Mexican Corn Salad

If you aren't familiar with elote, or sometimes more commonly referred to as Mexican Corn, you have no idea what you're missing. Corn on the cob was one of those childhood veggies I was always on the fence with, between kernels constantly getting stuck in my teeth to the braces faze where it was next to impossible to eat. When I got older I took to removing it from the cob automatically if/when I deigned to eat it, which wasn't often. Jump to my first summer here in Manhattan (7 years ago! Has it really been that long?!?) and my co-workers are introducing me to the corn at Cafe Habana, and it forever changed my outlook of the vegetable.

Of course, when you take a grilled corn on the cob and smother it in mayo, dust it with chili powder, sprinkle... with a heavy hand mind you... cotija cheese all over it and then spritz with some lime, it's hard to be anti corn on the cob. Mexican corn will always remind me of summer, it brings me back to the days where I was still so overwhelmed with this city, in awe of the never ending heights and sprawl. I still am, too. There are still many times I'll splurge on a cab and just press my face against the glass and stare up, just the same as I did 7 years ago.

Spicy Cashew Chicken

Nights I go to the gym are always tough. I'm rushing out of work early but also getting home from the gym too late to begin making something too intensely homemade. I'm sweaty, humid from my shower and exhausted. But exercising, especially spinning, is such an amazing work out that I always have some sort of leftover energy. So I drag myself up from the couch or the bed or wherever I've planted myself post-shower to the kitchen to create a meal. Tonight, inspired by both Homesick Texan and Simply Recipes, I made spicy cashew chicken.

It's not what you think when you initially hear "cashew chicken." This is spicy, with some bite from the smokey chipotles, and a little creamy from the light mayo thrown into the marinade. There's a beautiful sour pucker from the lime zest, umami from the tamari, and of course a sweet crunch from the cashews. And it's all so easy to throw together. Despite my food processor/blender dying for good (yeah, that'll be an unloved appliance post soon)... it wasn't so bad to combine and absolutely delicious over the chicken.

The Texas Girl Finally Makes Something Texan!

For me this blog is an exercise in self control. You see, as a Texan it's just way too easy for me to break out some corn tortillas, cheese, a meat of some sort, a tomato, poblano and some chili powder, and I'll have enchiladas, quesadillas, tacos, or chile rellenos, hell even some nachos if I really feel like deep frying. These are the foods I grew up surrounded by and which epitomize "home" to me. But I wanted to showcase recipes here that weren't all necessarily part of my go to repertoire, because there's just something more exciting about doing something new and succeeding.

But there are days, like Sundays, when you've had too much fun the night before and the only thing that will make you happy is comfort, something that tastes like home. And so I can't help but break out my favorite Tex Mex recipe, chili.

You see what I just did there... chili brunch. Just serve with some tortillas

Little Luxuries

Luxuries can be flashy, big, bright stars that burn hard and fast. A thing that provides immediate gratification and then leaves you with that empty feeling, wanting more. But they can also be simple. A small gesture of kindness, a beautiful flower, making something wonderful from nothing. Those are my luxuries of choice, so for this weekend I give you a few of my favorites, the ones that are still bringing a smile to my lips, even after they are gone.

Yellow Roses of Texas

I made some Saffron Honey Bread this weekend. Deciding to be a little creative I broke the dough into 2 loaves, rolled them out, topped one with Spicy Za'atar and the other with the Premium and then braided them together. To recreate this on your own, just use the Pizza Bianca recipe, but substitute the sugar with honey, and add a pinch of crushed saffron to the dough.

Za'atar Spiced Flatbread

There's something wonderful about having family and friends over for a Friday night dinner in the dead of winter. The work week done, the last forced journey into the cold over, a long relaxing weekend to look forward to and the people you love gathering around your table, talking and laughing with not a care in the world. It was extra special because my sister had just returned from Jordan so we were all regaled with stories and pictures and as she is my sister and my blogging mentor, all kinds of goodies of the culinary sort.

My Jordanian presents: 2 za'atars, tea, thyme, sage and saffron

 One of the many goodies came in the form of Za'atar- a Mediterranean spice mixture that can vary in ingredients but most commonly contains sesame seeds, sumac, thyme, oregano, etc. Other herbs can be added or spices, to make it sweet or spicy. I was given 2 different kinds, the Jordanian "premium" za'atar (not sure what was in it to make it distinctively premium) which was very delicious and then a "spicy" za'atar, which was actually not that spicy in terms of heat but did contain a smokey kick that reminded me of a smoked paprika or mild chili powder.