Pan-Roasted Chicken with Harissa Chickpeas

November 4, 2016

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I’ve got a delicious spicy dish for you today that will definitely warm you up this Fall…Pan-Roasted Chicken with Harissa Chickpeas. Oh my goodness! It is just absolutely delicious with that golden crispy skinned chicken and those devilish little harissa chickpeas that pack quite a punch! For folks unfamiliar with harissa, it is a spicy North African Red Chili Paste. It is available at most large grocery stores. You can sometimes find it in a can in the ethnic food section or occasionally you will find in fresh in the refrigerated section. I have also provided you with a link below if you wish to buy it online. I will warn you though that not all harissas are created equal. Some are much spicier than others, so although this recipe calls for 1/4 cup, you should definitely taste the harissa you are working with first and decide how much to add depending its spice level and your sensitivity. We love spicy in this household so we just shoveled it in!

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Besides being wonderfully flavorful, this dish is also great because you only need dirty one dish to make it. You want to use a large oven-proof skillet. My 12″ le creuset skillet was just perfect. Serve this dish over couscous with a little tzatziki or other yogurt sauce on the side to help cool the burn. Just the thing to warm you up as the temperatures cool down this Fall!

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Pan-Roasted Chicken with Harissa Chickpeas

  • Servings: 4
  • Difficulty: easy
  • Print

recipe slightly adapted from: Bon Appetit

Ingredients:

  • 1 tablespoon olive oil
  • 8 skin-on, bone-in chicken thighs (about 3 pounds)
  • Kosher salt, freshly ground pepper
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • 2 15-ounce cans chickpeas, rinsed
  • 1/4 cup harissa paste
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving
  • Tzatziki Sauce, for serving (Optional but can help cool the burn if your harissa is very spicy!)

Directions:

Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.

Pour off all but 1 tablespoon drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.

Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20–25 minutes (until it reaches 165 °F with meat thermometer). Top with cilantro and serve with lime wedges for squeezing over.

Enjoy!

Pan-Roasted Chicken with Harissa Chickpeas brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Pan-Roasted Chicken with Harissa Chickpeas:

Le Creuset Iron Handle Skillet

Harissa

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Crockpot Corned Beef & Cabbage Soup

March 14, 2016

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St. Patrick’s Day is only three days away, and what would St. Patrick’s Day be without Corned Beef & Cabbage? It certainly wouldn’t do, especially for all the Irish Americans out there. I already let the cat out of the bag last year, that folks in Ireland do not actually eat Corned Beef & Cabbage. Nope. That dish evolved and came to be associated with St. Patrick’s Day here in America after the arrival of many Irish immigrants. (For more info on the history of corned beef, take a look at my Corned Beef Hash blog from last year.) So although Corned beef & Cabbage is not a traditional dish for the Irish in Ireland, St. Patrick’s Day just wouldn’t be the same for Irish Americans without it. So I figured this Crockpot Corned Beef & Cabbage Soup recipe would come in handy for some folks out there. Especially the ones that really want to celebrate St. Patrick’s Day, but are a wee bit too short on time to fuss over a big St. Patrick’s Day feast. This crock-pot soup is exactly what you need. You can get the whole St. Patrick’s Day corned beef, cabbage, potato vibe in one bowl and yet spend very little time in the kitchen.

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Seriously, you just toss all of these lovely ingredients in the crock pot, turn it on and walk away. You don’t even have to head back into the kitchen for 7 hours! And truth be told, I always prepare soups the day before I want to serve them. They taste so much better after resting in the fridge overnight. All the flavors really have a chance to blend together. And another big benefit of letting this soup sit over night is that corned beef is a very fatty cut, that’s part of what makes it so delicious. However, even though you will cut away the fat when you shred the meat, I find that a lot of fat remains in the soup. Yuck! No one wants a greasy soup! You can try to skim this off of the top while it is still hot. However, if you just stick the soup in the fridge over night, that fat rises to the top and solidifies, making it a breeze to remove. Serve with pints of beer and a hunk of crusty brown bread, slathered in butter of course! Feasting on St. Patrick’s Day has never been such a breeze!

