Spicy Corn Relish

Ever since I made this for my family to go along with the chicken enchiladas I made it is the only way they will eat their corn.  This is a very tasty recipe that can be served with any number of Mexican inspired dishes!  It is certainly one of my favorite recipes.

Ingredients:

• 2 tbsp olive oil
• 1/2 of a medium onion; chopped
• 1-2 garlic cloves; minced
• 1 tsp white granulated sugar
• 2 tsp chili powder
• 1/2 tsp cumin
• 1 tsp Mexican oregano
• tiny tiny pinch of cinnamon (less than 1/8 of a tsp or it will over power the dish)
• 10 oz of frozen corn kernels
• 1 cup of chicken stock
• 1 lime
• 2-3 tbsp fresh cilantro; chopped

Directions:

• Heat a 9 inch skillet over medium-high heat.  Add the olive oil to the hot pan and then sautè the onion and garlic for about 7 min, until the onions are translucent.
• Add the sugar, chili powder, cumin, oregano and cinnamon and cook until the onions are covered and are sticky. (About 1 min)
• Add the chicken stock and the corn and continue to cook on medium-high heat until the liquid is reduced out.  
• Add the juice of one lime and fresh cilantro.  

Serve this side hot or cold next to your favorite Mexican inspired meal! 

Cilantro Lime Rice

This recipe uses the tricks that Chipotle uses to season their rice.  I use brown rice in place of their long grained white rice because the health benefits to brown rice are amazing.  Feel free to use any rice you like. This rice goes great next to any Mexican inspired meal!


Ingredients:

• 1 tbsp vegetable oil
• 1 whole grain brown rice
• 1 lime
• 2 1/2 cup water
• 2-3 tbsp fresh cilantro; chopped

Directions:

• In a two court sauce pan heat the oil over medium-high heat.  
• Add the rice and the juice of one lime and sautè for 2-3 min.
• Add the water and bring to a boil.
• Once it is at a rolling boil reduce the heat to low, cover and simmer rice for 30 min or until all the liquid is absorbed.
• Add the fresh cilantro and give it a good mix.  Serve as a side with any Mexican dish.  

*This makes about 4 servings of rice.

Twice Baked Potatoes

These yummy piles of starch, cheese and bacon I brought to a family function.  The entire 9x13 dish was gobbled so I assume they were enjoyed.  I tried to make them semi healthy by replacing the cream (heavy, sour or whatever one uses typically in potato) with plain yogurt.  To boost the flavor I added some red onion and a hint of horseradish and the result was somewhere in the middle of  "indulgent side dish" and "it's not terrible for you".

Twice Baked Potato

Ingredients:

• 7-10 small to medium baking potatoes
• 1/2 bacon; cooked and chopped
• 1/4 cup extra sharp cheddar cheese; shredded
• 1/2 of a medium red onion; chopped
• 1 6oz container of plain yogurt
• 1-2 tablespoons horseradish (to your taste level)
• 2 table spoons olive oil
• salt & pepper to taste

Directions:

• Preheat the oven to 375 degrees F.
• Scrub your potatoes with a vegetable brush.  Slice each potato in half along the length and place face down on a large baking sheet.  Poke each potato 2 or 3 times with a fork and drizzle them with the olive oil.  Coat the skins in salt & pepper to taste.
• Bake the potatoes 45 -55 min and then remove from oven and allow to cool enough to handle.
• Scoop out the potatoes from their skins and place in a medium mixing bowl. (Leave just enough potato on the skin to keep the skin sturdy.)
• Mix the horseradish into the cup of yogurt until well blended and then mix the horseradish yogurt into the potato bowl.  Fold in the red onion.  Salt & pepper the potatoes to taste.
• Scoop the potato mixture back into their skins and cover the tops with the sharp cheddar and bacon.
• An hour before you want them served preheat the oven to 375 degrees and bake them for 45 min or until the cheese is melted and slightly browned. (I know the ones in my picture aren't browned at all but I had to remove them a little early so I could finish baking them off at the actual party!)