csa night

we had a little hiatus from an official CSA night earlier this month with various travel plans and vacations, and last week's dinner turned into quite the adventure due to unexpected power outages. thankfully, Amy saved the day with her working electricity and we concocted a delicious Mexican meal! not the most appetizing food photo i've ever taken in my life, but trust me, it was yummy.

beef & bean burrito skillet dinner

adapted from deep south dish

• 2 tablespoons of olive oil
• 1/2 of a large onion, chopped
• 2 tablespoons of chopped jalapeno
• 1 pound of ground beef
• 1 teaspoon of kosher salt
• 8 turns of the pepper grinder
• 1 tablespoon of chili powder
• 1/2 teaspoon of cumin
• 1/2 teaspoon of garlic powder
• 1/4 teaspoon of Cajun seasoning
• 1/2 teaspoon oregano
• 1 packet of Sazon seasoning
• 1 cup of beef stock
• 1 cup of salsa (we used pineapple)
• 1 (4 ounce) can of green chilies, undrained
• 1 can pinto beans
• 4 small flour tortillas, cut into small squares
• 1 cup of shredded cheddar or Mexican style cheese
• Sour cream
• 1 green onion, sliced
• Chopped Romaine lettuce for serving
• Chopped tomatoes, chopped avocados for garnish

Heat 2 tablespoons of olive oil in a medium skillet; add the onion and jalapeno; cook until onion is soft but not browned. Add the ground beef and cook, breaking up with a potato masher, until browned. Drain if needed.

Add the salt, pepper, chili powder, cumin, garlic powder, Cajun seasoning, oregano, and Sazon. Stir together and continue cooking for about 1 minute. Add the beef stock and stir. Add the salsa, green chilies and pinto beans; stir and bring to a boil. Reduce heat and let simmer until thickened and reduced, about 15 minutes.

Stir in the pieces of tortillas and sprinkle cheese on top. Cover and let stand for 5 minutes, or until cheese is melted. Sprinkle top with sliced green onion. Serve over a bed of Romaine lettuce and garnish individual servings with chopped tomato, avocado, and sour cream as desired.

hot lime corn

1/2 cup butter, melted

1 TBSP sugar

1 tsp salt

1 tsp ground cumin

1 tsp pepper

juice from 1/2 a lime

2 TBSP hot sauce

1 dozen ears corn, husked

Combine all ingredients except corn over low heat. Grill corn for 10-15 minutes, basting corn with the mixture and turning several times.