Thanks to those who contributed their favoritie recipe to take to a BBQ! Be sure to check them out if you haven't logged in to the blog yet! Yum! If you still want to contribute a favorite BBQ recipe that would be awesome!
Moving on....next I'd like you to dig through your favorite recipes and contribute something you cook when it's hot outside! Soup, maybe? Chicken salad? Something that doesn't require heating up the kitchen! Happy cooking!
Let's make this an awesome week here at WCC!!
Tricia
Wednesday, July 6, 2011
Friday, July 1, 2011
southwestern potato salad
Ingredients:
1 (7 ounce can) chipotle chiles
2 pds small potatoes
1 1/2 cups corn kernels, fresh from the ear if possible
1/2 cup chopped celery
1/2 cup finely chopped red onion
1/2 cup finely chopped red bell pepper
1/4 cup chopped fresh cilantro
1 can, (15 ounce) black beans, rinsed and drained
1 jalapeno pepper, seeded, finely chopped
1/4 cup lime juice
3 tablespoons canola oil
3/4 teaspoon salt
1/4 teaspoon pepper
prep:
1. remove i chipotle chile from can. chop chile to measure 2 teaspoons. reserve remaining chiles and sauce for another use.
2. place potatoes in a saucepan, cover with water. Bring to a boil. reduce heat, simmer 10 minutes or until tender. drain and cool. cut potatoes into 1/4 inch cubes. place in large bowl.
3. heat a large nonstick skillet coated with cooking spray over medium heat. Add corn, saute 5 minutes or until lightly browned. add corn, celery, onion, red pepper,cilantro,beans and jalapeno pepper to potatoes. toss gently.
4. combine 2 teaspoons chopped chipotle chile, lime juice,oil, salt,pepper, stirring with a whisk. Drizzle over potato mixture and toss gently. cover and chill 1-24 hours
1 (7 ounce can) chipotle chiles
2 pds small potatoes
1 1/2 cups corn kernels, fresh from the ear if possible
1/2 cup chopped celery
1/2 cup finely chopped red onion
1/2 cup finely chopped red bell pepper
1/4 cup chopped fresh cilantro
1 can, (15 ounce) black beans, rinsed and drained
1 jalapeno pepper, seeded, finely chopped
1/4 cup lime juice
3 tablespoons canola oil
3/4 teaspoon salt
1/4 teaspoon pepper
prep:
1. remove i chipotle chile from can. chop chile to measure 2 teaspoons. reserve remaining chiles and sauce for another use.
2. place potatoes in a saucepan, cover with water. Bring to a boil. reduce heat, simmer 10 minutes or until tender. drain and cool. cut potatoes into 1/4 inch cubes. place in large bowl.
3. heat a large nonstick skillet coated with cooking spray over medium heat. Add corn, saute 5 minutes or until lightly browned. add corn, celery, onion, red pepper,cilantro,beans and jalapeno pepper to potatoes. toss gently.
4. combine 2 teaspoons chopped chipotle chile, lime juice,oil, salt,pepper, stirring with a whisk. Drizzle over potato mixture and toss gently. cover and chill 1-24 hours
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