Frito Corn Salad the Green Way

 Frito Corn Salad the Green Way

Frito Corn Salad the Green Way

I think I ate more chips during the last six years of my husband’s career than in all my

prior years combined. His employment with Frito Lay introduced me to a wider world of

corn chips and potato chips. I had no idea there were so many choices!  Occasionally, I

even ate them with vegetables. Here is one way to do that.

You can find recipes for Frito Corn Salad on the internet, but this version is preferred at our house.

2 cans whole kernel corn - drained

2 cups grated cheese (We like the colby/jack combos from Costco or Sam’s club)

½ cup mayonnaise

1/2 cup sour cream

½ - 1 cup red bell pepper - chopped

1 -2 jalapenos - chopped (These little guys vary in heat, so I start with one and

add more if they aren’t too hot.)

½ cup red onion - finely chopped

10-ounce bag of Chili Cheese Fritos Corn Chips - coarsely crushed

Combine the vegetables, mayonnaise and sour cream and chill to allow flavors to meld. Prior to serving, add grated cheese and corn chips. (This allows the cheese to stay firm and the chips to remain crunchy. If you expect to have leftovers, it’s a good idea to allow individuals to add their own chips - again, for the purpose of maintaining crunch!)

For the more delicate palate, use green bell peppers in place of the jalapenos and Original Fritos Corn Chips.

This salad looks and tastes like a fiesta in your mouth! Serve it up as a side dish with burgers, BBQ, or fried chicken. 

Do you have a favorite Running Granny Green recipe? I would love to hear about it.

Find more of my favorite recipes HERE

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Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

- Carol aka Running Granny Green

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Quick and easy chicken tortilla soup

 Quick and Easy Chicken Tortilla (Taco) Soup

Yes, I've posted this recipe before, but it's been a while and this version has a few more tips and photos to help you out!

Quick and easy chicken tortilla soup

Everyone needs a go-to recipe for busy days. This soup comes together quickly with items from your pantry. Perfect for a hectic evening or when you want to warm up quickly. The chicken can be substituted with seasoned ground beef for a different twist, but keep in mind it will take a little longer to prepare. 

1 -2 Quarts Stewed Tomatoes

½ Onion Diced

1 tsp Minced Garlic

1 Pkg. or 2 Tbsp Taco Seasoning

Chicken Broth if desired

1 can each of Black Beans, White Northern Beans, and Red Kidney Beans
1 - 1 1/2 Cups Corn (I prefer frozen to canned)

1-2 Cans Chicken Breast Meat

Salt & Pepper to taste

Grated Cheese, Sour Cream, Avocado slices, Salsa and Tortilla Chips or Strips for garnish.

Combine tomatoes, onion, garlic, taco seasoning and chicken broth and bring to a boil. Cook until onions are tender. Add remaining ingredients and heat through. Garnish as desired.

To make tortilla strips, cut corn tortillas in ¼ - ⅓ inch thick slices and cook in hot oil. Drain on a paper towel and sprinkle with salt.

This recipe is easy to adjust depending on your tastes. For a thinner soup, use more tomatoes or add chicken broth to achieve desired consistency. I like a variety of colors and textures, but feel free to omit or add any beans or vegetables you wish. Ground beef cooked and seasoned for tacos or leftover roasted chicken can be used in place of canned chicken. Be adventurous and experiment until you find the right combination for your household.

Fry tortilla strips until crispy!

Do you have a favorite Running Granny Green recipe? I would love to hear about it.

Find more of my favorite recipes HERE

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

- Carol aka Running Granny Green

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All-purpose crepe batter with sweet or savory filling

Berry and custard filled crepes with whipped cream topping

All Purpose Crepes

We love these crepes on holiday mornings or lazy weekends. The crepes can be made to order or made ahead, then stored in the refrigerator so they are ready when you are ready to eat. Fill them with sweet or savory filling, roll up, and enjoy!

