Grilled Corn Salsa

I love making salsa when I have fresh garden vegetables.  My garden is currently over-flowing with tomatoes and corn and making salsa was the perfect way to use up some of those delicious, flavorful veggies.  

This salsa is so so good and super addicting.  You will reach for chip after chip to scoop up mounds of salsa bite after bite.  Grilling the corn and bell pepper on an outdoor grill is so easy and it keeps you from having to heat up the house by turning on the oven to roast the pepper and boiling some water to cook the corn.  The corn adds some amazing texture to this salsa and the Italian Dressing adds some great flavor.  It does get a little runny as it sits, so you can always drain out the excess liquid if you prefer.  This makes a big batch of salsa and it tastes great for days and days.

Serve with chips, on tacos, quesadillas, chimichangas, taquitos and anything else you can think of.  

You might also like:

Mango Salsa

Pineapple Avocado Salsa

Rosalie's Salsa

Grilled Corn Salsa
From: Jenn@eatcakefordinner
(Printable Recipe)

6 ears corn 
1 red bell pepper
1/2 c. finely chopped red onion
6 large tomatoes, seeds removed and diced
1/3 c. chopped cilantro, or to taste
8-10 slices jarred jalapeños, finely chopped, opt.
1 (.7 oz) pkg. Good Seasons Italian Dressing Mix
1/4 c. vinegar
3 Tbl. water
1/4 c. olive oil

Preheat outdoor grill to around 450 degrees.  Remove husk from ears of corn and spray corn lightly with cooking spray.  Place corn and red bell pepper on preheated grill.  Grill until charred, rotating every few minutes (it takes around 10-15 minutes total).  Remove from grill and place bell pepper in a zip-lock bag, sealing to allow the the pepper to steam.

Cut the corn kernels off the cob and add to a large bowl along with the chopped onion, diced tomatoes, cilantro and jalapeños.  Remove bell pepper from zip-lock bag and peel off the charred layer.  Remove ribs and seeds from pepper and chop.  Add chopped pepper to the bowl with the corn.  In a separate small bowl, combine the Italian dressing mix, vinegar, water and oil and stir until well combined.  Pour over salsa and stir until everything is evenly coated in dressing.  Serve.  Refrigerate leftover salsa.   

Jenn's Notes: The Italian Dressing Mix is found down the salad dressing aisle, by the packets of ranch dressing mix. 

SaveSave
SaveSave
SaveSave

reade more... Résuméabuiyad

Shredded Pork Chimichangas

This very well might have been the first time I have eaten a chimichanga.  I remember my Mom making them when I was younger, but I don't remember ever eating them?  I was kinda picky :(

These were surprisingly really easy to make.  I used the same shredded pork recipe I use in my favorite Shredded Pork Tacos.  It marinates overnight and it's tender, juicy and full of flavor.  Then, I loaded them with beans and cheese, rolled them up and pan-fried them until browned and crisp.  The frying part is super fast.  Make sure you don't walk away from the stove or they will burn.

Top them with your favorite toppings and dig in.        

You might also like: 

Crunchy Shredded Pork Tacos

Chili Colorado Burritos
Copycat Cafe Rio Shredded Beef Tacos

Shredded Pork Chimichangas
From: Jenn@eatcakefordinner
(Printable Recipe)

For the Shredded Pork
3 Lbs. boneless pork country style ribs (or pork shoulder or loin)
1 Tbl. chili powder
1 tsp. dried oregano
2 tsp. ground cumin
2 1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 c. light brown sugar
2 garlic cloves, minced
1/3 c. finely chopped onion, plus a few
   big onion chunks for cooking
2 - 3 Tbl. olive oil or avocado oil
2 Tbl. cider vinegar

For the Chimichangas
5-6 large burrito-size tortillas
1 (15 oz.) can black beans, rinsed and drained
1 1/2 c. shredded Cheddar cheese
chopped cilantro
vegetable or canola oil, for frying

For Serving (all optional)
shredded lettuce
sour cream
salsa
jarred jalapeños, chopped
chopped cilantro
shredded Cheddar cheese

For the Shredded Pork: Trim any large pockets of fat from the pork and cut pork into 2-3-inch chunks; set aside.  Combine chili powder, oregano, cumin, salt, pepper, brown sugar, minced garlic and the finely chopped onion.  Add two Tablespoons of oil and the cider vinegar and stir together to form a paste.  If it's too thick, add another Tablespoon of oil.  Rub the paste all over the pork, covering ever last bit.  Wrap tightly in plastic wrap and refrigerate overnight.  When ready to cook, place pork in a large, oven-safe, pot and add enough water or chicken broth to cover the pork not quite halfway. Place some onion chunks right on top of the pork.

Cover with a lid and cook in a 300 degree oven until the pork is falling apart, about 3 - 3 1/2 hours, stirring once ever hour.  Remove from oven and allow to rest for about 15 minutes.  Remove the pork chunks and shred, adding some of the cooking liquid, so the pork is nice and juicy. 

To prepare the Chimichangas:  Heat vegetable or canola oil in a large skillet, over medium-high heat.  You will want to add enough oil to cover the entire bottom of the pan.  Meanwhile, lay tortillas out on the counter.  Divide shredded pork between tortillas.  Then, top each one with black beans, shredded cheese and some chopped cilantro.  Roll up each tortilla, folding in the sides as you roll, to form a burrito.  Place, seam-side down, in the hot skillet.  It's easiest for me to cook one at a time.    

This cooking process will go extremely fast, so don't walk away.  Once first side is browned, use tongs and flip over to brown the other side.  Then, use the tongs to hold and brown both edges, so all four sides are crispy.  Remove  chimichanga and place on a paper towel lined plate.  Repeat. 

For Serving:  Top chimichangas with desired toppings and serve.  Serves: 5-6.   

SaveSaveSaveSave

reade more... Résuméabuiyad