Recipes Inspired by the Box!
Fri/Sat, July 1-2, 2016

At a Glance – Recipes Inspired by the Box

Mary’s Chilled Corn Soup

Baked Smashed Potatoes

Summer Vegetable Tian

Chicken Fajita Stuffed Peppers

Cilantro Chicken

Italian Potato Casserole with Sweet Peppers


Mary’s Chilled Corn Soup

Recipe courtesy of AHO subscriber Mary from Glendale

Ingredients:

  • 3 cups of fresh corn, cut off the cob
  • 2 cups of chicken stock or vegetable stock
  • 1 can of full fat coconut milk (approx 13.9fl oz)
  • 1/2 cup  of heavy cream
  • 2 crushed cloves of garlic
  • spring of thyme
  • 1/2 onion chopped fine
  • pinch of cayenne
  • Kosher salt & white pepper to taste
For the topping:
  • corn nuts, chopped
  • basil oil (take fresh basil leaves and  put in a blender with canola or neutral oil, then strain through a cheesecloth)
  • Espelette pepper or Aleppo pepper

Instructions:

  1. Sweat the onions till tender (but not brown) in a sauce pan, add corn add chicken stock.
  2. Add the coconut milk and cayenne.
  3. Cook until corn is tender about 20 minutes maximum.
  4. In a separate sauce pan add heavy cream, 2 crushed cloves of garlic, and a spring of fresh thyme.
  5. Reduce until the heavy cream is thick like a sauce and coats the back of the spoon.
  6. Add the heavy cream (strain out garlic & thyme) to the soup mixture.
  7. Blend in batches in the blender.
  8. Strain soup with a sieve for a silky smooth soup. Top with the garnishes.

Baked Smashed Potatoes

Recipe by Carol Peterson

Ingredients:

  • 10–12 red potatoes, washed
  • salt to taste
  • olive oil
  • black pepper to taste
  • chopped savory or basil to taste (or any other herb you might have)

Instructions:

  1. Preheat oven to 450°
  2. In pan, boil potatoes in lightly salted water until fork tender. After potatoes have been boiled, place on baking sheet.
  3. With a potato masher gently press down to mash each potato.
  4. Drizzle the tops of potato with olive oil. Sprinkle with salt and pepper and herb of choice.
  5. Bake for 20 to 25 minutes or until golden brown. You may also top with grated cheddar cheese or pepper jack cheese prior to baking.

Summer Vegetable Tian

Recipe by Carol Peterson

Ingredients:

  • 1 tbsp olive oil
  • 1 onion
  • 2 cloves garlic, minced
  • 1 zucchini, sliced into thin rounds
  • 1 yellow squash, sliced into thin rounds
  • 1 potato, rinsed, sliced into thin rounds
  • 1 tomato sliced into thin rounds
  • 1 tsp fresh oregano,minced
  • 1 tsp chopped rosemary
  • 1 c shredded Italian cheese
  • salt and pepper to taste

Instructions:

  1. Finely dice the onion. Sauté the onion in a skillet over medium heat with olive oil. Add garlic and cook.
  2. Spray 8×8 baking dish or coat with butter. Spread the onion mixture on bottom.
  3. Place the thinly sliced veggies in dish vertically alternating pattern. Sprinkle with salt, pepper and herbs.
  4. Cover with foil and bake for 30 minutes.
  5. Remove foil top with cheese and bake for 15 minutes more.  Enjoy!

Chicken Fajita Stuffed Peppers

 

Recipe by Carol Peterson

Ingredients:

  • 2 c cooked brown rice
  • 2-4 bell peppers
  • 1 ½ c chopped fennel (bulb and fronds)
  • 2 cloves garlic,minced
  • 2 tbsp olive oil
  • 1 lb chicken diced into ¾ “ pieces
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ¼ tsp paprika
  • salt and pepper to taste
  • 1 10 oz can tomatoes
  • 1 c black beans drained and rinsed
  • 1 c corn
  • 3 tbsp fresh cilantro
  • 1 tbsp fresh lemon juice
  • 2/3 c shredded Jack cheese
  • optional: sour cream and Hot sauce

Instructions:

  1. Preheat oven to 375F. Cook your rice according to directions to make desired amount.
  2. Heat 1 tbsp oil in a large skillet. Add fennel and sauté until golden then add garlic and sauté a bit longer. Transfer to a plate.
  3. Add remaining oil to skillet and add chicken, sprinkle with ½ tsp chili powder, ½ tsp cumin and the paprika and season with salt and pepper. Cook stirring until cooked through.
  4. Reduce heat and add tomatoes, fennel and garlic mixture, beans, corn, cooked brown rice, remaining seasonings, lemon juice, and a bit more salt and pepper to taste. Cook until heated through.
  5. Cut tops of bell peppers off and remove the vein and seeds. Wash and drain water out.
  6. Add ½ cup of mixture to each pepper and slightly press into pepper, and place in baking dish. Cover the baking dish with foil and bake 30-35 min until pepper are soft.
  7. Remove from oven and sprinkle tops evenly with cheese and return to oven to bake until cheese has melted.
  8. Serve warm topped with cilantro, sour cream and hot sauce.

Cilantro Chicken

 

Recipe by Carol Peterson

Ingredients:

  • 4 boneless skinless chicken breast halves (or your choice of boneless skinless thighs) 2 lbs total
  • ¼ c lime juice
  • ½ c fresh cilantro, chopped
  • 6 garlic cloves, chopped
  • 1 tbsp honey
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper

Instructions:

  1. Pound the chicken to an even thickness and place in a shallow baking pan.
  2. In a small bowl, mix lime juice, cilantro, garlic,honey, olive oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill 30 min or overnight.
  3. Grill chicken till no longer pink inside 4-5 minutes per side until cooked through.

Italian Potato Casserole with Sweet Peppers

Recipe by Carol Peterson

Ingredients:

  • 1 lb potatoes, peeled, cut into even pieces, boiled until tender and sliced
  • 1 Tbsp olive oil
  • ½ lb mushrooms, sliced (optional)
  • 1 medium red or green bell pepper, sliced
  • ½ lb Italian sweet peppers, sliced
  • ½ medium onion, chopped
  • 3 eggs, beaten
  • ¼ tsp seasoning salt
  • 1 ½ cups cream or whole milk
  • ½ lb bacon, fried and crumbled
  • 2 large tomatoes, peeled, seeded and chopped
  • Pepper to taste

Instructions:

  1. After potatoes have been cooked and drained, place the sliced potatoes in a 9″ oven proof dish.
  2. Sauté onions and mushrooms until just soft.
  3. Beat together eggs, cream, and salt and pepper.  Cover the potatoes with the peppers, mushrooms and onion,  half the bacon, and tomato.
  4. Pour in the beaten egg mixture and cover with foil.  Bake at 350˚ for 35 minutes.
  5. Uncover and add the rest of the bacon.  Return to oven uncovered for about 10 minutes, or until top is nice and golden and a knife comes out clean.
  6. Optional:  Sprinkle with 1-2 cups grated cheese when adding bacon and returning to oven.

Author AHO Kitchen Team

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