Friday, June 29, 2012

Friday Foodday

Happy Friday lovebugs,
I'm heading home with weekend with The BF for some quality time with the rents. I hope you have a great weekend too!

Warm Mexican Corn Salad
c/o Skinny Taste

  • 4 large fresh cobs of corn
  • 2 tbsp light mayonnaise
  • 2 tbsp fat-free Greek yogurt
  • 1/2 tsp chili powder (more or less to taste)
  • 1 tbsp fresh lime juice (from half a lime)
  • 1 tbsp minced cilantro
  • 2 tbsp scallions, minced
  • 1/2 cup (40 g) cotija cheese, grated
  • 5 lime wedges for serving

  • Directions
    Boil corn in boiling water for 5 minutes, remove from heat. When cool enough to handle, cut corn off the cobb. (makes 4 cups).

    In a large bowl combine mayonnaise, yogurt, chili powder, and lime juice; mix well.Add corn, cilantro, scallions and cheese and toss. Serve with lime wedges.

    Baked Huevos Rancheros with Spicy Tomato Sauce
    c/o Kitchen Bellicious
    4 eggs
    1 can of diced tomatoes
    1 tsp minced garlic
    1/2 tsp salt and pepper each
    1 tsp Mexican adobe powder
    1/2 onion, chopped
    1 TBSP olive oil
    2 TBSP canola oil
    4 tortillas
    1 cup of shredded cheese ( of your choice )

    First prepare the spicy tomato sauce. Heat the olive oil in a medium saucepan and cook the onions and garlic for 5-6 minutes. Add in the can of diced tomatoes, salt, pepper, adobe powder, cumin and oregano. Cover and turn to medium-low. Cook for 10-15 minutes. Set aside.

    Meanwhile, heat the canola oil in a large skillet and lightly fry the tortillas one at a time until slightly brown on each side. Set aside.

    To assemble, place the tortilla in the bottom of each ramekin and push down to make a bowl shape. Place a heaping spoonful of the spicy tomato sauce in the bottom. Next add in some cheese then crack the egg on top. Bake at 375 for 10 minutes. Remove and place remaining shredded cheese on top and a spoonful of the spicy tomato sauce. Return to the oven and turn oven to broil-bake until cheese is melted- 1-2 minutes.

    Strawberry Dumplings
        * 1 qt strawberries, trimmed and thickly sliced (about 4 cups)
        * 2/3 cup sugar
        * 1 cup all-purpose flour
        * 2 teaspoons baking powder
        * 1/4 teaspoon salt
        * 2 tablespoons cold unsalted butter, cut into pieces
        * 2/3 cup whole milk


    Stir together strawberries and sugar in a 4-qt heavy saucepan and let stand, stirring occasionally, until juicy, about 15 minutes. Bring to a boil over medium heat, stirring occasionally.
    Meanwhile, whisk together flour, baking powder, and salt in a bowl. Blend in butter using a pastry blender or your fingertips until mixture resembles coarse meal with some roughly pea-size butter lumps. Stir in milk until just blended, then add mixture to boiling berries and stir once or twice. Tightly cover saucepan and reduce heat to low. Cook, undisturbed, until dumpling looks dry on top, 15 to 18 minutes. Let stand off heat, uncovered, 5 minutes before serving.

    No comments:

    Post a Comment

    Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.