Old Bay summer corn & zucchini chili

Summer vegetable garden abundance?  I've got you covered.

No patch of your own but have a friend whose garden is overflowing, thus supplying you with his/her summer vegetable garden excess?  I've definitely got you covered.

Or, if your growing situation is somewhere in between -- like ours -- I've got you covered, too.

Southwest pulled pork salad

 

Every now and then More frequently than I should admit (being a food blogger and all), I make a dish that I go absolutely gaga over and you're none the wiser.  It's not that I'm knowingly keeping delicious food from you.  It's merely that my brainstorming for that week's meals was a little fuzzy, and I didn't think that particularly meal would be worthy of fussing and photographing.

Like the sweet & spicy pork chops.  And the Thai mango salad.  Oops.

Sometimes, I have the bright idea to make it again and document the process-- sheer brilliance!  I diligently plan, stage, and snap step-by-step photos, and present it to you in a timely fashion.  No matter if it's the second or seventieth time I've cooked that frittata.  At last, you can make it, too.

Fast Friday: 5-ingredient Chicken Tortilla Soup

Happy Friday to you!

These past few weeks have been gloriously busy.  Days and evenings -- even weeknights, gasp! -- have been filled with parties, travel, reunions, shopping, and the most phenomenal concert ever.

To make time for fun things, I'm finding myself borrowing time from certain activities, like sleep.  The bags under my eyes make me look terribly ragged, but I promise I'm awake, alert, and ready to party.  I can sleep in January!

I can also clean and do laundry in January.  I thought about buying more underwear but realized that, too, requires washing and drying before wearing.  If you're interested, I'm looking to hire a laundry associate.  Please inquire for further details.  I will pay you handsomely in cookies.

Bacon, corn & shrimp chowder

It seems that I've fallen pretty hard for summer this year.  It's still no winter, but I've come around to this season of heat, humidity, and sun.  (I'm certain the endless supply of ice cream is partially responsible.)

That being said, hooray for rainy afternoons and momentarily cooler temperatures!

I've been waiting for months to make this perfect-for-summer-soup. Why haven't I made it yet?  Because it's simply been too hot for soup.  I guess there's a reason gazpacho is kind of a big deal around this time of year.

No offense to gazpacho makers and lovers out there, but if you can get past the whole temperature thing and make this -- dinner is hot nearly every night anyway, right? -- you'll have a new favorite summer soup.  This soup.  Because it's got bacon.

Gnocchi with zucchini, goat cheese, and corn, chicken

Despite my bragging, I managed to avoid jinxing things/tempting Mother Nature.  We ended up with another weekend of picture perfect weather.  I've always fancied myself a (rare) winter-loving East Coast gal, but I think I'm starting to really enjoy this thing called summer.

Before you get worried and think I'm going to become some warm-weather craving Californian reptile, let me assure you that this new-found fondness for summer has a long way to go before it even enters the same state, let alone zip code :)

But, summer sure has its perks, doesn't it?  At least the kind of summer we're having so far.  Temperatures in the 80s, sunny with a few sporadic clouds, and the most perfect light breeze to keep you from feeling downright hot.

Good weather can be almost hypnotic.  It makes nearly every idea seem like the best idea ever!  Outdoor concerts in a field!  Kayaking in a muddy river!  Ice cream for dinner!  (Obviously)  Making our favorite zucchini goat cheese pizza at home!

Slow cooker Santa Fe chicken

Turns out I'm not always right.  Please try to bring yourselves out of that state of shock you're currently in.  In fact, I've been wrong about quite a few things, and I'm ready to come clean.

For example, a girl can have too many cardigans.  (Matt and Bryan, don't you dare say a word.)  At the beginning of the year, I cleaned out my closet and counted how many I actually owned -- 22.  Gulp.  But I did toss two into the bag of items to donate to Goodwill.  So, 20.  That sounds much better, right?

