Always-Ready Red Peppers

It is no secret that I put red peppers in just about every savory recipe I make.  Red peppers can add a lot of color and nutrition to a dish.  Here in my area red peppers sell at anywhere from $1.00 to $2.00 each.  This can make them somewhat expensive to use.  That is the bad news.  The good news is, that most summers, I can get them at produce stands for as little as .50 each.  That is when I stock up and freeze them.  Since we are in a drought situation this summer, I don’t know if I will be able to get red peppers for .50 this year, but I hope so.  If I can, I will be stocking up again.

Freezing red peppers is very easy and requires no additional work beyond chopping them up.  I chop mine into about 1/2-inch pieces, place the pieces on a parchment paper-lined baking sheet and freeze them overnight.  I then transfer the pepper pieces to a zip-top bag and remove whatever amount I want for the dish I am making.  This makes it so quick and easy.  I even toss a handful of the frozen red pepper pieces into salads just before serving.  They will thaw just enough to remain crunchy when the salad is eaten.

If you have never tried freezing red peppers, give it a try.   Of course, you can freeze any other color of bell pepper this way, too.  I just happen to love the red ones.

Sweet/Hot Red Pepper Relish

A number of years ago, Safeway sold a food magazine called, “Select” that featured their products in the recipes.  Recently, I was going through some magazine I found and clipping the recipes I wanted to save.  This recipe was one of them.  The interesting thing is, if I had gone through these magazines before three or so years ago, I would not have been interested in this recipe.  Three years ago is when I found that I liked red peppers even though I do not like the green ones.

This has become one of my favorite things to have on hand.  I try to keep some of this in my fridge at all times.  The recipe recommended that the relish be served with cream cheese.  In the photo, I have “frosted” 4-oz. of soft cream cheese, turned upside down, with the relish.  I have also used it in a dip, as a condiment to meat and poultry, and spread by itself on crackers.  This would be great served at a Super Bowl Party this weekend.

Although the recipe calls for white wine vinegar, I have used red wine vinegar and rice vinegar with good results.

Sweet/ Hot Red Pepper Relish
2 red bell pepper (about 1 lb. total)
1 onion (1/2 lb.) peeled
1 c. Safeway Select Verdi White Wine Vinegar or red wine or rice vinegar
1 c. sugar
1/2 t. to 2 T. hot chili flakes (optional)  I am a wimp and use 1/2 t. which makes it plenty spicy for me.
salt

Coarsely chop peppers and onion and place in a food chopper or blender.  Chop till particles are about 1/8 inch.  Place in a medium saucepan and add vinegar, sugar and chili flakes.  Bring mixture to a boil over high heat.  Cook, stirring often, over medium-high heat until liquid looks syrupy and is reduced to about 3 tablespoons, about 24 minutes.  Add salt to taste. Serve spread over cream cheese with crackers, add to sour cream for a dip, use as a relish with meat or poultry.  May be stored, tightly covered, in the refrigerator up to a month.  Makes 1 to 1 1/2 cups.

Ingredient Spotlight-Taco Corn and Bean Salad

Corn is the Ingredient Spotlight over at Eat at Home today.   I have always liked the so-called Frito Corn Salad that may or may not have originated with Paula Deen, but I wanted a salad that could stand in as a meatless main dish.

I added beans for more protein and taco seasoning to “up the flavor factor”.  I reduced the amount of mayonnaise and added sour cream and cream cheese.  Since I don’t like green peppers, I used red peppers and then green onions to supply the green color.  I also added chopped ripe olives.

Canned corn, cooked, frozen corn or fresh corn, cooked and removed from the cob can be used for this dish.  About 4 cups or frozen or fresh corn will be needed.

Use your favorite beans for this.  I like pinto or red beans, but black ones add a really nice color contrast.

I make my own taco seasoning to save money and avoid unwanted chemicals and preservatives, but a commercial packet may be used.  There are many recipes for homemade taco seasoning on the internet.  Just Google and keep trying them until you find one your family likes.

