Recipe: Salsa Verde Corn Chip Pie

Salsa Verde Corn Chip Pie
2 cups frozen whole kernel yellow corn, thawed

  • 5 teaspoons olive oil, divided
  • 1 (9-oz.) package garlic pork sausage links, casings removed
  • 1 medium-size sweet onion, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 (16-oz.) bottle salsa verde
  • 2 (4.5-oz.) cans chopped green chiles
  • 1 (16-oz.) can navy beans, drained and rinsed
  • 2 tablespoons fresh lime juice
  • 6 cups original corn chips
  • 1 cup (4 oz.) shredded pepper Jack cheese
  • Toppings: cilantro, radishes, avocado



1. Sauté corn in 3 tsp. hot olive oil in a large skillet over medium heat 3 to 4 minutes or until corn begins to char. Remove corn from skillet.

2. Sauté sausage in skillet over medium-high heat 6 to 8 minutes or until browned. Remove from skillet, and drain on paper towels.

3. Sauté onion in remaining 2 tsp. hot oil in skillet over medium-high heat 4 to 5 minutes or until tender. Stir in chili powder and cumin; cook, stirring often, 2 to 3 minutes. Stir in salsa, chiles, and sausage. Cook over medium heat, stirring often, 7 to 8 minutes or until slightly thickened. Remove from heat; stir in beans, lime juice, and corn.

4. Divide chips among 6 plates. Spoon sausage mixture over chips; top with half of cheese. Serve with toppings and remaining cheese.

Note: We tested with Herdez Salsa Verde and Fritos Original Corn Chips.

4 Flavor Booster Rubs for Chicken, Pork, or Fish

Happy Grill season here are some flavor boosters to bathe your chicken in before tossing them on your Barbie.
Rubs for Chicken, Pork, or Fish Fillets

1. Southwestern RubSouthwestern Rub

Combine 1 teaspoon ground cumin,
1 teaspoon Hungarian sweet paprika,
½ teaspoon garlic powder,
½ teaspoon chipotle chile powder,
¼ teaspoon salt,
¼ teaspoon ground cinnamon in a small bowl, stirring well.
SERVES: 4  at 1 teaspoon each size

2.  Cumin Oregano Rub
1   teaspoon ground cumin
1  teaspoon dried oregano
1/2  teaspoon ground coriander
1/2  teaspoon kosher salt
1/2   teaspoon black pepper
SERVES: 4  at 1 teaspoon each size

3.   Sesame Lemon Rub
2   tablespoons sesame seeds
1  teaspoon dried thyme
1  teaspoon finely grated lemon zest
1/2  teaspoon black pepper
SERVES: 4 (serving size: 1 teaspoon)

4.  Paprika Garlic
1  teaspoon dry mustard
1  tablespoon paprika
1   clove garlic, finely chopped
1/2  teaspoon kosher salt
1/2  teaspoon black pepper
SERVES: 4 (serving size: 1 teaspoon)


How to use these rubs?
Pick your favorite and combine the ingredients in a small bowl.
Just before cooking your protein of choice, sprinkle the rub on the meat.
Press the rub gently to help it adhere to the meat, and cover all sides.
Now cook and enjoy your dish.


Credit: Photo by Photo: Randy Mayor, Rubs by Chef Charlyne  and Cooking Light Magazine.
Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved



Recipe: Braised Cauliflower & Squash Penne Pasta


Braised Cauliflower & Squash Penne Pasta Recipe
Heat oil in a large saucepan over medium high heat.
Add garlic, thyme and crushed red pepper and cook, stirring for 1 minute.
Add broth, penne, cauliflower and squash.
Bring to a boil over high heat. reduce heat to a lively simmer and cook, uncovered until past is tender and liquid is thickened.
Reduce to a simmer for 14 to 15 minutes. Remove from heat, stir in pepper and let stand for 5 minutes.
Top with cheese.
Makes 4 servings.


Shopping list follows.



2 cups 1-inch cauliflower florets
1 2 cups 1-inch pieces Butternut squash
3 large cloves Garlic
1 tsp Thyme, dried

Canned Goods

4 cups No-chicken” broth

Pasta & Grains

8 oz Penne, whole-wheat

Baking & Spices

1 Pepper, Freshly ground
1/4 tsp Red pepper

Oils & Vinegars

1 tbsp Olive oil, extra-virgin


1/4   cup Pecorino romano cheese

Side Recipe: Spinach Shells

Spinach Ricotta Shells

Spinach Shells


  • 4 tbsps. salted butter.
  • 2 shallots (chopped)
  • 5 cups baby spinach (packed fresh)
  • 1 large eggs
  • 1/2 cup ricotta cheese
  • large pasta shells)
  • pepper
  • salt


  1. Bring a large pot of salted water to a boil.
  2. Melt butter in a large frying pan and add shallots. Cook over medium-low heat, stirring occasionally, for 3-4 minutes or until shallots are soft.
  3. Add all the spinach to the pan, salt lightly, and cover with a lid for 2-3 minutes.
  4. Meanwhile, boil pasta in salted water for 8-9 minutes or recommended cooking time.
  5. In a large serving bowl, whisk together egg and ricotta. Set aside.
  6. Using a pair of cooking tongs, turn spinach in the pan until it is wilted, but not completely cooked. Remove from heat.
  7. Drain pasta and add to ricotta mixture. Toss well to coat. Add spinach to the pasta and combine well.
  8. Season with salt and freshly ground pepper as needed and serve at once.


Credit:  Recipe and photo from © 2009-2014 Yummly.



Recipe: Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes Recipe
Pineapple Upside Down Cupcakes

cooking spray

1/2 cup butter, melted

1 1/2 cups brown sugar

24 maraschino cherries

1 (20 ounce) can crushed pineapple

1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme)

3 eggs

1 1/3 cups pineapple juice

1/3 cup vegetable oil

1 tablespoon confectioners’ sugar for dusting, or as needed

1 cup chopped walnuts



  1. Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray 24 muffin cups with cooking spray.
  3. Line a work surface with waxed paper.
  4. Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
  5. Spoon 1 tablespoon brown sugar in each muffin cup.
  6. Press a maraschino cherry into the center of the brown sugar in each muffin cup.
  7. Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
  8. Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds.
    Turn mixer speed to medium and mix for 2 minutes.
  9. Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
  10. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
  11. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release.
    Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners’ sugar.


Credit:  Photo and recipe from ALL RIGHTS RESERVED Copyright 2014

Recipe: Peach Cobbler


Easy Peach Cobbler Recipe

Peach Cobbler

I used fresh peaches in this recipe, but fresh ripe nectarines or drained canned peaches will work as well. Serve this divine cobbler with a scoop of vanilla ice cream or drizzle with a little cream.


  • 1 stick (4 ounces) butter, melted
  • 1 cup plus 3 tablespoons granulated sugar, divided
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 3 to 4 ripe peaches, peeled, pitted, thinly sliced
  • 1/2 teaspoon cinnamon


Heat oven to 375°.Pour melted butter into a 2-quart baking dish (11×7 or 8-inch square).
In a mixing bowl, combine 1 cup of the sugar, the flour, baking powder, and salt; stir to blend.
Stir in the milk and vanilla until blended.
Pour the batter over the melted butter. Toss the peaches with the remaining 3 tablespoons of sugar and 1/2 teaspoon of cinnamon.
Arrange the peach slices over the batter. Bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.
The top will be browned and the cake will begin to pull away from the sides of the pan.
Serve warm with a little heavy cream, whipped topping

Credit Photo and recipe from©2014 All rights reserved.