Papparadelle with Corn...or Summer's Last Hurrah

This is a pretty one! Can't say it was too much like the recipe since the recipe was more of an inspiration. The thing I made is good, so next summer I'll plan to try the original since that may be even better.
Papparadelle...no...just used the pasta I had. Our Sendik's didn't have the correct shape, so I'll have to look for it at the Italian grocery store, Glorioso's.
Fresh corn....no...I was too late in the season for it so I used frozen. I cringe typing that since that's probably worse than the pasta substitution.
White wine....no...just increased the broth.
Fresh basil...no...it was cold and windy and I just couldn't go grab some off my remaining plants, so I used dried.
Green onions...no....sauteed a bit of white onion at the start of the recipe.
5 T butter...no...a T or so of olive oil.
My version of this was good, so we'll see how we like the original in the future!


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Fiesta Taco Lasagna

Is it a dip or is it a main dish?
It's hard to tell when eating this....it's just a bit too good.

My friend, Meghan, made this when we were visiting her. The only changes I have made is that I use ground turkey and cut back a tiny bit on the Monterey Jack cheese by instead using 1 c. or so of cheddar. Oh, and I used about 8 oz frozen corn instead of the can of corn. I think that's it...it's good.

YUM!

Corn Chipotle Soup

This recipe is from the Flying Star restaurants in Albuquerque. I think that this recipe was in Bon Appetit years ago...maybe even when the restaurants were called the Double Rainbow (I think that was the name). Anyway, Flying Star restaurants are just one more reason it would be the best to live in Albuquerque (OK, so my list of reasons to live there is so long I don't think I need to to even add anymore).

I have to admit, I have never had this particular soup at the restaurant, but I have never had anything less than an excellent meal there. Whenever we visit New Mexico, we need to go to Flying Star multiple times to get our fix to last us until the next visit. Good thing our friend Carol, an Albuquerque resident likes it too!

OK...back to the soup.
2 T. butter
Melt that in the pan and add:
1 large red bell pepper, chopped
1 onion, diced
3 garlic cloves, minced

When these ingredients start to soften add:
14.5 oz can diced tomatoes
2 c. water
2 T. chipotles in adobo
2-14 3/4 oz cans creamed corn
16 oz. package of frozen corn
1 c. skim milk I guess that the original recipe had cream)
1 t. oregano

The spiciness of the soup can be varied on the amount of chipotles put in it and somewhat on the spiciness of each can. You may want to go light on the chipotles and let each person add their own amount. I buy the cans of chiles when I am at the Mexican grocery store in town, El Rey. Even the small can is a lot, so I will whir the contents of the can in the blender and freeze that in small amounts (like Elizabeth's pesto). Then, I can use small bits to flavor enchilada, chili, or burritos.

Classic Summer Meal

In celebration of my son's 17th birthday, I put together a classic summer meal, barbecued chicken, potato salad and corn on the cob. I have never been good at making potato salad, it is often mushy or flavorless, but this time, I made a winner!

I had several pounds of red fingerling potatoes from my CSA box, so I set to work.

Here's the recipe...

4 pounds baby red potatoes
2 stalks celery, chopped
1/2-1 onion, chopped
1 1/4 cup mayonnaise
1/3 cup dijon style mustard
2 T white or red wine vinegar
salt and pepper

Boil potatoes, cut into chunks and allow to cool.  While potatoes are still slightly warm, add onion and celery, mix together rest of ingredients to make sauce. Pour sauce over the potatoes and mix. Refrigerate until cold.

I served the salad with barbecued chicken from Tyler Florence and oven roasted corn. To make oven roasted corn, place corn in husks in a preheated 350°F oven for about 30 minutes, until husks start to brown...fantastic!