Saturday, December 14, 2013

Converting a Salsa into a Side Dish.

At the end of my post on Mexicali Corn I hinted at a new recipe that this ingredient, and my Confetti Salsa, would create. Now while each item separately is considered a type of side dish, I'm going to throw some noodles into the mix to bind the two together.  Let me introduce you to...

Fiesta Noodles



1 package (8 oz) narrow egg noodles
4 Tablespoons of salted butter
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
2 Tbsp flour
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp garlic powder
1 can (10.5 oz) chicken broth 
1 cup whole kernel corn (if using frozen, defrost to room temperature)


Cook noodles according to package directions.  In a large saucepan, melt butter on medium=high heat; sauté' bell peppers in butter until softened slightly, about 3 minutes.  Whisk in flour until the roux turns golden brown; stir in thyme, parsley, garlic powder and broth, bring to a boil.  Reduce heat to medium, add in corn and noodles; let cook for 5 minutes to bring all to an evenly hot temperature.

Makes 6 servings.

Mary Cokenour