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Crockpot Corned Beef & Cabbage Soup

  • Servings: 8 - 10
  • Difficulty: easy
  • Print

recipe slightly adapted from: Pipandebby.com

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 4 cups shredded cabbage
  • 1 yellow onion, chopped
  • 3-4 cloves garlic, minced
  • 1/4 cup flat-leaf parsley, finely chopped
  • Salt and pepper, to taste
  • 3-lb. corned beef brisket (yup…just pop it into the crock pot uncooked)
  • 8 baby red potatoes, cut into small chunks
  • 4 carrots, sliced
  • 4 stalks celery, sliced
  • 1 bay leaf
  • 3-4 sprigs of fresh thyme
  • 14.9 oz. can of Guinness Stout
  • 32-oz. container chicken broth

Directions:

Heat olive oil in a large skillet over medium heat. Add cabbage, onion, garlic, parsley, salt and pepper. Cook for 5-7 minutes, or until cabbage is soft and onions are fragrant.

Add mixture to a large crockpot, along with corned beef brisket, potatoes, carrots, celery, bay leaf, thyme, Guinness & chicken broth. If the veggies are not completely covered by liquid, add water until they are.

Cook on Low heat for 7-8 hours. Remove corned beef from crockpot and place on a cutting board. Shred Corned Beef with two forks, removing and discarding fat. If any of the shredded meat is too long, cut into smaller bite-sized lengths. Return meat to the crockpot and cook for an additional 10 minutes.

You can serve the soup immediately if you wish, but I usually refrigerate it overnight. The next morning, the fat will have risen to the top and solidified. Remove the fat, reheat soup and serve with crusty brown bread.

Enjoy!

Crockpot Corned Beef & Cabbage Soup brought to you by: Runcible Eats (www.leaandjay.com)

Helpful Links to Kitchen Tools & Ingredients for Crockpot Corned Beef & Cabbage Soup:

Crock-Pot Slow Cooker

 

 

 

 

 

 


Irish Pizza with Corned Beef, Leeks, Crispy Potato & Irish Cheddar

March 11, 2016

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I don’t know about you, but around here, we love pizza, especially Neapolitan style thin-crust pizzas. And we have definitely gotten into making our own pies here at home. We’ve slowly collected all the gear to use on Pizza Night; the pizza stone for baking, pizza paddles for transferring it to the oven, and quite a few of the pizza specialty flours from King Arthur Flour. We love experimenting with different toppings as well as crusts. So finding myself with a bit of left over corned beef and taking some inspiration from an Irish Pizza I saw over at Lexi Bites blog, we decided to make our own version of an Irish Pizza. This Hibernian gem has a thin Guinness infused pizza crust which is topped with shredded corned beef, leeks, crispy potatoes, thyme and Irish Cheddar. Rather than a red sauce, I used leftover Horseradish Cream Sauce which I usually serve with my annual St. Patrick’s Day Corned Beef feast. What a tasty pie!

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I will take this opportunity to give you a wee bit of advice on the making of a thin crust pizza though. The absolute most difficult thing we’ve encountered in all our pizza making endeavors is simply not overloading the crust. Man is that hard! I mean, you’ve got all these delicious toppings just sitting there right? If a little is good, more has to be better…Not true! Tons of toppings will quickly weigh down a thing crust pizza, making it nearly impossible to transfer from the pizza paddle onto the stone and will often make the crust soggy. So you must exercise restraint here! And if you really don’t think you’d be into making your own pizza dough, I get it. You can run out and get a store-bought crust and proceed with the Irish-y toppings. It’s a great way to use up some leftovers. Pour a few pints and get busy…bet you’ll have some fun and have a tasty meal to boot!

