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Post by bonnie on Jan 16, 2008 14:18:41 GMT -5
Baked Sweet Potato Fries from Paula's Party with Paula Deen
House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder
Olive Oil, for tossing 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife Oil 1 tablespoon House Seasoning 1/2 teaspoon paprika
For the House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.
Preheat oven to 450 degrees F.
Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.
Yield: 3 to 5 servings.
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Post by goodcookin on Jan 17, 2008 13:02:27 GMT -5
Caramel Macadamia Rice Crispie Treats
4 cups puffed-rice cereal, such as Rice Krispies 1 cup salted, roasted macadamia nuts, coarsely chopped 1 1/3 cup sugar 1/2 cup heavy cream 2 tablespoons unsalted butter 2 teaspoons salt 1 tablespoon pure vanilla extract 6 ounces semi-sweet chocolate 1 tablespoon vegetable oil
Butter 17- by 12-inch rimmed baking sheet. Line with parchment paper, leaving 1-inch overhang on each end, and butter paper.
In large heatproof steel bowl, toss together cereal and nuts.
In heavy large saucepan over moderate heat, stir together sugar and 6 tablespoons water. Cook, stirring occasionally, until sugar dissolves, then raise heat to moderately high and boil without stirring, occasionally brushing down sides of pan with wet pastry brush, until syrup turns deep amber in color, about 8 minutes. Carefully stir in cream (mixture may splatter and briefly harden) then stir in butter. Remove from heat and stir in salt and vanilla.
Drizzle caramel over cereal-nut mixture and, using heatproof silicone spatula or wooden spoon, stir until fully incorporated. Spread mixture evenly on prepared baking sheet. Refrigerate until firm and slightly cooled, about 10 minutes, then break into bite-sized pieces.
In small metal bowl set over saucepan of barely simmering water, combine chocolate and oil. Heat, whisking occasionally, until melted and smooth, about 5 minutes. Drizzle chocolate mixture over Rice Krispie pieces and let stand until chocolate hardens.
Rice Krispies Treats will keep in an airtight container for up to two days.
Makes 8 to 10 servings.
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Post by goodcookin on Jan 18, 2008 13:23:54 GMT -5
Veggie Appetizer Wreath
2 (8-oz.) packages of refrigerated crescent rolls 1 (8-oz.) package cream cheese, softened 1/2 cup sour cream 1 teaspoon dried dill weed 1/8 teaspoon garlic powder 3 cups finely chopped green vegetables (bell peppers, broccoli, cucumber, green onions) 1/4 cup chopped red bell pepper
Heat oven to 375 degrees. Remove dough from cans in rolled sections; do not unroll. Slice each dough section 7 times to yield 8 rounds each (16 per package). Place custard cup on an ungreased cookie sheet. Lay flat dough circles around the center cup touching each other to form wreath shape, then arrange an outer ring. The circles should all be touching each other but do not press together. Remove the cup and Bake at 375 degrees for 11 to 13 minutes or until golden brown. Cool one minute; loosen with spatula and slide onto wire rack to completely cool. Place wreath on platter. In small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread the mixture over the wreath. Decorate the wreath with assorted green vegetables pieces, then sprinkle with red pepper. Refrigerate until serving time. To serve; pull apart the slices of the wreath.
Yield: 32 Pieces.
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Post by goodcookin on Jan 19, 2008 12:31:35 GMT -5
DING DONG EIGHT-ALARM CHILI from THE COSBY SHOW
In the well-appointed Huxtable kitchen, Cliff explains to his family why it's essential to wait three days before eating his famous chili: "If you tasted this on the first day, you'd say, 'What can did this come out of?' If you tasted this on the second day, you'd say, 'Oh my goodness, somebody's grandmother got up off her chair and just took this to the mountain!' But on the third day you don't even have to taste it. You just walk by the pot and something says, 'Hey, come here!'" Although this chili can be eaten the same day it's made, it really does taste better if you wait another day or two.