And eating four chocolate chip banana muffins right before bed will keep me awake much past my intended bedtime.  I won't sleep soundly and will be groggy the next morning and wind up skipping the early workout I'd originally planned.  Rinse and repeat a few more times, and I'll be concerned about more than just late night hyperactivity.  Coughrealmuffintopcough.

Black bean confetti soup

Leftovers are so great, right?!  Already cooked, so only a few minutes in the microwave stand between you and a satisfying meal that's big on flavor but not on prep time.

No, I'm not talking about turkey or any other Thanksgiving leftovers.  Since we were guests at Matt's parents' house for the meal, we missed out on my favorite part of the feast -- a fridge full of containers with excess turkey, green bean casserole (my favorite!), stuffing, and cranberry sauce.  Womp womp.

(By the way, if you happen to be one of the lucky ones with leftovers, say turkey and cranberry sauce, make yourself a delish Thanksgiving panini for lunch today or dinner tonight.  It's a meal in a sandwich, people, and you won't be disappointed.)

Since we're sans turkey around these parts, I had to visit the grocery store ASAP and fill our very empty post-vacation refrigerator and pantry.

Black bean burgers

A few weeks ago, my parents drove into the city for a nice Sunday visit.  I was officially joining a church (only the second ever in my lifetime -- crazy, right?), and they joined Matt to watch me take my vows in front of the congregation. After the lovely service, our stomachs were growling and the usual spread of cookies in the parish hall wasn't going to do it for any of us.  Wanting to stay within walking distance, I knew of just the place.

I'd been to Up Modern Kitchen twice for dinner but never for brunch or lunch.  My parents ordered brunch, while Matt and I made a bee line for the burger section of the menu.  Beef burger for him, of course.  And for her?  A house-made veggie burger.

'scuse me?

Yes, a veggie burger.  I honestly can't tell you what I was thinking at that moment, since it was weeks ago, but something stirring deep within me wanted a non-meat burger.  I suppose stranger things have happened.

Like Justin Timberlake being a married man.  Seriously, can we talk about this?!  Yes, the fact that a former teen pop idol is now hitched certainly falls under "stranger things."  You and I both know you don't come here for hard-hitting news.

But, the veggie burger!  I asked the waitress for more details, basically to confirm that it wasn't some pre-packaged thing.  She gave what was probably a very coherent description of the burger, but I zoned out and picked up on only a few choice words.  Mushrooms.  Black beans.  Roasted red pepper.

"Yes, I'll have that please."  Thinking back, I'm pretty sure I interrupted her.  Sorry, miss waitress.  I'm sure you are a very well-mannered human being.  I apologize for not being one.  I blame my stomach.

Citrus quinoa salad with grilled chicken

I played with your heart, got lost in the game.  Oh, baby baby.

Vintage Britney Spears was really the best, wasn't she?  She always straddled the line between crazy fun and just plain crazy, but you loved her anyway because her music was so darn catchy.

Kinda like me.  Always toeing the line between diligent photographer and delinquent blogger.  But the food is so good that you keep coming back.  Right? :)

Oops I did it again
I made some good food
Forgot cam-er-a
Oh, baby baby

You see, I set out to make dinner one night last week.  And knew it would be delicious.  But didn't plan to write about it.

However, when I plated it, I entered into full-on spaz mode, firmly smacking my forehead.  "THIS DISH IS SO FRIGGIN' GORGEOUS!  WHERE IS YOUR CAMERA, WOMAN?"

(Yes, I really truly smack my head when I'm alone and do something stupid.  It's one of those qualities Matt sweetly refers to as "endearing.")

Fast Friday: Sante Fe BBQ chicken pizza

Have you ever done something and been so excited about coming up with such a unique, never-before-seen-by-this-world idea that you were practically jumping out of your socks flip-flops to share it with your friends?

But, as you're about to share your brilliant revelation, you discovered that it'd been done before, much less, by you.

Blerg!

Repetition be damned, you decided to not look back and march along, proud as you were before you made said discovery, and raved about your idea anyway.  You might even wish you'd not brought up the previous incident at all, hoping your friends either won't notice or, if they do, will be too polite to mention it.  Again, oops.

