Friday, July 3, 2009

Blackened Corn Spicy Potato Salad and Patriotic Cookies

When you get a minute, over the course of the weekend, I hope you'll read the Declaration of Independence. (Click here for a copy.) The second paragraph is the juiciest, containing the basic human rights on which this country was founded: Life, Liberty and the Pursuit of Happiness. (Jefferson borrowed some of these ideas from English political philosopher John Locke, who wrote earlier that the basic human rights were life, liberty, and property. ) Jefferson established that the purpose of government was to help human beings secure these rights. On these principles, the republic of the United States is established. We, the citizens, are the rulers, which is a hefty responsibility when you stop to think about it. For our republic to function, we citizens have to be well-informed and pro-active. The best route to becoming an educated citizen is to read the primary documents upon which this great country is founded. So take a minute this weekend to read that famous birthday announcement of our new nation, The Declaration of Independence. If you can, read it out loud to your family, just as it was done across the colonies in 1776, after we Americans first gained the rights and responsibilities of freedom. You may want to even take off your hat and shout a few huzzahs in between sparklers and piccolo petes.
And now, to assist you in your pursuit of happiness this weekend, I've got two great recipes to share. The first is a spicy potato salad, full of caramelized corn, cilantro, and spice. It's especially delicious with yesterday's Catalina Island cheeseburgers. Next, I'm re-sharing my patriotic M and M cookies from last year, since they're just such crowd pleasers. Now go forth and safely and happily enjoy your Fourth.
Blackened Corn Spicy Potato Salad:
Estimated Cost: $3.00
Notes: I always adjust the seasonings of starchy salads (such as potato, pasta, rice, quinoa) before serving. They tend to become more bland in the refrigerator.
3 lbs. russett potatoes, peeled
1 tablespoon olive oil
2 cups corn, thawed if frozen
1 large onion, chopped
1 (4 ounce) can diced green chilies
1/3 cup sour cream
1/2 cup mayonnaise (or use more sour cream)
juice of two limes
1/2 teaspoon cumin
a pinch or two of chipotle chili powder OR tabasco
1 teaspoon each salt and pepper
1/2 cup packed cilantro leaves
Place whole potatoes in a large pot of cold water. Bring to a boil over high heat. Cook until potatoes are just tender when pricked with a fork, about 14-18 minutes. Remove from heat and drain in a colander; cut into bite sized pieces when cool enough to handle. Place same pot over medium high heat. Add oil and warm. Add onions and cook for five minutes. Crank the heat up to high and add corn and green chilies. Cook, stirring every minute or so, until corn is blackened in places, about 5 minutes. Place potatoes and corn mixture in a large bowl. Add sour cream, mayo, lime juice, cumin, chili powder, salt, pepper, and cilantro. Chill for at least two hours before serving. Adjust seasonings just before serving.
Patriotic M and M Cookies
Estimated Cost: $4.00
Notes: If you use all white flour, you may need to add a bit more flour to the dough. You want the dough to be soft and not too sticky, with a texture like playdough.
1 cup butter, softened
1 cup brown sugar (I use dark)
3/4 cup plus 2 tablespoons granulated sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 and 1/2 cups whole wheat flour
1 and 1/2 cups all purpose flour
about 2 cups M and Ms
Preheat the oven to 350 degrees. Cream butter and sugars. Add eggs and vanilla. Stir in powder, soda, and salt. Add flour, 1 cup at a time. Add about 1/3 of M and Ms to dough. Shape into scant 1 inch balls. Place on cookie sheets. Bake until almost firm, about 8-10 minutes. Push remaining M and Ms into cookies immediately.
Next Up:
Blackberry-Raspberry Pie

11 comments:

Becky said...

Thank you for the yummy potato salad recipe and the even yummier reminder that it is all about "we the people". Happy fourth.

gigi said...

YUMMY!
Have a safe and fun weekend!

Christina said...

I love that potato salad idea! Have a Happy 4th. Love the idea to read the Declaration of Independence!

Emily said...

Do you ever use plain yogurt in place of sour cream, or even small amounts of mayo? I'm not a huge mayo fan, and yogurt is so much better for you than sour cream, even full fat yogurt that is so rich and creamy. So many of your recipes are so healthy, so I just wondered if you've ever tried it.

I can't wait to try the salad, it looks really delicious!

Emily said...

P.S. One more note about the yogurt thing... I like to use Greek yogurt because it is much thicker than regular yogurt and is sturdy like sour cream, but I also use Dannon a lot too.

Happy Fourth!

Aunt Spicy said...

Seriously, my friend made those cookies last year and they instantly became a regular stable! YUMMY! Hopefully we can sort out schedules to get caught up!

Prudy said...

Yes, Emily. Great tip! I love using yogurt in place of mayo and sour cream. I should have included that tip in my recipe. I'll take yogurt over light s.c. anyday! I agree about the Greek yogurt too. It stays nice and thick and creamy, even in potato salad.

bakingblonde said...

That potato salad looks fabulous, just what I am looking for!

sliceofsueshe said...

love your patriotic cookies

Chaya said...

Love the corn in the potato salad. I love corn in almost anything.

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