2 eggs

⅛ tsp Salt

1 C All Purpose Flour

Blackberries and vanilla custard

1 C plus 1 Tbsp Milk

2 Tbsp Melted Butter

Combine eggs and salt. Gradually add flour alternately with milk, beating with an electric mixer or whisk until smooth. Beat in melted butter. Cook on crepe pan until edges pull away. Fill with your favorite fruit, custard, jam or savory filling like chicken or turkey salad. Top sweet filled crepes with whipped cream or powdered sugar and enjoy!

Note: If you don’t have a crepe pan, cook a thin layer of batter in an oiled frying pan. The crepes will turn out a little thicker, but still delicious. However, a crepe pan makes crepe oh-so-thin and is a worthwhile investment!

Electric crepes pan for the win!

Do you have a favorite Running Granny Green recipe? I would love to hear about it.

Find more of my favorite recipes HERE

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

- Carol aka Running Granny Green

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Tomato Bruschetta Sauce for appetizers

Tomato Bruschetta Sauce on Cheesy Garlic Sourdough Bread

Tomato Bruschetta Sauce

This fresh tomato bruschetta recipe will make you feel like an Italian chef! Whether served on toasted bagel slices or my favorite, Easy Cheesy Garlic Sourdough Bread, it will be a crowd pleaser. Adjust amounts to your taste and make it your own.

2 C Chopped Fresh Tomatoes

½ C Chopped Red Onion

1 Tsp Minced Garlic (I use the bottled stuff for convenience, but fresh is best!)

2 Tbsp Chopped Fresh Basil

Splash of Apple Cider Vinegar (Balsamic has great flavor but isn’t as aesthetically pleasing.)

Splash of Extra Virgin Olive Oil (You can use vegetable oil in a pinch.)

Sea Salt to taste

Stir all ingredients together and chill to allow the flavors to meld. Serve on toasted bread.

Confession: I sometimes dip it with tortilla chips for a really quick snack!

You can’t mess this up. Adjust the ingredients until it pleases your palate or as with all good cooks, until your ancestors whisper, “That is enough, my child.”

Do you have a favorite Running Granny Green recipe? I would love to hear about it.

Find more of my favorite sourdough recipes HERE

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

Carol aka Running Granny Green

Follow me on Facebook and Instagram.

Homemade Zucchini Relish

Zucchini Relish

How many things can you do with zucchini? A lot, but it never seems like enough if your zucchini plants are flourishing. This zucchini relish recipe is great for hamburgers, hot dogs, tuna salad or any time you need a little sweet relish to complete a dish.

Zucchini Relish

4 C Chopped Onions

10 C Grated Zucchini

2 Chopped Green Peppers

2 Chopped Red Peppers

3 Tbsp Salt

2 1/2 C Vinegar

3 1/2 C Sugar

1 tsp each of Nutmeg, Turmeric, Celery Seed,

1 Tbsp Cornstarch

Grind together vegetables and place in a large container.

Add 3 Tbsp table salt and soak overnight.

Drain and rinse well to remove salt brine. Squeeze out excess moisture. 

Cook vinegar, sugar, spices, and cornstarch. Bring to a boil. Add vegetables and simmer 30 minutes.

Cold pack into pint or jelly jars for 10-15 minutes. Makes 8 pints.

Find more of my favorite recipes HERE.

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

- Carol aka Running Granny Green

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Hot Pepper Jelly with Jalapenos or Habaneros

Habanero Pepper Jelly

                                       

This Jalapeno Pepper Jelly recipe has been around for years! It's an old standby family recipe and I often have requests.  It's one of this Granny's favorite Recipes. It's not a secret guarded recipe, so I'm sharing it here for those that can't find their own copy. This picture shows a variation using orange bell peppers.

