How to Make the Best Esquites With All That Summer Corn
Test cook Erin McMurrer makes Bridget the ultimate Mexican Corn Salad (Esquites).
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Sensational Charred Corn Salad With Salsa Dressing | Vegan and Gluten Free Recipe
Sensational Charred Corn Salad With Salsa Dressing | Vegan and Gluten Free Recipe
It's getting close to winter in Australia, right? And it's gettin' cold and some good old fashion comfort food is calling. Soups, stews, and rich curries bubbled away and created a feeling of warmth in a lot of kitchens and tummies. Salad can be that too. Charred Corn Salad with Salsa Dressing and that extra heat of chilli creates warmth in the tummy too. This dish is a beauty. Picture this….Winter sun, family & mates. On the veranda or around the fire….. A couple of beers, a nice organic red, kombucha, or whatever floats ya boat. Dipping some corn chips into this well-rounded salad.
OMG, I can hear and feel the crunch now. Enjoy this Sensational Charred Corn Salad With Salsa Dressing. Please keep sharing your creations in our Private Facebook Group, I really love seeing the food you're creating.
With love,
Chef xxx
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For the Salad:
Coconut Oil, for frying
5 Corn Cobs, whole
A bunch of Asparagus, grilled and sliced into pieces
2 bunches of Baby Spinach, roughly chopped
1/2 bunch of Coriander, roughly chopped
1 Avocado, cut into bite-size pieces
For the Salsa:
3 Capsicums (green, red, and yellow)
2 Tomatoes, roughly chopped
A handful of Coriander, roughly chopped
100 grams Jalapeno
2 limes, juiced
1 Tbsp Cumin Powder
Salt and Black Pepper, to taste
For serving:
1-2 packets of Corn Chips
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To prepare the salad:
Preheat a pan to medium-high and add coconut oil.
Add the corn cobs and grill until golden brown on all sides.
Set aside to cool down. Remove the corn kernels and set them aside.
Add the asparagus to the same pan and cook for only a minute. Set aside.
Combine the corn kernels and asparagus with spinach, coriander, and avocado.
To prepare the salsa:
Add the ingredients to a food processor and pulse until combined. Don't overmix, the salsa should be chunky.
Pour into a bowl, add some corn chips and serve with the salad.
***
Serves: 6-8
Prep time: 15 mins
Cooking time: 20-35 mins
Freezer-friendly: No
C*, R**, GF, RSF, DF, NF, VEG, V
C* For the salad
R** For the salad
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How to Turn Tofu into Vegan GROUND BEEF!
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Hi Everybody! Here's my smart and easy way to make Vegan Ground Beef from Tofu!
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Olive Garden Chicken Pasta and Salad -- Comfort Food Open Collab -- Southern Country Living
Olive Garden Chicken Pasta and Salad -- Comfort Food Open Collab -- Southern Country Living
Comfort Food Collaboration Jan. 28, 2022:
Marie's video for the open collab is Olive Garden Chicken Pasta and Olive Garden Salad. Both of these recipes turned out very delicious. If you try them you won't be disappointed.
Olive Garden Chicken Pasta
Ingredients:
1.5 lbs boneless chicken breast
16 oz Italian dressing (I used Olive Garden)
¼ cup grated parmesan cheese to add in the crockpot
¼ tsp black pepper
8 oz cream cheese
16 oz Penne pasta cooked with package directions
¼ cup grated parmesan to sprinkle on top
Instructions:
1. Add the chicken breasts to the crockpot.
2. Pour over the Olive Garden Italian dressing and sprinkle over the parmesan cheese and pepper.
3. Place the cream cheese on top.
4. Place the lid on the crockpot. Cook on HIGH for 4 hours or LOW for 5-6 hours.
5. When the cooking time is almost done, start cooking the pasta on the stove top as directed on the package.
6. Shred the chicken with 2 forks.
7. Drain the pasta and add to the chicken and sauce.
8. Stir.
9. Sprinkle over the remaining parmesan cheese.
10. Serve and enjoy!
OLIVE GARDEN SALAD
INGREDIENTS FOR SALAD:
• 12 ounce bag iceberg salad mix
• 2 Roma tomatoes sliced
• 1/4 cup red onion thinly sliced
• 1/2 cup pepperoncini peppers whole
• 1/2 cup black olives
• 3/4 cup croutons
• 1/4 cup parmesan cheese shredded or shaved
For the dressing:
• 1 packet Italian dressing mix
• 3/4 cup olive oil
• 1/3 cup white wine vinegar
• 1/4 cup water
• 1/2 teaspoon sugar
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon mayonnaise
INSTRUCTIONS
1. Place the salad mix, tomatoes, red onion, pepperoncini, olives, croutons and parmesan in a large bowl.
For the dressing
1. Whisk all the ingredients together until smooth.
2. Pour 2/3 cup dressing over the salad. Toss to combine, then serve.
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