I believe I've just given you an extended example of the concept of being stubborn.  You're welcome.

And I'm going to be totally stubborn and insist that you make this right now.  Not tomorrow or next week.  But tonight!  Nothing says "hello, weekend!" quite like pizza that doesn't require sharing, especially a fast and fresh one made at home.  Sante Fe BBQ chicken pizza!

Chili lime chicken with black bean & corn salad

It's the sweetest day of the year and you're desperately trying to figure out what to have for dinner so you get something substantial in your stomach before the glorious sugar overload begins.  (Or, perhaps it's the finale to weeks of sampling the candy dish in your office... ahem.)

Contrary to my frequent unfulfilled wishes, candy is not an appropriate meal substitute. 

Here's a super quick meal you can whip up in 20 minutes that will leave you feeling satisfied and ready to attack the pile of sweets without an excess of guilt-- chili lime chicken and black bean and corn salad.  Summery (pffffff October) southwest flavors for the win!

Tomato & corn pie

Remember that song and dance I gave you yesterday about turning off your oven?

Well, uh, scratch that momentarily, but only if you have a functioning air conditioner in your residence.  I'm not trying to give anyone a heat stroke.  Besides, if you were too sick, you wouldn't be able to properly enjoy this mind numbingly-delicious tomato and corn pie.

(Can you tell I was trying to keep the apartment as cool as possible by closing the shades?  Oven on, shades closed.  A fair trade-off in my book.)

This time of year, my tastes have shifted from stews and meatloaves to anything littered with fresh fruits and vegetables.  I've even been known to forego cake and ice cream in favor of diced strawberries with a little whipped cream. The heat makes people do strange things, I tell you.

Warm spinach & corn salad with lime dressing

Happy Monday, minions!  Did you have a pleasant weekend?  I definitely did.  Friday I went rogue and totally skipped the gym or any semblance of exercise.  Instead, I headed to happy hour with friends -- gasp!  I've had Mad Mex and its legendary margaritas on my mind for months, so I finally indulged a little and enjoyed the warmer weather by walking there.  Certainly one of the perks of city life :)

At least that lowered the bar for the rest of the weekend so my stint as a sloth wasn't too disappointing.  Saturday morning started off on the right foot, I swear.  I was full of energy and, by 10:30, had made breakfast, cleaned the apartment, and organized my closet.  And then, out of nowhere, the motivation fairy came and took all that I had left.  What followed was the laziest day that I can remember... at least since college.

Crock Pot chicken taco chili

After a bit of a warm spell this week -- temperatures reaching 40! oh my! -- we're back to the cold and snowy weather of winter that I enjoy much too much.  It might be due to the fact that I love curling up under my quillow (quilt that folds into a pillow!) and watching TV.  Or that super hot showers feel incredible just before bed.  Or, it just might be because I've had the quintessential comfort food for at least one meal every day this week since Tuesday.  Chili!

You see, when I was planning meals last week, I aimed for dishes high in protein with lots of vegetables.  Some new gym routines on my radar were bound to kick my butt and I wanted to have the proper fuel for my tired muscles.  When I think of healthy meals, I think of plates with grilled chicken breasts, steamed vegetables, and small portions of whole grain rice.  Bor-ing!  Totally boring.

But because no sane person craves foods like that on a regular basis, I started craving something cozy and delicious and satisfying.  A pile of fresh pasta topped with sauce and grated cheese.  Or something like a super thick and creamy soup.  A carbohydrate-induced coma!  Delicious, yes, but hardly balanced.  What to do, what to do...

And then I spotted it.  The most mouth-watering chili recipe this side of the Mississippi interwebs.  Everyone has a favorite chili recipe or two.  I happen to have quite a few.  To this day, I haven't met a chili recipe that I didn't love.  But this one really takes the cake.  It's unlike anything I've ever had before.  I present to you a chicken chili.

