CORN AND RED PEPPER MEDLEY
This is a very quick side dish that pairs well with grilled foods. It's very colorful and easy to make. (I wish my camera was not broken so I could show you how pretty it is!) It comes from Light & Tasty magazine.
Provided by MsBindy
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil and cook the corn for about 2 minutes.
- Add the red peppers, onions, and garlic, and saute for 4-6 minutes.
- Stir in the parsley, chili powder, salt and pepper and cook for another minute or two.
CORN 'N' RED PEPPER MEDLEY
This fresh-tasting side dish is a fun treatment for corn. It's colorful, comes together quickly on the stovetop and goes well with just about any main course, particularly grilled items.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.
Nutrition Facts : Calories 130 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
CORNBREAD W. BASIL, ROASTED RED PEPPERS, MONTEREY JACK CHEESE
Make and share this Cornbread W. Basil, Roasted Red Peppers, Monterey Jack Cheese recipe from Food.com.
Provided by yooper
Categories Quick Breads
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400.
- Butter 9x9x2-inch baking pan.
- Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat.
- Add onion and saute until tender, about 10 minutes.
- Cool.
- Mix cornmeal and next 5 ingredients in large bowl.
- Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal.
- Whisk buttermilk and eggs in medium bowl to blend.
- Add buttermilk mixture to dry ingredients and stir until blended.
- Mix in cheese, corn, red peppers, basil and onion.
- Transfer to prepared pan.
- Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes.
- Cool 20 minutes in pan on rack.
- Cut corn bread into squares.
Nutrition Facts : Calories 364.8, Fat 17.3, SaturatedFat 9.9, Cholesterol 104.4, Sodium 777.4, Carbohydrate 42.5, Fiber 2.8, Sugar 7.8, Protein 11.6
CORN BREAD WITH BASIL, ROASTED RED PEPPERS AND MONTEREY JACK CHEESE
Steps:
- Preheat oven to 400°F. Butter 9x9x2-inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and sauté until tender, about 10 minutes. Cool.
- Mix cornmeal and next 5 ingredients in large bowl. Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil and onion. Transfer to prepared pan.
- Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes in pan on rack. (Can be prepared 8 hours ahead. Cool completely. Cover loosely with foil and let stand at room temperature. If desired, rewarm in 350°F oven about 10 minutes.)
- Cut corn bread into squares.
CORN. PEPPER. MONTERY JACK RAVIOLI WITH TOMATO CORIANDER SAUCE
Steps:
- Make the filling in a heavy skillet cook the onion in the butter over moderately low heat, stirring intil it is softened add the corn and cook the mixture stirring for 2 minutes or until the corn is tender. Stir in the chilies the bell pepper and the cumin and cook the mixture stirring for 2 minutes. Transfer the mixture to a bowl and let it cool completely. Stir in the monterey jack ans salt to taste and chill the filling covered for 1 hour or until it is cold. Make the sauce. In a heavy skillet cook the garlic in the butter over moderately low heat stirring for 1 minute add the tomatoes and boil the mixture stirring for 10 minutes or until it is thick. Stir in the lime juice the coriander and salt and pepper to taste and keep the sauce warm, covered while preparing the ravioli. Prepare the won ton ravioli. Spoon some of the sauce onto each of 8 plates, arrange 3 ravioli on each plate and garnish each serving with a coriander sprig.
SOUTHWESTERN CORN AND PEPPERS
Make and share this Southwestern Corn and Peppers recipe from Food.com.
Provided by Beth A.
Categories Corn
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 2-quart microwave-safe casserole dish, combine corn, bell pepper, onion and butter.
- Cover and microwave on high until bell pepper is crisp-tender (5-7 minutes), stirring once.
- Stir in cumin, salt and ground pepper. Cover and let stand 5 minutes before serving.
