Tex-Mex Corn Dip

Tex-Mex Corn Dip

A good dip makes a party!

When I first tasted this dip at a party thrown by my friend Jenny Vergos, I knew I needed the recipe!

Jenny is always whipping up something yummy. This simple dip is no exception. Made with pantry staples, it is packed with flavor. I decided to feature it in my cookbook “The Southern Pantry Cookbook” because it was so good.

I can guarantee folks at your next party will be asking you for the recipe just like I asked Jenny.

Enjoy!

Tex-Mex Corn Dip

1 cup sour cream
1 cup mayonnaise
1 teaspoon garlic powder
3 cups corn kernels, thawed if using frozen
1 jar (4-ounce) diced pimientos, drained
1 can (4-ounce) chopped green chilies
3 cups shredded sharp cheddar cheese
Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees

In a large mixing bowl, stir together the sour cream, mayonnaise, and garlic powder. Add the corn, pimentos, green chilies, and cheddar cheese. Stir until well combined. Season with salt and pepper to taste.

Place the mixture in a 2-quart baking dish. Bake until golden brown and bubbly, about 30 minutes. Serve warm.

Serves 6.

Cooking Tip: For a spicier dip, add a 1/4 cup diced jalapeños.

Do-Ahead: This dip can be assembled one day in advance. Store covered in the refrigerator until ready to bake.

 

Excerpted from The Southern Pantry Cookbook by Jennifer Chandler

Photo by the talented Justin Fox Burks. Food styling by Jennifer Chandler.

 

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Spinach and Mushroom Quesadilla

Spinach and Mushroom Quesadilla

Like most weekdays … it’s often a busy night with the kid’s sports practices so I often need a quick and easy option for supper.

Quesadillas are always a good option for a super fast dinner.  I always have tortillas and some type of cheese in my fridge.  They are a great way to use up leftover veggies.  If nothing fresh is in the fridge, grab some frozen spinach or corn or canned black beans. This recipe is from my cookbook Simply Grilling.  I love the smoky flavor a grill gives a quesadilla … but they can easily be made indoors on a grill pan or in a skillet.

Enjoy!

Spinach and Mushroom Quesadilla

Cooking quesadillas on the grill gives them a deliciously smoky flavor.

3 tablespoons olive oil, divided
1 pound white button mushrooms, stems removed and discarded, and sliced
1 garlic clove, minced
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
1 bag (6-ounce) fresh baby spinach
8 fajita-size (6-inch) flour tortillas
1 cup shredded Monterey Jack cheese
Vegetable oil, for the grates

In a large skillet over medium-high heat, warm 2 tablespoons of the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the mushrooms, garlic, and thyme. Cook, stirring often, until lightly browned, about 5 minutes. Season with salt and pepper to taste. Remove the mushrooms from the skillet and set aside.

Return the skillet to the stove top and add the remaining olive oil. Add the spinach and cook, stirring often, until just wilted, about 1 to 2 minutes.

Place 4 tortillas on a work surface. Evenly sprinkle each with 1/4 cup of the cheese, 1/4 of the spinach, and 1/4 of the mushrooms. Cover with the remaining tortillas.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Place the quesadillas on the grill. Close the lid and cook, turning once, until golden brown and the cheese is melted, about 2 to 3 minutes per side.

To serve, cut the quesadillas into wedges and serve warm.

Serves 4.

Cooking Tip: The varieties of quesadillas that can be prepared are endless—the only requisite ingredient is cheese. Have fun experimenting with your favorite ingredients.

Grill Pan Friendly: This recipe can easily be made indoors on a grill pan or cast iron skillet.

Source: Simply Grilling by Jennifer Chandler

Photo by the talented Justin Fox Burks.

Tequila Chicken Fajitas

Tequila Chicken Fajitas

Celebrate Cinco de Mayo – or any night – with these flavorful chicken fajitas hot off the grill.

Chicken fajitas are always a crowd pleaser, inexpensive, and easy to prepare. In about 30 minutes, you can have a delicious south of the border inspired meal on the table.

The secret trick for flavorful and moist chicken is to marinate it overnight. The lemon juice, tequila, onion, garlic, and spices not only flavor the chicken but also make it more tender. I suggest marinating the chicken in a re-sealable plastic bag so you don’t have a to dirty a dish. And, if feeding your family, don’t be concerned about the tequila in this recipe. When you put it on the grill, all the alcohol burns off.

This whole meal can be prepared on the grill if you like. Instead of sautéing the peppers and onions, grill them instead.  Even the tortillas can be warmed on the grill. Wrap them in aluminum foil and warm on the grill over direct heat for 2 or 3 minutes.

To serve, arrange the chicken and vegetables on a platter. Be sure to set out an assortment of south of the border toppings: guacamole, pico de gallo, tomatillo salsa, shredded Monterey Jack cheese, sour cream, fresh cilantro, lime wedges, to name a few. Your guests will enjoy assembling their own fajitas by putting their favorite ingredients in the tortillas.

Tequila Chicken Fajitas

For the chicken:
1 cup freshly squeezed lemon juice
2 tablespoons tequila
1 tablespoon hot sauce
3 tablespoons olive oil
1/2 cup diced yellow onion (1 small onion)
3 cloves garlic, minced
1 tablespoon cayenne pepper
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Vegetable oil, for the grates
Kosher salt and freshly ground black pepper

For the fajitas:
1 tablespoon olive oil
1/2 cup thinly sliced red onion (1 small onion)
1/2 cup thinly sliced red bell pepper (1 small pepper)
1/2 cup thinly sliced yellow bell pepper (1 small pepper)
8  flour tortillas, warmed
1 cup guacamole (optional garnish)
1 cup pico de gallo (optional garnish)
1 cup shredded Monterey Jack cheese (optional garnish)

To make the chicken: In a shallow nonreactive dish just large enough to hold the chicken in a single layer, stir together the lemon juice, tequila, hot sauce, olive oil, onion, garlic, and cayenne pepper. Place the chicken breasts in the marinade and gently toss until well coated. Cover, place in the refrigerator, and marinate overnight.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the chicken from the marinade and shake off the excess. Discard the marinade. Season with salt and pepper to taste.

Place the chicken on the grill. Close the lid and cook, turning once, until no longer pink in the middle, 6 to 8 minutes per side. Remove the chicken from the grill. Let rest for 5 minutes before slicing.

To make the fajitas: In a large skillet over medium-high heat, warm 1 tablespoon of the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the onion, red bell pepper, and yellow bell pepper. Cook, stirring frequently, until the vegetables are soft, about 5 minutes.

To serve, thinly slice the chicken across the grain. Arrange the chicken and vegetables on a platter. Serve with warmed tortillas and your favorite toppings. Encourage diners to make their own fajitas by putting the ingredients in the tortillas.

Serves 4.

Cooking Tips:

It is best to marinate the chicken over night. If short on time, marinate for at least 2 hours.

This recipe can easily be made indoors on a grill pan.

 

Recipe from Simply Grilling by Jennifer Chandler.

Photo by the talented Justin Fox Burks.