Wednesday, June 29, 2016

Roasted Corn and Black Bean Salsa

When my girl Cherub goes to a party and comes home wanting to cook;

we may be in trouble!

Honestly!  She comes home from being at a bunco party with my mom and tells me about two different appetizers she had that we just "have" to make!

The next day, she gets herself into the pantry and starts looking for the necessary ingredients.

Don't you know:  we have them!

She sets off telling me what she thinks is in the corn and bean salsa.

And we commence to making it.

She tastes.

We adjust.

She tastes.

She gives the thumbs up.

When my mom arrives, and reveals that the bunco host is going to send the recipes from the game night,

my girl cherub says, "We don't need it.  We've got it figured out. It's not that hard!"

Well, I can say this about my girl cherub; her taster is pretty on point!

That girl can detect flavors better than anybody I know!

True story:  We were having one of our favorite crackers and this is our conversation:

Cherub:  "I taste rosemary in this." 
Me:  "Well, I don't taste rosemary, but I do taste caraway seeds"
Cherub:  "You don't taste the rosemary?"
Me:  "No.  But look at the ingredients and see if it's in there; but I don't think it is."
Cherub:  "Yep.  I knew it.  Rosemary extract."
Me:  "Seriously!  You can taste rosemary EXTRACT?  That's crazy!

So I don't know if it resembles the recipe from the bunco party,

but it does resemble a recipe that my girl cherub approves of!

Roasted Corn and Black Bean Salsa

2 ears of corn, shucked, and roasted -- if desired (can substitute 1 can corn, drained)
1 can black beans, drained and rinsed
1/2 purple onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1/4 cup rough chopped cilantro, if desired
1 clove garlic, minced
3 TBSP lime juice
1 TBSP olive oil
1 tsp. ground cumin
1/2 tsp. salt
pepper, to taste

If using fresh corn, remove the husks and silks from the corn and roast the corn over a hot grill or on top of your gas stove, if you have one.  Once the corn has cooled, use a sharp knife to remove the corn from the cob.

In a small bowl, mix the chopped garlic, lime juice, olive oil, cumin, and salt and pepper together.  Set to the side.

Place the corn, black beans, and all the chopped veggies, and the cilantro into a large bowl.  If you desire to have more of anything -- just add it!

Toss the veggies together.

Drizzle the dressing over the veggies and toss to coat.

Taste; make adjustments as your taste buds direct.

Cover and store in the refrigerator until ready to serve.

This is great with tortillas, chips, to top a grilled chicken breast, or as a light side salad.

Tuesday, June 14, 2016


A waffle iron is a fairly functional kitchen tool.

It's often over-looked, and only used on the occasion of making delicious waffles.

But when you have the iron out, go ahead and utilize it for other foods!

One Saturday morning, recently, I decided to cook the eggs in the waffle iron, rather than mess up another pan.

After spending the time to make homemade waffles, I switched gears to make omelets-ish.

After all, there really isn't any residue on the grid when making waffles.

So I just sprayed the iron again and began to pour!

I totally ignored the indicator signal and went by looks to determine when the waffle-lets were done.

Now! Where these "just like" making a real omelet?


But that's ok.

It was a breakfast novelty.

I'd do it again!

Especially with company, because I was able to make 4 servings at a time!

That's awesome!

I kept the waffle-lets warm in the oven until ready to serve.

For the record; I used my Belgian waffle maker rather than the conventional thin waffle.  If you don't have a Belgian waffle iron, you will need to make accommodations as necessary.


1 egg per waffle grid on your waffle iron
smidge of milk
salt and pepper, as desired
add-ins:  crumbled bacon, chopped onion, mushrooms, tomatoes, and peppers, and  grated cheese.

Preheat Belgian waffle maker and prepared as directed with cooking spray or oil.

Crack the eggs into a bowl and whisk together, adding in a splash of milk and seasoning, if desired.

Pour the egg mixture into each well of the waffle iron and quickly top with desired add-ins.

Close the waffle iron lid and cook, check frequently to ensure the egg is set without overcooking.

Remove from the waffle iron when done and keep warm in the oven, preheated to 170 degrees, or serve immediately.

Tuesday, June 7, 2016

Sweet Cole Slaw

Nearly a year ago, we had a friend who took the Mr. and the boy cherub to his favorite BBQ joint in Ft. Worth while we were still living in Texas.

It was so good that the Mr. and the boy cherub took the girl cherub and me back!

I love it when we get to go someplace new!

No doubt, the BBQ was fantastic!

But what was also good, and that my boy cherub loved, was the cole slaw.

Of course, he asked if I can make it.

Well certainly I can . . .


I'm not normally found of cole slaw with a mayonnaise-based dressing.

But this one seemed different.

Not so mayonnaise-y.

It's been nearly a year since we've eaten at that little BBQ joint in Ft. Worth, but I held to my promise and I made my boy cherub the cole slaw.

Sweet Cole Slaw

1 lb. package cole slaw mix
1/2-1 tsp. salt
2/3 cups real mayonnaise
2 TBSP apple cider vinegar
1 TBSP oil
1 TBSP sugar
1 tsp. celery seed
1- 8 oz can pineapple tidbits, well drained
1/2 cup raisins

In a small jar, whish together the mayonnaise, vinegar, oil, and sugar.  Set to the side.

In a large bowl, place the cole slaw mix.  Sprinkle the top of the cabbage with 1/2-1 tsp. salt.  Allow the cabbage to sit a bit with the salt.

Sprinkle the raisins into the cabbage and the well-drained pineapple.  Toss to mix.

Pour the dressing mixture onto the cabbage and gently toss until well coated.

Refrigerate until ready to serve.