notes about popcorn
corn
Chicken and Summer Vegetable Tostadas
You probably didn’t need a tostada recipe, but it’s good to be reminded that all kinds of veggies make great tostadas –AND quesadillas – AND tacos – and they’re wonderful any time of day. This recipe comes from Cooking Light.
Creamed Fresh Corn
And when you tire of corn on the cob, how about creamed corn? Some of us grew up only eating creamed corn from a can or a tube in the freezer case. How about making your own?
Squash and Corn Tacos
Do you know how to roast peppers? I roast poblanos (and other large peppers) by just putting them on the gas burners on my cooktop. You want to brown the skins, so just leave them in the flames and turn them to get all sides blistered. Then drop the peppers into a paper bag, fold down the top and let the peppers steam. When they’re cool enough to handle, remove from the bag and remove the stem, seeds and skin. Easy! I do this periodically and store the roasted peppers in bags in the freezer to pull out as needed.