Last week at South Dakota Magazine, I shared my mantra for summer entertaining: "Keep It Simple". Get-togethers with friends are about the friendship, and as I say in that article, nobody is giving bonus points for knocking yourself out. That doesn't mean that simple food can't still be delicious. You can find the super simple recipe for Smoked Salmon Pizza online with South Dakota Magazine. It is a fabulous combination of creamy, crisp, fresh, and salty. Excellent for sharing with friends and pairing with a cold summer beverage.

I believe that simple and delicious can be carried over into all of summer, even (or especially) camping. Recently, some old friends (old as in I have known them since elementary school...not that WE are old) and I made time in our busy summer schedules for a short camping trip. I packed up some staples for quick meals that were so simple, we hardly had to think about them. In fact, the biggest challenge we faced was when I realized I forgot to pack kindling, etc. for our camp/cook fire. (By the way, if you have an old atlas hanging around in your car, it does work well for kindling.)

Once our fire was roaring, I set a couple cast iron pans over the flames. Those pans heated up while I sliced a few vegetables as we continued our conversations. Shrimp was tossed into simmering salsa. Zucchini was sauteed with some other vegetables. A loaf of buttered French bread was heated. Dinner was done and was delicious.

I frequently repeat this menu at home in the summer, sometimes on the grill, and sometimes simply on the stove top. Shrimp, fresh vegetables, and salsa pair together so well. We love to dip the warm, crusty bread in the sauce of the salsa and leftovers can all be stirred together and served inside flour tortillas as burritos, or with corn chips as a hearty dip. Salsa Shrimp and Sauteed Summer Vegetables are the perfect way to Keep It Simple On My Plate.

There is nothing like revealing you have a blog to a new person to finally get your butt in gear with a new post. So...here goes...

On Labor Day, I hosted a get-together with friends that could have easily been called a Harvest Party. There was Vinegar Marinated Potato Salad made with potatoes from one friend's garden and fresh eggs from another friend's backyard chickens. A couple other friends picked sweet corn to share with me, and I tossed it together with radishes, jalapenos, and flat leaf parsley from my own garden to make Fresh Corn and Radish Salad. And, after my distress over my zucchini plants not producing, not one, but 3 friends left zucchini on my front porch, some of which became Lemon Blueberry Zucchini Cake.

As we waited for the the charcoal to be perfect for grilling brats, we sipped on white sangria made with the ripe and juicy Colorado peaches flooding the area and snacked on appetizers of a slightly altered recipe of Spinach Meatballs tossed in some recently canned marinara sauce (also from a friend's tomatoes), cherry and yellow pear tomatoes from my garden, fresh mozzarella balls (from Costco), and toasted garlic baguette. And, those brats? They were smothered in my very first attempt at homemade sauerkraut made from a volleyball-sized head of cabbage that yet another friend left on my porch. (I have great front porch fairies, don't I?)

It was a great night, even if we were forced to abandon the fire pit and move the party indoors when a few sprinkles became a downpour. Hubs and I are blessed with good fortune and great friends.

Labor Day may traditionally signify the beginning of fall, but I am going to hold onto summer as long as possible. Even after that party menu, I still have a few ears of sweet corn left and some of those garden potatoes. My garden is lacking substantial tomatoes for canning, but is still producing lots of cherry and yellow pear tomatoes. There is, also, always basil growing until the frost takes what I haven't preserved for winter. This all means that Potato and Corn Salad is the perfect late summer salad to make an appearance On My Plate.



Cook potatoes in salted boiling water until tender. Drain and chill.
In a large bowl, whisk together shallots, vinegar, mustard and olive oil. Season with salt and pepper to taste.
Add potatoes, corn, tomatoes, and bell pepper to the bowl and toss with the dressing.
Sprinkle with the basil. (Serves 4)

I used to complain about zucchini. I used to sigh exasperatedly when one plant overflowed my crisper drawer with the garden's bounty. I used to whine about shredding the monsters and bagging them for baking all winter long. I used to try to ignore Hubs' rolling eyes when zucchini was, yet again, the side dish for dinner. I happily played along with National Sneak Some Zucchini Onto Your Neighbor's Front Porch Day. I wasn't thankful. 

