Kitchen ·
FRIDAY NIGHT APÉRITIF — KID STYLE NO. 2: MEXICAN
¡hola! It’s soon “Aperitivo” time in Sweden because we’re starting another Swedish National Holiday weekend and tonight feels like a Friday night here!
With this beautiful weather, I prefer to spend my time outside or enjoying, rather than hidden in the kitchen. Are you the same? … the sun… the sun,. the sun is calling! Mexican salsas fit the bill perfectly! These dishes can be made ahead of time or quickly chopped, tossed and served at the last minute. (I don’t know if I should divulge how many times we’ve had guacamole this week! One of the foods I really miss, living in Sweden, is Mexican or Tex-Mex.)
Pictured Above:
1. Roasted Corn and Black Bean Salsa
2. Fresh Jicima Sticks
3. Pico de Gallo
4. Our favorite Guacamole (recipe click here).
5. Warm Tortilla Chips
If you’ve visited willowday before, you know that Friday nights are made special in our house
with something we call: “Friday Night
Apéritif.” This is the night where I close my eyes to treats by serving them along side “healthy
foods” in a basic ratio of 2/3’s healthy treats and 1/3 snack foods (tortilla chips, potato chips, etc).
It’s been such a fantastic way to expose the kids to new foods and to elevate vegetables. Here are 4
super simple, quick + easy to make, Mexican dishes we’re enjoying right now. Click on “read more” to continue
reading and for the recipe.
(Left overs make the perfect toppings for a salad! or as a side to grilled meat or vegetarian: grilled mushrooms)
RECIPE #1:
Roasted Corn and Black Bean Salsa
3 T extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (approximately 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro and more for garnish or extra flavor
2 tablespoons chopped white (or red, if preferred) onion
Fresh lime juice from 1/2 lime
1/2 teaspoon sugar, optional
1 cup cooked black beans.
Roasted Corn and Black Bean Salsa
3 T extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (approximately 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro and more for garnish or extra flavor
2 tablespoons chopped white (or red, if preferred) onion
Fresh lime juice from 1/2 lime
1/2 teaspoon sugar, optional
1 cup cooked black beans.
Step 1 (For
Fresh Corn) Since it is Spring in Sweden, I don’t have access to fresh corn and used frozen. If you do
have fresh corn, lucky you: this is always the best and you can bring a small pot of water to a boil
with salt. Cook the fresh corn about 2 to 3 minutes. Divide the corn into 1/3’s and brown 1/3 under the
broiler. Broil 1/3 of the corn by placing it on a lightly oiled baking sheet and roasting it until just
brown. (If you like the roasted flavor do 1/2). Once brown, skip step 2, set aside and move to step
3.
Step 2 (Frozen Corn) If you are like me and coming out of winter, this is where you’ll begin. Divide the frozen corn into 1/3’s. Brown 1/3 of it, under the broiler by placing it on a lightly oiled baking sheet and roasting it until just brown. (If you like the roasted flavor do 1/2. This is really a matter of personal preference. Once grilled, the flavor is rounder and sweeter but, the kernels can feel stickier). Once brown set aside.
Step 2 (Frozen Corn) If you are like me and coming out of winter, this is where you’ll begin. Divide the frozen corn into 1/3’s. Brown 1/3 of it, under the broiler by placing it on a lightly oiled baking sheet and roasting it until just brown. (If you like the roasted flavor do 1/2. This is really a matter of personal preference. Once grilled, the flavor is rounder and sweeter but, the kernels can feel stickier). Once brown set aside.
Step 3. Heat a skillet pan with 1 T oil and heat a
finely chopped jalapeno pepper.
Step 4. Mix in both the roasted and plain corn, black beans, cilantro and white (or red) onion quickly in the skillet but removing immediately from the heat. Don’t linger, this is only to pick up the full pepper and oil.
Step 5. Transfer this all immediately to a mixing bowl. Stir in the remaining 2T olive oil, lime juice, sugar (if desired) and salt to taste. I like to add extra cilantro and can add up to 1/2 cup both stirred in and sprinkled on top. Refrigerate and serve cold or bring to room temperature with tortilla chips.
Step 4. Mix in both the roasted and plain corn, black beans, cilantro and white (or red) onion quickly in the skillet but removing immediately from the heat. Don’t linger, this is only to pick up the full pepper and oil.
Step 5. Transfer this all immediately to a mixing bowl. Stir in the remaining 2T olive oil, lime juice, sugar (if desired) and salt to taste. I like to add extra cilantro and can add up to 1/2 cup both stirred in and sprinkled on top. Refrigerate and serve cold or bring to room temperature with tortilla chips.
RECIPE #2:
Pico de Gallo
Yellow (or red) onions
10-12 Vine ripened tomatoes (12 Roma or 20 cherry tomatoes, for example)
2 cups fresh cilantro leaves
3 jalapenos
1 lime
Salt
Yellow (or red) onions
10-12 Vine ripened tomatoes (12 Roma or 20 cherry tomatoes, for example)
2 cups fresh cilantro leaves
3 jalapenos
1 lime
Salt
Chop equal parts onion and tomato. Chop the cilantro. Slice jalapenos in 1/2 and
remove seeds. If you like heat, keep some of the white membrane. Dice these very, very finely (and be
careful not to touch your eyes while cutting!) and combine all of these ingredients in one bowl. Squeeze
the lime to taste over these ingredients. Salt and stir, combining to taste.
ITEM #3: JICIMA: Slice cool jicima for dipping. Are you
familiar with these Mexican Turnips?
ITEM #4: GUACAMOLE, click HERE for recipe.
Wishing you days with festive moments ahead!
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