Sunday, May 26, 2013

Fresh Corn and Roasted Poblano Salsa

I made grilled shrimp tacos the other night and wanted to serve them with some type of salsa. I decided on trying a fresh corn salsa in stead of traditional tomato salsa. It's early in the season for us to find good fresh corn on the cobb but I was able to find some fresh white corn on the cobb at the grocery store. The corn was amazingly sweet and crunch and made great salsa.

I came across a few corn recipes and most seemed to be quit similar in ingredients. This is how I made it. 

  • 1 poblano chile pepper
  • 1 tbsp olive oil
  • 4-5 medium ears of corn (should yield 2 cups)
  • 1-2  small jalapeno peppers, diced small
  • 3 tablespoons chopped fresh cilantro
  • 2-3 tablespoons finely chopped red onion
  • 1 fresh lime, juiced
  • salt and pepper to taste
  1. Preheat a grill to medium high.
  2. Bring a large pot of water to boil and cook corn for two minutes.  Remove from water and drain well.
  3. Brush the poblano pepper with olive oil and place on pre-heated grill and grill turning as each side chars for appox 5-7 minutes. In the meantime, add ears of corn and and jalapeños to grill and turn to lightly char on each side.
  4. Remove poblano pepper and jalapeños from grill and allow to cool slightly
    Peel poblano and remove seeds and stem.  Slice and chop into small pieces
  5. Cut corn from co
     In a medium bowl. add corn, peppers, onion and cilantro and toss ingredients
    Stir in the olive oil, lime juice, and salt and pepper and mix well. 
  6. Taste for seasonings and serve with tortilla chips or corn chips

Wednesday, May 15, 2013

Cauliflower Pizza Crust - Pepperoni Pizza

I had to try it ....cauliflower pizza crust! It has been popping up all over Pinterest, Facebook, blogs, cooking shows, etc. I admit this one had me fooled. I would have never guessed it would taste like pizza. I've tried many recipes using cauliflower in place of other ingredients (such as chicken, potatoes) and every time it still tastes like cauliflower. This time I was fooled and my family was fooled even more so. They had no idea. My daughter said it was the BEST homemade pizza ever. It was delicious!

I found The Lucky Penny had the best recipe and instructions on how to make it. I made some slight adjustments to her recipe but pretty much followed her instructions. Hop over to see her Best Cauliflower Pizza Crust recipe and great instructions or follow mine below. 

Pre-bake the cauliflower crust:

Top the crust with your favorite toppings:
Bake..and then dig into your yummy pizza:

  • 1 medium head cauliflower, cut into florets
  • 1 egg
  • 1/4 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese
  • 1/2 teaspoon oregano
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt (you really need the salt) 

  1. Place a pizza stone place (or baking sheet) into a preheated 450 degree oven.
  2. Rice the cauliflower in a food processor (pulse about 30 seconds until pieces are size of rice). A small to medium head of cauliflower should make 2-3 cups. I feel 3 cups makes the perfect size crust.
  3. Place the riced cauliflower in a microwave safe dish, cover and microwave for 4 minutes or until cooked.
  4. Place the cauliflower in a tea towel. Let cool enough so you can handle it and then wrap it up in the tea towel and squeeze as much moisture out as you can. Very important step - squeeze, squeeze! :)
  5. Mix the cauliflower, egg, mozzarella, oregano, basil, salt, press the mixture onto parchment paper or a baking mat. Pat it down and make sure it's tight and no holes. The crust should be about 1/4 thick. Pat it do It will feel wet and you will think there is no way this will turn into a crust. It will, trust me. Now slide the parchment/baking mat onto your hot pizza stone or baking sheet. Bake until lightly golden brown, about 10 minutes. (you may need more or less time, bake until it starts to brown). Remove from oven.
  6. Add sauce, cheese and toppings. Use your judgement on the amount of sauce, cheese, etc. I used a heaping 1/4 cup of pizza sauce, and a few handle fulls of mozzarella cheese, and pepperoni for my toppings.