I wasn't thankful, and it came back to spite me. It seems that my little growing plot has become incapable of nurturing zucchini. In the past, I had great volumes for slicing, shredding, frying, sauteing, baking, grilling, and even preserving, but the last two gardens have left me squashless.

I don't know if it is the soil, a fungus, a bug, or something as simple as my watering plan that is torturing my vines. The cucumber plants are also kind of lifeless and barren. It seems that all the viney garden plant are challenging me. I should have been more thankful.

If you are lucky enough to have some zucchini and even luckier to have some incredible fresh sweet corn, I recommend this soup. Summer isn't traditionally soup weather, but we have had some cool, rainy days recently that really called for a bowl of comfort. Pair this fresh Zucchini Corn Chowder with some corn chips and salsa for a bright flavor contrast to the rich creaminess. And, most of all, always be thankful for your zukes.



Cut corn from the cobs; reserve the corn from 2 ears.
Cook bacon in a large, heavy pot until crisp.
Remove bacon from pan and set aside, reserving 2 teaspoons drippings in pan.
Add onions and celery to the drippings; cook until onions are translucent.
Add squash to the drippings and saute until tender.
Place corn from 1 ear and 1 cup milk in a blender; process until smooth.
Add pureed mixture and reserved corn and cream to the pan.
Add bacon and thyme; season with salt and pepper.
Cook 5 minutes or until heated through, stirring constantly.
To serve, top each bowl with green onions and cheese. (Serves 4.)

Good Friday.

8:00 P.M.

I am still debating my Easter menu.

I had thought that I had pretty much established that I didn't want to go with a traditional baked ham dinner.

Then, someone was looking for a recipe using poblano peppers.

And, I remembered a Ham and Poblano Corn Pudding that I had made last summer.

At that time, I paired it with some grilled chicken.

But, corn puddings are traditionally a savory side dish on southern Easter tables with...you guessed it...ham.

The proof in this pudding is that I am still as confused as ever.



Preheat the oven to 500F.
Place the whole peppers on a sheet pan and drizzle with oil to cover. Roast for 10-15 minutes until the skins are completely wrinkled and the peppers are charred, turning them occasionally.
Remove the pan from the oven.
Immediately place chiles in a medium bowl and cover tightly with plastic wrap. Let stand 10 minutes.
Peel and seed chiles; cut into strips.
Reduce oven temperature to 350F.
Butter a 9x13 baking dish.
Combine 1 1/2 cups corn, eggs, melted butter, salt, and baking soda in a blender and process until almost smooth.
Transfer mixture to a mixing bowl and add sour cream, masa mix, ham, cheese, chiles, and 1/2 cup of remaining corn.
Pour pudding into prepared baking dish.
Bake until corn pudding is puffed and golden brown in spots on top, about 40 minutes. (Serves 12)

I think I have caught an internet virus.
McAfee and Norton couldn't protect me.
I have crashed and burned.

I think that I have caught whatever blighted the zucchini in Rebecca Johnson's community garden spot.

I have always been blessed with bountiful zucchini crops. My plants had huge, green elephant ear leaves and countless yellow blossoms. Careful harvests of small, young, and tender fruits were a daily occurrence, and always at least one sneaky zucchini hid among the vines to become a monster.

Zucchini was a staple in our summer diet to be sliced, sauteed, grilled, and baked. Big hunks of the larger clubs were shredded for muffins, quick breads, cakes, and cookies. I froze 2-cup portions in zip-topped bags for winter baking delights and simmered pots of pureed zucchini butter that warmed our biscuits and toast.