2 oz dried ancho chiles (4 large), stemmed and seeded 6 large garlic cloves, 3 of them finely chopped 1 tablespoon salt, or to taste 1 1/2 tablespoons ground cumin 1 1/2 tablespoons chili powder (not pure chile) 4 lb well-marbled beef brisket or boneless chuck, trimmed and cut into 1 1/2- to 2-inch pieces 3 to 4 tablespoons vegetable oil 1 (28- to 32-oz) can whole tomatoes in juice 1/4 cup canned chipotle chiles in adobo 1/2 cup coarsely chopped fresh cilantro 1 1/2 lb white onions, chopped (4 cups) 1 tablespoon dried oregano (preferably Mexican), crumbled 1 to 4 fresh serrano or other small green chiles, finely chopped, including seeds (1 is fine for most tastes; 4 is the eight-alarm version) 1 (12-oz) bottle beer (not dark) 2 cups water 2 1/2 cups cooked pinto beans (optional; 30 oz), rinsed if canned
Accompaniments: cubed avocado; chopped white onion; shredded Cheddar; chopped fresh cilantro; sour cream
Soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.
While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tablespoon salt, 1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.
Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot.)
Purée anchos in a blender along with tomatoes (including juice), chipotles in adobo, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.
Add enough oil to fat in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes. Add chile purée and 1 chopped serrano and simmer, stirring, 5 minutes. Stir in beer, water, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.
Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender, thin with water as needed.)
Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.
Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. Add beans (if using) and simmer, stirring, 5 minutes.
Makes 8 servings.
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Post by goodcookin on Jan 21, 2008 12:04:00 GMT -5
S'more Brownies From Food Network Kitchens
Crust: 6 tablespoons unsalted butter, melted 1 1/2 cups crushed graham cracker crumbs 2 tablespoons sugar Pinch fine salt
Brownie: 8 tablespoons (1 stick) unsalted butter 4 ounces unsweetened chocolate, chopped 1 cup packed light brown sugar 3/4 cup white sugar 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon fine salt 4 large cold eggs 1 cup all-purpose flour
Topping: 4 cups large marshmallows
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.
Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.
Yield: about 12 (2-inch) squares.
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Post by goodcookin on Jan 24, 2008 16:59:22 GMT -5
Herbed Cashew Snack Mix Next time you need to nibble, whip up a batch of this crunchy cereal treat! Makes:12 servings (1/2 cup each) 2 cups Corn Chex® cereal 2 cups bite-size shredded wheat cereal 2 cups pretzel sticks 1 cup cashews 1/4 cup butter or margarine 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves 1 teaspoon onion powder 1/4 teaspoon red pepper sauce 1. Heat oven to 325°F. 2. In ungreased 13x9-inch pan, mix cereals, pretzel sticks and cashews. In 1-quart saucepan, melt butter over medium heat. Remove from heat; stir in tarragon, onion powder and pepper sauce. Pour over cereal mixture, stirring until evenly coated. 3. Bake uncovered about 25 minutes, stirring occasionally, until hot. Serve warm or cool. Store in airtight container.
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Post by amirah on Jan 28, 2008 12:59:25 GMT -5
Chili-Beef Tacos
POINTS® Value: 6 Servings: 4 Preparation Time: 20 min Cooking Time: 18 min Level of Difficulty: Easy Our lean, chili-spiced beef is the perfect filler for all your Mexican cooking needs. Try it in burritos, quesadillas or over baked tortilla chips.
* 2 Tbsp chili powder, or Mexican seasoning * 1/2 tsp ground cumin * 1 tsp olive oil * 1 small onion(s), chopped * 2 medium garlic clove(s), minced * 8 oz uncooked lean ground beef (with 7% fat) * 8 oz canned tomato sauce * 8 oz canned kidney beans, rinsed and drained * 8 items Old El Paso Regular Taco Shell(s), or equivalent product (about 1/3 oz each) * 4 Tbsp reduced-fat sour cream * 4 tsp cilantro, fresh, chopped
Toast chili powder and cumin in a medium skillet over medium heat until fragrant, about 30 seconds. Add oil to skillet and heat; add onion and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 3 minutes. Add beef and cook until cooked through, about 5 minutes. Add tomato sauce and beans; cook 5 minutes more or until heated through. (Note: To turn up the heat, toss in some chopped chipotle peppers with the tomato sauce.)
To assemble, fill each taco shell with 1/4 cup of beef mixture; top each with 1/2 tablespoon of sour cream and 1/2 teaspoon of cilantro. Yields 2 tacos per serving.
