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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Mexican Style Corn On The Cob

Mexican Style Grilled Corn On The Cob

Taco

 

Leftover Homemade Chili dressed up on a corn tortilla. My Homemade Chili is infused with Ancho Chilies, adding a real smokey flavor to the dish. Add fresh grape tomatoes, diced red onion, cilantro, Queso fresco, and lime. Reinventing leftovers into a completely new meal.

Alongside I served Mexican Style Corn On The Cob, grilled in their husks, smothered with a chili lime butter, and top with Queso Fresco.

Link for Homemade Chili is at the bottom of this post.

Equipment: indoor grill pan
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Total Time: 15-17 minutes

Ingredients: For Chili Lime Butter
1 stick (1/4 pound ) softened unsalted butter
2 teaspoons chili powder
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 lime, zested
6 ears fresh corn, unhusked
1 cup of Queso Fresco, crumbles
1 lime cut into wedges

Directions: For Chili Lime Butter
Mix butter, chili powder, Kosher salt, black pepper,  and lime zest in a bowl set aside.

Directions:
Prepare indoor grill for medium-high heat.  Gently pull back husks from each cob, leaving them attached at the bottom of the cob. Remove corn silks from the cobs, (do not worry if a few still cling to the corn cobs). Season by rubbing the cobs with the *compound butter. Pull the husks back into place, (they may be a little loose, but that’s fine. Next, grill the corn, turning frequently, until the husks are charred, and corn is tender about 10-12 minutes.

To Serve:
Pull back the husks, sprinkle crumbled Queso Fresco over the corn and lime wedges. Enjoy!

*Compound butter: Butter that has been mixed with fresh garlic, spices, and or fresh herbs.

Homemade Chili

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Cilantro-Lime Brown Rice With Black Beans

Let's Dish

An Easy

Side Dish

That’s

Gluten Free!

Cilantro-Lime

Brown

Rice With Black

Beans

 

 

Cilantro-Lime Brown Rice With Black Beans

I’m using a boil-in-a-bag quick-cooking brown rice for my Cilantro-Lime Brown Rice With Black Beans. Truth be told, I wasn’t sure about the taste of a quick cooking brown rice. The flavor of the rice is slightly nutty, really delicious. Today you can find a variety of really great products available at your local grocery store. I’m okay with the grocery store working as my “acting” sous chef.  It definitely allows for more TV time.

 

Cilanto-Lime Brown Rice With Black Beans

Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time 20 minutes
Yields: 6 servings
Equipment: 3-quart saucepot, large serving bowl, chef’s knife

Ingredients:
2 bags of boil-in-a-bag brown rice (or white rice if you prefer)
1 15-ounce can of low sodium black beans, rinsed and drained
1 teaspoon of Kosher salt
1/2  teaspoon of freshly cracked black pepper
1/4 cup of chopped cilantro leaves
2 tablespoons of lime zest
1/4 cup of sliced green onions

Directions:
Boil the rice according to the directions on the back of the box. Let the excess water in the “cooking bags” drain completely before transferring the rice to a large mixing bowl. Add the drained and rinsed black beans, lime zest, chopped cilantro leaves, sliced green onions, Kosher salt, and black pepper. Finally, toss all the ingredients together.

Serve my Cilantro-Lime Brown Rice With Black Beans warm or at room temperature.

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Brown And Wild Rice Medley

2016-07-08 14.37.09

Taking help from your local grocery store is not something you should ever feel guilty about. For weeknight meals, I’ll use the grocery store as my sous chef.  I take advantage of what I call “short cuts”. There’s nothing better than adding a few great ingredients to quick-cooking rice to make it into something special. This is my Brown And Wild Rice Medley.

I found, “Minute Rice” has come out with a brown and wild rice variety, in cups. Basically, the rice is ready to serve in sealed cups.

For this dish, I’m using a store-bought fresh Cantina-style salsa. I absolutely love this variety of salsa so it’s a staple in my house. This is a side dish that pairs well with chicken, pork, or fish.

2016-07-08 14.37.09

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yields: 4 servings
Equipment: 12-inch sauté pan, serving bowl, chef’s knife

Ingredients:
1 tablespoon of olive oil
2 4.4-ounce cups of ready-to-serve Brown and Wild Rice
1 15-ounce can of black beans, reduced sodium, drained and rinsed
1 11-ounce can of shoepeg corn, drained and rinsed
1 plum tomato, seeded and finely diced
1/2 a green bell pepper, finely diced
1/2 a white Spanish onion, diced
1 teaspoon of  Kosher salt
1/2 teaspoon of fresh ground black pepper
2 tablespoons of fresh Cantina-style salsa (14-ounce container available in most produce departments)
2 tablespoons of chopped cilantro leaves

Directions:
Start by cooking the Minute Brown and Wild Rice. Pull or cut the film to remove from cup. Place the cup in the microwave and heat on high for 1 1/2 minutes (cooking time for 2 cups). Important: remove cups carefully from the microwave taking hold of cup from the side using an oven mitt or potholder.

Prep the vegetables, drain and rinse the black beans and shoepeg corn, and chop the cilantro.

In a sauté pan over medium heat, add the olive oil, diced onions, and green peppers. Sprinkle with the Kosher salt and fresh ground black pepper, stir through. Once they’ve started softening, about 3 to 5 minutes, add the cooked ready-to-serve Brown and Wild rice and stir. Next, add the drained and rinsed, shoepeg corn and black beans. Continue stirring and let the black beans and shoepeg corn warm through another 2 to 3 minutes. Add the salsa stir to combine. Remove the pan from the heat, add in the chopped cilantro.

Serve my Brown And Wild Rice Medley warm or at room temperature.

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