Not this year.
Not at all.

The leaves are spotted and brown. The vines are withering. Squash that does set on wrinkles and rots.

I blame Rebecca.
I never should have read her South Dakota Magazine article.
My zucchini was fine before that.
Now, my garden has caught an internet virus.
It was deadly.

Thankfully, I did have a small crop before the blight hit my plant. Combined with fresh from the cob sweet corn and tossed with pasta in a buttery broth, the zucchini squash is a highlight of this meatless dish. Serve it as a side with grilled chicken, fish, or even steaks, or all on its own with flavorful shards of Parmesan to garnish.


Cook pasta according to package directions in salted water. 
Heat oil in a large skillet.
Add squash and cook until softened and lightly browned.
Add corn, green onions, garlic, and jalapeno with the butter.
Season with salt and pepper and cook until corn is tender.
Add pasta and chicken stock.
Stir and simmer until pasta is well coated with buttery broth.
Garnish with shavings of Parmesan cheese. (Serves 4 as a main dish; more as a side dish)

Today is a friend's birthday, and I hope she has a fab.u.lous day. She deserves it, but she also works toward it. Some therapeutic discussion over wine and vodka lemonade last night revealed her philosophy of life. She believes it is what you make it, and a fabulous attitude goes a long way. Fabulous. I couldn't agree more.

Hot Corn Dip is what you make it, as well. Over the years, I have seen various recipes for this cheesy appetizer. A famous country music singer turned Food Network star makes hers with canned Mexican corn, while others use frozen or fresh. Sometimes, it is just green chiles to flavor the melty cheese, but jalapenos do pop up in some recipes. And, speaking of melty cheese...my experience has led me to believe that Monterey Jack is the smoothest with the corn, but in a pinch Cheddar-Jack, Provolone, Pepper-Jack (for more heat), or whatever you have on hand can work. Mayonnaise is a binder that aids in the creamy texture of the dip, but when your Hellman's jar (Really, there should be no other mayo than Hellman's.) is empty, I have found that some softened cream cheese does the trick and adds a nice tang. Truly, with the right attitude, you can make Hot Corn Dip whatever you want it to be...and it will always be fabulous...even with stale corn chips.



Preheat oven to 350F.
Melt butter in a large cast iron skillet.
Add onion, red pepper, and jalapeno.
Stir and saute until softened.
Add the fresh corn and green chiles.
Cook until heated through.
Stir in the mayonnaise to coat the corn kernels.
Add the Monterey Jack cheese and combine well.
Transfer the skillet to the oven and bake for 30 minutes until heated through and bubbly. (Serves 12 for snacking with sturdy corn chips.)

May 5th. Cinco de Mayo.

Bloggers all across North America are featuring spicy Tex-Mex foods and tequila drinks in honor of this Mexican holiday.

Since I already offered up Thyme Tequila Lemonade to Mother Nature as a peace offering, it's only reasonable that I also heat things up with some flavorful tostadas to serve along side.

Crisply fried corn tortillas are piled high with all the best fish taco makings. Cilantro-lime slaw is bright and fresh and topped with mild tilapia and a hearty, earthy corn salsa. Squeeze a lime over it all to spark just a hint of acidity and you won't want to wait for the celebrations of Cinco de Mayo for Tilapia Tostadas with Roasted Corn Salsa to be on your plate.


