Do you ever have those moments where something happens and you’re like “Woahhh – WEEEEIRD” – coincidences always blow my mind!
Sometimes I feel like a kid in a candy store when I start looking for new recipes to try – there are just SO many creative, fun and absolutely delicious recipes out there. People’s imagination with food makes my head spin (in the good way!)
Last week, I was cyber-stumbling over all these great looking recipes that I wanted to try. One of them being from Erin at Naturally Ella for Roasted Tomato and Corn Salsa. I love fresh salsa, especially in the summer time. I could eat it with a spoon, a fork, a knife, but prefereably with nice salty tortilla chips and frosty margarita. The salsa sounded delish, and the blog post associated with it was even cuter, as she dished to readers about her surprise engagement! Love engagement stories! So I added it to the recipe ‘que’.
Then yesterday, who popped up right next to me on Tastespotting? Erin and her Roasted Tomato and Corn Salsa! Weeeeeird right? So I took that as a sign and while there were no chips or margharitas to accompany it, it was a perfect accompanyment to an otherwise unexciting piece of grilled chicken. Modified it a tad (mostly to save on time) but it was awesome. Thanks Erin and congrats on your engagement! Let the wedding planning begin 🙂
Roasted Tomato & Corn Salsa (the quick version)
*Adapted from Naturally Ella
12 oz package of heirloom tomatoes, chopped
(or just plain roma – I personally like the orange and red combo)
3 tomatillos, husked, rinsed and diced
1 ear of sweet corn
(remove corn from cob)
1 medium onion, chopped
2 cloves of garlic, minced
1 cup of cilantro, chopped
1 tbsp. chili powder
juice of 1 lime
1 tbsp. olive oil
salt and pepper to taste
1) In a large skillet, heat olive oil over medium heat. Add minced garlic for about a minute, until fragrant, then add chopped onion and cook for about a minute more.
2) Add the tomatoes and tomatillos to the onion & garlic and sautee for 2-3 minutes, until tomatoes become tender, but not cooked through.
3) Add the corn to the mixture last, and sautee for about a minute more.
4) Transfer the tomato/onion/corn mixture to the food processor. Add cilantro and pulse until you reach your desired consistency.
5) Transfer the pureed salsa mixture to a large mixing bowl. Let cool for about 10 minutes. Then season with chili powder, lime juice and salt and pepper.
Oh boy was this yum! By sauteeing the vegetables, I saved a little bit of time vs. roasting them in the oven, but was still able to get that ‘roasty’ flavor vs. when you make the salsa with the vegetables in their raw form. It’s crazy the difference in taste between the two!
I was so preoccupied with Salsa, I didn’t even see my little buddy getting himself stuck underneath the shelf – someone apparently doesn’t know just how big he’s getting!
I can smell summer – this weekend is Memorial Day, which is like the unofficial kickoff of most people’s favorite season of the year (for me, it’s a close tie with fall – and I kind of like winter too? I know – weird)
But with summer comes all this delicious fresh produce! Tomatoes yanked right off of the vine – corn fresh out of the husk – it’s the season for grilled meats, salads and salsas and cocktails served in frosty glasses with drink umbrellas by cute pool boys who spray you with water if you get too hot…
Wait a minute – I’m getting ahead of myself here. It’s pouring rain outside right now – can you tell that I’m fantasizing as I’m typing this?
Well back to the rainy reality of the moment – until the time comes that you can be waited on hand and foot by a cute cabana boy, try this Black Bean, Corn and Tomato Salad. It went perfectly with steak that we made on the grill, but it could also serve as a hearty salsa with salty chips and icy margharitas.
Is it Friday yet?
Black Bean, Corn and Tomato Salad
Adapted from Skinny Taste
1/4 red onion, chopped fine
juice of 2 limes
1 garlic clove, minced
1 tsp. chili powder
1/2 cup fat free Italian Dressing
salt and pepper to taste
2 medium vine ripe tomatoes, diced
1 cup canned black beans , drained and rinsed
1 cups frozen corn (or canned, or fresh, whatever ya have)
2 tbsp. finely chopped cilantro
1) Combine red onions, lime juice, minced garlic, chili powder, italian dressing, and salt and pepper in a medium bowl. Set aside.
2) Add chopped tomatoes, black beans, corn and cilantro and let sit at room temperature for about 1/2 hour.
Perfect for your Memorial Day cookout this weekend, pool boys or no pool boys 🙂
I know this past weekend was all about celebrating mexican heritage, but what’s wrong with giving a shout out to the Greek culture as well? They have equally as delicious food – greek salad, those grape leave things, gyro’s, which I never pronounce correctly ever.
Firstly, I think avocados are one of the neatest vegtafruits in the world (some say it’s a vegetable – some a fruit – tomato, tomaaaato) I especially love that big pit in the middle. Perfectly round and brown – I always feel bad throwing it away. And while I love the fabulous vegtafruit that an avocado is, I only like it in certain things – well scratch that, I only like it in guacamole. Something about the texture of it on it’s own skeeves me out a little bit. Dave doesn’t like it at all (he’s so picky for a boy) so when I made this Greek Guacamole, I really had the tough job of eating it all by myself. The things I do for this blog – oye. I had some version of this last summer, and it’s stuck with me since then. So to accompany our Brisket Tacos, it was Greek Guacamole.
It really is delicious – doesn’t make a whole lot, so I’d advise doubling the recipe for a bit of a crowd.
Adapted from Allrecipes.com
1 medium to large avocado, peeled, pitted and chopped
2 plum tomatoes, chopped
1/4 cup finely chopped red onion
1 clove of garlic, minced
juice of 1/2 a lime
1/2 tsp chili powder
1/2 tsp cumin
2 tbsp. chopped cilantro
1 package fat free feta cheese
salt and pepper to taste
1) In a large mixing bowl, lightly stir together avocado, onion and tomatoes. Add the lime juice immediately after to prevent the avocado from browning.
2) Add remaining ingredients and gently toss together until combined.
I could eat this until I was blue in the face (or green) – it’s a great summer time snack, and not too bad for you either, besides the avocado (which has the good fat…riiiiight) and the feta.
So enjoy amigos and philias (that’s “friend” in greek and spanish!)