Smokin' Hot: Grilled Corn & Black Bean Salad with Pepperoni

This is a sponsored post. All opinions are mine. And, as usual, I will only write about products that I really love! 

Those mid-August days are creeping up on us, and while it's easy to think that in a few weeks summer will be winding down, I'm firmly planted in the here and now. There are still so many things I want to do before the nights get cooler and the leaves start turning yellow. Road trips! Picnics! Backyard barbecue feasts! These are the days that need to be sucked of all their marrow. Go out there and live your best late-summer life! And bring snacks!

Checking In: Caramelized Corn & Buttermilk Pancakes

Hey guys!  Happy September.  I'm just checking in to see how y'all are doing.  I've missed you (and this space) and it feels good to be back.  I'm still bonkers busy, but it's been good to catch my breath a little bit.   Today's post is still kinda short (and I hope sweet!) but I've wanted to catch you up on some stuff that's been happening 'round here.  Hopefully I'll be back shortly with something about peaches.  I've been cramming them in my mouth like they are the last thing to eat on earth.  It's good times!  But today let's talk about these corn pancakes. I had a couple ears of corn and an almost-expired carton of buttermilk, thus these were born, with the help of Deb.  I added in some pesto, chopped bacon, chives and even a few squash blossom flowers and they were simply marvelous.  Served with a fresh tomato/cucumber salad one night, then on a bed of sauteed kale the next, they were a hit, and re-heat quite nicely.  I bought more corn today, with the purpose of making them again.  Caramelizing the fresh kernels in butter is freaking fantastic.  Such flavour!  I love me a good savoury pancake, and this is the jackpot recipe.  Hope you think so too!

Swiss Chard & Corn Pizza with Cherry Tomatoes and Basil

"All in all it was a never-to-be-forgotten summer - one of those summers which come seldom into any life, but leave a rich heritage of beautiful memories in their going - one of those summers which, in a fortunate combination of delightful weather, delightful friends and delightful doing, come as near to perfection as anything can come in this world."              
                                                                                   ~ L.M Montgomery

Thanks for letting Lucy Maud cover for me today.  My mind is elsewhere - mainly on the summer produce that needs picking just outside my door.  Beans aren't gonna blanch themselves!  Plus this week has been heavy with deadlines and work, and I'm just tying up a few loose ends before I head out of town for a bit. Finally my mini-vacay is here!  Not venturing far - just jumping in the car and going to see some of my favourite people in the whole world; key players in some of my never-to-be-forgotten-summers.  It feels like eons since I've hit the road; windows down, music loud, with just the horizon to drive into.  Well, let's rephrase that.  I hate hair in my eyes, so the windows are up.  Music is loud, but not that loud (I'm old after all), and I'll be squinting while driving into the sun.  But it's my road trip, dammit, and it's gonna rock.  

And so my going away present to you is this pizza - a great way to use up the ample amounts of chard you may be finding in your CSA or gardens right now.  Cooked with leeks, fresh corn and garlic, it makes a mighty fine topping.  Those cherry tomatoes are sweet like candy and really match perfectly with the fresh basil.  I had bocconcini to use up, but go ahead and use goat cheese or feta as a replacement.  It's pizza, so feel free to play around.  Use caramelized onions instead of leeks or kale instead of chard.  I won't look away if you add bacon either.  Might even give you a high-five.  If you serve it with a little balsamic reduction drizzled on top - well that gets you a fist bump. 

And with that, I'm gone like the wind. 

Swiss Chard & Corn Pizza with Cherry Tomatoes and Basil

I used the same crust I used here.  It was even frozen for more than a month and still perfect. 
Rolled out to about 9x13 inches, it proved to be a great base.  That being said, feel free to substitute your go-to crust. 

2 tbsp butter
1 tbsp olive oil
2 cups sliced leeks, be sure to rinse them well
2 cloves garlic, minced
1 tsp chili flakes
6 cups Swiss chard
1 cup fresh or frozen (thawed) corn kernels.  Leftover corn on the cob would be great too. 
1 tsp salt
1 1/2 cups shredded mozzarella
2 cups fresh cherry tomatoes, cut in half
100 grams bocconcini cheese, sliced
handful fresh basil leaves, torn

Roll out your crust so it's roughly 9 x13 inches.  Grease a bake sheet with olive oil and sprinkle a little cornmeal on top.  Place the rolled out dough on top of this.  Preheat oven to 450*F. 
Heat butter and oil in a deep skillet.  Saute the leeks until softened and starting to brown, about 10 - 12 minutes.  Add the garlic and chili flakes and cook another minute.  Stir in the chard and corn, cooking until chard is wilted and corn warmed through - about 3 minutes.  Let cool a few minutes - slice your cherry tomatoes and cheese while it is cooling.  Sprinkle the shredded mozzarella on top of dough.  Spread the chard filling on top of this.  I had about a cup extra which I saved for sandwiches later in the week.  Arrange the cherry tomatoes and bocconcini on top of the chard filling.  Slide into the preheated oven and bake for about 20 minutes, until golden and melty.  Scatter fresh basil leaves on it once out of oven.  Slice into wedges.  Serves 3-4. 

 

13 Things You Need To Eat This Summer

Summer is the time when one sheds one's tensions with one's clothes, and the right kind of day is jeweled balm for the battered spirit. ~ Ada Louise Huxtable

It's true though, isn't it?  How long have we waited for the warm summer breezes to wash over us and carry away our worries and general maladies?  Now that we are in the throes of this most glorious time of year, I hope you are indeed wearing less clothing and generally feeling quite awesome.  Today we delve into the archives for a little summertime fun and food.  It was quite the trip to pick my favourite foods to eat while wiping away sweat from the upper lip.  Look how much my photos have changed!  We've come a long way, baby.  Thanks for taking a trip down memory lane with me.  I'll be back in a few with a brand new post.  I made cake!  And there may or may not have been milk chocolate ganache involved.  Believe me, you don't want to miss it.  Until then, happy 4th of July to my American friends, and don't forget the SPF. 

Chipotle Roasted Corn & Quinoa Salad with Prawns

Today's post is short and sweet, kinda like the remaining days of summer.  In between picking loads of strawberries at the U-Pick, and doing loads of laundry, and checking on the garden and checking the clock I thought I'd squeeze in a quick post to tell you about this awesome salad.  Wait a second, back up Renee, what's the deal with watching the clock?  Well, by handsome man returns from his holidays tonight, in exactly 4.25 hours and I'm just a wee bit excited.  It's been a long long long nine days.  Funny thing is we both booked our holidays before we met way back in April, and the funnier thing is that we both went to the Windsor/Detroit/Toronto area for our time off.  Neato, huh?  It's just one of many good signs guiding our way.  Warning:  I could go all mushy and stuff on you in this post.  Just sayin'.