Whisk the mayonnaise and lime juice together in a medium bowl.
Toss the cabbage, cilantro, green onions, and jalapeno with the dressing.
Season with salt and pepper to taste, and set aside.
Heat about 1/2-3/4 inch of canola oil in a large heavy skillet.
One at a time, fry the corn tortillas, turning as needed, until browned and crispy.
Drain on paper towels and set aside.
In a seperate skillet, heat a tablespoon of oil.
Add the corn, red pepper, onion, and jalapeno.
Season with salt and pepper and saute until onion is tender and translucent; set aside.
Combine flour, corn meal and chile powder in a shallow dish.
Dip the tilapia fillets in milk and then dredge in flour/corn meal mixture.
Fry the tilapia fillets in the oil used for the tortillas until flesh is tender and breading is golden.
Drain on paper towels.
To serve, arrange fried tortillas on plates, spoon on cilantro-lime slaw, layer the fried fish, top with the roasted corn salsa. Add crumbled queso fresco and serve with lime wedges. (Serves 4)

So...in case you didn't know, I have been contributing semimonthly at South Dakota Magazine for almost a year. However, in poor blogger form, I have neglected the updates here On My Plate.

Let's do a quick catch-up with a rundown of my columns from last summer and so far this fall...


I also waxed poetically about the beautiful corn crops that later were destroyed by the drought. Thankfully, there was still some sweet corn for Fresh Corn and Radish Salad.

July brought my dilemma regarding what to take to the Antiques Roadshow and a Strawberry Rhubarb Upside-Down Cake.

Later, I cried for cucumbers to be made into Refrigerator Pickles...which led to a friend gifting me with more cucumbers than I knew what to do with in August. I now have refrigerator pickles as well as several other versions canned on my food storage shelves.

Zucchini was loud and proud in August with a rich and creamy Zucchini Alfredo

...AND sweet and delicious Zucchini Oatmeal Sandwich Cookies making the pages of the South Dakota Magazine website.



I whined about the difficulty of finding some ingredients here on the prairie and shared the recipe for the ever spicy Andouille Sausage and Shrimp Skewers in September.

Maintaining that level of heat with the kick of my Basic Salsa for Canning was easy.

I admitted to not really loving crock pot cooking, but making a concession for Chipotle Pork earlier this month. 

And, just this past week, I started looking ahead to the holidays and meal planning with Green Beans in Mushroom Sauce.




There you have it...a round-up of what I have been sharing through South Dakota Magazine. Hopefully, I can be a bit more faithful with updates in the future.

Do you live in a trustworthy neighborhood?

Is it safe to leave your doors unlocked and your windows open?

Even on August 8th?

What is August 8th, you ask?

It's "National Sneak a Zucchini Onto Your Neighbor's Porch Day."

Damn sneaky neighbors.

If you have been a victim, I have your remedy.

Check out the wide variety of Zucchini Recipes that I have already shared here on the blog...

Or, try something new: Shredded Zucchini and Corn.

This side dish is adapted from a Cook's Illustrated recipe. It is a quick and appetizing way to use not only the bounty of the zucchini harvest, but also delicious sweet corn and chives. Grilling steaks? Frying up some fish? Roasting a chicken? Shredded Zucchini and Corn can sneak onto the plate beside any of these.



Shred zucchini with a box grater or in a food processor.
Wrap shredded zucchini in paper towels and squeeze out excess liquid.
Heat the butter in a large skillet over medium heat.
Add the onion and cook, stirring, until tender.
Add the garlic and continue cooking and stirring, being careful not to burn.
Add the zucchini and corn and cook, stirring occasionally, until tender.
Stir in the chives and season with salt and pepper. (Serves 4)

A good blogger would be sharing something to inspire you for Memorial Day and the unofficial kick-off of summer.

I am not a good blogger.

My mind is stuck in 54 degrees and light rain. Those are my current weather conditions. Therefore, I am not craving homemade popsicles, salads for potlucks, or grilled hunks of meat. I want comfort food.

Gray days do this to me. My lawn is mowed; vibrant, blooming flowers are potted; the garden is planted; I have some colorful new Adirondack chairs for the patio; there is a brand new bag of charcoal for the grill. But, I just want to curl up on the sofa with a quilt and devour a plate of stick-to-your-ribs coziness.