Although most recipes have the Fritos stirred into the salad, I find that they become soggy if there is any salad left over.  When I make this for eating at home I just set the crushed corn chips out in a bowl and let people top each serving.  If am taking this to a potluck, I sprinkle the crushed chips on top of the salad.  If there is any salad left over, I tip the bowl and let the corn chips fall into a shallow container.  I put them in a plastic bag and store them in the refrigerator.  When ready to use, I put them on a glass pie plate and microwave them a minute at a time until the corn chips are crisp again.

This salad is best made at least several hours ahead of serving.  I like to make mine the day before.

Taco Corn and Bean Salad
2 cans (16 oz.) cans whole kernel corn, well drained or 4 cups cooked frozen or fresh corn kernels
1 can (16 oz.) pinto, kidney, red or black beans, well drained and rinsed
1 c. chopped red pepper
1/2 c. chopped red onion
1/3 c. sliced green onions
1 can (3.8 oz.) sliced olives, well drained and halved
1 (3 oz.) pkg. low fat cream cheese, very soft
1/2 c. Low-fat sour cream
1/2 c. low fat mayonnaise
1 T. chili powder
1/2 T. ground cumin
1 t. salt
1 t. freshly ground black pepper
1/2 t. paprika (smoked if you have it)
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. dried oregano, crushed
1/4 t. red pepper flakes (opt.)
2 c (8 oz.) shredded sharp cheddar cheese or Mexican blend
1 (10 1/2 oz.) bag Fritos, regular or Chili Cheese corn chips (I usually don’t need a whole bag)

 a large mixing bowl combine corn, beans, red pepper, red onion, green onion and olives mix well.  In a medium mixing bowl combine the very soft cream cheese, sour cream and mayonnaise.  Mix until well blend.  Add the chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, oregano and red pepper flakes, if using.  Stir until spices are well combined with the cheese/cream/mayo mixture.  Spoon mixture over the corn/bean mixture and stir until everything is coated with the dressing.  Add shredded cheese and stir until well blended.  Cover tightly and refrigerate until serving time.  Just before serving, crush enough corn chips to completely cover the top of the salad.  Sprinkle corn chip on the salad.  Serves 8 to 10.

Linking to Ingredient Spotlight

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What I Whipped Up Wednesday
Whatever Goes Wednesday

Ingredient Spotlight-Bacon and Corn Scramble

Aw, peppers, kind of a love/hate relationship here.  I don’t like the green ones, but discovered a couple of years ago that I do like the red ones.  Also found out that they are very good for you.  I like the yellow and orange one, too; but don't buy them often since they are more expensive.  Now I put red peppers in as many things as I can get away with.  So far hubby hasn’t said anything about it

Here is my contribution to today’s spotlight.  Although I am calling this Bacon and Corn Scramble, it is more of an idea than a recipe; and I use other vegetables:  carrots, peas, green beans, mixed vegetables, etc. to make this side dish also.  I change the herbs/spices up all the time so this dish is very versatile.  I like to use green onions for color if I have them, otherwise I just use regular ones (can be yellow, white or red ).

Bacon and Corn Scramble

2 slices bacon
1 clove garlic, minced
1 bunch green onions, sliced with some of the green part used
1/3-1/2 c. red pepper, chopped
1/3-1/2 c. finely chopped celery
1 can (16 oz.) corn, well drained or 2 c. fresh or frozen corn, cooked
1/4-1/2 t.  herb or spice of your choice (try curry powder, rosemary, basil, thyme, oregano, blends)
salt and pepper to taste

Cook bacon in frying pan until crisp.  Crumble and set aside.  Drain bacon fat from the pan into glass measuring cup.  Wipe skillet with a paper towel to remove residue.  Return 1 T. bacon fat to the skillet.  Heat and add garlic, green onions, red pepper, and celery.  Cook, stirring often, until tender.  Add corn and herb or spice of your choice.  Heat and stir until corn is heated through.  Put in a serving dish and top with the crumbled bacon.  Makes 3-4 servings

Linking up to Ingredient Spotlight at Eat at Home.