corn muffin batter on the bottom of greased 2-quart casserole. Spoon chili mixture over batter.
Sprinkle with cheese.
Bake for 30 minutes in a 400\u00b0 oven or until cornbread is done (an inserted toothpick comes out clean).
Makes 4 to 6 servings.
In a large skillet, heat chili and water to boiling, stirring occasionally.
Prepare muffin mix as directed on package, but decrease milk to 1/2 cup and stir in cheese.
Drop by spoonfuls onto boiling chili. Cook, uncovered, over low heat for 10 minutes. Cover and cook 10 minutes longer.
Makes 6 servings.
Spread buns with mustard (or favorite spread).
Line up in pan with sides.
Fill each bun with frankfurter (slit).
Spoon chili/beans over frankfurters.
Sprinkle generously with corn chips.
Cover with foil and bake until nice and hot at 400\u00b0 (about 20 minutes).
Very good!
In a large pot, add ground chuck and onions. Brown meat and drain.
Add taco seasoning and stir.
Reduce heat to medium-low. Add drained corn, undrained black beans, tomato soup, water, and jalapenos; stir. Cook until hot.
Add 1/2 cup sour cream and 4 oz. shredded cheddar cheese. Mix well.
When cheese is melted, pour into individual bowls and garnish with additional cheese, sour cream, green onions and tortilla chips or chili cheese corn chips if desired.
In large saucepan, combine chili with beans, cheese soup and onions.
Add franks; heat to boiling.
Simmer mixture about 5 minutes to blend flavors.
To serve, place a frank on each toasted bun.
Top each with chili cheese sauce and sprinkle with crushed corn chips.
Yield:
8 to 10 sandwiches.
emove from marinade and season with salt and pepper.
Grill
Prick potatoes with a fork. Place on a
Brown hamburger, onion and green pepper together.
Add tomatoes, chili beans and water.
Mix and simmer for about 1 hour. Top each bowl of chili with corn chips.
Double for company.
Stir chili with beans and corn together in a large skillet over medium heat; cook until heated through, about 5 minutes.
Break eggs onto chili mixture and top eggs with American cheese.
Cover skillet and cook until eggs are set and cheese is melted, about 10 minutes.