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Post by amirah on Jan 28, 2008 13:00:14 GMT -5
Baked Potato Skins With Creamy Spinach and Turkey Bacon
POINTS® Value: 2 Servings: 6 Preparation Time: 10 min Cooking Time: 20 min Level of Difficulty: Easy Creamy spinach and salty bacon makes these potatoes a hit. Make a double batch for your next party.
* 3 medium potato(es), baked, sliced in half and cooled * 1 sprays cooking spray * 20 oz chopped frozen spinach, thawed and squeezed dry * 4 oz light cream cheese, at room temperature * 1/4 tsp table salt * 1/4 tsp black pepper * 3 slices cooked crisp turkey bacon, crumbled
Preheat oven to 400ºF. Scoop out flesh of potatoes, leaving about 1/4 of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes.)
Place potato halves on a baking sheet and coat with cooking spray. Bake until lightly browned, about 15 minutes. While potato skins bake, combine spinach, cream cheese, salt and pepper in a medium bowl until well-blended.
Remove skins from oven and spoon 3 tablespoons of spinach mixture into each potato half; bake until warmed through, about 5 minutes more.
Remove skins from oven and top each half with about 1 tablespoon of crumbled bacon. Yields 1 potato half per serving.
Note: To easily dry spinach, place thawed spinach in a clean kitchen towel and squeeze out liquid over the sink, as though you were wringing out a wet towel.
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Post by goodcookin on Jan 30, 2008 16:30:09 GMT -5
BARBECUE CHICKEN WINGS
This barbecue sauce is delicious and can be made ahead and frozen. To save time, you also can use your favorite prepared barbecue sauce; if it's too thick, add a little cider vinegar.
Servings: Makes 60 pieces.
Sheila's New Barbecue Sauce: 2 cups ketchup 1/2 cup cider vinegar 1/2 cup water Juice of 1 lemon 2 tablespoons Worcestershire sauce 2 tablespoons Tabasco sauce 2 tablespoons unsulfured molasses 2 tablespoons Dijon mustard 2 tablespoons chili powder 1/4 cup (packed) darkbrown sugar 2 teaspoons finely minced garlic 2 teaspoons smoked paprika Salt and freshly ground black pepper, to taste
30 chicken wings (tips removed), rinsed and patted dry 4 scallions, thinly sliced on the diagonal, for garnish
1. Prepare the barbecue sauce ahead of time: Combine all of the sauce ingredients in a heavy saucepan. Cook over medium-low heat, stirring, to heat through and to blend the flavors, 10 to 12 minutes. Do not boil. Strain to remove the garlic. Cool to room temperature. (Makes 3 cups.) Use immediately or refrigerate, covered, for up to 2 weeks.
2. Preheat the oven to 350ºF.
3. Using a sharp knife, separate the chicken wings at the joint. Set aside.
4. Place the chicken pieces in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the pieces in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Serve the wings on a platter and sprinkle with the scallions.
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Post by goodcookin on Jan 30, 2008 16:31:01 GMT -5
BUFFALO CHICKEN WINGS
Carrot and celery sticks are traditionally served with Buffalo wings. To see my recipe for Danish Blue-Cheese Dip, visit Parade.com. You also can use ranch dressing as a dip.
Servings: Makes 6 servings.
4 large carrots, peeled 4 large ribs celery, trimmed 4 pounds chicken wings, (about 24), tips removed, rinsed and patted dry 1/2 cup unsalted butter 2 tablespoons Tabasco sauce 1 cup peanut oil 1 cup vegetable oil Salt and pepper, to taste Danish Blue-Cheese Dip
1. Cut the carrots and celery into sticks; set aside.
2. Using a sharp knife, separate the chicken wings at the joint so you have a "drumstick" and a "thigh." Set aside.
3. Melt the butter with the Tabasco sauce in a small saucepan. Transfer it to a large bowl and set aside.
4. Heat the peanut and vegetable oils in a deep, heavy pot over medium-high heat. When the oils are hot, cook the chicken in batches until golden brown and cooked through, about 10 minutes. Remove with tongs and drain on paper towels. Place in the bowl and toss with the Tabasco mixture to coat. Season with salt and pepper.
