No. 1 : Quick Recipe
Grilled Corn and Chile Casserole
- 3 Cups Grilled Corn, (about 2 -3 ears of shucked corn)
- 3 Roasted Poblano or Hatch Chiles, chopped
- 2 Cups Shredded Monterey Jack Cheese, divided
- ¼ Cup Shredded Parmesan Cheese
- ¼ Cup Olive Oil Mayonnaise
- ¼ Cup Nonfat Plain Greek Yogurt
- Fresh Veggies for Dipping if desired
Preheat the oven to 350F Spray a pie pan or similar flat dish with olive oil and set aside.
Add the corn, chilies, 1 ½ Cup of Monterey Jack, Parmesan, Mayo and Yogurt into a bowl and stir to combine. Spoon into the prepared dish and sprinkle the remaining Monterey Jack on the top. Bake for about 30 minutes or until cheese is bubbly and golden. Serve with fresh veggies for dipping.
No. 2 : Kitchen SCOOP
To roast the chiles, Cut the top off, slice them down the side and remove the seeds. Lay them flat on a sheet pan that has been lined with aluminum foil. Turn the oven to broil and broil the peppers until they are blacked. Make a package of the chilies with the aluminum foil and set aside until the chilies are cool enough to handle. Slide the skins off the chilies.
No. 3 : Clever Idea
This is a recipe made for innovation! Try stuffing the cheese goodness into small sweet peppers, sliding into the oven at 350F and cooking for about 15 minutes or until melted and gooey! Make a stuffed potato by scooping out a baked Yukon gold and setting the insides aside. Over-stuff the shells and bake for about 20 minutes. You’ll love this new twist on twice baked!
No. 4 : Cheers
Firesteed Pinot Gris
Willamette Valley Oregon
Wine for Mildly Spicy Green Chilies? A Pinot Gris from the Pacific Northwest is sure to be the perfect pair. Crisp but extremely fruit forward, this grape is the same as Pinot Grigio, just made in a softer style. You’ll enjoy flavors of apples and pears along with just a hint of spice. Firesteed is a wonderful wine brand to discover for when you are looking for quality, delicious wine at an affordable price.
No. 1 : Quick Recipe
Creamy Red Lentil Soup
- 3 TB Olive Oil
- 1 Sweet Onion, chopped
- 1 Tsp Grated Ginger
- 2 Cloves Garlic, grated
- 2 Medium Zucchini, chopped
- 2 Sweet Potatoes, chopped
- 2 Parsnips, chopped
- 1 Tsp Garam Masala
- 1 Tsp Turmeric
- ½ Tsp Black Pepper
- ½ Tsp Chili Powder
- ¼ Tsp Cinnamon
- ¼ Tsp Cayenne Pepper
- 1 Tsp Sea Salt
- 8 Cups Vegetable Stock
- 2 Tsp Apple Cider Vinegar
- 1 Cup Red Lentils
- ¼ Cup Nonfat Greek Yogurt
- 1 Chopped Parsnip tossed with
- Garam Masala
Sauté the onion in the oil until soft, about 5 or 6 minutes. Add the garlic and ginger and cook and stir until aromatic, about one minute. Add the additional vegetables and sauté for 5 minutes. Add the spices, sautéing for an additional minute. Add the broth, vinegar and lentils, stirring well to combine.
Allow the soup to come to a boil, then turn down the heat and simmer for about 20 minutes (or until the lentils and veggies are completely softened). Puree using an immersion blender. Garnish with a dollop of yogurt and a sprinkle of parsnips.