Somehow, chili has managed to fly under the radar when it comes to balanced meals.  It snuck right into the comfort food family without anyone taking notice.  Sneaky, chili, very sneaky!  I'm onto you and your spicy and flavorful sauce, packed with onions and chilies and taco seasoning that has finally found its real purpose in life.  The two kinds of beans mix with the chicken that practically shreds itself it's so tender.  Oh, and did I mention that the prep is so easy I had to work to make the directions below form a respectable paragraph?  A little work in the morning makes for gourmet-smelling kitchen at dinnertime and a no work and all play dinner that will impress even the pickiest of eaters.

Do yourself and your significant other/friend/family/future self a favor and throw this together this weekend.  I'm thankful that there is one remaining serving of this, and I'm having it for lunch later today.  Finally!  I learned my lesson about delayed posting of recipes.  Maybe I really am on the ball this week?  To be determined on Sunday.  Have a fantastic weekend!


Crock Pot Chicken Taco Chili
(adapted slightly from SkinnyTaste)
-serves 10

A few notes: This chili is spicy without being hot, but feel free to add hot sauce or a diced jalapeno to knock your socks off.  Also, because it's practically a sin to eat chili without it, cornbread is a lovely addition :)

1 onion, chopped
1 (15 ounce) can black beans, drained
1 (15 ounce) can kidney beans, drained
1 (8 ounce) can tomato sauce
1 (10 ounce) package frozen corn kernels
2 (14.5 ounce) cans diced tomatoes
1 (8 ounce) can diced chilies
1 packet taco seasoning
1 Tablespoon ground cumin
1 Tablespoon chili powder
2 pounds boneless skinless chicken breasts
Shredded cheddar cheese, for serving

Combine onion, beans, tomato sauce, corn, tomatoes, chilies, seasoning and spices in bowl of a slow cooker.  Place chicken breasts on top in one layer and cover with lid.  Cook on low for 10 hours or on high for 6 hours.  About 30 minutes before serving, remove chicken, shred with forks, return to crock pot, and stir.  Serve and top with shredded cheese, if using.  Enjoy!

Corn & zucchini cakes with goat cheese

Back to the culinary adventures!  On the plane ride home on Friday night, I kept thinking about three things: 1) how much fun I had in LA, 2) how much I missed Pittsburgh and my favorite people, and 3) how excited I was to get back into the kitchen.  Honest.

I realize that thoughts of unpacking, catching up on sleep, or even buying a ticket to return to LA once feeling the Pittsburgh weather are much more normal than those of dreaming up new recipes.  But being on vacation and trying new foods gets my inferno-like brain really working overtime with things to try once I am back in my own space.  I actually scribbled a few down on a plane napkin for fear of forgetting them later... look for those in the weeks to come :)

Raw corn & zucchini salad

Two no-oven recipes in one week?  You bet.  And this one is so much easier than I originally thought it would be.  When I first spotted this fresh veggie salad, reminiscient of my two favorite shades of Crayola crayons, I assumed I'd have to boil the corn before cutting it from the cob.  You see, I come from a family that boils their corn, but I've also heard of grilling it, too.  Then I read the recipe note again -- no boiling or cooking at all?  Eating corn from the cob raw?!  What are we, barbarians?  We have fire!  And ovens!  I stuck my nose up slightly at this instruction and made it anyway.  

And oh, am I glad my inner snob didn't win this war.  The bright salad was so tasty.  I actually think I prefer corn raw now, telling anyone who will listen that, did you know?  You can eat corn raw!  And if that makes me uncivilized, so be it.  I'll just be in the corner, eating my salad with sans utensils (and probably making a mess), thank you.

The cool crunch of the corn and the thin tender zucchini was a perfect light side to accompany a main dish I'll write about later this week.  In fact, I took some of it along with me to work for lunch because it was that good on its own.  Simplicity is the key!  Oh, and it was totally inexpensive and 1-2-3 quick.  Because while some things deserve time and energy to be the shining star of a meal, the supporting cast need not be a huge production to be appreciated.

