bcmom's kitchen

bcmom's kitchen

Friday, July 23, 2010

Corn and Black Bean Salad

I found this recipe at Cooks.com

Corn and Black Bean Salad
  • 1 (12 oz.) can whole-kernel corn, drained
  • 1 (15 oz.) can black beans, drained & rinsed
  • 1 red bell pepper, finely chopped
  • 1/2 c. green onions, diagonally sliced
  • 1/2 c. red onion, chopped
  • 1 clove garlic, minced
  • 1 med. tomato, chopped
  • 1 Jalapeno pepper, seeded & finely chopped (optional)
  • Cilantro sprigs or red onion wedge, for garnish
  • 3/4 c. Italian salad dressing
  • 3/4 tsp. hot pepper sauce
  • 1/2 tsp. chili powder
  • 1 tbsp. fresh lemon or lime juice
  • 1 tbsp. fresh cilantro, chopped
In large bowl, combine corn, beans, bell pepper, green onions, red onion, garlic, tomato, and Jalapeno pepper.

For Dressing: In a jar with a tight-fitting lid, combine Italian salad dressing, hot pepper sauce, chili powder, lemon juice and chopped cilantro. Close lid. Shake to mix well. Pour dressing over corn mixture. Stir to mix. Refrigerate, covered, at least 6 hours, or overnight. To serve, put corn mixture in attractive salad bowl. Garnish with a few sprigs of cilantro or a thin wedge of red onion.

I used a green pepper, because I didn't have a red one and also didn't have a red onion, so I just used a regular yellow onion.  I didn't really measure the onions, but had about 1 cup of onion between the green onions and the yellow onion.  I used 1-1/2 tomatoes, because 1 didn't look like quite enough.  2 would have probably been OK.

I whisked the dressing ingredients together in the measuring cup I used to measure the salad dressing and then poured it on the salad.  When I got everything mixed together, I just felt it was missing something, so I cooked some Basmati rice and added a cup of that.  As far as putting it in an attractive bowl - I'm taking it for a potluck.  I'm just going to take the lid off the container and hope it tastes as good as it looks and smells.

Also, I'd like to try the dressing as a marinade next time we decide to grill.

Sunday, July 18, 2010

Oriental Coleslaw

I combined a couple recipes to make this.

Oriental Coleslaw

  • 1/2 head cabbage, thinly sliced and chopped (or shredded)
  • 1 carrot, shredded
  • 1 cup green pepper, chopped
  • 4 green onions, chopped
  • 1/2 cup oil
  • 2 T vinegar
  • 2 T soy sauce
  • 1 T sugar
  • 1/2 t. pepper
  • 1/4 t. salt
  1. Combine all salad ingredients.
  2. Combine dressing ingredients and pour over salad.
  3. Mix well and refrigerate for several hours.
  4. Serve with chow mein noodles.

One of the recipes I used also calls for a package of Ramen noodles.  Mix as directed, noodles with the salad and seasoning packet with the dressing.  I did not use the Ramen this time because I only had a couple hours to let the salad chill, so I didn't think the noodles would have time to soften up.  Next time I'm planning to plan ahead better and use the Ramen.  2 T sesame seeds, 2 T sunflower seeds, and 1/2 c. slivered almonds can also be added - or any combination of the 3.

This is really good with grilled chicken, and makes a good, cool summer meal.

Monday, July 5, 2010

Peachy Chicken

A bottle of vinegar provided by the shop where...Image via Wikipedia
When we go to Five Guys for burgers and fries, I always put the malt vinegar on my fries.  And I always think this recipe, found on the back of the malt vinegar bottle, looks so good.  I wrote it down once, but then I lost it, so yesterday we went to Five Guys again, and I wrote it down again.  I'm not going to lose it this time.

 Peachy Chicken

  • 1 (16 ounce) can peach slices, drained and reserve juice
  • 2 1/2 lbs skinless chicken pieces
  • 1 tablespoon vegetable oil
  • 1/4 cup frozen orange juice concentrate, thawed
  • 1/4 cup malt vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  1. In large skillet, brown the chicken in the oil.
  2. Combine the reserved peach liquid, orange concentrate, vinegar, brown sugar, basil, salt, cloves, cinnamon, and pepper. Pour over browned chicken. Cover and simmer 25 to 30 minutes, or until chicken is cooked through.
  3. Add peaches; heat. Combine 2 tbsp cornstarch and 2 tbsp water; stir into sauce. Heat, stirring, until sauce is thickened.
  4. Serve chicken and sauce with rice.

I need to buy some malt vinegar, and then I'm definitely making this.  (I started to buy malt vinegar at the store once, but this recipe wasn't on the bottle, so I didn't buy it.)
Enhanced by Zemanta

  © Blogger template 'Totally Lost' by Ourblogtemplates.com 2008 - Header credit: Steve Wampler

Back to TOP