roasted

Eating My Way Through the Alphabet; Letter R

What’s Cooking in Gail’s Kitchen? Be Our Guest: Roasted Corn Salad! Nothing tastes better than fresh corn. Shuck it off the cob to make a spectacular side dish that goes well with quesadillas, tacos, and grilled meats. This make-ahead roasted corn salad is another picnic basket favorite that travels well and satisfies a crowd. Simply modify the portions to match the event. It’s fresh, it’s spicy, and it’ll keep ’em coming back for more. 
ROASTED CORN SALAD
Ingredients:

3 ounces cider vinegar

1/2 teaspoon water

1/4 cup olive oil

1/2 cup sugar

1/2 teaspoon sea salt

1/4 teaspoon white pepper

3 ears bicolor corn, shucked off cob

2 tablespoons vegetable oil

1/2 cup black beans, drained

1/8 teaspoon garlic powder

1/8 teaspoon cumin powder

1/4 teaspoon Cajun seasoning 

1 jalapeño pepper, chopped

1 ripe tomato, chopped

1 green pepper, chopped

2 celery stalks, chopped

1/2 red onion, chopped

1 tablespoon fresh cilantro, chopped
Instructions:

Combine the cider vinegar, water, olive oil, sugar, sea salt, and white pepper in a saucepan; bring to a boil, stirring occasionally. Set aside to cool at room temperature. In an iron skillet over medium-high heat, add vegetable oil. Drop the corn kernels into the skillet; stir to coat. Every few minutes, turn corn with a spatula. As the kernels begin to char, continue turning until corn is tender, about 6-7 minutes. It may be necessary to reduce heat. Place black beans in a large covered bowl. Transfer roasted corn to same bowl. Sprinkle with garlic powder, cumin powder, and Cajun seasoning. Add chopped jalapeño pepper, tomato, green pepper, celery, red onion, and cooled marinade. Mix thoroughly. Refrigerate overnight. Before serving, garnish with fresh cilantro. 

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Yam Sticks! Here is a nice alternative when craving French fries. Substitute the Idaho potatoes for yams and bake them instead of frying. You’ll feel better about making a healthy choice while mixing up the menu a bit. Give your taste buds a real surprise as you go from hum-drum to WOW!
YAM STICKS
Ingredients:

6 medium sweet potatoes, peeled and cut into sticks

1/4 cup extra virgin olive oil

1/2 teaspoon seasoned salt

1/4 teaspoon white pepper

1/4 teaspoon crushed red pepper flakes

1/8 teaspoon garlic powder
Instructions:

Preheat oven to 425°. In a large bowl, combine all ingredients. Mix well until yam sticks are evenly coated. Marinate in the refrigerator for one hour. Meanwhile, place a baking sheet in the oven so it is already hot before adding the yams. Being careful when removing it from the oven, lightly spray the baking sheet with non-stick oil. Spread yam sticks into single layer. They crisp up better when they’re not touching. Bake about 40 minutes or until tender and slightly browned. Turn halfway through baking, using kitchen tongs. Serve immediately.