Recently, I came across a tasty sounding recipe that was in The New York Times newspaper. The recipe, Grilled Chicken with Tomatoes and Corn, is from Ali Slagle. If you enjoy Jersey tomatoes, this recipe utilizes them along with fresh corn, boneless chicken thighs, extra-virgin olive oil, chili powder, kosher salt, red onion and fresh oregano leaves. The recipe comes together in 30 minutes.
This recipe calls for uncooked corn kernels. After reading other readers comments, I decided to blanch my corn for a mere minute. I also used boneless, skinless, chicken breasts in lieu of thighs and seasoned them about an hour ahead of cooking. One suggestion from the comments I decided to follow was to do a quick pickle of the sliced red onions.
I enjoy preparing recipes that appear in Southern Living Magazine. The recipes are well tested, a diverse offering and turn out well when I prepared. One such recipe that I tore from their magazine appeared in the May 2021 issue, Seared Steak-and-Field Pea Salad. This is a wonderful one pan meal. I was unsure as to what field peas were, but discovered it could be a bean. Field peas include speckled butter beans, crowders, pink-eyed peas, butter beans and lady cream peas. This clarifies what I was seeing in the image from the magazine.
For this recipe you’ll need brown sugar, white balsamic or white wine vinegar, olive oil, flank steak, field peas, kosher salt, fresh corn, orange and red bell peppers, black pepper, fresh chives and flaky sea salt. Although this recipe calls for flank steak, I thought I would try flat iron steak which was on sale last week at my local ShopRite.
For Valentine’s Day I prepared a heart healthy meal for my husband and I. From the January 2022 issue of “Charleston Magazine,” there was a delicious recipe for Warm Lentil, Roasted Carrot & Herb Salad from chef Cynthia Groseclose. Ms. Groseclose is a plant-based chef and owner of Plant Pâstissiére in Charleston, SC.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.