Hatch Corn Muffins

12 servings

1 cup all purpose flour

1 cup cornmeal

1 tbsp sugar

1 tbsp baking powder

1 tsp salt

2 large eggs

1/3 cup whole milk

1 tbsp corn oil

2 tbsp Hatch chilies (seeded, roasted, chopped) (about 1 whole pepper) *can also use jalapenos

1 can creamed corn

1. Prehead oven to 350 degrees.

2. Mix dry ingredients in medium bowl.

3. Mix milk, oil, chilies, and corn in large bowl and whisk.

4. Add dry ingredients to egg mixture and mix until all is moist. Don't overmix.

5. Pour into greased or papered muffin tins and bake until a fork comes out clean (25 mins.)

Tzatziki (Greek yogurt dip)

16 oz (2 cups) plain Greek yogurt

4-6 cloves garlic, finely chopped

1/2 cup grated cucumber 

bunch fresh dill

1 tbsp olive oil

salt & pepper

Grate cucumber and drain excess moisture (usually I just squeeze in a paper towel or over sink) and add to yogurt, along with chopped garlic (to taste) and dill.  Stir in olive oil, add salt and pepper to taste and serve immediately.

Spanikopita (Greek Spinach Pie)

This recipe is delicious and easy.  I'm a big fan of just sticking something in the oven and then you can relax and let it cook.  The original recipe has a huge yield (an entire pan of spanikopita) but this is the halved version.

1 package filo dough

1 1/4 lbs. spinach

2 large chopped onions (red taste the best)

1 medium leek, chopped (optional)

1 small bunch dill, chopped

1/2 cup olive oil

salt & pepper

oil for brushing

Wash spinach well and parboil until limp.  Drain well and chop.  Place half the oil in pot and brown onions and leeks slightly.  Add chopped spinach, dill, salt, & pepper and let simmer a few minutes.  Remove from heat.

Grease pan of desired size and roll out 4 sheets of filo to size of pan.  Place 2 sheets in pan, brushing each with oil.  Pour in filling and cover with remaining 2 sheets, brushing oil in between.  Bake in a moderate oven (I usually do about 275 degrees) for 45-60 minutes.  

It goes great with a bit of tzatziki.  I'll post that recipe as well. 

Black Bean & Corn Salsa

1/2 t. garlic powder
1 can shoepey corn, drained
1 can black beans, drained
1 med. tomato, chopped
1/2 c. red onion, chopped
1/2 green pepper, chopped
1/2 c. italian dressing
1/2 t. chili powder
1 t. tabasco sauce
1/2 c. cilantro, chopped
1-2 cloves garlic, chopped (optional)

Mix all ingredients and chill for 2 hours before serving.

Baby Bello Turkey Burgers

1 lb. ground turkey
6-8 baby portobello mushrooms
1 small yellow onion
1 block mozzarella cheese
A few hefty dashes of Worcestershire sauce
A few hefty dashes of Steak seasoning
A few tablespoons of olive oil
Sandwich Sized English Muffins
A few large sliced tomatoes
1 clove garlic (optional)

Chop mushrooms and onion. Slice cheese into cubes. Combine ingredients in large bowl. Mash the turkey by hand until the onions, mushrooms and cheese are thoroughly mixed in. Add Worcestershire sauce and seasonings to taste. Form into patties. Heat olive oil in a large pan. Fry patties for about 4-5 minutes on each side depending on the size. Toast english muffins. Put each turkey burger on an english muffin with a few tomato slices and enjoy! Obviously, there are many possible variations (different cheeses, seasonings, etc.) But I've had this recipe twice now and I think it's absolutely delicious.

Chicken Curry

3 boneless chicken breasts
2 T. Patak's Curry Paste (hot or mild)
1/2 green pepper diced
1/2 large onion, diced
2 cloves garlic, diced
1 can stewed or diced tomatoes
1 sm. can tomato paste
1/2 c. frozen peas
1 c. frozen vegetable medley (broccoli, cauliflower and carrots)
1/4-1/2 can of coconut milk

1. Boil chicken breasts.
2. While chicken cools, saute green pepper and onion in olive oil. When chicken is cool enough to touch, shred to your liking with a fork.
3. Put chicken, green pepper, onions and garlic into crock pot or large sauce pan (low heat)
4. Add curry paste and cover for 5 minutes.
5. Add canned tomatoes and tomato paste + 1 can of water. Let cook, covered, for 20 minutes.
6. Add frozen veggies and cook for another 10 minutes with lid on. (Sometimes I also like to add lime juice and cilantro at this point, if I have it.)
7. Shortly before serving, add coconut milk.
8. Serve with basmati rice.