In a large pot of salted water, bring the potatoes to a boil.
Cook until tender, 12-15 minutes.
Drain and return to dry pot.
Meanwhile, heat 1/2 tablespoon of olive oil in a medium skillet.
Add the bacon and cook until crisp.
Remove from pan and drain on paper toweling.
Add the onion, celery to the bacon drippings, and cook until tender.
Add the corn and bell pepper and season with salt and pepper.
Add the flour and cook, stirring constantly to coat the veggies, for about 2-3 minutes.
Add the chicken stock, milk, and thyme.
Stir to incorporate the floured vegetables.
Simmer until gravy is thickened and slightly reduced.
Stir in the bacon.
Mash the sour cream and chives into the potatoes.
Season with salt and pepper; keep warm.
In a large non-stick skillet, heat the remaining 2 tablespoons of olive oil.
Season the fish with salt and pepper and cook until golden, turning once.
Serve the cod topped with the corn gravy and potatoes on the side. (Serves 4)

I am a magician. Truly. I have found one recipe that can only be described as magic.

Wave the magic wand. Take some shrimp; toss them with some spices; saute them; cook up some corn, beans, and salsa together, and abracadabra! It's magic.

OK. You don't get it. I am sorry. The magic is that this simple, spicy, satisfying dish can be anything you want it to be.

Need a snack or appetizer? Chop up the shrimp and serve it all as a dip with crispy corn chips.

Feel like a roll up your shirt sleeves and dig in casual meal? Toast some corn or flour tortillas; slice an avocado; squeeze a lime; and devour some really delicious tacos.

Want a salad? Forget all those limp lettuces. Hot, cold, or room temperature, this.is.good. Really. (And, could be served on a bed of romaine.)

Need to feed a bigger group? Whip up some rice and guacamole as sides, and nobody will be able to keep their knife and fork away.

Magic Spicy Shrimp and Corn Salad answers every need you ever had...except maybe for cake...or chocolate...BUT, it is light enough that you should still have room for dessert.

I told you. Magic.

Combine the first 4 ingredients in a bowl.
Add shrimp and toss to coat.
Heat oil in a large skillet over medium-high heat.
Add shrimp and saute until cooked through.
Add juice of half of the lime.
Remove the shrimp from the pan.
Add the corn; saute briefly.
Stir in salsa and beans and bring to a simmer.
Remove from heat and add the juice of the other half of the lime and the cilantro.
Depending on final dish desired, stir shrimp into corn and bean mixture or serve shrimp on top. (Serves 4.)

I think I am getting old. I don't remember the time change from Daylight Saving Time to Standard Time kicking my butt so much in the past. Sure, I have lamented about the lack of evening natural light for good photos of my dinner meals and recipes, but overall, the biggest pain has usually been climbing up on a chair to change the analog clock that hangs high in my kitchen.

This year, the early darkness is making me a crab-ass. My temper is short in the evenings and everyone needs to beware. Perhaps, it is due in part to the pups not getting the memo about the clocks moving. They are being kind of insane, too. At the first hint of dusk,--which, let's face it, is about 3pm--they start sitting at the side door and whining. No, they don't want to go outside; they could easily escape through the swinging puppy door installed in the back door. They want Hubs to come home. Never mind that Hubs' work hours have NEVER allowed him to come home at 3pm; at the first hint of darkness, they think it is time for him to be home to lounge together in his big leather chair. Who wouldn't be a crab-ass if they had to listen to two dogs' endless whimpering for hours and hours? Really.

Anyway, I am going to try to yank myself out of this funk (and not throttle the pups) by pulling from some recipes I tried during the long, endlessly sunny days of summer. I am going to fall back into a plate of Fresh Corn and Gruyère Polenta and Grilled Scallops and blissfully remember the night we first sampled these in a late evening dinner on the patio. It was still light at 9pm, and the heat of the day rose from the concrete. Although it had been a very lengthy day of working on the front porch project, we were at peace as the pups playfully wrestled on the grass at our side.

It wasn't dark.
There was no whining.
The food was good.
What more could I want?

for those kind of days to last forever...



