Corn and Black Bean Tortilla Pie

Corn and Black Bean Tortilla Pie - Sliced

I have been pretty busy since I got back and I have not had a chance to do much in the way of cooking or even grocery shopping yet. It is a good thing that I was a bit behind in my posts before I left and I have some material to post while I get my act together and start some serious cooking again. I had just started exploring corn and one of the top things on my list to try was a corn and black bean tortilla pie that I had seen on Stephanie's Kitchen . I really like the sweet corn and creamy black bean combo and the spicy heat and savoury cheese makes this a dish that I just could not pass on. Although one of the things that caught my eye about this recipe was that ingredients were simmered in beer in the end I decided that using salsa verde would add more flavour and I went with that instead. It turned out that my spring form pan was just a bit too big for the tortillas but the pie held together well without the support of the pan. The corn and black bean (and lets not forget the chicken) tortilla pie turned out really good. It was a bit messy as the tortillas were soft and moist but it was oh so tasty!

I'm Back

Acropolis

I had a great time in Greece! It was nice and warm and sunny most of the time though it did rain a few days. I saw lots of ruins and monuments and I did all of the touristy things. Most importantly I ate lots and lots of great Greek food! I got to try all of my favorite Greek dishes and a few new ones. Unfortunately it seems that I was more interested in enjoying the food than in taking pictures of it and I did not end up with many food photos...

One of the first dishes that I tried was a simple Greek salad. Boy, was I surprised when they set the bowl down in front of me and there was this absolutely massive slab of feta on top! It was a great salad and I enjoyed many more like it over the next few days. One thing that I noticed while in Greek was that the tomatoes were always perfectly ripe and full of flavour.

On Vacation

Tomorrow I will be on a plane on my way to enjoying a little over two weeks of vacation in Greece! I have been looking forward to this for a long time as it has been well over two years since my last real vacation. I will be spending about a week on the mainland followed by a week exploring a few of the islands including a stop in Turkey.

My decision to go to Greece on this vacation was in part influenced by my recent enjoyment of Greek cuisine. In addition to seeing the sights, learning new things and experiencing a bit of Greek culture, I am really looking forward to enjoying some tasty Greek cuisine!

This is so exciting!

Although I will miss a few weeks of the best local produce while I am gone, I am hoping that it will be a good time for food in Greece as well. I will still get to see what you have been making while I was away in Reader when I get back.

Time to get back to packing.
See you in a few weeks!

Grilled Peaches with Mascarpone and Balsamic Syrup

Grilled Peaches with Mascarpone and Balsamic Syrup

For the last little while I have really been enjoying the peaches; A bowl of sliced peaches and blueberries for breakfast here, a few for a snack there... One thing that I had been wanting to try doing with peaches was grilling them and now seemed like the perfect time. I had some mascarpone in the fridge and I thought that the mascarpone melting on the peaches that were still warm from the grill would be really nice. Mascarpone is generally sweetened with something when used like this and I like to use honey for the extra flavour that it adds. I topped it all off with some balsamic syrup to add some tartness and round out the flavours. The grilled peaches with mascarpone and balsamic syrup took no time at all to whip up and they were really good. I garnished them with some chopped pistachios to add a bit of colour and some contrasting texture.

Parmesan Chicken with Salad

Parmesan Chicken Salad

This is one of my favorite times of the year. The farmers market is filled with so many goodies that it is hard to choose with to pick up. This weekend I made out pretty good. I picked up a basket full of red peppers, several baskets of tomatoes and a nice big bunch of basil. I made some pesto with the basil and I spent most of the weekend roasting the red peppers and slow roasting the tomatoes to freeze for coming months of winter. Despite the fact that it has cooled down a bit outside, having the oven on all weekend turned my place into a sauna and I was looking for a quick light meal. I had not had parmesan chicken in a while and it sounded like it would fit the bill perfectly. Parmesan chicken is simply fried chicken that is coated in bread crumbs and parmesan cheese. I really like the warm crispy chicken and the parmesan cheese adds both an amazing aroma and a lot of flavour. Serving it with a simple salad makes for a nice light meal on a warm day.