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Irish Pizza with Corned Beef, Leeks, Crispy Potatoes & Irish Cheddar

  • Servings: makes 2 - 10 inch pizzas
  • Difficulty: easy
  • Print

Recipes adapted from: King Arthur Flour (for the Guinness Pizza Crust), & Lexi Bites (pizza topping inspiration)

Ingredients:

For the Ultra-Thin Guinness Pizza Crust:

  • 3 Cups (372 grams) King Arthur Flour Perfect Pizza Blend flour ( or can substitute in 1 1/2 cup all-purpose flour, 1 cup semolina flour & 1/2 cup durum flour)
  • 1 1/4 teaspoon salt
  • 1 teaspoon instant yeast
  • 2 Tablespoons olive oil
  • 1 – 1 1/4 cups warm (98° – 110° F, 37°C) Guinness Stout (you can substitute water in place of the Guinness if you wish, though I’m not sure why you would…)

For the Pizza Toppings:

  • 1 – 1 1/2 cups leftover corned beef, shredded or cut into smaller pieces
  • 4 leeks, thinly sliced and sautéed in butter until softened
  • 1/3 cup Horseradish Cream Sauce (recipe to follow) if you don’t like horseradish, substitute plain sour cream
  • 1 cup hash browns, cooked until crispy
  • 3/4 cup mozzarella cheese, shredded
  • 3/4 cup Irish Cheddar, shredded
  • 1 Tablespoon fresh thyme, leaves only, chopped
  • 1 Tablespoon fresh chives, chopped

Directions:

Combine the dry ingredients, oil, and 1 cup of Guinness, mixing and kneading everything together by hand, mixer or bread machine set on the dough cycle until you’ve made a soft, smooth dough. The dough should be soft and supple; adjust with additional Guinness or flour if needed. If you’re kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom.

Place the dough in a dough rising bucket, or large bowl, lightly covered with plastic wrap, and let it rise at room temperature for 60 to 90 minutes, or until it begins to look puffy. In the meantime, preheat the oven to 425°F. If you are using a baking stone to bake the pizza on, place it into the oven at this time.

While the dough is rising, prepare all of your toppings; chop the leftover corned beef, sauté the leeks and set them aside to cool, cook the hash browns until crispy and set aside to cool, grate the cheese, chop the thyme and chives, mix up the Horseradish Cream Sauce. (recipe noted below).

Once the dough has risen, divide it into two equal portions and place each on a lightly oiled 12″ pizza pan, or on parchment paper lightly spritzed with cooking spray. 

Use your fingers to press the dough outward from the center to make a very thin, flat circle about 12″ across. 

Spread the toppings over the dough, keeping in mind not to overload the thin crust. Hold the chives aside to sprinkle over the pizzas once they are out of the oven

Bake for 12 – 15 minutes, or until crust is golden brown and cheese is hot and bubbly.

Top with chives and serve immediately.

Enjoy!

Horseradish Cream Sauce

This recipe will make far more sauce than you need for your pizza’s. However, it is delicious to have on hand to eat with any leftover corned beef and/or potatoes. It is also great on the Colcannon Skillet Cakes.

Recipe adapted from: Bon Appetit

Yield: 1 1/2 cups

Ingredients:

  • 1 cup sour cream
  • 6 tablespoons prepared white horseradish (about 4 ounces)
  • 1 tablespoon chopped fresh chives or green onion tops

Directions:

Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.

Irish Pizza brought to you by: Runcible Eats (www.leaandjay.com)

Helpful Links to Kitchen Tools & Ingredients for Irish Pizza:

Kitchen Aid Stand Mixer

Thermoworks Super-Fast Thermapen Cooking Thermometer

6 Quart Dough Rising Bucket

SAF Instant Yeast

Emile Henry Flame Top Pizza Stone

King Arthur Flour Perfect Pizza Blend Flour

 

 

 


Creamy Spinach & Mushroom Lentils

February 17, 2016

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Well…..Spring has definitely not arrived yet! It is COLD. You know, single digit cold which is saying something when you are dealing with the old Fahrenheit temperature scale as we still do. I guess I shouldn’t be surprised. I mean, it is February for goodness sake. What was I expecting? That dear old groundhog seems to have inspired me to jump the gun a bit on thoughts of Spring. Thank goodness I have this great Winter warmer of a recipe in these Creamy Spinach & Mushroom Lentils. Comforting and tasty, this is just what you want to see on your dinner table. And, since there isn’t any meat to be found in  the mix, it is just perfect on a Meatless Monday.