5. Serve the wings immediately with the carrot and celery sticks and dip alongside
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Post by goodcookin on Jan 30, 2008 16:31:34 GMT -5
CHILI CHICKEN WINGS
Most of these ingredients can be found in the Asian section of any supermarket. Frequent basting makes the wings shine!
Servings: Makes 60 pieces.
For the sauce: 1 1/2 cups rice or cider vinegar 1 cup sugar 3/4 cup ketchup 6 tablespoons Chinese plum sauce 1 tablespoon hoisin sauce 2 tablespoons finely chopped garlic 2 tablespoons (or to taste) finely chopped fresh red, jalapeño or serrano chili, with seeds 3 tablespoons finely minced fresh ginger 1 teaspoon salt, or to taste 1 tablespoon cornstarch mixed with 1 tablespoon cold water
30 chicken wings (tips removed), rinsed and patted dry 2 tablespoons chopped cilantro, for garnish
1. Prepare the sauce: Combine all the sauce ingredients in a small, heavy saucepan. Bring to a boil over medium-high heat, reduce to medium-low and simmer, stirring constantly to blend the flavors, about 5 minutes. Remove from the heat and cool to room temperature. Puree in a food processor until nearly smooth. (Makes 3 cups.) Store, covered, in the refrigerator for up to 2 weeks.
2. Preheat the oven to 350ºF.
3. Using a sharp knife, separate the chicken wings at the joint. Set aside.
4. Place the chicken wings in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the chicken wings in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Place the wings on a platter, sprinkle with cilantro and serve.
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Post by Amani on Feb 1, 2008 15:30:04 GMT -5
Ultimate Spicy Beef Nachos from "America's Test Kitchen"
Top with salsa, sour cream, chopped cilantro, and diced avocado.
Refried Beans 1/2 cup refried beans , canned 3 tablespoons shredded Pepper Jack cheese 1 tablespoon chopped pickled jalapeño chile
Spicy Beef 2 teaspoons vegetable oil 1 small onion , chopped fine 3 cloves garlic , minced 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1 teaspoon salt 1 pound 90% lean ground beef 2 tablespoons tomato paste 1 teaspoon brown sugar 1 medium canned chipotle chili , chopped, plus 1 teaspoon adobo sauce 1/2 cup water 2 teaspoons lime juice
Assembly 1 bag tortilla chips (9 1/2 ounce) 4 cups shredded Pepper Jack cheese 2 jalapeño chiles (medium) , sliced into thin rings
1. Adjust oven rack to middle position and heat oven to 400 degrees.
2. For the beans: Pulse ingredients in food processor until smooth. Transfer to bowl and cover with plastic wrap.
3. For the beef: Heat oil in large skillet over medium heat until shimmering. Cook onion until softened, about 4 minutes. Add garlic, chili powder, cumin, oregano, and salt and cook until fragrant, about 1 minute. Add beef and cook, breaking meat into small bits with wooden spoon and scraping pan bottom to prevent scorching, until no longer pink, about 5 minutes. Add tomato paste, sugar, chile, and adobo sauce and cook until paste begins to darken, about 1 minute. Add water, bring to simmer, and cook over medium-low until mixture is nearly dry, 5 to 7 minutes. Stir in lime juice and transfer mixture to plate lined with several layers of paper towels. Use more paper towels to blot up excess grease.
4. To assemble: Spread half of chips on large serving platter or 13 by 9-inch baking dish. Dollop half of bean mixture over chips, then spread evenly. Scatter half of beef mixture over beans, top with 2 cups cheese and half of jalapeños. Repeat with remaining chips, beans, beef, cheese, and jalapeños. Bake until cheese is melted and just beginning to brown, 12 to 14 minutes. Serve with salsa and other suggested garnishes.
Serves 8.
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Post by Amani on Feb 1, 2008 15:31:55 GMT -5
Sheet Pan Pizza from "America's Test Kitchen"
After mixing in step 1, the dough will be very sticky. Be sure to coat your hands with flour before transferring the dough from the mixing bowl to the greased bowl.
