Every food magazine I thumbed through this month has featured golden, delicious, fresh corn. I have always loved me some corn so I didn’t mind some outside-the-box ideas with this crunchy, sweet vegetable and two recipes that piqued my interest were in Cooking Light magazine including Corn Pancakes with Salmon and Lemon-Chive Cream (http://www.myrecipes.com/recipe/corn-pancakes-50400000122463/) and Saucy Crawfish with Whole Corn Grits (http://www.myrecipes.com/recipe/saucy-crawfish-50400000122462/).
I just adored both of these for their creativity and combination of flavors in each dish. With the corn pancakes, I definitely have a new entertaining dish I can serve when we have friends over. This is an impressive looking and well, more importantly, tasting dish. It’s elegant and refined and heck, y’all, it’s a corn pancake! We loved the fresh salmon and the absolutely perfect pancake. Put a dollop of the lemon-chive cream on top and it was mouth-wateringingly good. I served with a fresh side salad of arugula, feta and lemon-oregano dressing.
Mmmm, moving on to the grits recipe. I’m such a Southerner when it comes to food and this reminded me of my childhood in a big way. When I was little we would go to this super fancy place called Johnny Cace’s in Longview – still one of my Mom’s favorites. This place is an institution in East Texas and and they can serve up some serious Creole y’all: http://www.johnnycaces.com. At first glance it can seem like there’s a lot going on but this dish came together quite quickly. Those grits are to DIE FOR with the fresh corn, as is that sauce…yum, yum, yum. I substituted shrimp instead of crawfish but could see this being killa with some mudbugs. I urge you to make both of these before the summer fresh corn is gone.
Oooh the new Bon Appetit and Cooking Light have uploaded to my Kindle – must go read!
Last Sunday I wanted to make a fun Sunday chicken dinner but with a little oomph. Don’t get me wrong, I love a good roast chicken but I really just wanted to try these Maple-Soy Chicken Thighs and Miso Grilled Vegetables (http://www.myrecipes.com/recipe/miso-grilled-vegetables-50400000122487/) as soon as possible. Yumeh ya’ll! If you like applying the brush to your food then these two recipes are for you. I really enjoyed them together on the plate since you have a bit of Asian influence in each to make each other sing. It’s funny, I was talking to another friend who is also pregnant and she mentioned that she is now just cooking to her whims and cravings instead of having any real reason for making her meals each night. I’m trying to hang on to the thinly veiled mask of things making sense together but who wants to place the first bet that stops in a few weeks? I bet you my husband will be first in line. He’ll probably double down on that it will specifically be spaghetti and meatballs with a side of mashed potatoes and red bean mochi to top it off.
Back to the glazing! Gosh, these Maple-Soy Chicken Thighs (http://www.myrecipes.com/recipe/maple-soy-chicken-thighs-50400000122485/) from Cooking Light were insanely good and easy to boot. David liked them because of the maple syrup factor (of course) and I loved them paired with my favorite Asian ingredient miso in the grilled veggies (also from Cooking Light). Plus, you get to sit and glaze the heck out of stuff. I think kids might have a good time doing this in the kitchen with you if you’ve got an avid little cooker at your knee. This was simple, healthy, and filling enough to be a perfect Sunday family dinner. I know David and I both made it one of our favorites!
We had a fruit-tastic evening here at Casa de Kealey last night! I have been in heartburn hades because of el kiddo and the one thing I keep seeing to quell said heartburn is watermelon. Now, I’m not the biggest watermelon fan – my Dad is currently shaking his head in shame – but I was willing to give this delightful looking Watermelon Gazpacho from Bon Appetit a try and then, because I have cravings like a mad woman, their Pasta Salad with Melon, Pancetta and Ricotta Salata looked YUMMY! And it was!
To keep things a little more healthy I chose to use whole wheat orecchiette and low-fat feta (since I’m using feta in a dish later this week). Let me tell you, these two changes will not change the flavor of the dish which was awesome and very delightful even the next day. I’ve always been a huge fan of the prosciutto/melon combo and to put it in a pasta? Brilliant. Now to the Watermelon Gazpacho! I slurped this you guys. I took one spoonful and then exclaimed “that’s SO GOOD” and then proceeded to down the bowl. I followed this recipe to a T, even the basil syrup part which is just too fun to say and it makes you sound like a kitchen badass…”oh this?” you might say “it’s just a little basil syrup.” Sounds fancy but it was really easy and I wish I would have doubled this for leftovers today. I will make more this week and keep it on reserve for those undesirable heartburn moments. Really, the heartburn is quite a thing isn’t it mamas? Oh, one thing I did add was a dollop (ick, I hate that word, weird I know) of sour cream and some fresh chives at the end to you know, kill off any hopes of stopping my heartburn.
Pasta Salad with Melon, Pancetta, and Ricotta Salata: http://www.bonappetit.com/recipes/quick-recipes/2012/08/pasta-salad-with-melon-pancetta-and-ricotta-salata
Watermelon Gazpacho: http://www.bonappetit.com/recipes/2012/08/watermelon-gazpacho
OK, I’m going to admit that I completely dorked out over the gender reveal party for our baby. Massive, massive dorkage. Maybe it’s because I was so tired in my first trimester and wanted to get my food groove back on or I’ve been fatigued and haven’t been able to spend as much time with friends as I’m used to, whatever it was, I was pumped pandas. Never mind the fact that we were about to start calling “it” her or him instead! David and I got to see baby Kealey that Friday on a sonogram (such a cutie) and then proceeded to give the sealed card to Tyler, my niece’s super gentle chef boyfriend. Alex, my niece, created a blueberry and a strawberry pie filling, the super cute cutouts and then gave Tyler directions on how to make the pie once he opened the card. We got back from lunch and Tyler had done such an awesome job with the pie…look at that, he SHUT IT DOWN. I kept swearing up and down the color looked blue underneath and David thought so too. Not until tomorrow would we know!
So down to the food geeking out part. I wanted to make foods that represented our very different backgrounds including something that embraced my East Texas/Southern roots and his Canadian/Northeast ones. Obviously, my Mama’s chicken fried steak and creamy gravy was on the menu and as was poutine – the national dish of Canada. David requested tomato soup and grilled cheese since he loved that as a kid and fried mac ‘n’ cheese because it’s “just so awesome” in his words. I also served a kale salad for those trying to eat healthy (weird, but it does happen here sometimes) plus Devils on Horseback because bacon, dates and cheese are never wrong, a cheese plate and crackers. I thought earlier in the day that I had bitten off way more than I could chew, but actually, it wasn’t that bad making all this food!
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