Nutrition Facts : Calories 150.9, Fat 3.9, SaturatedFat 2, Cholesterol 7.6, Sodium 317.7, Carbohydrate 29.7, Fiber 3.4, Sugar 2.1, Protein 4.2
MONTEREY JACK, CORN AND ROASTED RED PEPPER RISOTTO
Make and share this Monterey Jack, Corn and Roasted Red Pepper Risotto recipe from Food.com.
Provided by Dallas Chef WOut Ti
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the water and broth in a medium saucepan bringing to a simmer (not full boil). Keep warm over low heat.
- Heat oil in a large saucepan over medium high heat. Add rice, cumin and coriander and garlic, sauté one minute. Stri in 1/2 cup broth and cook until liquid is nearly absorbed, stirring constantly. Do this until done (about 20 minutes). Stir in onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes until thoroughly heated.
Nutrition Facts : Calories 442.3, Fat 10.5, SaturatedFat 4.7, Cholesterol 18.9, Sodium 494.7, Carbohydrate 78.1, Fiber 6.4, Sugar 0.7, Protein 14.4
CORN PEPPER AND MONTEREY JACK RAVIOLI
Steps:
- Make the filling: In a heavy skillet cook the onion in the butter over moderately low heat, stirring, until it is softened, add the corn, and cook the mixture, stirring, for 2 minutes, or until the corn is tender. Stir in the chilies, the bell pepper, and the cumin and cook the mixture, stirring, for 2 minutes. Transfer the mixture to a bowl and let it cool completely. Stir in the Monterey Jack and salt to taste and chill the filling, covered, for 1 hour, or until it is cold. To make Won Ton Ravioli: Put 1 won ton wrapper on a lightly floured surface, mound 1 tablespoon of the filling in the center of the wrapper, and brush the edges with water. Put a second wrapper over the first, pressing down around the filling to force out the air, seal the edges well, and trim the excess dough around the filling with a decorative cutter or sharp knife. Make won ton ravioli with the remaining wrappers and filling in the same manner, transferring them as they are formed to a dry kitchen towel, and turn them occasionally to let them dry slightly. Bring a kettle of boiling salted water to a gentle boil and in it cook the ravioli in batches for 2 minutes, or until they rise to the surface and are tender. (Do not let the water boil vigorously once the ravioli have been added). Transfer the ravioli as they are cooked with a slotted spoon to a dry kitchen towel or paper towels to drain and keep them warm. To make the sauce: In a heavy skillet cook the garlic in the butter over moderately low heat, stirring, for 1 minute, add the tomatoes, and boil the mixture, stirring, for 10 minutes, or until it is thick. Stir in the lime juice, the coriander, and salt and pepper to taste and keep the sauce warm, covered, while preparing the ravioli.
CORN CHOWDER WITH CHILIES AND MONTEREY JACK
This chowder is best made with fresh corn on the cob, but if fresh corn is out of season and you are desperate for corn chowder, you may substitute frozen corn that has been thawed. To aleviate the problem altogether, make an extra batch or two at the height of corn season, and freeze to enjoy in the dead of winter when fresh corn is but a distant memory.
Provided by Stinkerbell
Categories Chowders
Time 1h5m
Yield 2 Quarts
Number Of Ingredients 15
Steps:
- Cut the corn kernels from the cobs with a sharp knife, capturing as much of the juice as you can.
- Reserve 3/4 cup of the corn kernels and puree the rest with the heavy cream in a food processor or blender.
- Reserve until needed.
- Cook the bacon in a soup pot over medium heat until crisp, about 8 minutes.
- Add the onion, pepper, celery and garlic.
- Cover and reduce heat to low.
- cook, stirring occasionally, until the vegetables are tender, about 8 to 10 minutes.
- Add the broth, potato and tomatoes, including their juices.
- Bring the soup to a simmer and cook, covered, until the potatoes are tender, about 15 minutes.
- Skim any fat from the surface of the soup and discard.
- Add the pureed corn and cream, the reserved corn kernels, the chiles and the cheese.
- Warm the soup and season with salt, pepper and tabasco to taste.