Dough 1/2 cup extra-virgin olive oil 1 3/4 cups water , heated to 110 degrees 1 tablespoon sugar 5 cups all-purpose flour 2 envelopes instant or rapid-rise yeast (4 1/2 teaspoons) 2 teaspoons salt
Sauce and Toppings 2 tablespoons extra virgin olive oil 3 garlic cloves , minced 1 1/2 teaspoons dried oregano 1/4 teaspoon red pepper flakes 2 tablespoons tomato paste 1 (28-ounce) can crushed tomatoes 2 tablespoons chopped fresh basil Salt 1 1/2 cups grated Parmesan cheese 3 cups shredded mozzarella cheese
1. For the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn off oven. Grease large bowl. Evenly coat 18- by 13-inch rimmed baking sheet with 1/4 cup oil.
2. Combine water, sugar, and remaining oil in measuring cup. In bowl of standing mixer fitted with dough hook, mix flour, yeast, and salt on low speed until combined. Increase speed to medium-low and slowly add water mixture until dough is uniform in texture, about 3 minutes. Transfer dough to prepared bowl, cover with plastic, and place in warm oven. Let rise until doubled in size, about 30 minutes.
3. For the sauce and toppings: Heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Cook garlic, oregano, and pepper flakes until fragrant, about 30 seconds. Stir in tomato paste and cook until just beginning to brown, about 2 minutes. Add tomatoes and simmer until reduced to 3 cups, about 10 minutes. Off heat, stir in basil and season with salt.
4. On lightly floured work surface, use rolling pin to roll dough into 16- by 12-inch rectangle. Transfer dough to prepared baking sheet and stretch dough to cover pan, pressing dough into corners. Brush dough with remaining oil and cover with plastic wrap. Set in warm spot (not oven) until slightly risen, about 20 minutes. Heat oven to 450 degrees.
5. Remove plastic wrap and, using fingers, make indentations all over dough. Sprinkle dough with 1 cup Parmesan and bake until cheese begins to melt, 7 to 10 minutes. Remove baking sheet from oven and spoon sauce over pizza, leaving 1-inch border. Bake until sauce is deep red and steaming, 7 to 10 minutes.
6. Sprinkle mozzarella and remaining Parmesan evenly over sauce and bake until cheese is golden brown, about 12 minutes. Remove pizza from oven and let rest 5 minutes. Serve.
Serves 12.
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Post by bonnie on Jan 20, 2009 19:30:09 GMT -5
Sliders with Chipotle Mayonnaise From "Boy Meets Grill" with Bobby Flay
Chipotle Mayonnaise:
* 1 cup mayonnaise * 2 chipotles in adobo sauce * 1 tablespoon adobo sauce * 1/2 lime, juice * Salt and freshly ground black pepper
Sliders:
* 1 to 1 1/2 pounds ground chuck, 80/20 * Salt and freshly ground black pepper * Cheese slices, your choice * Mini burger buns
Burger Bar (if desired):
* Chipotle Mayonnaise * Pickles * Red onion slices
Chipotle Mayonnaise: Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.
Sliders: Preheat grill over medium-high heat.
Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.
Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.
Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.
Makes 6 to 8 servings.
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Post by amirah on Jan 26, 2009 19:31:54 GMT -5
ww Fresh Corn Salsa
It's a little hard to track down fresh corn this time of year, but it's usually available at high-end markets. If you can't find it, substitute 1 1/2 cups frozen corn kernels, thawed — you'll lose the roasted taste but it'll be an easier dish.
Makes 4 cups.
3 ears corn, husks and silks removed 1 (15-ounce) can small white beans, drained and rinsed 3 Roma or plum tomatoes, chopped 1 small red onion, diced 2 pickled jalapeno chiles, seeded and finely chopped 1 medium green bell pepper, seeded and finely chopped 2 tablespoons cider vinegar 2 tablespoons packed cilantro leaves, minced 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper
1. Preheat the broiler. Place corn on broiler pan 5 inches from heat, and broil until corn is lightly browned on all sides, turning occasionally, about 3 minutes.
2. Place the corn in the microwave and cook on high for 2 minutes to cook through. Cool, then slice the kernels off the cob.
3. Toss the kernels with the remaining ingredients in a large bowl. Cover and chill at least 1 hour before serving.
Serving size: 1/2 cup. POINTS® value: 1 per serving
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