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Not only is this dish yummy, but it is so easy to make. You only need one pot, which is a huge mark in its favor. And as it turns out, lentils are actually very good for you. These little legumes are chock full of B vitamins, are low in fat and high in fiber and protein. Indeed, lentil have the second highest ratio of protein to calorie of any of the legumes. They keep you feeling full for longer and can also lower your cholesterol and possibly reduce your risk of heart disease. Good stuff there! All these benefits and they actually taste great! Thick & hearty, this creamy lentil stew will give you the strength to hang in there until these last days of Winter blow themselves out!

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Creamy Spinach & Mushroom Lentils

  • Servings: 4 - 6 servings
  • Difficulty: easy
  • Print

Recipe slightly adapted from: Pinch of Yum

Ingredients:

  • 2 tablespoons butter or olive oil
  • half a yellow onion, diced
  • 2 carrots, peeled and chopped
  • 2 sticks celery, chopped
  • 8 ounces cremini mushrooms, washed and sliced
  • 1 teaspoon smoked paprika
  • ½ cup dry white wine
  • 2 cups uncooked lentils, rinsed
  • 2 medium Yukon potatoes, chopped (about 1 cup total)
  • 4 cups chicken broth (plan to add a few more cups as needed while cooking)
  • 1 bay leaf
  • a few sprigs fresh parsley
  • a few springs fresh thyme
  • ½ cup half and half
  • 5 ounces packed fresh baby spinach
  • salt and pepper to taste (be generous with the salt! – but remember not to add it until the lentils have finished cooking)
  • olive oil, red wine vinegar and freshly grated parmesan cheese for topping

Directions:

Heat the oil over medium heat. Add the onions, carrots, celery and mushrooms. Saute for 10 minutes until the vegetables are softened and fragrant. Add the paprika and stir to coat. Next, add in the wine to deglaze the pan – a fancy term for scraping up all the brown bits on the bottom of the pan.

Add the lentils, potatoes, broth, bay leaf, parsley, and thyme. Simmer for 30-45 minutes, stirring occasionally, adding more broth as necessary so the lentils are just barely covered in liquid. When the lentils and potatoes are soft, gently mash the potatoes against the side of the pot with the back of the wooden spoon to thicken the mixture.

Remove the bay leaf and thyme stems, add the half and half and spinach. Stir to incorporate. At this point you can season with salt and pepper (season, taste, adjust, repeat). If you add the salt prior to the lentils being done, it actually makes them take longer to cook. So you’ll be glad that you waited! Top each bowl with a drizzle of good olive oil, a splash of red wine vinegar and a dusting of freshly grated parmesan cheese. Serve with a big hunk of cornbread or crusty rustic bread.

Enjoy!

Creamy Spinach & Mushroom Lentils brought to you by: Runcible Eats (www.leaandjay.com)

 

 


Vietnamese Shredded Chicken Salad

October 23, 2015

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The weather around here recently has been pretty wonky. Like it has a split personality or something. Seriously…I was pretty sure we were doing the Fall thing around here and the next thing I knew was the mercury shot up to 80°F only to plunge down to 43°F the following evening! What the what! And it wasn’t done there. Nope…it plunged down to scarcely above freezing. Had me scrambling to get the plants inside. But now we’re back up into the mid-70’s. It is a wonder my head hasn’t totally exploded. Not to mention, while all that roller coaster weather nonsense is happening, I’m in the midst of a big house renovation. Nothing like walking through a fog of dry wall dust every day! But the good news is that I will finally have a master bathroom again. Ours burned up about 1 1/2 years ago now. (Time for my own little Public Service Announcement: If your bathroom exhaust fan was made prior to 1990 – it does not have a thermal fuse in it, which means if the bearings seize up, the fan can become so hot that it can catch the surrounding insulation on fire!) Our reaction? The husband and I just nailed up some plywood, boarded that thing up and have been using the guest bath down the hall ever since! Pretty pathetic huh? We just couldn’t decide what we kind of renovation we wanted to do. Oh well – we did finally get it together and in a few weeks I’ll be soaking in my glorious new bath tub! But in the meantime, this place is a complete shambles! So I’m going to share a wonderful recipe with you today which not only comes together quickly and easily with minimal preparation but also tastes fantastic and refreshing. Vietnamese Shredded Chicken Salad.

