Poblano Corn Quesadillas


We officially have a crawling baby! Which means, my life is about to get a little more hectic. As of yesterday, Landon is on the move and ever since then he does not want to be confined in any way, not in the bouncer, not in the playpen. Just wants to be able to move freely. No more setting him down on the play mat to run to the restroom, or turning my back to do dishes while he sits in one spot playing. Nope.
How do moms of toddlers get anything done? Serious question. Already today I feel like I haven’t been able to accomplish a single thing until he went down for a nap. I think this is just a phase as he gets used to his new skills but hopefully he will go back to liking the playpen and bouncer, at least for small amounts of time.

Here is a little update to your plain old cheese quesadilla, with sweet corn, onion and Poblano peppers, these take a basic dish and turn things up a notch. I made these for dinner and they were plenty filling, but if you wanted a bit more substance, you can easily add some cooked chicken as well.

Poblano Corn Quesadillas
1 tsp vegetable oil, plus more as needed
2 fresh Poblano peppers, thinly sliced
1/2 yellow onion, thinly sliced
2 corn on the cob, kernels removed
1 lime, halved
salt and black pepper
3 cups shredded Monterey jack cheese
4 6-in tortillas

To garnish (your choice):
Salsa, Guacamole, Cilantro, Sour Cream

1. Heat the oil in a large cast iron skillet over medium-high heat. Add the Poblano and onion to the skillet and cook, stirring frequently, until soft and lightly browned, about 5 minutes. Season with salt & pepper and add the corn. Stir to combine, remove from heat and squeeze half a lime over the mixture.
2. Transfer to a plate and wipe the skillet clean.
3. Heat 1/2 tsp of the oil in the skillet over medium-high heat until hot. Add one tortilla and scatter over it a quarter of the cheese, and a quarter of the Poblano mixture. When the tortilla turns just golden brown in spots, in about 2 minutes, fold it in half, pressing it with a spatula to flatten. Transfer to a baking sheet in the oven to keep warm. Repeat with remaining ingredients to make three more quesadillas. Serve with garnish of your choice.

* Original recipe from What’s Gaby Cooking


Shrimp & Corn Chowder

It’s official, I’m back in the working world! I spent last week trying to get myself back on a schedule, waking up at a normal time instead of sleeping in and being lazy for the first few hours of the day. Cramming as much painting, projects and recipes into each day as I could. I’ve come to terms with the fact that I’m going from having all the time in the world to do whatever I please to not having enough time to think twice about what I’m going to wear today (which I usually think about 10 times over). I also have a new best friend, my daily (a.k.a. hourly) planner which now looks like Samantha’s planner on Sex and the City in the episode where Carrie gets broken up with on a post-it.

So, here goes nothing. My attempt to essentially work 2 full-time jobs…and still be successful at both.

I want to thank all of you who have faithfully followed me for the first few months of this fun little journey. I have loved sharing my posts with you and hearing your feedback and feeling the love. You have helped make this a very fun experience and I hope I have at least inspired you to try something new, in your cooking or in your home.

Ok, ok…onto the chowder. I have really come to love buying Cooking Light magazine every month. Their recipes are so tasty, easy and for the most part very quick to make (usually less than 40 minutes from prep to taking your first bite) and this chowder was no different. It took much less time than I anticipated and the flavor was delicious!

Shrimp & Corn Chowder
(makes approx. 6 cups)
4 center-cut bacon slices, chopped
4 green onions
1 Tbsp chopped fresh thyme
4 garlic cloves, minced
1/4 all purpose flour
2 1/2 cups 2% reduced fat milk
1 1/4 cups unsalted chicken stock
1 bay leaf
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
24 medium shrimp, peeled and deveined, tails removed
1 (10 ounce) bag frozen corn kernels, thawed

1. Cook bacon in a large saucepan over medium heat 6 minutes or until crisp. Remove bacon from pan with slotted spoon, reserve drippings.
2. Thinly slice green onions; reserve 2 Tbsp dark green parts. Add white and light green onion parts, thyme and garlic to drippings in pan; sauté 2 minutes.
3. Sprinkle flour over onion mixture, cook 1 minute, stirring constantly.
4. Stir in milk, stock and bay leaf; bring to a boil. Reduce heat to medium and cook 2 minutes.
5. Stir in salt, black pepper, cayenne pepper, shrimp and corn; simmer 4 minutes or until shrimp are done.
6. Discard bay leaf. Divide soup evenly among 4 bowls; sprinkle with bacon and reserved 2 Tbsp green onions and serve with crusty bread.

Original recipe from Cooking Light.

Mexican Corn-on-the-cob


A tasty alternative to simple buttered corn-on-the-cob, Mexican corn (a.k.a. Mexican street corn, or elotes) is taken to a savory level with the addition of a few simple ingredients. You can make the cheese spread ahead of time store it in the refrigerator for up to 3 days before use.

1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup parmesan cheese
1/2 tsp chili powder
1 clove garlic minced (approx 1 tsp)
1/4 cup chopped cilantro
4 ears of corn, shucked
1 lime, cut into wedges

1. Light a grill and allow to preheat for 5 minutes, clean and oil grate before grilling corn
2. While grill preheats, combine mayonnaise, sour cream, cheese, chili powder, garlic and cilantro in a large bowl.
3. When grill is hot, place corn directly over heat to cook, turning occasionally, until cooked through and charred in spots on all side, about 10 minutes.
4. Once corn is cooked, transfer to a plate, coat each ear of corn evenly on all sides with cheese mixture. Sprinkle each ear with extra cheese and chili powder, drizzle with lime juice and serve.