Skillet Street Corn

Ingredients

• - one can of corn, drained 
• - 1/2 clove of minced garlic (or powder)
• - 1 tablespoons vegetable oil
• - 1 tablespoon mayonnaise ( full fat and quality - no miracle whip )
• - ½ cup green onions, thinly sliced
• - 1/2 jalapeño, roasted and diced
• - 1 tablespoon fresh lime juice
• - ½ cup cilantro leaves, roughly chopped
• - 1-2 ounces cotija (or feta) cheese, crumbled
• - ½ teaspoon chili powder
• - salt

Directions

1. To roast jalapeño, turn boiler on high and place oven rack on top shelf. Place a piece of tinfoil on rack. Slice jalapeño in half lengthwise and remove seeds. Place jalapeño cut side down onto tinfoil. Broil until jalapeño skin starts to blacken (about 5 minutes). Remove from oven and let cool. Once cool, remove skins and finely dice. Set aside.
2. Heat a large skillet over medium high heat, add vegetable oil to coat bottom. Add corn, garlic and a pinch of salt. Cook corn until browning on one side and then toss. Continue to cook until corn is browned well and charred in spots- about 5 to 7 minutes. If corn begins to pop or darken too much, reduce heat.
3. Once cooked, remove from heat. Stir in mayonnaise, green onions, jalapeño, and lime juice. Taste and season with salt to your liking.
4. Evenly sprinkle chopped cilantro leaves, crumbled cotija cheese, and chili powder over corn.
5. Serve warm.

Adapted from http://forkvsspoon.com/skillet-mexican-street-corn/

Copycat Trader Joe's Lentil wrap

Hmm, this does not look appetizing but I promise it is.  I think I actually like it a bit better than the Trader Joe's one just because I upped the spices a tad.

 

Ingredients:

6 lavash or any other wrap

feta cheese

either shredded cabbage or broccoli slaw

3/4 cup lentils(I used pre cooked ones)

3/4 cup cooked quinoa

1 Tbsp olive oil

1 onion, finely chopped

2 tsp ground cumin

1 tsp red pepper flakes

2 Tbsp chopped flat leaf parsley(I was out so used fresh cilantro)

Red Pepper Paste

6 canned roasted red bell peppers

1/2 tsp cayenne

2 cloves garlic

salt and pepper

Directions

Brown onion over med heat in olive oil, add spices and the cooked lentils and cooked quinoa.  Set aside to cool.

In food processor or blender mix all ingredients for the red pepper paste.  Put on stove and bring to a boil then turn back down to low and let cook till it thickens a bit.  I left mine on for about 45 min just because I had a bit of liquid in with the roasted red peppers. 

To assemble, spread a nice layer of red pepper paste on the wrap, some feta, the lentil mixture and the slaw.  I really like to toast these up just by putting them on a fry pan for a few minutes or if I have it out sometimes I put them in the waffle maker:) But thats why I put the feta next to the wrap, so it gets a little melty.

TJ's serves this with a tahini dipping sauce, as much as I love tahini, I don't feel theres a need and always end up throwing it away.  But if you guys love the sauce, this is the site where I started messing with this recipe. www.thekitchn.com/recipes-from-the-kitchn-167629 and she has the tahini recipe.  She also used bulgur but I like using the quinoa just to up the protein and well cuz I really like quinoa.