Peach Bread

Peach Bread

Peaches are in season and I have been enjoying snacking on them. I was thinking that a peach bread would make for a nice breakfast this week. I was envisioning a bread with nice large chunks of peaches in it. I had really enjoyed the blueberry maple oatmeal muffins with pecan streusel and I thought that the recipe would make for a nice bread. I pretty much just took the blueberry muffin recipe and replaced the blueberries with peaches and made it in a loaf pan instead of a muffin pan. The peach bread turned out really well. It was nice and light and moist and full of peach goodness. I tried serving the peach bread with a maple peach sauce.

Thai Spicy Peanut Sauce Turkey Burger

Thai Spicy Peanut Sauce Turkey Burger

Shortly after I started food blogging I tried using peanut butter in a savory dish for the first time and I really enjoyed it. Recently, when I came across the concept of a Thai style burger with peanut sauce I knew that I would have to try making some. I wanted to try making the burgers with turkey as I had enjoyed it so much the last time. Since the most important ingredient in these burgers was the peanut sauce I decided to go with the peanut sauce from the moo satay that I had liked so much. I have also been enjoying using fresh herbs in my burgers this summer so I added some green onions and cilantro to these burgers. The spicy peanut burgers came together easily and this time they held together nicely. I served the burgers with even more yummy peanut sauce poured on them. I might have used a little too much peanut sauce as it was dripping all over. The burgers were so moist and tasty that it hardly mattered that they were a little messy. I just can't seem to get enough of that peanut sauce! I wonder what I can use it with next?

Caprese Sandwich

Caprese Sandwich

This weekend the farmers market was full of fresh field ripened locally grown tomatoes and I picked up a bunch of them. While I was at the grocery store I was thinking about the caprese salad that I had not to long ago when I passed a nice looking loaf of ciabatta; my favorite sandwich bread. The two thoughts collided and I just had to try a caprese salad sandwich in some nice and crusty and chewy ciabatta. The first version of the sandwich was pretty simple having just fresh tomatoes, mozzarella and basil ant it was nice and fresh and really good.

I knew that I would be using a lot of the fresh basil to make some basil pesto and I thought that it would be great if I added some of that to the next sandwich. The fresh basil pesto made the sandwich even better! While on the roll, the next sandwich got a splash of balsamic vinegar which added a really nice kick.

Tomato Tart

Tomato Tart

This tomato tart made its way around the food blogging sphere not too long ago and while I did not get the chance to make it I did bookmark it. Now that the locally grown field tomatoes are looking nice and ripe it was the perfect time to make it. This tart is made with layered phyllo dough though you could easily use puff pastry dough. The tart is topped with some onions, mozzarella cheese and of course fresh tomatoes. Parmigiano reggiano is spread between the layers of phyllo dough for even more cheesy goodness. The tart is finished with a fresh herb and I went with some fresh thyme. I cut the size of the recipe down to half by folding or cutting the phyllo sheets in half. The phyllo tomato tarts were pretty easy to make. The phyllo dough came out nice and golden brown and crispy and buttery and good. The thinly sliced tomatoes on top roasted a bit concentrating their amazing flavour. The thyme added a really nice aroma to each bite of the tart.

Blueberry Oatmeal Pancakes

Blueberry Oatmeal Pancakes

I just could not let blueberry season slip away without making blueberry pancakes at least once. Luckily there were still a lot of blueberries at the farmers market on the weekend and I picked some up. For a recipe, I started with the banana buttermilk pancakes that I had made a while ago and really liked. I have been trying to work more whole wheat flour into my baking lately so I swapped some in for some of the all purpose flour. I replaced the remaining all purpose flour with some ground rolled oats as I had done in the blueberry maple oatmeal muffins that I had just made. The blueberry oatmeal pancakes turned out pretty good. They were a bit more difficult to flip than normal pancakes but they had a nice light texture and they were really moist. I served the pancakes with some maple syrup, blueberries and pecans as garnish. I enjoyed the pancakes so mush that I made them again on the weekend. The second time I made them I enjoyed them with the remaining blueberry maple syrup from the blueberry and shrimp salad from earlier in the week.