Yesterday, I posted about my New Year’s Resolutions. I am happy to report that for the second day in a row, I woke up with no snooze alarm! Lest you think I am a bastion of willpower, let me let you in on a secret. At night, before I go to bed, I set the alarm on my cell phone. Then, I get out of bed and put my phone far out of my arm’s reach. Then, in the morning, I am forced to get out of bed to turn off the alarm. Once I’m out of bed, my dogs are looking at me longingly and my workout clothes are all laid out, so I figure I might as well go ahead and get dressed instead of crawling back into bed and hitting that snooze button.
So far, this technique is working for me. The Taste Tester (TT), however, is not a fan. Jealous of my newfound resolve and willpower and also a big believer in snoozing, he has decided to set his alarm earlier than my alarm, thereby waking me up and giving me the effect of the snooze alarm, even though I am not actually hitting the snooze button. The joke’s on him though, because this gives me the best of both worlds. I still get the gradual wake-up the snooze alarm gives me, but I am also out of bed at just the right time. No over-sleeping and starting the day off rushing. Instead I am up at 6:30, ride my exercise bike, make my coffee, and slowly get ready for the day. Aside from letting my dogs out 3-4 times, chasing one dog up and down a steep hill in our backyard because she won’t come inside, and spending part of the morning outside in frigid temperatures in my bathrobe; it’s pretty much the perfect start to an excellent day. Read more
2-3 jalapeno peppers, chopped and seeded (or leave the seeds, this is to taste)
1 red pepper, chopped
4 ears corn, removed from cob (or about 3-4 cups)
Milk, to taste (optional)
2 cans black beans, rinsed and drained
8 corn tortillas
Toppings: cilantro, sour cream, salsa, lettuce, tomatoes, etc.
In a cast iron skillet (or other large skillet), fry bacon to desired crispness.
Remove bacon from skillet and drain on a paper towel-lined plate. Leave the bacon grease in the skillet over medium-low heat.
Add the onion, followed by the peppers to the bacon grease and cook about 5 minutes, until soft but not brown. Reduce heat if needed.
Add the corn to the pan. Fry corn until cooked through, about 15-20 minutes. If you want to make this step even faster, microwave the corn on the cob for 5 minutes. This will mostly cook the corn then it should fry much more quickly.
For a creamier-style corn, you can add a bit of milk at this time. I forgot about the milk so I did not try it this way.
Once corn is cooked, stir in black beans until heated through.
Cut bacon into small pieces and add to pan or use as a topping for the tacos.
Ahhh August. Is there anyone who doesn’t love this time of the year? I mean, sure, it’s hot, but all the best things are in season. Tomatoes. Peaches. Corn. This is the time of the year to figure out how to use these fresh ingredients in as many ways as possible. Like turning corn into corn tacos. With bacon. Do I even need to say more?
3 more weeks of summer means 3 more weeks of corn! (That’s right southerners-it’s still summer up north, no school until after Labor Day!) I have been buying it by the dozen and freezing it for winter. This weekend I got 5 ears/$1. Can you beat that? This year, the Taste Tester, who previously was not a big fan of corn, has come around to liking it. Partially because I have been grilling instead of boiling and partially because it’s so cheap! I was nervous about this recipe since he is not a big fan of corn, but he really liked it* and we ended up enjoying the leftovers** for dinner the following night. (Leftovers from meals the Taste Tester doesn’t care for end up as my lunch!)
Sweet potatoes have a special place in the heart of both the taste tester and myself. In the first 26 years I spent on earth, I cannot think of a single time, outside of Thanksgiving, that I ate a sweet potato. Then, seemingly all of the sudden, around 2012, sweet potatoes started having a “moment.” Sweet potato fries started popping up on menus and it seemed that their popularity soared. Or maybe that was only in my head. Maybe the sweet potatoes were there all along and I just hadn’t bothered to notice.
I LOVE nachos. Like it might be my desert island food. If I am going to a desert island, I am choosing between popcorn, ice cream, or nachos. Popcorn might get old and ice cream might not last long given the whole desert thing. So yah, nachos. So versatile! So many ways to eat them, I would never ever tire of them.
And most nacho toppings are not all that bad for you. The meats tend to be lean, beans, veggies, salsa, maybe a little cheese (or maybe a lot!). But really, if it wasn’t for all those pesky chips, I could eat nachos every day! So that got me thinking, how could I make nachos sans chips? Enter bell pepper nachos. All the flavor with none of the chips! Read more