Sweet Potato Tortilla Soup

Menu:
Sweet Potato Tortilla Soup || Camille Styles

Ingredients ////
3 whole allspice
1/2 teaspoon whole cumin seeds
1/4 teaspoon black peppercorns
1 medium onion, peeled and roughly chopped
2 garlic cloves, peeled
1 chipotle chile in adobo, plus 1 tablespoon of adobo sauce
1 quart high-quality low sodium chicken broth (mine ended up more like a stew than a soup -- still delicious, but I'd maybe double this)
kosher salt
1 1/2 cups cooked chicken, cut into 1/2″ pieces
1 large sweet potato, peeled and cut into 1/2-inch pieces
6 corn tortillas
extra-virgin olive oil
1 can black beans, rinsed and drained
1 cup corn kernels (thawed if frozen)
2 ripe avocados, peeled, deseeded and cut into 1/2″ dice
2 limes, cut into wedges
1/2 cup finely chopped cilantro
1/2 cup shredded cheddar

Instructions ////

In a small, dry skillet (not nonstick), toast allspice, cumin and peppercorns over medium heat, shaking occasionally, until fragrant (mine took about 3 minutes.)

Add the toasted spices to a blender with onion, garlic, chipotles, adobo, 2 teaspoons salt and 1 cup chicken broth. Blend on high power until completely smooth.

In a large pot, combine the purée, the rest of the broth and the diced sweet potato. Bring to a simmer, then cover and let simmer for 45 minutes until the sweet potato is tender.

Preheat the oven to 400. Slice the tortillas into strips, then spread out on a foil-lined baking sheet. Toss with the tiniest bit of olive oil and a generous sprinkle of salt. Bake for 15 minutes, tossing occasionally, until golden brown and crispy. Set aside.

Add chicken, black beans and corn to the pot, and let simmer for a couple minutes just to heat through. Check for seasoning and add more salt if necessary.

Divide soup among bowls, and top with sliced avocado, lime wedges, chopped cilantro, diced avocado, a sprinkle of shredded cheddar and tortilla strips.

Corn & Poblano Tostadas

Menu:
Bean Tostadas with Sauteed Corn & Poblanos

Sautéed Corn & Poblanos || Real Simple

Ingredients
2 tablespoons canola oil
1 to 2 poblano peppers, seeded and cut into 1-inch pieces
1 medium red onion, chopped
1 10-ounce packages frozen corn, thawed
2 cloves garlic, chopped
kosher salt and black pepper
2 tablespoons fresh lime juice

Directions:
Heat the oil in a large skillet over medium-high heat. Add the poblano(s) and onion and cook, stirring often, until the poblano(s) are blistered in spots, 4 to 6 minutes. Add the corn, garlic, 1 teaspoon salt, and ¼ teaspoon black pepper and cook, stirring often, until the corn is heated through, 2 to 3 minutes. Mix in the lime juice.

Jicama Home Fries with Garlic Turkey

Menu:
Jicama Home Fries || Well Fed Sauteed Garlic Turkey || Well Fed Corn on the Cob

NOTE: Gross photo, great dinner. Even the kids rated it 11 out of 10.

Steak with Corn Cakes

Menu:
Steak with Corn Cakes || Real Simple
Sour Cream, Avocado, Salsa, Cheddar Cheese, Cilantro, Hot Sauce, Lime

Ingredients
2 T plus 1 t olive oil
1 lb. skirt or flank steak
1 t chili powder
kosher salt and black pepper
3/4 c. all-purpose flour
1/2 c. cornmeal
1/2 t. baking powder
1 c. whole milk
1 large egg
1 c. corn kernels (from 1 to 2 ears), plus more for serving
sour cream, fresh salsa, grated Cheddar, cut-up avocado, fresh cilantro, hot sauce, and lime wedges, for serving

Directions Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with the chili powder and ½ teaspoon salt. Cook for 3 to 4 minutes per side for medium-rare. Let the steak rest for 5 minutes before slicing.

Meanwhile, in a medium bowl, whisk together the flour, cornmeal, baking powder, 1 teaspoon salt, and ¼ teaspoon pepper. Make a well in the center and add the milk, egg, and 1 tablespoon of the oil. Whisk together the wet ingredients, then incorporate the dry ingredients (do not overmix). Mix in the corn.

Heat the remaining teaspoon of oil in a large nonstick skillet over medium heat. Working in batches, drop heaping ¼-cup portions of batter into the skillet and cook until golden brown and cooked through, 2 to 3 minutes per side.

Serve the corn cakes topped with the steak, corn, sour cream, salsa, Cheddar, avocado, cilantro, hot sauce, and lime wedges.

Cajun Fish With Cabbage and Bacon Sauté

Menu:
Cajun Fish with Cabbage and Bacon Sauté || Real Simple

Ingredients
4 6-ounce skinless firm white fish fillets (I used tilapia)
2 teaspoons canola oil
2 teaspoons Cajun or blackening seasoning
4 slices bacon
4 scallions, thinly sliced, white and green parts separated
2 cups corn kernels (from 2 ears)
1/2 small head Savoy cabbage, cut into 1-inch strips (4 cups)
kosher salt and black pepper
2 tablespoons cider vinegar

Directions
Heat oven to 450° F. Place the fish on a rimmed baking sheet, drizzle with the oil, and sprinkle with the Cajun seasoning. Roast until the fish is opaque throughout, 8 to 12 minutes.

Meanwhile, in a large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces. Add the scallion whites to the drippings in the skillet and cook, stirring, until beginning to soften, 2 to 3 minutes. Add the corn, cabbage, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until the cabbage wilts and the corn is tender, 3 to 5 minutes more. Add the vinegar and scallion greens and toss to combine. Sprinkle with the bacon. Serve with the fish.