This has been what seems like the longest week in history! I am looking forward to unwinding and having a glass of wine with one of my girls. I want to make something light to nibble on as we try to solve all of life's problems and decided on a corn and black bean salsa.
This is a very tasty and quick recipe that anyone can make. It is so good that I nearly finished a bag of tortillas by myself. I mean, it wasn't full or anything...the bag came half empty. So what I am saying is that it really was not as much as it seems. See...what had happened was...
Anyway, you can use this salsa on tortilla chips, in a taco or atop your favorite fish. You can change it up a little and roast the corn, you may want to add a dash of lime juice, toss in a little avocado or pineapple, or incorporate some cilantro. This bright and colorful dish will definitely make a splash at your next gathering...if you can keep your hands out of the serving dish!
Corn and Black Bean Salsa
2 ears of fresh corn, uncooked
1 small red onion
1 fresh jalapeno, optional
2 tomatoes, seeds removed
2 tbsp fresh parsley, chopped
1 can of whole black beans, rinsed
Kosher salt and pepper, to taste
Blue Corn tortilla chips, preferably
Start by taking off the husk and cleaning the corn, removing the remaining silk. Then, using some parchment paper to catch the stray kernels, take a sharp knife and make downward strokes on the cob to separate the kernels. Add to mixing bowl.
Dice the onion, jalapenos, and tomato and place in bowl with corn. Add chopped parsley and salt and pepper. Rinse black beans and add them to mixture. Combine all ingredients until well mixed. Serve with blue or yellow corn tortilla chips.
All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.
It is a beautiful, hot day in the Queen City and I am returning from a health and wellness fair where I learned that my chakra is off, my head and shoulders are misaligned and I might need some acupuncture for my allergies. Wow! It is amazing what the body tells us and so important for us to take better care of ourselves so we can live healthy, positive lives. Since I can’t fix all of that today, I am going to focus on something I can fix…lunch!
I dashed out this morning without eating any breakfast. So I am starving and having a craving for some quesadillas with mango salsa. Cooking with mangoes reminds me of my best bud, Kevin Pringle, who transitioned last year in July. Kevin made my first mango salsa on a salmon dish he prepared for a girlfriend and I for a Mother’s Day dinner the year before last. And then he was always front and center whenever I made my mango sorbet. I miss my friend. Funny how the smallest things can take you back.
My plan is to stop off at the house, grab some lunch, and head back out to run some errands. But I have a sneaky suspicion I might end up on the couch, under my blanket. Love those lazy Saturdays. Only time will tell…
I use 100% whole wheat flour tortillas from Trader Joe’s. Today, I did not have any avocado or tomatoes so I made a much simpler salsa. You may substitute cucumber instead of avocado as well. Mango salsa is a sweet, tangy, refreshing addition to quesadillas but is also great on fish and tortilla chips. You can make quesadillas with chicken, shrimp or crab.
Mango Salsa
1 large mango
1 large tomato
1 avocado
1 small red onion
1 clove garlic, minced
1/2 c chopped, fresh cilantro
1 tsp salt
2 tbsp fresh lime juice
1 tbsp olive oil
Peel, seed and dice the mango. Dice the tomato, avocado, onion and the garlic. Combine all ingredients. Serve.
Quesadillas
2 boneless, skinless chicken breasts (cooked and diced)
1 small red or yellow onion, sliced
1 green bell pepper, sliced
1 c mushrooms
8 Tortillas
Butter
Shredded 4-Cheese Fiesta Blend
Sour cream, optional
Saute vegetables in medium saucepan; but not overly so (they still should have some crunch). In a separate saucepan, toss in ½ tbsp butter and add tortilla. Cook until lightly brown. Remove tortilla and do the same for the others.
Begin to assemble tortillas starting with cheese, vegetables and then chicken. Add more cheese. Top with a second tortilla and cook until golden. Flip and cook for another minute. Slice quesadillas and top with salsa and/or sour cream. Enjoy.
All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.
