Tag Archives: Foodie

Manchego Corn with Lime

16 Jul

It has been such a busy and exciting week! Last Monday was my first day as an official Foodie, and I couldn’t be happier with my new position. Thursday I was able to make and demonstrate a really wonderful summer recipe that featured mangoes and cucumbers. I wish I would have had my camera to take some shots because the recipe turned out better than expected, I will try to re-create it here in a couple of days.

The combination of Manchego, lime and roasted corn is so good you might be tempted to eat the bowl yourself. But please share with someone you love, they’ll thank you for it!

 

The lime adds a bite to the creamy, cheesy deliciousness of the corn. Take this dish to any party and it will be gone instantly.

 

Manchego Corn with Lime

adapted from Bon Appetit

serves 6

Ingredients:

  • 6 ears yellow sweet corn, unhusked
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon butter
  • salt and pepper to taste
  • juice from one lime
  • 1/2 cup Manchego cheese, grated
  • 1/4 cup chives, minced

Directions:

  1. In a 450 degree oven or on a grill, roast corn for about 15 minutes, until corn is crisp tender.
  2. Allow corn to cool, unhusk, and  cut kernels from the cob.
  3. In a large skillet heat the oil and then add the corn, saute corn until it is lightly browned in spots, about 3-5 minutes.
  4. Add butter to the corn and stir until butter is melted. Season with salt and pepper and remove from heat.
  5. Transfer corn to a serving bowl. Add lime juice, cheese and chives, toss gently to coat.

 

 

 

Spicy Roasted Chickpeas

11 Jul

Big news, and an easy recipe today. First with the big news, I am now officially a Foodie! I know, I know I have been a foodie for a while now but all of that foodie-ing has been non professional. That has changed, I am now a professional Foodie. My new job title is actually Foodie. What is a Foodie? Well, my job involves talking to people about food all day! I get to share ideas and tips, and help customers navigate the store. How great is that.

With the cooler temperatures we have been having in Austin (by cooler I mean 90 degree days instead of 100).  I decided I could finally try roasting chickpeas. I came across this recipe back in May, but decided today was the day to give it a try since I had some extra chickpeas in the fridge from hummus.

I could not stop eating these after they came out of the oven.  You could just serve them up in a bowl as a snack, toss them on salads, or even add them to a trail mix. A great combination of crunchy and savory to satisfy those cravings for unhealthy snacks. Also, the cayenne gives these a nice kick!

Spicy Roasted Chickpeas

Ingredients:

  • 3 cup chickpeas, drained and rinsed
  • 3 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne, use more or less to adjust spiciness

Directions:

  1. Preheat oven to 425 degree.
  2. In medium bowl mix together all the ingredients, until the chickpeas are coated.
  3. Using a rimmed baking sheet pour chickpeas out in a single layer.
  4. Bake on the lowest rack for 25-30 minutes. Turn chickpeas halfway through to ensure even baking. Chickpeas will be done when they are golden and crispy.
  5. Remove chickpeas from pan to a paper towel lined plate and pat off excess oil.
  6. Store leftovers in a zip top bag or air tight container.