Raw Corn and Zucchini Salad

(adapted from Everyday Food)

-serves 6 as a side

3 ears of corn, husked and cleaned

2 medium zucchini, thinly sliced and quartered

2 tablespoons of fresh lime juice (about 1 lime)

2 tablespoons of extra-virgin olive oil

Salt

Ground black pepper

Carefully, using a sharp knife, cut off the corn kernels in sheets and place in large bowl (or plastic container with a lid, for tossing and storing later).  Discard the cobs.  Add the zucchini to the bowl, olive oil, and lime juice.  Toss gently to break up the corn and coat the vegetables with dressing.  Taste, seasoning with salt and pepper as you desire.

Summer corn & tomato salad with avocado, zucchini & mozzarella

Before I get to anything, I need to take a moment to discuss Glee... you know, that incredibly addicting TV comedy about a high school's glee club.  Love love love it.  Anyway, I'm not going to give anything away from last night's episode, but uh, is anyone else a little shocked at the dance moves that pregnant cheerleader Quinn Fabray is performing?  Yes, only the show's character is with child, not the actress, but shouldn't she be 8 1/2 months pregnant at this point?  And maybe the show's creators are ignoring that fact for dance numbers.  But, geez, at a few points during last night's final number, I fully expected to see the birth of her child right then and there.  Does this slightly annoy/concern anyone else?  That being said, I freakin' love that show :) Favorite song of the night -- Puck and Finn's number in the Sheets 'n Things store.  LOVE.

It's somewhat fitting that an uber colorful show should be the introduction to this rainbow of a summer salad.  While in Reading this past weekend, Matt's mom gave me the reigns to make something for part of Sunday's dinner.  Burgers were to be the entree, so I wanted something packed with vegetables and color and flavor.  After flipping through a stack of about 20 (really) food magazines, I found a recipe for avocado, corn and tomato salad.  This only took about a half hour, to which Matt's mom said, "Oh Katy, I didn't realize what I'd be doing when I asked you to think of something to make."  Yes, I take a challenge like that very seriously!

I changed a few of the ingredients to better suit my mood.  First, although some people love cilantro, you'll never find me singing its praises.  I can handle a little, but this called for 1 1/2 cups of the stuff and pureed at that.  Not for me, so I omitted it, and no one was the wiser.  Also, we had 3 cooked ears of corn remaining from the previous night -- bonus!  I also swapped out one ear of corn for one green zucchini for more color.  The resulting salad was light and a bit sweet with an array of textures: zucchini with a crunch, the pop of the juicy grape tomatoes, and the smooth mozzarella cheese.  Feel free to add a little garlic powder if you want a little kick to this salad.

Final notes: someone said, "What, are we feeding 12 people?" when he saw this huge bowl of salad.  Let's just say that 5 people cleared out about 3/4 of the bowl with no problems at all.  And, when I started photographing the prep and assembly of this salad, unaware that the parents hadn't seen me in food writer form, I got a few pats on the head and chuckles with "I love you, Katy."  Ahh yes, here I am, the food nerd.

A-Z Summer Salad

(adapted from Aida Mollencamp's recipe in Food Network magazine)

-feeds 8-10

2 avocados, diced

3 ears cooked corn, kernels removed (about 2 1/2 cups)

2 pints grape tomatoes, halved

Zest from one lime + 2 tablespoons fresh lime juice (from said 1 lime)

1 pound fresh mozzarella cheese, diced

1/2 cup extra virgin olive oil

1 medium zucchini, diced

1 teaspoon salt

1/2 teaspoon ground black pepper

In a large bowl, whisk together lime zest and juice, olive oil, and salt and pepper.  Add avocado and toss with mixture to coat evenly (the acidity in the lime juice will keep the avocados from browning).  Add remaining vegetables and cheese, and toss to mix up ingredients.  Cover and let sit for at least 15 minutes before serving or refrigerate up to 4 hours.  Before serving, check for seasoning (salt and pepper).  Enjoy!