Spanish Corn

This is the little side dish that could!

It's deceptively easy.  You think you're just gonna eat some grilled vegetables, but the flavors are complex and sneak up on you one by one:  first charred, then smokey, then spicy...you'll be tempted to underestimate it at first but don't--it turns out to be the star of the show.  

Because it packs such a big punch, it goes well with all grilled meats and fish.

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(WHAT YOU'LL NEED)

serves 4

4 ears corn, husked
2 small yellow onions, peeled and cut into rings
1 red bell pepper, seeded and cut into wedges
3 jalapeno peppers, sliced in half lengthwise and seeded
2 tomatoes, cut into eighths
2 tablespoons butter
hot sauce (I use Tabasco Chipotle)
olive oil
salt/pepper

Drizzle olive oil over cut vegetables and char on the grill--be careful not to burn.  Remove and set aside.

Cut charred corn off the cob into bowl.

Place remainder of charred vegetables on a cutting board and chop into bite-size pieces.

Place corn and vegetables in large pan with 2 tablespoons butter and a few shakes of the hot sauce (maybe 8).  Heat on medium low heat until butter is melted and stir, mixing all together.  Add salt and pepper to taste.

all ingredients in pan together

Place in serving bowl and bring to table while hot.  I served mine with grilled porkchops

grilled pork chops and Spanish Corn

Spicy White Chicken Chili

Enjoying the cool Fall weather isn't always about hot chocolate and plaid blankets ;) 

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(WHAT YOU WILL NEED)

SERVES 6

This whole pot of chili takes maybe an hour, including cooking time.  So easy-- 

Olive Oil
3 large boneless, skinless chicken breasts--cut into bite size pieces
2  1/2 teaspoons Cumin
2  1/2 teaspoons Chili Powder
2  1/2 teaspoons Garlic Powder
1 teaspoon dried Oregano
salt/cracked pepper
butter
2 small yellow onions, diced
2 cloves fresh garlic, minced
2 small cans (4 ounces each) fire roasted and diced green chilies
1/2 cup all-purpose flour
4 + 3 = 7 cups chicken broth
2/3 cup salsa verde
2 teaspoons Sriracha
2  15.5 ounce cans white cannellini beans, rinsed and drained
3 tablespoons sour cream
1 1/2 cups white rice
garnish:  chopped green onions, freshly shredded Monterey Jack cheese (not pre-packaged, it doesn't melt as well)


Cook rice:  use 3 cups chicken broth and 1 1/2 cups white rice

Drizzle olive oil and melt one tablespoon butter in large soup pot/dutch oven.
Combine the chicken with cumin, chili powder, and garlic powder in a large bowl.  Add chicken to the pot and saute until almost done. Remove from pot and set aside.

Heat another tablespoon butter in the pot, add onions and cook until tender.

Add minced garlic and green chilies into the pot.  Stir together and cook for a few minutes. Sprinkle the flour over the onions, stir, and cook briefly for a few minutes.  Add remaining 4 cups chicken broth one cup at a time, stirring each time until smooth.

Add the salsa verde, sriracha, oregano, and beans to the pot.  Allow the mixture to come back up to a simmer and add the chicken back to the pot.  Simmer for a few minutes on low and slowly stir in the sour cream, one tablespoon at a time.

Serve with white rice and garnish with green onions, freshly shredded cheese, and cracked pepper.  Sprinkle salt on top if needed.