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This delicious dish comes from one of my favourite blogs Once Upon a Chef. Every recipe of Jenn’s that I’ve ever made has been a winner. And this was no exception! So if you’re having a rather hectic day, this salad, which is just bursting with fresh Asian flavors, is just what you need to help you deliciously reign in some of that chaos.

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Vietnamese Shredded Chicken Salad

  • Servings: 2-3
  • Difficulty: easy
  • Print

recipe from: Once Upon a Chef

Ingredients:

For the Salad:

  • 2 heaping cups cooked shredded chicken, from one store-bought rotisserie chicken
  • 4 cups shredded napa cabbage
  • scallions, thinly sliced
  • 1 cup grated or matchstick carrots
  • red bell pepper, sliced into bite-sized pieces
  • 1/2 cup roughly chopped fresh mint
  • 1/2 cup roughly chopped fresh cilantro
  • 1 -2 thai red peppers, chopped (optional: add if you like it spicy!)
  • 1/2 cup chopped peanuts

For the Dressing:

  • 1/4 cup fresh lime juice, from about 3 limes
  • 2 teaspoons Sriracha sauce
  • cloves garlic, minced
  • 2 tablespoons sugar
  • 3 tablespoons fish sauce (preferably a brand imported from Thailand or Vietnam)
  • 3 tablespoons vegetable oil

Directions:

In a large salad bowl, combine all of the salad ingredients except for the peanuts. In a separate bowl, combine all of the ingredients for the dressing; whisk until the sugar is dissolved. Right before serving, toss the dressing with the salad. Transfer to a serving bowl and garnish with the peanuts. Serve cold.

Enjoy!

Vietnamese Shredded Chicken Salad brought to you by: Runcible Eats (www.leaandjay.com)


Spicy Summer Tex-Mex Quinoa Salad

September 30, 2015

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Wow! Last Wednesday was the first day of Fall and apparently for once the weather in the good old State of Virginia agrees with the calendar. Temperatures around here have been just glorious. The humidity has chilled out and the days are warm but the nights are just starting to get a bit of chill to them. I for one could not be happier, though it did seem a bit sudden. Usually summer lingers on around here for quite some time. I won’t say anything more about it though because I don’t want to speak too soon and “word” it. (Yup…I sure did word it. I wrote the last sentence about the great Fall weather over the weekend. On Monday the temperature crept back up to 80°, and was accompanied by remarkable Virginia swamp-like humidity. I knew it was too good to be true!)  I’ll just say, here’s one more great summer recipe which should carry over nicely into Fall…Spicy Summer Tex-Mex Quinoa Salad.

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This salad can be served room temperature or even chilled if the mercury starts to creep up again. And it has a bit of a spicy kick to warm you up a bit if the chillier temperatures persist. If you have any leftover Spicy Grilled Corn from those Zucchini, Spicy Grilled Corn & Cheese Pancakes that I told you about a couple of weeks ago, this is a great way to put it to good use! The husband and I usually enjoy this dish on Meatless Mondays, and I serve it over a bed of lettuce. It gives it a taco salad-y kind of vibe. Another option, if you were feeling a bit more carnivorous, would be to add in some spicy chicken or grilled steak. And although we love it as a main dish, it would also be great as a side next to a big old burrito, taco or enchilada. So there you have it… all the healthful benefits of quinoa and all the fresh spicy tastes of summer. What a winner!