Nutrition Facts : Calories 1678.3, Fat 75.1, SaturatedFat 41.5, Cholesterol 218.8, Sodium 6250.6, Carbohydrate 216.5, Fiber 29.1, Sugar 19.2, Protein 61.5
CORN, RED PEPPER AND MONTEREY JACK SALAD
Make and share this Corn, Red Pepper and Monterey Jack Salad recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine corn, celery, pepper and cheese. Add dressing and toss to coat.
- Stir in parsley before serving.
Nutrition Facts : Calories 213, Fat 13.6, SaturatedFat 5.3, Cholesterol 18.9, Sodium 136.2, Carbohydrate 17.7, Fiber 2.5, Sugar 4.8, Protein 8.1
CORN BREAD WITH BASIL, ROASTED RED PEPPERS AND JACK CHEESE
The ultimate corn bread. A Navajo classic gets gussied up with chilies, jalapeno pepper jack cheese and roasted red peppers. From Bon Appetit magazine Nov 1997.
Provided by Bren in LR
Categories Breads
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Butter 9x9x2-inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
- Mix cornmeal and next 5 ingredients in large bowl. Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil and onion. Transfer to prepared pan.
- Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes in pan on rack. (Can be prepared 8 hours ahead. Cool completely. Cover loosely with foil and let stand at room temperature. If desired, rewarm in 350 degree F oven 10 minutes.).
- Cut corn bread into squares.
Nutrition Facts : Calories 340, Fat 18.4, SaturatedFat 10.9, Cholesterol 107.5, Sodium 750.6, Carbohydrate 34, Fiber 1.8, Sugar 8.5, Protein 11.8
POBLANO CHILES STUFFED WITH CORN AND MONTEREY JACK CHEESE
You can stuff anything into a poblano chile and fry it, and it will taste good. Serve this rendition with sour cream as a side dish or as a vegetarian main dish. Recipe copyright 2012 by Eugenia Bone.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 1h25m
Number Of Ingredients 14
Steps:
- Whisk flour, baking powder, salt, and beer in a bowl. Refrigerate batter 1 hour (it will puff while chilling).
- Place chiles directly over the flame of gas-stove burners on high heat. Roast, turning with tongs, until skins are charred and blistered. (Alternatively, broil chiles on a baking sheet, turning often, until skin is charred, taking care not to overcook. Otherwise, they will be difficult to peel, and flesh may be too soft to stuff.) When chiles are cool enough to handle, slip skins off.
- Leaving stem intact, cut a slit into the side of each chile. Remove seedpod, then insert a stick of cheese.
- Heat butter in a skillet over medium heat. Add onion and garlic; saute until onions are translucent, about 5 minutes. Add corn; saute until tender, about 5 minutes. Season with salt and pepper. Spoon 1/4 cup of corn mixture into each chile, and close up with a toothpick.
- Heat 1 inch oil in a large nonstick skillet over medium heat until hot. Dip chiles in batter, and fry in batches (do not crowd skillet) until golden, about 1 minute per side. Drain on paper towels. Serve with sour cream and lime wedges.
BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD
I just started adding my favorite things to basic cornbread and I came up with something great!
Provided by Stephanie
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
- Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
- Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
- Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.
- Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 35.5 g, Cholesterol 85.7 mg, Fat 15.4 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 8.5 g, Sodium 623.7 mg, Sugar 7.2 g
JALAPEñO-MONTEREY JACK GRITS
Categories Cheese Breakfast Brunch Side Quick & Easy Bell Pepper Jalapeño Monterey Jack Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy medium skillet over medium-high heat. Add both peppers, jalapeño, and garlic; sauté until peppers are tender, about 5 minutes. Bring stock and cream to boil in heavy large saucepan. Add grits in thin stream, whisking constantly. Whisk until grits are cooked and mixture thickens, about 6 minutes. Add sautéed pepper mixture and cheese; stir until cheese melts. Season with salt and pepper.
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