Tex-Mex Quinoa

Skip the tortilla and mix your burrito fillings into a protein-rich quinoa. Top with some grated Cotija cheese for even more yumminess!

Mexican Corn Salad

A Mexican corn salad full of the yumminess of Elote - cotija cheese and chipotle mayo combined with sweet corn.

Chipotle Bacon Corn Salad

Smoky and spicy chipotle combined with sweet corn and savory bacon with garlic and red onion for extra yumminess. Serve as a side, snack, or even a salad topping!

Mango Corn Salsa

Combine mango, corn, and some bell pepper for a sweetly tropical flavored mango corn salsa.

Baked Corn Fritters

Flavorful baked corn fritters made with caramelized onions and Parmesan cheese. Throw in some corn meal for extra texture!

Salmon Fried Rice

We hadn't made fried rice in a while, and we both had a hankering for it, so I decided to make some. And then I went for Salmon Fried Rice since it was Saturday - seafood day. Two birds and all, right? I know last time, I said Fried Rice is good for using up ALL the things. However, it's also good when the refrigerator's empty. Just some eggs, rice, and mixed frozen vegetables, and you're good to go! (And in this case, salmon. Because you know, Salmon Fried Rice. A quick and enjoyable meal. Only thing I forgot was adding a bit of leftover bok choy into the mix. Yummy!

What's your favorite fried rice add in?

Salmon Fried Rice

by CJ Huang

Quick, simple, and healthy. Make this Salmon Fried Rice with leftover odds and ends or when you're low on groceries.

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yield: 4 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
393 grams		3 cups		rice, cooked and cooled	I used a mixture of white rice, brown rice, and barley.
194 grams	6.843 ounces		2	salmon fillets, cubed
			2	eggs
		1 teaspoon		ginger, grated
171 grams	6.032 ounces			vegetables, diced
		1 tablespoon		soy sauce
		1 tablespoon		green onions, sliced	optional, for garnish

Methods:

	1. Gather all materials.
	2. Slightly scramble eggs.
	3. Mix in rice and soy sauce, making sure to fry the rice a bit.
	4. Make a hole in the middle and add in salmon.
	5. When salmon is mostly done, add in veggies, and cook until everything heated.

Linked to: Full Plate Thursday, Artsy Fartsy Party, BFF Open House, Traffic Jam, Fiesta Friday, Meal Plan Monday, Handmade and Otherwise, Saturday Sparks, What's for Dinner?, Over the Moon, Hearth and Soul, Inspire Me Monday, Farm Fresh Tuesday, Tuesdays at Our Home, Wine'd Down Wednesday, Party in Your PJs, Your Whims Wednesday, Homestead Blog Hop

Burger and Veggies Foil Pack

Layer some chopped veggies on top of a beef patty and wrap it in foil to make some burger and veggie foil packs.

Chicken Pot Pie

After making the pie crust, I needed to make the chicken pot pie filling. I'd never successfully made a chicken pot pie before, but I knew it needed chicken (obviously) and some mixed vegetables. I thought I'd throw some chopped onion in as well for additional flavor, and since there were already carrots and onion in the mix, I thought some celery would also go well. However, since I didn't have any, I substituted celery seed. I also threw in some oregano and bay leaves for good measure. The primary difference I made this time was that I just used gravy instead of using cornstarch and some combination of water, stock, milk, or cream as a thickener. I'm not sure why that made such a huge difference since gravy is basically drippings, corn starch, and some combination of water, milk, or cream, but it really did. Once the filling was complete, all that remained was making the crust. Although there's a wide variety of crusts available, I wanted to make an all butter pie crust, or pâté brisée, because that's what I think of as going with chicken pot pie, and I have it say, it was worth the effort! The entire apartment also smelled delicious while baking this pie!

Chicken Pot Pie

by CJ Huang

Materials:

Mass	Weight	Volume	Number	Material	Notes
	1 pound			chicken, cooked and shredded
			2	onions, chopped
		1/2 teaspoon		oregano
			2	bay leaves, crushed
		2 cups		gravy	I wanted a drier pot pie so that not all the filling would come out, but if you wanted a more moist filling, you could add more gravy.
		1/2 teaspoon		celery seed	I didn't have any celery, but you could use 3 stalks (chopped) instead.
	12 ounces			mixed vegetables	I used carrots, corn, green beans, peas, and lima beans.
		1/4 teaspoon		pepper
			1	pie crust, bottom crust prebaked, top crust unbaked	I used carrots, corn, green beans, peas, and lima beans.

