MENU
 
 
 
 

  • On The Move

    1 vote
    On The Move
    Publisher of
    by Tracy Wilson
    No recipes
    >

    Ingredients

    • 1 3 1/2- to 4-pound rotisserie chicken
    • 1 tablespoon chopped canned chipotle chilies in adobo sauce
    • 3 tablespoons fresh lime juice
    • 1 teaspoon kosher salt
    • 1 small red onion, thinly sliced
    • 4 Roma (plum) tomatoes, diced
    • 1/3 cup fresh cilantro leaves
    • 1/2 cup all-purpose flour
    • 1/2 cup yellow cornmeal
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon black pepper
    • 4 large eggs
    • 1 cup part-skim ricotta
    • 10 ounces frozen corn, thawed
    • 2 teaspoons canola oil
    • 1/2 cup sour cream (optional)

    Directions

    J.C. and I catered to our “Gypsy Feet” this weekend…and did it feel good!

    Saturday morning found the Daring Duo and me road trippin’ at 4:30 A.M., all the way to Smithfield, N.C. It was a beautiful morning for a drive, not too hot, not too sunny, and I couldn’t have asked for better company; I'm just sorry Alyssa wasn't here to go along as well- but we did get to spend two weeks with her... Last week there were three kids at home now there are none-

    Goodness- WHAT to do with all of that free time?? (Yes, that’s a bit of sarcasism)

    Our weekend was spent doing a very impressive job of lounging…we rocked it, if I do say so myself. A day trip up into Statesboro (just ‘cause) and some local sight-seeing…We completely indulged ourselves by taking a Monday holiday together and travelling over to Beaufort, South Carolina. I think perhaps the Mr. and I have found our next home-base. We have been over to Beaufort on at least three occasions and every time we go we say the same thing-

    “We LOVE it over here- maybe we should just move over here and commute?”Yes, J.C. I DO think so.

    So that’s an idea for consideration in our not- too- distant future, once Jess graduates. In between now and then we are looking to buy a boat. We’ll be back over there this weekend for the Beaufort Water Festival, too. We even found a local bar that suits us perfectly- “Hemingway’s”.

    I have a few projects in the works, and can’t wait to get started on them, as soon as I clear some space for myself in the Man-Cave, testosterone tavern, the garage… I haven’t spent too much time in the kitchen these past few days, and the break has been nice; except for our working hours, we have spent our time completely with each other- it’s been so wonderful to just BE, alone…just the two of us, and to have the luxury of time to reconnect with one another.

    Dinner tonight…a little home-cooking and maybe some puttering around outside. We wouldn’t want Mr. Wilson to get too used to all this freedom, now would we?

    Nothing worse than a sassy, well -rested husband.

    Keepin’ it real…

    Listening to: Apocalyptica

    Looking forward to: Showing off Bonaventure Cemetery to my friend Kat when she comes to visit next week!

    Cool find of the week: Sloggers- too cute!

    "Wishlist Item" of the week: Bedding from Anthropologie

    Bain sult as!

    Smokey Chicken & Corn Cakes

    (Click to view recipe)

    Directions

    1. Using a fork or your fingers shred the chicken meat, discarding the skin and bones.

    2. In a medium bowl, combine the chicken meat, chipotle, juice, ¼ teaspoon of the salt, onion, tomatoes, and cilantro; set aside.

    3. In a bowl, whisk together the flour, cornmeal, baking powder, pepper, and the remaining salt. Stir in the eggs and ricotta until no lumps remain. Fold in the corn.

    4. Heat the oil in a large nonstick skillet over medium heat. Spoon in the batter ¼ cup at a time. Cook until golden brown and set on one side, 2 to 3 minutes.

    5. Flip the cakes and cook 1 minute more.

    6. Divide the cakes among plates and top with the chicken mixture. Serve with the sour cream, if desired.

    Tracy Wilson on Facebook

    J.C. Wilson on Facebook (my sassy well rested husband)

    Never let 'em see you sweat...

    Similar Recipes

    Leave a review or comment