Southwestern Style Corn on the Cob

DF, V, VGGF

When you start to get sick of the regular old corn on the cob, you have to find ways to spice it up.  This time I literally did just that by add a chili in adobo.  If you’re not familiar with this ingredient you can find it at the supermarket in the mexican section of the store in cans.  The chilies are smoked jalapenos packed in a spicy adobo sauce.  They give you heat while also offering up a great smokey flavor.  If you find the mayo mixture too spicy add more mayo, if you’re looking for a challenge add more chilies.

Food 185

Southwestern Style Corn on the Cob
4 ears of corn
1/2 c mayonnaise or mayo substitute
1 chili in adobo, chopped
juice of 1/2 lime
1 tsp cilantro

In a bowl combine mayonnaise, chili, lime juice, and cilantro; set aside. Place corn in a large pot filling with 1 inch of water then cover with lid.  Cook over high heat to bring to a boil then turn off heat and let steam for 10 minutes.  Drain, then spread mayonnaise mixture on each cob.

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Turkey Burger with Roasted Red Peppers and Cilantro

DF, GF

Food 180

Sometimes writing a new recipe is easy, but coming up with the name is the hard part.  I wasn’t sure if I should call these turkey burgers, turkey burgers with roasted red peppers and cilantro, or what.  But then I thought…does it matter?  A good recipe is all you, the reader, is looking for, and that’s exactly what this is.

Turkey Burger with Roasted Red Peppers and Cilantro
1 lb ground turkey
7 oz roasted red peppers
1/4 c cilantro, chopped
salt
pepper
focaccia for 4 burgers
honey mustard, for serving
mayonnaise, for serving
butter lettuce, for serving
tomatoes, for serving

Preheat olive oil in a large skillet over medium high heat.  In a large bowl, mix ground turkey, roasted red peppers, cilantro, salt and pepper.  Form ground turkey mixture into four patties.  Place burgers in skillet and cook for 5-6 minutes per side.  Toast focaccia in toaster then spread honey mustard on the top and mayonnaise on the bottom, then place burger in between and top with butter lettuce and tomatoes.  If gluten free serve in butter lettuce leaves.

Pork Tenderloin with Chimichurri

DF, GF

When you’re exhausted at the end of the day and you don’t want to be bothered to make dinner, cook up this recipe.  This chimichurri sauce dresses up the pork tenderloin perfectly for your taste buds, with the food processor doing all the work. This sauce is also great on chicken and steak, if pork isn’t your thing. Versatile and quick, what’s better than that?

Food 145

Pork Tenderloin with Chimichurri
1 lb pork tenderloin
1/2 c parsley
1/4 c cilantro
1 garlic clove
2 tbs red wine vinegar
pinch of red pepper flakes
zest of 1 lime
1/4 tsp chili powder
1/8 tsp cumin
salt and pepper
5 tbs olive oil

Preheat oven to 350 degrees.  Heat 2 tbs olive oil over medium high heat in an oven safe saute pan.  Season pork tenderloin with salt and pepper and sear on all sides in pan, then roast in oven for 20 minutes.  Combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, lime zest, chili powder, cumin, salt and pepper in a food processor.  Pulse until texture resembles a pesto then stream in 3 tbs of olive oil.  Remove to a small bowl and set aside.  Remove pork tenderloin from oven and place on cutting board, cover loosely with aluminum foil and let rest for 10 minutes.  After 10 minutes slice pork tenderloin and dress in chimichurri sauce to taste.