Peanut Butter Popcorn

1/2 cup peanut butter
3/4 cup brown sugar
1/2 cup (1 cube) butter
20 large marshmellows (roughly)
1 teaspoon vanilla

Over medium heat, melt butter.  Add sugar and stir until dissolved.  Add peanut butter, marshmellows, and vanilla.  Stir until melted together (if you cook it too long it will get hard instead of chewy so take it off heat as soon as it is combined).  Pour over popcorn.

*We used mini-marshmellows, probably equalling more than the 20 large mallows it calls for.  This is delightfully chewy and good the next day.  Mmmmm.  Scrumptious.

Grilled Halibut and Black Bean Salsa

We made this for lunch today.  We've had it several times before.  The salsa is awesome on the fish and rice, but really not that great with chips.  Enjoy!

Black Bean Salsa

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can white corn, drained
1 tomato, chopped
1/2 green bell pepper, diced
1/2 red bell pepper, diced
4 green onions, thinly sliced
1/2 bunch cilantro, roughly chopped
1 small jalapeño, chopped
2 garlic cloves, minced
Juice of 2 limes
1/4 cup red wine vinegar
1/4 cup rice wine vinegar
1/4 cup sesame oil
1/4 cup olive oil
2 Tablespoons sugar
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons onion powder
Sea salt and pepper to taste

Combine all ingredients in a bowl and stir well. Chill while steaming rice and grilling halibut.

 

Grilled Halibut

4 (6 ounce) halibut fillets
2 limes
Olive oil
Sea salt and pepper, to taste

Lightly oil a grill pan with olive oil, heat over medium heat. Wash halibut fillets and pat dry. Season with salt and pepper. Gently place fillets in the hot pan and let cool over medium heat for 5 minutes. Squeeze limes over fillets, flip over and let cook for another 5 minutes until cooked through.

To serve: Place a mound of steamed rice on serving plate. Drizzle salsa over rice, making sure to get some "juice". Place halibut fillet on top, sprinkle some chopped cilantro over the fish and serve. 

Recipe from Dish on Delish

Smoky Corn Chowder

Source: Mel's Kitchen Cafe

YIELD: SERVES 4-6

You can sub regular paprika for the smoked but you'll lose, well, the smoky flavor (and it's delicious, I'm telling you).

INGREDIENTS

• 4-5 slices bacon, chopped
• 1/2 cup diced onion or leeks
• 2 cloves garlic, finely minced
• 1/2 teaspoon smoked paprika (regular also good)
• 1/4 teaspoon crushed red pepper flakes
• 2 (10-ounce) packages frozen corn
• Potatoes (optional, but good)
• 3 cups low-sodium chicken or vegetable broth
• 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 green onions, white parts cut off and discarded and green parts thinly sliced

DIRECTIONS

1. In a 4 or 5-quart saucepan, cook the chopped bacon over medium heat until golden and crisp. Scoop onto a paper-lined plate and discard all of the bacon grease except a very thin coating (about 1-2 teaspoons).
2. Add the onion and cook for 5-7 minutes until translucent. Stir in the garlic, paprika and red pepper and cook, stirring, for 1-2 minutes.
3. Stir in the corn, broth and milk. Bring the soup to a boil and then reduce the heat and simmer for 15 minutes.
4. Transfer half of the soup to a blender (very carefully - don't overfill the blender since hot liquids will expand while blending!) and puree until mostly smooth.
5. Return the blended soup to the pot and add 1/2 teaspoon salt and 1/2 teaspoon pepper. Taste and add more if needed.
6. Serve warm topped with green onions and bacon.

**This has been "on deck" for me to try.  When Mom came to take care of us when Jules was born, she made it.  We loved it!  It has great flavor with a little kick.  Mom added cubed potatoes and used regular paprika since that's what we had on hand.