January 12, 2014

Pan-roasted corn and peppers dip

roasted corn and peppers dip

Time flies and we are already into the second week of the new year! It has been a hectic and tiring December and the terrible me could not find any time to settle down to blog after the new blog layout was done. Hopefully now that things at home and at work are more settled, I can find more time to blog! For a change, I thought I’d share a recipe for my favourite dip today. I seldom make dips; I rarely have an occasion for them. My cell group had a post Christmas before New Year gathering though, and I finally found an opportunity to make my favourite dip. The first time I made this was for an office gathering and it received great reviews. This time, people loved it too, so it’s definitely a keeper.

Pan-roasted corn and peppers dip
 
Print
Ingredients
  • 3 cups of corn (fresh or frozen)
  • 1 red pepper, cut into small cubes
  • 1 green pepper, cut into small cubes
  • ¾ cups of shredded cheddar
  • ¾ cups of shredded mozarella
  • 1 cup sour cream
  • 1 cup mayonnaise
  • ¾ cup chopped spring onions
  • salt and pepper to taste
Instructions
  1. Heat a non-stick pan over a medium flame.
  2. Pan roast corn till they char slightly.
  3. Remove from heat and allow it to cool.
  4. In the same pan, pan roast cubed peppers till they char slightly.
  5. Set aside to cool.
  6. In a large bowl, combine corn, peppers and the rest of the ingredient. Mix well and season to taste.
  7. Allow the dip to chill for at least an hour to allow the flavours to meld.
  8. Serve with corn chips.

 

Filed Under: Appetisers and Soups, Vegetables and Fruit Tagged With: , , , Leave a Comment
September 24, 2013

Salmon and Corn Chowder

Salmon and Corn Chowder | Delicacious

Are there days where you just crave a bowl of hot soup for dinner? I do so occasionally, especially on cold, rainy days. Or sometimes, it’s just me being lazy and trying to figure out a quick fix for dinner. Whatever your reason for wanting soup for dinner, this salmon and corn chowder is sure to satisfy.  It is hearty, healthy (I use low fat milk instead of cream), and tasty, and goes perfectly with biscuits or soft dinner rolls. Serve this with my bacon, parmesan and scallion scones and you will definitely have very happy people at the dinner table.

My little one came into the room while I was typing this post, saw the photo and exclaimed, “Oh I remember this soup! It’s full of corn, mushrooms and fish. It’s yummy! I like it.” There you go. Even two and a half year olds like it. I am sure you would too.

Salmon and Corn Chowder
 
Print
Serves: 4
Ingredients
  • 2 tablespoons olive oil
  • 1 stalks celery, cut into ½-inch slices
  • 1 medium potato, cut into 1-inch cubes
  • ¼ cup of chopped scallions
  • 1½ cups corn kernels
  • 4 cups chicken stock
  • 1 cup low fat milk
  • Zest of 1 lemon
  • ½ tsp dried dill
  • 500g boneless salmon fillets, cut into 2-inch pieces
  • 1 tbsp lemon juice
  • salt and pepper
  • cornstarch and water for thickening (optional)
Instructions
  1. Heat the olive oil in a soup pot or dutch oven over a medium flame.
  2. Sauteed celery and potato for about five minutes.
  3. Stir in corn, scallions and stock.
  4. Bring to a boil, then reduce flame to low and simmer covered for 12 - 15 minutes.
  5. Stir in milk and lemon zest.
  6. Add salmon and simmer for 3 - 5 minutes.
  7. Stir in lemon juice.
  8. Season to taste with salt and pepper.
  9. Thicken with cornstarch water if preferred.
  10. Serve hot.
Notes
Adapted from Epicurious

I’m sharing this post at some of these blogs here.

Filed Under: Appetisers and Soups, Food for Tots, Meats and Seafood Tagged With: , , , 2 Comments