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Spicy Summer Tex-Mex Quinoa Salad

  • Servings: 4
  • Difficulty: easy
  • Print

recipe adapted from: Once Upon a Chef

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1/2 cup chopped red onion
  • 2 cloves garlic, finely diced
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 cup pre-washed quinoa (if not washed, follow package instructions for rinsing)
  • 1-2/3 cups low sodium vegetable broth
  • 1 teaspoon salt, divided
  • 1 pint cherry tomatoes, halved or 1 cup chopped tomatoes, from 2 medium tomatoes
  • 1-1/4 cups Spicy Grilled Corn – recipe to follow (can use canned corn if you don’t have fresh)
  • 1 can (15 oz.) black beans, rinsed
  • 2 scallions, white and green parts, finely sliced
  • 1 small jalapeño pepper, seeded and finely chopped
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons lime juice, from 1 large lime
  • 1 avocado, cut into bite-sized chunks
  • Cotija cheese, crumbled
  • shredded iceberg lettuce (to serve Quinoa Salad over – if you desire)

Directions:

Heat 1 tablespoon of the olive oil in a medium sauce pan over medium-low heat. Add the onions and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook for another minutes or so. Add the spices to the onion/garlic mixture and stir to combine

Add the quinoa to the onion/spice mixture and continue cooking, stirring constantly, for 3-4 minutes. Add the vegetable broth and stir in 1/2 teaspoon salt. Turn the heat up to high and bring to a boil. Cover the pan tightly with a lid, turn the heat down to low and simmer for 17-20 minutes, or until liquid is absorbed and quinoa is cooked. Transfer the cooked quinoa to a mixing bowl and chill in the refrigerator.

When the quinoa is cool, add the remaining tablespoon of olive oil, tomatoes, Spicy Grilled Corn, black beans, scallions, jalapeno, cilantro, remaining 1/2 teaspoon salt and lime juice. Taste and adjust seasoning if necessary. Right before serving, scatter the avocado chunks and Cotija Cheese over top.

Spicy Grilled Corn

Ingredients:

  • 3-4 ears of fresh corn in husk
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 cloves of garlic, finely chopped
  • 3/4 tsp Kosher salt
  • 1 tsp light brown sugar
  • ¼ tsp chili powder

Directions:

Combine olive oil, lime juice, garlic, salt, brown sugar and chili powder in small bowl and whisk together.
Preheat grill.
Peel back the corn husks, discarding all but a couple inner layers. Remove corn silk, then baste with dressing, and recover corn with remaining husk.
Grill on med-high for 20-25 minutes, turning 3-4 times during cooking time.
Remove the corn from grill and allow to cool a few minutes. Once it has cooled enough to handle, cut off stem end, place the flat cut end on bottom of large bowl, and use a corn zipper to strip the kernels from the cob. Or if you don’t have a zipper, run a small sharp knife down the length of the cob, slicing off kernels.

Enjoy!

Spicy Summer Tex-Mex Quinoa Salad brought to you by: Runcible Eats (www.leaandjay.com)

 

 


Zucchini, Spicy Grilled Corn & Cheese Pancakes

September 16, 2015

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Keep the zucchini recipes coming? No problem! I’ve got a great one for you here – Zucchini, Spicy Grilled Corn & Cheese Pancakes! The husband says this may well be his favourite recipe of 2015. I must admit, I can see why. Moist, light and bursting with fresh summer garden goodness these savory pancakes are not only delicious warm from the frying pan, but are also great at room temperature or even cold right out of the fridge.

