Memorial Day is a day of remembering the men and women who died while serving in the United States Armed Forces. Too many and we thank you.
Memorial Day means a cookout around here. Hot dogs and hamburgers just don’t make the grade most times. My family likes meat and spice. A grilled steak usually hits the mark. I needed to add a little zip and pizzazz this year. The same old grilled steak, potato salad and baked beans just weren’t appetizing. So I decided to play around with the salsa and one thing led to another. Before you know it I had the tequila out (for the salsa only!) Why not give it a try? Lime juice and tequila work for all sorts of things. I think this salsa is a keeper for future cookouts and maybe even fajitas. It worked on the steak but I didn’t add any to the corn salad. Maybe next time!
Gazebo Room Greek Dressing is a great greek dressing/marinade brand name that is available in some grocery stores. If it isn't handy in your store your favorite greek dressing will do.
This salad is best made a day ahead to marinate overnight.
What You Need:
4 cups yellow corn kernels (fresh or frozen)
1 1/2 cups Gazebo Room Greek Dressing (divided)
2 tablespoons fresh dill chopped
1 cucumber stripe peeled, halved and sliced
3 tablespoons apple cider vinegar
salt and pepper to taste
What You Do:
Pre-heat oven to 400 degrees.
On a large sheet pan or 13X9 cake pan mix corn and 3/4 cup dressing.
Place pan in the oven and stir corn every 10 minutes.
Once 1/2 the corn has turned a light brown remove from oven and let cool.
Mix the rest of the ingredients in a bowl and chill for at least two hours if not 24 hours.
I know Cinco de Mayo is over but in my kitchen the natural evolution of Tex is Mex. Made apparent by what happened to this dish. I was hungry for a barbecue and didn’t have the time for the rigamarole that the good stuff involved. So, I started to think of ways to cheat. I wanted brisket and beans. That would mean all day in the smoker or oven and on the stove. Ehhh…..what would happen if I just threw everything into a crock pot? Tah dah! Served with a tortilla or cornbread a classic cowboy style Texas dish. By the time it was done though I was hungry for the Mex. So, I took my Tex and added the Mex. I put the brisket and beans in a tortilla and added green chile sauce and cheese. Voila! A cross between a burrito and an enchilada. A Burrchada.
All the way home from work I was thinking about Mexican food. I never got over in a lane where I could turn into any place to get it to take home. So I had to make my own.
For some reason I bought some flour tortillas the other day while I was shopping. I think I was intending on a chicken taco salad with the shell baked in some new tortilla bowl molds I bought. (Another day!) In the pantry I had all the fixings I needed to make my own Mexican flavored dinner.
When I get hungry for the taste of enchiladas nothing else will do. All I had were flour tortillas. I could make burritos or enchiladas; however I settled on this little casserole which now has provided plenty of leftovers. I don’t usually use refried beans, but these also have the flavor or nachos with the beans. So I have technically taken care of 2 hankerings I might have.
I used to make Nachos Grande on Sunday night. A little labor intensive, but so well worth the taste. Tostada chips spread with the beans (individually), topped with browned ground meat, green chiles, onions, tomatoes and cheese. Broil until the cheese bubbles and eat them fast while they are still warm. Andy would warm up the leftovers in the microwave. That didn’t appeal to me.
I like the taste of raw onions on my enchiladas. If you don’t, you can brown the onions with the ground meat.