Bring water, salt and rosemary to a boil in a medium saucepan.
Reduce heat to low and remove rosemary sprig.
Whisk in polenta.
Simmer for 15 to 20 minutes, until polenta is thickened; stir frequently.
Stir in fresh corn and milk.
Add butter and allow to melt into the polenta and incorporate.
Stir in the shredded cheese a bit at a time to melt thoroughly into the polenta.



Heat grill to 600 degrees. (We used charcoal for the added smokey flavor, but use gas, if that is your thing...or even a super smoking grill pan indoors, if the weather isn't friendly.)
Combine olive oil, rosemary, salt, and pepper.
Add scallops and toss to coat thoroughly.
Place scallops on the smoking hot grill.
Cook 1 to 2 minutes per side, just until grill marks are browned and scallop is cooked through.
(Don't overcook...rubbery scallops aren't so delicious.)
Remove from grill and place on platter.
Cover with foil and allow to rest about 2 minutes.

To serve the Fresh Corn and Gruyère Polenta and Grilled Scallops, use a shallow bowl or scooped plate to first add polenta, and then top with scallops. Season with fresh cracked pepper. (Serves 4)

When I opened up my food photo file and saw this Fresh Corn and Radish Salad photo waiting to join the blog, all I could think about was Captain 11 demanding that every kid that claimed residency in Iowa sing the Iowa Corn Song. Of course, nobody really knew it, but he would coax the chorus out of the reluctant stars of his after-school television program.
Toss with the dressing.
Season with additional salt and pepper, if needed.
(Best served at room temperature, and be warned that the radishes may bleed if the salad is dressed too far in advance of serving.) Serves 4.

It may be 7:44 P.M., but it is still Friday, Fridge Friday. Want to see what is in my fridge?


Yes, I do realize that my last submission to this much neglected blog was also a Fridge Friday post featuring a soup with corn as a star ingredient. I am sorry for the repetition. Rest assured that Potato-Corn Crab Chowder is an entirely different soup from Corn and Bean Soup. Both are hearty and benefit greatly from the pop of sweetness of freshly-cut-from-the-cob corn. However, the similarities end there. Creamy, rich, bursting with new potatoes and delightful lumps of crab, Potato-Corn Crab Chowder is really one of my favorite soups. I must warn you not to skimp on the crab; use only the real deal. (I know. In the Midwest, it isn't always easy to get the real thing for seafood, but DO IT. You won't regret it.)





Melt butter in a large, heavy pot.
Saute onion in melted butter until tender.
Add garlic and cook until fragrant.
Add potatoes and corn kernels; stir to combine.
Sprinkle in flour, cook for 1 minute stirring constantly.
Add broth, milk, and creamed corn; season with pepper and nutmeg.
Bring to a simmer over medium heat, stirring frequently.
Cover and reduce heat to low to simmer for about 20 minutes, or until potatoes are tender.
Stir in crab meat and parsley, cook 5 minutes to heat through. (Serves 6-8)

Heat olive oil in a Dutch oven over medium heat.
Add onions and cook until translucent, stirring frequently.
Add ham, corn and remaining ingredients.
Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. (Serves 6)

In a large skillet over medium heat, melt the butter.
Add the onions and saute until translucent.
Add the garlic, being careful not to burn.
Add the sweet corn and stir to coat with butter & onions in the pan.
Allow corn to cook slowly and almost caramelize or brown, but not burn. Stir, but not too frequently, you want a little crust.
Add the green chiles and heat through.
Add the flour and stir to coat the kernels of corn and cook out the "raw" taste.
Add the cream and bring to low simmer.
Reduce heat and simmer to desired thickness for the cream.
Season with salt and pepper to taste.
Add the chopped spinach, stir to combine with other ingredients and coat with cream sauce.
Cover skillet and simmer until spinach is wilted. (Serves 4-6)