Jalapeno Pepper Jelly

3 Medium Bell Peppers (You can use green, yellow, orange, or red)

2 Jalapeno Peppers (2 inches long. I've substituted habanero peppers for a HOT variation)

1 1/2 Cup White Vinegar

5 1/2 Cups White Sugar

1 tsp Ground Cayenne Pepper

6 ounces liquid pectin

Chop peppers and puree in a blender. Add 1 cup of vinegar and blend well. Combine pureed mixture with sugar, cayenne, and the rest of the vinegar in a large saucepan. Blend well.

Bring to a full rolling boil.

Stir in pectin and boil 1 more minute.

Remove from heat and skim off foam.

Seal in jars. Recipe fills 8 jelly jars.

For a fun twist on this old standby, try this alternative:

Habanero Pepper Jelly

Prepare as Jalapeno Pepper Jelly (Above) except substitute 2 ripe habanero peppers for jalapeno peppers. For a colorful twist, use yellow, red, or orange bell peppers in place of green bell peppers.

Jalapeno Pepper Jelly

*Note: This jelly can take up to two weeks to set up.

Serve with crackers and cream cheese to mellow the hot flavor of this recipe.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand parenting. The cookie recipes are a bonus!

Happy Running!

Carol - aka Running Granny Green

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Buttery Sourdough Croissant-like Loaf

Buttery Croissant Sourdough Loaf

Buttery Croissant Sourdough Bread

I modified someone else’s recipe to be able to use my own Basic Sourdough Bread recipe. I’m all about simplification! This bread was soft and fluffy with a flaky crust. I use a beeswax bread wrapper to keep it from drying out.

1 Basic Sourdough Bread Recipe

1 Cube (½ Cup) Butter (You can use unsalted if it’s handy but remember I’m all about simplification. Salted butter works just fine.)

Prepare one recipe of Basic Sourdough Bread. Let proof 30 minutes.

After 30 minutes, perform a set of stretch and folds. Wet your hands and reach down to the bottom of the dough. Pull the dough up and fold over the top. Turn the bowl and repeat 4-6 times until the dough won’t stretch anymore. Cover and let rest for 30 minutes. 

Grate the cold butter. 

Stretch and fold in butter

Add ½ of the grated butter on top of the dough and then perform the second stretch and fold. Let rest 30 minutes.

Add the remaining grated butter and perform a third stretch and fold. You may wish to do a fourth set of stretch and folds.

Long proof for 6 -10 hours. After your loaf has proofed for several (6 -10) hours remove it gently from the bowl and allow it to rest for 5-10 minutes. Using the stretching and folding technique, work the dough one last time. 

Shape the dough into a nice round loaf. Coat a cloth large enough to cover the inside of the bowl with a light layer of flour - a woven dish towel works well. Line the bowl with floured side up. Place the loaf back into the bowl. Cover with a damp cloth and allow it to proof 1 hour.

After one hour, heat your oven to 435 degrees. 

Remove the damp cloth and use parchment paper to cover your dough bowl. Gently invert the bowl so the loaf drops onto the parchment paper. This might take some practice. Don't panic!

Using a serrated knife (unless you are fancy and have all the latest sourdough gadgets) score your dough

as desired. The easiest and probably my favorite is a crisscross cut about 1/2 inch deep in the top. Make the cuts about 5-6 inches long.

Squishy!

Lift the loaf using the parchment as a liner and place in a cast iron or ceramic Dutch oven. I prefer ceramic. Cover and bake for 30 minutes. Reduce heat to 400 degrees, remove lid and bake for approximately 30 minutes more. Temperatures and times will vary depending on elevation, dough density, and humidity. Keep an eye on it and allow yourself a learning curve. After all, you're only out some flour and salt! 

This is the hardest part - when the dough is finished, allow it to cool completely before slicing. I know! It's a challenge, but slicing it while warm, though tempting, can make that fluffy loaf fall. 

This soft buttery sourdough bread is great alone, with peanut butter and/or jelly, or used for French Toast.

Find more of my favorite recipes HERE.

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

- Carol aka Running Granny Green

Follow me on Facebook and Instagram!