Corn, Bell Pepper, and Zucchini Saute

Fresh summer vegetables are abundant right now and this recipe highlights three of them.  Vegetables could be diced and corn shucked in advance. A tasty side dish!

Corn, Bell Pepper, and Zucchini Saute

Ingredients:

2 tablespoons olive oil
1 medium red bell pepper, cored, seeded and medium dice
1/2 medium yellow onion, medium dice
1 medium garlic clove, finely chopped
Kosher salt
Freshly ground black pepper
2 ears white or yellow corn, shucked
2 medium zucchini, medium dice
2 tablespoons thinly sliced fresh basil leaves
1 teaspoon freshly squeezed lemon juice, plus more as needed

Instructions:

Heat the oil in a large frying pan over medium heat until shimmering.  Add the bell pepper, onion, and garlic and season with salt and pepper.  Cook, stirring occasionally, until the vegetables have softened slightly, about 6 minutes.

Meanwhile, remove the corn kernels from the cobs.  This can be done by standing the cob upright and slicing the kernels off.  This can be a messy job, so doing it over a container helps. 

Increase the heat to medium high, add the zucchini, season with salt and pepper, and stir to combine.  Cook, stirring occasionally , until the zucchini is crisp-tender, about 3 to 4 minutes.

Add the corn, stir to combine, and cook another 2-3 minutes until corn is tender.  Turn off the heat and stir in the basil and lemon juice.  Taste and season with salt, pepper and additional lemon juice as needed.

Mexican Chicken Pizzas

This Sunday I tried a recipe for Mexican Chicken Pizzas that was a big hit with my family.  The chicken breast is pounded thin and used as the "crust" of this pizza.  It is topped with a tomatillo sauce and cheese.  Very tasty and different from our usual Sunday dinners.  I love to try new recipes and if you come to our house you may be trying a new recipe with us!

Mexican Chicken Pizzas

Ingredients:
1/2 pound tomatillos, husks removed an coarsely chopped
1 jalapeno pepper, seeded
A small handful of cilantro
1 fat clove garlic, crushed
salt and pepper
2 teaspoons light agave or honey
Juice of 1 small lime
4   6-8 oz pieces boneless, skinless chicken breast
About 1/2 teaspoon of each cumin, coriander and Mexican oregano or marjoram
2 tablespoons olive oil
2 cups shredded Monterey Jack or Chihuahua cheese
Cilantro leaves
Pickled jalopeno pepper rings
Small thinly slice rings of raw red onion
Mexican crema

Preparation:

Preheat oven to 425 degrees.

Combine the tomatillos, jalapeno, cilantro, garlic, salt, pepper, agave and lime juice in a high-power blender or food processor and puree into raw sauce.

Cut the chicken breast open across the breast horizontally with a sharp knife to butterfly (easier to do when slightly frozen), then open breasts and pound very thin into 4 large cutlets.  These will serve as your "crust" for the pizzas.

Heat a large skillet over medium-high heat.  Season chicken with salt and pepper, cumin, coriander, Mexican oregano or marjoram, and cook them 1-2 at a time in a thin layer of olive oil until lightly browned on both sides; arrange on 2 baking sheets.  Top the chicken with the green sauce and lots of cheese and red onions.
Bake about 12 minutes to bubbly and brown, switching baking sheets between the upper and lower racks midway.

Garnish each pizza with pickled jalopenos and cilantro leaves if desired.  Drizzle with Mexican cream and serve.