Methods:

1. Mix onions with gravy and cook until onions are translucent.
2. Add all remaining ingredients except pie crust and mix well over medium heat.
3. Pour filling into prebaked bottom crust, and form unbaked top crust over filling.
4. Poke some holes with a fork or cut some slits in the top crust before baking.
5. Bake at 350F until warmed through and top crust flaky.

Mexican Cotija Corn

Back when I worked at a chromatography company, I went to a tapas restaurant for lunch, and had some Mexican Corn. Unfortunately, I can remember neither the restaurant name nor the location anymore. However, I do remember the delectably yummy and flavorful Mexican Corn on the Cob. (We recently went to another restaurant, and I believe this corn is also called Elote.) Since we'd purchased some corn on sale, I thought back to the scrumptious corn I enjoyed back in what seems like another lifetime. I made this Mexican Cotija Corn in a oven, and it'll taste even better if you make it on a grill. The hardest part of making this corn was getting it to stay submerged while soaking - they just want to roll and float! I ended up using a rice cooker pot partially filled with water on top of a plate to keep the corn down. So once you've soaked the corn, drain and roast it. (Unless you're lucky and have access to a grill. Then grill the corn.) :) Once the corn's cooked, slather it with some Chipotle Mayo and roll it in some Cotija cheese. Then it's time for the best part - gobbling!

What's your favorite way to eat corn on the cob?

Mexican Cotija Corn

by CJ Huang

Smoky chipotle mayo and salty Cotija cheese perfectly complement sweet corn in this Mexican Cotija Corn.

Prep time: 60 minutes
Cook time: 30 minutes
Total time: 90 minutes
Yield: 6 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
			6 ears	corn
		1/2 cup		chipotle mayo
128 grams	4.5 ounces			cotija cheese, grated

Methods:

	1. Gather all materials.
	2. Soak corn in water for about an hour.
	3. Bake corn at 400F for 30 minutes, rotating halfway through. (Or grill!)
	4. Remove corn husk and silk, leaving the stalk as a handle. Slather with chipotle mayo, and then cover with Cotija cheese.

Shared with: Wonderful Wednesday, Wednesday Showcase, What's Cookin' Wednesday, Creative Ways, Thursday Favorite Things, Foodie FriDIY, Throwback Thursday, Pinworthy Projects, Bloggers' Pit Stop, Happiness is Homemade, Nifty Thrifty Sunday, Sustainable Sunday, What's for Dinner? Sunday, Over the Moon, Motivation Monday, Melt in Your Mouth Monday

Chicken Pot Shepherd's Pie

Combine chicken pot pie and shepherd's pie into one warming and flavorful dish.

Corn Fritters

Quick and simple corn fritters made with whole wheat.

Mexican Corn Soup

This Mexican Corn Soup's perfect for a cold day - creamy corn and spiciness topped with avocado to bring comfort and warmth.

Avocado Bean Quesadillas

A cheesy and creamy avocado bean quesadilla filled with corn, pico de gallo, and a bit of onion.

Lisa's Beef Stew

I'm happy to introduce Lisa at Home to 4 Kiddos today! I first found her since she hosts Try a New Recipe Tuesday, and you're always sure to find something tasty there. I also love how she always gets her kids involved in whatever they're making and teaching them about making food. :) Without further ado, let's welcome Lisa as she shares her Beef Stew!

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I am so grateful to be a contributing a guest post today! As CJ mentioned, I’m Lisa. I blog over at "Home to 4 Kiddos," where I write about lots of things, including our homeschool journey. I also host a weekly recipe linkup called "Try a New Recipe Tuesday." :)

A hearty beef stew with all your odds and ends - sure to please on a cold and blustery day.

Salmon Chowder

A creamy and chunky salmon chowder hearty enough for a meal. Delightful in some bread (or just plain) bowls!

Cilantro Corn Salsa

A simple, yet flavorful, corn salsa with red pepper, onion, and plenty of cilantro.

Cilantro Lime Corn on the Cob

Corn on the cob, kicked up a notch with a flavorful cilantro lime butter.

Skillet Chicken Nachos

A filling dip with creamy beans, sweet crisp vegetables, and delectable chicken all enveloped in velvety cheeses.

Fried Rice

A quick, easy, and tasty way to turn odds and ends into a delicious meal!

Brunswick Stew

Brunswick stew, a tomato based stew with vegetables and meat, is a traditional dish popular in the American South. It's also surrounded by controversy.