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One of the things I love about these pancakes besides the fresh zucchini is the bit of spice factor. You know us and our penchant for hot and spicy by now. So I’ve added a bit of Spicy Grilled Corn to the mix. The zesty lime/chili combo of spices and the grilled flavour adds so much to this dish. And of course when I added the cheese in, I went with a Habanero Jack Cheese. The great thing here is that if you don’t want to turn up the heat like we do, just use fresh corn and maybe go with the parmesan or cheddar cheese option. It’s all up to you and your taste buds. We’ve eaten these pancakes as a main course with a fresh salad on the side, as a side dish paired with some grilled chicken, re-heated them for a quick savory breakfast and snacked on them between meals. They would be amazing as a summer appetizer as well. Just make them silver dollar sized and top them with a little dollop of sour cream and fresh chives. That versatility, along with ease of preparation makes them a winner in my book! So if your garden runneth over with zucchini, griddle up some of these mouthwatering pancakes. Folks will swoon!

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Zucchini, Spicy Grilled Corn & Cheese Pancakes

  • Servings: 20 pancakes
  • Difficulty: easy
  • Print

recipe slightly adapted from: King Arthur Flour

Ingredients:

  • 4 large eggs, lightly beaten
  • 1/2 teaspoon freshly ground black pepper or coarse black pepper
  • 1/4 cup olive oil or vegetable oil
  • 2/3 cup chopped chives or scallions; about 1 bunch scallions, trimmed and chopped
  • 2 teaspoons salt, to taste
  • 1/4 teaspoon cayenne pepper
  • 1 Tablespoon fresh basil, chopped
  • 1 Tablespoon fresh oregano, chopped
  • 4 cups coarsely grated zucchini; about one 10″ zucchini
  • 1 cup spicy grilled corn (recipe to follow, you can use regular corn if you can’t be bothered to grill corn – but I think the grilled corn option is the way to go!)
  • 1 3/4 cups all-purpose flour
  • 1 cup freshly grated Parmesan, Cheddar, Monterey Jack or Spicy Habanero Jack cheese.
  • sour cream & fresh chives for serving

Directions:

Preheat a griddle or frying pan over medium-high heat; if you have an electric griddle, set the heat to 400°F.

Beat the eggs with the oil, salt, and pepper until thoroughly combined.

Add the herbs, spices, scallions, zucchini, corn and cheese, stirring to combine.

Stir in the flour.

Grease the hot griddle lightly. Drop the batter in 1/4 cupfuls onto the griddle; a muffin scoop works well here. If necessary, spread the cakes to about 3 1/2″ to 4″ diameter.

Cook the cakes for 3 minutes, or until they’re brown on the bottom, and bubbles have appeared on their tops. The top surface will appear somewhat dry and set.

Flip the cakes, and cook them for about3 to 4 minutes on the second side, or until they’re as moist/cooked as you like when you break one open.

Repeat until you’ve used all of the batter.

Serve warm, at room temperature, or cold; with butter and grated cheese, or without. Store any leftovers, tightly wrapped, in the refrigerator. Reheat in a toaster or toaster oven, if desired.

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Spicy Grilled Corn

This recipe will likely yield more than the 1 cup you need for the zucchini pancakes. But having extra Spicy Grilled Corn around is not a problem! You can eat it cold, straight from the fridge, sprinkle it over salads or warm it up for a side dish.

Ingredients:

  • 3-4 ears of fresh corn in husk
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 cloves of garlic, finely chopped
  • 3/4 tsp Kosher salt
  • 1 tsp light brown sugar
  • ¼ tsp chili powder

Directions:

Combine olive oil, lime juice, garlic, salt, brown sugar and chili powder in small bowl and whisk together.
Preheat grill.
Peel back the corn husks, discarding all but a couple inner layers. Remove corn silk, then baste with dressing, and recover corn with remaining husk.
Grill on med-high for 20-25 minutes, turning 3-4 times during cooking time.
Remove the corn from grill and allow to cool a few minutes. Once it has cooled enough to handle, cut off stem end, place the flat cut end on bottom of large bowl, and use a corn zipper to strip the kernels from the cob. Or if you don’t have a zipper, run a small sharp knife down the length of the cob, slicing off kernels.

Enjoy!

Zucchini, Spicy Grilled Corn & Cheese Pancakes brought to you by: Runcible Eats (www.leaandjay.com)

 

 


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