Category Archives: Southwest

Aw Shucks Southwestern Pasta Salad

Posted by Sherry in Pasta Dishes, Salads, Southwest and tagged with , ,

If ever there was a recipe that is not sacrosanct in terms of ingredients, this would be the one.

You can add, subtract, change the amounts, just about do whatever you want, to make it fit your tastes.

That’s the beauty of pasta. It adapts. It has the ability to serve as the foundation of so many other tastes, and blend them beautifully.

This is but one version you might try. Quite frankly, it was what I had on hand at the time.

The dressing, however, can be used as a standard upon which to choose the veggies you wish.

INGREDIENTS:

  • 2/3 of a box of pasta of whatever shape you prefer.
  • 2 cups chopped celery
  • 1/2 c chopped scallions
  • 2/3 c chopped cherry tomatoes (or romas)
  • 1 c corn (frozen if fine)
  • 1/2 c Pico de Gallo (home-made preferred but commercial if you desire)
  • 2 tbsp Mexican spices (taco seasoning–homemade or commercial)
  • 2/3 c vinaigrette (using either lime juice or lemon as the acidic instead of vinegar)
  • 1/4 c mayonnaise
  • 1 tsp hot pepper flakes

INSTRUCTIONS:

  1. Cook the pasta al dente and then cool until no more than warm.
  2. Add the veggies of you choice or those above.
  3. Add the mayo to the vinaigrette and whisk until smooth.
  4. Add the spices to the vinaigrette and stir until mixed.
  5. Place the pepper flakes on a cutting board and run a knife over several times until it is minced. Add to the vinaigrette.
  6. Pour over the salad, and mix.

Serves: 6

NOTE: You may wish to consider beans of any type, rinse before adding. Broccoli flowerets, cauliflower, lima beans, green beans, radishes, carrots, the list is pretty much endless. You might substitute a finely minced jalapeño or other fresh hot chile for the pepper flakes. Consider a pickled hot pepper. Note also that the addition of shrimp, seasoned ground beef, chicken, ham, etc., would make this a complete meal.

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Corn Casserole Taken Up a Notch

Posted by Sherry in Casseroles, Corn, Mexican, Southwest, Vegetable Dishes and tagged with , , , , ,

I was not familiar with corn casseroles. They were not on the menu of any of my relatives in my youth.

But. I do love corn. So I went on a quest to find the perfect recipe.

And I sort of found it, since I liked the idea of cornmeal in it. That seemed sensible. But JiffyMix? I don’t like boxes and ingredients I can’t pronounce.

So, I pondered and added and subtracted, and I stomped my foot about three times, and finally came up with this combo of other recipes and an idea or two of my own.

And I do think that it came out darn well.

And I hope you agree.

So try it.

INGREDIENTS:

  • 1 15oz can regular corn, drained (or equivalent fresh or frozen)
  • 1 15 oz can creamed corn
  • 1/2 c diced onion
  • 1/2 c diced green pepper
  • 1 jalapeño diced (remove seeds if you don’t like heat)
  • 1/2 cup roasted red pepper, chopped
  • 2/3 c sour cream
  • 2/3 c cream
  • 2 eggs whisked
  • 1/2 stick butter melted
  • 1/2 c flour
  • 1/2 c cornmeal
  • 2 tsp baking powder
  • 3 Tbsp sugar
  • 1 tsp pepper
  • salt to taste
  • 2 cups shredded cheese ( I used sharp cheddar)

INSTRUCTIONS:

  1. Pre-heat oven to 350°.
  2. In a skillet, saute the onions, green pepper and jalapeño until softened. Set aside
  3. In a large bowl put the corn, the cream, sour cream and melted butter. Be careful that it’s not too hot and then add the eggs. Add the roasted red peppers.
  4. In a separate bowl add the dry ingredients and whisk.
  5. Add the sautéed veggies and then the dry ingredients to the corn mixture.
  6. Add the cheese, and stir until just mixed.
  7. Turn into an oiled casserole and cook for 45 minutes or until bubbly and browning slightly. Remove and let sit for 15 before serving.

Serves: 6 at least.

 

Roasted Garlic Cilantro Jalapeno Hummus

Posted by Sherry in Appetizers, Regional US, Southwest and tagged with , , ,

I first discovered hummus when I lived in Detroit and lunched regularly in GreekTown. Ahh, what a delightful appetizer!

When I joined Justapinch, this is the first recipe I tried. Middle East, meet South West!

Mostly I loved the recipe, (which is why it’s included here) but I found it a bit bland and not very hot. (my jalepeño might have been a rare mild one). Other than that,  it was great.

I’m not sure why tahini, which is standard for hummus was not included. I sure think it would have no negative effect if you want to add it. So my only addition would be to make sure it gets a bit more heat from the chili (maybe a bit of chipotle?) and you can never have too much garlic!

Hope you enjoy it. Compliments of Jodie Scales at Justapinch.

INGREDIENTS:

  • 2 cans garbanzo beans
  • 1 head of garlic, roasted
  • 1/4 c olive oil
  • 1 lg (or more) jalepeños, finely chopped
  • 1/4 tsp salt (Kosher or sea)
  • 1/4 bunch of cilantro chopped
  • 1/2 TBSP lemon juice (I would use more)
  • 1/4 c tahini if you wish

INSTRUCTIONS:

  1. Cut off the top of the garlic bulb and place in a small piece of foil. Drizzle with olive oil. Place in a 375° oven for 35-40 minutes. Open and let cool.
  2. Place all the rest into a food processor and blend until fairly smooth. Squeeze out the garlic into the bowl, and add the rough cut cilantro and pulse until mixed.
  3. Serve with raw veggies or pita bread, or taco chips (unsalted).
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