eramic dish. Rub chicken with cumin mixture. Cover with plastic wrap. Refrigerate
Dip pork chops into fork beaten egg diluted with water.
Dip in crushed corn flakes.
Brown in heavy skillet.
Transfer to shallow baking dish.
Top each chop with frozen corn, some tomato soup and a pat of butter.
Bake in 350\u00b0 oven about an hour or until chops are well done.
o 375\u00b0F.
Place frozen tamales in microwave and cook
n the milk and reserved corn liquid (or water).
Stir
edium heat melt the butter with the bacon fat. Add the
o blend. Season to taste with salt and pepper. DO AHEAD
n bowl. Cut steak lengthwise with grain into 2 equal pieces
pray a 13x9 baking dish with cooking spray layer ground turkey
sprinkle with cheese. Toss to mix well.
Cook frozen corn as indicated
o paper-towel-lined plate with slotted spoon and allow to
Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; saute 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.
Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.
In a saucepan with boiling water, cook pasta until al dente. Drain and oil lightly. Keep 1/2 cup of the cooking water.
Meanwhile, in a skillet, soften the onion in oil. Add pork and cook, while breaking it, until browned. Add salt and pepper. Add corn, garlic and keep cooking about 2 minutes.
Add pasta, cheese, green onion and the cooking water you set aside. Stir to coat well the pasta and to reheat. Adjust seasoning.
For salsa: peel and chop avocados into 1/2 inch cubes and place chopped avocado in a bowl.
Add remaining salsa ingredients and stir to mix well.
Let sit for 1 hour before serving.
Brush fillets with oil and season to your liking with salt and pepper.
Soak a handful or two of mesquite wood chips.
When ready to grill, throw wood chips onto hot coals.
Grill fish for 5 minutes per side.
Cover grill for a smokier flavor while fillets are cooking.
Serve with avocado-corn salsa.
Remove the frozen corn from the freezer to begin
In a large pot of boiling salted water, cook orzo until al dente, according to package directions, adding green beans during last 6 minutes of cooking.
Drain; rinse under cold water until cooled.
Meanwhile, in a large nonstick skillet, heat oil over medium heat.
Add garlic; cook until fragrant, 1 to 2 minutes.
Add corn and 1 teaspoon salt; cook until warmed through, 2 to 3 minutes.
Toss pasta and green beans with corn mixture and chicken.
Season generously with salt and pepper.
Saute the onion in butter in a soup pot until brown and soft.
Add the paprika, garlic and ginger and cook briefly.
Add the tomato and tofu, cut into small cubes; and the water.
Add the canned and frozen corn.
Bring soup to a boil, and simmer for a few minutes, stirring to prevent sticking.
Sprinkle chopped green onion on each serving.
This might be served with a side dish of rice.
lace in a large bowl with the corn, onion, cheeses, eggs and
rill as above.).
Prepare corn according to package directions; cool
f using fresh corn, cut the corn from cobs, with a sharp knife
low cooker.
Add the frozen corn, stir, cover, and turn up